Qingtuan is a traditional glutinous rice product with problems of high viscosity and easy collapse. The effects of adding four kinds of starch materials including pueraria,sweet potato,wheat and rice on the sensory index and texture characteristics of Qingtuan were investigated. The Pearson method was used to analyze the correlation between starch raw materials,texture indicators and the sensory sense of Qingtuan. Then the second rotation orthogonal combination method was used to obtain the best formula of Qingtuan. The results showed that effect of texture characteristics on the sensory score of Qingtuan was in the order of adhesiveness>hardness>springiness>chewiness. The four kinds of starch materials were significantly and positively correlated with the hardness index(P<0.01).The ratio of amylose/total starch and amylose/amylopectin could be used as a preferred index for evaluating Qingtuan hardness (r=0.503,P<0.05) and adhesiveness (r=-0.468,P<0.05). The best formula of Qingtuan with the highest sensory score was 17.1% pueraria flour,5.0% sweet potato flour,10.0% wheat flour,and 30.0% rice flour. Adding amyloserich raw materials based on glutinous rice flour improved the sensory quality of Qingtuan. It will provide further reference for developing Qingtuan.