Fecha de publicación: 20/09/2022 Fuente: WIPO Wine The invention belongs to the technical field of food, and particularly relates to a sea cucumber base material and a preparation method and application thereof. The preparation method of the sea cucumber base material comprises the following steps: (1) pulverizing dried sea cucumbers to obtain sea cucumber powder; (2) enzymolysis: adding water into the sea cucumber powder, stirring, heating for 10-15 minutes, adjusting the pH value to 7.0-8.0, adding trypsin accounting for 2-8% of the mass of the substrate, uniformly stirring, and carrying out enzymolysis for 3-5 hours to obtain an enzymolysis product; (3) alcohol precipitation: cooling the enzymolysis product, centrifuging, taking supernate, adding ethanol into the supernate, and standing for 4-24 hours at 4-6 DEG C to obtain an alcohol precipitation product; (4) alcohol removal: centrifuging the alcohol precipitation product, taking supernate, heating and distilling to remove ethanol, and concentrating the volume of the supernate to 1/3-1/4 of the original volume to obtain a concentrated product; and (5) spray drying: carrying out spray drying on the concentrated product to obtain the product. When the sea cucumber base material is used in wine, the solubility of the sea cucumber base material in the wine and the content of sea cucumber polysaccharide are improved.