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.