The experiment was to provide a guide for consumer's healthy diet through evaluating the bean products by perceptual and bacteriology from Alar in Xinjiang.

The gangrenous microorganism were dissociated from soy-bean products, inhibiting effects of sodium diacetate and para-hydroxybenzoate on the microorganism were researched, and preservation of soy-bean products was also researched by combination of infusion in complex preservative agents solution and vacuum packages.

In this paper,we described a technical of the bean curd & the bean products with rainbow trout.

Production of Tangwu soybean products with sour slurry curdling processing;

Study on the yeast scp production by using of wastewater from production of soybean product;

A method by using ultraviolet spectrophotometer to measure the inhibition difference before and after the use of trypsin inhibitor in soybean products, and to obtain interpolation curve or relation between slope and inhibitor activity was introduced.

Determination of the contents of elements in Bean and Bean product using Z 8000 atomic absorption spectrometry is described.

Studied content of the dissertation was that the bean product was irradiated by 60Co-r rays in order to profong its keep fresh period the bean product was the mainly source that the people ingest plant protein.

In recent years, the nutritional value of soybean and soy products received growing recognitionfrom Chinese and foreign experts.

Determination of Fe,Zn,Cu,Cr and Ni in Bean and Bean-Product by Atomic Adsorption Spectrometry;

Determination of Al in bean-product by graphite furnace atomic absorption spectrometry;

To assure the safety and the implement of regulations of the food service industry,the standardization and industrialization of the traditional fruit-veg- etable-combined soybean products should be employed.