Abstract: In order to optimize the spray drying technology of vinegar powder, Zhenjiang fragrance vinegar from the supermarket was used as the raw material.The effects of inlet temperature, solid concentration, maltodextrin addition amount and feed rate on the quality of vinegar powder were researched, and the optimum conditions for the spray drying technology were determined by single factor and orthogonal experiments.The results showed the conditions were as follows: inlet temperature 160 ℃, material concentration 25%, maltodextrin addition amount 30%, feed rate 400 m L·h^-1, respectively.Under the optimized conditions, the moisture content, powder yield, DPPH radical scavenging activity ( IC₅₀) , the content of organic acid and total chromatism were up to 8.39%, 66.58%, 0.773 mg·m L, 18.44%, 21.94, respectively.This research is a preliminary attempt at the development of high quality vinegar powder.