Abstract: This study aimed to confirm the suitable processing methods of Panax quinquefolium by-products powder,expand the applied scopes of Panax quinquefolium by-products powder in food and health products processing, and enrich the categories of Panax quinquefolium products. The by-products powder of Panax quinquefolium was treated by two physical processing modes including steam explosion and superfine grinding, then the physical and nutritional indicators were evaluated, in order to provide certain theoretical references for the production of Panax quinquefolium tablet, powder, capsule and other products. The results showed that ultrafine Panax quinquefolium powder presented superior color retention effects, smaller angle of repose and larger specific surface area compared with control Panax quinquefolium powder and steam exploded Panax quinquefolium powder, which could meet the needs of tablets and capsules processing, and was also suitable for adsorption or wrapping on food surface as functional food raw material. Besides, the great expansion power and strong oil-holding power were beneficial to the adsorbtion on intestinal lipids, and were suitable for processing into solid beverages. The steam exploded Panax quinquefolium powder showed small sliding angle, larger packing density and small moisture absorption rates, which was more conducive to tablet-making and short-term product preservation. At the same time, the steam-exploded Panax quinquefolium powder presented greatly increased contents of crude polysaccharides（4.107 times of that from control Panax quinquefolium powder）, which was more suitable for functional solid beverages processing.