Abstract:The study was conductecd to develop processing technology for vinegar powder from natural Schisandra chinensis.In order to product vinegar powder，five-stage techniques，alcohol fermentation，acetic acid fermentation，acid embedding，after-ripening and spray drying had been used.Alcohol fermentation process and acetic acid fermentation process were studied by single factor test；embedding process and spray drying process were optimized by response surface methodology.The results of single factor test showed that the sugar concentration was adjusted to 13 °Brix during alcohol fermentation，acetic acid bacteria inoculation was adjusted to 10 % during acetic acid fermentation.The results of response surface methodology showed that the optimal acid embedding conditions were β-cyclodextrin of 5.01%，carrageenan of 0.63%and sodium alginate of 1.04 %，respectively；the optimal spray drying conditions were air intake rate of 20.70 m3/min，inlet temperature of 139.2 ℃ and feeding rate of 499.6 mL/h，respectively.