Preparation method of instant Anogeissus leiocarpus sea cucumber peptide compound powder

Abstract

The application belongs to the technical field of food processing, and particularly relates to a preparation method of instant cashew sea cucumber peptide compound powder. The method comprises the following steps: S1, grinding, sieving and mixing cashew meal with water to prepare a slurry, and performing enzymolysis on the slurry by using a composite enzyme, inactivating the enzyme after the enzymolysis, and obtaining cashew protein enzymolysis liquid; S2, washing and homogenizing sea cucumber raw materials, performing step-by-step enzymolysis on the sea cucumber raw materials by using neutral protease and papain, and then performing probiotic fermentation treatment, and obtaining sea cucumber fermentation peptide liquid; S3, adding a drying aid and a flavor regulator to the mixed peptide liquid; and S4, concentrating, granulating and drying the mixed liquid to obtain instant cashew sea cucumber peptide compound powder. The cashew meal is subjected to composite enzymolysis by using alkaline protease and bromelain, so that small molecule peptides with anti-allergy and potential antihypertensive activity can be efficiently released. The sea cucumber is subjected to step-by-step enzymolysis combined with Lactobacillus plantarum fermentation, so that specific peptide segments with anti-fatigue activity can be further enriched, and fishy substances can be effectively degraded and the flavor can be improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a method for preparing an instant cashew and sea cucumber peptide compound powder. Background Technology

[0002] With the increasing emphasis on health-conscious consumption, bioactive peptides derived from natural foods have become a research hotspot in fields such as sports nutrition, anti-fatigue, and chronic disease management due to their easy absorption and well-defined functions. Sea cucumber peptides are a protein source with promising development prospects. Cashew protein hydrolysate possesses antioxidant, anti-allergic (by inhibiting immunoglobulin E binding), and potential ACE (angiotensin-converting enzyme) inhibitory activity. The sea cucumber body wall is rich in collagen, and its enzymatic hydrolysates have been proven to contain specific short peptide sequences with clear anti-fatigue and endurance-enhancing functions.

[0003] However, applying both directly to solid beverages or powder products faces a series of technical bottlenecks: First, sea cucumber peptides usually have an unmistakable fishy smell, and some cashew extracts have poor solubility, affecting the palatability and mixing experience of the product; Second, traditional single spray drying or freeze drying processes cannot balance the stability of active peptides with the product's solubility, easily leading to clumping and slow dissolution of the finished product; Third, simple physical mixing cannot achieve functional synergy of active peptides from different sources, and the thermal effect during processing may cause the inactivation of some heat-sensitive active peptides.

[0004] Therefore, there is an urgent need for a new preparation method that can effectively improve the solubility, flavor and activity retention of compound peptide powder, and achieve functional complementarity between cashew extract and sea cucumber peptide, so as to develop high-quality, fast-dissolving functional compound products. Summary of the Invention

[0005] The main objective of this invention is to provide a method for preparing instant cashew and sea cucumber peptide compound powder, so as to overcome the shortcomings of the prior art.

[0006] To achieve the aforementioned objectives, the technical solution adopted by this invention includes: According to a first aspect of the present invention, a method for preparing an instant cashew and sea cucumber peptide complex powder is provided, comprising the following steps: S1. Defatted cashew nut meal is crushed, sieved, and mixed with water to make a slurry. It is then enzymatically hydrolyzed using a combination of alkaline protease and bromelain. After hydrolysis, the enzyme is inactivated to obtain cashew nut hydrolysate. S2. After cleaning and homogenizing the sea cucumber raw material, it is first enzymatically hydrolyzed stepwise with neutral protease and papain, then fermented with probiotics, and sterilized after fermentation to obtain sea cucumber fermented peptide liquid. S3. The cashew protein hydrolysate obtained in step S1 and the sea cucumber fermented peptide liquid obtained in step S2 are mixed at a dry matter weight ratio of (1-3):(1-4) to obtain a mixed peptide liquid; then, a drying agent and a flavor modifier are added to the mixed peptide liquid to obtain a mixed liquid. S4. The mixture prepared in step S3 is concentrated, and then granulated and dried in one step using a spray granulation dryer with a built-in fluidized bed to obtain the instant cashew sea cucumber peptide compound powder.

[0007] Furthermore, in step S1, the residual oil content of the defatted cashew nut meal is less than 8%; the amount of alkaline protease added is 1.0%-2.5% of the substrate weight, the amount of bromelain added is 0.5%-1.5% of the substrate weight, the enzymatic hydrolysis temperature is 50-60℃, the enzymatic hydrolysis pH is 7.5-9.0, and the enzymatic hydrolysis time is 2-4 hours; in the cashew nut protein hydrolysate, the content of peptides with a molecular weight of less than 3000 Da is not less than 80%.

[0008] Furthermore, in step S2, the stepwise enzymatic hydrolysis is as follows: first, a neutral protease is used for enzymatic hydrolysis at pH 6.5-7.5 and a temperature of 45-55℃ for 2-4 hours; after enzyme inactivation, the system is adjusted; then, papain is used for enzymatic hydrolysis at pH 6.0-7.0 and a temperature of 50-60℃ for 1-3 hours; the probiotic is Lactobacillus plantarum, with an inoculum amount of 3%-6%, a fermentation temperature of 35-40℃, and a fermentation time of 24-48 hours.

[0009] Furthermore, in step S2, the sea cucumber fermented peptide liquid contains sequences as shown in SEQ ID NO.2 and / or SEQ ID NO.3.

[0010] Furthermore, in step S3, the drying agent is a mixture of maltodextrin and β-cyclodextrin in a mass ratio of (2-4):1, and the amount added is 15%-35% of the total solids weight of the mixed peptide liquid; the flavor modifier is natural fruit and vegetable powder or marine algae extract, and the amount added is 0.5%-2.0% of the total weight of the mixed peptide liquid.

[0011] Furthermore, in step S4, the conditions for granulation and drying by the spray granulation dryer with built-in fluidized bed are: inlet air temperature of 140-170℃, outlet air temperature of 60-85℃, atomization pressure of 0.15-0.35MPa, and the finished composite powder has a moisture content of less than 4%.

[0012] According to a second aspect of the present invention, a fast-dissolving cashew and sea cucumber peptide compound powder prepared by the above method is provided. The compound powder dissolves completely in water at 25°C for 40 seconds without clumping. The compound powder contains a cashew-derived anti-allergic oligopeptide sequence and / or a sea cucumber-derived active peptide sequence. The cashew-derived anti-allergic oligopeptide sequence is shown in SEQ ID NO.1, and the sea cucumber-derived active peptide sequence is shown in SEQ ID NO.2 or SEQ ID NO.3.

[0013] Furthermore, the component derived from cashew nut extract in the composite powder has an IC50 value of less than 50 μg / mL for inhibiting angiotensin-converting enzyme.

[0014] According to a third aspect of the present invention, the above-mentioned instant cashew and sea cucumber peptide compound powder is provided for use in the preparation of functional foods or health foods for relieving physical fatigue, enhancing exercise endurance, or improving antioxidant capacity.

[0015] According to a fourth aspect of the present invention, the use of the above-described instant cashew and sea cucumber peptide compound powder in the preparation of functional foods for assisting in the regulation of blood pressure or anti-allergy is provided.

[0016] Compared with the prior art, the advantages of the present invention include: This invention provides a method for preparing an instant cashew and sea cucumber peptide compound powder. Cashew meal is enzymatically hydrolyzed using a combination of alkaline protease and bromelain, efficiently releasing small molecule peptides with anti-allergic and potential antihypertensive (ACE-inhibiting) activities. Sea cucumber is subjected to stepwise enzymatic hydrolysis combined with Lactobacillus plantarum fermentation, which not only further enriches specific anti-fatigue peptides (such as FPGGY) but also effectively degrades fishy substances, improving flavor. A drying aid system composed of maltodextrin and β-cyclodextrin, combined with a one-step spray granulation drying process, forms porous, uniform spherical particles, greatly improving the product's dispersibility and solubility, and solving the problem of protein powder clumping. The final product integrates the potential anti-allergic and antihypertensive functions of cashew extract with the anti-fatigue and endurance-enhancing functions of sea cucumber peptides, achieving functional complementarity and synergy, and broadening the product's application range in functional foods and health foods. Detailed Implementation

[0017] In view of the shortcomings of the prior art, the inventors of this invention, through long-term research and extensive practice, have proposed the technical solution of this invention. The following will further explain and illustrate this technical solution, its implementation process, and its principles.

[0018] The present invention will now be described in further detail with reference to specific embodiments. The given embodiments are merely illustrative of the invention and not intended to limit its scope. The embodiments provided below can serve as a guide for further improvements by those skilled in the art and do not constitute a limitation on the invention in any way.

[0019] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods, performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the materials used in the following embodiments are commercially available.

[0020] This invention provides a method for preparing an instant cashew and sea cucumber peptide compound powder, comprising the following steps: S1. Extraction of cashew extract: Defatted cashew meal with a residual oil content of less than 8% is crushed, sieved, and mixed with water to form a slurry. The slurry is then enzymatically hydrolyzed using a combination of alkaline protease and bromelain. The amount of alkaline protease added is 1.0%-2.5% of the substrate weight, and the amount of bromelain added is 0.5%-1.5% of the substrate weight. The hydrolysis temperature is 50-60℃, the hydrolysis pH is 7.5-9.0, and the hydrolysis time is 2-4 hours. After hydrolysis, the enzyme is inactivated to obtain a cashew hydrolysate with a small molecule peptide (molecular weight less than 3000 Da) content of not less than 80%.

[0021] S2. Sea cucumber peptide extraction: After cleaning and homogenizing the sea cucumber raw material, it is first enzymatically hydrolyzed with neutral protease at pH 6.5-7.5 and temperature 45-55℃ for 2-4 hours. After enzyme inactivation, the system is adjusted, and then enzymatically hydrolyzed with papain at pH 6.0-7.0 and temperature 50-60℃ for 1-3 hours. Subsequently, 3%-6% of Lactobacillus plantarum is inoculated into the hydrolysate, and fermentation is carried out at 35-40℃ for 24-48 hours. After fermentation, the solution is sterilized to obtain sea cucumber fermented peptide liquid rich in FPGGY and / or PGSPF specific sequences.

[0022] S3. Compounding and blending: The cashew protein hydrolysate obtained in step S1 and the sea cucumber fermented peptide liquid obtained in step S2 are mixed at a dry matter weight ratio of (1-3):(1-4) to obtain a mixed peptide liquid; then, a drying aid and a flavor modifier are added to the mixed peptide liquid to obtain a mixed liquid; the drying aid is a mixture of maltodextrin and β-cyclodextrin at a mass ratio of (2-4):1, and the amount added is 15%-35% of the total solids weight of the mixed peptide liquid; the flavor modifier is a natural fruit and vegetable powder or marine algae extract, and the amount added is 0.5%-2.0% of the total weight of the mixed peptide liquid.

[0023] S4. Instant dissolution treatment: The mixture prepared in step S3 is concentrated, and then granulated and dried in one step using a spray granulation dryer with a built-in fluidized bed. The drying conditions are: inlet air temperature 140-170℃, outlet air temperature 60-85℃, atomization pressure 0.15-0.35MPa, finally obtaining an instant cashew and sea cucumber peptide compound powder with a water content of less than 4%.

[0024] The fast-dissolving cashew and sea cucumber peptide compound powder prepared by the above method can be completely dissolved in water at 25°C within 40 seconds without clumping.

[0025] The compound powder contains a cashew-derived anti-allergy oligopeptide sequence and / or a sea cucumber-derived active peptide sequence; the cashew-derived anti-allergy oligopeptide sequence is shown in SEQ ID NO.1 (IIAIPAGVAH), and the sea cucumber-derived active peptide sequence is shown in SEQ ID NO.2 (FPGGY) or SEQ ID NO.3 (PGSPF). Furthermore, the cashew extract exhibits an IC50 value of less than 50 μg / mL against angiotensin-converting enzyme.

[0026] To better understand the technical solution of the present invention, the following detailed discussion is provided in conjunction with specific embodiments.

[0027] Example 1

[0028] S1. Extraction of Cashew Nut Extract: Defatted cashew nut meal with a residual oil content of 5% was pulverized and passed through an 80-mesh sieve. It was mixed with water at a material-to-water ratio of 1:10 (w / v) and stirred thoroughly. The pH of the slurry was adjusted to 8.0 with 1M NaOH solution, and the temperature was raised to 55℃. 2.0% (by weight) of alkaline protease and 1.0% (by weight) of bromelain were added, and the mixture was stirred at a constant temperature for 3 hours for enzymatic hydrolysis. After hydrolysis, the enzyme was inactivated by heating at 95℃ for 10 minutes. After cooling, the mixture was filtered to obtain the cashew nut hydrolysate. High-performance liquid chromatography (HPLC) analysis showed that peptides with a molecular weight less than 3000 Da accounted for 82% of the total peptides.

[0029] S2. Sea Cucumber Peptide Extraction: Fresh Russian polar sea cucumbers were taken, washed, and homogenized. The pH of the sea cucumber homogenate was adjusted to 7.0, the temperature was 50℃, and 1.5% (by weight) of neutral protease was added. After enzymatic hydrolysis for 3 hours, the enzyme was inactivated at 95℃ for 10 minutes. After cooling, the pH of the system was adjusted to 6.5, the temperature was 55℃, and 1.0% (by weight) of papain was added. Enzymatic hydrolysis continued for 2 hours. After enzyme inactivation again, the system was cooled to 37℃, and 5% of freeze-dried Lactobacillus plantarum powder was inoculated. Fermentation was carried out at 37℃ for 36 hours. After fermentation, the system was sterilized at 95℃ for 15 minutes, and the supernatant was collected by centrifugation to obtain the fermented sea cucumber peptide liquid.

[0030] S3. Combining and Blending: Mix the above cashew nut protein hydrolysate and sea cucumber fermented peptide liquid at a dry matter weight ratio of 2:3. Add 25% of the total solids weight of the mixed peptide liquid as a drying aid (maltodextrin:β-cyclodextrin = 3:1) and 1.0% of the total weight of the mixed peptide liquid as a flavor modifier, and stir well.

[0031] S4. Rapid Dissolving Treatment: The prepared mixture is vacuum concentrated to a solid content of approximately 40% at 60℃ and -0.08MPa. The concentrated solution is then pumped into a spray granulation dryer with a built-in fluidized bed, with the inlet air temperature set at 160℃, the outlet air temperature at 75℃, and the atomization pressure at 0.25MPa for drying and granulation. The powder is collected, and the finished product has a moisture content of 3.5%.

[0032] Example 2

[0033] S1. Extraction of Cashew Nut Extract: Defatted cashew nut meal with a residual oil content of 7% was pulverized, and the material-to-water ratio was 1:12. The pH was adjusted to 8.5, and the temperature was 60℃. 1.2% (by weight) of alkaline protease and 0.8% (by weight) of bromelain were added, and enzymatic hydrolysis was performed for 2.5 hours. After enzyme inactivation, the hydrolysate was obtained, with small molecule peptides (<3000 Da) accounting for 79%.

[0034] S2. Sea cucumber peptide extraction: After homogenizing the sea cucumber, it was first enzymatically hydrolyzed with 2.0% neutral protease at pH 7.5 and 55℃ for 2 hours; after enzyme inactivation, it was then enzymatically hydrolyzed with 1.5% papain at pH 6.8 and 60℃ for 1.5 hours. 4% Lactobacillus plantarum was inoculated, and fermented at 38℃ for 48 hours. After sterilization, the supernatant was obtained.

[0035] S3. Combining and Blending: Cashew extract and sea cucumber peptide liquid are mixed at a dry weight ratio of 1:2. 20% of the total solids weight of a drying aid (maltodextrin:β-cyclodextrin=2:1) ​​and 1.5% of marine algae extract (such as kelp powder) are added to adjust the flavor.

[0036] S4. Instant dissolution treatment: After the mixture is concentrated, it is spray granulated and dried under the conditions of inlet air temperature of 150℃, outlet air temperature of 70℃ and atomization pressure of 0.20MPa to obtain the finished powder with a moisture content of 3.8%.

[0037] Example 3

[0038] S1. Extraction of cashew nut extract: Defatted cashew nut meal with 4% residual oil was prepared at a material-to-water ratio of 1:8, pH adjusted to 7.8, and temperature 52℃. 2.5% (by weight) of alkaline protease and 1.5% (by weight) of bromelain were added, and enzymatic hydrolysis was performed for 4 hours. The hydrolysate contained 85% small molecule peptides (<3000 Da).

[0039] S2. Sea cucumber peptide extraction: After homogenizing the sea cucumber, it was first enzymatically hydrolyzed with 1.0% neutral protease at pH 6.5 and 48℃ for 4 hours; then enzymatically hydrolyzed with 0.8% papain at pH 7.0 and 52℃ for 3 hours. 6% Lactobacillus plantarum was inoculated, fermented at 36℃ for 24 hours, and then sterilized.

[0040] S3. Combining and Blending: Cashew extract and sea cucumber peptide liquid are mixed at a dry matter weight ratio of 3:4. A drying aid (maltodextrin:β-cyclodextrin = 4:1) is added at 30% of the total solids weight, and 0.8% of natural banana powder is added to adjust the flavor.

[0041] S4. Instant dissolution treatment: After the mixture is concentrated, it is spray granulated and dried under the conditions of inlet air temperature of 165℃, outlet air temperature of 80℃ and atomization pressure of 0.30MPa to obtain the finished powder with a moisture content of 3.2%.

[0042] Comparative Example 1 Compared to Example 1, the sea cucumber peptide extraction only involved stepwise enzymatic hydrolysis with neutral protease and papain (the steps were the same as in Example 1), omitting the subsequent Lactobacillus plantarum fermentation treatment. The remaining steps and parameters were exactly the same.

[0043] Comparative Example 2 Compared to Example 1, the rapid melting process in step S4 is replaced by a traditional single spray drying tower (without an internal fluidized bed). The inlet air temperature is the same at 160°C, and the outlet air temperature is 65-70°C, directly drying the product into powder. The remaining steps and parameters are exactly the same.

[0044] experiment: Instant solubility test: 1.0 g of each of the composite powders prepared in Examples 1-3 and Comparative Example 2 were added to 100 mL beakers containing 50 mL of water at 25°C and allowed to stand, without stirring. The time required for the powders to completely dissolve (no particles visible to the naked eye, no sediment at the bottom of the beaker) was recorded. Results: The complete dissolution times of the products in Examples 1-3 were 38 seconds, 40 seconds, and 35 seconds, respectively; the dissolution time of the product in Comparative Example 2 exceeded 90 seconds, and slight clumping was observed on the beaker walls and bottom.

[0045] Sensory evaluation: Ten trained sensory evaluators were invited to conduct a blind evaluation of the compound powder preparations prepared in Example 1 and Comparative Example 1. A 5-point scale (1 point: strong fishy smell, unacceptable; 5 points: no obvious fishy smell, harmonious taste) was used to evaluate the intensity of the fishy smell. Results: Example 1 had an average score of 4.2 points, and Comparative Example 1 had an average score of 2.8 points. This indicates that probiotic fermentation treatment can effectively improve the fishy smell of sea cucumber peptides.

[0046] ACE inhibitory activity assay: The ACE inhibitory activity of the cashew extracts in Examples 1-3 was determined by in vitro enzymatic reaction-high performance liquid chromatography. After separation and purification to remove sea cucumber peptides and excipients, the cashew extracts were obtained, and their IC50 values ​​were determined. Results: The IC50 values ​​of the cashew extracts in Examples 1-3 were 45 μg / mL, 48 μg / mL, and 42 μg / mL, respectively, all below 50 μg / mL, indicating significant potential adjuvant antihypertensive activity.

[0047] Identification of characteristic active peptides: Liquid chromatography-tandem mass spectrometry (LC-MS / MS) was used to analyze the peptide sequences of the product from Example 1, successfully identifying the cashew-derived anti-allergy oligopeptide sequence SEQ ID NO.1 (IIAIPAGVAH) and the sea cucumber-derived active peptide sequences SEQ ID NO.2 (FPGGY) and SEQ ID NO.3 (PGSPF). In summary, this invention, through a unique combination of processes, successfully prepared a fast-dissolving cashew and sea cucumber peptide compound powder that dissolves rapidly, has a good flavor, and is rich in various specific functional peptides, showing broad application prospects in sports nutrition, anti-fatigue, and health food fields.

[0048] The above descriptions are merely some embodiments of the present invention. It should be noted that those skilled in the art can make other modifications and improvements without departing from the inventive concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. A method for preparing an instant cashew nut and sea cucumber peptide complex powder, characterized in that, Includes the following steps: S1. Defatted cashew nut meal is crushed, sieved, and mixed with water to make a slurry. It is then enzymatically hydrolyzed using a combination of alkaline protease and bromelain. After hydrolysis, the enzyme is inactivated to obtain cashew nut hydrolysate. S2. After cleaning and homogenizing the sea cucumber raw material, it is first enzymatically hydrolyzed stepwise with neutral protease and papain, then fermented with probiotics, and sterilized after fermentation to obtain sea cucumber fermented peptide liquid. S3. The cashew protein hydrolysate obtained in step S1 and the sea cucumber fermented peptide liquid obtained in step S2 are mixed at a dry matter weight ratio of (1-3):(1-4) to obtain a mixed peptide liquid; then, a drying agent and a flavor modifier are added to the mixed peptide liquid to obtain a mixed liquid. S4. The mixture prepared in step S3 is concentrated, and then granulated and dried in one step using a spray granulation dryer with a built-in fluidized bed to obtain the instant cashew sea cucumber peptide compound powder.

2. The method for preparing an instant cashew nut and sea cucumber peptide composite powder according to claim 1, characterized in that, In step S1, the residual oil content of the defatted cashew nut meal is less than 8%; the amount of alkaline protease added is 1.0%-2.5% of the substrate weight, the amount of bromelain added is 0.5%-1.5% of the substrate weight, the enzymatic hydrolysis temperature is 50-60℃, the enzymatic hydrolysis pH is 7.5-9.0, and the enzymatic hydrolysis time is 2-4 hours; in the cashew nut protein hydrolysate, the content of peptides with a molecular weight of less than 3000 Da is not less than 80%.

3. The method for preparing an instant cashew nut and sea cucumber peptide composite powder according to claim 1, characterized in that, In step S2, the stepwise enzymatic hydrolysis is as follows: first, a neutral protease is used for enzymatic hydrolysis at pH 6.5-7.5 and a temperature of 45-55℃ for 2-4 hours. After enzyme inactivation, the system is adjusted. Then, papain is used for enzymatic hydrolysis at pH 6.0-7.0 and a temperature of 50-60℃ for 1-3 hours. The probiotic is Lactobacillus plantarum, with an inoculum amount of 3%-6%, a fermentation temperature of 35-40℃, and a fermentation time of 24-48 hours.

4. The method for preparing an instant cashew nut and sea cucumber peptide compound powder according to claim 1, characterized in that, In step S2, the sea cucumber fermented peptide liquid contains sequences as shown in SEQ ID NO.2 and / or SEQ ID NO.

3.

5. The method for preparing an instant cashew nut and sea cucumber peptide composite powder according to claim 1, characterized in that, In step S3, the drying agent is a mixture of maltodextrin and β-cyclodextrin in a mass ratio of (2-4):1, and the amount added is 15%-35% of the total solids weight of the mixed peptide liquid; the flavor modifier is natural fruit and vegetable powder or marine algae extract, and the amount added is 0.5%-2.0% of the total weight of the mixed peptide liquid.

6. The method for preparing an instant cashew nut and sea cucumber peptide composite powder according to claim 1, characterized in that, In step S4, the conditions for granulation and drying by the spray granulation dryer with built-in fluidized bed are: inlet air temperature of 140-170℃, outlet air temperature of 60-85℃, atomization pressure of 0.15-0.35MPa, and the finished composite powder has a moisture content of less than 4%.

7. A fast-dissolving cashew and sea cucumber peptide compound powder prepared by the method according to any one of claims 1-6, characterized in that, The composite powder dissolves completely in 25°C water for 40 seconds without clumping, and the composite powder contains cashew-derived anti-allergic oligopeptide sequences and / or sea cucumber-derived active peptide sequences. The cashew nut-derived anti-allergy oligopeptide sequence is shown in SEQ ID NO.1, and the sea cucumber-derived active peptide sequence is shown in SEQ ID NO.2 or SEQ ID NO.

3.

8. The instant cashew nut and sea cucumber peptide compound powder according to claim 7, characterized in that, The component of the compound powder derived from cashew nut extract has an IC50 value of less than 50 μg / mL for angiotensin-converting enzyme.

9. The use of the instant cashew and sea cucumber peptide compound powder according to claim 7 or 8 in the preparation of functional foods or health foods for relieving physical fatigue, enhancing exercise endurance, or improving antioxidant capacity.

10. Use of the instant cashew and sea cucumber peptide compound powder according to claim 7 or 8 in the preparation of functional foods for assisting in the regulation of blood pressure or anti-allergy.