In this paper, the optimum technological conditions for producing seasoning liquid basic material with soybean molasses as the material are studied. Four experimental factors including yeast additive amount, nutritive salt additive amount, temperature and pH are selected, the single factor experiment and orthogonal experiment are used to optimize the process conditions of seasoning liquid basic material prepared by soybean molasses, the optimum process parameters are obtained: the additive amount of yeast is 4%, the nutritive salt is 0.4%, the fermentation temperature is 26 ℃, and the pH is 4.5. Under such conditions, the alcohol content is 6.3%, the retention rate of functional oligosaccharides is high, the sensory score is 79, it can be used as the raw material of seasoning liquid basic material and vinegar production.