Study on Processing Technology of Papier-mache Pteridium Aquilinum

[Objective] The purpose was to study the processing route and operating points of papier-mache Pteridium aquilinum processing.[Method] With Pteridium aquilinum as material,the processing technology of papier-mache product of P.aquilinum was studied from the aspects such as additive selection,dosage and drying condition.The effects of soybean isolated protein,sodium alginate,carboxymethyl cellulose sodium(CMC-Na),starch,glycerin dosages on the quality of papier-mache P.aquilinum were discussed.[Result] The papier-mache P.aquilinum added 0.2% soybean isolated protein,0.2 % sodium alginate,0.3 % CMC-Na,5 % starch and 1.5 % glycerin and 1.3 % sodium chloride and dried at 60 ℃ for 70 min and then at 80 ℃ for 15 min,was easy to shape and possessed better quality.[Conclusion] The successful preparation of papier-mache P.aquilinum enriched the varieties of papier-mache vegetable and provided a new way for further processing of papier-mache P.aquilinum.