The construction of iron loaded hydrogel delivery carrier is an important strategy to solve the gastric digestion stability of peptide-iron chelate. Sodium alginate and potato starch were used as raw materials, and calcium chloride was used as cross-linking agent to prepare hydrogel beads loaded with different iron sources [yolk peptide-iron chelate (EYP-Fe), iron dextran and FeSO₄] by external gel method. The results showed that the hydrogel beads prepared with 1.5g/100mL sodium alginate and 1.0g/100mL potato starch mixed solution had good molding effect and stability, and the encapsulation efficiency for different iron sources could reach more than 84%. The hydrogel beads showed high stability in acid environment, with swelling rate less than 10%. Under neutral to weak alkaline conditions, hydrogel beads showed significant swelling properties. This indicated that iron could prevent precipitation in the stomach and be effectively released and absorbed in the intestine. Infrared spectrum and X-ray diffraction results showed that hydrophilic interaction was the main driving force for the formation of hydrogel beads. The simulated in vitro digestion process indicated that the hydrogel beads contracted in the stomach (29%-31%), and the iron release rate was maintained at 11.0%-19.0%. Among them, the EYP-Fe loaded hydrogel beads exhibited the lowest iron release rate (11.2%±2.9%). During intestinal digestion, hydrogel beads swelled and slowly released encapsulated iron sources, with an iron release rate of more than 79%. Therefore, sodium alginate/potato starch composite hydrogel beads could improve the stability of EYP-Fe in the stomach and had the ability to deliver iron to the intestinal environment. The research aimed to provide theoretical and technical references for the development of new oral iron supplements.