CN113510817A

CN113510817A - Production method of energy-saving and environment-friendly bamboo chopsticks

Info

Publication number: CN113510817A
Application number: CN202110549870.4A
Authority: CN
Inventors: 赵国华; 赵伯丁; 刘忠刚; 周冬平; 李军维
Original assignee: Yichun Huayun Industrial Co ltd
Current assignee: Yichun Huayun Industrial Co ltd
Priority date: 2021-05-20
Filing date: 2021-05-20
Publication date: 2021-10-19
Anticipated expiration: 2041-05-20
Also published as: CN113510817B

Abstract

The invention belongs to the technical field of bamboo product processing, and particularly relates to a production method of energy-saving and environment-friendly bamboo chopsticks, which adopt 3-5 years of Yichun phyllostachys as raw materials, and specifically comprise the following process flows: selecting materials, cutting into sections, slitting, combining wire drawing, soaking in saline water, fumigating and killing under negative pressure, drying for the first time, cutting blanks, molding, drying for the second time, polishing, finishing, selecting, sterilizing, packaging in a dust-free manner and storing. The bamboo chopsticks of the invention take 3-5 years of Yichun nan bamboo as raw materials, the materials are selected according to the type of the produced bamboo chopsticks, the compactness and toughness of bamboo strips are increased by using salt water soaking before the chopsticks are made, the made bamboo chopsticks have good performance, no joints need to be removed, and the utilization rate is as high as more than 62%; meanwhile, the Chinese herbal medicine steam fumigation sterilization is carried out in a negative pressure mode, the fumigation time is short, the sterilization efficiency is high, no chemical residue is left, and the Chinese herbal medicine steam fumigation sterilization is safe and sanitary; the solar energy is utilized to carry out low-temperature drying treatment, so that the energy consumption can be saved, and the effects of energy conservation and environmental protection are achieved.

Description

Production method of energy-saving and environment-friendly bamboo chopsticks

Technical Field

The invention belongs to the technical field of bamboo product processing, and particularly relates to a production method of energy-saving and environment-friendly bamboo chopsticks.

Background

The phyllostachys pubescens belongs to the families of Gramineae and sub-bamboo, and the bamboo material has tough through value, small shrinkage, high elasticity, good cleft property and easy processing; the phyllostachys pubescens is suitable for subacid soil which is fertile, deep, moist and good in drainage, is rapid in propagation and high in yield, and can grow bamboo shoots and become wood every year. The bamboo is a traditional bamboo species in China, integrates a plurality of purposes such as timber use, eating, appreciation and the like, has the functions of fixing soil and preventing wind, has good use value and economic value, is widely applied to various fields such as building materials, buildings, green foods, medical care, furniture and agricultural tools, daily necessities, travel crafts, cultural and artistic apparatus, environmental greening and beautifying and the like, and is an important economic bamboo species with the widest part and the largest area in China.

At present, the bamboo chopsticks are used as a bamboo product with huge use amount in daily catering industry, and compared with the knotted bamboo chopsticks, the knottless bamboo chopsticks are simpler in production process and are popular with producers; from the aspects of mechanical property and texture, the knotless bamboo chopsticks are more flexible and smoother, and are favored by users; however, in terms of resource utilization, the knotless bamboo chopsticks only utilize the parts between the joints, and the rest parts are not utilized, so that the resource utilization rate is not high. Meanwhile, as a related bamboo product for catering, the prior art basically uses sulfur fumigation or sodium metabisulfite soaking and cooking to achieve the aims of bleaching and sterilizing, the time is long, and the bamboo product treated by the chemicals has a certain amount of chemical residues, so that certain harm is brought to users.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a production method of energy-saving and environment-friendly bamboo chopsticks, which takes phyllostachys pubescens suitable as a raw material, selects materials according to the type of the produced bamboo chopsticks, utilizes salt water for soaking before chopstick making to increase the compactness and toughness of bamboo strips, and has good performance and high utilization rate of more than 62 percent without removing joints; meanwhile, the Chinese herbal medicine steam fumigation sterilization is carried out in a negative pressure mode, the fumigation time is short, the sterilization efficiency is high, no chemical residue is left, and the Chinese herbal medicine steam fumigation sterilization is safe and sanitary; the solar energy is utilized to carry out low-temperature drying treatment, so that the energy consumption can be saved, and the effects of energy conservation and environmental protection are achieved.

In order to achieve the purpose, the invention provides a production method of energy-saving and environment-friendly bamboo chopsticks, which take 3-5 years of phyllostachys pubescens in Yichun as raw materials, and concretely comprises the following process flows of:

s1, selecting materials: classifying the phyllostachys pubescens poles according to length and thickness, and selecting the phyllostachys pubescens poles according to the type of the produced bamboo chopsticks with maximized material utilization rate;

s2 cutting: cutting the phyllostachys pubescens sticks selected in the step S1 into sections by a cutting machine according to integral multiples of the lengths of the bamboo chopsticks to obtain bamboo tubes;

s3, strip opening: cutting the bamboo tube obtained in the step S2 into raw bamboo strips with equal width by a slitting machine according to the type of the produced bamboo chopsticks;

s4, combined wire drawing: drawing the original bamboo splints obtained in the step S3 according to the width and thickness of the produced bamboo chopsticks, and removing bamboo green and bamboo yellow to obtain bamboo splints;

s5, soaking in saline water: stacking the bamboo strips obtained in the step S4, putting the bamboo strips into saline water, boiling for 10-20min, then putting the bamboo strips into cold water, soaking for 1-2d, taking out and naturally drying;

s6, negative pressure fumigating: putting the naturally dried bamboo strips obtained in the step S5 into a fumigation room, keeping the room in a negative pressure state, and then introducing Chinese herbal medicine liquid steam for fumigation;

s7, primary drying: putting the fumigated and killed bamboo strips in the step S6 into a dryer, and drying at a low temperature to obtain primary dried bamboo strips;

s8 blank cutting: cutting the dried bamboo strips of the S7 into bamboo chopstick blanks according to the length of the produced bamboo chopsticks;

s9, forming: putting the bamboo chopstick blank obtained in the step S8 into a full-automatic raw chopstick forming and sharpening integrated machine for one-time cutting and forming to obtain a formed bamboo chopstick;

s10, secondary drying: putting the formed bamboo chopsticks in the step S9 into a dryer for low-temperature drying to obtain secondary dried bamboo chopsticks;

s11, grinding and polishing: pouring the bamboo chopsticks dried twice in the step S10 into a polishing machine added with food-grade polishing powder for polishing treatment to obtain polished bamboo chopsticks;

s12, finishing: pouring the polished bamboo chopsticks obtained in the step S11 into a bamboo chopstick finishing machine to obtain finished bamboo chopsticks;

s13, selecting: the bamboo chopsticks finished in the step S12 are added into a bamboo chopstick selecting machine for first selection, and then manual selection is carried out for the second time;

s14, disinfection and sterilization: putting the bamboo chopsticks selected in the step S13 into a sterilizing chamber for ultraviolet sterilization;

s15, dust-free packaging and storage: and (5) after the sterilized bamboo chopsticks obtained in the step (S14) are detected to be qualified, packaging the bamboo chopsticks in a sterile and dustless environment, and then storing the bamboo chopsticks in a warehouse.

Furthermore, the bamboo chopsticks in the step S1 of the technical scheme are round chopsticks and twins chopsticks, the length range of the round chopsticks is 18-22cm, and the diameter of the big end is 5-8 mm; the length range of the twins chopsticks is 18-22cm, and the width and thickness ranges from 5mm to 8 mm. Preferably, the length of the round bar can be 18cm, 18.5cm, 19cm, 19.5cm, 20cm, 20.5cm, 21cm, 21.5cm and 22cm, and the diameter of the big head end can be 5mm, 5.5mm, 6mm, 6.5mm, 7mm, 7.5mm and 8 mm; the length of the twins chopsticks can be 18cm, 18.5cm, 19cm, 19.5cm, 20cm, 20.5cm, 21cm, 21.5cm and 22cm, and the width of the single chopsticks can be 5mm, 5.5mm, 6mm, 6.5mm, 7mm, 7.5mm and 8 mm; the thickness may be 5mm, 5.5mm, 6 mm.

Further, in the technical scheme, in the step S2, the length of the bamboo tube is 1.5-2m, and the length of the phyllostachys pubescens poles is greater than integral multiple of the length of the bamboo tube and is not more than 1 bamboo chopstick. The phyllostachys pubescens pole length of selecting in this technical scheme uses the integral multiple of bamboo tube length as the fit, and the waste of bamboo timber is reduced as far as possible.

Further, in the technical scheme, in the step S5, the concentration of sodium chloride in the saline water is 8-12%, and the bamboo strips are naturally aired until the water content of the bamboo strips is 30-40%. According to the technical scheme, the high-concentration saline water is selected for boiling, bamboo batten cells can be inactivated, microorganisms are killed, the compactness and the toughness of the bamboo battens are improved, joints are not prone to fracture, then the bamboo battens are soaked in clear water to remove salt, and meanwhile the toughness of the bamboo battens can be further improved.

Further, in the step S6 of the technical scheme, a vacuum pump is used to maintain the fumigation chamber at a negative pressure of 0.03-0.04MPa, and the fumigation time of the Chinese herbal medicine liquid is 30-40min, wherein the Chinese herbal medicine liquid vapor is prepared by crushing 10-20 parts of wormwood, 10-20 parts of folium isatidis, 10-20 parts of garlic leaves, 10-20 parts of tea leaves, 5-10 parts of radix isatidis, 5-10 parts of pepper leaves and 4-8 parts of mint, adding 3-4 times of water by volume, and soaking for 4-6h to obtain steam.

In the technical scheme, the fumigation chamber is kept at negative pressure, when Chinese herbal medicine steam with a sterilization function is introduced, the Chinese herbal medicine steam quickly enters the gaps among the cells of the bamboo chopsticks and the inside of the fibers, the Chinese herbal medicine steam can be thoroughly sterilized only by keeping a short time, the effect is good, no pollution is caused, and energy is saved; meanwhile, high-temperature steam is used for further sterilizing deeply and destroying proteins, sugar and the like in the bamboo, so that the mildew probability is reduced. This technical scheme does not utilize the Chinese herbal medicine liquid of directly cooking to cook, but fumigates with steam, can avoid dark Chinese herbal medicine liquid to cause the dyeing and lose the original true qualities of bamboo chopsticks for the bamboo strip, can reduce the water uptake of bamboo chip simultaneously, reducible later stage stoving time, further energy saving consumed the festival.

Further, in the technical scheme, in the step S7, a solar energy-electric energy composite dryer is adopted for drying treatment, the set temperature is 50-55 ℃, the drying time is 6-8 hours, and the moisture content of the dried bamboo strips is controlled to be 15-25%. The solar energy-electric energy composite dryer is adopted in the technical scheme, so that the solar energy can be reasonably utilized, the energy consumption is reduced, the temperature can be automatically adjusted by the device, the temperature is effectively controlled, and the drying temperature is relatively uniform; the temperature is set relatively low, deformation and cracking caused by rapid water loss of the bamboo strips can be prevented, the moisture is controlled to be 15-25%, subsequent blank cutting and forming are facilitated, and the yield is higher.

Furthermore, the bamboo strips in the step S7 may be dried in the sun before being processed in the dryer. Therefore, the time in the dryer can be greatly shortened, and the energy is further saved.

Further, in the step S10, a solar energy-electric energy composite dryer is also used for drying, the temperature of the dryer is 45-50 ℃, the drying time is 4-8 hours, and the moisture content of the dried bamboo chopsticks is controlled below 10%. The low-temperature drying in the technical scheme can prevent the bamboo chopsticks from being rapidly dehydrated and deformed, and finally the moisture of the bamboo chopsticks is controlled within 10 percent, so that the mildew probability can be further reduced, and the storage time can be prolonged.

Further, in the technical scheme, in the step S10, the total volume of the food-grade polishing powder and the bamboo chopsticks accounts for 80-90% of the inner cavity of the polishing machine, and the polishing time is 30-40 min. Certain space is left to burnishing machine among this technical scheme, and polishing effect is better, and used food level polishing powder quantity is few simultaneously, polishing speed is fast and the efficient advantage of polishing, and safety ring protects.

Further, the ultraviolet sterilization time in step S13 is 45-60 min.

The invention has the beneficial effects that: the bamboo chopsticks are prepared from 3-5 years of Yichun phyllostachys as a raw material by classifying the length, the length and the thickness of the bamboo poles, selecting materials and processing according to the type of the produced bamboo chopsticks, soaking the bamboo chopsticks with salt water before manufacturing to increase the compactness and the toughness of bamboo strips, and the manufactured bamboo chopsticks have good performance and high utilization rate up to over 62 percent without removing knots; meanwhile, the Chinese herbal medicine steam fumigation sterilization is carried out in a negative pressure mode, the fumigation time is short, the sterilization efficiency is high, no chemical residue exists, the original essence of the bamboo chopsticks is kept, and the bamboo chopsticks are safe and sanitary and have low water content; the low-temperature drying treatment is carried out by utilizing the solar illumination or solar energy, so that the energy consumption can be saved, and the effects of energy conservation, environmental protection and safety are achieved.

Detailed Description

The experimental procedures in the following examples are conventional unless otherwise specified. The raw materials in the following examples are all commercially available products and are commercially available, unless otherwise specified.

The present invention is described in further detail below with reference to examples:

the phyllostachys pubescens of the embodiment of the invention are all planted in phyllostachys pubescens planting forest of Huayun actual industry Limited company in Yichun city, the production equipment is all owned by the processing plant of the company, and the detection and evaluation method refers to the GB 19790.2-2005 standard.

Example 1

A production method of energy-saving and environment-friendly bamboo chopsticks, which adopt Nanhu which is suitable for spring for 3 years as a raw material, the bamboo chopsticks are twins, the length is 18cm, the width is 6mm, and the thickness is 5mm, and the production method specifically comprises the following process flows:

s1, selecting materials: classifying phyllostachys pubescens poles according to length and thickness, and selecting phyllostachys pubescens poles with average length of 17.5m according to the type of bamboo chopsticks;

s2 cutting: cutting the phyllostachys pubescens selected in the step S1 into bamboo tubes with the length of 1.8 m;

s3, strip opening: cutting the bamboo tube obtained in the step S2 into original bamboo strips with the width of about 14mm by a slitting machine according to the type of the produced bamboo chopsticks;

s4, combined wire drawing: drawing the original bamboo splints obtained in the step S3 according to the width and thickness of the produced bamboo chopsticks, and removing bamboo green and bamboo yellow to obtain bamboo splints with the width of 12mm and the thickness of 5 mm;

s5, soaking in saline water: stacking the bamboo strips obtained in the step S4, putting the bamboo strips into saline water with the concentration of 8% of sodium chloride, boiling for 20min, then putting the bamboo strips into cold water, soaking for 1d, taking out and naturally airing until the water content is 30%;

s6, negative pressure fumigating: putting the naturally dried bamboo strips obtained in the step S5 into a fumigation room, keeping the fumigation room at a negative pressure of 0.04MPa by using a vacuum pump, and then introducing Chinese herbal medicine liquid steam for fumigation;

s7, primary drying: putting the smoked and killed bamboo strips in the step S6 into a solar-electric energy composite dryer, setting the temperature at 50 ℃, and drying for 6 hours to enable the moisture content of the bamboo strips to be about 15%; if the weather is good, the bamboo strips after being cooked can be placed in a sunshine shed for airing for 1 day and then placed in a dryer for drying;

s10, secondary drying: putting the bamboo chopsticks formed in the step S9 into a solar-electric energy composite dryer to be dried for 8 hours at the temperature of 45 ℃, wherein the water content of the obtained bamboo chopsticks is lower than 10%;

s11, grinding and polishing: pouring the bamboo chopsticks dried twice in the step S10 into a polishing machine with food-grade polishing powder, leaving 80% of space, and then performing polishing treatment for 30min to obtain polished bamboo chopsticks;

s13, selecting: the bamboo chopsticks finished in the step S12 are added into a bamboo chopstick selector to be selected for the first time, defective products are selected, then manual selection is carried out for the second time, and the heads and the tails of the bamboo chopsticks are placed consistently;

s14, disinfection and sterilization: placing the bamboo chopsticks selected in the step S13 into a sterilizing room for ultraviolet sterilization for 45 min;

Wherein the Chinese herbal medicine liquid is steam obtained by respectively pulverizing 10 parts of folium Artemisiae Argyi, 18 parts of folium Isatidis, 20 parts of folium Allii, 10 parts of folium Camelliae sinensis, 10 parts of radix Isatidis, 9 parts of folium Capsici, and 6 parts of herba Menthae, soaking in 3 times volume of water for 4h, and steaming.

Through measurement and calculation, the utilization rate of the phyllostachys pubescens poles reaches 65.4%, bamboo chips do not crack in the production process, bamboo chopsticks do not crack, and the yield is as high as 98.8%.

Through professional detection, the color of the bamboo chopsticks is equivalent to that of bamboo, the surfaces of the bamboo chopsticks are smooth and burr-free, peculiar smell is avoided, and the chopsticks do not mildew, wherein escherichia coli and pathogenic bacteria are not detected, the quantity of the mildew is 10cfu/g, the water content is 7.7%, and the related national standard GB 19790.2-2005 is met.

Example 2

A production method of energy-saving and environment-friendly bamboo chopsticks, which adopt 4-year-old Nanhu as a raw material, are twinned bamboo chopsticks, have the length of 19cm, the width of 7mm and the thickness of 5mm, and specifically comprise the following process flows:

s1, selecting materials: classifying phyllostachys pubescens poles according to length and thickness, and selecting phyllostachys pubescens poles with average length of 18.5m according to the type of bamboo chopsticks;

s2 cutting: cutting the phyllostachys pubescens selected in the step S1 into bamboo tubes with the length of 1.9 m;

s3, strip opening: cutting the bamboo tube obtained in the step S2 into original bamboo strips with the width of about 16mm by a slitting machine according to the type of the produced bamboo chopsticks;

s4, combined wire drawing: drawing the original bamboo splints obtained in the step S3 according to the width and thickness of the produced bamboo chopsticks, and removing bamboo green and bamboo yellow to obtain bamboo splints with the width of 14mm and the thickness of 5 mm;

s5, soaking in saline water: stacking the bamboo strips obtained in the step S4, putting the bamboo strips into saline water with 10% of sodium chloride concentration, boiling for 15min, then putting the bamboo strips into cold water, soaking for 1.5d, taking out and naturally airing until the water content is 35%;

s7, primary drying: putting the smoked and killed bamboo strips in the step S6 into a solar-electric energy composite dryer, setting the temperature to 52 ℃, and drying for 7 hours to enable the moisture content of the bamboo strips to be about 20%; if the weather is good, the bamboo strips after being cooked can be placed in a sunshine shed for airing for 1 day and then placed in a dryer for drying;

s10, secondary drying: putting the bamboo chopsticks formed in the step S9 into a solar-electric energy composite dryer to be dried for 7 hours at the temperature of 48 ℃, wherein the water content of the obtained bamboo chopsticks is lower than 10%;

s11, grinding and polishing: pouring the bamboo chopsticks dried twice in the step S10 into a polishing machine with food-grade polishing powder, leaving 85% of space, and then performing polishing treatment for 35min to obtain polished bamboo chopsticks;

Wherein the Chinese herbal medicine liquid steam is prepared by respectively pulverizing 15 parts of folium Artemisiae Argyi, 15 parts of folium Isatidis, 16 parts of folium Allii, 14 parts of folium Camelliae sinensis, 7 parts of radix Isatidis, 8 parts of folium Capsici, and 5 parts of herba Menthae, soaking in 3.5 times volume of water for 5h, and steaming.

Through measurement and calculation, the utilization rate of the phyllostachys pubescens sticks reaches 64.8%, bamboo chips do not crack in the production process, bamboo chopsticks do not crack, and the yield is as high as 98.7%.

Through professional detection, the color of the bamboo chopsticks is equivalent to that of bamboo, the surfaces of the bamboo chopsticks are smooth and burr-free, peculiar smell is avoided, and the chopsticks do not mildew, wherein escherichia coli and pathogenic bacteria are not detected, the quantity of the mildew is 12cfu/g, the water content is 7.5%, and the related national standard GB 19790.2-2005 is met.

Example 3

A production method of energy-saving and environment-friendly bamboo chopsticks, which adopt Nanhu which is suitable for spring for 5 years as raw materials, are round chopsticks with the length of 20cm and the diameter of the big end of 6mm, and concretely comprises the following process flows:

s1, selecting materials: classifying phyllostachys pubescens poles according to length and thickness, and selecting phyllostachys pubescens poles with average length of 19.5m according to the type of bamboo chopsticks;

s2 cutting: cutting the phyllostachys pubescens selected in the step S1 into bamboo tubes with the length of 2 m;

s3, strip opening: cutting the bamboo tube obtained in the step S2 into original bamboo strips with the width of about 7mm by a slitting machine according to the type of the produced bamboo chopsticks;

s4, combined wire drawing: drawing the original bamboo splints obtained in the step S3 according to the width and thickness of the produced bamboo chopsticks, and removing bamboo green and bamboo yellow to obtain bamboo splints with the diameter of 6 mm;

s5, soaking in saline water: stacking the bamboo strips obtained in the step S4, putting the bamboo strips into saline water with the concentration of 12% of sodium chloride, boiling the bamboo strips for 10min, then putting the bamboo strips into cold water, soaking the bamboo strips for 2d, taking out the bamboo strips, and naturally airing the bamboo strips until the water content is 40%;

s6, negative pressure fumigating: putting the naturally dried bamboo strips obtained in the step S5 into a fumigation room, keeping the fumigation room at a negative pressure of 0.03MPa by using a vacuum pump, and then introducing Chinese herbal medicine steam for fumigation;

s7, primary drying: putting the smoked and killed bamboo strips in the step S6 into a solar-electric energy composite dryer, setting the temperature to be 55 ℃, and drying for 8 hours to enable the moisture content of the bamboo strips to be about 25%; if the weather is good, the bamboo strips after being cooked can be placed in a sunshine shed for airing for 1 day and then placed in a dryer for drying;

s10, secondary drying: putting the bamboo chopsticks formed in the step S9 into a solar-electric energy composite dryer to be dried for 6 hours at the temperature of 50 ℃, wherein the water content of the obtained bamboo chopsticks is lower than 10%;

s11, grinding and polishing: pouring the bamboo chopsticks dried twice in the step S10 into a polishing machine with food-grade polishing powder, reserving 90% of space, and then performing polishing treatment for 40min to obtain polished bamboo chopsticks;

Wherein the Chinese herbal medicine liquid is steam obtained by respectively pulverizing 10 parts of folium Artemisiae Argyi, 20 parts of folium Isatidis, 15 parts of folium Allii, 20 parts of folium Camelliae sinensis, 5 parts of radix Isatidis, 10 parts of folium Capsici, and 8 parts of herba Menthae, soaking in 4 times volume of water for 6h, and steaming.

Through measurement and calculation, the utilization rate of the phyllostachys pubescens sticks reaches 62.8%, bamboo chips do not crack in the production process, bamboo chopsticks do not crack, and the yield is as high as 98.4%.

Through professional detection, the color of the bamboo chopsticks is equivalent to that of bamboo, the surfaces of the bamboo chopsticks are smooth and burr-free, peculiar smell is avoided, mildew is avoided, escherichia coli and pathogenic bacteria are not detected, the mildew amount is 9cfu/g, the water content is 6.7%, the sulfur dioxide leaching amount (calculated as SO 2) is not detected, and the bamboo chopsticks meet the relevant national GB 19790.2-2005 standard.

Comparative example 1

The production method of the energy-saving and environment-friendly bamboo chopsticks adopts 4-year-old phyllostachys pubescens as raw materials, the bamboo chopsticks are twins chopsticks, the length is 19cm, the width is 7mm, and the thickness is 5mm, and the specific process flow is the same as that of the embodiment 2 except that the step of soaking the bamboo chopsticks with salt water of S5 is not needed.

Through measurement and calculation, the utilization rate of the phyllostachys pubescens sticks is 62.4%, the bamboo chips are partially cracked and easily broken at joints in the production process, and the yield is 86.8%.

Through professional detection, the color of the bamboo chopsticks is equivalent to that of bamboo, the surfaces of the bamboo chopsticks are smooth and have no burrs, no obvious peculiar smell and no mildew, wherein escherichia coli and pathogenic bacteria are not detected, the quantity of the mildew is 16cfu/g, the water content is 7.8%, the leaching amount of sulfur dioxide (calculated as SO 2) is not detected, and the bamboo chopsticks accord with the relevant national GB 19790.2-2005 standard.

Comparative example 2

The production method of the energy-saving and environment-friendly bamboo chopsticks adopts 4-year-old phyllostachys pubescens as raw materials, the bamboo chopsticks are twins chopsticks, the length is 19cm, the width is 7mm, the thickness is 5mm, and the specific process flow is the same as that of the embodiment 2 except that the step of fumigating and killing under the negative pressure of S6 is not adopted.

Through measurement and calculation, the utilization rate of the phyllostachys pubescens sticks is 62.7%, bamboo chips are not cracked or broken in the production process, and the yield is 96.7%.

Through professional detection, the color of the bamboo chopsticks is equivalent to that of bamboo, the surfaces of the bamboo chopsticks are smooth and have no burrs, no obvious peculiar smell and no mildew, wherein escherichia coli and pathogenic bacteria are not detected, the quantity of the mildew is 52cfu/g, the water content is 8.8%, and the leaching amount of sulfur dioxide (calculated as SO 2) is not detected.

Comparative example 3

s1, selecting materials: pressing the phyllostachys pubescens sticks into long, short and thick phyllostachys pubescens sticks;

s5, high-temperature cooking: stacking the bamboo strips obtained in the step S4, soaking the bamboo strips in a solution containing 1.5kg of sodium metabisulfite for 12 hours, and taking out the bamboo strips for draining;

s6, primary drying: putting the bamboo strips soaked in the step S5 into an electric dryer, setting the temperature to 65 ℃, and drying for 10 hours to enable the water content of the bamboo strips to be about 20%;

s7, blank cutting: cutting the dried bamboo strips of the S6 into bamboo chopstick blanks according to the length of the produced bamboo chopsticks;

s8, forming: putting the bamboo chopstick blank obtained in the step S7 into a full-automatic raw chopstick forming and sharpening integrated machine for one-time cutting and forming to obtain a formed bamboo chopstick;

s9, secondary drying: putting the bamboo chopsticks formed in the step S8 into an electric dryer to be dried for 7 hours at the temperature of 60 ℃, wherein the water content of the obtained bamboo chopsticks is lower than 10%;

s10, grinding and polishing: pouring the bamboo chopsticks dried twice in the step S9 into a polishing machine with food-grade polishing powder, leaving 85% of space, and then performing polishing treatment for 35min to obtain polished bamboo chopsticks;

s11, finishing: pouring the polished bamboo chopsticks obtained in the step S10 into a bamboo chopstick finishing machine to obtain finished bamboo chopsticks;

s12, selecting: the bamboo chopsticks finished in the step S11 are added into a bamboo chopstick selector to be selected for the first time, defective products are selected, then manual selection is carried out for the second time, and the heads and the tails of the bamboo chopsticks are placed consistently;

s13, disinfection and sterilization: placing the bamboo chopsticks selected in the step S12 into a sterilizing room for ultraviolet sterilization for 45 min;

s14, dust-free packaging and storage: and (5) after the sterilized bamboo chopsticks obtained in the step (S13) are detected to be qualified, packaging the bamboo chopsticks in a sterile and dustless environment, and then storing the bamboo chopsticks in a warehouse.

Through measurement and calculation, the utilization rate of the phyllostachys pubescens poles is 45.4%, the bamboo chips are partially cracked and deformed in the drying process, joints are easy to break, the yield is 84.7%, and the use energy consumption is nearly 4 times higher than that of the embodiment of the invention.

Through professional detection, the color of the bamboo chopsticks is more yellow than that of bamboo, the surfaces of the bamboo chopsticks are smooth and have no burrs, no obvious peculiar smell and no mildew, wherein escherichia coli and pathogenic bacteria are not detected, the quantity of the mildew is 38cfu/g, the water content is 6.5%, the leaching amount of sulfur dioxide (calculated as SO 2) is 559mg/kg, and the bamboo chopsticks accord with the relevant national GB 19790.2-2005 standard.

As can be seen from the results of the example 2 and the comparative example 1, the bamboo chips soaked by the saline water of the invention have no crack, the bamboo chopsticks have no fracture phenomenon, the toughness is good, and the yield is high; from the results of the example 2 and the comparative example 2, the bamboo chopsticks fumigated by the negative pressure of the invention have better sterilization effect and low mould quantity; from the results of the example 2 and the comparative example 3, the production method of the invention has the advantages of high utilization rate, less energy consumption, high yield of the prepared bamboo chopsticks, lower mold amount and sulfur dioxide leaching amount than the comparative example 3, and far lower than the national standard, which shows that the method of the invention is energy-saving, environment-friendly and safe.

Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, rather than limitations, and that many variations and modifications of the invention are possible to those skilled in the art, without departing from the spirit and scope of the invention.

Claims

1. The production method of the energy-saving and environment-friendly bamboo chopsticks is characterized in that the bamboo chopsticks are made of 3-5 years of phyllostachys pubescens which is suitable for spring, and the production method specifically comprises the following process flows of:

2. The production method of the energy-saving and environment-friendly bamboo chopsticks as claimed in claim 1, wherein the bamboo chopsticks in the step S1 are round stick chopsticks and twins chopsticks, the length range of the round stick chopsticks is 18-22cm, and the diameter of the big end is 5-8 mm; the length range of the twins chopsticks is 18-22cm, and the width and thickness ranges from 5mm to 8 mm.

3. The method for producing energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein the length of the bamboo tube in the step S2 is 1.5-2m, and the length of the phyllostachys pubescens pole is greater than the integral multiple of the length of the bamboo tube and does not exceed the length of 1 bamboo chopstick.

4. The production method of the energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein the concentration of the sodium chloride in the brine in the step S5 is 8-12%, and the bamboo chopsticks are naturally dried until the moisture content of the bamboo strips is 30-40%.

5. The method for producing energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein in step S6, the fumigation chamber is maintained at a negative pressure of 0.03-0.04MPa by using a vacuum pump, the fumigation time of the Chinese herbal medicine steam is 30-40min, and the Chinese herbal medicine steam is steam obtained by pulverizing 10-20 parts of wormwood, 10-20 parts of folium isatidis, 10-20 parts of garlic leaves, 10-20 parts of tea leaves, 5-10 parts of radix isatidis, 5-10 parts of pepper leaves, and 4-8 parts of mint, adding 3-4 times the volume of water, and soaking for 4-6 h.

6. The production method of the energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein the step S7 is performed by drying with a solar-electric energy composite dryer at a temperature of 50-55 ℃ for 6-8h, and the moisture content of the dried bamboo strips is controlled at 15-25%.

7. The method for producing energy-saving and environment-friendly bamboo chopsticks according to claim 6, wherein the bamboo splints of the step S7 are dried in the sun before being put into a dryer for treatment.

8. The production method of the energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein in the step S10, a solar energy-electric energy composite dryer is adopted for drying treatment, the temperature of the dryer is 45-50 ℃, the drying time is 4-8h, and the moisture content of the dried bamboo chopsticks is controlled below 10%.

9. The production method of energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein the total volume of the food-grade polishing powder and the bamboo chopsticks in the step S11 accounts for 80-90% of the inner cavity of the polishing machine, and the polishing time is 30-40 min.

10. The method for producing energy-saving and environment-friendly bamboo chopsticks according to claim 1, wherein the ultraviolet sterilization time in the step S14 is 45-60 min.