In order to improve the quality ofArctium?lappaL. powder; concentrations of maltodextrin; sugar and carboxy methylated cellulose(CMC) were chosen as testing factors; and preparation technology was optimized by orthogonal test with Z-comprehensive analysis method. TheArctium?lappaL. powder was dried by dry and wet mixing method of vacuum freezing drying and the effects of two drying methods on the qualities and microstructure of burdock powder were investigated. The results showed that maltodextrin had the significant impact; and the best preparation process of dry mixing method was maltodextrin 15%; sugar 12% and CMC 0.25%; and the wet mixing method was maltodextrin 25%; sugar 12% and CMC 0.2%. The microstructure; distribution of particle size and solubleness of burdock powder by wet mixing method were better than those by dry mixing method.