Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree of hydrolysis and glutamic acid content as indexes to optimize the hydrochloric acid concentration, hydrolysis time and solid-liquid ratio. The best acid hydrolysis condition included a hydrochloric acid concentration at 1.6 mol/L, a solid-liquid ratio at 14, hydrolyzed for 4 h. Furthermore, 3-MCPD was compared before and after using activated carbon, thus expecting to get high-quality and umami, safe and low content 3-MCPD content wheat gluten protein hydrolysate for industrial mass production.