Abstract: The eggs containing metallothionein（MTs） was used as the main raw material to develop peptide mulberry juice beverage.The optimal preparation technology was determined using sensory evaluation as the evaluative index by single factor test and orthogonal test,and the beverage formulation with optimal stability was determined using sensory evaluation and precipitation rate as the evaluative indexes by the same method.The results showed that the optimal formulation of the developed egg MTs peptide mulberry juice beverage was 10% MTs peptide hydrolysis,25% fruit juice,12% sugar and 0.15% citric acid,and its sensory score was 85.36.The formulation with optimal stability was 0.03% carrageenan,0.1% pectin,0.06% xanthan gum,and0.12% CMC-Na;in this condition,the precipitation rate and sensory score of the developed beverage were 17.03% and 84.9respectively,and the beverage had a good flavor.