Optimization of hot air-explosion puffing drying for garlic was studied based on single factor experiment and quadratic regression rotation combination design. The effect of three major parameters( puffing temperature,vacuum temperature and vacuum time) on the quality of garlic was evaluated including color,water content,thiosulfinates,and hardness. Optimum process parameters for garlic drying were determined by comprehensive evaluation values which were based on fuzzy comprehensive evaluation. The results indicated that color,water content and content of thiosulfinates of garlic slices were significantly affected by vacuum temperature. The four quality parameters of garlic slices were significantly affected by vacuum time. The color and water content were affected by the interaction of vacuum temperature and vacuum time,the color was also affected by the interaction of puffing temperature and vacuum time. The optimal parameters were puffing temperature of 97. 80 ~ 101. 23 ℃,vacuum temperature of 56. 07 ~57. 84 ℃ and vacuum time of 2. 32 ~ 2. 60 h.