Abstract: The paper aims to solve the pershable and low- value utilization okara in soybean products enterprises. Okara were used as raw materials, mucor as the fermentation bacteria for pre-fermentation, edible gum was used to shape the base material after fermentation to make fermented bean dregs curd. Hardness, resilience, chewiness, cohesion as the indexes, appropriate type and dosage of edible gum were screened out from Guar gum, Amorophophallus Konjac, curdlan, Sa-son seed gum, sodium alginate, sodium polyacrylate, and suitable fermentation temperature and time were determined by tracking and investigating the changes of crude protein, soluble protein, amino acid nitrogen and total acid content of fermented bean dregs curd during fermentation time and the content of volatile flavor substances under the three post-fermentation conditions of 40 ℃, 28 ℃ and room temperature (25~35 ℃). The results showed that 0.1% konjac gum made fermented bean curd with better quality, all contents of crude protein, soluble protein, amino acid nitrogen and total acid of fermented bean dregs curd at three temperatures in the post-fermentation system increased firstly and then gradually stabilized with the increase of fermentation time. There were a slight difference among the crude protein content of fermented bean curd brewed at three temperatures. At 40 ℃, the contents of soluble protein and amino acid nitrogen in fermented bean dregs curd reached 5.294 and 0.63075 g/100 g, the change of total acid was stable and the content was the lowest reached 8.772 g/100 g, fermented bean dregs curd matured in 35 d, and there were 12 kinds of esters, the content was 55.1%, both the types and content of the ester species were the most, and the product flavor quality was better.