Abstract:The red kidney bean and soybean were fermented with lactic acid bacteria. The fermentation liquor which had been filtered would beprepared to beverage. Sensory evaluation index was used to determine the pro－ cess parameters through single factor experiment and orthogonal test. The optimal results were as follows： the most important factor on the sensory quality of fermented bean beverage with lactic acid bacteria was the ratio of fermentation liquor and skim milk， then the dose of composite stabilizer. The ratio of fermentation liquor and skim milk was 1 ∶ 1（volume ratio）， the dose of composite stabilizer was 0.06 %， edulcorant was 0.10 %，sucrose ester was 0.04 % and sucrose was 0.4 %.