Preparing method of proteolytic peptides extracted from debitterized peach kernels

A preparing method of proteolytic peptides extracted from debitterized peach kernels includes the following steps of firstly, conducting squeezing and deoiling; secondly, extracting proteins; thirdly,conducting enzymolysis on the proteins; fourthly, conducting ultrafiltration separation; fifthly, conducting plastein reaction; sixthly, conducting centrifugation; seventhly, mixing components; eighthly, conducting incculated fermentation; ninthly, conducting freeze-drying. Enzymolysis is conducted on the proteins extracted from the peach kernels by means of thermolysin to form low-bitter-taste enzymolysis liquid, high-bitter-taste components are separated out through the ultrafiltration method, the plastein reaction is conducted under the effect of specific protease, bitter-taste hydrophobicproteins deposit and then centrifugally removed, polypeptide components with all molecular weights are combined, aspergillus oryzae and aspergillus niger are introduced for fermentation, and the bitter taste is further elimin