Abstract: The objective of this study was to evaluate the effect of temperature on the efficiency of hydrolysis,antioxidant activity and flavor characteristics of soybean peptides prepared by soybean meal solid- state fermentation and hydrolysis. Results showed that,with the increasing temperature,hydrolysis efficiency gradually decreased. Koji treated by homogeneous process had better hydrolysis efficiency. Homogeneous process at45 ℃ resulted in the maximum hydrolysis efficiency. Under this conditions the total nitrogen,ammonia nitrogen,DH,protein recovery of hydrolyzates were 1.08%,0.55%,50.64%,64.25%,respectively. The highest DPPH radical scavenging activity and reducing capability of koji hydrolysate were observed at 45 ℃ without homogeneous process,which were 85.8% and 1.71 times of those of GSH. The highest ABTS radical scavenging activity was achieved at 50 ℃ with homogeneous process,which was 1.22 times of that of GSH.Sensory evaluation of hydrolysates with higher antioxidant activity in umami,savory and aftertaste showed that hydrolysate at 45 ℃ without homogeneous process had a better score in three aspects and that at 50 ℃ with homogeneous process had the highest umami score,6 points.