Abstract: The native starch, porous starch and GCWSM starch were used as the carrier to prepare soy sauce powder by method of vacuum-freeze-dried technology, the starch solubility, viscosity and hydrolysis rate, content of citrine adsorption of starch and the amino nitrogen content of soy sauce were used as the evaluation index, the organoleptic evaluation experiment was conducted to determine the optimal carrier to prepare soy sauce powder. The thermodynamic properties variations of soy sauce powder prepared by different treated starches during their preparation were studied by differential scanning calorimeter. Results showed that the solubility and viscosity of GCWSM starch were 46.79% and 205.8mPa·s, respectively. The hydrolysis rate and the adsorption of citrine reached 32.7% and 2.417mg/g respectively. The amino nitrogen content of powder soy sauce prepared with GCWSM starch was 0.487g/100 mL. Sensory evaluation showed that there was no significant difference among three kinds of starch, soy sauce powder produced with original starch and porous starch could be replaced by GCWSM starch. DSC result showed that GCWSM starch reduced the gelatinization characteristics in soy sauce powder.