Abstract:With the Lentinus edodes fermentation filtrate, soybean milk, and skim milk as main raw materials, the formula composition and fermentation technology of Lentinus edodes soybean yogurt were discussed in this study. According to the single factor experiments, the amounts of Lentinus edodes fermentation broth, soybean milk, and gelatin were selected as the optimization factors. With sensory scores and water holding capacity -WHC- for the response values, the response surface analysis experiments were designed to study the effects of different levels of various factors on yogurt quality and obtain a reasonable formulation and production process. Moreover, the nutrient components of product were analyzed. The results showed that, the best process parameters of soybean milk: Lentinus edodes fermentation broth 2015% -in volume-, soybean milk ratio 3/11 and skim milk ratio for 8/11-in volume-, gelatin 017%-in weight-, sucrose 6%-in weight-. The mixture was inoculated with 0.1%-in weight- fermentation agent, and then fermented at 42℃ for 5h. The product had uniform color, moderate sweet and sour flavor, and rich nutrition. The amount of lactic acid bacteria in Lentinus edodes soybean milk yogurt apparently increased, and WHC slightly increased. The contents of amino acid increased due to the protein hydrolysis. Moreover, the contents of acetaldehyde and butanedione were higher than these of the control group.