Abstract:To explore the quality differences of whole soybean milk made from different raw materials， whole soybean milk was prepared from soybeans， black soybeans， and green soybeans， respectively. Their sensory qualities， nutrient composition， active substances， and antinutritional factors were compared and analyzed.The results showed that the sensory quality of soybean milk was significantly better than that of black soybean milk and green soybean milk （P＜0.05）. The differences in the nutrient composition such as protein， fat， calcium， iron， zinc， vitamin B2， and vitamin E in the three types of whole soybean milk were mainly reflected in unsaturated fatty acids. Among them， the total amount of two essential fatty acids（linoleic acid and α-linolenic acid） in soybean milk was the highest， followed by black soybean milk， and the lowest in green soybean milk（P＜0.05）. The urease activity of all three kinds of whole soybean milk was negative， but the content of other active substances and anti-nutritional factors was different. Specifically， green soybean milk had lower levels of other active substances and antinutritional factors. Compared to black soybean milk， yellow soybean milk exhibited a higher content of soybean oligosaccharides （P＜0.05） and lower levels of phospholipids and phytic acid （P＜0.05）. There was no significant difference in the content of total dietary fiber and saponins between soybean milk and black soybean milk（P＞0.05）. In summary， among the three types of whole soybean milk， soybean milk had the best comprehensive quality， followed by black soybean milk， with green soybean milk being slightly inferior.