Abstract: In order to prepare a new low-sugar healthy soybean milk, by taking rich-selenium tea powder, xylitol and soybean as the main raw materials, the effects of them on the rich-selenium low-sugar soybean milk were studied. The optimal mass ratio of rich-selenium tea powder, xylitol, soybean and water was determined by using single factor test and orthogonal test and taking sensory score as the standard. The optimal formula of rich-selenium and low-sugar tea soybean milk was:100 g soybean, 1 000 g water, 1.5 g rich-selenium tea powder and 3.0 g xylitol. The soybean milk prepared according to this formula was a uniform milky green emulsion with luster, strong tea flavor and bean flavor, strong taste, delicate, smooth and coordinate flavor, and its sensory score was (95.78±3.29).