【摘要】 近年来，随着人们对食品安全的日益关注，作为与食品直接接触的包装材料，其安全性也备受瞩目。研制了一种以马铃薯(质量比>60%)为主要原料生产的食品包装纸，通过对马铃薯淀粉进行物理改性，添加可食用纤维以及抗菌、防腐功能的食品添加剂等材料，经过配方筛选和工艺优化，增加其稳定性和成膜性，制备出新型马铃薯食品包装纸。结果表明：新型马铃薯食品包装纸克服了淀粉基类包装纸容易变脆，柔韧性不够的特点，且使用过程无有害物质迁移，使用后环保易降解，适合于即食食品的外包装。更多还原

【Abstract】 Recent years, people pay more and more attention to food safety, the safety of packaging materials which directly contact with food has also attracted much attention. In this study, a novel food packaging paper made of potato was developed. Use potatoes as the main raw material(mass ratio>60%) to screen the formula and production process parameters. By physically modifying potato starch, adding some edible fiber, antibacterial and antiseptic food additives, its stability and film-forming properties are increased. The results show that: potato paper overcomes the characteristics of easy brittleness and insufficient flexibility of paper, and is suitable for the outer packaging of ready-to-eat food, and there is no migration of harmful substances during use, and it is environmentally friendly and easy to degrade after use.更多还原