Abstract: Objective:To explore the effect of process parameters of peeling soybean rehydration on the passivation of soybean fat oxidase and protein extraction utilization, and provide theoretical and technical support for the development of high quality soy milk products. Method:The relationship between water absorption rate and soybean protein yield by constructing an isothermal water absorption model of peeled soybean was studied, the soaking liquid temperature, pH value and soaking time as the factors, the soybean protein yield and lipoxygenase activity were used as indicators to optimize the refining water absorption process parameters of peeled soybeans. Results and conclusion:The results showed that the isothermal water absorption model of peeled soybeans was consistent with M=115.693-e^-(at2+bt+c), a, b, c were temperature-dependent constants, When the rehydration rate of reconstituted soybeans reached 90% or more, the yield of soy protein tended to be the maximum. The order affecting the yield of soybean protein extraction was soaking time > soaking temperature > soaking solution pH value. The order affecting the passivation of lipoxygenase activity is soaking temperature > soaking solution pH > soaking time.By comprehensive consideration of lipoxygenase activity passivation and protein extraction yield, when the optimal treatment combination was the temperature of soaking liquid 80℃, pH value 9, soaking time 60 min, the protein yield could reach 90.76%, lipid oxidase activity passivation index was 92.78, the effect of removing the bean odor was remarkable.