Study on the optimization of extract parameters of black soybean's pigment and its stability;

Study on stability of fermented milk of black soybean and haw;

Development of mixed fermented yoghurt with dark rice and black bean;

Study on the production technology of yoghourt of black bean;

The total flavones content and the antioxidant activity of soybean,black bean and soybean sprout

The nutrition value of black beans and the development in food industry;

The results showed that hardness,springiness and resilieness of cooked black beans were all reduced by NaHCO3 and NaCl(NaHCO3>NaCl).

The results showed that hardness,springiness and resilieness of cooked black beans were all reduced by NaHCO3,NaCl and compound phosphates(NaHCO3>NaCl,compound phosphates),but compound phosphates had little effect on springiness.

Using black-soybean and milk as the main materials,the black-soybean yoghurt was produced by marinating,plasm-grinding,destroying enzyme,adjusting,sterilizing and fermenting.

The intercropping of castor and black-soybean is of significant effect on prevention and control of Aphis glycines and Leguminivora glycinivorella, but the effect differs when the variety is.

The technological process of different proteinases hydrolysis preparation of soluble protein from black-soybean dregs was studied.