The peanut variety “Huayu 23” was used to study the effects of cold soaking temperature， cold soaking time， hot soaking temperature， and hot soaking time on the removal rate， damage rate， and moisture of peanut kernels to improve the quality of wet peeling of peanut kernels. The results showed that factors including cold soaking temperature， cold soaking time， hot soaking temperature， and hot soaking time had a significant impact on the removal rate， damage rate， and moisture of peanut kernels determined by the single factor experiment. It was found by the response surface test that the influencing degree of cold soaking temperature， cold soaking time， hot soaking temperature， and hot soaking time on the removal rate， the damage rate， and the moisture was in the order of cold soaking temperature>hot soaking temperature>hot soaking time>cold soaking time， hot soaking temperature>cold soaking temperature>hot soaking time>cold soaking time， and cold soaking temperature>hot soaking temperature>hot soaking time>cold soaking time. The parameters of pretreatment optimized with Design Expert V13 software were cold soaking temperature of 19 ℃， cold soaking time of 13 min， hot soaking temperature of 75 ℃， and hot soaking time of 20 s. The removal rate， damage rate，and moisture under the optimized parameters was 95.7%，11.3%，and 13.6%， with errors of 1.03%，4.13%，and 0.60% compared to the results of experimental verification. It is indicated that the optimization is reliable.