Abstract: Lipase was applied in this paper to improve the acceptability of smell and mouth feel of sea cucumber viscera polypeptide which was too smelly, bitter and peppery to processing and application. Sea cucumber viscera polypeptide was prepared with the combination of protease and lipase, and the optimization degree was investigated by sensory scores. The single factor experiment results showed that lipase could remarkably improve the smell and flavor of sensory properties of sea cucumber viscera polypeptide, especially on removal of thrill smell and bitter mouth feel. The processing technology was optimized by Box-Behnken central design on the basis of single factor experiment. The results showed that the influence on the sensory was second enzymolysis temperature > second enzymolysis time > lipase concentration;When the second enzymolysis temperature was 42℃, the second enzymolysis time was 2.2 h, and the lipase concentration was 0.09%, the viscera peptide attained best sensory score 9.6, and the process was the best. The method with lipase of optimized parameter was further compared with rinsing method, and showed notably advantage in smell, flavor, color. Furthermore, method with lipase attained the productivity of 8.15% in contrast of rinsing method of 4.43%.