Abstract:Produced the starch vermicelli with the mixed dough， mixed natural mung bean starch， which has a high level of amylose， with sweet potato starch， and then adjusted the transfer dough process， lasting time of aging under low temperature according to access index. The best process conditions obtained from multi-index evaluation， including broken bars，transmittance， shear force， tensile force and sensory evaluation， which were calculated by a weighted radio， by single factor test orthogonal test. Results： the cooking and sensory quality of the starch vermicelli would be best with the amount of 40 % mung bean starch， 6 % thickening and 40 % water content ， meanwhile under a refrigerated and frozen state for 4 hours and 8 hours separately. Com－ pared with the traditional starch noodle， only produced by sweet potato， the later one was more smooth and brighter， harder to stick tooth and break； no-pollution and more energy-saving.