1985 results about "Functional food" patented technology

The invention discloses a compound composition with a multi-target heart protection function as well as a preparation method and application of the compound composition. The composition is composed of a basic functional oil phase, a core antioxidant / anti-inflammatory phase, a myocardial nutrition and regulation phase and a bioavailability promotion phase in a synergistic manner, and is integrated into a composite cardiac oligopeptide and microencapsulated particle key component substance through a specific enzymolysis and microencapsulation embedding process system. The invention aims to solve the technical problems of single target spot, insufficient synergistic effect of all components, low bioavailability of active components and poor stability of the existing heart protection product, and provides a stable and easily-absorbed composite composition which can realize synergistic effect from multiple channels at the same time. Technical effect verification shows that under the condition of equal-dose sample feeding, the composition can remarkably improve the bioavailability of functional components and shows excellent myocardial cell oxidative damage resistance and myocardial ischemia improvement activity in cell and animal models, the effect is remarkably superior to that of independent use or simple physical mixing of all the components, and the composition is suitable for clinical application. And the substantial progress of synergistic interaction is proved. The composition can be used for developing various medicines, health foods and functional foods beneficial to heart health.

The invention relates to the technical field of food processing, and in particular relates to a sparrow chensinensis Kangpu tea as well as a preparation method and application thereof, the preparation method comprises the following steps: extracting sparrow chensinensis and water according to a ratio of 1: (50-100) at 70-90 DEG C for 40-60 minutes, filtering, and adding cane sugar to obtain a fermentation substrate; the preparation method comprises the following steps: preparing seed liquid, namely activating casei paracasei, phytobacterium plantarum, acetobacter pasteurianus and kluyveromyces marxianus into seed liquid, inoculating the seed liquid into a substrate according to the inoculum size of 0.5-1.5%, fermenting for 5-10 days under the conditions that the temperature is 37 DEG C and the pressure is 0.03-0.05 MPa, and sterilizing (optionally drying) to obtain the parochetus ocellatus Kangpu tea. The preparation method of the parochetus ocellatus Kangpu tea is accurate and controllable in fermentation, safe and stable; the product retains the nutrition of the raw materials, the bioavailability of polyphenol after fermentation is improved, the antioxidant activity is enhanced, the flavor is soft, caffeine is avoided, and the product is suitable for a wide range of people and can be used for preparing antioxidant functional food.

The invention belongs to the technical field of microorganisms and fermentation engineering, and particularly relates to application of bifidobacterium longum subsp. Infantis Y46 in the aspects of enhancing cell defense and repair and regulating metabolic homeostasis of a host. The strain is isolated from infant feces. Animal experiments prove that living cell thalli of the bifidobacterium longum subsp. Infantis Y46, which are obtained by culturing an MRS liquid culture medium added with L-cysteine hydrochloride (0.05%, v / v), can significantly enhance the oxidative stress resistance of an organism and reduce the level of active oxygen in the organism compared with a control bacterium bifidobacterium longum subsp. Infantis 15697. Transcriptomics analysis shows that the bifidobacterium longum subsp. Infantis Y46 can enhance self-protection of cells and improve physiological imbalance caused by external pressure by regulating related signal channels of an organism. The action mechanism is closely related to signaling pathways related to cell defense, metabolic homeostasis and barrier functions. The invention provides a new strain resource and an application scheme for developing functional food or medicinal preparations for enhancing the health defense function of a human body.

The invention belongs to the technical field of preparation of peptides, and relates to a hippocampus polypeptide and application thereof. The amino acid sequence of the hippocampus polypeptide is shown as SEQ ID NO.1 in a sequence table. The hippocampus polypeptide provided by the invention has excellent anti-hypoxia activity, and by virtue of the characteristic, the hippocampus polypeptide can be used as an active component to be added into food, beverage or dietary supplement to prepare functional food or health care products for daily use of specific people so as to enhance tolerance to an anoxic environment.

The invention relates to the field of polypeptides, in particular to a red camellia polypeptide as well as a preparation method and application thereof. Red camellia is used as a raw material, high-pressure homogenization wall breaking and pepsase enzymolysis are performed, and separation and purification are performed to obtain the red camellia polypeptide with repairing, moisturizing, oxidation resisting and nourishing functions. The polypeptide prepared by the invention is more efficient, safer and more environment-friendly, and has a wide application prospect in the fields of cosmetics, functional foods and biological medicines.

The invention relates to the field of medicines, foods or health-care products, in particular to big-fruit hawthorn heteropolysaccharide as well as a preparation method and application thereof. The large-fruit hawthorn heteropolysaccharide is prepared from galacturonic acid, glucuronic acid, mannose, xylose, arabinose, glucose, galactose, fucose and rhamnose. The weight-average molecular weight of the big fruit hawthorn heteropolysaccharide is 81.6 kDa to 157.3 kDa. The product has unique structures of complex monosaccharide composition, low molecular weight, appropriate uronic acid content, low esterification degree and the like; compared with CP which is single in structure and high in esterification, the CP is better in oxidation resistance and bile acid binding capacity; compared with hawthorn polysaccharide with low uronic acid content and high molecular weight, the hawthorn polysaccharide has the advantages that the enzyme inhibition activity is obviously enhanced, and the hawthorn polysaccharide has a wide prospect in development of functional food, health care products or medicines for regulating blood sugar / blood fat, resisting oxidation and preventing metabolic syndromes.

The invention discloses a method for preparing various bioactive peptides based on bean dreg fermentation, which comprises polypeptides with alpha-glucosidase inhibitory activity, angiotensin converting enzyme inhibitory activity and antioxidant activity, and belongs to the field of microbial biological fermentation. Bacillus amyloliquefaciens sourced from fermented soybeans is used for fermentation, and a mixed product with alpha-glucosidase inhibitory activity, angiotensin converting enzyme inhibitory activity and antioxidant activity is obtained. The invention also provides a method for purifying the polypeptide with alpha-glucosidase inhibitory activity, angiotensin converting enzyme inhibitory activity and antioxidant activity, which is characterized in that the mixed product is purified by combined column chromatography, the combined column chromatography comprises cation exchange resin LXP-01, macroporous adsorption resin HP20, weak base anion exchange resin D941, silica gel resin and Sephadex LH-20. The invention also discloses seven bioactive peptides with biological activity, the amino acid sequences are CKLLL, APGYSC, FPKYG, FPGPLV, FPRSH, FMAV and SVCC, and the bioactive peptides have good alpha-glucosidase inhibitory activity, angiotensin converting enzyme inhibitory activity and antioxidant activity, and can be used for producing functional foods, health care products, cosmetics and the like for assisting in reducing blood sugar, reducing blood pressure, resisting oxidation and the like.

The invention discloses a preparation method of a curcumin-loaded Pickering emulsion steady-state carrier and tea protein-chitosan composite nanoparticles used by the curcumin-loaded Pickering emulsion steady-state carrier, and belongs to the technical field of high-valued processing of food functional factors. The preparation method comprises the following steps: firstly, extracting tea protein from a tea leaf processing byproduct tea residue by adopting an alkali extraction and acid precipitation method, and secondly, constructing the tea protein-chitosan composite nanoparticles by adopting a pH induction method. And mixing the oil phase containing curcumin with the water phase, and emulsifying by using a high-speed shearing machine to prepare the Pickering emulsion. The method is simple to operate, the prepared Pickering emulsion stabilized by the tea protein-chitosan composite nanoparticles can improve the bioavailability of curcumin from 10.8% to 32.6%, meanwhile, high-value utilization of the tea protein is achieved, and the method has important significance in promoting development and application of functional food.

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.

The invention provides a composition and application thereof in preparation of a fat-reducing product. The composition comprises ginger and green tea composite micro-capsule powder, raspberry ketone, mango concentrated powder, citrus fruit powder and seaweed powder. The composition comprises the following components in parts by weight: 15-22 parts of fresh ginger and green tea composite microcapsule powder, 4-8 parts of mango concentrated powder, 1-5 parts of raspberry ketone, 1-5 parts of citrus fruit powder and 1-5 parts of seaweed powder. The method can solve the problem of large side effects of fat-reducing products in the prior art, and is suitable for the field of functional foods.

Solid lipid nanoparticles (SLNs) for delivery of bioactive compounds are disclosed. The SLNs comprise a lipid matrix and surfactant layer encapsulating at least one bioactive compound selected from vitamins, minerals, enzymes, algae-derived bioactives, proteins, peptides, amino acids, antioxidants, small synthetic molecules, plant-derived volatile compounds, or botanical extracts. The SLNs exhibit submicron particle size, low polydispersity, and sufficient surface charge to ensure colloidal stability and efficient delivery. In one embodiment, algae-based bioactives, such as phycocyanin or fucoxanthin, are encapsulated using only natural and sustainable lipids and surfactants to improve bioavailability and support environmentally friendly formulations. The SLNs may be formulated for oral, topical, transdermal, injectable, ophthalmic, mucosal, textile, veterinary, or agricultural administration. Applications include human and animal health, functional foods, skincare, nutrient supplementation, and crop treatment. The disclosed SLNs offer a biocompatible and scalable delivery system that protects sensitive compounds, enables sustained release, and enhances absorption across diverse industries.

The invention discloses a whitening active peptide with an effect of inhibiting melanin formation as well as a preparation method and application of the whitening active peptide. The amino acid sequence of the whitening active peptide is as follows: YYYDPWAGK. Whitening activity verification is carried out on the peptide, the relative tyrosinase activity in cells can be remarkably reduced to 164.26 + / -3.03% from 245.52 + / -1.55% by the peptide with the concentration of 200 mu g / mL, and meanwhile, the relative melanin content can be reduced to 130.05 + / -1.23% from 206.65 + / -4.33%. In addition, the peptide not only can significantly reduce the relative tyrosinase activity of zebrafish from 100 + / -0.36% to 60.42 + / -0.73%, but also can reduce the relative melanin content of zebrafish from 100 + / -2.01% to 63.74 + / -2.05%, and lays an important theoretical foundation for the research and application of zebrafish in the fields of functional food, health care products, cosmetics and medicines.

The invention discloses a preparation method of deer spleen aminopeptide powder in the field of bioactive substance extraction and functional material compositing, and the performance of the deer spleen aminopeptide powder is improved by compositing a multi-stage functional modified material and deer spleen aminopeptide. The preparation method comprises the following steps: cleaning, homogenizing and crushing fresh deer spleen, extracting with a phosphate buffer solution, adjusting the pH value, carrying out enzymolysis, inactivating enzyme, and treating with an ultrafiltration membrane and a nanofiltration membrane in a specific molecular weight range to obtain a concentrated solution; and mixing the concentrated solution with a multi-stage functional modified material under proper conditions, sterilizing, pre-freezing, and freeze-drying to obtain the deer spleen aminopeptide powder. Wherein the modified material is constructed through quaternization modification, nanopore loading, enzyme inhibitor coupling and targeting ligand modification, and has the functions of charge repulsion, steric hindrance, enzyme inhibition and targeting recognition. The deer spleen aminopeptide powder prepared by the invention has high stability and good bioavailability, and is suitable for functional food or health care products.

The invention provides kelp fucoidin with low molecular weight and high anti-anaphylaxis as well as a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: mixing kelp fucoidin with water to obtain a kelp fucoidin solution; and mixing the kelp fucoidin solution with H2O2 and Vc, reacting, adjusting the pH value, dialyzing and freeze-drying to obtain the kelp fucoidin with low molecular weight and high anti-allergic property. The H2O2-Vc degradation system is innovatively applied to preparation of the low-molecular-weight kelp fucoidin and improvement of the anti-allergic activity of the low-molecular-weight kelp fucoidin. In the degradation process, the chemical composition of the fucoidin is partially changed, but monosaccharide types and functional groups are not influenced. Through multiple ways of cell model and animal model experiments, the degraded laminaria fucoidin is more prominent in anti-allergic activity. Technical support is provided for development of seaweed-derived anti-allergic functional active substances, and high-valued utilization of kelp resources in the fields of functional food and medicines is further promoted.

The invention relates to the technical field of functional food and biological medicine, in particular to a modified pseudo-ginseng exosome and an intestinal conditioning gel composition and application thereof. According to the gel beverage, an exosome derived from panax notoginseng callus cultured in a laboratory is used as a core active component, is modified through phosphatidylserine-aminated pectin-genipin and is embedded into a hydrogel matrix composed of carboxymethyl chitosan and sodium alginate, so that the exosome is protected from being degraded in the stomach, and the activity of the exosome in the stomach is improved. The exosome can be effectively released under the intestinal pH and flora environment, so that the targeted delivery of the intestinal tract is realized, and the preparation method is suitable for improving the intestinal inflammation and maintaining the intestinal health. The invention can effectively solve the technical problems of uncontrollable raw material quality and safety, low oral delivery stability and active ingredient availability and poor medication compliance of the existing plant exosome.

The invention discloses a digestion-aiding highland barley fried malt polysaccharide as well as a preparation method and application thereof. The polysaccharide is extracted from highland barley through hot water extraction, ethanol precipitation, deproteinization, ion exchange column chromatography, gel column chromatography and dialysis processes. Animal experiments show that the polysaccharide can significantly improve the small intestine propulsion rate of mice and increase the weight increment, gastric juice amount, pepsin activity and pepsin discharge of rats, and the effect of the polysaccharide is superior to that of traditional roasted barley malt polysaccharide; the highland barley polysaccharide is superior to highland barley crude polysaccharide, highland barley polyphenol, highland barley lipid, highland barley protein and the like. The invention has the advantages of easily available raw materials and green process, is suitable for developing side-effect-free digestion-aiding functional foods such as tea bags, milk tea, yoghurt and biscuits, and has important market value.

The invention discloses a fat-reducing and weight-reducing medicinal and edible food and a preparation method thereof, the composition comprises a lotus leaf extract, a Pu'er tea fermentation product, a hovenia dulcis thunb extract, konjac glucomannan, a pepper extract, fermented mulberry leaf powder, a prebiotic compound and oyster peptide, and the invention relates to the technical field of functional food. According to the fat-reducing and weight-reducing medicinal and edible food and the preparation method thereof, efficient fat reduction is realized through a four-dimensional synergistic effect (regulating lipid metabolism, inhibiting fat absorption, promoting energy consumption and improving intestinal flora).

The invention belongs to the technical field of microbial fermentation, and discloses lactobacillus mucilaginosus and application thereof in preparation of a uric acid reducing preparation. The survival rate of the fermented lactobacillus mucus in simulated gastric juice with the pH value of 2.0 for 3 hours is greater than 92%, the survival rate in simulated intestinal juice environment containing 0.5% of cholate is greater than 86%, and the viability of the fermented lactobacillus mucus is obviously higher than that of a conventional strain; and the tea has the effects of reducing uric acid, resisting oxidation and inhibiting pathogenic bacteria. The xanthine oxidase inhibition rate of the natural medicinal and edible compound potion obtained by mixing and co-fermenting the strain and existing bacterial powder is greater than 77% (45% or more higher than that of an unfermented group), and the oxidation resistance after fermentation can be improved by 50% at the same time. The beverage is suitable for being drunk as a daily functional food for a long time, and provides a natural and healthy collaborative diet relieving scheme for patients with hyperuricemia and gout.

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention discloses an egg yolk protein osteogenic peptide and a preparation method thereof, and belongs to the field of biological medicine and the technical field of functional food or egg product processing. According to the method, the skimmed yolk powder is subjected to enzymolysis to prepare the osteogenic bioactive peptide, enrichment and separation are carried out through macroporous resin, the preparation and enrichment process is suitable for large-scale production, and laboratory achievements can be promoted to be converted into industrial production; two osteogenic active peptides are separated and identified, DFDLPT has the activity of promoting osteoblast proliferation, and FDIDPG has the functional activity of promoting osteoblast differentiation and mineralization.

The invention discloses a composition containing D-chiro-inositol as well as a preparation method and application of the composition. The composition comprises D-chiro-inositol, Myo-inositol and microcapsule powder, wherein the wall material of the microcapsule powder consists of anhydride modified edible protein and a polysaccharide compound; the edible protein is selected from at least one of spirulina protein, quinoa protein, whey protein and soybean protein; the polysaccharide compound comprises at least one of fucoidin and larch arabinogalactan. Active components are also embedded in the microcapsule powder, and comprise at least one of Omega-3, coenzyme Q10, astaxanthin and vitamin. According to the composition, the stability and bioavailability of fat-soluble active ingredients are improved through microencapsulation, and the composition has a synergistic effect with components such as D-chiro-inositol and Myoinositol, so that insulin resistance is effectively improved, female hormone balance is adjusted, and polycystic ovarian syndrome is improved. The process is simple, is suitable for large-scale production, and can be widely applied to dietary supplements or functional foods.

The invention provides a fermented ginseng liquid with an anti-fatigue function as well as a preparation method and application thereof, and relates to the technical field of biological fermentation and functional foods. The method comprises the following steps: carrying out ultrasonic enzymolysis reaction on a screened ginseng raw material, carrying out saccharification modulation and pH value adjustment on a reaction product, then sterilizing, cooling, adding composite active bacteria and a fermentation promoter into a fermentation tank, and fermenting at the fermentation temperature of 28-48 DEG C for 5-28 days to obtain a fermented ginseng liquid after the fermentation is completed; the total content of the active ingredients in the fermented ginseng liquid, the fermentation temperature and the fermentation time meet a fitting relational expression. The invention further provides the fermented ginseng liquid prepared by the method and application of the fermented ginseng liquid in functional food or health care products. By optimizing the fermentation process, the contents of total active ingredients and rare saponins in the fermented ginseng liquid are increased, so that the bioavailability is improved, and the application of the ginseng liquid in functional foods and health-care products is expanded.

The invention belongs to the field of marine food processing, and provides a marine food containing yellow croaker and a preparation method thereof.The marine food containing yellow croaker is prepared by adopting collaborative design of a minced yellow croaker protein-polysaccharide composite nano colloid powder intermediate and low-molecular fish collagen, through microbial transglutaminase cross-linking and cryoprotectant compounding regulation and control, and the marine food containing yellow croaker and the preparation method of the marine food containing yellow croaker are obtained. A minced fillet protein continuous phase network structure with uniformly dispersed nano-particles is constructed, the gel strength is 900-1300 g.cm, the gel strength retention rate is not lower than 80% after 6 times of freezing and thawing cycles are frozen for 3-5 times, the unfreezing drip loss is not higher than 8 wt%, the hardness is 1500-2500 g, and the taste characteristics of high strength and good elasticity are obtained. The technical problems that high gel strength and freeze-thaw stability of a traditional surimi product are difficult to consider, the taste is worse easily due to improvement of mechanical properties, nano-particles are difficult to uniformly disperse in a high-solid-content system and the like are solved, and the surimi product has wide application value in the fields of surimi products, quick-frozen prepared foods and marine functional foods.

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention provides application of beta-1, 3 / alpha-1, 3-glucan in preparation of functional food with a sleep improving effect, and belongs to the field of health-care food. The food-grade beta-1, 3 / alpha-1, 3-glucan aims to assist in solving the problems that in the prior art, a sleep improvement scheme is limited in effect, prone to dependence, obvious in discomfort after use and large in effect individual difference, is used for improving sleep-related symptoms, is high in safety and wide in applicability, and can cover people with different sleep troubles.

The application provides application of grass aconite in preparation of anti-epilepsy drugs and a mechanism analysis method, relates to the technical field of anti-epilepsy drugs, and discloses a "drug active ingredient-key target point-disease-pathway" network diagram of the grass aconite anti-epilepsy by starting from the chemical structure of the effective component of the grass aconite, applying network pharmacology and molecular docking technology, revealing how the active component of the grass aconite plays the drug efficacy through "multi-target point, multi-pathway and multi-pathway" combined regulation, predicting the anti-epilepsy target point and mechanism of the grass aconite, and providing certain theoretical reference for research and development of the grass aconite as an anti-epilepsy drug and a functional food.

The invention provides a polypeptide extraction method based on natural macromolecule assistance, and is characterized in that the polypeptide extraction method comprises the following steps: (1) crushing and sieving a protein raw material to obtain protein raw material powder; (2) treating the protein raw material powder obtained in the step (1) with protease liquid to obtain a protein extracting solution; and (3) adding natural macromolecules into the protein extracting solution obtained in the step (2) to assist extraction to obtain a polypeptide mixed solution. And (4) separating and purifying the polypeptide mixed solution obtained in the step (3), and drying to obtain a polypeptide product. The method is easy and convenient to operate and high in efficiency, and the obtained polypeptide has high biological activity and wide application prospects and is suitable for preparing functional food, pharmaceutical preparations and cosmetic raw materials.

The invention belongs to the technical field of emulsion gel preparation, and discloses a preparation method of interpenetrating cross-linked network emulsion gel for improving the stability of anthocyanin and xanthophyll. According to the invention, a whey protein network induced by TG enzyme and a sodium alginate network induced by Ca < 2 + > are mutually crosslinked to form emulsion gel with an interpenetrating network structure, and purple sweet potato anthocyanin extract and xanthophyll are jointly loaded. The whey protein and sodium alginate interpenetrating cross-linked network emulsion gel is good in rheological property, uniform in micro-pore distribution and high in anthocyanin and xanthophyll stability, has the advantages of being natural, environmentally friendly, green and sustainable, and has wide application prospects in the field of functional food.

The invention discloses a functional food production control method and system based on AI vision, particularly relates to the field of image processing, and is used for solving the problem of identifying, regulating and controlling uneven moisture in the drying process of existing functional food. The method comprises the following steps: acquiring a food surface image sequence and cavity environment temperature and humidity data in a drying process in real time, performing feature extraction on an image, calculating surface gray dispersion, texture roughness entropy and color distribution offset, generating a drying feature sequence, and establishing a mapping model with a moisture content reference; lossless estimation of sample moisture content distribution is realized, so that a dry abnormal sample is identified; and extracting a drying rate deviation block, calculating a drying deviation amplitude, generating a drying uniformity index, and dynamically adjusting the air speed, the heat flow, the conveying speed and other parameters of the drying cavity according to the index until the drying uniformity index returns to a set range, thereby realizing accurate control and homogenization of the functional food drying process.

The invention belongs to the technical field of preparation of corn oligopeptide, and particularly relates to a preparation method of corn oligopeptide, which comprises the following steps: by taking corn protein powder as a raw material, carrying out ethanol-alkali composite pretreatment to obtain a corn protein solution; the corn protein liquid is pretreated through three-stage cooperative treatment of ultrasonic waves, microwaves and high-pressure homogenization; feeding the pretreated corn protein liquid into a three-area circulation type membrane reactor to carry out space-time coupling catalytic reaction; key parameters are monitored in real time through an online monitoring system, and technological conditions are dynamically regulated and controlled through an AI model; after the reaction is finished, performing membrane separation purification and drying to obtain a corn oligopeptide finished product; the utilization rate of the corn protein powder is improved, and high-value utilization of agricultural product processing byproducts is realized; the corn protein enzymolysis efficiency is improved; the bitterness value does not exceed 1; the corn oligopeptide prepared by the preparation method of the corn oligopeptide is applied to the preparation of blood pressure reducing functional food and the preparation of antioxidant cosmetics.