In order to improve the browning reaction of edamame bean during processing and storage,the effects of hot water blanching,high temperature steam blanching and ultrasonic combined hot water blanc-hing on the quality of edamame bean were explored.Simultaneously,single factor experiment and response surface methodology were used to investigate the color-preserving agent with optimal ratio of ascorbic acid,citric acid and L-cysteine.The results indicated that 120 s of hot water blanching,300 s of high tem-perature steam blanching and 90 s of ultrasonic combined hot water blanching are the blanching end points of edamame bean by analyzing the relative activity of peroxidase( POD) .According to the effect of color protection and maintenance of some nutritional and sensory qualities,ultrasonic combined hot water blanching for 90 s is the most suitable heat treatment process.The optimal ratio of the compound color-preserving agent was 0.15％ of ascorbic acid,0.11％ of citric acid and 0.11％ of L-cysteine,and the ac-tual measured value of hue angle is 109.651° which was basically consistent with the predicted value of regression model.It could provide a certain reference for storage and processing of edamame for the study.
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