为探究不同制浆工艺对豆浆品质的影响，分别对生浆工艺、一次浆渣共熟工艺、二次浆渣共熟工艺、热水淘浆工艺制得豆浆的感官、营养指标及理化指标进行研究，并对各指标进行相关性分析。豆浆感官评分最高的为二次浆渣共熟工艺，得分为87.7，热水淘浆工艺得分为87.3分，排名第二。二次浆渣共熟工艺制得豆浆稳定系数为94.9%、蛋白质含量为3.890g/100g、脂肪含量为1.814g/100g、总糖含量为1.267g/100g，其稳定性最好、豆浆营养成分含量最高。4种制浆工艺得到的豆浆粒径主要分布在0.1μm-2μm之间，二次熟浆工艺D50、D[4,3]最大，分别为0.500μm、0.547μm，生浆工艺最小，分别为0.423μm、0.454μm。相关性分析表明：豆浆蛋白质含量与粘度、豆浆稳定性、平均粒径、感官评分呈极显著正相关(P<0.01)，相关系数分别为0.968、0.843、0.979、0.975，与沉降速度存极显著负相关相关，相关系数为-0.974。在相同的加工条件下，二次浆渣共熟工艺更加适合高品质豆浆的加工。

In order to explore the effects of different pulping processes on the quality of soybean milk, the organoleptic, nutritional，physicochemical indexes of soybean milk produced by the slurryprocess, the primary pulp residue co-cooking process, the secondary pulp residue co-cooking process and the hot water slurry process were evaluated..In addition,correlation analysis was carried out for each index.The highest sensory score of soybean milk was the secondary pulp and residue co-cooking process, with a score of 87.7.Hot water slurry process score of 87.3 points, ranked second. The soymilk from secondary pulp residue co-cooking process produces a soybean milk stability coefficient of 94.9%, a protein content of 3.890g/100g, a fat content of 1.814g/100g, and a total sugar content of 1.267g/100g, which has the best stability and highest content nutrients. The pariticle size of the soymilk obtained by the four pulping processes is mainly distributed between 0.1μm and 2μm. The maximum particle size of the soymilk is secondary pulping process which D50 and D[4,3] is 0.500μm and 0.547μm respectively, and the particle size of the raw slurry process soymilk is minimum, which is 0.423μm, 0.454μm respectively. Correlation analysis indicated that there is a significant positive correlation between protein content and viscosity, soybean milk stability, average particle size and sensory score (P<0.01), and the correlation coefficients were 0.968, 0.843, 0.979, 0.975,respectively.Protein content is negatively correlated to sedimentation velocity Significantly , the correlation is -0.974. Under the same conditions, the secondary pulping process is more suitable for soybean milk processing.