目的 研究了以淀粉和酱油渣为主要原料的可食膜制备工艺与性能。方法 以膜拉伸强度为指标，在单因素实验基础上利用响应面法分析最佳配方和制备工艺，并通过红外光谱和扫描电镜对复合膜相关结构进行表征。结果 在干燥温度 76 ℃、玉米淀粉质量分数 6.5%、酱油渣质量分数 1.5%、甘油质量分数 27.0%时，制得的可食膜厚度为 0.145 mm，拉伸性能最佳，强度为 14.26 MPa，断裂伸长率为 7.82%。结论 添加适量酱油渣可以使淀粉膜的结构更加稳定，抗拉强度增大，并且可以溶解在水中，可以进一步应用于可食内包装袋。

The work aims to study the preparation technology and performance of edible films with starch and soy sauce residue as the main raw materials. On the basis of single factor experiments, with the tensile strength of the film as the indicator, the response surface method was used to analyze the optimal formula and preparation technology. The relevant structure of the compound films was characterized by infrared spectroscopy and scanning electron microscopy (SEM). When the drying temperature was 76 ℃, mass fractions of corn starch, soy sauce residue and glycerin were respectively 6.5%, 1.5% and 27.0%, the thickness of the prepared edible film was 0.145 mm, the tensile strength (14.26 MPa) was the best and the elongation at break was 7.82%. An appropriate amount of soy sauce residue added can make the starch film structure more stable and increase the tensile strength. The film can be dissolved in water and further applied in the edible inner packaging bag.