Abstract: In this study,the optimal preparation parameters of mung bean polypeptide and Exocarpium citri Grandis complex anti-inebriation beverage(MECIB)were investigated. The impacts of the amount added of the four key ingredients(mung bean polypeptide,Exocarpium citri Grandis extract,Momordica grosvenori and citric acid)of MECIB were determined in a series of mono-factorial analyses using the beverage sensory evaluation indexes. Response surface methodology based on the box-behnken design was employed to obtain the optimum combination of four ingredients as 14.01% of the mung bean polypeptide,9.84% of Exocarpium citri Grandis extract,0.05% of Momordica grosvenori and 0.156% of citric acid,the sense state of average experimental results and predicted value of MECIB were(94.64±1.28)and 94.99 scores,respectively,the deviation value between experimental results and predicted value was 0.37%. As a result,MECIB reveled good taste by this method. Furthermore,in vitro experiments showed that MECIB had fast response to alcohol dehydrogenase(ADH)addition and high resistance to oxidation stress.