Xinjiang jujube was used as the raw material and optimized using response surface methodology in combination with superfine comminution technology to investigate the effects of pretreatment time, ethanol concentration, material-to-liquor ratio, and superfine comminution time on particle size, physical and chemical properties, and apparent properties of superfine jujube powder. The optimal preparation conditions were as follows: material-to-liquor ratio of 1:3 (g/mL), pretreatment time of 53 h, alcohol concentration of 60% (V/V), and comminution time of 4 min. The powder particle size was 28.47 μm under these conditions. After superfine comminution, the total sugar, reducing sugar, and sucrose contents decreased by 42.22%, 39.06%, and 74.78%, respectively, in superfine jujube powder. The dissolution rate of amino acids and proteins increased significantly (p<0.05). The brightness, angle of repose, slip angle, and bulk density were also increased after superfine comminution. Additionally, the wetting time was shortened by 41.99%, indicating that the wettability of the powder was improved. The water-holding capacity and swelling capacity of the superfine jujube powder decreased by 60.30% and 56.28%, respectively, suggesting that superfine comminution reduced the hydration capacity of the powder. The main structure and functional groups of the superfine jujube powder were only slightly changed according to scanning electron microscope analysis and Fourier-transform infrared spectroscopy. Compared with the traditional pulverizing process, the superfine jujube powder obtained using this method was of higher quality and free of additional materials, which is beneficial for patients who require blood glucose monitoring. We developed an efficient method with broad application prospects for preparing superfine jujube powder.