Abstract: Corn germ meal is a by-product of corn processing, which is rich in a variety of nutrients. It has caused huge losses due to under-development and utilization. Corn germ meal is rich in a variety of proteins, amino acids, vitamins and unsaturated fatty acids, etc. It has a variety of health functions, such as reducing blood sugar, relieving constipation, and decreasing blood lipids. Enzymatic hydrolysis can improve the taste of corn germ meal and increase its nutritional value. By comparing the polypeptide content, degree of hydrolysis and color of the hydrolysates of papain, acid protease, neutral protease and alkaline protease, papain was selected as the most suitable enzyme. Using corn germ meal as the raw material, the optimal development technology of corn germ plant protein beverage base was studied. On the basis of the single factor tests, the response surface test was used to study the influence of factors such as the material-liquid ratio, enzymolysis temperature, enzymolysis time and enzyme addition on the content of peptides. And through in vitro digestion experiments, the effect of gastrointestinal digestion on the total flavonoid content, total phenol content and DPPH free radical scavenging rate of corn germ plant protein beverage base was studied. The results showed that the best development technology for corn germ plant protein beverage base was:material-liquid ratio was 1:14, enzymolysis time was 5.5 h, enzyme addition was 0.62%, temperature was 50℃, and the peptide content was 57.92 mg/mL. The peptide content (46.4 mg/mL) was higher than that before enzymatic hydrolysis. Among the four factors, enzyme addition significantly affect the content of peptides. The influence order of the factors was:enzyme addition > enzymolysis temperature > enzymolysis time. Meanwhile, the interaction between enzymolysis time and enzymolysis temperature was significant. In vitro digestion experiments showed that the content of total flavonoids, total phenols and DPPH free radical scavenging rate of enzymolyzed corn germ protein beverage base decreased significantly after gastrointestinal digestion, but were significantly higher than those of unenzymolyzed corn germ protein beverage base, which were 1.76-fold, 1.96-fold, and 2.05-fold, respectively.