Abstract:The edible film was prepared with Pueraria lobata starch as the main material. The effects of carboxymethyl cellulose（CMC）dosage，glycerin dosage，drying temperature and drying time on the physical properties of edible film of Pueraria lobata starch such as tensile strength，elongation at break，water seepage time and thickness were studied. The principal component analysis （PCA）and membership function evaluation method were used to comprehensively evaluate the film properties and the mathematical model of three physical properties indicators score was Y=0.466P1＋0.229P2＋0.305P3.The optimum process conditions were the additive amount of CMC was 0.06 g/g starch，the additive amount of glycerin was 0.6 mL/g starch，the drying temperature was 60 ℃，and the drying time was 5 h，by orthogonal experiment. Under these conditions，the edible film was colorless and transparent，flexible，uniform and smooth，and had no odor.The comprehensive physical properties score was 0.915，and the sensory score was 96.78.According to the microscopic observation，the edible film had a dense and uniform network structure with a small number of particles and pores.The application effect of fresh preservation showed that edible film vacuum packaging could slow down the evaporation of dairy cake，maintain texture and flavor，slow down the loss of rose pigment and prolong the shelf life.