In order to obtain the black garlic powder with high nutritional retain and good solubility, the fresh garlic was fermented using solid state subsection temperature-changing fermentation to get black garlic. The black garlic was preprocessed by the means of enzymolysis. Then, enzymatic hydrolysate was dried to powder through spray drying. Based on the single factor test, the inlet air temperature, feed concentration and inlet air flow were selected as independent variables, and the powder rate was optimized by Box-Behnken test.In addi-tion, the quality attribute of black garlic powder which obtained under the optimized drying condition had also been examined. The results showed that the soluble solids yield of black garlic enzymatic hydrolysate was in a high level of 82.5%. The flour yield was highest and reached 42.07%, when the enzymatic hydrolysate con-centration was adjusted to 18%, the maltodextrin addition was 55%of feed concentration, inlet air tempera-ture was 174℃and inlet air flow was 0.45 m3/min. Under these conditions, the moisture content of black garlic powder was less than 5%, which met the standard of solid beverage. Such the combination of enzymatic hydrol-ysis and spray drying process could be used for the processing of black garlic powder.%为获得营养价值高、溶解性能好的黑蒜粉，以新鲜大蒜为原料，采用固态分段变温发酵方式制备黑蒜，并对黑蒜进行酶解处理，使用喷雾干燥的方法对黑蒜酶解液进行制粉。在单因素试验的基础上，选择进风温度、料液浓度和进风流量为自变量，以出粉率为响应值，运用Box-Behnken试验对其喷雾干燥条件进行优化，且对黑蒜粉的品质进行研究。结果表明：用果胶酶和纤维素酶对黑蒜酶解后，其可溶性固形物得率达82.5%，且当酶解液浓度调至18%，麦芽糊精添加量为料液浓度的55%，进风温度174℃、进风流量0.45 m3/min时，黑蒜粉得率为42.07%，含水率小于5%，符合固体饮料标准。由此说明，复合酶解与喷雾干燥相结合的工艺能有效应用于黑蒜粉加工。
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