Bamboo product production and processing process

Abstract

The application relates to the technical field of bamboo product production and processing, in particular to a bamboo product production and processing technology; first, bamboo is boiled in a sodium chloride aqueous solution to remove sugar and fat, then the bamboo product is naturally dried, then the dried bamboo is mixed with sodium chloride particles and silicon dioxide particles in a specific proportion, and is fried, so that the product surface is strengthened, sodium ions further penetrate the product, the elastic modulus and the static bending strength of the product are improved, and the prepared bamboo product has high elastic modulus and static bending strength and can improve the service life of the product.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of bamboo product production and processing, and particularly relates to a bamboo product production and processing technology. BACKGROUND

[0002] The traditional processing technology of bamboo products is to peel off the green layer of bamboo, break it into bamboo strips, and then dry and carbonize the bamboo strips to achieve the purposes of degreasing, dehydration, sterilization and killing of insect eggs. Then, subsequent processing is performed according to different types of bamboo products, such as cutting into bamboo chopsticks, or impregnating and pressing into bamboo boards.

[0003] However, after carbonization, the elastic modulus and tensile strength of the bamboo strips decrease;

[0004] Therefore, the bamboo products that have not been carbonized are more susceptible to environmental factors such as humidity, sunlight, and insect damage, resulting in a relatively short service life.

[0005] Therefore, it is urgent to improve the production and processing technology of bamboo products, which can not only ensure that the bamboo products have high elastic modulus and static bending strength, but also improve the service life of the products. SUMMARY

[0006] The technical problem to be solved by the present application is to improve the production and processing technology of bamboo products, which can not only ensure that the bamboo products have high elastic modulus and static bending strength, but also improve the service life of the products.

[0007] To solve the above technical problems, the technical scheme adopted by the present application is as follows:

[0008] The bamboo product production and processing technology comprises the following steps:

[0009] Step 1: Soak the bamboo flesh part without green layer in a sodium chloride aqueous solution to cook the bamboo flesh to remove sugar and fat;

[0010] Step 2: Dry the cooked bamboo flesh;

[0011] Step 3: Mix the dried bamboo flesh with sodium chloride particles and silicon dioxide particles and fry; the mass ratio of sodium chloride particles to silicon dioxide particles is 10-30:70-90.

[0012] Further, the bamboo product production and processing technology further comprises the following steps:

[0013] Step 4: Mix the fried bamboo flesh with fragrant cedar wood particles and heat to smoke, so that the molecules of the fragrant cedar wood particles penetrate into the bamboo flesh.

[0014] Further, in the step 4 of the bamboo product production and processing technology, the mass ratio of the bamboo flesh to the fragrant cedar wood is 90-110:5-15.

[0015] Further, in the bamboo product production and processing process, the heating temperature of the smoking in step 4 is 60-80℃.

[0016] Further, in the bamboo product production and processing process, the smoking is multiple smoking treatments, and the time of each smoking treatment is 15-20 minutes.

[0017] Further, in the bamboo product production and processing process, in step 1, the concentration of the sodium chloride solution is 4-5.5%, and the cooking time is 2-4h.

[0018] Further, in the bamboo product production and processing process, step 2 is specifically: placing the cooked bamboo meat in a natural environment for air-drying for more than 48h to evaporate the moisture of the bamboo meat naturally.

[0019] Further, in the bamboo product production and processing process, in step 3, the frying temperature is 40-50℃, and the frying time is 1.5-2.5h.

[0020] Further, in the bamboo product production and processing process, in step 4, the smoking container is subjected to air extraction and pressure reduction during heating smoking.

[0021] The application also protects the bamboo product produced by the bamboo product production and processing process.

[0022] The bamboo product production and processing process of the application has the advantages that: in the bamboo product production and processing process, the bamboo meat is first cooked in a sodium chloride aqueous solution to remove sugar and fat, then the bamboo product is naturally dried, then the dried bamboo meat is mixed with sodium chloride particles and silicon dioxide particles in a specific ratio, and then frying is performed to strengthen the product surface, make the sodium ions further penetrate the product, improve the elastic modulus and static bending strength of the product, and make the produced bamboo product have high elastic modulus and static bending strength, and also improve the service life of the product.

[0023] Further, by mixing and smoking the bamboo meat with the fragrant cypress wood, the color of the product surface is changed, the product appearance is improved, and the elastic modulus and static bending strength of the product are also moderately improved. The smoking is divided into multiple treatments, and the treatment time is 15-20 minutes. Different smoking times can be selected according to the color and luster of the product surface. DETAILED DESCRIPTION

[0024] To illustrate the technical content, purposes and effects of the application, the following embodiments are described.

[0025] The specific embodiment of the application relates to a bamboo product production and processing process, which comprises the following steps:

[0026] Step 1: Soaking the bamboo meat part without green bamboo in sodium chloride solution to cook, remove sugar and fat from the bamboo meat;

[0027] Step 2: Drying the cooked bamboo meat;

[0028] Step 3: Mixing and frying the dried bamboo meat with sodium chloride particles and silicon dioxide particles; the mass ratio of sodium chloride particles to silicon dioxide particles is 10-30:70-90.

[0029] As a preferred embodiment, it further includes the following steps:

[0030] Step 4: Mixing the fried bamboo meat with cedar wood particles and heating to smoke, so that the cedar wood particles are molecularized and penetrated into the bamboo meat. Preferably, the mass ratio of bamboo meat to cedar wood particles is 10:1.

[0031] As a preferred embodiment, in step 4, the mass ratio of bamboo meat to cedar wood is 90-110:5-15.

[0032] As a preferred embodiment, in step 4, the heating temperature for smoking is 60-80℃.

[0033] As a preferred embodiment, the smoking is a multiple smoking treatment, and each smoking treatment lasts for 15-20 minutes.

[0034] As a preferred embodiment, in step 1, the concentration of sodium chloride solution is 4-5.5%, and the cooking time is 2-4h.

[0035] As a preferred embodiment, step 2 specifically includes: placing the cooked bamboo meat in a natural environment for air drying for more than 48h, so that the water in the bamboo meat evaporates naturally.

[0036] As a preferred embodiment, in step 3, the frying temperature is 40-50℃, and the frying time is 1.5-2.5h.

[0037] As a preferred embodiment, in step 4, the smoking container is evacuated and depressurized during heating and smoking.

[0038] Preferably, the raw material of the bamboo meat is 6-8 years old Phyllostachys pubescens, and after removing the surface dirt and 0.01mm green bamboo, and the bamboo meat part after the bamboo joints, the bamboo meat can be cut into various shapes, such as bamboo strips, for the convenience of subsequent processing.

[0039] Example 1

[0040] A bamboo product production and processing process, comprising the following steps:

[0041] Step 1: Soak the bamboo meat part (bamboo strip) with the green bamboo removed in a sodium chloride aqueous solution for cooking, so that the bamboo meat is degreased and degreased, the concentration of the sodium chloride solution is 4.7%, and the cooking time is 3h;

[0042] Step 2: Place the cooked bamboo meat in a natural environment for drying for more than 48h, so that the moisture of the bamboo meat is naturally evaporated;

[0043] Step 3: Mix and fry the dried bamboo meat with sodium chloride particles and silicon dioxide particles; the mass ratio of the sodium chloride particles to the silicon dioxide particles is 20:80, the frying temperature is 45℃, and the frying time is 2h;

[0044] Step 4: Mix the fried bamboo meat with cedar wood particles, the mass ratio of the bamboo meat to the cedar wood is 90-110:5-15, and heat and smoke, the heating temperature of the smoking is 60-80℃, so that the cedar wood particles are molecularly penetrated into the inside of the bamboo meat, the smoking is multiple smoking treatment, and the time of each smoking treatment is 15-20 minutes; During heating and smoking, the smoking container is pumped to reduce the pressure to below 0.6kPa.

[0045] Example 2

[0046] A bamboo product production and processing process, comprising the following steps:

[0047] Step 1: Soak the bamboo meat part (bamboo strip) with the green bamboo removed in a sodium chloride aqueous solution for cooking, so that the bamboo meat is degreased and degreased, the concentration of the sodium chloride solution is 4%, and the cooking time is 2h;

[0048] Step 2: Place the cooked bamboo meat in a natural environment for drying for more than 48h, so that the moisture of the bamboo meat is naturally evaporated;

[0049] Step 3: Mix and fry the dried bamboo meat with sodium chloride particles and silicon dioxide particles; the mass ratio of the sodium chloride particles to the silicon dioxide particles is 20:80, the frying temperature is 45℃, and the frying time is 2h;

[0050] Step 4: Mix the fried bamboo meat with cedar wood particles, the mass ratio of the bamboo meat to the cedar wood is 90-110:5-15, and heat and smoke, the heating temperature of the smoking is 60-80℃, so that the cedar wood particles are molecularly penetrated into the inside of the bamboo meat, the smoking is multiple smoking treatment, and the time of each smoking treatment is 15-20 minutes; During heating and smoking, the smoking container is pumped to reduce the pressure to below 0.6kPa.

[0051] Example 3

[0052] A bamboo product production and processing process, comprising the following steps:

[0053] Step 1: Soaking the bamboo meat part (bamboo strip) without green bamboo in a sodium chloride aqueous solution to cook the bamboo meat, and remove the sugar and fat, the concentration of the sodium chloride solution is 5.5%, and the cooking time is 4h;

[0054] Step 2: Placing the cooked bamboo meat in a natural environment for air drying for more than 48h to evaporate the water in the bamboo meat naturally;

[0055] Step 3: Mixing and frying the dried bamboo meat with sodium chloride particles and silicon dioxide particles, the mass ratio of the sodium chloride particles to the silicon dioxide particles is 30:70, the frying temperature is 50℃, and the frying time is 2.5h;

[0056] Step 4: Mixing the fried bamboo meat with fragrant cedar wood particles, the mass ratio of the bamboo meat to the fragrant cedar wood is 110:15, and heating and smoking, the heating temperature for smoking is 80℃, so that the molecules of the fragrant cedar wood particles penetrate into the inside of the bamboo meat, the smoking is multiple smoking treatments, and the time for each smoking treatment is 20 minutes; during the heating and smoking, the smoking container is subjected to air extraction and pressure reduction to below 0.6kPa.

[0057] Comparative Example 1

[0058] The bamboo product production and processing process described in Example 1, except that Step 3 is omitted.

[0059] Comparative Example 2

[0060] The bamboo product production and processing process described in Example 1, except that Step 4 is omitted.

[0061] Comparative Example 3

[0062] The bamboo product production and processing process described in Example 1, except that Step 3 is replaced by: carbonizing the dried bamboo strip in an environment of 180-220℃, and uniformly spraying water on the bamboo strip during the carbonization process, so that the surface temperature of the bamboo strip is maintained at 140-160℃.

[0063] Comparative Example 4

[0064] The bamboo product production and processing process described in Example 1, except that the cooking step of the bamboo strip in Step 1 is omitted.

[0065] Comparative Example 5

[0066] The bamboo product production and processing process described in Example 1, except that the sodium chloride aqueous solution in Step 1 is replaced by ordinary water.

[0067] Comparative Example 6

[0068] The bamboo product production and processing process described in Example 1, except that in Step 3, the mass ratio of sodium chloride to silicon dioxide is changed to 50:50.

[0069] Experimental Examples

[0070] The bamboo products prepared in Examples 1-3 and Comparative Examples 1-6 were cut into bamboo strips with a thickness of 10 mm, a width of 20 mm and a length of 300 mm, respectively (the bamboo strips selected from the same part of the bamboo meat in each example and comparative example were selected to have a consistent quality), and were respectively sealed and packaged, and were placed at an ambient temperature of 25°C for 36 months, and then were tested for the elastic modulus and the static bending strength and were observed for the moldy area:

[0071] The experimental results are shown in Table 1:

[0072] Table 1

[0073] Elastic modulus (MPa) Static bending strength (MPa) Molded area (%) Example 1 15358 163 0 Example 2 14293 152 0 Example 3 14928 159 0 Comparative Example 1 13365 123 3.68 Comparative Example 2 15243 159 0 Comparative Example 3 11025 119 0 Comparative Example 4 13597 135 0.39 Comparative Example 5 14586 156 0.18 Comparative Example 6 15028 148 0.05

[0074] As can be seen from the results in Table 1, after being stored for 36 months, the bamboo strips prepared in Examples 1-3 have the highest elastic modulus and static bending strength, and do not have moldy area, and have a quality superior to the bamboo strips prepared in Comparative Examples 1-6, indicating that the bamboo products prepared in Examples 1-3 have both a high elastic modulus and a high static bending strength, and can improve the service life of the products.

[0075] The above description is merely an example of the present application, and does not limit the patent scope of the present application, and any equivalent transformation or direct or indirect application in the related technical field using the content of the present application is also included in the patent protection scope of the present application.

Claims

1. A bamboo product manufacturing and processing technology, characterized in that, Includes the following steps: Step 1: Soak the bamboo flesh (after removing the green part) in a sodium chloride solution and cook it to remove sugar and fat from the bamboo flesh; Step 2: Dry the cooked bamboo shoots; Step 3: Mix the dried bamboo pulp with sodium chloride granules and silica granules and stir-fry; the mass ratio of sodium chloride granules to silica granules is 10-30:70-90; In step 3, the frying temperature is 40-50℃ and the frying time is 1.5-2.5h; It also includes the following steps: Step 4: Mix the stir-fried bamboo meat with cedar wood particles, heat and smoke it to allow the cedar wood particles to penetrate into the bamboo meat through molecularization. In step 4, the mass ratio of bamboo pulp to cedar wood is 90-110:5-15; In step 4, the heating temperature for smoking is 60-80℃; The fumigation process involves multiple fumigation treatments, with each treatment lasting 15-20 minutes.

2. The bamboo product manufacturing and processing technology according to claim 1, characterized in that, In step 1, the concentration of the sodium chloride solution is 4-5.5%, and the cooking time is 2-4 hours.

3. The bamboo product manufacturing and processing technology according to claim 1, characterized in that, Step 2 specifically involves: placing the cooked bamboo meat in a natural environment to dry for more than 48 hours, allowing the moisture in the bamboo meat to evaporate naturally.

4. The bamboo product manufacturing and processing technology according to claim 1, characterized in that, In step 4, during the heating and smoking process, the smoking container is depressurized by evacuation.

5. Bamboo products obtained by the bamboo product manufacturing and processing process according to any one of claims 1-4.