53 soybean cultivars from Heilongjiang and Jilin Province were selected to make soymilk. Physical and chemical indicators of the raw soybean, quality characteristics of the soymilk were measured and analyzed. Results showed that the physical and chemical indexes of different soybean cultivars and soymilk showed a great difference.The correlation analysis illustrated that soymilk yield was negatively correlated to one hundred grain weight, but positively correlated to total solids transfer rate and sensory evaluation. The stability of soymilk was positively correlated with water soluble protein. 7S was significantly positively correlated to soymilk total solids transfer rate. 11S was negatively correlated to soymilk sensory evaluation. 11S/7S was positively correlated to soymilk protein transfer rate, but significantly negatively correlated to soymilk total solids transfer rate and negatively correlated to sensory evaluation. The adaptability of different soybean varieties to soymilk processing was evaluated by factor analysis,and 5 soybean varieties（lines）, such as Jiyu204, Gongjiao04489-4, J024Hefeng55, Ji107 and HeiNong48 were selected to adapted to soymilk processing.