Abstract: In order to improve the development and utilization of distiller's grains, maillard reaction was used to produce flavor materials by means of united hydrolysates of acid and enzymatic from distiller's grains.The effects of the factors such as reaction temperature, time and pH on browning were investigated by single factor experiments based on the absorbance of reaction system.Then the maillard reaction conditions were optimized through the orthogonal experiments based on the preceding results.Results indicated that the optimum conditions were 110℃ of reaction temperature, 100min of reaction time and pH10 of reaction pH.Under the optimized conditions for maillard reaction, the absorbency of reaction system was 0.995 and the product was of full-bodied sauce flavor by sensory evaluation.The results improved the depth exploitation and utilization of distiller's grains.