Abstract: In order to comprehensively improve the nutritional characteristics and taste of germinated black soybean milk, we refined and separated the black soybean sprouts after germinating for 48 h, boiled it to inactivate enzymes, and hydrolyzed it with pectinase and cellulase to obtain germinated black soybean original liquid. The germinated black soybean original liquid was used as main raw material, milk, white granulated sugar and citric acid were added to prepare germinated black soybean milk. Based on the single factor experiment, the formula of germinated black soybean milk was optimized through orthogonal experiment with sensory score as index. Under the conditions of the optimized formula of germinated black soybean milk, the response surface methodology（RSM） was used to optimize the stabilizer formula based on the futher single factor test results with stability as an index. The orthogonal experiment results showed that the optimal formula of germinated black soybean milk was as follows: Based on the dosage of germinated black soybean original liquid（mL）, the addition of milk, white granulated sugar and citric acid was 25%（V/V）, 8%（m/V） and 0.06%（m/V）, respectively, and the sensory score reached 88.9. The results of response surface methodology showed that based on the dosage of germinated black soybean milk（mL）, the addition amount of each stabilizer was sucrose ester 0.08%（m/V）, xanthan gum 0.04%（m/V）, and CMC 0.06%（m/V）. Under such conditions, the stability coefficient of germinated black soybean milk system was 0.858, and the taste of the germinated black soybean milk was fine and smooth, with harmonious milk aroma and no smell of beans.