Abstract: Chinese yam has good health care efficacy and rich nutritional value. Chinese yam powder is convenient to eat, easy to store and has a broad application prospect. In this study, the optimal color protectant combination was selected with citric acid, vitamin C and EDTA-Na₂ as color protectant, the effects of different drying temperatures and times on quality of Chinese yam powder were studied with moisture and nutrient composition as index.And the crushing technique parameters were investigated with the fluxility of Chinese yam powder as measuring index. The results concluded that: the best combination of color protectant was 0.8% citric acid + 0.25% vitamin C+ 0.4% EDTA-Na₂. The best yam powder preparation technology was: cutting yam into 4 mm thick slices, and then soaking for 15 minutes in the above optimal complex color-protecting agent, and then rinsng off with clear water followed by drying in drying oven at 60 ℃ for 8 hours, cooling, crushing and then sieving with 120 mesh sieve for later use. The prepared Chinese yam powder had the best quality with normal white color, rich aroma and good flowability.