Abstract: Drying process of Honeybee Pupae by microwave vacuum freeze-drying and Optical fiber/infrared temperature measurement and control system were studied.The microwave intensities were set at 0.20, 0.24, 0.28, 0.32W/g and the results showed that the optimal dried product were got at 0.28W/g microwave intensity and the highest set temperature of 30℃, after drying 420min, the water content of the dried Honeybee Pupae was 2.84%, the final product was uniform with the original color and good taste flavor, and the electron micrograph showed that the product had sponge porous shape section.The dried Honeybee Pupae rehydrated 1.9 times of water in 20℃ water for 1s, rehydrated effect was good, the SOD activity of the dried product slightly increased firstly and then decreased with level of 36.9U/mg protein after dried 420min, and the water content of the product was of 2.84%.Microwave vacuum freeze-drying decreased the drying time for 65% and low viable microorganisms compared with the traditional vacuum freeze-drying method, while the SOD activity was almost at the same level.