The purpose of this research was to explore the effects of different proportions of corn, bran and waste lees on the flavor formation of fermented grains of soybean-flavor liquor. Based on the single-factor test, different flavoring fermented grains formulations were prepared using D-optimal mixture design, with corn of 4%-20%, bran of 30%-50% and waste lees of 40%-60%, which were evaluated by total ester. The results were analyzed by software Design-expert and an optimum formulation was attained by corn mass fraction of 7.22%, bran 33.62% and waste lees 59.16%. The total ester value was 3.86 g/L which was consistent with the predictive value.