Abstract: The objective of this paper was to obtain aged vinegar powder by low temperature spray drying process. The optimization of spray drying parameters were carried out,and the functional component(ligustrazine),properties and amino acid composition were compared between Shanxi aged vinegar and aged vinegar powder,and evaluation of the taste of vinegar powder. The results showed that the optimal spray drying conditions were at the inlet temperature of 140 ℃,charging rate of 13 mL/min and drying aid(β-Cyclodextrin)of 3%,resulting in a powder yield of 31.67%,the content of ligustrazine 165.02 mg/kg,the required amino acids accounting for 3.8 g/100 g,the amino acid score for 11.94,and the required amino acids index(EAAI)based on the FAO/WHO standard model protein for 82.82.This paper provided a theoretical basis for the further development of Shanxi aged vinegar.