Production technology of sauce flavor powder

The invention discloses a production technology of sauce flavor powder. The technology which allows a raw material sauce to undergo step enzymatic hydrolysis comprises the following steps: 1, adding cellulase for improving the decomposition of celluloses and hemicelluloses; and 2, adding a protease for hydrolyzing macromolecular proteins in the sauce to form micro-molecular peptides or amino acids. The obtained zymolytic sauce has the advantages of obviously improved spray drying condition, reduction of the appearance of wall hanging, powder obstruction and scorched particles, and continuous large-batch production.