Sports type black bean peptide beverage and preparation method thereof

Abstract

The invention belongs to the technical field of plant polypeptide and food, and particularly relates to a sports black bean peptide beverage and a preparation method thereof. The black bean peptide is prepared by combining ultrasonic treatment with alkaline protease and flavourzyme for sequential enzymolysis, double-gradient homogenization and high-temperature instantaneous sterilization. The sports black bean peptide beverage at least contains black bean peptide, nicotinamide and taurine. Research finds that the black bean peptide, nicotinamide and taurine have unexpected synergistic effects in different functions, and the effects of the obtained sports type black bean peptide beverage in the aspects of oxidation resistance, exercise tolerance, energy metabolism regulation and the like are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of plant polypeptides and foods, and particularly relates to a sports-type black bean peptide beverage and a preparation method thereof. Background Art

[0002] Sports drinks are formulated based on physiological consumption, metabolic characteristics, and fatigue status during exercise. Taurine, niacinamide, carbohydrates, electrolytes, etc. are commonly used according to the purpose, such as the commercially available Red Bull drink. Taurine is believed to have fatigue-relieving and antioxidant effects, helping muscles adapt to exercise stress more quickly. Nicotinamide can enhance the body's energy metabolism and help the body use sugars and fats more efficiently.

[0003] Patent publication CN118766024A provides a lemon-flavored vitamin drink containing taurine, niacinamide, vitamin B6, etc., which can quickly replenish the body's various vitamins, relieve stress, and improve blood circulation. Patent publication CN106721779A provides a taurine sports drink containing soy peptides. It contains soy peptides, taurine, vitamins, etc., and combines the effects of soy peptides and taurine. It is beneficial for people to eliminate fatigue, recover physical strength, and replenish protein after exercise. Patent publication CN105475507A provides a black bean polypeptide honey drink. It uses papain to hydrolyze black bean protein. The product has a good taste, the polypeptide is easily absorbed, and it can quickly restore physical strength. It has antioxidant and anti-fatigue effects.

[0004] However, whether it's soy peptides or black bean peptides, the different peptides produced by hydrolysis can result in varying degrees of bitterness, and it's often difficult to balance the bitterness with the resulting peptide's functionality. This means it's extremely difficult to obtain soy peptides or black bean peptides that are both low in bitterness and high in anti-fatigue effects. Furthermore, excessive taurine intake can lead to cardiovascular problems such as unstable blood pressure and arrhythmias. Long-term, high-intake taurine can burden the liver and even cause liver dysfunction.

[0005] Therefore, how to obtain a sports drink that reduces the adverse effects of sports drinks on the body, has a good taste, and uses a low amount of sweeteners is still a problem that needs to be solved in the art. Summary of the Invention

[0006] In view of the above technical problems, the present invention aims to provide a sports-oriented black bean beverage and a preparation method. The solutions of the present invention are as follows:

[0007] A sports-type black bean peptide beverage, comprising at least the following raw materials and water: black bean peptide, nicotinamide, and taurine; a method for preparing the black bean peptide comprises the following steps:

[0008] S1 pretreatment: adding water to black bean powder and performing ultrasonic treatment to obtain black bean powder ultrasonic treatment solution;

[0009] S2 enzymatic hydrolysis:

[0010] S21: hydrolyzing the ultrasonically treated black soybean powder solution with alkaline protease at pH 8.5±0.1 and 50±1°C for 1.5 h to obtain alkaline protease hydrolyzate;

[0011] S22: adding flavor protease to the alkaline protease hydrolyzate, and hydrolyzing the solution at pH 7.0±0.1 and 50±1°C for 0.5 h to obtain a flavor protease hydrolyzate;

[0012] S3 ultrafiltration membrane separation: The flavor protease hydrolysate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 1000Da, an operating pressure of 0.3MPa, and a feed temperature of 25°C. The small molecular peptides with a molecular weight <1000Da in the filtrate were collected to obtain the ultrafiltration collection liquid;

[0013] S4 double gradient homogenization: The ultrafiltration collected liquid is subjected to double gradient homogenization; the first homogenization condition is: 65℃~70℃, 50MPa; the second homogenization condition is: 25℃~30℃, 55MPa, to obtain a homogenous liquid;

[0014] S5 high temperature instantaneous sterilization: the homogenized liquid is subjected to high temperature instantaneous sterilization, the sterilization conditions are: temperature 135 ℃ ~ 140 ℃, time 4 seconds; cooling, and obtaining black bean peptide material liquid.

[0015] Preferably, in step S21, the amount of alkaline protease added is 0.8% by mass based on the black soybean powder; and in step S22, the amount of alkaline protease added is 0.5% by mass based on the black soybean powder.

[0016] Preferably, in step S1, the material-liquid ratio of black bean powder to water is 1:6; in steps S21 and S22, the material-liquid ratio is 1:8. Obviously, the material-liquid ratios are all the material-liquid ratios of black bean powder to water.

[0017] Preferably, the black bean peptide beverage further contains the following raw materials: soy protein isolate and soy peptide powder.

[0018] Preferably, in the sports-type black bean peptide beverage, the content of soy protein isolate is 12kg / 1000kg, and the content of soy peptide powder is 10kg / 1000kg.

[0019] Preferably, the sports-type black bean peptide beverage has a nicotinamide content of 0.03 kg / 1000 kg and a taurine content of 0.5 kg / 1000 kg.

[0020] Preferably, in the sports-type black bean peptide beverage, the amount of black bean peptide added is 55g / 1000kg based on black bean powder.

[0021] Preferably, the sports-type black bean peptide beverage further contains the following auxiliary materials: a sweetener and a thickener.

[0022] Preferably, the sweetener is white sugar or sucralose; and the thickener is gellan gum.

[0023] The preparation method of the aforementioned sports-type black bean peptide beverage comprises the following steps:

[0024] (1) Material mixing: mixing raw materials, auxiliary materials and water to prepare sports-type black bean peptide beverage liquid;

[0025] (2) Liquid processing: The sports-type black bean peptide beverage liquid is homogenized at 65°C to 70°C and 50MPa to 55MPa, cooled to 25°C to 30°C and then sterilized instantaneously at high temperature. The sterilization conditions are: temperature 135°C to 140°C, time 4 seconds; cooled after sterilization to obtain the sports-type black bean peptide beverage.

[0026] Beneficial effects of the present invention:

[0027] This sports-inspired black bean peptide beverage uses black bean powder as its primary ingredient. The hydrolyzed small-molecule peptide content is increased, enhancing fatigue resistance and reducing beany flavor, improving taste without the need for additional flavor correctors. The various ingredients interact to alleviate fatigue and provide energy, providing balanced nutrition (including energy and protein content) without side effects.

[0028] The sports-inspired black bean peptide beverage of this invention utilizes a dual-enzyme sequential hydrolysis process, optimizing the black bean peptide preparation process and employing a "dual-gradient homogenization technique." This technology enhances the stability of small-molecule peptides and prevents degradation of heat-sensitive components in the black bean. The resulting product exhibits improved peptide retention and significantly enhances the antioxidant properties of the black bean peptides.

[0029] In the sports-type black bean peptide beverage of the present invention, through a large number of screening of material formulas, the beverage obtained has significantly improved effects in anti-oxidation, exercise endurance and energy metabolism regulation, thereby reducing the amount of taurine used and thus reducing the impact of increased taurine load on health. DETAILED DESCRIPTION

[0030] In order to clearly demonstrate the purpose, technical solutions and advantages of the present invention, the present invention is further described below in conjunction with embodiments.

[0031] Example 1 Preparation of black bean peptide

[0032] S1 pretreatment: Black bean powder (model D42, source: Heilongjiang Nongken Longwang Food Co., Ltd.) was weighed, water was added at a material-liquid ratio of 1:6 (i.e., 1 g black bean powder / 6 mL water), and ultrasonic treatment was performed (frequency 40 kHz, temperature 40°C, time 20 min) to obtain a black bean powder ultrasonic treatment solution.

[0033] S2 enzymatic hydrolysis:

[0034] S21 first step alkaline protease ( Enzyme activity ≥2000 U / g, source: Novozymes) Enzymolysis: Add 0.8% alkaline protease (based on the mass of black soy bean powder) to the ultrasonically treated black soy bean powder solution. Adjust the solid-liquid ratio to 1:8 (i.e., 1 g black soy bean powder / 8 mL), pH 8.5±0.1, temperature 50±1°C, and hydrolysis time 1.5 h to obtain an alkaline protease hydrolyzate.

[0035] S22 second step flavor protease ( Enzyme activity ≥1500 U / g, source: Novozymes. Enzymatic hydrolysis: Add 0.5% flavor protease (based on the mass of black soybean powder) to alkaline protease hydrolysate at a material-to-liquid ratio of 1:8 (i.e., 1 g black soybean powder / 8 mL). The hydrolysis temperature was 50 ± 1°C, pH 7.0 ± 0.1, and the hydrolysis time was 0.5 h to obtain a flavor protease hydrolysate. The total degree of hydrolysis was measured to be 35%.

[0036] S3 ultrafiltration membrane separation:

[0037] The flavor protease hydrolysate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 1000Da, an operating pressure of 0.3MPa, and a feed temperature of 25°C. Small molecule peptides (molecular weight <1000Da) in the filtrate were collected to obtain an ultrafiltration collection liquid. The yield of small molecule peptides was measured to be ≥90%.

[0038] S4 dual gradient homogenizer:

[0039] The ultrafiltration collected liquid was subjected to dual-gradient homogenization. The first homogenization conditions were: 65°C-70°C, 50 MPa; the second homogenization conditions were: 25°C-30°C, 55 MPa, to obtain a homogenized liquid. The measured fat particle size was ≤0.5 μm.

[0040] S5 high temperature instantaneous sterilization (UHT sterilization):

[0041] The homogenized liquid is sterilized by UHT, and the UHT sterilization conditions are: temperature 135° C. to 140° C., time 4 seconds; and cooled to 18° C. to 22° C. to obtain a black bean peptide material liquid.

[0042] Example 2 Preparation of sports-type black bean peptide beverage

[0043] Table 1 provides the ingredient list of the sports-type black bean peptide beverage of this embodiment.

[0044] Table 1 Ingredients of sports black bean peptide beverage

[0045]

[0046] Preparation of sports black bean peptide beverage:

[0047] Black bean peptide was prepared according to the method of Example 1 (black bean powder was added as the ingredient list in Table 1 to prepare black bean peptide), and then soy protein isolate, soy peptide powder, white sugar, sucralose, gellan gum, sodium citrate, disodium hydrogen phosphate, niacinamide, taurine, etc. were added according to the ingredient list in Table 1, and water was added to 1000 kg to obtain a sports-type black bean peptide beverage liquid.

[0048] The sports-type black bean peptide beverage liquid was homogenized at 65°C to 70°C and 50 MPa to 55 MPa, cooled to 25°C to 30°C, and then sterilized by ultraviolet assisted heating (UHT). The UHT sterilization conditions were: temperature 135°C to 140°C, time 4 seconds. After UHT sterilization, the sports-type black bean peptide beverage liquid was cooled to 18°C ​​to 22°C to obtain the sports-type black bean peptide beverage.

[0049] Example 3 Study on the mechanism of action of black bean peptide

[0050] Healthy male C57BL / 6J mice, 6-8 weeks old, weighing 20±2g, were randomly divided into three groups, 10 mice each: experimental group 1 (gavage with the black soybean peptide solution prepared in Example 1, 10 mL / kg body weight / d), experimental group 2 (gavage with the sports-type black soybean peptide beverage prepared in Example 2, 10 mL / kg body weight / d, with gellan gum and sodium citrate added according to the maximum dosages in Table 1 of Example 2), and a control group (gavage with physiological saline, 10 mL / kg body weight / d). This gavage was continued for 30 days.

[0051] Four hours after the last oral administration, the mice were killed and liver tissues were collected for RNA extraction and transcriptomic analysis. RNA-Seq technology was used to determine the expression levels of Nrf2 / ARE pathway-related genes in the livers of each group of mice, focusing on the changes in antioxidant-related genes such as Nrf2, HO-1, and SOD2 (for detection methods, please refer to the literature: Li Tingting, Fu Ting, Fang Yongjun. Effects of Gastrodia elata ethyl acetate extract on oxidative damage in rats with vascular dementia and the regulatory effect of Nrf2 / ARE pathway [J]. Chinese Medicinal Materials, 2025, 48(3): 742-747; He Bo, Zhao Xin, Tan Xiaohong, et al. Lactobacillus plantarum CQPC03 improves the exercise capacity and liver protection of mice with oxidative stress damage [J]. Food Industry Science and Technology, first published online on March 13, 2025; Ma Hanyu, Zhao Yuhao, Zhang Ming, et al. Study on the mechanism of microRNA-132-3p targeting Nrf2 to aggravate lipopolysaccharide-induced human umbilical vein endothelial cell damage [J]. Chinese Journal of Modern Medicine, 2025, 35(06): 24-31.).

[0052] Results: The results of antioxidant-related gene detection in each group of mice are shown in Table 2. The expression levels of Nrf2, HO-1, and SOD2, genes related to the Nrf2 / ARE pathway, in the livers of the experimental group mice were significantly upregulated. The effects of the black bean peptide group (experimental group 1) were 2.5 times, 3.8 times, and 4.2 times that of the control group, respectively. Since the black bean peptide content in the sports black bean peptide beverage was much lower than that of the black bean peptide group of equal volume (less than 55:1000), the expression levels of Nrf2, HO-1, and SOD2 in the sports black bean peptide beverage group were slightly lower than those in the black bean peptide group, but the difference was not significant.

[0053] From the above results, it can be seen that black bean peptide can significantly increase the expression of antioxidant-related genes by activating the Nrf2 / ARE pathway, thereby enhancing antioxidant capacity, and is also effective in sports black bean peptide beverages with complex components. Although the black bean peptide content in the sports black bean peptide beverage is much lower than that of the black bean peptide group with equal volume (less than 55:1000), its Nrf2, HO-1, and SOD2 expression levels are still no significantly different from those of the black bean peptide group with equal volume. It can be seen that there is a synergistic regulatory effect between the various components in the sports black bean peptide beverage on the expression levels of Nrf2, HO-1, and SOD2.

[0054] Table 2 Results of related gene detection in each group of animals

[0055]

[0056] Note: Fold Change in Table 2 is the multiple of expression level of the experimental group relative to the control group.

[0057] Example 4 Evaluation of the Antioxidant Effect of Black Soybean Peptide Drink in Vitro

[0058] The antioxidant effects of the sports-type black bean peptide beverage group and various functional ingredients were investigated respectively, and black bean peptide group, niacinamide group, taurine group, soy peptide powder group, soy protein isolate group, black bean peptide + niacinamide group, and sports-type black bean peptide beverage group were set up.

[0059] The black bean peptide group, niacinamide group, taurine group, soy peptide powder group, soy protein isolate group, and black bean peptide + niacinamide group were all adjusted to the same concentration as the sports-type black bean peptide beverage in Example 2 using deionized water (the concentration of black bean peptide was calculated based on the black bean peptide yield obtained from the black bean powder in Example 1 and the amount of black bean powder added in Example 2).

[0060] Test method: Take 100 μL of each sample and add it to a 96-well plate. Add 100 μL of 0.2 mg / mL DPPH methanol solution and shake for 30 seconds. Place it in the dark at room temperature for 20 minutes and measure its absorbance at a wavelength of 517 nm (A1). At the same time, measure the blank absorbance (A0) of the sample without DPPH (the same volume of methanol is used instead of DPPH) and the absorbance (A2) of the sample without DPPH (the same volume of methanol is used instead of the sample). Calculate the DPPH free radical scavenging rate according to the formula:

[0061]

[0062] Results: The results are shown in Table 3. As can be seen from Table 3, the DPPH clearance rate of the black bean peptide + nicotinamide group was higher than that of the black bean peptide group and the nicotinamide group, and higher than the combined DPPH clearance of the two groups. The DPPH clearance rate of the sports-oriented black bean peptide beverage group was higher than that of each single-ingredient and dual-ingredient group, and higher than the combined effect of the black bean peptide + nicotinamide group, the soy protein isolate group, the taurine group, and the soy peptide powder group, indicating that there is an additional synergistic effect between the ingredients of the sports-oriented black bean peptide beverage of the present invention.

[0063] Table 3 DPPH clearance rate of each test product

[0064]

[0065]

[0066] Example 5 Investigation of the in vivo regulatory effects of sports-type black bean peptide beverage

[0067] The in vivo regulatory effects of the sports-type black bean peptide beverage group and its ingredients were investigated respectively, and a black bean peptide group, a taurine group, a black bean peptide + taurine group, a sports-type black bean peptide beverage group, a blank control group, and a positive control model group were set up.

[0068] The black bean peptide group, taurine group, and black bean peptide + taurine group were all adjusted to the same concentration as the sports-type black bean peptide beverage in Example 2 using deionized water (the concentration of black bean peptide was calculated based on the black bean peptide yield obtained from the black bean powder in Example 1 and the amount of black bean powder added in Example 2).

[0069] Experimental animals: healthy male C57BL / 6J mice, weighing 20±2 g.

[0070] Grouping: Mice were randomly divided into a black soy peptide group, a taurine group, a black soy peptide + taurine group, a sports-oriented black soy peptide beverage group, a positive control group, a blank group, and a model group, with 10 mice in each group. Each group received an oral gavage volume of 10 mL / kg body weight / day, a dose determined based on a previous dose-response study and classified as a medium-dose group.

[0071] All samples and controls were administered by oral gavage for preventive treatment. Models were established after one week of continuous gavage, and gavage continued until the modeling was complete. The blank group was gavaged with normal saline without modeling; the model group was gavaged with normal saline and modeling was established; the positive control group was gavaged with a solution of freeze-dried black soybean peptide with the strongest antioxidant activity, prepared according to Sections 1.2.1 and 1.2.2 of "Antioxidant Activity and Physical Fatigue Alleviation of Black Soybean Peptides" (Liu Enqi et al., Food Science, Vol. 34, No. 11, 2013), and modeling was established (dosage was the same as that of the black soybean peptide in Example 1 of the present invention). The other groups were gavaged with samples and modeling was established.

[0072] Modeling method: D-galactose 100 mg / kg / day, intraperitoneal injection for 4 weeks.

[0073] Blood collection and testing: 4 hours after the last oral administration, each group underwent a weight-bearing swimming test. After the test, blood was collected from the mice for index testing. The indexes and detection methods are shown in Table 4.

[0074] Table 4 Detection indicators and methods

[0075]

[0076]

[0077] Experimental results:

[0078] 1. Oxidative stress related indicators

[0079] Table 5 Test results of oxidative stress related indicators

[0080] Group SOD activity (U / mL) MDA content (nmol / mg) Blank control group 125.6±10.2 1.8±0.3 Model Group 68.3±8.5▼▼ 5.2±0.6▲▲ Positive control group 94.6±10.5## 2.9±0.2## Black bean peptide group 118.4±9.7## 2.1±0.4## Taurine group 70.1±7.9▼▼ 4.9±0.5▲▲ Black soybean peptide + taurine group 132.5±11.3## 1.9±0.3## Sports black bean peptide drink group 146.5±12.1## 1.6±0.1##

[0081] Note: ▼▼ indicates a significant decrease compared with the blank group, P < 0.01; ▲▲ indicates a significant increase compared with the blank group, P < 0.01; ## indicates a significant increase or decrease compared with the model group, P < 0.01.

[0082] Conclusion: The SOD activity of the model group was significantly reduced and the MDA was increased, indicating that the induced oxidative stress model was successful; the functional effect of the black bean peptide group of the present invention was significantly better than the black bean peptide prepared in the positive control group (p<0.05). The black bean peptide + taurine group reversed the damage, and the SOD activity, i.e., MDA, returned to the normal range (no difference from the blank control group), and the level of increase in the SOD index was significantly greater than the superposition effect of black bean peptide and taurine alone, proving that the two have a synergistic effect. The improvement effect of SOD and MDA in the sports black bean peptide beverage group was significantly better than that in the black bean peptide + taurine group, proving that other materials in the beverage also contribute to the antioxidant effect. This result is consistent with the in vitro test results of Example 4.

[0083] 2. Exercise endurance and energy metabolism

[0084] Table 6 Test results of exercise endurance and energy metabolism related indicators

[0085]

[0086]

[0087] Note: ▼▼ indicates a significant decrease or increase compared with the blank group, P < 0.01; ## indicates a significant increase or decrease compared with the model group, P < 0.01.

[0088] Conclusion: The black bean peptide group in this invention showed superior activity to the black bean peptide in the positive control group. Black bean peptide alone can improve exercise endurance and energy metabolism, and when combined with taurine, the effect is significantly superior to the combined effect of either alone (P < 0.01), indicating that the two have a synergistic effect on the regulation of indicators related to exercise endurance and energy metabolism.

[0089] Example 6 Taste Evaluation of Sports-Type Black Soybean Peptide Beverage

[0090] 1. Sample

[0091] Raw materials for the experimental group: black soybean peptide prepared as in Example 1, and freeze-dried to prepare black soybean peptide powder.

[0092] Raw materials for the control group: freeze-dried black soybean peptide powder with the strongest antioxidant activity was prepared according to Sections 1.2.1 and 1.2.2 of “Antioxidant Activity and Physical Fatigue Alleviation Effect of Black Soybean Peptide” (Liu Enqi et al., Food Science, Vol. 34, No. 11, 2013).

[0093] Different beverage samples: The raw materials of the experimental group and the control group were used to prepare sports-type black bean peptide beverages according to the ingredient list in Table 1 of Implementation 2 (excluding the sweeteners white sugar and sucralose). The raw material addition amount of the experimental group and the control group was 1kg / 1000kg, and two sports-type black bean peptide beverages for testing (experimental group beverage and control group beverage) were made.

[0094] 2. Testing equipment and methods Equipment:

[0095] Japanese Insent TS-5000Z electronic tongue system (sensor types: bitter, umami, salty, sour, sweet, astringent). Each sample was tested five times, and the average sensor response was taken.

[0096] Detection process: The electronic tongue system was preheated and calibrated (standard solutions: bitter - quinine, umami - monosodium glutamate, sweet - sucrose).

[0097] Sample testing: Clean the sensor after each test until the baseline is stable.

[0098] Data collection: Record the sensor response value of each taste index (unit: mV).

[0099] Experimental results:

[0100] Table 7 Electronic tongue sensor response values

[0101] Group Bitterness (mV) Umami (mV) Astringency (mV) Experimental group 12.5±0.8 85.3±3.2 18.2±1.1 control group 35.6±2.3▲▲ 45.1±2.1▲▲ 42.8±2.7▲▲

[0102] Note: ▲▲ indicates P < 0.01 compared with the experimental group.

[0103] As shown in Table 7, after removing the sweetener, the black bean peptide beverage of the present invention has significant improvements in bitterness, umami and astringency compared with the black bean peptide beverage prepared by the traditional process.

[0104] Example 7 Safety Study of Sports-Type Black Bean Peptide Drink

[0105] The safety of the sports-type black soybean peptide beverage prepared in Example 2 was investigated, wherein gellan gum and sodium citrate were added according to the maximum dosages shown in Table 1 of Example 2.

[0106] Experimental animals: healthy C57BL / 6J mice, weighing 20±2 g.

[0107] Grouping: Mice were randomly divided into two groups, each consisting of 20 mice (half male and half female). The experimental group received a sports-oriented black soybean peptide beverage (20 mL / kg body weight / day) orally, while the control group received normal saline (20 mL / kg body weight / day). Both groups were gavaged continuously for 90 days. This dose was determined based on a previous dose-response study and represents a high-dose group.

[0108] Blood collection and testing time points: Blood was collected on the 30th, 60th, and 90th day for safety index testing (blood cell, liver function, and kidney function indicators). Fasting for 12 hours before blood collection.

[0109] Other observation indicators: According to the requirements of the animal long-term toxicity test investigation project, routine observations were made on animal behavior, coat color, and feces and urination every day. At the end of the experiment, the animals were dissected and the heart, liver, spleen, lung, kidney, brain, ovary, uterus, testicle and other organs were taken for preparation of pathological sections and HE staining for histopathological observation.

[0110] Results: Gross observations revealed no abnormalities in the animals during the trial, and histopathological observations revealed no pathological abnormalities attributable to the sports-oriented black bean peptide beverage. At each time point, there were no significant differences in blood test parameters between the experimental and control groups (p>0.05).

[0111] The research results show that this product has good safety.

Claims

1. A sports-type black bean peptide beverage, characterized in that: The black bean peptide beverage contains at least the following raw materials and water: black bean peptide, nicotinamide, and taurine. The preparation method of the black bean peptide comprises the following steps: S1 pretreatment: adding water to black bean powder and performing ultrasonic treatment to obtain black bean powder ultrasonic treatment solution; S2 enzymatic hydrolysis: S21: hydrolyzing the ultrasonically treated black soybean powder solution with alkaline protease at pH 8.5±0.1 and temperature 50±1°C to obtain alkaline protease hydrolyzate; S22 adding flavor protease to the alkaline protease hydrolyzate, and hydrolyzing the alkaline protease at pH 7.0±0.1 and temperature 50±1°C to obtain a flavor protease hydrolyzate; S3 ultrafiltration membrane separation: The flavor protease hydrolysate is ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 1000 Da, and small peptides with a molecular weight <1000 Da in the filtrate are collected to obtain the ultrafiltration collection solution; S4 double gradient homogenization: The ultrafiltration collected liquid is subjected to double gradient homogenization; the first homogenization temperature is 65℃~70℃; the second homogenization temperature is 25℃~30℃ to obtain a homogenized liquid; S5 high temperature instantaneous sterilization: the homogenized liquid is sterilized at high temperature instantaneously; cooled to obtain the black bean peptide material liquid.

2. A sports-type black bean peptide beverage according to claim 1, characterized in that: In step S21, the amount of alkaline protease added is 0.8% based on the mass of the black bean powder; in step S22, the amount of alkaline protease added is 0.5% based on the mass of the black bean powder.

3. A sports-type black soybean peptide beverage according to claim 1, characterized in that: In step S1, the material-liquid ratio of black bean powder to water is 1:6; in step S21 and step S22, the material-liquid ratio is 1:

8.

4. A sports-type black soybean peptide beverage according to any one of claims 1 to 3, characterized in that: The black bean peptide beverage further contains the following raw materials: soy protein isolate and soy peptide powder.

5. A sports-type black soybean peptide beverage according to claim 4, characterized in that: In the sports-type black bean peptide beverage, the content of soy protein isolate is 12kg / 1000kg, and the content of soy peptide powder is 10kg / 1000kg.

6. A sports-type black bean peptide beverage according to claim 4, characterized in that: The sports-type black bean peptide beverage has a nicotinamide content of 0.03 kg / 1000 kg and a taurine content of 0.5 kg / 1000 kg.

7. The sports-type black bean peptide beverage according to claim 4, characterized in that: In the sports-type black bean peptide beverage, the black bean peptide feeding amount is 55kg / 1000kg based on black bean powder.

8. The sports-type black bean peptide beverage according to claim 4, characterized in that: The sports-type black bean peptide beverage further contains the following auxiliary materials: a sweetener and a thickener.

9. The sports-type black bean peptide beverage according to claim 8, characterized in that: The sweeteners are white sugar and sucralose; the thickener is gellan gum.

10. The method for preparing a sports-type black bean peptide beverage according to claim 9, characterized in that: The steps include: Mixing raw materials, auxiliary materials and water to prepare sports-type black bean peptide beverage liquid; The sports-type black bean peptide beverage liquid is homogenized at 65-70 DEG C and 50-55 MPa, cooled to 25-30 DEG C and then sterilized instantaneously at high temperature; and cooled after sterilization to obtain the sports-type black bean peptide beverage.

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