In order to enhance the antioxidant activity of the casein hydrolysate, the enzymatic hydrolysate was modified by glycosylation with glucose, xylose and fructose, respectively. The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 12. The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0, which were 38.63% and 32.82%, respectively, and each was higher than the control. At pH 7.0, the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose. As the reaction temperature increased, the antioxidant activity of the glycosylation products of the enzymatic hydrolysate and three sugars were continuously enhanced. At the temperature of 120 and 130 ℃, the hydroxyl radical scavenging rate and reducing power of the glycosylation products of the three sugars were higher than the control. At 4h, the hydroxyl radical scavenging rate of the glycosylation products of the enzymatic hydrolysate and xylose, fructose and glucose reached the maximum, i.e. 66.57%, 83.33% and 42.00%, respectively, which were higher than the control; the maximum reducing power were 1.12, 1.14 and 1.05, respectively, which were higher than the control. Glycosylation can improve the antioxidant activity of the enzymatic hydrolysis products of casein, among which the glycosylation products of enzymatic hydrolysis products and xylose have the highest antioxidant activity. The optimal glycosylation reaction conditions are pH 7.5, temperature 130 ℃ and time 4 h.