Abstract: NHDC ( neohesperidin dihydrochalcone) , casein, konjac powder was used to debitter corn peptide.The sensory quality of corn peptide as the index, the addition amount of NHDC, casein, and konjac powder were investigated by response surface method in order to find the best formulation conditions for masking bitter taste.The corn peptides bitterness suppressor optimal formulation solution was dried by four different drying methods, such as freeze drying, spray drying, vacuum drying, drying oven.The quality of corn peptide powder was evaluated by detecting hygroscopicity, bulk density, moisture, solubility, dissolution rate and sensory quality.The results showed that the optimal conditions for corn peptides debitterness formulation was amount of4.33% NHDC, amount of 21.6% casein, amount of 0.8% konjac powder, and sensory evaluation score was 21.1677 under 10%corn peptide solution.The indexes of corn peptide powder made by different drying methods, the optimum sensory quality of corn peptide powder were spray drying method.