Abstract: The formula and physicochemical properties of soybean compound plant protein beverage were studied,which main raw materials were soybean,red jujube powder,red bean powder and medlar powder.The effects of the ratio of soybean to total excipients(jujube powder,red bean powder and medlar powder),the ratio of material to water(g/mL),the amount of sugar added,the amount of milk powder added and the ratio of red dates:red beans:medlar on the sensory were investigated by single factor experiments and orthogonal test.The effects of compound emulsifiers and thickeners on the stability of the products were investigated by means of the stability coefficient and the centrifugal sedimentation rate. The physical and chemical properties of vegetable protein beverage were studied by measuring the nutritional composition,color,particle size and rheological properties. The results showed that the optimal formula of protein beverage was as follows:the ratio of soybean to total excipient(jujube powder、red beans powder and medlar powder)was 7:3,the ratio of material to water was 1:10,7% sucrose,1% milk powder and red bean:jujube:medlar was 2:5:3.The best ratio of compound emulsifier for sucrose ester and single glucoside ester was 3:4,and the optimum added amount was 0.16%;the best ratio of composite thickening agent for sodium alginate propylene glycol ester,sodium alginate and guar gum=2:1:3,and the optimum amount was 0.065%. The protein beverage was pale yellow,smooth taste,with milk flavor by the formula. It was found that the final product contain 2.14% protein,0.95% fat,13.57% soluble solids,0.92% reducing sugar,with average particle size of 303.33 nm,average dispersion coefficient 0.24 and was typical non-Newton fluid.