Method for extracting peanut proteins by utilizing low-temperature pressed peanut meal

The invention discloses a method for processing health foods and in particular relates to a method for extracting peanut proteins by utilizing low-temperature pressed peanut meal. The method comprises the following steps: taking 50 mass parts of low-temperature pressed peanut meal, grinding and passing through a 80-mesh sieve, adding 470-570 mass parts of water, regulating the pH value of the raw material solution to be 4.3 by using 8% dilute sulfuric acid, adding 1.06 mass parts of Viscozyme, and reacting for 130 minutes; regulating the pH value to be 8.0 by using sodium hydroxide, adding 0.34 mass part of Alcalase, heating to the temperature of 55 DEG C, reacting for 150 minutes, centrifuging and collecting the supernatant, adding 8 mass percent of dilute sulfuric acid, regulating the pH value to be 4.5, centrifuging, removing the supernatant, performing vacuum drying, thereby obtaining the peanut proteins. According to the method, the low-temperature pressed peanut meal is taken as a main raw material and is refined into a vegetable protein which is free of thermal denaturation of protein and high in nutritive value.