Abstract: In order to optimize the explosion puffing drying technology of black edamame, a three-factor quadratic regression rotation combination design was adopted.The influence of water content after pre-drying, puffing temperature and vacuum drying time on water content, hardness, crispness and a value of puffed product were analyzed by response surface methodology.The results showed that water content after pre-drying, puffing temperature and vacuum drying time had significant effects on the quality indexes of puffed black edamame.The optimal processing parameters were pre-drying of 30.75%, puffing temperature of 100℃ and vacuum drying time of 98min.