Abstract: Walnut contains 50%～70% oils and fats, in which over 90% are unsaturated fatty acids, accordingly reducing cholesterol, avoiding arteriosclerosis, enriching the blood, making beauty and resisting decrepitude of walnut are considered by herbalist doctors. A plenty of unsaturated fatty acids in walnut meat, however, are oxidative easily, which limits the shelf life of walnut meat. The processing technology of spray-dried microencapsulated walnut powder was studied. Glutin, soybean protein isolation and dextrine were used to encapsulate oils and fats. Ultimately the delicious products containing 35.3% fatty acids were obtained which reached the encapsulation rate of 85.7% and can be kept for 12 months.