The physical properties and nutritional contents of jujube powder made by explosion puffing drying,vacuum drying and hot air drying were measured and analyzed for investigating the effects of ultrafine grinding on quality of jujube powder. The results showed that: after ultrafine grinding colors of jujube powder was lighter reddish yellow,with the values of L,a and b increase. The solubility of jujube powder was increased,while the hygroscopicity and rehydration were decreased. In the aspect of nutritional contents,reducing sugar,soluble solids,total flavonoids and cyclic adenosine monophosphate contents were increased,while vitamin C content of jujube powder was decreased after ultrafine grinding. In summary,the physical properties of jujube powder made by these three kinds of drying methods were improved by ultrafine grinding to some extent. The dissolution of the nutritional contents increased significantly,which indicated that ultrafine grinding technology has a broad application prospect in jujube powder processing industry.