The purpose of this work was to optimize the formulation process of dried taro rounds based on microwave drying. The sensory evaluation, texture characteristics, cooking time, the rehydration ratio and total drying time were used as indexes, and the comprehensive score method of membership degree was used for statistical analysis. The optimal formula of dried taro round was obtained by single factor test and orthogonal test. The results showed that the optimal formula of dried taro round was that the addition amount of cassava starch was 80%, the addition amount of modified starch was 8%, the addition amount of sugar was 16%, and the addition amount of water was 10%(taro puree 100% as the benchmark, all percentages refer to mass fraction). The experimental results showed that dried taro rounds with good quality and the highest comprehensive score of membership degree can be obtained by this formula. At the same time, adaptability to microwave drying the taro rounds obtained from this formula and taro rounds purchased from the market were compared. The results showed that the comprehensive score of membership degree of the product obtained by this formula was the highest. The study on the formula of taro rounds based on microwave drying provides a technical reference for the industrial production of taro rounds and the development of dried taro round products. Materials and Methods MaterialsBetelnut taro was purchased from central market in Hezhou Guangxi; Cassava starch was purchased from Shanghai Fengwei Industrial Co., Ltd.; Modified starch was purchased from Zhejiang Bodanheng Food Co., Ltd.; Sugar was purchased from Taixing Supermarket in Hezhou, Guangxi;Taro round A was purchased from Fujian Zihuo Food Co., Ltd. (brand: Zhanyi); Taro round B was purchased from Guangdong Zhonghui Food Co., Ltd. (brand: Wei Xiaoyuan); Taro round C was purchased from Longhai Mark Kaduo Food Co., Ltd. (brand: Wei Xiaoyuan) Brand: Miss Baking);