Abstract: The fiber was separated from bean dregs by enzyme method, dried, and then mixed with Chinese yam, dextrin, sucrose and carrageenan in certain proportion. The edible wrapping paper was produced by process method of conventional paper. The results showed that when ratio of Chinese yam to dextrin to sucrose to carrageenan is 2:4:1:4, the quality of the paper is the best, its stress of is 11.6×105 Pa , burst strength is 138 g/cm2, and its deliquescent speed 7.97 mg/s at 37 ℃. The softness of the edible wrapping paper is similar to that of conventional paper, but the quality on unit area, tightness and brittleness are respectively bigger than those of conventional paper. Its water absorption and solubility are superior to those of ordinary wrapping paper.

Key words: bean dregs, edible paper, physical character