Abstract: To optimize the processing parameters in vacuum freeze-drying of jackfruit powder,based on the single factor text,the response surface methodology was used to design the experiment. The effects of drying temperature,maltodextrin,liquid ratio on the interaction of moisture content,solubility and color were investigated in this study. The results showed that the technological parameters of the optimized vacuum freeze-dried jackfruit powder were the drying temperature of 56℃,the amount of maltodextrin of 9% and the liquid ratio of 1:2 g/mL. Under the optimal conditions,jackfruit powder showed moisture content,solubility,color with 2.29%,88.10%,5.86,respectively. The optimization technology would provide a theoretical basis for the further development of jackfruit powder.