Oyster peptide and application thereof in preparation of product for improving alcoholic liver injury

Abstract

The invention relates to the technical field of preparation of marine bioactive substances and functional foods, in particular to oyster peptide and application thereof in preparation of products for improving alcoholic liver injury. According to the invention, oyster peptide raw materials rich in natural taurine are adopted, scientific formula design and natural plant alcohol effect dispelling and liver protecting components are adopted, and adverse reactions after drinking, such as hangover, fatigue and alcoholic liver injury, are effectively relieved; according to the oyster peptide tabletted candy formula with the functions of dispelling the effects of alcohol and protecting the liver, provided by the invention, functional components all meet design requirements through detection.

Description

Technical Field

[0001] This invention relates to the field of marine bioactive substances and the preparation technology of functional foods, and in particular to an oyster peptide and its application in the preparation of products that improve alcoholic liver damage. Background Technology

[0002] With socio-economic development, excessive drinking due to work-related social engagements has become increasingly common. After alcohol enters the body, it is mainly metabolized in the liver. Long-term or one-time excessive intake can induce alcoholic liver damage, which is characterized by a significant increase in liver enzyme indicators such as alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in serum, leading to fatty degeneration, inflammation, and even fibrosis of hepatocytes, seriously endangering human health.

[0003] Currently, common hangover remedies on the market mainly include chemical drugs and traditional Chinese medicine preparations. Chemical drugs have clearly defined ingredients and act quickly, but may increase the burden on the liver and kidneys and have certain side effects. Although traditional Chinese medicine hangover remedies have liver-protecting and detoxifying effects, they generally suffer from poor taste, complicated preparation processes, and inconvenience for daily carrying and consumption.

[0004] Oysters are rich in nutrients and are known as "milk of the sea." Studies have shown that oyster extract has a protective effect against chemically induced liver injury, significantly reducing serum ALT, AST, lactate dehydrogenase (LDH) activity, and malondialdehyde (MDA) levels in the liver of model mice, demonstrating good liver-protective function. In addition, oysters also possess various physiological functions such as enhancing immunity, anti-fatigue, and anti-inflammation. However, the content of active peptides in natural oysters is very low, making extraction difficult and yielding low rates, hindering large-scale production and application. This invention employs bio-enzymatic hydrolysis technology to efficiently and directionally hydrolyze oyster proteins into small molecule peptides, making them easier for the human body to absorb. Existing technologies have limited research on the preparation of oyster peptides using specific bio-enzymatic hydrolysis technology that can also improve alcoholic liver injury, and their application in compressed candies. Therefore, this invention aims to provide an oyster peptide prepared through a specific enzymatic hydrolysis process, developing a naturally safe compressed candy that can improve alcoholic liver injury. Summary of the Invention

[0005] The purpose of this invention is to provide an oyster peptide and its application in the preparation of products that improve alcoholic liver damage, so as to solve the problems mentioned in the background art.

[0006] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is: a method for preparing oyster peptides, comprising the following steps: S1. Remove the oyster meat from the shells, then homogenize the cleaned oyster meat to form a paste. S2. The slurry is enzymatically hydrolyzed using a compound enzyme to obtain crude oyster peptide extract; S3. The crude oyster peptide extract is decolorized and filtered, and the filtrate is desalted to obtain a clear liquid. S4. Concentrate the clear liquid to achieve a solid content of 20%; S5. The concentrated material is dried to obtain oyster peptide powder.

[0007] Furthermore, in step (2), the temperature of the slurry is first kept constant at 50-55℃ and its pH is adjusted to neutral. Then, a compound enzyme is added and enzymatic hydrolysis is carried out for 3-5 hours. The compound enzyme is an animal compound protease and a neutral protease. The amount of animal compound protease added is 0.05%-0.1% of the weight of oyster meat, and the amount of neutral protease added is 0.01%-0.05% of the weight of oyster meat.

[0008] Further, the specific preparation process of step (3) is as follows: First, the crude extract of oyster peptide after enzyme inactivation is cooled down. The cooled material is then separated into solid and liquid by a plate and frame filter to remove insoluble residues of 300 mesh or more, and an enzymatic hydrolysis filtrate is obtained. The enzymatic hydrolysis filtrate is then passed through an ultrafiltration membrane system with a molecular weight cutoff of 1000 Daltons to collect the filtrate with a molecular weight of less than 1000 Daltons. Next, the filtrate is mixed with softened water at a weight ratio of 1:5 to obtain a diluted solution. The diluted solution is then filtered through a sodium membrane to collect the clear liquid.

[0009] An oyster peptide prepared by the above method.

[0010] The above-mentioned oyster peptide is used in the preparation of a product for improving alcoholic liver damage, wherein the product for improving alcoholic liver damage is oyster peptide compressed candy.

[0011] An oyster peptide compressed candy is composed of the following raw materials in weight percentage: 10-30 parts of the above-mentioned oyster peptide powder, 10-30 parts of artichoke powder, 5-10 parts of kudzu root powder, 10-20 parts of Japanese raisin tree fruit powder, 0.1-0.5 parts of black pepper extract, 2-5 parts of yeast extract, 1-3 parts of Lactobacillus plantarum, 5-10 parts of turmeric, 0.01-0.03 parts of ascorbic acid, 10-40 parts of isomaltitol, and 1-3 parts of flavoring.

[0012] The oyster peptides mentioned above belong to a common marine invertebrate, rich in protein, glycogen, taurine, vitamins, and low-fat minerals, making them an excellent source of marine shellfish. Adrian et al. extracted tyrosine alanine (YA) peptides from oyster hydrolysates, which can increase the activities of alcohol dehydrogenase, aldehyde dehydrogenase, and catalase, and reduce CYP2E1 activity, ROS production, apoptosis signals, and inflammatory mediators in liver tissue, thus exhibiting a protective effect against acute alcoholic liver injury. Therefore, oyster peptides can effectively enhance the activity of core enzymes in ethanol metabolism, increase the levels of antioxidant indicators such as SOD and GSH, and simultaneously reduce serum AST and ALT activities, decrease the content of lipid metabolites MDA and TG, improve the pathological state of liver tissue, and maintain cell membrane integrity and normal cell morphology.

[0013] The artichoke, also known as French lily, is a perennial herbaceous plant belonging to the genus *Cirsium* in the family Asteraceae. In Europe and America, the artichoke is hailed as the "King of Vegetables." Furthermore, the second hydroxyl group located at the ortho and para positions also enhances its antioxidant capacity. Artichokes possess antioxidant properties, protect the liver, lower cholesterol, and protect the cardiovascular system. They also promote intestinal peristalsis and bile secretion, aiding digestion and alleviating nausea and vomiting.

[0014] The kudzu root described is cool in nature and sweet and pungent in taste, possessing the effects of relieving muscle tension and reducing fever, promoting body fluid production, relieving rashes, and raising yang to stop diarrhea. Isoflavones in kudzu root extract can lower blood concentrations of ethanol and acetaldehyde, and inhibit the increase of blood urea nitrogen, thus playing a role in relieving hangovers. Puerarin, through its anti-free radical properties, can reduce the damaging effects of free radicals on liver cell membranes, effectively lower transaminase levels in alcoholic liver injury, and to a certain extent inhibit the production of alcohol-induced liver fibrosis, thereby preventing acute alcoholic liver injury caused by intoxication.

[0015] The aforementioned Hovenia dulcis fruit is neutral in nature and enters the stomach meridian. It has the effects of quenching thirst and relieving irritability, clearing damp heat, and detoxifying alcohol. Hovenia dulcis fruit contains active ingredients such as alkaloids, flavonoids, and triterpenoid saponins, which can eliminate excess free radicals produced in the body after drinking alcohol, enhance liver detoxification and enzymatic metabolism, accelerate the decomposition and excretion of ethanol in the body through diuresis, reduce the damage of ethanol to liver tissue, prevent alcohol poisoning, inhibit lipid peroxidation, improve liver metabolic function, and also has a significant anti-fibrotic effect, helping to promote liver cell repair and regeneration.

[0016] The glutathione in the yeast extract can promote alcohol metabolism, reduce the accumulation of acetaldehyde in the body, eliminate the damaging effect of oxidants on the red blood cell membrane structure, maintain the stability of the red blood cell membrane structure, and participate in biotransformation, thereby converting harmful toxins in the body into harmless substances and excreting them from the body.

[0017] Turmeric, as described, is warm in nature, bitter and pungent in taste, and enters the spleen and liver meridians. It has the effects of promoting blood circulation, regulating qi, and relieving pain. Pharmacological studies have shown that turmeric has hepatoprotective, choleretic, antibacterial, anti-inflammatory, anti-tumor, and lipid-lowering effects. Curcumin in turmeric can increase the glutathione content in liver tissue, and glutathione can break down ethanol concentration in the body, accelerating alcohol metabolism and thus playing a certain role in sobering up.

[0018] The ascorbic acid mentioned is also vitamin C. Vitamin C is an antioxidant that protects the body from the threat of free radicals, and it is also a coenzyme. Vitamin C is essential for antibody and collagen formation, tissue repair (including certain redox reactions), the metabolism of phenylalanine, tyrosine, and folic acid, the utilization of iron and carbohydrates, the synthesis of fats and proteins, maintaining immune function, maintaining the integrity of blood vessels, and promoting the absorption of non-heme iron. It also has antioxidant, free radical scavenging, and tyrosinase-inhibiting properties.

[0019] The hangover-relieving and liver-protecting composition provided by this invention has synergistic effects among its components. Kudzu root, turmeric, and Japanese raisin tree fruit have been considered traditional Chinese medicine remedies for hangovers since ancient times. Kudzu root has a dispersing and penetrating nature, while turmeric and Japanese raisin tree fruit clear heat, promote diuresis, and eliminate dampness, allowing the body to expel the harmful effects of alcohol. The combination of these two herbs enhances the detoxification effect by combining dispersion and penetration. Japanese raisin tree fruit also nourishes the five internal organs and has a milder nature, preventing kudzu root from being too dispersing. Oyster peptides and Japanese raisin tree fruit are the principal ingredients, accelerating blood circulation and improving alcohol metabolism; kudzu root and artichoke are the assistant ingredients, strengthening the spleen, replenishing qi, clearing heat, and detoxifying; oyster peptides and turmeric are added to protect the liver and relieve nausea after drinking. The active ingredients contained in the various raw materials complement each other and work synergistically to enable the hangover-relieving and liver-protecting beverage of this invention to increase the activity of superoxide dismutase in the body, clear the large number of oxygen free radicals produced by cells after alcohol poisoning, reduce the damage to cells, protect cell membrane stability, promote the decomposition and metabolism of alcohol, and significantly reduce serum alanine aminotransferase and aspartate aminotransferase, thus repairing pathological damage to the liver.

[0020] This invention also provides a method for preparing oyster peptide compressed candy, comprising the following steps: (a) Weigh each raw material accurately according to the formula dosage, mix the weighed raw materials evenly to obtain a mixed powder; (b) Spray alcohol into the mixed powder and shake continuously until all the mixed powder forms particles A; (c) After sieving and drying particle A, particle B is obtained; (d) Compress particles B into tablets, and dry the resulting tablets to obtain oyster peptide compressed candy.

[0021] Furthermore, the method includes the following steps between step (c) and step (d): spraying particle B into alcohol, then adding magnesium stearate at a mass ratio of 1:100 with the mixed powder, mixing evenly, and then compressing into tablets.

[0022] Furthermore, the oyster peptide compressed candy also includes a coating agent coated on the compressed layer, and the mass ratio of the coating agent to the mixed powder is 0.2:100.

[0023] As can be seen from the above description of the structure of the present invention, compared with the prior art, the present invention has the following advantages: This invention uses oyster peptide raw materials rich in natural taurine, combined with a scientific formula design and natural plant-based hangover-relieving and liver-protecting ingredients, to effectively alleviate adverse reactions after drinking, such as hangovers, fatigue, and alcoholic liver damage. The oyster peptide compressed candy formula with hangover-relieving and liver-protecting functions provided by this invention has been tested and found to meet the design requirements for its effective components. Attached Figure Description

[0024] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings: Figure 1 Comparison chart of taurine content of oyster peptides prepared by different processes and competing products; Detailed Implementation

[0025] To further explain the technical solution of the present invention, a detailed description is provided below through specific embodiments.

[0026] Preparation Example 1 This invention provides a method for preparing oyster peptide powder, comprising the following steps: S1. Raw material processing: Select high-quality oysters, clean and remove the shells, take the meat part and beat and homogenize it to form a paste. S2. Enzymatic hydrolysis: First, keep the slurry at a constant temperature of 50℃, adjust the pH of the slurry to neutral, and add animal complex protease and neutral protease that have been activated in warm water in advance. The amount of animal complex protease added is 0.05% of the weight of oyster meat, and the amount of neutral protease added is 0.01% of the weight of oyster meat. Stir and hydrolyze for 3 hours. After 4 hours of hydrolysis, the solid content is measured every half hour using a solid content analyzer. When the solid content is basically stable, the hydrolysis is over. Raise the temperature to 90℃ and hold for 15 minutes to inactivate the enzyme, and obtain the crude oyster peptide extract. S3. Decolorization and desalination treatment: First, the crude oyster peptide extract after enzyme inactivation is cooled. The cooled material is then separated into solid and liquid phases using a plate and frame filter to remove insoluble residues larger than 300 mesh, yielding an enzymatic hydrolysis filtrate. The enzymatic hydrolysis filtrate is then passed through an ultrafiltration membrane system with a molecular weight cutoff of 1000 Daltons to collect the filtrate with a molecular weight below 1000 Daltons. Next, the filtrate is mixed with softened water at a weight ratio of 1:5 to obtain a diluted solution. The diluted solution is then filtered through a sodium membrane to collect the clear liquid. S4. Concentration treatment: The clear liquid is concentrated through a double-effect vacuum concentration device. The evaporation pressure is 0.06 MPa, the first effect temperature is set to 68℃ and the second effect temperature is set to 56℃, so that the solid content reaches 20%. The concentrated clear liquid is then injected into a mixing tank for later use. S5. Drying process: The concentrated material is homogenized by a homogenizer and then introduced into a spray tower for spray drying. The inlet temperature of the spray drying tower is 170℃ and the outlet temperature is 95℃. A vibrating screen is installed at the powder outlet of the spray tower and is sieved once every 8 minutes to finally form oyster peptide powder.

[0027] Preparation Example 2 This invention provides a method for preparing oyster peptide powder, comprising the following steps: S1. Raw material processing: Select high-quality oysters, clean and remove the shells, take the meat part, quickly cool it at -80℃ for 20 minutes, and then beat and homogenize it to form a slurry. S2. Enzymatic hydrolysis: First, keep the slurry at a constant temperature of 55℃, adjust the pH of the slurry to neutral, and add animal complex protease and neutral protease that have been activated in warm water beforehand. The amount of animal complex protease added is 0.08% of the weight of oyster meat, and the amount of neutral protease added is 0.05% of the weight of oyster meat. Stir and hydrolyze for 5 hours. After 4 hours of hydrolysis, the solid content is measured every half hour using a solid content analyzer. When the solid content is basically stable, the hydrolysis is completed. Raise the temperature to 90℃ and hold for 15 minutes to inactivate the enzyme, and obtain the crude oyster peptide extract. S3. Decolorization and desalination treatment: First, the crude oyster peptide extract after enzyme inactivation is cooled. The cooled material is then separated into solid and liquid phases using a plate and frame filter to remove insoluble residues larger than 300 mesh, yielding an enzymatic hydrolysis filtrate. The enzymatic hydrolysis filtrate is then passed through an ultrafiltration membrane system with a molecular weight cutoff of 1000 Daltons to collect the filtrate with a molecular weight below 1000 Daltons. Next, the filtrate is mixed with softened water at a weight ratio of 1:5 to obtain a diluted solution. The diluted solution is then filtered through a sodium membrane to collect the clear liquid. S4. Concentration treatment: The clear liquid is concentrated through a double-effect vacuum concentration device. The evaporation pressure is 0.06 MPa, the first effect temperature is set to 70℃ and the second effect temperature is set to 60℃, so that the solid content reaches 20%. The concentrated clear liquid is then injected into a mixing tank for later use. S5. Drying process: The concentrated material is homogenized by a homogenizer and then introduced into a spray tower for spray drying. The inlet temperature of the spray drying tower is 190℃ and the outlet temperature is 105℃. A vibrating screen is installed at the powder outlet of the spray tower and is sieved once every 12 minutes to finally form oyster peptide powder.

[0028] Detection of Taurine Content in Oyster Peptides Prepared by Different Processes Table 1. Oyster peptide protein and taurine content Example 1: Oyster peptide compressed candy is composed of the following ingredients: 10 parts oyster peptide powder, 10 parts artichoke powder, 5 parts kudzu root powder, 10 parts Japanese raisin tree fruit powder, 0.3 parts black pepper extract, 2 parts yeast extract, 1 part Lactobacillus plantarum, 5 parts turmeric, 0.01 parts ascorbic acid, 40 parts isomaltitol, and 2.5 parts flavoring.

[0029] Example 2: Oyster peptide compressed candy is composed of the following ingredients: 20 parts oyster peptide powder, 20 parts artichoke powder, 7.5 parts kudzu root powder, 15 parts Japanese raisin tree fruit powder, 0.5 parts black pepper extract, 3 parts yeast extract, 2 parts Lactobacillus plantarum, 7.5 parts turmeric, 0.02 parts ascorbic acid, 30 parts isomaltitol, and 2.5 parts flavoring.

[0030] Example 3: Oyster peptide compressed candy is composed of the following ingredients: 30 parts oyster peptide powder, 30 parts artichoke powder, 10 parts kudzu root powder, 20 parts Japanese raisin tree fruit powder, 0.1 parts black pepper extract, 5 parts yeast extract, 3 parts Lactobacillus plantarum, 10 parts turmeric, 0.03 parts ascorbic acid, 10 parts isomaltitol, and 2.5 parts flavoring.

[0031] The oyster peptide compressed candy prepared above for hangover relief and liver protection was applied to "Twenty-two, Test method for auxiliary protective effect against chemical liver injury - alcoholic liver injury model" in the "Methods for Functional Testing and Evaluation of Health Foods (2023 Edition)". The experimental process and results are as follows.

[0032] 1. Methods for establishing an alcoholic liver injury model In male ICR mice, a liver injury model was induced using anhydrous ethanol (analytical grade). The anhydrous ethanol concentration was 50% (diluted with distilled water). The gavage dose was 12-14 mL / kg body weight (equivalent to 6000-7000 mg / kg body weight of ethanol). The experiment lasted for 30 days. After the last injection, mice were fasted for 24 hours but allowed free access to water before sampling. The relevant gavage doses are shown in Table 1. 2. Experimental Grouping Table 2. Gavage Dosage and Grouping 3. Experimental Results 3.1 Effects of oyster peptide compressed candy on lipid synthesis and metabolism in an alcohol-induced mouse model of liver injury Table 3. Effects of oyster peptide compressed candy on serum TC and TG in mice with alcohol-induced liver injury. The liver is a crucial organ for the synthesis of cholesterol and triglycerides. Serum total cholesterol (TC) and triglycerides (TG) are indicators for assessing the condition of liver disease patients. Table 3 shows that after treatment 3, serum TC increased by 17.98% and TG increased by 24.95%, demonstrating better efficacy than the positive control drug.

[0033] 3.2 Effects of oyster oligopeptide plant beverage on peroxidation in alcohol-induced liver injury in a mouse model Table 4. Effects of oyster peptide compressed candy on serum / liver SOD and MDA levels in a mouse model of alcohol-induced liver injury. Superoxide dismutase (SOD) and malondialdehyde (MDA) are important markers of oxidative stress. When organisms are subjected to external oxidative stimulation, serum SOD levels increase, while liver SOD levels decrease significantly and MDA levels increase. Table 4 shows that the liver-protecting granules significantly improved oxidative stress with a clear dose-dependent effect. After three administrations, serum SOD decreased by 8.59%, and serum MDA decreased by 37.47%; liver SOD increased by 30.78%, and liver MDA decreased by 41.81%, comparable to positive control drugs.

[0034] 3.3 Effects of Oyster Peptide Compressed Candy on Inflammation and Fibrosis in an Alcohol-Induced Mouse Model of Liver Injury Table 5. Effects of oyster peptide compressed candy on serum / liver TNF-α and TGF-β1 levels in mice with chronic liver injury. Tumor necrosis factor (TNF-α) is an important marker of inflammation, and transforming growth factor (TGF-β1) is an important marker of liver fibrosis. Table 5 shows that oyster oligopeptide plant beverage significantly improved inflammation and fibrosis, exhibiting a clear dose-dependent effect. After three treatments, serum TNF-α decreased by 17.09%, liver TNF-α decreased by 40.02%, and serum TGF-β1 decreased by 9.29%, comparable to positive control drugs.

[0035] Animal experiments have shown that after 30 consecutive days of oral administration of oyster peptide compressed candy to mice, the results of liver MDA, reduced GSH, and TG were positive. Based on the criteria for determining the auxiliary protective effect against chemically induced liver injury in the Ministry of Health's "Technical Specifications for Inspection and Evaluation of Health Foods" (2023 edition), this oyster oligopeptide plant beverage can be considered to have a protective function against alcoholic liver injury.

[0036] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing oyster peptides, characterized in that, Includes the following steps: S1. Remove the oyster meat from the shells, then homogenize the cleaned oyster meat to form a paste. S2. The slurry is enzymatically hydrolyzed using a compound enzyme to obtain crude oyster peptide extract; S3. The crude oyster peptide extract is decolorized and filtered, and the filtrate is desalted to obtain a clear liquid. S4. Concentrate the clear liquid to achieve a solid content of 20%; S5. The concentrated material is dried to obtain oyster peptide powder.

2. The method for preparing oyster peptide according to claim 1, characterized in that: In step (2), the temperature of the slurry is first kept constant at 50-55℃ and its pH is adjusted to neutral. Then, a compound enzyme is added and enzymatic hydrolysis is carried out for 3-5 hours. The compound enzyme is an animal compound protease and a neutral protease. The amount of animal compound protease added is 0.05%-0.1% of the weight of oyster meat, and the amount of neutral protease added is 0.01%-0.05% of the weight of oyster meat.

3. The method for preparing oyster peptide according to claim 1, characterized in that: The specific preparation process of step (3) is as follows: First, the crude extract of oyster peptide after enzyme inactivation is cooled. The cooled material is then separated into solid and liquid by a plate and frame filter to remove insoluble residues of 300 mesh or more, and an enzymatic hydrolysis filtrate is obtained. The enzymatic hydrolysis filtrate is then passed through an ultrafiltration membrane system with a molecular weight cutoff of 1000 Daltons to collect the filtrate with a molecular weight of less than 1000 Daltons. Next, the filtrate is mixed with softened water at a weight ratio of 1:5 to obtain a diluted solution. The diluted solution is then filtered through a sodium membrane to collect the clear liquid.

4. Oyster peptides prepared according to any one of claims 1-4.

5. The application of the oyster peptide according to claim 4 in the preparation of products for improving alcoholic liver damage, characterized in that: The product mentioned for improving alcoholic liver damage is oyster peptide compressed candy.

6. An oyster peptide compressed candy, characterized in that, It is composed of the following raw materials in weight percentage: 10-30 parts of oyster peptide powder as described in claim 4, 10-30 parts of artichoke powder, 5-10 parts of kudzu root powder, 10-20 parts of Japanese raisin tree powder, 0.1-0.5 parts of black pepper extract, 2-5 parts of yeast extract, 1-3 parts of Lactobacillus plantarum, 5-10 parts of turmeric, 0.01-0.03 parts of ascorbic acid, 10-40 parts of isomaltitol, and 1-3 parts of flavoring.

7. A method for preparing oyster peptide compressed candy as described in claim 6, characterized in that: Includes the following steps: (a) Weigh each raw material accurately according to the formula dosage, mix the weighed raw materials evenly to obtain a mixed powder; (b) Spray alcohol into the mixed powder and shake continuously until all the mixed powder forms particles A; (c) After sieving and drying particle A, particle B is obtained; (d) Compress particles B into tablets, and dry the resulting tablets to obtain oyster peptide compressed candy.

8. The method for preparing oyster peptide according to claim 7, characterized in that: It also includes the following steps between step (c) and step (d): spraying particle B into alcohol, then adding magnesium stearate at a mass ratio of 1:100 with the mixed powder, mixing evenly, and then compressing into tablets.

9. The method for preparing oyster peptide according to claim 8, characterized in that: The oyster peptide compressed candy also includes a coating agent coated on the compressed layer, and the mass ratio of the coating agent to the mixed powder is 0.2:100.

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