The invention discloses a preparation method of enzyme powder. The enzyme powder is prepared from the following components in percentage by mass: 2 percent of mango, 2 percent of pineapple, 2 percent of bean sprout, 2 percent of grapefruit, 2 percent of lettuce, 2 percent of spinach, 2 percent of herba schizonepetae, 2 percent of grape, 2 percent of sea buckthorn, 2 percent of purple sweet potato, 0.5 percent of polished round-grained rice, 0.5 percent of roasted goat bone powder, 0.5 percent of pomegranate seed powder, 0.5 percent of reed rhizome powder, 0.5 percent of sea buckthorn powder, 0.5 percent of corn starch, 0.5 percent of seaweed powder, 0.5 percent of mulberry dry powder, 0.5 percent of prepared licorice powder, 0.5 percent of eggplant powder, 0.2 percent of lily extract, 0.2 percent of gynostemma extract, 0.2 percent of sesame leaf extract, 0.2 percent of codonopsis pilosula extract, 0.2 percent of dahurian angelica root extract, 0.2 percent of American ginseng extract, 0.2 percent of luffa extract, 0.2 percent of mint leaf extract, 5 percent of brown sugar, 0.1 percent of probiotic colony, 0.2 percent of sodium chloride, 0.1 percent of se-enriched yeast and the balance of purified water. The enzyme powder prepared by the preparation method disclosed by the invention is wide in application range, and can be almost used for all plain foods and health-care foods and beverages with specified functions, including wines, medicines, cosmetics, lotion supplies and other various daily chemical products.