Method for preparing malus micromalus crispae polypeptide through microbial fermentation and application thereof

Abstract

The application provides a method for preparing arosa polypeptide through microbial fermentation and application, which comprises the following steps: step one: taking arosa pomace as raw material, uniformly mixing a plurality of microbial fermentation liquor and arosa pomace, compacting and sealing the mixture in a light-proof sealed bag, fermenting at a temperature of 36 DEG C for 20 days, and obtaining arosa pomace active fermentation liquor; step two: using a high-speed refrigerated centrifuge to perform solid-liquid separation on the arosa pomace active fermentation liquor, and obtaining solid fermentation arosa pomace and fermentation supernatant; step three: using an alkali dissolution and acid precipitation method to extract arosa pomace protein from the solid fermentation arosa pomace; and step four: performing enzymolysis on the arosa pomace protein, and obtaining active peptide. The preparation method of the technical scheme improves the extraction rate of arosa polypeptide and the quality of protein, and provides a formula of arosa polypeptide in tablet candies and oral liquid.

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