Abstract: The fresh fruits of Phyllanthus emblica were used as raw material to prepare P. emblica fruit powder by vacuum freeze-drying. The preparation technique of P. emblica fruit powder was optimized by single factor and orthogonal tests. The results showed that the optimal preparation conditions were as followed: blanching time 30 s, β-cyclo dextrin addition 8 g/200 g, xylitol addition 5 g/200 g, screening pore size 80 mesh. Under the optimal conditions, the moisture content of P. emblica fruit powder prepared was low（4.99%±0.02%）, in line with industry standards. The contents of polyphenol, total sugar and vitamin C in the end product were 196.39 mg/g, 1.036 mg/g and 450.86 mg/100 g, respectively, and the sensory score was 84.90 points. The product had fine powder, orange yellow, good reconstituability but with slight precipitation, palatable sour and sweet taste, obvious sweet after taste, and slight typical P. emblica aroma.