The quality of fresh maize was affected by the losing of moisture,color,flavor and nutrition during the quick-frozen processing.The freezing-law and quick-frozen technology of fresh maize were studied in this thesis for the materials as Zhongnuo 301 and Chaotian 2018. The results showed that the super-cooling Point of freezing fresh maize was-1.2℃. The frozen Point of fresh maize was-0.7℃.The zone of maximum crys-tallization was from-5℃to-1.2℃.fresh maize were treated for 20 minutes by 1%salt solution,it can protect color and repel insects.The blanching time was 22 min-30 minutes. When frozen storage time is above 8 months,quick-frozen fresh maize has a very good appearance quality,and nutrient quality. Quick-frozen maize were packaged with ice-coating,it can be storaged 0-3 months at-18℃. Quick-frozen maize were packaged with vacuum-packed after quick-frozen,it can be storaged 6-8 months at-18℃.%鲜食玉米在速冻加工中存在水分、色泽、香味及营养损失等问题，严重影响产品的品质。以中糯301、超甜2018为实验材料，对鲜食玉米的冻结规律与速冻工艺进行了研究。结果表明，鲜食玉米冻结时过冷点为-1.2℃，冰点为-0.7℃，最大冰晶生成区范围在-5℃~-1.2℃之间。1%的食盐溶液浸泡鲜玉米穗20 min，可达到驱虫和护色的效果；汽蒸22 min~30 min，能达到较好的烫漂效果；冻藏时间达8个月，玉米仍能保持良好的感官品质和营养品质；速冻玉米在-18℃采用包冰衣的方法可实现0~3个月的短期保藏，采用真空包装能有效降低玉米的失重率，可以保藏6~8个月。
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