Abstract: In order to reduce transportation cost of semi-solid bone extract flavor spices, and extend its storage time, the bone extract hydrolysate liquid (BEHL) was taken as raw material, based on single factor experiments, response surface method was adopted to analyze spray drying process for BEHL.Wind speed, feeding rate, temperature of inlet air as factors, L value, a value, b value and flavor, color of BEHL as an optimization index.The fitting results indicated that there was a significant (p<0.05) relationship between wind speed, feed rate, temperature of inlet air and b value or flavor of BEHL.The results of confirm test suggested that the models had a certain reliability.Based on the fitting models, target optimization of BEHL was performed, the results showed that the optimized process for BEHL was wind speed 86.63m/s, feed rate 60mL/min, temperature of inlet air 118.93℃.Under this process, the dried powder of BEHL contained most flavor of BEHL, its color had less damage.