Abstract: To enrich the variety of sesame food, the process of granulated sesame was researched.An edible adhesive which was suitable to adhere sesame was selected from common edible adhesives through comprehensively considering rates of final product and uniformity, stability, then effects of technological parameters on granulated sesame were studied by single-factor test, finally these process parameters were optimized by orthogonal experiment. Results showed that starch was the proper adhesive for producing granulated sesame, the starch mass concentration, the addition of starch solution and the holding time could influence the formation and properties of granulated sesame.According to the technique for order preference by similarity to ideal solution, the optimal process of granulated sesame was established as follows: starch mass concentration of 6%, addition of starch solution of 26% and holding time of 15 min. Under these conditions, the rate of final product, uniformity rate and stability were 93.49%, 91.34%, 87.94%, respectively, which created material base for the follow-up application of granulated sesame.