The work aims to study the effects of high temperature blanching technology on the peroxidase (POD) ab-sorbance and color of Heracleum Moellendorffii during quick-freeze storage, and to provide a theoretical basis for vegetable processing. With fresh Heracleum Moellendorffii as raw material, the effects of blanching time, blanching temperature and mass to volume ratio on peroxidase absorbance and E2 were investigated by single factor experiment, and the blanching process was optimized by the response surface methodology. When the blanching time was 180 s, the blanching temperature was 90 ℃, and the ratio of material weight to liquid (mass to volume ratio of the Heracleum Moellendorffii,g/mL) was 1∶11, the POD absorbance was 0.001 and E2 was 802.51, significantly lower (P<0.01) than the untreated sample. Response surface experiment can be used to optimize the process parameters for high temperature blanching and enzyme deactivation color retenting of Heracleum Moellendorffii. Optimized process has obvious effect in protecting the green of the Heracleum Moellendorffii. Two evaluation indicators are relevant to and consistent with the color retenting effect of blanching and enzyme deactivation.