Abstract: The Beverage was made with a material of tartary buckwheat. Extracted by the alkali process of generation, a buchwheat protein was hydrolyzed into the polypeptide solution with enzymolysis technology. A optimal processing condi- tion for preparation of tartary buckwheat polypeptide solution was set down according to a target of polypeptide concentration and degree of hydrolysis. Showed as the result, a best effect can be acquired by processing a combined multi-stage hydrolysis, added the Flavourzyme multiple flavor protease and Alcalase Food Grade hydrolysis protease. The optimum recipe of tartary buckwheat nutrient beverage was developed from single factor experiment and orthogonal experiment.

Key words: Tartary buckwheat polypeptide, combined multi-stage enzymolysis, nutrient beverage