Abstract:In order to fully utilize the nutrients of the entire broccoli plant and diversify deep-processed broccoli products，this study used broccoli as raw material to produce whole broccoli powder by vacuum freeze-drying technology，and then broccoli thin slices were developed. The sensory scores and texture properties were taken into account，and the appropriate additive amounts for broccoli thin slices was determined through singlefactor and response surface experiments. The addition of sodinm alginate was 0.51%，pectin 0.57%，sodium carboxymethylcellulose（CMC-Na）0.22%，sodinm bicarbonate 0.45%. The quality analysis of broccoli thin slices showed that broccoli thin slices had good texture properties，containing components such as proteins，polysaccharides，total flavonoids，total phenols，and exhibiting certain free radical scavenging ability.