Abstract: The sugar soaking process was applied to enhance the qualities of the dehydrated broccoli. Each property of the dehydrated broccoli was classified into the positive and negative groups.And then each group was normalized and weighted for the calculation of the final general properties Y.The sugar type, soaking concentration and soaking time were used as the factors with the general properties Y as the respond. The single factor and response surface analysis were used to optimize the sugar soaking process.The optimal parameter was the glucose of 10.1% soaking for 15.1 min.The optimal general Y reached 1.2667, which showed the relative deviation of 0.442% with the validation test. The optimal process maintained the color and the nutrition of the dehydrated broccoli.