Abstract:Using Clanis bilineata tsingtauica Mell pupa as the main raw material，hydrolyzed by flavor protease，taking amino acid nitrogen as the investigation index，single factor and orthogonal experiments were used to determine the optimal enzymatic hydrolysis reaction conditions of the pupa.The results showed that the suitable reaction condition was to add 0.13 g/mL Clanis bilineata tsingtauica Mell powder and 0.5% flavor protease，and react at 50℃ and pH 6.0 for 8 h.Finally，the scavenging rate of DPPH free radicals by hydrolysate obtained under the optimal enzymatic hydrolysis conditions was 84.99%.Under these conditions，in order to improve the insect flavor of the hydrolysate of Clanis bilineata tsingtauica Mell，conducted formulation tests.The hydrolysate and lemon juice were blended into concentrated juice at 1 ∶3，then the concentrated juice was mixed with water at 4 ∶8 ratio，adding 8% sucrose，0.05% xanthan gum and 0.15% sodium carboxymethyl cellulose，a juice beverage rich in amino acids was made.