A walnut polypeptide beverage was produced with walnut as raw material.Peptide was made by compound protease hydrolysis and then through the process of debittering,blending,homogenizing and microwave combining high temperature sterilizing.Over 70% molecular weights of walnut peptides were lower than 10 ku.DPPH scavenging rate was 68.41%.The optimum hydrolysis conditions of hydrolysis was determined by orthogonal experiments.The technology of debittering and stabilizing was studied.The results showed that ratio of protamex to flavourzyme was 2∶1,the optimal enzymatic hydrolysis conditions were: enzyme concentration(enzyme / walnut) 0.4%,temperature 55℃,solid-liquid ratio 1∶12,time 2h.Under these conditions the hydrolysis degree could reach 13.9%.The bitterness embedding agent was 1.5% β-CD.The formula of walnut polypeptide beverage was achieved as follows : walnut kernel 4%,whole milk powder 1.5%,sugar 4 %,compound stabilizer 0.16%(xanthan gum 0.1%,sodium alginate 0.06%,CMC-Na 0.1%,sodium tripolyphosphate 0.03%),compound emulsifier 0.15%(monoglyceride 0.05%,sucrose ester 0.1%).The products can be stored at room temperature over 3 months.