花生粕是花生榨油后的副产物，压榨过程中高度变性导致蛋白利用率较低。本文通过生物发酵技术诱导米曲霉分泌蛋白酶水解花生粕，在不同底物浓度条件下酶解花生粕，对比酶解产物的蛋白回收率、水解度、总糖回收率、分子量分布、游离氨基酸组成，同时采用电子舌对富含呈味肽的酶解产物进行感官评价分析，探究不同底物浓度条件下发酵花生粕的酶解产物特性，并筛选适宜的酶解浓度。研究发现，发酵花生粕经不同底物浓度酶解后，蛋白回收率在70.68%~84.14%之间，水解度在30.04%~40.05%之间；酶解产物以小于1 ku的短肽为主（87.57%~90.21%），并含有较多游离氨基酸；在呈味特性方面，酶解液含有较强的鲜味。结果表明，在料液比为1:5时，获得较高的蛋白回收率、水解度以及较多小分子肽，鲜味评分也相对较高。Defatted peanut meal is the main byproduct during peanut oil production, while high degree of denaturation in the press process leads to lower protein utilization. In this study, the peanut meal was hydrolyzated by proteases from Aspergillus oryzae induced by fermentation technology. The protein recovery rate, degree of hydrolysis, total sugar recovery, molecular weight (MW) distribution and free amino acid composition of hydrolysate with different substrate concentrations were compared. At the same time, the sensory evaluation of the hydrolyzate containing flavor peptide was carried out by the electronic tongue to investigate the characteristics of enzymatic hydrolysis of defatted peanut meal with different substrate concentrations and select the appropriate enzymatic concentration. The results showed that the protein recovery rate of the defatted peanut meal was between 70.68% and 84.14% and the degree of hydrolysis was between 30.04% and 40.05%. The peptides fractions <1 ku were the main component of the total peptides (87.57%~90.21%). The hydrolysate was rich in taste peptides and showed good umami tastes. In addition, when the ratio of material to liquid was 1: 5, the hydrolysate showed higher protein recovery and degree of hydrolysis, more small peptides and better umami taste.