Abstract:The fermentation conditions of broad bean beverage were optimized by using Lactobacillus plantarum as starter.The optimum fermentation process was determined by single factor and response surface methodology，which acidity was as the indicator.The optimal extraction parameters were as follows：inoculum 0.6%，fermentation time 40 h，and fermentation temperature 37℃.Under these conditions，the acidity of broad bean fermented beverage was 15.25%.After adding 8%of sugar，the fermented bean beverage was sour，sweet and delicious，with good flavor.The antioxidant activity of broad bean beverage before and after fermentation was studied.It was showed that the scavenging rate of hydroxyl radical，DPPH radical and reducing power of the beverage after fermentation were higherer than those before fermentation.Compared with VCof 50 μg/mL，the scavenging rate of hydroxyl radical and DPPH radical，and the reducing power of fermented broad bean beverage was lower than VC.