CN102267151A

CN102267151A - Method for manufacturing carbonized bamboo chopsticks

Info

Publication number: CN102267151A
Application number: CN2011102158957A
Authority: CN
Inventors: 郑承烈
Original assignee: Zhejiang Suncha Bamboo & Wood Co Ltd
Current assignee: Zhejiang Suncha Bamboo & Wood Co Ltd
Priority date: 2011-07-29
Filing date: 2011-07-29
Publication date: 2011-12-07

Abstract

The invention discloses a method for manufacturing carbonized bamboo chopsticks. The method comprises the following steps of: sawing bamboo into sections, cutting the sections into slices, and manufacturing bamboo strips; processing the bamboo strips into bamboo chopsticks by using a chopstick forming machine; placing the formed bamboo chopsticks into a sodium pyrosulfite (Na2S2O5) solution of which the mass percentage concentration is 1 to 2 percent for 24 to 30 hours; fishing the bamboo chopsticks out, immersing the bamboo chopsticks in clean water, and washing the bamboo chopsticks for 4 to 5 times; drying the bamboo chopsticks at the temperature of 60 to 120 DEG C to make the water content of the bamboo chopsticks less than 10 percent; putting the bamboo chopsticks in order, placing the bamboo chopsticks into a carbonization furnace, injecting water vapor, controlling the pressure of the carbonization furnace to be 0.18 to 0.2 MPa, controlling the temperature of the carbonization furnace to be 128 to 135 DEG C, and carbonizing for 1.5 to 3 hours; and taking out the bamboo chopsticks, and drying the bamboo chopsticks. By carbonizing the bamboo chopsticks at high temperature and under high pressure, nutrients such as ova, fat, sugars and protein in the bamboo can be completely carbonized, so the living space of entomogenous fungi is fundamentally eliminated, and the quality of materials is lighter; and because bamboo fiber is arranged in a hollow brick shape, tensile strength, compressive strength and waterproof performance are greatly improved. The bamboo chopsticks which are manufactured by the method can prevent corrosion, insects, mildew and moisture and are elegant and accordant in color.

Description

A kind of manufacture method of charing bamboo chopsticks

Technical field

The invention belongs to the bamboo product manufacture field, particularly a kind of manufacture method of charing bamboo chopsticks.

Background technology

Chopsticks are people's common commodity in daily life.The chopsticks of natural material mainly contain two kinds of wooden chopsticks and bamboo chopsticks.

The chemical composition and the timber of bamboo wood are basic identical, mainly are cellulose, hemicellulose, lignin and extracting material.But the protein that bamboo wood contains, carbohydrate, starch based, fat and wax are more than timber, under the suitable situation of humiture, subject to the erosion of worm, mushroom.

In the prior art, bamboo chopsticks since the water content height of bamboo own, characteristics such as perishable on manufacturing procedure, be essentially different with disposable chopsticks.In order to guarantee the fresh and aesthetic appearances of bamboo chopsticks, work in-process uses some food additives through regular meeting, as food-grade sulphur and food-grade sodium pyrosulfite etc.These additives of excessive use can cause the microbiological indicator of bamboo chopsticks itself and residual index too high, and that gives the consumer healthyly brings harm.

Form in the material of bamboo wood, have 1/4th to be lignin approximately.The existence of lignin makes bamboo wood itself have color.And bamboo wood also causes the inside composition that constitutes bamboo wood not quite identical because growth conditions differs, and contained nutrient, illumination condition are widely different.Thereby the color of bamboo wood can produce difference.In addition, in transporting procedures, illumination, water logging and temperature also can make the local variable color of bamboo wood.For the solid colour that makes bamboo chopsticks and more rich and varied, tend in the prior art utilize chemical coating that it is dyeed.Materials such as heavy metal lead in the coating and organic solvent-benzene have carcinogenicity, and along with the wearing and tearing in using, in a single day the coating on the chopsticks come off, and enters human body with food, meeting serious harm people's health.

Summary of the invention

In order to solve the aforementioned problems in the prior, the invention provides a kind of manufacture method of charing bamboo chopsticks, can make bamboo chopsticks have good antiseptic insect-repelling performance, also can give multicolour such as bamboo chopsticks are faint yellow, coffee color on the other hand.

A kind of manufacture method of charing bamboo chopsticks is characterized in that, may further comprise the steps:

A) the bamboo wood section of being sawn into is split sheet, makes the bamboo bar;

B) with the chopsticks make-up machine bamboo bar is processed well-thought-out plan chopsticks;

C) the bamboo chopsticks of machine-shaping being placed mass percent concentration is 1 ~ 2% Na ₂S ₂O ₅In the solution 24 ~ 30 hours; Pull back clear water soaking and washing 4 ~ 5 times out;

D) under 60 ~ 120 ℃, bamboo chopsticks are dried, make its moisture content be lower than 10%;

E) bamboo chopsticks are piled up neatly, place retort, feed steam, control retort pressure is 0.18 ~ 0.2Mpa, and temperature is 128 ~ 135 ℃, charing 1.5 ~ 3 hours;

F) take out bamboo chopsticks, oven dry.

Further, among the step c, Na ₂S ₂O ₅The concentration of solution is preferably 1.5%.

In the steps d, the bake out temperature of bamboo chopsticks is preferably 80 ~ 100 ℃.

Among the step e, carbonization time is preferably 2 hours.

Before bamboo chopsticks are carried out charing, earlier bamboo chopsticks are soaked in mass percent concentration and are 1 ~ 2% Na ₂S ₂O ₅In the solution 24 ~ 30 hours, can remove materials such as lignin in the bamboo wood and sugar, starch based, the bamboo wood color is reached unanimity, improve the bamboo wood exterior quality.After the immersion, remove residual sodium pyrosulfite Na for 4 ~ 5 times with the clear water soaking and washing ₂S ₂O ₅

60 ~ 120 ℃ of oven dry down, bamboo chopsticks are not easy distortion or split, and can keep original shape with bamboo chopsticks.

Under HTHP, bamboo chopsticks are carried out carbonization treatment, the whole charings of nutrient such as the worm's ovum in the bamboo wood, fat, sugar part, protein fundamentally can be eliminated the living space of entomogenous fungi, and material are lightened, bamboo fibre is " hollow brick " shape to be arranged, and tension compression strength and water resistance improve greatly.

That the bamboo chopsticks of using the present invention to make have is anticorrosion, insect protected, anti-ly go mouldy, performance such as protection against the tide, and bamboo chopsticks color is attractive in appearance, consistent.

The specific embodiment

Embodiment 1

The bamboo wood section of being sawn into, split sheet, make the bamboo bar.With the chopsticks make-up machine bamboo bar is processed well-thought-out plan chopsticks.

It is 1% Na that the bamboo chopsticks of machine-shaping are placed mass percent concentration ₂S ₂O ₅In the solution 30 hours; Pull back clear water soaking and washing 5 times out.Under 80 ~ 120 ℃,, make its moisture content be lower than 10% with the oven dry of bamboo chopsticks.

Bamboo chopsticks are piled up neatly, place retort, feed steam, control retort pressure is 0.18 ~ 0.2Mpa, and temperature is 128 ~ 135 ℃, charing 3 hours.Take out bamboo chopsticks, oven dry.

Processing such as the charing bamboo chopsticks after the oven dry can polish again.

Embodiment 2

It is 2% Na that the bamboo chopsticks of machine-shaping are placed mass percent concentration ₂S ₂O ₅In the solution 24 hours; Pull back clear water soaking and washing 5 times out.Under 80 ~ 120 ℃,, make its moisture content be lower than 10% with the oven dry of bamboo chopsticks.

Bamboo chopsticks are piled up neatly, place retort, feed steam, control retort pressure is 0.18 ~ 0.2Mpa, and temperature is 128 ~ 135 ℃, charing 1.5 hours.Take out bamboo chopsticks, oven dry.

Embodiment 3

It is 1.5% Na that the bamboo chopsticks of machine-shaping are placed mass percent concentration ₂S ₂O ₅In the solution 28 hours; Pull back clear water soaking and washing 5 times out.Under 80 ~ 120 ℃,, make its moisture content be lower than 10% with the oven dry of bamboo chopsticks.

Bamboo chopsticks are piled up neatly, place retort, feed steam, control retort pressure is 0.18 ~ 0.2Mpa, and temperature is 128 ~ 135 ℃, charing 2 hours.Take out bamboo chopsticks, oven dry.

Claims

1. the manufacture method of a charing bamboo chopsticks is characterized in that, may further comprise the steps:

F) take out bamboo chopsticks, oven dry.

2. the manufacture method of charing bamboo chopsticks as claimed in claim 1 is characterized in that, among the step c, and Na ₂S ₂O ₅The concentration of solution is 1.5%.

3. the manufacture method of charing bamboo chopsticks as claimed in claim 1 is characterized in that, in the steps d, the bake out temperature of bamboo chopsticks is 80 ~ 100 ℃.

4. the manufacture method of charing bamboo chopsticks as claimed in claim 1 is characterized in that, among the step e, carbonization time is 2 hours.