The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials. Investigated the powder yield, moisture content, protein content, bulk density, fluidity, solubility, color difference value, microstructure, simulated digestion of protein in vitro and thermal stability. The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying, but the time was longer, the moisture content and bulk density were higher than spray drying, and the rest angle was lower than spray drying. It shows that vacuum freeze-drying of compound powder was not easy to store and had poor solubility, but had good fluidity. The compound powder obtained by spray drying is brighter in color. There was no significant difference in the thermal stability of the two powders, but on the whole, the value of protein nutrition was higher. The surface microstructure of the two kinds of composite powders was observed. The results showed that the spray drying composite powder was spherical, which was beneficial to the contact between particles and water. The vacuum freeze-drying composite powder is irregular in shape, and there is adhesive between particles, which is not conducive to the contact between particles and water.