With concentrated juice of mulberry as raw material, the influence of type and dosage of dry aid, the inlet air temperature, inlet flow rate, and rotating speed on spray drying was studied. The spray drying processing conditions of mulberry powder were optimized by the L9(34) orthogonal test on the basis of single factor experiment. The results showed that optimum technical parameters to produce mulberry powder were: β-cyclodextrin as dry aids with dosage of 30%, inlet air temperature of180 ℃, rotating speed of 18 000 r/min and inlet flow rate of 30 m L/min. The mulberry powder under this optimum process conditions had a loose structure and bright color, fruity flavor was rich, the anthocyanin content for 54.67 mg/g, moisture content for5.6% and sensory scores for 83.
