Abstract: In view of the high cost of crystal vermicelli made of 100% potato starch,the rheological properties of three different starches,potato starch,fresh cassava starch and wheat starch,which are the processing raw materials of crystal vermicelli in the current market,were measured by using a new rheological testing instrument Mixolab. According to their different rheological properties,different ingredients were obtained by using gluten,compound thickener and other auxiliary materials. The product formula was optimized,and the formula of low-cost vermicelli powder was determined as potato starch:Cassava starch:wheat starch:gluten:composite thickener as 0.699:0.1:0.15:0.04:0.011,water absorption rate as 58%. Compared with the vermicelli made of 100% potato starch,the produced vermicelli have lower retrogradation,higher gelatinization temperature,better stability,higher protein content,similar color,better flexibility and 8% reduction in production cost. The results of this article provides theoretical basis for the industrialization of low-cost crystal vermicelli.