Abstract: In order to optimize the processing technology of frozen Aralia chinensis L. bud, the effects of blanching solution pH, blanching time and frozen temperature on the color (△E value) and drip loss were investigated by single factor experiments, and the processing technology was optimized by response surface methodology (RSM). The results showed that the influence degree of each factor on △E value and drip loss from large to small was blanching solution pH>blanching time>frozen temperature. The optimal process conditions were as follows : Blanching solution pH7.50, blanching time 4.00 min, and frozen temperature −30.00 ℃. Under these conditions, the △E value was 22.58, and the drip loss rate was 21.94%. The relative errors were 0.58% and 1.14%, respectively, which was close to the predicted value, and the product qualities were conformed the requirements of No.NY/T1406-2018 Green food-quick frozen vegetable. This study would provide both theoretical and utilization for frozen processing of Aralia chinensis L. bud.