CN104760100A - Enzymic preparation treatment method for disposable chopstick production - Google Patents
Enzymic preparation treatment method for disposable chopstick production Download PDFInfo
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- CN104760100A CN104760100A CN201410593935.5A CN201410593935A CN104760100A CN 104760100 A CN104760100 A CN 104760100A CN 201410593935 A CN201410593935 A CN 201410593935A CN 104760100 A CN104760100 A CN 104760100A
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- bamboo chopsticks
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- chopstick
- complex enzyme
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K3/00—Impregnating wood, e.g. impregnation pretreatment, for example puncturing; Wood impregnation aids not directly involved in the impregnation process
- B27K3/02—Processes; Apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K3/00—Impregnating wood, e.g. impregnation pretreatment, for example puncturing; Wood impregnation aids not directly involved in the impregnation process
- B27K3/02—Processes; Apparatus
- B27K3/025—Controlling the process
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K3/00—Impregnating wood, e.g. impregnation pretreatment, for example puncturing; Wood impregnation aids not directly involved in the impregnation process
- B27K3/34—Organic impregnating agents
- B27K3/50—Mixtures of different organic impregnating agents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K5/00—Treating of wood not provided for in groups B27K1/00, B27K3/00
- B27K5/0085—Thermal treatments, i.e. involving chemical modification of wood at temperatures well over 100°C
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K5/00—Treating of wood not provided for in groups B27K1/00, B27K3/00
- B27K5/02—Staining or dyeing wood; Bleaching wood
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K5/00—Treating of wood not provided for in groups B27K1/00, B27K3/00
- B27K5/04—Combined bleaching or impregnating and drying of wood
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B27—WORKING OR PRESERVING WOOD OR SIMILAR MATERIAL; NAILING OR STAPLING MACHINES IN GENERAL
- B27K—PROCESSES, APPARATUS OR SELECTION OF SUBSTANCES FOR IMPREGNATING, STAINING, DYEING, BLEACHING OF WOOD OR SIMILAR MATERIALS, OR TREATING OF WOOD OR SIMILAR MATERIALS WITH PERMEANT LIQUIDS, NOT OTHERWISE PROVIDED FOR; CHEMICAL OR PHYSICAL TREATMENT OF CORK, CANE, REED, STRAW OR SIMILAR MATERIALS
- B27K2240/00—Purpose of the treatment
- B27K2240/20—Removing fungi, molds or insects
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Forests & Forestry (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Chemical And Physical Treatments For Wood And The Like (AREA)
- Table Equipment (AREA)
Abstract
The present invention provides an enzymic preparation treatment method for disposable chopstick production. The method includes the following steps: cutting the bamboo slab into blank chopstick with a chopstick molding machine; soaking the blank chopstick into a compound enzymic preparation solution; drying and disinfecting the blank chopstick soaked in enzymic preparation; and polishing the dried blank chopstick to produce the finished product of disposable chopstick. The production method of the disposable chopstick solves the problem of high microbial indicators and high sulfur dioxide leaching amount caused by chemical additives and reduces the harm to consumers health; at the same time, the reduction of chemical components such as starch, fat and pectin reduces the quality problems of color changing and mildew of the disposable chopstick.
Description
Technical field
The present invention relates to the making manufacture field of disposable bamboo chopsticks, particularly relate to the production method without sulphur bleaching of a kind of disposable bamboo chopsticks enzyme preparation biological process.
Background technology
Because of disposable bamboo chopsticks light weight, be convenient to transport, with low cost, safety and sanitation and day by day being eaten drinking instrument as first-selection by the catering trade.China is annual produces bamboo chopsticks about 7,500,000,000 pairs, exports 3,000,000,000 pairs.
The component of bamboo fiber mainly by more than 90% cellulose, hemicellulose and lignin form, be secondly protein, fat, starch, pectin, tannin, pigment, ash grade chemical constituent.Variable color is easily there is and the change such as to go mouldy because bamboo itself contained protein, fat, starch etc. cause bamboo chopsticks, in order to ensure the fresh of bamboo chopsticks and aesthetic appearances, existing way be exactly in process with sulfur fumigation or sodium pyrosulfite soak, boiling, thus reach the object of bleaching and sterilization, use these chemical addition agents can cause the microbiological indicator of bamboo chopsticks itself and sulfur dioxide leaching content too high, bring harm to the healthy of consumer.Therefore, the hygienic issues of bamboo chopsticks is the emphasis that consumer compares concern always.
Along with the development of modern biotechnology, enzyme preparation product is used widely in industries such as food, feed, washing, alcohol fuel, papermaking, leathers.Enzyme preparation can show efficient catalytic capability in a mild condition, protein, fat, starch, pectin, tannin, Pigment degradation can become small-molecule substance to be dissolved in water by enzyme preparation, thus remove protein, fat, starch, pectin, tannin, pigment, reach throwaway chopsticks without sulphur bleaching and reduction variable color and the minimizing object of going mouldy.
Summary of the invention
Based on this, be necessary to provide a kind of without sulphur bleaching and the production method of disposable bamboo chopsticks reducing chemical constituent.
A production method for processing with enzyme preparation disposable bamboo chopsticks, comprises the following steps:
Bamboo base bamboo chopsticks forming machine is whittled into blank bamboo chopsticks;
Described blank bamboo chopsticks are put in complex enzyme formulation solution and soaks, wherein, described complex enzyme formulation solution is the aqueous solution containing complex enzyme formulation and glycerine, described complex enzyme formulation by 15% ~ 25% protease, 15% ~ 25% lipase, 15% ~ 25% amylase, the cellulase of 10% ~ 15%, the zytase of 10% ~ 15% and 10% ~ 15% pectase form;
Blank bamboo chopsticks after enzyme preparation being soaked carry out drying and sterilizing;
Blank bamboo chopsticks after drying are polished, thus produces the disposable bamboo chopsticks of finished product.
Wherein in an embodiment, the length of described blank bamboo chopsticks is 160.0mm ~ 240.0mm.
Wherein in an embodiment, described complex enzyme formulation solution usage is 300% ~ 350% of blank bamboo chopsticks weight; The temperature of complex enzyme formulation solution is 25.0 DEG C ~ 40.0 DEG C; The time of soaking is 1.0h ~ 1.5h; Described complex enzyme formulation solution is the solution obtained during complex enzyme formulation is dissolved in containing glycerine the aqueous solution, and wherein, described complex enzyme formulation, G & W 1.5:1:97.5 by weight carries out dissolving mixing.
Wherein in an embodiment, the blank bamboo chopsticks after described enzyme preparation immersion dry and the temperature of sterilization is 98.0 DEG C ~ 100.0 DEG C, and the time is 2.0h.
Wherein in an embodiment, the time that the blank bamboo chopsticks after oven dry carry out polishing is 1.0h ~ 1.5h.
The production method of above-mentioned a kind of processing with enzyme preparation disposable bamboo chopsticks, before this bamboo base bamboo chopsticks forming machine was whittled into blank bamboo chopsticks, with complex enzyme formulation solution, blank bamboo chopsticks are soaked again, make the protein in blank bamboo chopsticks, fat, starch, pectin, tannin, Pigment degradation complete, the object of bleaching is reached through the blank bamboo chopsticks of complex enzyme formulation process, reduce the content of protein, fat, starch, pectin, tannin, pigment simultaneously, the generation that decrease variable color and going mouldy etc. changes, produces finished product disposable bamboo chopsticks finally by oven dry, sterilization and polishing.Through the disposable bamboo chopsticks that the present invention produces, solve protein, fat, starch etc. and cause the defect that bamboo chopsticks variable color easily occur and goes mouldy, and without the bleaching of sulfur fumigation or sodium pyrosulfite and sterilization process in production process, final production goes out without the residual disposable bamboo chopsticks of sulphur.
Accompanying drawing explanation
Fig. 1 is the production technology figure of the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks of an embodiment;
Fig. 2 is the production technological process of the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks of an embodiment;
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, are described in detail below to the specific embodiment of the present invention.Set forth a lot of detail in the following description so that fully understand the present invention.But the present invention can be much different from alternate manner described here to implement, those skilled in the art can when without prejudice to doing similar improvement when intension of the present invention, therefore the present invention is by the restriction of following public concrete enforcement.
Please participate in Fig. 1 and Fig. 2, the production technology of the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks of an embodiment, comprises the following steps:
Step S100, bamboo base bamboo chopsticks forming machine is whittled into blank bamboo chopsticks.
Wherein, the length of blank bamboo chopsticks is 160.0mm ~ 240.0mm.
Step S200, blank bamboo chopsticks are put in complex enzyme formulation solution and are soaked.
Wherein, described complex enzyme formulation solution is the aqueous solution containing complex enzyme formulation and glycerine, and complex enzyme formulation solution usage is 300% ~ 350% of blank bamboo chopsticks weight; Described complex enzyme formulation solution is the solution that complex enzyme formulation is dissolved in the aqueous solution containing glycerine and obtains; Described complex enzyme formulation, G & W 1.5:1:97.5 by weight mixes.
Wherein, described complex enzyme formulation by 15% ~ 20% protease, 10% ~ 20% lipase, 15% ~ 25% amylase, the cellulase of 10% ~ 15%, the zytase of 10% ~ 15% and 10% ~ 15% pectase form.
Wherein, the soaking temperature of complex enzyme formulation solution is at 25.0 DEG C ~ 40.0 DEG C.
Wherein, the soak time of complex enzyme formulation solution is 1.0h ~ 1.5h.
Blank bamboo chopsticks after the immersion of step S300, enzyme preparation carry out drying and sterilizing.
Wherein, oven dry and sterilisation temp are 98.0 DEG C ~ 100.0 DEG C, and the time is 2.0h.
Blank bamboo chopsticks after step S400, oven dry and sterilization are polished.
Wherein, the polishing time is 1.0h ~ 1.5h.
The production method of above-mentioned a kind of processing with enzyme preparation disposable bamboo chopsticks, first bamboo base bamboo chopsticks forming machine is whittled into blank bamboo chopsticks, with complex enzyme formulation solution, blank bamboo chopsticks are soaked again, make the protein in blank bamboo chopsticks, fat, starch, pectin, tannin, Pigment degradation complete, reach the object of bleaching through the blank bamboo chopsticks of complex enzyme formulation process, produce finished product disposable bamboo chopsticks finally by oven dry, sterilization and polishing.Through the disposable bamboo chopsticks that the present invention produces, solve protein, fat, starch etc. to cause bamboo chopsticks and variable color easily occurs and the defect such as to go mouldy, and without the bleaching of sulfur fumigation or sodium pyrosulfite and sterilization process in production process, final production goes out the disposable bamboo chopsticks of noresidue sulphur.
Below in conjunction with specific embodiment, the invention will be further elaborated.
Embodiment 1
A production method for processing with enzyme preparation disposable bamboo chopsticks, comprises the following steps:
(1) bamboo base bamboo chopsticks forming machine is whittled into the long blank bamboo chopsticks of 160mm.
(2) the 200kg blank bamboo chopsticks of step (1) gained to be put in 600kg complex enzyme formulation solution 25 DEG C and soak 1h.
Complex enzyme formulation solution is the solution that complex enzyme formulation is dissolved in the aqueous solution containing glycerine and obtains; Described complex enzyme formulation, G & W 1.5:1:97.5 by weight mixes.
Complex enzyme formulation is made up of protease, lipase, amylase, cellulase, zytase and pectase, and its mass fraction is respectively 25%, 20%, 25%, 10%, 10%, 10%.
By step (2) gained enzyme preparation soak after blank bamboo chopsticks to dry at 98.0 DEG C and sterilize 2.0h.
By step (3) gained dry and sterilization after blank bamboo chopsticks polish, the polishing time is 1.0h.Obtain finished product disposable bamboo chopsticks (being labeled as No. 1)
Embodiment 2
A production method for processing with enzyme preparation disposable bamboo chopsticks, comprises the following steps:
(1) bamboo base bamboo chopsticks forming machine is whittled into the long blank bamboo chopsticks of 240mm.
(2) the 200kg blank bamboo chopsticks of step (1) gained to be put in 600kg complex enzyme formulation solution 40 DEG C and soak 1.5h.
Complex enzyme formulation solution is the solution that complex enzyme formulation is dissolved in the aqueous solution containing glycerine and obtains; Described complex enzyme formulation, G & W 1.5:1:97.5 by weight mixes.
Complex enzyme formulation is made up of protease, lipase, amylase, cellulase, zytase and pectase, and its mass fraction is respectively 15%, 20%, 20%, 15%, 15%, 15%.
By step (2) gained enzyme preparation soak after blank bamboo chopsticks to dry at 100.0 DEG C and sterilize 2.0h.
By step (3) gained dry and sterilization after blank bamboo chopsticks polish, the polishing time is 1.5h.Obtain finished product disposable bamboo chopsticks (being labeled as No. 2)
Embodiment 3
A production method for processing with enzyme preparation disposable bamboo chopsticks, comprises the following steps:
(1) bamboo base bamboo chopsticks forming machine is whittled into the long blank bamboo chopsticks of 200mm.
(2) the 200kg blank bamboo chopsticks of step (1) gained to be put in 600kg complex enzyme formulation solution 30 DEG C and soak 1.2h.
Complex enzyme formulation solution is the solution that complex enzyme formulation is dissolved in the aqueous solution containing glycerine and obtains; Described complex enzyme formulation, G & W 1.5:1:97.5 by weight mixes.
Complex enzyme formulation is made up of protease, lipase, amylase, cellulase, zytase and pectase, and its mass fraction is respectively 20%, 20%, 20%, 15%, 15%, 10%.
By step (2) gained enzyme preparation soak after blank bamboo chopsticks to dry at 99.0 DEG C and sterilize 2.0h.
By step (3) gained dry and sterilization after blank bamboo chopsticks polish, the polishing time is 1.5h.Obtain finished product disposable bamboo chopsticks (being labeled as No. 3)
Embodiment 4
A production method for processing with enzyme preparation disposable bamboo chopsticks, comprises the following steps:
(1) bamboo base bamboo chopsticks forming machine is whittled into the long blank bamboo chopsticks of 230mm.
(2) the 200kg blank bamboo chopsticks of step (1) gained to be put in 600kg complex enzyme formulation solution 30 DEG C and soak 1.2h.
Complex enzyme formulation solution is the solution that complex enzyme formulation is dissolved in the aqueous solution containing glycerine and obtains; Described complex enzyme formulation, G & W 1.5:1:97.5 by weight mixes.
Complex enzyme formulation is made up of protease, lipase, amylase, cellulase, zytase and pectase, and its mass fraction is respectively 15%, 25%, 15%, 15%, 15%, 15%.
By step (2) gained enzyme preparation soak after blank bamboo chopsticks to dry at 100.0 DEG C and sterilize 2.0h.
By step (3) gained dry and sterilization after blank bamboo chopsticks polish, the polishing time is 1.0h.Obtain finished product disposable bamboo chopsticks (being labeled as No. 4)
Comparative example 1
Refer to Fig. 2, a kind of production technology of disposable bamboo chopsticks, comprises the following steps:
(1) bamboo base bamboo chopsticks forming machine is whittled into the long blank bamboo chopsticks of 200mm.
By the 200kg blank bamboo chopsticks of step (1) gained with 800g sulfur fumigation 5h.
(3) the blank bamboo chopsticks after step (2) gained sulfur fumigation to be dried and sterilize at 100.0 DEG C 24.0h.
By step (3) gained dry and sterilization after blank bamboo chopsticks polish, the polishing time is 1.0h.Obtain finished product disposable bamboo chopsticks (being labeled as No. 5)
Comparative example 2
Refer to Fig. 2, a kind of production technology of disposable bamboo chopsticks, comprises the following steps:
(1) bamboo base bamboo chopsticks forming machine is whittled into the long blank bamboo chopsticks of 200mm.
By step (1) gained 200kg blank bamboo chopsticks with 1000g sodium pyrosulfite soak 10h.
By step (2) gained sodium pyrosulfite soak after blank bamboo chopsticks to dry at 100.0 DEG C and sterilize 24.0h.
By step (3) gained dry and sterilization after blank bamboo chopsticks polish, the polishing time is 1.0h.Obtain finished product disposable bamboo chopsticks (being labeled as No. 6)
Result of the test
The finished product disposable bamboo chopsticks that embodiment and comparative example obtain are carried out detection contrast, obtain following data after testing:
(1) the microbiological indicator of disposable bamboo chopsticks detects data
The microbiological indicator of table 1 disposable bamboo chopsticks detects data
As shown in Table 1, the disposable bamboo chopsticks obtained through the method for the invention disposable bamboo chopsticks of producing compared with the traditional handicraft of comparative example 1 are decreased average 69.4% in mould process, the disposable bamboo chopsticks of producing compared with the traditional handicraft of comparative example 2 are decreased average 71.1% in mould process, and coliform and pathogenic bacteria all do not detect.
(2) the physical and chemical index of disposable bamboo chopsticks detects data
The physical and chemical index of table 2 disposable bamboo chopsticks detects data
Table 2 is known, the disposable bamboo chopsticks sulfur dioxide leaching content obtained through the method for the invention is 0mg/kg, and the disposable bamboo chopsticks sulfur dioxide leaching content that the traditional handicraft of comparative example 1 is produced is 549mg/kg, the disposable bamboo chopsticks sulfur dioxide leaching content that the traditional handicraft of comparative example 2 is produced is 554mg/kg; The content of moisture content, thiabendazole, mould, o-phenyl phenol, biphenyl, imazalil is all without larger change.
(3) the chemical constituent of disposable bamboo chopsticks and whiteness survey data
The chemical constituent of table 3 disposable bamboo chopsticks and whiteness detect data
Table 3 is known, and the disposable bamboo chopsticks that the whiteness of the disposable bamboo chopsticks obtained through the method for the invention is produced compared with the traditional handicraft of ratio 1 on average improve 18.75%, and the disposable bamboo chopsticks of producing compared with the traditional handicraft of ratio 2 on average improve 22.14%; Other chemical constituents all have and significantly reduce.
As can be seen from the above data, the sulfur dioxide leaching content of the disposable bamboo chopsticks obtained through the method for the invention is 0mg/kg, mould bacterial content decreases more than 69.4%, coliform and pathogenic bacteria all do not detect, completely solve the microbiological indicator of disposable bamboo chopsticks itself that uses chemical addition agent to cause and the too high problem of sulfur dioxide leaching content, thus reduce to a great extent and bring harm to the healthy of consumer; The significantly reduction of chemical constituent simultaneously decreases the quality problems that disposable bamboo chopsticks variable color easily occur and go mouldy.
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (6)
1. a production method for processing with enzyme preparation disposable bamboo chopsticks, is characterized in that, comprises the following steps:
Bamboo base bamboo chopsticks forming machine is whittled into blank bamboo chopsticks;
Described blank bamboo chopsticks are put in complex enzyme formulation solution and soaks;
Blank bamboo chopsticks after enzyme preparation being soaked carry out drying and sterilizing;
Blank bamboo chopsticks after drying are polished, thus produces the disposable bamboo chopsticks of finished product.
2. the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks according to claim 1, is characterized in that, the length of described blank bamboo chopsticks is 160.0 ~ 240.0mm.
3. the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks according to claim 1, is characterized in that, described complex enzyme formulation solution carries out mixing gained solution by complex enzyme formulation, G & W 1.5:1:97.5 by weight; Described complex enzyme formulation by 15% ~ 25% protease, 15% ~ 25% lipase, 15% ~ 25% amylase, the cellulase of 10% ~ 15%, the zytase of 10% ~ 15% and 10% ~ 15% pectase form; Described complex enzyme formulation solution usage is 300% ~ 350% of blank bamboo chopsticks weight.
4. the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks according to claim 1, it is characterized in that blank bamboo chopsticks are put in complex enzyme formulation solution to soak, the Conditions Temperature soaked is 25.0 DEG C ~ 40.0 DEG C, and the time of immersion is 1.0h ~ 1.5h.
5. the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks according to claim 1, is characterized in that, oven dry and the sterilisation temp of the blank bamboo chopsticks after described enzyme preparation immersion are 98.0 DEG C ~ 100.0 DEG C, and the time is 2.0h.
6. the production method of a kind of processing with enzyme preparation disposable bamboo chopsticks according to claim 1, is characterized in that, the time that the blank bamboo chopsticks after oven dry carry out polishing is 1.0h ~ 1.5h.
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Cited By (7)
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| CN105147405A (en) * | 2015-08-24 | 2015-12-16 | 霍山泓浩竹艺有限公司 | Machining method of bamboo toothpicks |
| CN106113192A (en) * | 2016-07-13 | 2016-11-16 | 阜南县猛发工艺品有限公司 | Back-shaped dose of a kind of softening for wicker products and using method thereof |
| CN106363733A (en) * | 2016-09-29 | 2017-02-01 | 阜南县星光工艺品有限公司 | Green mould-proof insecticide for wood materials |
| CN107379178A (en) * | 2017-06-05 | 2017-11-24 | 安徽信达家居有限公司 | A kind of method for preventing pine strain cracking |
| CN107972143A (en) * | 2017-10-19 | 2018-05-01 | 姜向军 | A kind of preparation method of tension bamboo plywood |
| CN108127753A (en) * | 2017-12-26 | 2018-06-08 | 广东省林业科学研究院 | A kind of method that thin-walled bamboo wood prepares bamboo recombined material |
| CN108858561A (en) * | 2018-07-19 | 2018-11-23 | 江西福欣木业有限公司 | A method of prevent timber from going mouldy |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105147405A (en) * | 2015-08-24 | 2015-12-16 | 霍山泓浩竹艺有限公司 | Machining method of bamboo toothpicks |
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| CN107379178A (en) * | 2017-06-05 | 2017-11-24 | 安徽信达家居有限公司 | A kind of method for preventing pine strain cracking |
| CN107972143A (en) * | 2017-10-19 | 2018-05-01 | 姜向军 | A kind of preparation method of tension bamboo plywood |
| CN108127753A (en) * | 2017-12-26 | 2018-06-08 | 广东省林业科学研究院 | A kind of method that thin-walled bamboo wood prepares bamboo recombined material |
| CN108858561A (en) * | 2018-07-19 | 2018-11-23 | 江西福欣木业有限公司 | A method of prevent timber from going mouldy |
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