Abstract: The experiment researched the processing technology of the walnut powder and formula using walnut dregs, designed orthogonal design and comprehensive test to determine the formula of flavor instant walnut powder based on the single factor experiment. The result of this study showed the optimum process conditions of preparing instant walnut powder were that homogeneous pressure and times were 40MPa and 3, the wind temperature of Inlet and out were 190℃ and 85℃. The formula and its adding amount of taste, salty and sweet instant walnut powder were sucrose fatty acid ester (Emulsifier) , beta cyclodextrin (stabilizer) , sodium phosphate polymer (surfactant) addition amount of 3%, 0.9% and 0.2%, salt and five-spice powder were 1.0%, 1.0%, sugar, low fat milk powder and planting the fat end were 5.0%, 6.0% and 4.0%. The adding amount of emulsifier, stabilizer and surfactant were 2%, 1.4% and 0.1% preparing compound instant walnut powder based on the ratio of walnut∶corn∶soybean was 44∶38∶18. The test researched formula and it's optimization of relish instant walnut powder combining process technology firstly based on sensory evaluation, provided technological support for developing of relish instant walnut powder.