Abstract: Using the soybean, milk powder and ginger as raw materials, the processing technology and key procedure of soymilkpowder added with ginger juice were studied in this paper. The results showed that the perfect effect of eliminating thebeans’smell and rapid dissolution were obtained if combining traditional technology with covering method of natural material andmodern processing technique. The proportion of ginger juice to soybean milk was 1:50(V/V). The sugar content was 8%. Themilk powder content was 25%. These were the optimum formulation. It was a kind of natural, instant beverage, rich in nutritionwith good taste and health functions in compound aroma of soymilk and ginger.

Key words: ginger smell, instant, soymilk powder, technology..