The invention relates to a preparation method of edible
thymosin, which comprises the following steps: S1, taking calf thymus, removing
throat and fat, adding
purified water,
grinding into homogenate by using a
colloid mill, and taking the homogenate as a
raw material for later use; s2, the pH is adjusted to be acidic with acid,
phospholipase is added, and enzymolysis is conducted; adding
collagenase and
neutral protease for enzymolysis, heating for
enzyme deactivation, cooling, and removing oil and solids in the soup by using a three-phase
centrifuge to obtain clear enzymatic
hydrolysate; s3, adding
activated carbon into the enzymatic
hydrolysate, adjusting the temperature for adsorption, and removing the
activated carbon by using a horizontal groove
centrifuge to obtain a clear extracting solution; s4, adjusting the extracting solution to be neutral by using an alkaline solution, and filtering to obtain
a peptide solution with the molecular weight of 0-6000 Daltons; s5, removing
sodium ions from the
peptide solution through
ion exchange resin to obtain a low-
sodium peptide solution, and concentrating the low-
sodium peptide solution by using a triple-effect low-temperature
concentrator to obtain a concentrated solution; and S6, adding auxiliary materials into the concentrated solution, and
drying by using a
spray drying tower.