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In order to improve the stabilized storage of wheat germ (WG) and better prepare it for further processing, a fluidization drying technology is developed to sol ve the problem of wheat germ’〖KG-*4〗s acidification and deterioration. Accord ing to t he WG character and the actual production, a multistage fluidized bed is designe d and connected to wheat flour product line. With this equipment, temperature an d airflow as major parameters are selected to test their respective influence on the wheat germ stabilization. The result shows that the optimized condition of fluidization drying is 45℃ of outlet temperature. VE loss of processed WG is 6 28％, and the decrease of NSI is 111％. No distinct change is observed in i ts fatty acid composition and relative content. After 30 days’ accelerate store , peroxide value is 72mmol/kg, and acid value is 1847mg/g. The experimen t result shows that the technology and equipment developed have satisfied the de mands of stabilized storage of wheat germ. 