The invention relates to a production technology of sweet potato vermicelli, which comprises the processes of starchy sauce preparation, dough preparation, vermicelli preparation, cooling and
drying, wherein the processes of starchy sauce preparation and dough preparation comprise the following steps: 1) starchy sauce preparation: pouring a fixed quantity of
starch into a starchy sauce
jar, adding 35-45 DEG C
warm water of which the weight is 1.5-2 times the weight of the
starch, and stirring uniformly; and adding 94-97 DEG C hot water of which the weigh is 4.5-5.5 times the weight of the
starch in weight, stirring uniformly into a paste, and cooling to 68-70 DEG C; and 2) dough preparation: based on 100kg of starch with over 99% of
fineness, adding 20-24kg of prepared starchy sauce paste and 52-55kg of 35-45 DEG C
warm water, and stirring for 10-12 minutes while ensuring that the temperature in dough preparation is 40-45 DEG C; and pouring the prepared dough into a vacuum
machine, and performing vacuumizing treatment through a vacuumizing
machine to finish the dough preparation process. In the production technology of sweet potato vermicelli provided by the invention, no additive is added in the starchy sauce preparation process, the color and
internal quality of the vermicelli are guaranteed, and the
mouthfeel and
toughness of the vermicelli are increased by the vacuumizing treatment.