Abstract: In the processing of glass-noodle, alum is applied. Since excessive intake of alum does harm to human health, a substitute and a synergist were selected to substitute alum in the processing. The proper dosages for the alum substitute and the synergist were 0.5% and 0.3%, respectively. A mixture of potato and corn starch is favorable for glass-noodle processing and the recommended ratio for them is 70% for the former and 30% for the later. When modified potato starch is applied, the percentage of corn starch can be raised, with a recommended ratio of 50% potato starch, 40% corn starch and 10% modified potato starch. During the processing of alum free glass-noodle, stirrer and colloidal millstone were used to homogenize the starch suspension, and the glass-noodle is separated under frozen conditions and is dried under high temperature or outdoors.