Abstract: Taro powder,yolk and butter were used as the main raw materials to produce dragon taro grain biscuits in this experiment. Based on single-factor experiments,the effects of four factors(the addition of taro powder,butter,ratio of sugar and xylitol,yolk)on the properties including texture,color-comparison and sensory analysis were investigated by response surface methodology.The physical indicators,chemical indicators and nutrient indicators of dragon taro grain biscuits were analyzed. he results showed the influence order was follows:Taro powder addition butter addition>yolk addition>ratio of sugar and xylitol,the optimum parameters of the experiment were taro powder addition 300.54 g,butter addition 30.06 g,ratio of sugar and xylitol 1:1.02(20.20 g),yolk addition 30.07 g,which sensory properties was highest. Under the optimum conditions,the sensory score could reach 90.40,and the error was 0.25% with the theoretical value,the model fitted well. The product obtained by this formula met the requirements of physical and chemical indicators and nutrients.