Recently several new methods have been invented in planting black bean sprouts.

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;

1 respectively in 30 min were used to elute black bean isoflavones at 0.

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.