57 results about "Starch paste" patented technology

The invention discloses a high-flame-retardant plate and a production process thereof, and relates to the technical field of flame-retardant materials. The high-flame-retardant plate is prepared from the following raw materials in parts by weight: 90 to 110 parts of magnesium oxide, 15 to 20 parts of magnesium chloride, 30 to 35 parts of magnesium sulfate, 1.5 to 3 parts of modified polyvinyl alcohol, 1 to 2 parts of starch, 0.3 to 0.8 part of modified borax, 0.2 to 0.5 part of silane coupling agent KH-550, 1 to 2 parts of absolute ethyl alcohol, 2.5 to 3.5 parts of nano zinc borate, 2 to 4 parts of chlorinated paraffin-70, 0.5 to 1 part of nano titanium dioxide, 5 to 10 parts of basalt fiber and 0.2 to 0.5 part of calcium stearate. And 90 to 110 parts of deionized water. The raw materials of the high-flame-retardant plate are subjected to condensation cross-linking and nanometer enhancement of the modified polyvinyl alcohol and esterification and chelation treatment of the modified borax, so that the flame-retardant compatibility is improved. In production, pre-dispersion of the silane coupling agent and synergistic mixing of the starch paste are matched with precise viscosity regulation and control and stepped sanding, so that uniformity of the slurry is ensured. And hot pressing parameters are optimized, so that the plate is high in density and excellent in flame retardance and surface precision.

The invention provides a cheese rice cake and a preparation method thereof. The preparation method comprises the following steps: pasteurizing raw milk, carrying out acid and heat synergistic curding, discharging whey, carrying out microwave stretching, wrapping with hydrophilic colloid paste, and frying at high temperature to obtain the cheese rice cake. According to the preparation method disclosed by the invention, a traditional cheese processing technology is optimized, the acid-coagulated wiredrawing cheese is prepared through an acid coagulation-microwave composite treatment technology, and the addition amount of acetic acid in the curding process is controlled by optimizing cheese curding temperature parameters on the premise of ensuring the curding effect, so that the loss of nutritional ingredients of milk in the curding process is reduced, and the quality of the cheese is improved. Meanwhile, the mouth feel and the thermal forming property of the acid coagulated cheese are improved; then, the surface of the prepared acid-coagulated wiredrawing cheese is wrapped with a layer of starch paste added with hydrophilic colloid, a hydrophilic colloid film is introduced into the fried cheese wrapping surface, the hydrophilic colloid film is used for effectively preventing grease from permeating in the frying process and preventing water in the cheese from being lost at high temperature, and the cheese rice cake which is low in fat, high in calcium, high in protein and rich in nutritional ingredients is prepared.

The present application relates to yogurt performance prediction, in particular to a starch swelling volume detection method and application in predicting yogurt stability. The starch swelling volume detection method comprises: subjecting starch paste obtained by gelatinization reaction of the to-be-detected starch in a solvent system to cold storage and standing, and then observing the volume of starch precipitation; the solvent system is selected from one or more of a water system, an emulsion system and a plant-based system. The method of the present application has wide application range, and can objectively and accurately evaluate the gelatinization degree of starch, directly observe the swelling degree of starch, and thus indirectly evaluate the stability system of yogurt.

The application provides a preparation method of corn starch gel and relates to the technical field of food processing.The preparation method of the waxy corn starch gel comprises the following steps: mixing amylose paste and waxy corn starch paste, and obtaining the gel after injection molding and standing; the mass ratio of the amylose in the amylose paste to the waxy corn starch in the waxy corn starch paste is 0-1:2-3.The three-dimensional network structure of the waxy corn starch gel is more uniform and the pore size is smaller after adding the amylose in the waxy corn starch, the amylose is closely covered on the waxy corn starch gel matrix, a more stable network structure is formed, and the gelatinization characteristics of the waxy corn starch are improved.

The invention discloses a method for improving 3D printing characteristics of starch gel through rapeseed protein high internal phase emulsion, and belongs to the technical field of food 3D printing. According to the method, modified rapeseed protein-quercetin compound stable high-internal-phase emulsion and starch gel are used as raw materials, the high-internal-phase emulsion is mixed with starch paste according to different proportions, and 3D printing is carried out. By adding the modified rapeseed protein-quercetin compound high internal phase emulsion, the viscosity of starch paste can be effectively reduced, the printing precision is improved, the phenomena such as chapping caused by moisture evaporation of gel are relieved, and the 3D printing characteristics of the starch gel are improved. According to the novel technology disclosed by the invention, room-temperature extrusion of the starch gel can be realized, the surface of a product is prevented from being cracked and hard, slow release of active ingredients can be realized, and the swallowing difficulty of the product is reduced. The method is easy to operate, the quality of printed products is good, and meanwhile application of the rapeseed protein and the starch gel thereof in the field of food 3D printing can be expanded.

The invention discloses fresh wet powder capable of keeping stable moisture and a preparation method of the fresh wet powder. The preparation method of the fresh wet powder comprises the following steps: (1) uniformly stirring starch, and adding boiled water for pre-gelatinization to obtain pre-gelatinized starch paste; (2) adding the pre-gelatinized starch paste and the hydrophilic colloid into a container, and uniformly stirring to obtain dough; (3) pressing the dough into dough strips, continuously calendering for 3-6 times, cutting into strips, forming, cooking into vermicelli, and cooling; and (4) soaking the cooled vermicelli in clear water, fishing out, draining, uniformly smearing with edible oil, and packaging to obtain the fresh wet vermicelli. Different hydrophilic colloids are added into the raw materials of the fresh wet powder to be compounded into a non-starch polysaccharide gel system, so that gelatinization of starch is promoted, and the proportion of strongly bound water in the fresh wet powder is increased. In addition, a compound process of rolling and oil coating is adopted, so that the internal structure of the fresh wet noodles is enhanced, the hardness of the fresh wet noodles is enhanced, and the moisture loss of the fresh wet noodles in the storage process is reduced.

This invention discloses a starch-quercetin complex enzymatic hydrolysate, its preparation method, and its application, relating to the field of starch preparation technology. The preparation method of the starch-quercetin complex enzymatic hydrolysate includes the following steps: mixing starch and water, heating and gelatinizing to obtain a starch paste; mixing the starch paste and quercetin, stirring to obtain a starch-quercetin complex gel; and mixing the starch-quercetin complex gel and pullulanase under pullulanase enzymatic hydrolysis temperature and pH conditions to perform enzymatic debranching reaction, obtaining the starch-quercetin complex enzymatic hydrolysate. By mixing starch and quercetin to form a complex before enzymatic debranching treatment, the local inhibitory effect of quercetin on the starch debranching process is utilized, achieving directional regulation of starch chain length distribution, selectively enriching the long branches in DP25-76, ultimately reducing the content of rapidly digestible starch and increasing the content of slowly digestible starch and resistant starch, thus altering the digestibility of starch.

The application provides application of a modified oxidized polyethylene wax dispersion liquid in starch aging prevention, is used for cooking of raw starch, can significantly reduce the 325 mesh residue of starch paste, improves the cleanliness of the paper machine sizing system, reduces the generation of coating marks and other paper diseases; meanwhile, the viscosity stability of the starch paste is obviously improved, and the aging performance is improved. The starch paste can be used in the papermaking industry, and the tapioca starch can be replaced in a large proportion, and the application direction is widened.

The invention provides a method for detecting amylase in oyster sauce, which is based on configuration and culture of a buffer solution, a blank control sample and a to-be-detected sample, and finally by observing starch paste states of the to-be-detected sample and the control sample, whether the starch paste state of the to-be-detected sample is thinned is observed, and then whether the to-be-detected sample contains amylase is judged. The method can intuitively and efficiently detect whether the raw material contains amylase, and avoids the technical problems that the color of the oyster sauce finished product interferes with the detection result, the degradation effect of microorganisms on starch causes'false positive 'and the acid degradation effect of acidic raw materials on starch causes'false positive' in the prior art. The oyster sauce finished product is fully prevented from being thinned in the shelf life, and the product quality is ensured.

The invention provides a preparation method of RS3 type resistant starch, which comprises the following steps: (1) mixing starch, compound enzyme and deionized water to prepare a starch aqueous solution; sequentially carrying out autoclaving treatment and cooling to obtain starch paste; the compound enzyme comprises a combination of at least two of alpha-amylase, beta-amylase or glucamylase; (2) mixing the starch paste, deionized water, pullulanase and isoamylase, and debranching under the condition that the pH value is 4-6; and (3) after crystallization, carrying out solid-liquid separation, and collecting solids to obtain the RS3 type resistant starch. The RS3 type resistant starch is prepared through a hot-pressing method and an enzymolysis method, and gelatinization and liquefaction reactions are carried out at the same time, so that the reaction efficiency is remarkably improved, and the reaction steps are simplified; the pullulanase and the isoamylase have a synergistic effect, and the alpha-amylase, the beta-amylase and the glucamylase have a synergistic effect, so that the formation of the resistant starch is synergistically promoted.

The utility model belongs to the technical field of vermicelli processing, and particularly relates to a constant-temperature cooling pan for vermicelli, which comprises an outer tank, an inner tank is arranged in the outer tank, a plurality of inclined holes are formed in the circumferential surface of the outer tank, an inclined pipe is fixed in each inclined hole, one end of each inclined pipe is fixedly connected with an annular pipe in a matched mode, a fixing frame is installed on the outer side wall of the outer tank, a barrel is installed on the fixing frame, a water outlet end opening of the barrel is connected to the annular pipe, and a water outlet end opening of the barrel is connected to the annular pipe. A first motor is mounted at the end, away from the outer tank, of the barrel, and the output end of the first motor is connected with a rotating rod; when starch paste in the pot body is cooled, a large temperature difference is formed between the cooling water and raw materials through a cooling mode of adding ice into the cooling water, the cooling effect is improved, and the cooling water in the pot body can flow quickly during cooling, so that the starch paste can be better cooled, and the cooling effect is better.

This invention relates to a method for preparing a nano-starch-based glutinous rice ball conditioner. First, starch is sequentially debranched using pullulanase and then fractionated by alcohol precipitation to obtain debranched and fractionated starch components with different chain length distributions. These debranched and fractionated starch components are dispersed in water and gelatinized at 85-95°C for 5-20 min to prepare a 1%-10% (w / v) starch paste. The paste is then homogenized under high pressure at 10000-20000 rpm for 1-5 min, followed by the addition of 50-200 mL of anhydrous ethanol as a countersolvent to rapidly induce nucleation and form a polycrystalline nano-starch precursor. Next, the obtained nano-starch precursor suspension is incubated in a water bath at 20-90°C for 15-60 min while stirring at 300-1000 rpm. It is then cooled to room temperature and centrifuged at 4000-12000 rpm for 5-20 min. The precipitate is washed with anhydrous ethanol and centrifuged again to obtain nano-starch in different morphologies. Finally, the obtained nano starch was applied to glutinous rice balls and it was found that it could significantly reduce the mixing rate and freezing crack rate of glutinous rice balls, and improve their storage stability and eating quality.

The present invention provides an instant high-viscosity environmentally friendly printing paste and a preparation method thereof. The preparation steps are as follows: dissolve sodium alginate, carry out an acetalization reaction between alginic acid and dialdehyde starch under the catalysis of an acid, etc., to make it hydrophobic modified, and obtain a modified alginate-starch paste. After neutralization, ethanol precipitation, drying, pulverization, adding a phosphorus-free chelating dispersant, and packaging, the finished product is obtained. Under the action of a catalyst, sodium alginate and dialdehyde starch undergo an acetalization reaction to make sodium alginate hydrophobic modified, remove the hydrophilic hydroxyl groups in the alginate through the reaction, and reduce the agglomeration of the printing paste; through the two aldehyde groups of dialdehyde starch, sodium alginate on different molecular chains can be linked together, effectively increasing the molecular weight of the modified sodium alginate, thereby improving the viscosity of the printing paste and the paste formation rate of the printing paste.

The invention discloses a rice starch-based citral nano-emulsion asymmetric functional packaging film and a preparation method and application thereof.The preparation method comprises the steps that sulfonated cellulose nanocrystals and pea protein isolate are added into water to prepare a suspension, soybean oil and citral are added into the suspension, citral nano-crude milk is obtained after homogenization, and the rice starch-based citral nano-emulsion asymmetric functional packaging film is obtained. The preparation method comprises the following steps: performing ultrasonic treatment to obtain citral nano-emulsion, adding water into rice starch, heating and stirring to obtain rice starch paste, adding glycerol and the citral nano-emulsion to obtain film-forming slurry, forming a film by a tape casting method, soaking in an ethanol solution of myristic acid, taking out, and drying to obtain the packaging film. The packaging film has an asymmetric function, one side of the film has hydrophobicity and can effectively prevent moisture loss, the other side of the film has antibacterial property and hydrophilicity, moisture and quality of substances in the film can be effectively kept, breeding and reproduction of microorganisms in the film can be inhibited, and the preparation method is simple, convenient, safe, green, environmentally friendly and wide in application prospect.

Described is an adhesive coating that can be applied, for example, to a surface of the insulation product. The adhesive coating includes between about 15-40% by weight of the adhesive coating of at least one of polystyrene-maleic anhydride (SMA) and polyacrylic acid (PAA), between about 15 and 50% by weight of the adhesive coating of a polyvinyl alcohol, between about 0.05% and 1.0% by weight of a homogenizer, and between about 20 and 40% by weight of the adhesive coating of a starch paste. The adhesive is activated with the application of liquid water.

The invention belongs to the technical field of maltodextrin, and particularly discloses a preparation method of brown maltodextrin. The preparation method of the brown maltodextrin comprises the following steps: (1) drying and sieving corn starch, and dispersing the corn starch in deionized water to obtain starch paste; (2) adding citric acid into the starch paste, adjusting the pH value, adding alpha-amylase, stirring, and carrying out enzyme deactivation treatment to obtain a mixed solution; (3) performing puffing treatment on the mixed solution under the treatment conditions that the temperatures of a twin-screw extruder are 45-55 DEG C, 55-65 DEG C, 65-85 DEG C and 85-115 DEG C respectively, and performing extrusion to obtain maltodextrin; and (4) dispersing maltodextrin in deionized water to obtain maltodextrin milk, and mixing, homogenizing and spray-drying the maltodextrin milk and the caramel syrup to obtain the maltodextrin. Various raw materials and steps are matched, the obtained maltodextrin has relatively low moisture absorption rate, and the risk that the soft sweets become sticky due to moisture absorption is reduced, so that the taste is influenced.

The utility model provides a kind of oil consumption production device, production device is an oil consumption cooking pot, and the oil consumption cooking pot is equipped with starch paste feeding dispersion mechanism;Starch paste feeding dispersion mechanism disperses starch paste into oyster sauce premix liquid quickly, which can avoid the unevenness of oyster sauce products, and also reduces the mixing time when fully gelatinized starch paste is put into oyster sauce premix liquid, causing starch particles to further absorb water and swell, increasing the probability of starch particle breakage, and further affecting the shelf life stability.

The application discloses a vat printing method for hand version sampling, which comprises the following steps: adjusting color paste, printing, drying, rolling reduction liquid, sealing, bubbling, developing color, oxidizing, washing, high-temperature soaping and drying; wherein the reduction liquid comprises the following components in parts by weight: 10-110 parts of sodium hydrosulfite, 10-100 parts of caustic soda, 3-6 parts of penetrating agent and 50-250 parts of starch paste. The application has the characteristics of replacing large machine sampling, saving time and cost and being more environment-friendly on the basis of guaranteeing consistent printing effect.

The invention relates to a preparation method of microcapsules for embedding functional grease, which comprises the following steps: heating starch in distilled water for gelatinization to obtain low-concentration starch paste, quickly homogenizing in an ice-water bath to prevent re-polymerization of starch chains, and dispersing the starch paste in absolute ethyl alcohol to obtain starch nanoparticles. And carrying out OSA modification on the starch nano-particles to obtain OSA modified starch nano-particles. The preparation method comprises the following steps: dispersing OSA modified starch nanoparticles and maltodextrin as wall materials and functional grease as a core material in distilled water according to a certain addition amount, homogenizing to form an emulsion, and drying in a spray dryer to obtain the microcapsule. According to the microcapsule obtained in the mode, the effect of OSA starch in preparation of the microcapsule can be replaced by a small adding amount of the OSA modified nanoparticles, the microcapsule has the embedding effect similar to that of the OSA starch, and the cost can be effectively saved.

The invention provides vegetarian oyster sauce as well as a preparation method and application thereof, and belongs to the technical field of food. According to the preparation method of the vegetarian oyster sauce, oat is subjected to enzymolysis, enzymolysis byproducts are subjected to different treatments, the oat enzymatic hydrolysate with natural sweetness is obtained, meanwhile, the mushroom enzymatic hydrolysate is added, the vegetarian oyster sauce has the composite flavor of mushrooms and oat, and the taste is richer; natural high viscosity is increased through pulping of fresh mushrooms, high-viscosity starch paste is formed by the fresh mushrooms and by-product oat bran powder obtained after enzymolysis of oat, it is ensured that the vegetarian oyster sauce has moderate viscosity, and the shelf stability of the vegetarian oyster sauce is improved; according to the preparation method of the vegetarian oyster sauce, the mushroom enzymatic hydrolysate and the oat enzymatic hydrolysate are subjected to a Maillard reaction to form a natural color, no additional pigment is needed, and ingredients are cleaner; the preparation method of the vegetarian oyster sauce is high in utilization rate of raw materials, mushrooms and oats are fully utilized, the utilization rate of the raw materials is increased, and loss is reduced.

The application discloses a preparation method of a solid particle continuous casting protective slag and the preparation method and application of the solid particle continuous casting protective slag, wherein the preparation method comprises the following steps: mixing a protective slag base material with a composite binder; the composite binder comprises 0.5-1 wt% of a starch paste, 0.5-1.5 wt% of sodium carboxymethyl cellulose and 0.5-1 wt% of polyvinyl alcohol; multi-stage granulation is carried out by using a disc granulator; and the obtained particles are subjected to step-by-step drying to obtain the solid particle continuous casting protective slag with a moisture content meeting the requirement. The significant effect is that a composite binder system suitable for high-density protective slag is developed, and a vibration auxiliary technology is applied to disc granulation of the protective slag for the first time, an integrated continuous production process of granulation-densification-drying is realized, and the protective slag particles with low porosity, high mechanical strength and excellent melting uniformity are prepared.

This invention discloses the application of phosphogluconate-water dual kinase GWD3 as a target in regulating starch gelatinization viscosity and / or storage starch content in plants. Knocking out the MeGWD3 gene in the cassava chromosome can increase starch gelatinization viscosity and / or storage starch content. Therefore, the GWD3 gene can be used to create high-quality root and tuber crop varieties, providing a genetic resource for breeding new root and tuber crop varieties with high starch gelatinization viscosity and / or storage starch content.

Described is an adhesive coating that can be applied, for example, to a surface of the insulation product. The adhesive coating includes between about 15-40% by weight of the adhesive coating of at least one of polystyrene-maleic anhydride (SMA) and polyacrylic acid (PAA), between about 15 and 50% by weight of the adhesive coating of a polyvinyl alcohol, between about 0.05% and 1.0% by weight of a homogenizer, and between about 20 and 40% by weight of the adhesive coating of a starch paste. The adhesive is activated with the application of liquid water.

The invention discloses a preparation method of pea residue / wheat B starch slurry edible packaging paper, and relates to the technical field of edible packaging materials.According to the method, pea residues and wheat B starch slurry are used as main raw materials, konjac glucomannan, carrageenan, glycerin, sorbitol and other auxiliary materials are used as auxiliary materials, and the edible packaging paper is prepared. The preparation method comprises the steps of pea residue pretreatment, raw material blending, degassing, pre-drying, low-temperature gelation, soybean protein heat-sealing liquid soaking, drying and forming and the like. Wherein the pretreatment of the pea residues comprises the steps of hydrolyzing, cleaning and crushing to prepare homogenate; the raw materials need to be degassed for 2-3 h after being blended, the degassed mixed solution is spread into a thin layer to be pre-dried, and then the thin layer is gelatinized for 8-10 h at the low temperature of 2-8 DEG C; and soaking the gelatinized thin layer in special soybean protein heat sealing liquid for 1-2 minutes, and finally drying with hot air until the water content is about 14% to obtain a finished product. The method is reasonable in process, has excellent mechanical property, barrier property and heat sealing property, and can be widely applied to packaging in the fields of food, medicine and the like.

The invention discloses a modified starch / polyethyleneimine / curcumin composite indicating film and a method and application, and belongs to the technical field of a synthetic method of a novel modified starch / polyethyleneimine composite film material.The method comprises the steps that starch is added into ethyl acetate, pyridine is added, acryloyl chloride is added under stirring, after stirring reaction, suction filtration, washing and vacuum drying are conducted, and the modified starch / polyethyleneimine / curcumin composite indicating film is obtained; the acryloyl esterified starch is obtained; adding water and a glycerol solution into the acryloyl esterified starch, and carrying out gelatinization reaction to obtain an acryloyl esterified starch gelatinization product; and adding a polyethyleneimine solution, 4-mercaptobenzoic acid and a curcumin solution into the acryloyl esterified starch paste, uniformly stirring, pouring into a mold, casting to form a film, and drying to obtain the modified starch / polyethyleneimine / curcumin composite indicating film. The degradable food packaging material has good degradation performance, mechanical property and biocompatibility, can be used as a food packaging material by utilizing color change in solutions with different pH values to represent the spoilage condition of food.

The invention discloses a composite modifier and application thereof in preparation of a starch adhesive for a corrugated board, and relates to the technical field of adhesives. According to the invention, polyvinyl acetate, polyacrylamide, modified nano calcium carbonate, a cross-linking agent and a defoaming agent are used as raw materials to prepare the composite modifier. The composite modifier can be used for preparing the starch adhesive for the corrugated board, and the specific preparation process comprises the following steps: uniformly mixing starch and water, sequentially adding sodium hydroxide and the composite modifier to prepare carrier starch paste, and uniformly mixing the residual starch, sodium hydroxide and carrier starch paste to obtain the starch adhesive for the corrugated board. The starch adhesive for the corrugated board prepared by the invention has good initial viscosity, drying rate, edge compression strength, folding resistance, water resistance and stability.

The invention relates to the technical field of dairy product processing, in particular to five-white milk and a preparation method thereof. Based on the total weight of the five-white milk, the five-white milk comprises the following raw material components in percentage by mass: 80 to 85 percent of raw milk, 0.5 to 1.5 percent of Lanzhou lily bulb powder, 0.5 to 1 percent of poria cocos powder, 1 to 1.5 percent of tremella powder, 0.5 to 1 percent of coix seed powder, 0.5 to 1 percent of Chinese yam powder, 0.01 to 0.02 percent of microcrystalline cellulose, 0.005 to 0.01 percent of sodium carboxymethyl cellulose, 0.01 to 0.02 percent of sucrose fatty acid ester, 0.01 to 0.02 percent of glyceryl monostearate and glyceryl distearate, 0.04 to 0.08 percent of lactase and the balance of water. The prepared product is uniform, free of precipitates, mellow, fine and smooth in taste and rich, fresh and sweet in taste. And in the whole production process, the phenomena of pipeline blockage due to coking, wall hanging due to starch gelatinization and protein flocculation are avoided.

The present invention proposes a method for making high-energy forage from straw, the main steps of which include: crushing the straw to a length of 35-40 mm, then soaking the crushed straw in a starch paste solution until the straw weight increases by 10%-15%; placing the soaked and weighted straw in a closed environment for steam heating and pressurization, and then performing instantaneous pressure relief blasting; soaking the blasted straw with alkali solution; transferring the alkali-soaked straw to a fermentation tank, inoculating a bacterial flora, and then fermenting it; and drying the fermented straw to obtain high-energy forage. The high-energy forage obtained by the preparation method of the present invention can basically use straw as raw material, has relatively low cost, and the obtained forage has good performance and good application prospects.

The invention relates to the technical field of starch derivatives, in particular to a preparation method of high-purity soluble starch, which comprises the following steps: gelatinizing a starch raw material to form starch paste, then carrying out enzymolysis to obtain starch hydrolysate, and sequentially carrying out multistage centrifugal impurity removal and drying after enzyme deactivation to obtain the high-purity soluble starch with the purity of at least 99%, the multi-stage centrifugal impurity removal comprises first-stage centrifugal treatment, second-stage centrifugal treatment and third-stage centrifugal treatment; the rotating speed of the first-stage centrifugal treatment is recorded as CT1, the rotating speed of the second-stage centrifugal treatment is recorded as CT2, the rotating speed of the third-stage centrifugal treatment is recorded as CT3, and CT1, CT2 and CT3 meet the following relation: CT2 > CT1 > CT3, CT2 is at least 1.5 times of CT1, and CT1 is at least 1.5 times of CT3; the soluble starch prepared by the method disclosed by the invention can reach a high-quality pure GR grade.

The application discloses a bio-based synchronous belt material and a green preparation process thereof, and relates to the technical field of synchronous belts. The bio-based synchronous belt material is a five-layer composite structure, and comprises, from outside to inside, a first bio-based composite material sheet, a first corn starch paste adhesive, a natural plant fiber cloth, a second corn starch paste adhesive and a second bio-based composite material sheet. The mass percentage of each layer is as follows: the first bio-based composite material sheet accounts for 30-38%, the first corn starch paste adhesive accounts for 2-5%, the second corn starch paste adhesive accounts for 2-5%, the second bio-based composite material sheet accounts for 30-38%, and the natural plant fiber cloth accounts for the balance. The natural plant fiber cloth is a natural plant fiber cloth modified by alkali treatment and a silane coupling agent. The product has good mechanical properties, high wear resistance and high self-repairing efficiency.