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Plateau vegetables as Gansu advantage industry has developed rapidly recently. It was important role that turn plateau vegetables into vegetable paper and vegetable powder. Chinese cabbage, cabbage, celery are main raw materials in this research. We studied that tackifier, drying ways, condition of the vegetable paper processing desiccants, and spray drying of the vegetable powder, geting some results as below:The color fixative conditions of celery vegetable paper were: sodium erythorbate 0.7%, MgCl20.03%, ZnCl20.0022%. Celery paper under such conditions showed bright colors.The optimal tackifier conditions of Chinese cabbage paper were: sodium carboxy methy- lcellulose 0.4%, sodium alginate 0.8%, agar 0.8%. Cabbage paper’s tackifier conditions were: sodium carboxymethylcellulose 0.4%, sodium alginate 0.7%, agar 0.8%. Celery paper’s tackifier conditions were: sodium carboxymethylcellulose 0.4%, sodium alginate 0.7%, agar 0.8%. We choosed glass plate as holdfast. Drying conditions of Chinese cabbage paper and cabbage paper were: temperature 80℃, baking 2.5h under hot air drying, then microwave drying（medium baking temperature） at 1.5min. Drying conditions of Celery paper were: temperature 70℃,baking 3h under hot air drying, then microwave drying （medium baking temperature） at 2.5min. Vegetable paper produced under such conditions showed quick drying and good quality.The optimal drying matter of Chinese cabbage paper , cabbage paper and celery paper were 91.09%, 92.04%, 90.61%. The ash were 7.56%, 8.70%, 9.95% respectively. The protein were 0.88%, 1.137%, 0.80%. The dietary fiber were 0.82/10g, 0.68/10g, 0.87/10g.β-CD of the celery powder was 5% and optimal parameters for spray-drying were: feed rate 45ml/min, inlet air temperature 145℃, outlet air temperature of 65℃.β-CD of the Chinese cabbage and cabbage powder were 10%.Their spray-drying condition were: feed rate 45ml/min, inlet air temperature 155℃, outlet air temperature of 75℃. Vegetable powder produced under such conditions showed good quality and high yield.The average water content of celery powder was 4.76%, dietary fiber 0.51/10g, VC 11.18mg/100g, Fe 72.08mg/100g. The average water content of Chinese cabbage powder was 4.4%, dietary fiber 0.67/10g, VC 68.72mg/100g, K 72.08mg/100g. The average water content of cabbage powder was 4.14%, dietary fiber 0.42/10g, VC 67.58mg/100g, K72.94mg/100g. The total bacteria, coliform, pathogens about three kinds of vegetable powder accord with GB/T4789.3-2003.
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