Abstract: To preparing dried maca (Lepidium meyenii Walp.), conventional drying were taken into the experiments, such as atmospheric drying, vacuum drying and hot-air drying. Drying properties and drying kinetic models of maca was studied. Three methods applied for maca drying were evaluated?according to total color value. For the optimization of maca vacuum drying, response surface method (RSM) was performed to achieve the best drying conditions as 43kPa for pressure and 75℃ for temperature. After the optimum RSM operating and verifying, maca was dried into the product with total color value of 7.4, which was well matched other domestic standards for similar products. Therefore, it provide a reference to the producers for the dry-making of maca roots.