Abstract: In order to expand the application of medicinal and edible plant resources of Lilium brownii and develop high-quality Lilium brownii powder, the effect of several different color protection and drying process combinations on the quality of Lilium brownii powder was studied. The effects of color protection processes(steam blanching and hot water blanching) and drying processes(atmospheric hot wind drying and vacuum microwave drying) on the sensory quality, chemical quality and antioxidant capacity of fresh Lilium brownii were investigated. The results showed that compared with the traditional process(hot water blanching combined with hot wind drying), the combination of steam blanching and vacuum microwave drying increased the contents of total polysaccharides, flavonoids and polyphenols by 24%, 19% and 37%, respectively. And the antioxidant capacity of Lilium brownii powder prepared by vacuum microwave drying was stronger than that by hot wind drying. The antioxidant capacity of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying was the strongest. The IC₅₀ of total reduction capacity and DPPH·and ·OH removal capacity(17.24, 12.00 and 10.21 mg/mL) were significantly lower than traditional process(42.38, 18.77 and 16.56 mg/mL). The comprehensive quality of Lilium brownii powder prepared by steam blanching combined with vacuum microwave drying process was obviously better than other process combinations, so it could be used as one of the process options for high-quality Lilium brownii powder.