Abstract: In order to keeping the better color and texture of the product, five factors and 4 levels orthogonal experiment table was adopted, and the effects of the blanching conditions of pre-procooking such as the composition of blanching solution, temperature, time, the ratio of the solid to the liquid of the blanching solution, the concentration of calcium chloride on the colour and the brittleness of the quick-frozen day-lily flower were studied. The result showed that the citric acid solution with concentration of 0.05%, temperature 90℃, the blanching time 40s, the ratio of solid to liquid 1∶7, calsium chloride solulion with concentration of 0.05% were the optimal blanching conditions.