The effects of the addition of soybean-whey dual-protein powder， compound colloid， compound fermentation strain and compound chromogenic strain on the pH value， shear force， elasticity， cohesion， adhesion， resilience and chewiness of soybean-whey dual-protein salami sausage was explored in this paper. According to the design principle of Box-Behnken center combination experiment， the proportion of soybean-whey dual-protein powder， the addition amount of compound fermentation strain and compound colloid were selected as the main exploration factors for the three factor and three-level experimental design. And a quadratic multiple regression model was established with shear force and sensory score as the response values to verify the effectiveness of the model. The formula of dual-protein fermented sausage was optimized. The results showed that high-quality fermented sausage with high sensory score and good shear force could be obtained when the addition amount of dual-protein， compound colloid， fermentation strain， compound chromogenic strain was 10%， 2.6%， 0.11%， 0.07%， respectively， and the mass ratio of soybean protein isolate to whey protein isolation was 8∶2. This study is helpful to better understand the applicability and application value of dual-protein to meat products， and provides a new direction for the development of fermented sausage.