Abstract:The peanut soybean paste with both the aroma and sweet taste of peanuts was developed by addition of peanuts into the traditional soybean paste-making process，artificial inoculation，and fermentation under natural conditions. The key parameters for producing peanut soybean paste under artificial inoculation and natural fermentation were optimized. The peanut soybean paste products were prepared with two peanut varieties ′Silihong′ and high-oleic acid ′Huayu 965′. With the pure soybean paste as the control，the changes in nutritional and physicochemical indicators and safety properties of the peanut soybean paste during fermentation were investigated. The results demonstrated that the optimal conditions were a peanut-to-soybean mass ratio of 2∶8，a microbial inoculum （Bacillus?coagulans?to?Aspergillus?oryzae） ratio of 1∶1，and a fermentation period of 56 days. Under these optimal conditions，the two peanut soybean paste products under artificial inoculation showed increases in the content of amino acid nitrogen，total acids，fat，and eight specific amino acids compared with the control.