Abstract:To investigate the effect of different yeasts and fermentation cycle selection on sweet flour paste，we chose 40 h as the koji making time and 9∶1 as the ratio of flour and soy protein isolate powder.The results showed that T yeast improved the total acid and amino nitrogen content，compared with other groups.In the type and content of organic acids in the yeast，adding T and T S group had advantages，furthermore，T S group was better than other groups in the types of flavors and ferment 45 days were better than 30 days.Sensory evaluation showed that the score of adding the yeast groups were higher than the control group，adding T S group particularly mellow feeling to score，ferment 45 days still have an advantage over other groups，and the full-bodied score was more than the 30 days of fermentation.During the fermentation process of the new sweet flour paste substrate，adding T S yeast，ferment 45 days could produce a better flavor of sweet flour paste.