Abstract: Optimized the enzymolysis conditions as the viscosity index, then investigated the spray drying technological parameters, and detected the change of main composition content.The optimal enzymatic hydrolysis conditions were jujube paste mass ratio of 0.20, hydrolysis temperature of 43℃, hydrolysis time of 4h, enzyme amount of 0.27mL/g.The spray drying technological parameters were mass ratio of 0.20, the amount of maltodextrin is equal to the amount of dried date in jujube paste, the feed liquid import temperature of 120℃, the peristaltic pump feeding quantity of 600mL/h.With the treatment of enzymolysis, homogenization and spray drying, the content of total flavonoids gradually decreased, the content of total polyphenol increased after enzyme hydrolysis and reduced after spray drying, the content of total sugar gradually increased.7 polyphenols were determined by HPLC, which is protocatechuic acid, catechin, coffee acid, epicatechin, rutin, cinnamic acid and quercetin.The content of coffee acid increased and then reduced after enzyme hydrolysis.The content of quercetin increased at first and reduced after spray dried, the content of the other 5 polyphenols decreased with the treatment of enzymolysis, homogenization and spray drying.By this optimized processing technology we can get the date powder product with 50%date powder, what's more, it is yellowish and with good flavour.