以富葛为原料制成葛根全粉，在单因素试验基础上，选取热烫时间、蒸煮温度、蒸煮时间和干燥条件为自变量，以游离淀粉碘蓝值为响应值，利用Box-Behnken响应面法优化葛根全粉真空干燥工艺，构建二次回归方程。最优工艺条件为：热烫时间155 s、蒸煮温度90 ℃、蒸煮时间9.5 min、干燥温度63 ℃、干燥时间8.3 h。在此条件下，葛根全粉游离淀粉碘蓝值为7.62，和预测值7.75相比，相对误差约为1.7%，表明通过响应面优化得到的回归模型可靠。与热风干燥及真空冷冻干燥相比，优化后的真空干燥工艺制得的葛根全粉，其营养成分保存较好且均衡，营养价值较高，具有较好的加工特性，在葛根全粉生产开发中具有实际应用价值。

Pueraria was used to produce pueraria powder. Based on the single-factor tests, the blanching time, steaming temperature, steaming time and drying conditions were selected as independent variables, the iodine blue value was the response value. Optimized the vacuum drying process of pueraria powder by Box-Behnken response surface methodology, and then the quadratic regression equation was established. The optimum conditions were as follow: blanching time 155 s, steaming temperature 90 ℃, steaming time 9.5 min, drying temperature 63 ℃ and drying time 8.3 h. Under the above conditions, the free starch′s iodine blue value of pueraria powder was 7.62, the relative error is about 1.7% to the predicted value of 7.75. This indicated that the regression model obtained by response surface was reliable and practical. Furthermore, the puerarin powder made by the optimized vacuum drying process, compared with hot air drying and vacuum freeze drying, had better saved nutrient contents and balanced with higher nutritional value, which is also has a good processing characteristic . It has practical application value in the production and development of pueraria powder.