In this manuscript, the blanching treatment technol. with color fixation was investigated to develop an efficient process for keeping color stability of green soy bean during processing and storage. According to the response surface methodol., the optimum conditions were determined and listed as follows: blanching temperature 100°C, blanching time 3 min, the zinc acetate concentration 0.06% and the ascorbic acid concentration 0.14%. Under the optimum conditions, the peroxidase activity was inhibited and the stability of food color was ensured.