Fish protein hydrolyzate and soybean-milk were used in the experiments as base materials.Through the single factor experiment for the ratio of fish protein hydrolyzate-soybean milk and two kinds of spawn,the amount of fish protein hydrolyzate,inoculum and fermentation time and the quadratic orthogonal rotating experiments have been applied to determine the function of each factor on the acidometric titration value of the fermentation fish-soybean milk,pH,flavour and texture.The results showed that the optimum fermentation conditions were as follows: soybean milk and fish protein hydrolyzate ratio of 85∶ 15,inoculum 6%,fermentation temperature 42.5 ℃,two kinds of spawn 0.5,fermentation time 4h and then kept in 4 ℃ for 20 ～ 24 h.Under these conditions,we made the fish-soy-bean fermented beverage that is steady,tasty,rich textured,high in protein and has no abnormal smell.