The hydrolyzate of zein catalyzed by Alkaline was hydrolyzed by papain and complex flavor enzymes. The optimum hydrolysis conditions were determined by single factor and orthogonal experiments and the substrate concentration, temperature, pH, papain dosage, dosage of the complex flavor enzymes and reaction time were 70 g/L, 55 ℃, 6, 5%（E/S）, 4.5%（E/S） and 2 h, respectively. Under those conditions, the content of amino nitrogen reached 2.5654 mg/mL.
