In this experiment, high temperature soybean meal was used as raw material, hydrolysis degree and taste dilution factor were used as screening indexes. Firstly, the enzymatic hydrolysis effect of exonuclease Flavourzyme and complex protease was compared, and the best exonuclease was selected as Flavourzyme. Secondly, the single factor test was used to investigate the optimum enzyme concentration, pH and hydrolyzing time of hydrolysis. Finally, the best technology combination of Flavourzyme hydrolysis of high temperature soybean meal was determined by the L₉（3⁴） orthogonal test, that is, adding 22 U/g of enzyme, pH 5.8, enzymatic hydrolysis time 2.5 h, under this condition, the degree of protein hydrolysis of soybean meal reached 27.80%.