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Enzymic preparation treatment method for disposable chopstick production

A production method and enzyme preparation technology, applied in the field of disposable bamboo chopsticks production and processing, can solve the problems of easy discoloration and mildew of bamboo chopsticks, high leaching of sulfur dioxide as a microbial indicator of bamboo chopsticks, and health hazards of consumers.

Active Publication Date: 2015-07-08
宁夏乙征生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because bamboo itself contains protein, fat, starch, etc., bamboo chopsticks are prone to changes such as discoloration and mildew. In order to ensure the freshness and beautiful appearance of bamboo chopsticks, the existing method is to fumigate with sulfur or soak in sodium pyrosulfite during processing. Cooking, so as to achieve the purpose of bleaching and sterilization, the use of these chemical additives will lead to excessive microbial indicators and sulfur dioxide leaching of bamboo chopsticks, which will bring harm to the health of consumers

Method used

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  • Enzymic preparation treatment method for disposable chopstick production
  • Enzymic preparation treatment method for disposable chopstick production
  • Enzymic preparation treatment method for disposable chopstick production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A production method for treating disposable bamboo chopsticks with an enzyme preparation, comprising the following steps:

[0035] ⑴ Cut the bamboo blank into 160mm long rough bamboo chopsticks with a bamboo chopsticks forming machine.

[0036] (2) Put 200kg of rough bamboo chopsticks obtained in step (1) into 600kg of compound enzyme solution and soak for 1 hour at 25°C.

[0037] The compound enzyme preparation solution is a solution obtained by dissolving the compound enzyme preparation in an aqueous solution containing glycerin; the compound enzyme preparation, glycerin and water are mixed at a weight ratio of 1.5:1:97.5.

[0038] The compound enzyme preparation is composed of protease, lipase, amylase, cellulase, xylanase and pectinase, and its mass fractions are 25%, 20%, 25%, 10%, 10% and 10% respectively.

[0039] (3) Dry and sterilize the rough bamboo chopsticks soaked in the enzyme preparation obtained in step (2) at 98.0° C. for 2.0 h.

[0040] (4) Polishing...

Embodiment 2

[0042] A production method for treating disposable bamboo chopsticks with an enzyme preparation, comprising the following steps:

[0043] ⑴ Cut the bamboo blank into 240mm long rough bamboo chopsticks with a bamboo chopsticks forming machine.

[0044] (2) Put 200kg of rough bamboo chopsticks obtained in step (1) into 600kg of compound enzyme preparation solution and soak at 40°C for 1.5h.

[0045] The compound enzyme preparation solution is a solution obtained by dissolving the compound enzyme preparation in an aqueous solution containing glycerin; the compound enzyme preparation, glycerin and water are mixed at a weight ratio of 1.5:1:97.5.

[0046] The compound enzyme preparation is composed of protease, lipase, amylase, cellulase, xylanase and pectinase, and its mass fractions are 15%, 20%, 20%, 15%, 15% and 15% respectively.

[0047] (3) Dry and sterilize the rough bamboo chopsticks soaked in the enzyme preparation obtained in step (2) at 100.0° C. for 2.0 h.

[0048] (4...

Embodiment 3

[0050] A production method for treating disposable bamboo chopsticks with an enzyme preparation, comprising the following steps:

[0051] ⑴ Cut the bamboo blank into 200mm long rough bamboo chopsticks with a bamboo chopsticks forming machine.

[0052] (2) Put 200kg of rough bamboo chopsticks obtained in step (1) into 600kg of compound enzyme preparation solution and soak at 30°C for 1.2h.

[0053]The compound enzyme preparation solution is a solution obtained by dissolving the compound enzyme preparation in an aqueous solution containing glycerin; the compound enzyme preparation, glycerin and water are mixed at a weight ratio of 1.5:1:97.5.

[0054] The compound enzyme preparation is composed of protease, lipase, amylase, cellulase, xylanase and pectinase, and its mass fractions are 20%, 20%, 20%, 15%, 15% and 10% respectively.

[0055] (3) Dry and sterilize the rough bamboo chopsticks soaked in the enzyme preparation obtained in step (2) at 99.0° C. for 2.0 h.

[0056] (4) ...

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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 [0001] The invention relates to the field of production and processing of disposable bamboo chopsticks, in particular to a production method of sulfur-free bleaching of disposable bamboo chopsticks through biological treatment of enzyme preparations. Background technique [0002] Because disposable bamboo chopsticks are light in weight, easy to transport, low in cost, safe and hygienic, they are increasingly being used by the catering industry as the first choice of catering utensils. China produces about 7.5 billion pairs of bamboo chopsticks every year and exports 3 billion pairs. [0003] The components of bamboo fiber are mainly composed of more than 90% cellulose, hemicellulose and lignin, followed by chemical components such as protein, fat, starch, pectin, tannin, pigment and ash. Because bamboo itself contains protein, fat, starch, etc., bamboo chopsticks are prone to changes such as discoloration and mildew. In order to ensure the freshness and beau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B27K3/02B27K3/50B27K5/04C12N9/88C12N9/50C12N9/42C12N9/26C12N9/20C12N9/18
CPCB27K3/02B27K3/025B27K3/50B27K5/0085B27K5/02B27K5/04B27K2240/20
Inventor 王双平陈龙吴鹏
Owner 宁夏乙征生物工程有限公司
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