Method for improving flavor quality and functional characteristics of sea cucumber polypeptide through ultrasonic low-heat mild synergistic enzyme deactivation

The invention discloses a method for improving flavor quality and functional characteristics of sea cucumber polypeptide by ultrasonic low-heat mild synergistic enzyme deactivation, which comprises the following steps: pretreatment: washing sea cucumber, dicing, adding distilled water, adding neutral protease to form an enzyme solution, and carrying out enzymolysis for 2-8 hours at a constant temperature of 45-55 DEG C; performing ultrasonic low-heat mild synergistic enzyme deactivation: after enzymolysis is finished, putting enzymatic hydrolysate into ultrasonic treatment equipment for ultrasonic treatment; performing vacuum low-heat dehydration: cooling, pre-freezing, and performing vacuum dehydration to obtain sea cucumber polypeptide; and evaluating the enzyme activity and polypeptide quality: comprehensively evaluating the quality characteristics of the neutral protease and the sea cucumber polypeptide by measuring the enzyme activity, the particle size and the potential of the neutral protease and measu