Abstract: The study can provide a scientific basis to the high-value use and development for Boletus Edulis. The byproducts of Boletus edulis in Yunnan were used as material,the degree of hydrolysis and sensory evaluation were analyzed.In order to study the process optimization of enzymatic hydrolysis for preparation of umami extracts from the byproducts of Boletus Edulis in Yunnan.The study was based on investigations of single-factor,the process optimization of enzymatic hydrolysis was studied by orthogonal design. The results suggested that the process optimization of flavourzyme and papaya protease enzymatic hydrolysis was the addition contents of flavourzyme and papaya protease 0.3%,the ratio of water 1 ∶ 7( g / m L),initial p H6.0,hydrolysis temperature 50 ℃and hydrolysis time 4 h. Under the process optimization of enzymatic hydrolysis for the byproducts of Boletus Edulis,the degree of hydrolysis was 20.16% and the sensory evaluation was 30.56 points.The hydrolysate was rich of aromas and unique flavor. It was used to product high quality flavor seasoning,it can improve utilization of byproducts at the same time.