Abstract: Taro starch was packed by viscous material such as mucopolysaccharide protein and pectin, resulting in the difficulty of starch hydrolysis in taro slurry. With the aim to solve the difficulty, this study developed a pretreatment method by stepwise enzymatic hydrolysis with compound cellulase-pectinase followed by neutral protease to improve enzymatic hydrolysis rate of taro starch with thermo- stable α- amylase. The optimal conditions for taro starch pretreatment process were determined by single factor and orthogonal experiment as follows:compound cellulose-pectinase 0.2%, the ratio of enzyme 1∶1, pH5.8, and enzymolysis time 40min, neutral proteinase 0.8%, pH7.3, temperature 48℃ for a hydrolysis duration of 7.0h. In this condition, the juice yield and protein hydrolysis rate reached 74.67% and 40.46% respectively. The enzymatic hydrolysis rate of starch in the taro slurry preprocessed by the above method was 87.39%. And the rate of hydrolysis was33.07% higher than that of taro slurry not pretreated.