Objective To investigate the effect of various processing aids on the quality of locust honey dried by microwave-assisted foam drying technology.Methods Six processing aids, including egg white powder, soy protein isolate, maltodextrin, β-cyclodextrin, soluble starch, and sodium carboxymethyl cellulose, were selected to study their effects on foaming properties, moisture content, hygroscopicity, color, solubility, and sensory scores of honey. A regression model for honey quality control was established through response surface optimization experiments.Results The foam expansion and foam stability of egg white powder were better than those of soy protein isolate. The hygroscopicity of maltodextrin and egg white powder was better than that of other processing aids, and hygroscopicity decreased with increasing aid concentration. When maltodextrin content was 10%, egg white powder content was 6%, and sodium carboxymethyl cellulose content was 1%, the color difference of locust honey was minimized. Maltodextrin, β-cyclodextrin, and egg white powder all shortened the dissolution time of honey powder. The optimal processing conditions for microwave foam drying of locust honey were 6.1% egg white powder, 10.8% maltodextrin, and 1% sodium carboxymethyl cellulose.Conclusion Suitable processing aids and appropriate addition amounts are beneficial for the preparation of high-quality microwave foam-dried honey powder.