Abstract:The optimization of process parameters of taro millet noodles was determined by the orthogonal experiment and variance analysis.The results showed that the amount of taro flour and millet flour had a great impact on noodle quality.When the adding amount was 5%，the gelatinization properties of mixed powder was better，and peak viscosity was 112.22 RVU，valley viscosity value was 82.06 RVU，hardness was 120 g-135 g.Sensory quality of taro millet noodles was good and the cooking loss rate of noodles was controlled below 4%.The orthogonal experiment and variance analysis showed that when the proportion of taro flour as well as millet flour was 5%proportion，and the addition mount of water was 39%，and mixing time of 12 min，sensory properties and cooking quality of noodles showed good state.