Mildew-proof and antibacterial treatment method and device for bamboo products for food contact

Abstract

The invention relates to the technical field of bamboo mould prevention, and particularly discloses a mould-proof and antibacterial treatment method and device for bamboo products for food contact, and the mould-proof and antibacterial treatment method comprises the following steps: (S01) taking a bamboo test piece and immersing the bamboo test piece in a pre-prepared mould-proof and antibacterial solution for mould-proof and antibacterial treatment; (S02) the treated bamboo test piece is taken out and put into a drying oven to be dried till the weight is stable; the mildew-proof and antibacterial treatment comprises the following steps: (S01-1) dissolving a proper amount of saffron petal extract powder in water, and stirring to obtain a mildew-proof and antibacterial solution; (S01-2) putting the mildew-proof and antibacterial solution into a tableware treatment cavity, and immersing the bamboo test piece into the mildew-proof and antibacterial solution in the tableware treatment cavity; (S01-3) the tableware treatment cavity is vacuumized, so that the interior of the tableware treatment cavity is in a negative pressure environment, and the negative pressure state is maintained for soaking; and (S01-4) after the pressure in the tableware treatment cavity is recovered to normal pressure, soaking continues. The mildewproof and antibacterial coating has the characteristics of better mildewproof and antibacterial effects and good environmental protection property and safety.

Description

Technical Field

[0001] The present invention relates to the technical field of bamboo mildew prevention, and particularly relates to a method and device for mildew prevention and antibacterial treatment of bamboo products for food contact. Background Art

[0002] Among global environmental issues, plastic pollution is becoming increasingly serious, especially the damage to the ecological environment caused by fast-moving consumer goods such as plastic straws is particularly significant. Against this background, bamboo, as a green, renewable, and biodegradable biomass material, has become an excellent choice for sustainable substitution of plastics. Bamboo fast-moving consumer goods cover multiple fields such as tableware, packaging supplies, medical supplies, hotel supplies, and daily necessities, showing the potential to be an ideal environmentally friendly alternative to plastic fast-moving consumer goods and having a huge domestic and international consumer market. The "Replacing Plastics with Bamboo" initiative jointly launched by the Chinese government and the International Bamboo and Rattan Organization has further promoted the popularization of bamboo products in the international market; among them, bamboo tableware, as an important part of bamboo fast-moving consumer goods, emphasizes the importance of developing food-grade bamboo tableware based on its environmental protection and safety; considering its raw material characteristics, usage scenarios, and broad application prospects, it is particularly crucial to promote the research and development and application of bamboo tableware.

[0003] Soaking bamboo tableware with a mildew prevention and antibacterial agent can improve the mildew prevention performance of bamboo tableware. Currently, the mildew prevention and antibacterial agents used for bamboo tableware are mainly chemical synthetic organic substances, which will all cause certain harm to the human body. The patent document with the publication number "CN113459234A" discloses a method for preparing a mildew-proof bamboo unit / bamboo product, which includes the following steps: first, preliminarily dry the bamboo, then perform high-temperature heat treatment in a carbonization kiln, continuously spray atomized water to maintain a slightly positive pressure in the kiln body, and collect the heat treatment wastewater; then precipitate the reducing sugar in the bamboo heat treatment wastewater to obtain wastewater a; then oxidize wastewater a with an oxidant or UV ultraviolet irradiation to obtain a mildew-proof impregnation liquid; finally, immerse the bamboo unit in the mildew-proof impregnation liquid, or directly brush the mildew-proof impregnation liquid onto the surface of the bamboo product to obtain a mildew-proof bamboo unit / bamboo product; this scheme first uses bamboo high-temperature heat treatment wastewater for bamboo mildew prevention treatment. After the mildew prevention treatment, the color and antibacterial property of the bamboo can reach the effect of high-temperature heat treatment, and the bamboo strength is retained and heat energy is saved; most of the chromaticity, phenols, organic acids and other organic substances in the bamboo high-temperature heat treatment wastewater are adsorbed during the impregnation process, reducing the difficulty and cost of wastewater treatment. However, the mildew-proof impregnation liquid therein is obtained by oxidizing wastewater a with an oxidant or UV ultraviolet irradiation and is used for impregnation or directly brushing onto the surface of the bamboo product, which will still cause harm to the human body.

[0004] Therefore, at present, for the mildew prevention and antibacterial treatment of bamboo products for food contact, there are problems of poor mildew prevention and antibacterial effects, and insufficient environmental protection and safety. Summary of the Invention

[0005] In order to solve the above technical problems existing in the mold and mildew antibacterial treatment of bamboo products for food contact, the present invention provides a method and device for the mold and mildew antibacterial treatment of bamboo products for food contact, which can effectively improve the mold and mildew antibacterial performance of bamboo tableware, make full use of natural plant extracts as an auxiliary means, and has the characteristics of better mold and mildew inhibition effect, good environmental protection and safety.

[0006] The first technical solution of the present invention: A method for the mold and mildew antibacterial treatment of bamboo products for food contact, comprising the following steps,

[0007] (S01) Take a bamboo specimen and immerse it in a pre-prepared mold and mildew antibacterial solution for mold and mildew antibacterial treatment;

[0008] (S02) Take out the bamboo specimen treated in step (S01) and put it into a drying oven to dry until the weight is stable;

[0009] The mold and mildew antibacterial treatment in step (S01) includes the following steps,

[0010] (S01-1) Take an appropriate amount of saffron petal extract powder and dissolve it in water, and stir to obtain a mold and mildew antibacterial solution;

[0011] (S01-2) Place the mold and mildew antibacterial solution in step (S01-1) into the tableware treatment cavity, and immerse the bamboo specimen in the mold and mildew antibacterial solution in the tableware treatment cavity;

[0012] (S01-3) Evacuate the tableware treatment cavity in step (S01-2) to make the inside of the tableware treatment cavity in a negative pressure environment, and maintain the negative pressure state for soaking;

[0013] (S01-4) After the pressure in the tableware treatment chamber in step (S01-3) is restored to normal pressure, continue the soaking. In the present invention, the bamboo specimens are immersed in a pre-prepared mildew and antibacterial solution, and then the treated bamboo specimens are placed in a drying oven to dry until the weight is stable, so that a uniform and dense mildew and antibacterial solution protective film is formed on the surface of the bamboo specimens. The mildew and antibacterial solution protective film can effectively prevent the growth and reproduction of molds and bacteria on the surface of the bamboo specimens; the present invention uses saffron petal extract powder as a raw material, dissolves it in water and stirs to obtain a mildew and antibacterial solution, and immerses the bamboo specimens in the mildew and antibacterial solution in the tableware treatment chamber. The saffron petal extract molecules can effectively inhibit or kill the microorganisms on the surface of the bamboo, including bacteria and molds, extend the service life of the bamboo tableware and ensure the health and safety of users. As a natural plant extract, the saffron petal extract powder has little impact on the physical properties of the bamboo itself and does not affect the natural beauty and feel of the bamboo; in the present invention, the bamboo specimens in the tableware treatment chamber are first soaked under negative pressure, and the mildew and antibacterial solution is deeply penetrated into the interior of the bamboo by means of vacuum pressurization, which can not only improve the treatment efficiency, but also ensure that the inside and outside of the bamboo can be evenly treated, enhancing the overall mildew and antibacterial quality of the bamboo products. Specifically, the air in the tableware treatment chamber is pumped out by a vacuum pump to form a negative pressure environment, and the mildew and antibacterial solution will be forced into the internal pores of the bamboo. The negative pressure state is maintained for a period of time to ensure that the mildew and antibacterial solution has enough time to penetrate into the internal structure of the bamboo; then the pressure in the tableware treatment chamber is restored to normal pressure and continue to soak to ensure that both the surface and the inside of the bamboo can be fully treated. The overall method combines negative pressure soaking and normal pressure soaking to ensure that the mildew and antibacterial solution uniformly penetrates into the inside and surface of the bamboo specimens, thus fully ensuring the mildew and antibacterial performance of the bamboo specimens; compared with the traditional chemical treatment method, the saffron petal extract in the present invention is a natural substance, harmless to the human body and easy to degrade, reducing the impact of chemical substances on the environment. There is no need for high-energy-consuming operations such as high temperature and high pressure during the whole processing process, and the energy consumption is also low.

[0014] Preferably, the preparation of the saffron petal extract powder in step (S01-1) includes the following steps

[0015] (A01) Take an appropriate amount of dried saffron petal powder, add ethanol to dissolve it to obtain a saffron mixed solution;

[0016] (A02) Ultrasonic the saffron mixed solution in step (A01) and filter to obtain the filtrate;

[0017] (A03) After concentrating the filtrate in step (A02) and performing lyophilization, a saffron petal extract powder is obtained. Ethanol is used to dissolve the dried saffron petal powder. Ethanol as a solvent can effectively extract the active ingredients in saffron, such as active substances like crocin; the ultrasonic-assisted extraction used helps to improve the extraction efficiency and reduce the loss of heat-sensitive components; filtration can remove impurity substances with larger particles, making the filtrate have better purity; heating and concentrating to a moisture content of 10% - 20% reduces the subsequent lyophilization pressure; the saffron petal extract powder obtained by lyophilization has sufficient active ingredients. The concentration and lyophilization processes can remove excess water and also maintain the stability of the extract, facilitating storage and use.

[0018] Preferably, the mass-volume ratio of the dried saffron petal powder to ethanol in step (A01) is 1:30 - 50. More preferably, the mass-volume ratio of the dried saffron petal powder to ethanol in step (A01) is 1:35 - 45. Even more preferably, the mass-volume ratio of the dried saffron petal powder to ethanol in step (A01) is 1:40. Defining the mass-volume ratio of the dried saffron petal powder to ethanol can better dissolve the dried saffron petal powder and better dissolve out the active ingredients in saffron.

[0019] Preferably, the mass concentration of ethanol in step (A01) is 60%. 60% ethanol can more effectively dissolve and protect the active ingredients in saffron and avoid being damaged during the extraction process.

[0020] Preferably, the ultrasound in step (A02) is carried out in an ultrasonic generator. The ultrasonic generator can significantly improve the extraction efficiency of the saffron petal extract and ensure the purity and activity of the extract; compared with traditional mechanical stirring or heating extraction methods, ultrasonic extraction can not only shorten the extraction time, but also reduce the loss of heat-sensitive components, maintain the biological activity of the extract. At the same time, it does not require the use of a large amount of organic solvents, is more environmentally friendly and has better cost-effectiveness.

[0021] Preferably, the ultrasound in step (A02) is

[0022] Set appropriate ultrasonic power, time and frequency, and use the intermittent ultrasound mode to perform ultrasonic treatment on the saffron mixed solution. When ultrasonic waves propagate in a liquid, the cavitation effect generated can break the plant cell wall, making the active ingredients inside the cells more easily released into the solution; by optimizing the ultrasonic power, time and frequency, the cavitation effect is maximized, thereby improving the extraction efficiency; the intermittent ultrasound mode can reduce the overheating phenomenon that may be caused by continuous ultrasound, helping to protect heat-sensitive active ingredients from being damaged, and thus maintaining the activity and stability of the extract.

[0023] Preferably, the ultrasonic power in the step (A02) is 200W - 300W, the ultrasonic frequency is 20kHz - 40kHz, and the ultrasonic time is 20min - 60min. More preferably, the ultrasonic power in the step (A02) is 220W - 280W, the ultrasonic frequency is 25kHz - 35kHz, and the ultrasonic time is 30min - 50min. More preferably, the ultrasonic power in the step (A02) is 240W - 260W, the ultrasonic frequency is 28kHz - 32kHz, and the ultrasonic time is 35min - 45min. More preferably, the ultrasonic power in the step (A02) is 250W, the ultrasonic frequency is 30kHz, and the ultrasonic time is 40min. By controlling the ultrasonic power and frequency within an appropriate range, the degradation or inactivation of heat-sensitive components caused by excessive energy can be avoided, thereby maintaining the activity and stability of the extract; on the premise of ensuring the extraction effect, by optimizing the ultrasonic parameters, energy consumption can be reduced, and an economical and efficient production process can be achieved; for example, when the ultrasonic power of the ultrasonic generator is set at 200W and the ultrasonic frequency is 20kHz, ultrasonic waves can effectively break the plant cell wall, promote the release of active ingredients inside the cells, thereby improving the extraction efficiency, ensuring that every part of the solution can be fully processed, and avoiding problems of local over-extraction or under-extraction; when the ultrasonic time is controlled within 30 minutes, it ensures the full extraction of active ingredients inside the cells without over-damaging the active ingredients.

[0024] Preferably, the intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 4min - 6min, then pause for 1min - 2min, and cycle periodically until the cumulative ultrasonic time reaches the set ultrasonic time. More preferably, the intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 5min, then pause for 2min, and cycle periodically until the cumulative ultrasonic time reaches the set ultrasonic time. Compared with the continuous ultrasonic used in the prior art, the intermittent ultrasonic mode can utilize energy more effectively, reduce energy consumption while achieving the same extraction effect; through the setting of the intermittent ultrasonic mode, the problem of overheating of the solution that may be caused by continuous ultrasonic can be avoided, thereby protecting heat-sensitive active ingredients from being damaged and ensuring the effective rupture of the cell wall and the full release of components; giving the solution cooling time during the interval of ultrasonic action can prevent the degradation or inactivation of active ingredients caused by temperature rise and maintain the activity and stability of the extract. Setting the working time of the ultrasonic generator to 5 minutes and the working interval time of the ultrasonic generator to 2 minutes can make the internal energy distribution of the solution more uniform and ensure that the entire solution system can be evenly processed.

[0025] Preferably, the filtration in step (A02) is completed by filter paper or a filter screen. Filtering with filter paper or a filter screen can effectively remove solid impurities and undissolved particles in the saffron mixed solution, ensuring the purity and efficiency of subsequent concentration and lyophilization processes; by selecting an appropriate pore size of the filter paper or filter screen, the quality of the extract can be further optimized, guaranteeing the purity of the extract and the stability of the active ingredients.

[0026] Preferably, the concentration temperature in step (A03) is 40°C to 60°C. More preferably, the concentration temperature in step (A03) is 45°C to 55°C. More preferably, the concentration temperature in step (A03) is 50°C. The defined concentration temperature can effectively control the concentration process of the saffron petal extract, ensuring the stability and activity of the active ingredients, avoiding the decomposition or volatilization of heat-sensitive components due to too high a temperature, and the low concentration efficiency and prolonged processing time due to too low a temperature, thereby improving the efficiency while ensuring the quality of the extract.

[0027] Preferably, the lyophilization temperature in step (A03) is -4°C to 6°C. More preferably, the lyophilization temperature in step (A03) is -3°C to 5°C. More preferably, the lyophilization temperature in step (A03) is -2°C to 4°C. More preferably, the lyophilization temperature in step (A03) is -1°C to 3°C. More preferably, the lyophilization temperature in step (A03) is 0°C to 2°C. The defined range of lyophilization temperature can ensure the stability and activity of the extract; it helps to maintain the biological activity of the extract, reduce the loss of heat-sensitive components, and at the same time take into account the lyophilization efficiency and shorten the processing time.

[0028] Preferably, the concentration of the mold and mildew antibacterial solution in step (S01-1) is 300 mg / mL to 500 mg / mL. More preferably, the concentration of the mold and mildew antibacterial solution in step (S01-1) is 350 mg / mL to 450 mg / mL. More preferably, the concentration of the mold and mildew antibacterial solution in step (S01-1) is 400 mg / mL. By selecting different concentration ranges of the mold and mildew antibacterial solution, the mold and mildew antibacterial treatment effect of bamboo specimens can be optimized under different conditions; a higher solution concentration such as 500 mg / mL can provide stronger mold and mildew antibacterial ability, effectively inhibiting or killing microorganisms on the surface of bamboo, prolonging the service life of bamboo tableware and ensuring the health and safety of users; however, too high a concentration may cause an increase in the solution viscosity, affecting its permeability inside the bamboo; therefore, selecting a moderate concentration range such as 350 mg / mL to 450 mg / mL can improve the operability and penetration efficiency of the solution while ensuring the mold and mildew antibacterial effect; lower concentrations such as 300 mg / mL to 500 mg / mL are suitable for cost-sensitive or mild treatment cases, while still providing effective mold and mildew antibacterial protection.

[0029] Preferably, the pH of the mildew and antibacterial solution is adjusted to 6.5 - 7.0 before vacuum pumping in step (S01 - 3). By adjusting the pH value to 6.5 - 7.0, the degradation of active ingredients can be reduced, their biological activity and efficacy can be maintained, energy consumption and the usage amount of chemicals can be reduced, and a more environmentally friendly and economical production process can be achieved; also, the permeability and distribution uniformity of the mildew and antibacterial solution can be enhanced, enabling the solution to penetrate more effectively into the interior of bamboo, improving the treatment efficiency and effect, reducing the possible chemical damage to the bamboo itself, and avoiding problems such as the destruction of the bamboo structure or color change caused by too high or too low acidity or alkalinity.

[0030] Preferably, the way to adjust the pH of the mildew and antibacterial solution in step (S01 - 3) is as follows:

[0031] Obtain the initial pH value of the mildew and antibacterial solution;

[0032] If the initial pH value of the mildew and antibacterial solution is lower than 6.5, add dilute sodium hydroxide solution drop by drop to adjust it to the range;

[0033] If the initial pH value of the mildew and antibacterial solution is higher than 7.0, add dilute hydrochloric acid solution drop by drop to adjust it to the range. Select dilute sodium hydroxide solution and dilute hydrochloric acid solution as regulators. They react mildly and are easy to control, capable of gradually adjusting the pH value to the required range, avoiding excessive fluctuations in the pH value or exceeding the target range caused by adding an excessive amount of regulator at one time; by using dilute sodium hydroxide solution and dilute hydrochloric acid solution, the pH value of the mildew and antibacterial solution can be precisely controlled to keep it within the ideal range of 6.5 - 7.0, enhancing the permeability and distribution uniformity of the mildew and antibacterial solution, enabling the solution to penetrate more effectively into the interior of bamboo, and improving the treatment efficiency; at the same time, avoiding too high or too low acidity or alkalinity can reduce the possible chemical damage to the bamboo itself and protect the structure and color of the bamboo.

[0034] Preferably, the vacuum pumping in step (S01 - 3) is completed by a vacuum pump. By using a vacuum pump to extract air to form a negative pressure environment, the dissolved gas in the solution is reduced, and the generation of bubbles during the treatment is lowered; it promotes the mildew and antibacterial solution to penetrate more deeply into the micropores and cell structures of bamboo and be more evenly distributed on the surface and inside of bamboo, avoiding problems of too high or too low local concentration and ensuring that each part can be fully treated; in the negative pressure environment, the absorption rate of the mildew and antibacterial solution is accelerated, the treatment time is shortened, and the treatment efficiency is improved.

[0035] Preferably, the vacuum degree in the step (S01-3) is 0.08 MPa to 0.1 MPa. By controlling the vacuum degree within the range of 0.08 MPa to 0.1 MPa, it can ensure that the distribution of the mildew and antibacterial solution on the surface and inside of the bamboo is more uniform, avoid the problems of too high or too low local concentration, and ensure that each part can be fully treated; it can also accelerate the absorption rate of the mildew and antibacterial solution, make the solution penetrate into the bamboo faster, shorten the treatment time, improve the treatment efficiency, and can penetrate more deeply into the micropores and cell structures of the bamboo to ensure that the solution can reach the internal tissues of the bamboo to provide more comprehensive protection; controlling the pressure within the range of 0.08 MPa to 0.1 MPa can also avoid causing excessive mechanical stress on the bamboo, protect the structural integrity of the bamboo, and prevent the deformation or damage of the bamboo caused by too high pressure.

[0036] Preferably, the time of negative pressure soaking in the step (S01-3) is 0.5 h to 1.5 h. More preferably, the time of negative pressure soaking in the step (S01-3) is 1 h. By controlling the treatment time, it can maximize the treatment efficiency on the premise of ensuring the treatment quality; compared with a longer treatment time, limiting the treatment time within the set range can significantly reduce the production cycle, reduce energy consumption and equipment operation time, improve production capacity, avoid causing too many chemical or physical effects on the bamboo itself, and maintain its natural characteristics and mechanical strength on the premise that the mildew and antibacterial solution has enough time to penetrate into the deep structure of the bamboo.

[0037] Preferably, the time of normal pressure soaking in the step (S01-4) is 0.5 h to 1.5 h. More preferably, the time of normal pressure soaking in the step (S01-4) is 1 h. By controlling the treatment time, it can maximize the treatment efficiency on the premise of ensuring the treatment quality; compared with a longer treatment time, limiting the treatment time within the set range can significantly reduce the production cycle, reduce energy consumption and equipment operation time, improve production capacity, avoid causing too many chemical or physical effects on the bamboo itself, and maintain its natural characteristics and mechanical strength on the premise that the bamboo can fully absorb the mildew and antibacterial solution to ensure that the solution can penetrate into all parts of the bamboo to provide comprehensive protection.

[0038] Preferably, the drying temperature in the step (S02) is 100 °C to 150 °C. More preferably, the drying temperature in the step (S02) is 105 °C to 145 °C. More preferably, the drying temperature in the step (S02) is 110 °C to 140 °C. More preferably, the drying temperature in the step (S02) is 115 °C to 135 °C. More preferably, the drying temperature in the step (S02) is 120 °C to 130 °C. More preferably, the drying temperature in the step (S02) is 125 °C.

[0039] Preferably, the drying time in the step (S02) is 2h to 10h. More preferably, the drying time in the step (S02) is 3h to 9h. More preferably, the drying time in the step (S02) is 4h to 8h. More preferably, the drying time in the step (S02) is 5h to 7h. More preferably, the drying time in the step (S02) is 6h. The defined drying temperature can ensure the uniform evaporation of moisture inside and outside the bamboo, avoiding problems of deformation or cracking caused by uneven drying; on the premise of ensuring the drying effect, reasonably controlling the temperature and time can directly reduce production costs, reduce the rejection rate caused by improper drying, and further improve production efficiency; it can also ensure the hygienic safety of bamboo by controlling the temperature above 115°C and reduce the risk of microbial contamination; it can not only efficiently and uniformly remove the moisture in the bamboo, but also sterilize and disinfect, improving product quality.

[0040] Preferably, after the bamboo specimen dried in the step (S02) is processed into a shape, a mildew-proof and antibacterial bamboo tableware is obtained.

[0041] Preferably, the mildew-proof and antibacterial bamboo tableware is a bamboo straw, a bamboo knife, a bamboo fork, a bamboo spoon, bamboo chopsticks, a bamboo bowl and / or a bamboo dinner plate.

[0042] Preferably, in the step (S01), the surface of the bamboo specimen is polished with fine sandpaper, and the polished bamboo specimen is subjected to preliminary drying treatment. The polishing treatment increases the roughness of the bamboo surface, improves the adhesion of the coating or impregnating solution on the surface, enables the mildew-proof and antibacterial solution to better adhere to the bamboo surface, and reduces the risk of shedding or failure; the polished surface is also smoother and can penetrate more evenly into the bamboo interior; the preliminary drying treatment of the polished bamboo specimen can further reduce its moisture content, prepare for the subsequent impregnation treatment, and reduce the deformation and cracking problems of the bamboo caused by moisture changes during the subsequent processing, thereby improving the structural integrity and mechanical strength of the bamboo; increasing the slight polishing of the surface of the bamboo specimen with fine sandpaper and the preliminary drying treatment of the polished bamboo specimen can not only improve the surface quality and treatment effect of the bamboo, but also enhance permeability, improve adhesion, and reduce deformation and cracking.

[0043] Preferably, the preliminary drying treatment is completed by a drying oven or natural air drying.

[0044] Preferably, the moisture content of the bamboo specimens after the preliminary drying treatment is 10% - 15%. Controlling the moisture content of the bamboo within the range of 10% - 15% can ensure that the bamboo maintains an appropriate humidity during subsequent processing; it can avoid the increase in brittleness caused by excessive drying of the bamboo, and prevent mildew and deformation problems caused by too high moisture content of the bamboo; through a low-temperature drying oven or natural air drying, the moisture in the bamboo can evaporate slowly and evenly, reducing internal stress concentration and the risk of cracking and deformation; compared with high-temperature drying, the low-temperature drying oven is more energy-efficient and has less impact on the environment; natural air drying completely relies on the natural environment without additional energy consumption, which is a more environmentally friendly option, and reduces the rejection rate caused by improper drying, further improving production efficiency.

[0045] Preferably, the determination of the antifungal activity of the saffron petal extract powder includes the following steps,

[0046] (D01) Dissolve the saffron petal extract powder in dimethyl sulfoxide;

[0047] (D02) Filter the solution in step (D01) and take the filtrate;

[0048] (D03) Add the filtrate in step (D02) to the PDB medium and mix and culture until the PDB medium solidifies;

[0049] (D04) Take a mold plate with normal growth, cut a fungal cake on the mold plate with a punch and place it on the surface of the solidified PDB medium in step (D03) for culture, and observe the growth of the hyphae every day. By dissolving the saffron petal extract powder in dimethyl sulfoxide and filtering, insoluble impurities can be effectively removed, ensuring the accuracy and reliability of subsequent experiments; adding the filtrate to the PDB medium and mixing and culturing until solidification enables the active ingredients to better reproduce and grow in the PDB medium, thus better playing an antibacterial role against subsequent molds.

[0050] It provides a uniform and suitable growth environment for subsequent mold culture; by cutting a fungal cake on a mold plate with normal growth with a punch and placing it on the surface of the solidified PDB medium for culture, the growth of the hyphae can be visually observed; observing the growth of the hyphae every day can evaluate the inhibitory effect of the saffron petal extract on different mold species, so as to screen out the extract concentration or treatment method with the best antifungal activity, and thus quickly and accurately evaluate the antifungal performance of the saffron petal extract.

[0051] Preferably, the volume fraction of dimethyl sulfoxide in step (D01) is 5%. By dissolving the saffron petal extract powder in dimethyl sulfoxide with a volume fraction of 5%, the active ingredients of the extract can be fully dissolved, while avoiding unnecessary interference with subsequent experiments caused by high concentrations of organic solvents.

[0052] Preferably, the filtration in step (D02) is completed by filter paper or microporous membrane. Filtration through filter paper or microporous membrane can more effectively remove insoluble impurities, ensuring the accuracy and reliability of subsequent experiments.

[0053] Preferably, the culture temperature in step (D03) is 45°C to 55°C. More preferably, the culture temperature in step (D03) is 47°C to 53°C. More preferably, the culture temperature in step (D03) is 49°C to 51°C. More preferably, the culture temperature in step (D03) is 50°C. The defined culture temperature enables the active ingredients to reproduce and grow better in the PDB medium, thus exerting a better antibacterial effect on subsequent molds.

[0054] Preferably, in step (D03), the culture is carried out until the concentration of the saffron petal extract reaches 0 mg / mL to 400 mg / mL. More preferably, in step (D03), the culture is carried out until the concentration of the saffron petal extract reaches 50 mg / mL to 350 mg / mL. More preferably, in step (D03), the culture is carried out until the concentration of the saffron petal extract reaches 100 mg / mL to 300 mg / mL. More preferably, in step (D03), the culture is carried out until the concentration of the saffron petal extract reaches 150 mg / mL to 250 mg / mL. More preferably, in step (D03), the culture is carried out until the concentration of the saffron petal extract reaches 180 mg / mL to 220 mg / mL. More preferably, in step (D03), the culture is carried out until the concentration of the saffron petal extract reaches 200 mg / mL. The defined concentration of the saffron petal extract can better exert an antibacterial effect on subsequent molds, thereby more accurately judging the antifungal activity of the saffron petal extract powder.

[0055] Preferably, the culture in step (D04) is completed in an incubator. Placing the mold plate in an incubator for culture can provide a stable and suitable temperature environment for it, thereby reducing the influence of external temperature fluctuations on the experimental results and ensuring the repeatability and accuracy of the experimental data; the setting of the incubator can also provide a certain degree of humidity control, further optimizing the growth conditions of the molds, and thus more precisely evaluating the antifungal activity of the saffron petal extract.

[0056] Preferably, the cultivation temperature in step (D04) is 26°C to 30°C. More preferably, the cultivation temperature in step (D04) is 27°C to 29°C. Even more preferably, the cultivation temperature in step (D04) is 28°C. The defined cultivation temperature can better promote the effect of the saffron petal extract on the growth of molds, thereby more accurately understanding the antifungal activity of the saffron petal extract.

[0057] Preferably, the cultivation time in step (D04) is 4 days to 8 days. More preferably, the cultivation time in step (D04) is 5 days to 7 days. Even more preferably, the cultivation time in step (D04) is 6 days. The defined cultivation time can ensure that the molds have enough time to grow, demonstrating the effect of the extract on the entire growth cycle of the molds, while ensuring the timeliness while accurately evaluating the antifungal activity of the saffron petal extract.

[0058] Preferably, Aspergillus niger, Trichoderma viride and / or Penicillium citrinum are used to detect the mildew-proof performance of the dried bamboo specimens in (S02). Selecting Aspergillus niger, Trichoderma viride or Penicillium citrinum, which are common and representative in daily life, can well judge the mildew-proof performance of the treated bamboo specimens.

[0059] Preferably, the detection of the mildew-proof performance includes the following steps

[0060] (B01) Prepare a suspension of Aspergillus niger, Trichoderma viride or Penicillium citrinum and activate the suspension.

[0061] (B02) Take PDB medium and coat the activated suspension in step (B01) on the PDB medium.

[0062] (B03) Place the dried bamboo specimens in the PDB medium in step (B02) for cultivation, and observe the growth degree of molds on the surface of the bamboo specimens. Using the three common mold species of Aspergillus niger, Trichoderma viride and / or Penicillium citrinum to detect the mildew-proof performance of the treated bamboo specimens can comprehensively evaluate the inhibitory effect of the saffron petal extract under the action of different molds; by preparing and activating the suspension, it is ensured that the molds are in an active state, thus ensuring the accuracy and effectiveness of the experiment; coating the activated suspension on the PDB medium provides a suitable growth environment for the molds, ensuring good cultivation of the molds; placing the dried bamboo specimens in the PDB medium with well-cultivated molds for cultivation can directly evaluate its mildew-proof performance by observing the growth of molds on the bamboo surface; the entire process of detecting the mildew-proof performance has good scientificity.

[0063] Preferably, the culture temperature in step (B03) is 26°C to 30°C. More preferably, the culture temperature in step (B03) is 27°C to 29°C. Even more preferably, the culture temperature in step (B03) is 28°C. The defined culture temperature can better promote the action of molds on the dried bamboo specimens, and detect the mildew-proof performance of the dried bamboo specimens by active molds.

[0064] Preferably, the culture time in step (B03) is 4 days to 7 days. More preferably, the culture time in step (B03) is 5 days to 6 days. The defined culture time can ensure that the molds have enough time to grow and act on the dried bamboo specimens, taking into account timeliness while ensuring accurate evaluation of the anti-mildew activity of saffron petal extract.

[0065] Preferably, Escherichia coli and / or Staphylococcus aureus are used to detect the antibacterial performance of the (S02) dried bamboo specimens. Using these two common pathogenic bacteria, Escherichia coli or Staphylococcus aureus, to detect the antibacterial performance of the treated bamboo specimens can well evaluate the inhibitory effect of saffron petal extract under the action of different bacteria.

[0066] Preferably, the detection of the antibacterial performance includes the following steps,

[0067] (C01) Prepare a bacterial suspension of Escherichia coli or Staphylococcus aureus and activate the bacterial suspension;

[0068] (C02) Take PCA medium and coat the activated bacterial suspension in step (C01) on the PCA medium;

[0069] (C03) Place the dried bamboo specimens in the PCA medium of step (C02) for culture and measure the average diameter of the inhibition zone on the surface of the bamboo specimens. By preparing and activating the bacterial suspension, ensure that the bacteria are in an active state, thus ensuring the accuracy and effectiveness of the experiment; coat the activated bacterial suspension on the PCA medium to provide a suitable growth environment for the bacteria; place the dried bamboo specimens in the PCA medium with the activated bacterial suspension for culture, and by observing the size of the average inhibition zone diameter on the surface of the bamboo specimens, the antibacterial performance can be visually and accurately evaluated.

[0070] Preferably, the culture temperature in step (C03) is 35°C to 40°C. More preferably, the culture temperature in step (C03) is 36°C to 39°C. Even more preferably, the culture temperature in step (B03) is 37°C to 38°C. The defined culture temperature provides active growth conditions for the bacteria, ensuring the active growth and reproduction of the bacteria, and thus more visually and accurately evaluating the antibacterial performance.

[0071] Preferably, the incubation time in step (C03) is 20 h to 28 h. More preferably, the incubation time in step (C03) is 22 h to 26 h. Even more preferably, the incubation time in step (C03) is 24 h to 25 h. The defined incubation time can ensure that the bacteria have sufficient time to reproduce, divide and grow, resulting in different diameters of the antibacterial zones on the surface of the bamboo specimens, while taking into account timeliness when visually and accurately evaluating the antibacterial performance.

[0072] The second technical solution of the present invention: A mold and mildew antibacterial treatment device for bamboo products in contact with food, comprising a tableware conveying mechanism, above which there are provided a tableware cleaning mechanism and a mold and mildew antibacterial solution cylinder, and the mold and mildew antibacterial solution cylinder is located beside the tableware cleaning mechanism;

[0073] The tableware conveying mechanism includes a bottom plate, on which there is provided a slideway, and a sliding trolley is slidably provided on the slideway. The sliding trolley is located between the tableware cleaning mechanism and the mold and mildew antibacterial solution cylinder. The top of the sliding trolley is provided with a tableware inlet and a solution inlet. The tableware inlet is connected to the discharge port of the tableware cleaning mechanism through a first conveying pipe, and the solution inlet is connected to the discharge port of the mold and mildew antibacterial solution cylinder through a second conveying pipe;

[0074] The interior of the sliding trolley is provided with a tableware treatment chamber, and a rotating assembly is rotatably provided in the tableware treatment chamber;

[0075] The rotating assembly includes a rotating shaft rod, which is rotatably provided in the tableware treatment chamber. The end of the rotating shaft rod is rotatably provided with a rotating wheel, and the rotating wheel is located outside the sliding trolley and is rotatably provided in the slideway;

[0076] A first rotating gear is provided on the rotating shaft rod; a tableware cleaning roller is rotatably provided in the tableware treatment chamber, and a second rotating gear is provided at the end of the tableware cleaning roller, and the second rotating gear meshes with the first rotating gear;

[0077] The rotating shaft rod is provided with tableware transport rollers, and the tableware transport rollers correspond to the tableware cleaning drums. By setting up the tableware conveying mechanism, the present invention realizes the automatic transfer of tableware between cleaning and anti-mildew and antibacterial treatment, greatly improving the treatment efficiency, reducing manual operation, and lowering the labor intensity; the tableware cleaning mechanism and the anti-mildew and antibacterial solution cylinder are respectively connected to the tableware treatment cavity through the first conveying pipe and the second conveying pipe, so that both the anti-mildew and antibacterial solution and the bamboo tableware to be subjected to anti-mildew and antibacterial treatment are stored inside the sliding trolley with a closed structure, ensuring that the tableware will not be secondarily contaminated during the transfer process, while also ensuring the uniform distribution of the anti-mildew and antibacterial solution and its effective contact with the bamboo specimens, improving the treatment effect; the setting of the rotating assembly in the present invention further enhances the efficiency and effect of tableware treatment; by installing a rotating shaft rod in the tableware treatment cavity and connecting a rotating wheel to its end, the sliding trolley can move smoothly on the slideway while the tableware cleaning drum inside can rotate continuously, thus ensuring that the bamboo specimens can be comprehensively cleaned during the cleaning process and avoiding the existence of dead corners; the meshing design of the first rotating gear and the second rotating gear enables the rotational movement of the rotating shaft rod to be effectively transmitted to the tableware cleaning drum, thereby realizing the uniform stirring and cleaning of the bamboo specimens.

[0078] Specifically, first, place the bamboo specimens to be treated in the tableware cleaning mechanism for cleaning. After cleaning, the bamboo specimens are conveyed into the sliding trolley through the first conveying pipe. Secondly, the sliding trolley moves along the slideway to the lower part of the anti-mildew and antibacterial solution cylinder. At this time, the anti-mildew and antibacterial solution flows out from the bottom of the cylinder body and flows into the sliding trolley through the second conveying pipe. Then, start the driving link assembly to make the sliding trolley move slowly along the slideway. During the movement, the rotating assembly starts to work. The rotating shaft rod drives the first rotating gear to rotate. Through the meshing relationship with the second rotating gear, the tableware cleaning drum also starts to rotate, ensuring that the bamboo specimens can be comprehensively cleaned during the cleaning process and avoiding the existence of dead corners. At the same time, the tableware transport rollers also start to rotate. They correspond to the tableware cleaning drums and can take out the cleaned tableware from the cleaning drums by using the existing rotating system without adding extra power.

[0079] In addition, the first conveying pipe and the second conveying pipe are flexible pipes, which can flexibly bend and stretch during the movement of the sliding trolley, ensuring that the anti-mildew and antibacterial solution and the cleaned bamboo tableware can be smoothly transported into the sliding trolley, avoiding the pipes from being pulled or damaged due to the movement of the sliding trolley, and ensuring the continuity and stability of the entire treatment process.

[0080] Preferably, a first coating portion is provided on the surface of the tableware transport roller, and a second coating portion is provided on the surface of the tableware cleaning roller, and the second coating portion corresponds to the first coating portion. Through the setting of the coating portion, it plays a role in protecting the surface of the tableware, reducing the wear on the bamboo tableware during the cleaning and transmission processes, and extending the service life of the tableware. At the same time, the first coating portion and the second coating portion can adopt a fluff-containing flexible structure containing a mold and antibacterial material, such as containing silver ions or copper ions. When the bamboo specimen contacts these coating portions, it can effectively inhibit the growth of microorganisms, thereby enhancing the mold and antibacterial ability of the tableware, and helping the mold and antibacterial solution to be evenly distributed on the surface of the bamboo specimen, ensuring that every part can be fully treated and avoiding the situation of being uncovered or unevenly treated.

[0081] Preferably, the height of the second coating portion in the tableware treatment cavity is higher than that of the first coating portion. Due to the higher position of the second coating portion, when the tableware cleaning roller rotates, it can ensure that the upper area of the bamboo tableware can also be fully subjected to mold and antibacterial treatment, thereby improving the uniformity of the mold and antibacterial treatment and avoiding the treatment blind area caused by the height difference between the tableware transport roller and the tableware cleaning roller. At the same time, the higher second coating portion helps to prevent the splashes or drips generated during the cleaning process from directly falling on the untreated or already treated but not yet dried tableware, reducing the risk of cross-contamination. And when it contacts the bamboo tableware, it can apply a greater pressure, and can more effectively remove stubborn stains and microorganisms.

[0082] Preferably, a driving link assembly is provided on the bottom plate, and the driving link assembly is movably connected to the sliding trolley. The driving link assembly can automatically control the movement of the sliding trolley, realizing the automatic transfer of the tableware between cleaning and mold and antibacterial treatment, reducing manual intervention and improving production efficiency. At the same time, it can accurately control the moving speed and position of the sliding trolley, ensuring the stability and accuracy of the tableware during the treatment process and avoiding errors caused by improper manual operation.

[0083] Preferably, the driving link assembly comprises a fixed rod, the fixed rod is fixed on the bottom plate, a first driving motor is arranged on the fixed rod, a driving end of the first driving motor is connected to a first connecting rod, and an end of the first connecting rod away from the first driving motor is rotatably connected to a second connecting rod; a connecting portion is arranged on the top of the sliding trolley, and an end of the second connecting rod away from the first connecting rod is rotatably connected to the connecting portion. The fixed rod serves as a supporting base and is firmly connected to the bottom plate, providing a stable installation platform for the entire driving link assembly, and the moving speed and position of the sliding trolley can be accurately controlled by the first driving motor, ensuring the stability and accuracy of the tableware during the processing process, avoiding errors caused by improper manual operation, and at the same time, through the rotation connection between the first connecting rod and the second connecting rod, the sliding trolley is allowed to move freely within a certain range, while also limiting unnecessary shaking, thereby further enhancing the stability of the sliding trolley during movement; the position relationship of the sliding trolley relative to the fixed rod can be easily changed by the first connecting rod and the second connecting rod, so that the driving link assembly can better adapt to the layout requirements of workspaces of different sizes.

[0084] Preferably, the tableware washing mechanism comprises a tableware washing cylinder, a tableware inlet is provided at the top of the tableware washing cylinder, a tableware pouring structure is provided on the tableware washing cylinder, and the tableware pouring structure is located above the tableware inlet. The tableware pouring structure provided above the tableware inlet allows the user to quickly pour multiple pieces of tableware into the washing cylinder at one time, which reduces the time for placing a single piece of tableware compared to the traditional manual one-by-one placement method, thereby effectively improving the efficiency and convenience of tableware washing. At the same time, the space resources in the vertical direction are utilized, so that more tableware to be washed can be accommodated under the same floor space.

[0085] Preferably, the tableware pouring structure includes a rotating motor, which is fixed on the outer wall of the tableware washing cylinder, and the driving end of the rotating motor is provided with a first rotating shaft, which is located in the tableware washing cylinder, and the top of the tableware washing cylinder is fixed with a positioning shaft seat, and the first rotating shaft is rotatably arranged on the positioning shaft seat; the end of the first rotating shaft is fixed with a swing arm, and the swing arm is provided with a lifting cylinder, and the lifting end of the lifting cylinder is rotatably connected with a rotating connecting rod; the end of the swing arm away from the first rotating shaft is rotatably provided with a second rotating shaft, and one end of the second rotating shaft is fixedly connected to the end of the rotating connecting rod away from the lifting cylinder, and the second rotating shaft is provided with a tableware storage box. By combining the rotating motor and the lifting cylinder, the entire tableware pouring process is almost completely automated. The user only needs to put the dirty tableware into the tableware storage box, and the subsequent operations such as dumping are automatically completed by the system, which greatly reduces the need for manual intervention. And by means of electric drive, the swing arm and the components installed thereon can be quickly and accurately controlled to adjust the angle so as to better receive the tableware from above or change the dumping direction to meet the needs of different positions.

[0086] Preferably, a cylinder mounting seat is provided on the swing arm, and the lifting cylinder is arranged on the cylinder mounting seat. The cylinder mounting seat provides a stable support platform for the lifting cylinder, ensuring that the cylinder can maintain stable performance output during operation and avoiding displacement deviation caused by vibration or external force. At the same time, the limited space on the swing arm is reasonably utilized to arrange the cylinder and its related components, reducing the additional occupied space volume.

[0087] Preferably, a water outlet is provided at the bottom of the tableware cleaning cylinder, and a solenoid valve is provided at the water outlet of the tableware cleaning cylinder. Through the setting of the water outlet and the solenoid valve, when the amount of water generated during the cleaning process exceeds a certain threshold, the solenoid valve can be opened in time to drain the excess water, avoiding the occurrence of overflow caused by excessive water accumulation.

[0088] Preferably, the bottom of the tableware cleaning cylinder is a conical guiding structure. The conical guiding structure is conducive to the concentration of wastewater towards the water outlet, making the drainage smoother and faster, and avoiding the occurrence of water accumulation; it is also conducive to guiding the cleaned bamboo specimens to the first conveying pipe smoothly.

[0089] Preferably, the part of the inner wall of the tableware cleaning cylinder between the tableware inlet and the conical guiding part is a guiding inclined plane structure. The guiding inclined plane structure can smoothly guide the poured bamboo specimens into the tableware cleaning cylinder and reach the first conveying pipe after being cleaned.

[0090] Preferably, the mildew and antibacterial solution cylinder includes a solution cylinder body, the solution cylinder body is located above the solution inlet, and a stirring assembly is rotatably arranged in the solution cylinder body.

[0091] Preferably, the stirring assembly includes mounting ear plates, the mounting ear plates are fixedly arranged on the inner wall of the solution cylinder body, a positioning mounting plate is arranged on the mounting ear plates, a second driving motor is arranged on the positioning mounting plate, and a rotating gear is arranged at the driving end of the second driving motor;

[0092] A rotating disk is rotatably arranged on the mounting ear plates, and a stirring shaft rod is arranged on the rotating disk;

[0093] A number of rotating teeth are provided on the rotating disk, and the rotating teeth are meshed with the rotating gear. The stirring assembly is used to achieve uniform mixing of the solution, so as to ensure that the active ingredients of the anti-mildew and antibacterial solution can be fully dispersed in the solution, thereby improving its use effect. Specifically, when the second driving motor is started, it drives the rotating gear to rotate, and then drives the rotating teeth meshed with it to rotate. Since the rotating disk is rotatably connected to the mounting ear plate, and the axis line of the rotating disk is perpendicular to the axis line of the rotating gear, the stirring shaft rod can perform a rotational motion in three-dimensional space inside the solution cylinder body, which not only increases the complexity of the liquid flow path, but also promotes more uniform mixing of the substances in the entire container.

[0094] Preferably, a conical stirring part is provided at one end of the stirring shaft rod away from the rotating disk, and spiral downward ribs are provided on the outer curved surface of the conical stirring part. By providing the conical stirring part, a more complex flow pattern can be formed in the liquid, thereby enhancing the convection and diffusion of the solution and ensuring that the anti-mildew and antibacterial components can be more evenly distributed in the entire solution system. At the same time, the spiral ribs on the outer curved surface of the conical stirring part can generate a downward force during the stirring process to help bring the solid particles or concentrates deposited at the bottom of the solution cylinder back into the solution and accelerate its dissolution process.

[0095] Preferably, the stirring shaft rod and the rotating disk are connected by threads. Since the rotating disk and the stirring shaft rod are connected by threads, they can be easily disassembled when the stirring components need to be replaced or cleaned, which simplifies the maintenance work.

[0096] Preferably, a liquid level sensor and a concentration detector are fixed on the inner wall of the solution cylinder body. By fixedly arranging the liquid level sensor and the concentration detector inside the solution cylinder body, real-time monitoring and management of the anti-mildew and antibacterial solution can be realized, thereby improving the intelligent level and use safety of the system. Specifically, the liquid level sensor is used to monitor the liquid height in the solution cylinder to ensure that the solution is sufficient and avoid overflow; while the concentration detector is responsible for measuring the content of the active ingredients in the solution to ensure that it is in the best working state.

[0097] Preferably, an ultrasonic generator is provided inside the solution cylinder body. By adding an ultrasonic generator inside the solution cylinder body, it can not only help the anti-mildew and antibacterial solution mix better with water or other solvents, but also ensure that the active ingredients in the solution are evenly distributed and avoid precipitation or stratification.

[0098] Preferably, the bottom of the solution cylinder body is in a funnel-shaped structure, and a spiral heating pipe is arranged at the funnel-shaped structure of the solution cylinder body. The funnel-shaped structure can effectively guide the solution to flow towards the outlet, reduce the dead corner area, and ensure that all the solution can be fully heated and mixed. At the same time, the arrangement of the spiral heating pipe can evenly distribute heat, make the solution heat more evenly, and avoid local overheating or insufficient heating.

[0099] Preferably, a filter screen is arranged on the inner wall of the solution cylinder body above the funnel-shaped structure. The filter screen can effectively intercept solid particles, precipitates or other impurities in the solution, ensuring that the final used mildew-proof and antibacterial solution is purer.

[0100] Preferably, a freeze dryer is arranged below the solution cylinder body. Through the structural settings of the freeze dryer and the spiral heating pipe, heating concentration and freeze drying can be realized, and saffron petal extract can be well prepared.

[0101] The present invention has the following beneficial effects:

[0102] (1) Immerse the bamboo specimen in the pre-prepared mildew-proof and antibacterial solution, and then put the treated bamboo specimen into a drying oven to dry until the weight is stable, so that a uniform and dense mildew-proof and antibacterial solution protective film is formed on the surface of the bamboo specimen. The mildew-proof and antibacterial solution protective film can effectively prevent the growth and reproduction of molds and bacteria on the surface of the bamboo specimen;

[0103] (2) Using saffron petal extract powder as the raw material, dissolve it in water and stir to obtain a mildew-proof and antibacterial solution. Immerse the bamboo specimen in the mildew-proof and antibacterial solution in the tableware treatment cavity. The saffron petal extract molecules can effectively inhibit or kill the microorganisms on the surface of the bamboo, including bacteria and molds, extend the service life of the bamboo tableware and ensure the health and safety of users. As a natural plant extract, the saffron petal extract powder has little impact on the physical properties of the bamboo itself and does not affect the natural beauty and feel of the bamboo;

[0104] (3) First, perform negative pressure soaking on the bamboo specimen in the tableware treatment cavity, and use the vacuum pressure method to make the mildew-proof and antibacterial solution penetrate deeply into the interior of the bamboo. This can not only improve the treatment efficiency, but also ensure that the inside and outside of the bamboo can be evenly treated, enhancing the overall mildew-proof and antibacterial quality of the bamboo products. Specifically, the air in the tableware treatment cavity is pumped out by a vacuum pump to form a negative pressure environment, and the mildew-proof and antibacterial solution will be forced into the internal pores of the bamboo. The negative pressure state is maintained for a period of time to ensure that the mildew-proof and antibacterial solution has enough time to penetrate into the internal structure of the bamboo; then the pressure in the tableware treatment cavity is restored to normal pressure and soaking continues to ensure that both the surface and the inside of the bamboo can be fully treated. The overall method of combining negative pressure soaking and normal pressure soaking ensures that the mildew-proof and antibacterial solution uniformly penetrates into the inside and surface of the bamboo specimen, thus fully ensuring the mildew-proof and antibacterial performance of the bamboo specimen;

[0105] (4) Compared with traditional chemical treatment methods, the saffron petal extract is a substance of natural origin, harmless to the human body and easy to degrade, reducing the environmental impact of chemicals. There is no need for high-energy-consuming operations such as high temperature and high pressure during the entire processing process, and the energy consumption is also low;

[0106] (5) By setting up a tableware conveying mechanism, the automatic transfer of tableware between cleaning and anti-mildew and antibacterial treatment is realized, greatly improving the processing efficiency, reducing manual operation and lowering the labor intensity; the tableware cleaning mechanism and the anti-mildew and antibacterial solution cylinder are respectively connected to the tableware treatment cavity through the first conveying pipe and the second conveying pipe, so that both the anti-mildew and antibacterial solution and the bamboo tableware to be subjected to anti-mildew and antibacterial treatment are stored inside the sliding trolley with a closed structure, ensuring that the tableware will not be secondarily polluted during the transfer process, while also ensuring the uniform distribution of the anti-mildew and antibacterial solution and the effective contact with the bamboo specimens, improving the treatment effect;

[0107] (6) The setting of the rotating assembly further enhances the efficiency and effect of tableware treatment; by installing a rotating shaft rod in the tableware treatment cavity and connecting a rotating wheel to its end, while the sliding trolley can move smoothly on the slideway, the tableware cleaning drum inside can rotate continuously, thus ensuring that the bamboo specimens can be cleaned comprehensively during the cleaning process and avoiding the existence of dead corners; the meshing design of the first rotating gear and the second rotating gear enables the rotational movement of the rotating shaft rod to be effectively transmitted to the tableware cleaning drum, thereby realizing the uniform stirring and cleaning of the bamboo specimens. Description of the Drawings

[0108] Figure 1 is a schematic structural diagram of the treatment device of the present invention;

[0109] Figure 2 is a schematic structural diagram of the tableware conveying mechanism of the present invention;

[0110] Figure 3 is an internal structure diagram of the tableware conveying mechanism of the present invention;

[0111] Figure 4 is Figure 3 an enlarged view of part C in

[0112] Figure 5 is a schematic structural diagram of the tableware treatment cavity of the present invention;

[0113] Figure 6 is a schematic structural diagram of the first coating part and the second coating part of the present invention;

[0114] Figure 7 is a schematic structural diagram of the tableware cleaning cylinder of the present invention;

[0115] Figure 8 Structural schematic diagram of the rotating gear of the present invention;

[0116] Figure 9 Structural schematic diagram of the rotating disk of the present invention;

[0117] Figure 10 Structural schematic diagram of the rotating tooth of the present invention;

[0118] Figure 11 is Figure 10 enlarged view of part A in

[0119] Figure 12 Structural schematic diagram of the conical stirring part of the present invention;

[0120] Figure 13 Control chart of the anti - mildew experiment results of the present invention using Aspergillus niger, Trichoderma viride and Penicillium citrinum;

[0121] Figure 14 Control chart of the antibacterial experiment results of the present invention using Escherichia coli and Staphylococcus aureus.

[0122] The reference signs in the drawings are: 100 - anti - mildew and antibacterial solution cylinder; 101 - solution cylinder body; 102 - stirring assembly; 103 - mounting ear plate; 104 - positioning mounting plate; 105 - second driving motor; 106 - rotating gear; 107 - rotating disk; 108 - stirring shaft rod; 1081 - conical stirring part; 1083 - rib; 1085 - filter screen; 1086 freeze - dryer; 1087 - ultrasonic generator; 109 - rotating tooth; 200 - tableware cleaning mechanism; 201 - tableware cleaning cylinder; 202 - tableware inlet; 203 - tableware pouring structure; 2031 - rotating motor; 2032 - first rotating shaft; 2033 - positioning shaft seat; 2034 - swing arm; 2035 - cylinder mounting seat; 2036 - second rotating shaft; 2037 - jacking cylinder; 2038 - rotating connecting rod; 204 - tableware storage box; 207 - conical guiding part; 208 - guiding inclined plane; 209 - cleaning spray head; 210 - water outlet; 300 - tableware conveying mechanism; 301 - bottom plate; 302 - slideway; 303 - sliding trolley; 304 - connecting part; 305 - tableware inlet; 306 - solution inlet; 307 - first conveying pipe; 308 - second conveying pipe; 400 - driving connecting rod assembly; 401 - fixed rod; 402 - first driving motor; 403 - first connecting rod; 404 - second connecting rod; 405 - rotating assembly; 406 - rotating shaft rod; 407 - tableware processing cavity; 408 - rotating wheel; 409 - tableware transport roller; 410 - first rotating gear; 411 - second rotating gear; 412 - tableware cleaning roller; 413 - second coating part; 414 - first coating part. Detailed implementation manners

[0123] The following further describes the present invention in conjunction with the accompanying drawings and embodiments, but it shall not be used as a basis for limiting the present invention.

[0124] The method for mildew and antibacterial treatment of bamboo products for food contact includes the following steps.

[0125] (S01) Take bamboo specimens and immerse them in a pre-prepared mildew and antibacterial solution for mildew and antibacterial treatment; in step (S01), the surface of the bamboo specimens is polished with fine sandpaper, and the polished bamboo specimens are subjected to preliminary drying treatment; the preliminary drying treatment is completed by a drying oven or natural air drying; the preliminary drying treatment is carried out until the moisture content in the bamboo specimens is 10% - 15%; the preliminary drying temperature in the drying oven is 40°C - 70°C.

[0126] The mildew and antibacterial treatment in step (S01) includes the following steps.

[0127] (S01-1) Take an appropriate amount of saffron petal extract powder and dissolve it in water, and stir to obtain a mildew and antibacterial solution; in step (S01-1), the concentration of the mildew and antibacterial solution is 300mg / mL - 500mg / mL; in step (S01-1), the concentration of the mildew and antibacterial solution is 350mg / mL - 450mg / mL; in step (S01-1), the concentration of the mildew and antibacterial solution is 400mg / mL.

[0128] The preparation of the saffron petal extract powder in step (S01-1) includes the following steps.

[0129] (A01) Take an appropriate amount of dried saffron petal powder, add ethanol to dissolve it to obtain a saffron mixed solution; in step (A01), the mass-volume ratio of the dried saffron petal powder to ethanol is 1:30 - 50; in step (A01), the mass-volume ratio of the dried saffron petal powder to ethanol is 1:35 - 45; in step (A01), the mass-volume ratio of the dried saffron petal powder to ethanol is 1:40; in step (A01), the mass concentration of ethanol is 60%.

[0130] (A02) Ultrasonic the saffron mixed solution in step (A01) and then filter to obtain the filtrate; the ultrasonic in step (A02) is carried out in an ultrasonic generator.

[0131] The ultrasonic in step (A02) is as follows.

[0132] Set appropriate ultrasonic power, time and frequency, and use the intermittent ultrasonic mode to ultrasonically treat the saffron mixed solution.

[0133] The ultrasonic power in step (A02) is 200W to 300W, the ultrasonic frequency is 20kHz to 40kHz, and the ultrasonic time is 20min to 60min; the ultrasonic power in step (A02) is 220W to 280W, the ultrasonic frequency is 25kHz to 35kHz, and the ultrasonic time is 30min to 50min; the ultrasonic power in step (A02) is 240W to 260W, the ultrasonic frequency is 28kHz to 32kHz, and the ultrasonic time is 35min to 45min; the ultrasonic power in step (A02) is 250W, the ultrasonic frequency is 30kHz, and the ultrasonic time is 40min;

[0134] The intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 4min to 6min, then pause for 1min to 2min, and cycle until the cumulative ultrasonic time reaches the set ultrasonic time;

[0135] The filtration in step (A02) is completed by filter paper or filter screen;

[0136] (A03) After concentrating and freeze-drying the filtrate in step (A02), saffron petal extract powder is obtained; the concentration temperature in step (A03) is 40°C to 60°C; the concentration temperature in step (A03) is 45°C to 55°C; the concentration temperature in step (A03) is 50°C; the freeze-drying temperature in step (A03) is -4°C to 6°C; the freeze-drying temperature in step (A03) is -3°C to 5°C; the freeze-drying temperature in step (A03) is -2°C to 4°C; the freeze-drying temperature in step (A03) is -1°C to 3°C; the freeze-drying temperature in step (A03) is 0°C to 2°C;

[0137] (S01-2) Place the mildew and antibacterial solution in step (S01-1) into the tableware treatment cavity, and immerse the bamboo specimen in the mildew and antibacterial solution in the tableware treatment cavity;

[0138] (S01-3) Evacuate the tableware treatment cavity in step (S01-2) to make the inside of the tableware treatment cavity in a negative pressure environment, and maintain the negative pressure state for soaking; in step (S01-3), adjust the pH of the mildew and antibacterial solution to 6.5 to 7.0 before evacuating;

[0139] The method for adjusting the pH of the mildew and antibacterial solution in step (S01-3) is,

[0140] Obtain the initial pH value of the mildew and antibacterial solution;

[0141] If the initial pH value of the mildew and antibacterial solution is lower than 6.5, add dilute sodium hydroxide solution drop by drop to adjust to the range;

[0142] If the initial pH value of the mildew and antibacterial solution is higher than 7.0, add dilute hydrochloric acid solution drop by drop to adjust to the range;

[0143] The vacuum pumping in step (S01-3) is completed by a vacuum pump; the degree of vacuum in step (S01-3) is 0.08 MPa to 0.1 MPa; the time of negative pressure soaking in step (S01-3) is 0.5 h to 1.5 h; the time of negative pressure soaking in step (S01-3) is 1 h.

[0144] (S01-4) After restoring the pressure in the tableware treatment chamber in step (S01-3) to normal pressure, continue soaking; the time of normal pressure soaking in step (S01-4) is 0.5 h to 1.5 h; the time of normal pressure soaking in step (S01-4) is 1 h.

[0145] The mildew-proof and antibacterial bamboo tableware is bamboo straws, bamboo knives, bamboo forks, bamboo spoons, bamboo chopsticks, bamboo bowls and / or bamboo dinner plates.

[0146] The determination of the antifungal activity of the saffron petal extract powder includes the following steps.

[0147] (D01) Dissolve the saffron petal extract powder in dimethyl sulfoxide; the volume fraction of dimethyl sulfoxide in step (D01) is 5%.

[0148] (D02) Filter the solution in step (D01) and take the filtrate; the filtration in step (D02) is completed by filter paper or microporous filter membrane.

[0149] (D03) Add the filtrate in step (D02) to the PDB medium and mix and culture until the PDB medium solidifies; the culture temperature in step (D03) is 45°C to 55°C; the culture temperature in step (D03) is 47°C to 53°C; the culture temperature in step (D03) is 49°C to 51°C; the culture temperature in step (D03) is 50°C; in step (D03), culture until the concentration of the saffron petal extract reaches 0 mg / mL to 400 mg / mL; in step (D03), culture until the concentration of the saffron petal extract reaches 50 mg / mL to 350 mg / mL; in step (D03), culture until the concentration of the saffron petal extract reaches 100 mg / mL to 300 mg / mL; in step (D03), culture until the concentration of the saffron petal extract reaches 150 mg / mL to 250 mg / mL; in step (D03), culture until the concentration of the saffron petal extract reaches 180 mg / mL to 220 mg / mL; in step (D03), culture until the concentration of the saffron petal extract reaches 200 mg / mL.

[0150] (D04) Take a normally growing mold plate, cut out a mycelial cake on the mold plate with a punch and place it on the surface of the solidified PDB medium in step (D03) for cultivation, and observe the growth of the mycelium every day; the cultivation in step (D04) is completed in an incubator; the cultivation temperature in step (D04) is 26°C to 30°C; the cultivation temperature in step (D04) is 27°C to 29°C; the cultivation temperature in step (D04) is 28°C; the cultivation time in step (D04) is 4 days to 8 days; the cultivation time in step (D04) is 5 days to 7 days; the cultivation time in step (D04) is 6 days.

[0151] The anti-mold performance of the dried bamboo specimens in (S02) is detected using Aspergillus niger, Trichoderma viride and / or Penicillium citrinum:

[0152] The detection of the anti-mold performance includes the following steps,

[0153] (B01) Prepare a bacterial suspension of Aspergillus niger, Trichoderma viride or Penicillium citrinum and activate the bacterial suspension;

[0154] (B02) Take PDB medium and coat the activated bacterial suspension in step (B01) on the PDB medium;

[0155] (B03) Place the dried bamboo specimens in the PDB medium in step (B02) for cultivation and observe the growth degree of the mold on the surface of the bamboo specimens; the cultivation temperature in step (B03) is 26°C to 30°C; the cultivation temperature in step (B03) is 27°C to 29°C; the cultivation temperature in step (B03) is 28°C; the cultivation time in step (B03) is 4 days to 7 days; the cultivation time in step (B03) is 5 days to 6 days.

[0156] The antibacterial performance of the dried bamboo specimens in (S02) is detected using Escherichia coli and / or Staphylococcus aureus:

[0157] The detection of the antibacterial performance includes the following steps,

[0158] (C01) Prepare a bacterial suspension of Escherichia coli or Staphylococcus aureus and activate the bacterial suspension;

[0159] (C02) Take PCA medium and coat the activated bacterial suspension in step (C01) on the PCA medium;

[0160] (C03) Place the dried bamboo specimens in the PCA medium in step (C02) for cultivation, and measure the average diameter of the antibacterial zone on the surface of the bamboo specimens; the cultivation temperature in step (C03) is 35°C to 40°C; the cultivation temperature in step (C03) is 36°C to 39°C; the cultivation temperature in step (B03) is 37°C to 38°C; the cultivation time in step (C03) is 20h to 28h; the cultivation time in step (C03) is 22h to 26h; the cultivation time in step (C03) is 24h to 25h;

[0161] (S02) Take out the bamboo specimens processed in step (S01) and place them in a drying oven for drying until the weight is stable; the drying temperature in step (S02) is 100°C to 150°C; the drying temperature in step (S02) is 105°C to 145°C; the drying temperature in step (S02) is 110°C to 140°C; the drying temperature in step (S02) is 115°C to 135°C; the drying temperature in step (S02) is 120°C to 130°C; the drying temperature in step (S02) is 125°C; the drying time in step (S02) is 2h to 10h; the drying time in step (S02) is 3h to 9h; the drying time in step (S02) is 4h to 8h; the drying time in step (S02) is 5h to 7h; the drying time in step (S02) is 6h; After processing the bamboo specimens dried in step (S02) into a mold, obtain the mildew-proof and antibacterial bamboo tableware.

[0162] Example 1:

[0163] The method for mildew-proof and antibacterial treatment of bamboo products for food contact includes the following steps,

[0164] (S01) Polish the surface of the bamboo specimens with fine sandpaper, and place the polished bamboo specimens in a drying oven at 40°C for preliminary drying treatment until the moisture content in the bamboo specimens is 10% to 15%, and immerse the preliminarily dried bamboo specimens in a pre-prepared mildew-proof and antibacterial solution for mildew-proof and antibacterial treatment;

[0165] The mildew-proof and antibacterial treatment in step (S01) includes the following steps,

[0166] (S01-1) Take an appropriate amount of saffron petal extract powder and dissolve it in water, stir to obtain a mildew-proof and antibacterial solution with a concentration of 300mg / mL;

[0167] The preparation of the saffron petal extract powder in step (S01-1) includes the following steps,

[0168] (A01) Take an appropriate amount of dry powder of saffron petals, add 60% ethanol to dissolve it to obtain a saffron mixed solution, where the mass-volume ratio of the dry powder of saffron petals to ethanol is 1:30;

[0169] (A02) Place the saffron mixed solution in step (A01) in an ultrasonic generator for ultrasonic treatment, and then filter through a filter paper to obtain the filtrate; the ultrasonic treatment in step (A02) is in progress; where the ultrasonic power is set to 200 W, the ultrasonic time is 60 min, the ultrasonic frequency is 25 kHz, and the intermittent ultrasonic mode is used to perform ultrasonic treatment on the saffron mixed solution, where the intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 4 min, and then pause for 1 min, and cycle until the cumulative ultrasonic time reaches the set ultrasonic time;

[0170] (A03) Concentrate the filtrate in step (A02) at a temperature of 40 °C, and perform freeze-drying treatment at a temperature of -4 °C to obtain the dry powder of saffron petal extract;

[0171] (S01-2) Place the mildew and antibacterial solution in step (S01-1) into the tableware treatment cavity, and immerse the bamboo specimen in the mildew and antibacterial solution in the tableware treatment cavity;

[0172] (S01-3) Use a vacuum pump to evacuate the tableware treatment cavity in step (S01-2) so that the inside of the tableware treatment cavity is in a negative pressure environment of 0.08 MPa to 0.1 MPa, and maintain the negative pressure state for soaking for 0.5 h; before evacuating in step (S01-3), adjust the pH of the mildew and antibacterial solution to 6.5 - 7.0;

[0173] The method for adjusting the pH of the mildew and antibacterial solution in step (S01-3) is,

[0174] Obtain the initial pH value of the mildew and antibacterial solution;

[0175] If the initial pH value of the mildew and antibacterial solution is lower than 6.5, then gradually add dilute sodium hydroxide solution to adjust it to the range;

[0176] If the initial pH value of the mildew and antibacterial solution is higher than 7.0, then gradually add dilute hydrochloric acid solution to adjust it to the range;

[0177] (S01-4) After restoring the pressure in the tableware treatment cavity in step (S01-3) to atmospheric pressure, continue to soak for 0.5 h;

[0178] The determination of the antifungal activity of the dry powder of saffron petal extract includes the following steps,

[0179] (D01) Dissolve the dry powder of saffron petal extract in dimethyl sulfoxide with a volume fraction of 5%;

[0180] (D02) Filter the solution in step (D01) through a filter paper and take the filtrate.

[0181] (D03) Add the filtrate in step (D02) to the PDB medium and mix for culturing until the PDB medium solidifies. The culturing temperature is 45°C, and culture until the concentration of the saffron petal extract reaches 100 mg / mL.

[0182] (D04) Take a normally growing mold plate, cut a disc from the mold plate using a punch and place it on the surface of the solidified PDB medium in step (D03) for culturing. Observe the growth of the hyphae every day. The culturing is completed in an incubator at a temperature of 26°C for 8 days.

[0183] Use Aspergillus niger to detect the anti-mildew performance of the dried bamboo specimens in (S02):

[0184] The detection of the anti-mildew performance includes the following steps:

[0185] (B01) Prepare an Aspergillus niger spore suspension and activate the spore suspension.

[0186] (B02) Take the PDB medium and coat the activated spore suspension in step (B01) on the PDB medium.

[0187] (B03) Place the dried bamboo specimens in the PDB medium in step (B02) for culturing and observe the growth degree of the mold on the surface of the bamboo specimens. The culturing temperature is 26°C and the culturing time is 7 days.

[0188] Use Escherichia coli to detect the antibacterial performance of the dried bamboo specimens in (S02):

[0189] The detection of the antibacterial performance includes the following steps:

[0190] (C01) Prepare an Escherichia coli spore suspension and activate the spore suspension.

[0191] (C02) Take the PCA medium and coat the activated spore suspension in step (C01) on the PCA medium.

[0192] (C03) Place the dried bamboo specimens in the PCA medium in step (C02) for culturing and measure the average diameter of the inhibition zone on the surface of the bamboo specimens. The culturing temperature is 35°C and the culturing time is 28 h.

[0193] (S02) Take out the bamboo specimen processed in step (S01) and place it in a drying oven until the weight is stable. The drying temperature is 100 °C and the drying time is 10 h. After processing the dried bamboo specimen in step (S02) into a mold, a mildew-proof and antibacterial bamboo tableware is obtained. The mildew-proof and antibacterial bamboo tableware is a bamboo straw, a bamboo knife, a bamboo fork, a bamboo spoon, bamboo chopsticks, a bamboo bowl, and / or a bamboo dinner plate, etc.

[0194] Example 2:

[0195] A method for mildew-proof and antibacterial treatment of bamboo products for food contact includes the following steps.

[0196] (S01) Polish the surface of the bamboo specimen with fine sandpaper, and place the polished bamboo specimen in a drying oven at 70 °C for preliminary drying until the moisture content of the bamboo specimen is 10% - 15%. Immerse the preliminarily dried bamboo specimen in a pre-prepared mildew-proof and antibacterial solution for mildew-proof and antibacterial treatment.

[0197] The mildew-proof and antibacterial treatment in step (S01) includes the following steps.

[0198] (S01-1) Take an appropriate amount of saffron petal extract powder and dissolve it in water, and stir to obtain a mildew-proof and antibacterial solution with a concentration of 500 mg / mL.

[0199] The preparation of the saffron petal extract powder in step (S01-1) includes the following steps.

[0200] (A01) Take an appropriate amount of dried saffron petal powder, add 60% ethanol to dissolve it to obtain a saffron mixed solution, where the mass-volume ratio of the dried saffron petal powder to ethanol is 1:50.

[0201] (A02) After ultrasonic treatment of the saffron mixed solution in step (A01) in an ultrasonic generator, filter the filtrate through a filter screen. The ultrasonic treatment in step (A02) is in progress. The ultrasonic power is set to 300 W, the ultrasonic time is 20 min, and the ultrasonic frequency is 40 kHz. The saffron mixed solution is ultrasonically treated in an intermittent ultrasonic mode, where the intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 6 min, then pause for 2 min, and cycle until the cumulative ultrasonic time reaches the set ultrasonic time.

[0202] (A03) Concentrate the filtrate in step (A02) at 60 °C and perform freeze-drying treatment at 6 °C to obtain saffron petal extract powder.

[0203] (S01-2) Place the mildew-proof and antibacterial solution in step (S01-1) into the tableware treatment cavity, and immerse the bamboo specimen in the mildew-proof and antibacterial solution in the tableware treatment cavity.

[0204] (S01-3) The tableware treatment chamber in step (S01-2) is evacuated by a vacuum pump so that the pressure in the tableware treatment chamber is in a negative pressure environment of 0.08 MPa to 0.1 MPa, and the negative pressure state is maintained for soaking for 1.5 h; in step (S01-3), the pH of the mildew-proof and antibacterial solution is adjusted to 6.5 to 7.0 before vacuum pumping;

[0205] In step (S01-3), the method for adjusting the pH of the mildew-proof and antibacterial solution is as follows:

[0206] Obtain the initial pH value of the mildew-proof and antibacterial solution;

[0207] If the initial pH value of the mildew-proof and antibacterial solution is lower than 6.5, add dilute sodium hydroxide solution drop by drop to adjust it to the range;

[0208] If the initial pH value of the mildew-proof and antibacterial solution is higher than 7.0, add dilute hydrochloric acid solution drop by drop to adjust it to the range;

[0209] (S01-4) After restoring the pressure in the tableware treatment chamber in step (S01-3) to normal pressure, continue to soak for 1.5 h;

[0210] The determination of the antifungal activity of the saffron petal extract powder includes the following steps:

[0211] (D01) Dissolve the saffron petal extract powder in dimethyl sulfoxide with a volume fraction of 5%;

[0212] (D02) Filter the solution in step (D01) through a filter paper and take the filtrate;

[0213] (D03) Add the filtrate in step (D02) to the PDB medium and mix for culturing until the PDB medium solidifies, where the culture temperature is 55 °C and the culture is carried out until the concentration of the saffron petal extract reaches 400 mg / mL;

[0214] (D04) Take a mold plate with normal growth, cut out a fungal cake on the mold plate with a puncher and place it on the surface of the solidified PDB medium in step (D03) for culturing, and observe the growth of the hyphae every day, where the culture is completed in an incubator, the culture temperature is 30 °C, and the culture time is 4 days;

[0215] The anti-mildew performance of the dried bamboo specimens in (S02) is detected using Trichoderma viride:

[0216] The detection of the anti-mildew performance includes the following steps:

[0217] (B01) Prepare a Trichoderma viride suspension and activate the suspension;

[0218] (B02) Take the PDB medium and coat the activated bacterial suspension in step (B01) on the PDB medium;

[0219] (B03) Place the dried bamboo specimens in the PDB medium in step (B02) for cultivation, and observe the growth degree of mold on the surface of the bamboo specimens. The cultivation temperature is 30 °C and the cultivation time is 4 days;

[0220] Detect the antibacterial property of the dried bamboo specimens in (S02) using Staphylococcus aureus:

[0221] The detection of the antibacterial property includes the following steps,

[0222] (C01) Prepare a Staphylococcus aureus bacterial suspension and activate the bacterial suspension;

[0223] (C02) Take the PCA medium and coat the activated bacterial suspension in step (C01) on the PCA medium;

[0224] (C03) Place the dried bamboo specimens in the PCA medium in step (C02) for cultivation, and measure the average diameter of the antibacterial zone on the surface of the bamboo specimens. The cultivation temperature is 40 °C and the cultivation time is 20 h;

[0225] (S02) Take out the bamboo specimens treated in step (S01) and put them into a drying oven for drying until the weight is stable. The drying temperature is 150 °C and the drying time is 2 h; After processing the dried bamboo specimens in step (S02) into a mold, a mold-proof and antibacterial bamboo tableware is obtained. The mold-proof and antibacterial bamboo tableware is a bamboo straw, a bamboo knife, a bamboo fork, a bamboo spoon, bamboo chopsticks, a bamboo bowl, and / or a bamboo dinner plate, etc.

[0226] Example 3:

[0227] A method for mold-proof and antibacterial treatment of bamboo products for food contact, including the following steps,

[0228] (S01) Polish the surface of the bamboo specimens with fine sandpaper, and place the polished bamboo specimens in a drying oven at 55 °C for preliminary drying treatment until the moisture content in the bamboo specimens is 10% - 15%. Immerse the preliminarily dried bamboo specimens in a pre-prepared mold-proof and antibacterial solution for mold-proof and antibacterial treatment;

[0229] The mold-proof and antibacterial treatment in step (S01) includes the following steps,

[0230] (S01-1) Take an appropriate amount of saffron petal extract powder and dissolve it in water, and stir to obtain a mold-proof and antibacterial solution with a concentration of 400 mg / mL;

[0231] The preparation of the saffron petal extract powder in step (S01-1) includes the following steps,

[0232] (A01) Take an appropriate amount of dried powder of saffron petals, add 60% ethanol to dissolve it to obtain a saffron mixed solution, where the mass-volume ratio of the dried powder of saffron petals to ethanol is 1:40;

[0233] (A02) Place the saffron mixed solution in step (A01) in an ultrasonic generator for ultrasonic treatment, and then filter through a filter screen to obtain the filtrate; the ultrasonic treatment in step (A02) is in progress; where the set ultrasonic power is 250 W, the ultrasonic time is 40 min, the ultrasonic frequency is 30 kHz, and the intermittent ultrasonic mode is used to perform ultrasonic treatment on the saffron mixed solution, where the intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 5 min, and then pause for 1.5 min, and cycle until the cumulative ultrasonic time reaches the set ultrasonic time;

[0234] (A03) Concentrate the filtrate in step (A02) at a temperature of 50 °C, and perform freeze-drying treatment at a temperature of 1 °C to obtain the dried powder of saffron petal extract;

[0235] (S01-2) Place the mildew-proof and antibacterial solution in step (S01-1) into the tableware treatment cavity, and immerse the bamboo specimen in the mildew-proof and antibacterial solution in the tableware treatment cavity;

[0236] (S01-3) Vacuum the tableware treatment cavity in step (S01-2) through a vacuum pump so that the tableware treatment cavity is in a negative pressure environment of 0.08 MPa to 0.1 MPa, and maintain the negative pressure state for soaking for 1 h; before vacuuming in step (S01-3), adjust the pH of the mildew-proof and antibacterial solution to 6.5 to 7.0;

[0237] The method for adjusting the pH of the mildew-proof and antibacterial solution in step (S01-3) is

[0238] Obtain the initial pH value of the mildew-proof and antibacterial solution;

[0239] If the initial pH value of the mildew-proof and antibacterial solution is lower than 6.5, then gradually add dilute sodium hydroxide solution to adjust it to the range;

[0240] If the initial pH value of the mildew-proof and antibacterial solution is higher than 7.0, then gradually add dilute hydrochloric acid solution to adjust it to the range;

[0241] (S01-4) After restoring the pressure in the tableware treatment cavity in step (S01-3) to normal pressure, continue to soak for 1 h;

[0242] The determination of the antifungal activity of the dried powder of saffron petal extract includes the following steps

[0243] (D01) Dissolve the dried powder of saffron petal extract in dimethyl sulfoxide with a volume fraction of 5%;

[0244] (D02) Filter the solution in step (D01) through filter paper and take the filtrate.

[0245] (D03) Add the filtrate in step (D02) to the PDB medium and mix and culture until the PDB medium solidifies. The culture temperature is 50 °C and the culture is carried out until the concentration of the saffron petal extract reaches 200 mg / mL.

[0246] (D04) Take a normally growing mold plate, cut a fungal cake on the mold plate with a puncher and place it on the surface of the solidified PDB medium in step (D03) for culture. Observe the growth of the hyphae every day. The culture is completed in an incubator at a culture temperature of 28 °C for 6 days.

[0247] Use Aspergillus niger to detect the mildew-proof performance of the dried bamboo specimens in (S02):

[0248] The detection of the mildew-proof performance includes the following steps:

[0249] (B01) Prepare a Penicillium citrinum suspension and activate the suspension.

[0250] (B02) Take the PDB medium and coat the activated suspension in step (B01) on the PDB medium.

[0251] (B03) Place the dried bamboo specimens in the PDB medium in step (B02) for culture and observe the growth degree of the mold on the surface of the bamboo specimens. The culture temperature is 28 °C and the culture time is 6 days.

[0252] Use Escherichia coli to detect the antibacterial performance of the dried bamboo specimens in (S02):

[0253] The detection of the antibacterial performance includes the following steps:

[0254] (C01) Prepare an Escherichia coli suspension and activate the suspension.

[0255] (C02) Take the PCA medium and coat the activated suspension in step (C01) on the PCA medium.

[0256] (C03) Place the dried bamboo specimens in the PCA medium in step (C02) for culture and measure the average diameter of the antibacterial circle on the surface of the bamboo specimens. The culture temperature is 37 °C and the culture time is 24 h.

[0257] (S02) Take out the bamboo specimen processed in step (S01) and place it in a drying oven to dry until the weight is stable. The drying temperature is 125 °C and the drying time is 6 h. After processing the bamboo specimen dried in step (S02) into a mold, a mold-proof and antibacterial bamboo tableware is obtained. The mold-proof and antibacterial bamboo tableware is a bamboo straw, a bamboo knife, a bamboo fork, a bamboo spoon, bamboo chopsticks, a bamboo bowl, and / or a bamboo dinner plate, etc.

[0258] Experimental example:

[0259] The method for mold-proof and antibacterial treatment of bamboo products for food contact includes the following steps.

[0260] (S01) Polish the surface of the bamboo specimen with fine sandpaper, and place the polished bamboo specimen in a drying oven at 40 °C for preliminary drying treatment until the moisture content in the bamboo specimen is 10% - 15%. Immerse the preliminarily dried bamboo specimen in a pre-prepared mold-proof and antibacterial solution for mold-proof and antibacterial treatment.

[0261] The mold-proof and antibacterial treatment in step (S01) includes the following steps.

[0262] (S01-1) Take an appropriate amount of saffron petal extract powder and dissolve it in water, stir to obtain a mold-proof and antibacterial solution with a concentration of 300 mg / mL.

[0263] The preparation of the saffron petal extract powder in step (S01-1) includes the following steps.

[0264] (A01) Take 25 g of dried saffron petal powder, accurately add 1000 mL of 60% ethanol to dissolve it to obtain a saffron mixed solution.

[0265] (A02) After ultrasonic treatment of the saffron mixed solution in step (A01) in an ultrasonic generator, filter the filtrate through a filter paper. The ultrasonic treatment in step (A02) is carried out. The set ultrasonic power is 200 W, the ultrasonic time is 30 min, the ultrasonic frequency is 25 kHz, and the intermittent ultrasonic mode is used to ultrasonically treat the saffron mixed solution. The intermittent ultrasonic mode is to set the working time of the ultrasonic generator to 4 min, then pause for 1 min, and cycle until the cumulative ultrasonic time reaches the set ultrasonic time.

[0266] (A03) Concentrate the filtrate in step (A02) at 40 °C and carry out freeze-drying treatment at 4 °C to obtain saffron petal extract powder.

[0267] (S01-2) Place the mold-proof and antibacterial solution in step (S01-1) into the tableware treatment cavity, and immerse the bamboo specimen in the mold-proof and antibacterial solution in the tableware treatment cavity.

[0268] (S01-3) The tableware treatment chamber in step (S01-2) is evacuated by a vacuum pump so that the pressure in the tableware treatment chamber is in a negative pressure environment of 0.08 MPa to 0.1 MPa, and the negative pressure state is maintained for soaking for 1 h; in step (S01-3), the pH of the mildew-proof and antibacterial solution is adjusted to 6.5 to 7.0 before vacuum pumping;

[0269] In step (S01-3), the way to adjust the pH of the mildew-proof and antibacterial solution is

[0270] Obtain the initial pH value of the mildew-proof and antibacterial solution;

[0271] If the initial pH value of the mildew-proof and antibacterial solution is lower than 6.5, add dilute sodium hydroxide solution drop by drop to adjust it to the range;

[0272] If the initial pH value of the mildew-proof and antibacterial solution is higher than 7.0, add dilute hydrochloric acid solution drop by drop to adjust it to the range;

[0273] (S01-4) After restoring the pressure in the tableware treatment chamber in step (S01-3) to atmospheric pressure, continue to soak for 1 h;

[0274] The determination of the antifungal activity of saffron petal extract powder includes the following steps

[0275] (D01) Dissolve the saffron petal extract powder in dimethyl sulfoxide (DMSO) with a volume fraction of 5%;

[0276] (D02) Filter the solution in step (D01) through a filter membrane and take the filtrate;

[0277] (D03) Add the filtrate in step (D02) to the potato dextrose agar medium PDB and mix and culture until the PDB medium solidifies. The culture temperature is 50 °C, so that the medium contains an extract concentration of 0 to 400 mg / mL, and three parallels are made for each treatment;

[0278] (D04) Take a normally growing mold plate, and use a puncher to cut out a uniformly growing and same-sized fungal cake (φ = 13 mm) on the normally growing mold plate and place it on the surface of the solidified PDB medium in step (D03) for culture,

[0279] Cultivate in a constant temperature incubator at 28 ± 2 °C for 5 to 7 d, and observe the growth of hyphae every day; in the control group, add an equal amount of dimethyl sulfoxide (DMSO) and 75% ethanol. The diameter of the colony is measured by the cross-cross method. The specific steps are

[0280] On the back of the culture dish, gently mark the maximum growth diameter of the colony with a marker pen or label pen. If the colony edge is irregular, multiple points can be marked to obtain a more accurate average diameter.

[0281] Starting from the center of the colony, draw two intersecting straight lines along the vertical and horizontal directions. These two lines should pass through the center of the colony and extend beyond the colony edge.

[0282] Use a vernier caliper to measure the distances from the four intersection points on the cross lines to the colony edge. For each direction, measure twice (i.e., up and down, left and right), and take the average as the colony radius in that direction.

[0283] Add the colony diameters in the two directions and divide by 2 to obtain the average colony diameter. For example, if the diameter in the horizontal direction is A and the diameter in the vertical direction is B, then the average diameter = (A + B) / 2.

[0284] After recording all the measurement results, compare the colony diameters of the treatment group and the control group according to the following formula (1) to evaluate the effect of saffron petal extract on the growth of molds or bacteria.

[0285]

[0286] The anti - mildew performance of the bamboo specimens dried by (S02) was detected using Aspergillus niger (AN), Trichoderma viride (TV), and Penicillium citrinum (PC):

[0287] The detection of anti - mildew performance includes the following steps. Using the agar plate diffusion experiment,

[0288] (B01) Prepare the bacterial suspensions of Aspergillus niger (AN), Trichoderma viride (TV), and Penicillium citrinum (PC), and activate the bacterial suspensions;

[0289] (B02) Take the PDB medium and evenly coat the activated bacterial suspension in step (B01) on the PDB medium;

[0290] (B03) Place the dried bamboo specimens in the center of the PDB medium in step (B02) for cultivation, cultivate at 28 ± 2 °C for 5 days, and observe the degree of mold growth on the surface of the bamboo after 5 days of cultivation; The results are as Figure 13 shown, indicating that both the control group and the bamboo boards treated by the treatment method of the present invention have certain anti - mildew performance against AN, TV, and PC, and the bamboo boards treated by the experimental examples of the present invention have better effects than those treated by the control group.

[0291] The antibacterial performance of the bamboo specimens dried by (S02) was detected using Escherichia coli (E.coil) and Staphylococcus aureus (S.aureus):

[0292] The detection of antibacterial performance includes the following steps. Using the agar plate diffusion experiment,

[0293] (C01) Prepare the bacterial suspensions of Escherichia coli and Staphylococcus aureus, and activate the bacterial suspensions;

[0294] (C02) Take the plate count agar medium (PCA), and evenly coat the activated bacterial suspension in step (C01) on the PCA medium;

[0295] (C03) Place the dried bamboo specimen in the center of the PCA medium in step (C02) for cultivation. The cultivation temperature is 37 °C and the cultivation time is 24 h. The average diameter of the inhibition zone (mm) measured in three repeated tests is used to determine the antibacterial activity of the bamboo block coated with saffron petal extract; The results are as Figure 14 shown, indicating that the bamboo board impregnated with saffron petal extract under pressure in the present invention has certain antibacterial activities against Escherichia coli and Staphylococcus aureus.

[0296] (S02) Take out the bamboo specimen processed in step (S01), dry the surface with a paper towel, and put it in a drying oven to dry until the weight is stable, where the drying temperature is 135 °C; After processing the dried bamboo specimen in step (S02) into a mold, a mildew-proof and antibacterial bamboo tableware is obtained. The mildew-proof and antibacterial bamboo tableware is a bamboo straw, a bamboo knife, a bamboo fork, a bamboo spoon, bamboo chopsticks, a bamboo bowl and / or a bamboo dinner plate, etc.

[0297] As Figure 1 shown, the mildew-proof and antibacterial treatment device for bamboo products for food contact includes a tableware conveying mechanism 300. Above the tableware conveying mechanism 300, there are a tableware cleaning mechanism 200 and a mildew-proof and antibacterial solution cylinder 100. The mildew-proof and antibacterial solution cylinder 100 is located beside the tableware cleaning mechanism 200;

[0298] As Figure 2 shown, the tableware conveying mechanism 300 includes a bottom plate 301. On the bottom plate 301, there is a slideway 302. A sliding trolley 303 is slidably arranged on the slideway 302. The sliding trolley 303 is located between the tableware cleaning mechanism 200 and the mildew-proof and antibacterial solution cylinder 100. At the top of the sliding trolley 303, there are a tableware inlet 305 and a solution inlet 306. The tableware inlet 305 is connected to the discharge port of the tableware cleaning mechanism 200 through a first conveying pipe 307. The solution inlet 306 is connected to the discharge port of the mildew-proof and antibacterial solution cylinder 100 through a second conveying pipe 308;

[0299] Inside the sliding trolley 303, there is a tableware treatment cavity 407 as Figure 3 shown. Inside the tableware treatment cavity 407, a rotating assembly 405 is rotatably arranged;

[0300] The rotating assembly 405 includes a rotating shaft rod 406. The rotating shaft rod 406 is rotatably arranged inside the tableware treatment cavity 407. At the end of the rotating shaft rod 406, a rotating wheel 408 as Figure 4 shown is rotatably arranged. The rotating wheel 408 is located outside the sliding trolley 303. The rotating wheel 408 is rotatably arranged in the slideway 302;

[0301] The rotating shaft rod 406 is provided with a first rotating gear 410; inside the tableware processing cavity 407, a tableware cleaning roller 412 as shown in Figure 6 is rotatably arranged. The end of the tableware cleaning roller 412 is provided with a second rotating gear 411, and the second rotating gear 411 meshes with the first rotating gear 410;

[0302] The rotating shaft rod 406 is provided with a tableware conveying roller 409 as shown in Figure 5 The tableware conveying roller 409 corresponds to the tableware cleaning roller 412.

[0303] The surface of the tableware conveying roller 409 is provided with a first coating part 414, and the surface of the tableware cleaning roller 412 is provided with a second coating part 413. The second coating part 413 corresponds to the first coating part 414. The height of the second coating part in the tableware processing cavity 413 is higher than the height of the first coating part 414. A driving link assembly 400 is arranged on the bottom plate 301, and the driving link assembly 400 is movably connected to the sliding trolley 303. The driving link assembly 400 includes a fixed rod 401, the fixed rod 401 is fixed on the bottom plate 301, a first driving motor 402 is arranged on the fixed rod 401, the driving end of the first driving motor 402 is connected with a first link 403, and one end of the first link 403 far away from the first driving motor 402 is rotatably connected with a second link 404; a connecting part 304 is arranged on the top of the sliding trolley 303, and one end of the second link 404 far away from the first link 403 is rotatably connected with the connecting part 304.

[0304] The tableware cleaning mechanism 200 includes as shown in Figure 7The tableware cleaning cylinder 201 shown has a tableware inlet 202 provided at the upper part of the tableware cleaning cylinder 201. A tableware pouring structure 203 is provided on the tableware cleaning cylinder 201, and the tableware pouring structure 203 is located above the tableware inlet 202. The tableware pouring structure 203 includes a rotating motor 2031 fixedly provided on the outer wall of the tableware cleaning cylinder 201. A first rotating shaft 2032 is provided at the driving end of the rotating motor 2031. The first rotating shaft 2032 is located inside the tableware cleaning cylinder 201. A positioning shaft seat 2033 is fixedly provided at the top inside the tableware cleaning cylinder 201, and the first rotating shaft 2032 is rotatably arranged on the positioning shaft seat 2033; A swing arm 2034 is fixedly provided at the end of the first rotating shaft 2032. A lifting cylinder 2037 is provided on the swing arm 2034. A rotating connecting rod 2038 is rotatably connected to the lifting end of the lifting cylinder 2037; A second rotating shaft 2036 is rotatably provided at one end of the swing arm 2034 away from the first rotating shaft 2032. One end of the second rotating shaft 2036 is fixedly connected to the end of the rotating connecting rod 2038 away from the lifting cylinder 2037. A tableware storage box 204 is provided on the second rotating shaft. A cylinder mounting seat 2035 is provided on the swing arm 2034, and the lifting cylinder 2037 is provided on the cylinder mounting seat 2035. A water outlet 210 is provided at the bottom of the tableware cleaning cylinder 201, and a solenoid valve is provided at the water outlet 210 of the tableware cleaning cylinder 201. The bottom of the tableware cleaning cylinder 201 is a conical guiding structure. The part of the inner wall of the tableware cleaning cylinder 201 between the tableware inlet 202 and the conical guiding part 207 is a guiding inclined plane structure.

[0305] The mildew and antibacterial solution cylinder 100 includes a solution cylinder body 101. The solution cylinder body 101 is located above the solution inlet 306. A stirring assembly 102 is rotatably provided inside the solution cylinder body 101. The stirring assembly 102 includes mounting ear plates 103 fixedly provided on the inner wall of the solution cylinder body 101. As shown in Figure 11 the positioning mounting plate 104 shown is provided on the mounting ear plate 103. A second driving motor 105 is provided on the positioning mounting plate 104. As shown in Figure 8 the rotating gear 106 shown is provided at the driving end of the second driving motor 105;

[0306] A rotating disk 107 as shown in Figure 9 is rotatably provided on the mounting ear plate 103. A stirring shaft rod 108 is provided on the rotating disk 107;

[0307] A number of rotating teeth 109 as shown in Figure 10 are provided on the rotating disk 107. The rotating teeth 109 are engaged with the rotating gear 106. One end of the stirring shaft rod 108 away from the rotating disk 107 is provided with as shown in Figure 12The conical stirring part 1081 shown has spiral downward ribs 1083 on its outer curved surface. The stirring shaft rod 108 is threadedly connected to the rotating disk 107. A liquid level sensor and a concentration detector are fixed on the inner wall of the solution cylinder body 101. An ultrasonic generator 1087 is provided inside the solution cylinder body 101. The bottom of the solution cylinder body 101 is of a funnel-shaped structure, and a spiral heating tube is provided at the funnel-shaped structure of the solution cylinder body 101. A filter screen 1085 is provided on the inner wall of the solution cylinder body 101 above the funnel-shaped structure. A freeze dryer 1086 is arranged below the solution cylinder body 101.

[0308] The working principle of the device of the present invention is as follows:

[0309] First, the bamboo tableware to be processed is placed in the tableware storage box 204. The rotating motor 2031 drives the first rotating shaft 2032 to rotate, synchronously driving the swing arm 2034 and the lifting cylinder 2037 to act. Subsequently, through the cooperation of the piston rod of the lifting cylinder 2037 and the rotating connecting rod 2038, the rotation of the second rotating shaft 2036 is driven, and the axial flipping of the tableware storage box 204 is driven through the rotation of the second rotating shaft 2036, so that the bamboo tableware to be processed stored in the tableware storage box 204 enters the tableware cleaning cylinder 201 along the guiding inclined plane 208 through the tableware inlet 202; after the above-mentioned bamboo tableware to be processed enters the tableware cleaning cylinder 201, it is pre-cleaned by the cleaning spray head 209 above, and after the cleaning is completed, it is conveyed through the first conveying pipe to the tableware processing cavity 407 on the sliding trolley 303 in a closed state. At this time, the sliding trolley 303 is located at one end of the slideway 302 close to the tableware cleaning cylinder 201, and is used to receive the cleaned tableware and cleaning liquid; when the sliding trolley 303 is full of tableware, the first driving motor 402 in the driving connecting rod assembly 400 drives the sliding trolley 303 to move along the slideway 302 through the actions of the first connecting rod 403 and the second connecting rod 404, so that the tableware can smoothly enter the next processing stage.

[0310] Then, the saffron petal extract powder is prepared through the mildew-proof and antibacterial solution cylinder 100. An appropriate amount of saffron petal extract powder is added into the solution cylinder body 101, and an appropriate amount of water or other solvents is added for dissolution. Then, the second driving motor 105 is started to drive the rotating gear 106 to rotate. Due to the setting of the stirring assembly 102, the rotating disk 107 and the stirring shaft rod 108 will rotate accordingly. And the conical stirring part 1081 on the stirring shaft rod 108 and its helically downward ribs 1083 improve the mixing uniformity of the solution, so as to ensure that the saffron petal extract powder can be fully dissolved in the solvent. Then, the ultrasonic generator 1087 further promotes the mixing effect of the solution, helps remove the possible bubbles, and accelerates the reaction of chemical components. Subsequently, through the setting of the filter screen 1085, the undissolved large particle substances are filtered out to ensure the purity of the solution. At the same time, the solution is heated and concentrated by the spiral heating tube. Finally, the above solution is freeze-dried by the freeze dryer at the bottom to obtain the saffron petal extract powder.

[0311] The obtained saffron petal extract powder is transported through the second conveying pipe to the tableware treatment cavity 407 on the sliding trolley 303. When the saffron petal extract powder is mixed with the cleaning liquid in the tableware treatment cavity 407, a treatment solution with mildew-proof and antibacterial effects is formed. At this time, the sliding trolley 303 moves slowly back and forth along the slideway 302, and the movement of the sliding trolley 303 synchronously drives the tableware cleaning roller 412 and the tableware conveying roller 409 arranged in the tableware treatment cavity 407 to start rotating. Then, through the cooperation of the second coating part and the first coating part provided on their surfaces, the treatment solution can be more evenly covered on the surface of the tableware. At the same time, the rotation of the tableware cleaning roller 412 and the tableware conveying roller 409 can also mix and stir the saffron petal extract powder and the cleaning liquid. Further, as the sliding trolley 303 moves slowly back and forth along the slideway 302, the above treatment solution gradually forms a uniform protective film on the surface of the tableware.

Claims

1. A method for treating bamboo products for food contact with mildew and antibacterial properties, characterized by: Includes the following step, (S01) taking a bamboo specimen and immersing it in a pre-prepared anti-mildew and antibacterial solution for anti-mildew and antibacterial treatment; (S02) taking out the bamboo specimen treated in step (S01) and placing it in a drying oven to dry until the weight is stable; The anti-mildew and antibacterial treatment in step (S01) comprises the following steps: (S01-1) dissolving an appropriate amount of saffron petal extract powder in water and stirring to obtain an antifungal and antibacterial solution; (S01-2) placing the anti-mildew and antibacterial solution in step (S01-1) into a tableware processing chamber, and immersing the bamboo specimen in the anti-mildew and antibacterial solution in the tableware processing chamber; (S01-3) evacuating the tableware processing chamber in step (S01-2) so that the tableware processing chamber is in a negative pressure environment, and maintaining the negative pressure state for immersion; (S01-4) After the pressure in the tableware processing chamber of step (S01-3) is restored to normal pressure, the tableware processing chamber is soaked for a further period of time.

2. The method for treating bamboo products for food contact with mildew and bacteria according to claim 1, characterized in that: The preparation of the saffron petal extract powder in the step (S01-1) comprises the following steps: (A01) taking an appropriate amount of dried saffron petal powder, adding ethanol to dissolve it, and obtaining a saffron mixed solution; (A02) subjecting the saffron mixed solution in step (A01) to ultrasonic treatment and filtering to obtain a filtrate; (A03) The filtrate in step (A02) is concentrated and freeze-dried to obtain saffron petal extract powder.

3. The method for treating bamboo products for food contact with mildew and bacteria according to claim 2, characterized in that: The mass volume ratio of the dried saffron petal powder to ethanol in the step (A01) is 1:30 to 50; the mass volume ratio of the dried saffron petal powder to ethanol in the step (A01) is 1:35 to 45; the mass volume ratio of the dried saffron petal powder to ethanol in the step (A01) is 1:

40.

4. The method for treating bamboo products for food contact with mildew and bacteria according to claim 2, characterized in that: The ultrasound in step (A02) is: Set appropriate ultrasonic power, time and frequency, and use intermittent ultrasonic mode to ultrasonically treat the saffron mixed solution; The ultrasonic power in the step (A02) is 200W to 300W, the ultrasonic frequency is 20kHz to 40kHz, and the ultrasonic time is 20min to 60min; The intermittent ultrasound mode is to set the working time of the ultrasonic generator to 4 minutes to 6 minutes, then pause for 1 minute to 2 minutes, and cycle until the accumulated ultrasound time reaches the set ultrasound time.

5. The method for treating bamboo products for food contact with mildew and bacteria according to claim 1, characterized in that: The concentration of the antifungal and antibacterial solution in step (S01-1) is 300 mg / mL to 500 mg / mL; The step (S01-3) is to adjust the pH of the antifungal and antibacterial solution to 6.5-7.0 before vacuuming; The method for adjusting the pH of the antifungal and antibacterial solution in step (S01-3) is: Obtaining the initial pH value of the antifungal and antibacterial solution; If the initial pH value of the antifungal and antibacterial solution is lower than 6.5, add dilute sodium hydroxide solution dropwise to adjust it to the range; If the initial pH value of the antifungal and antibacterial solution is higher than 7.0, add dilute hydrochloric acid solution drop by drop to adjust it to the range; The vacuum degree in the step (S01-3) is 0.08MPa to 0.1MPa; The negative pressure immersion time in the step (S01-3) is 0.5h to 1.5h; The time of immersion at normal pressure in the step (S01-4) is 0.5h to 1.5h.

6. The method for treating bamboo products for food contact with mildew and bacteria according to claim 1, characterized in that: The antifungal activity determination of the saffron petal extract powder comprises the following steps: (D01) dissolving saffron petal extract powder in dimethyl sulfoxide; (D02) filtering the solution in step (D01) and collecting the filtrate; (D03) adding the filtrate in step (D02) to the PDB medium for mixed culture until the PDB medium solidifies; (D04) Take a mold plate with normal growth, cut a fungus cake from the mold plate with a hole puncher, place it on the surface of the solidified PDB culture medium in step (D03) for cultivation, and observe the growth of mycelium every day.

7. The method for treating bamboo products for food contact with mildew and bacteria according to claim 1, characterized in that: The anti-mildew property of the bamboo specimens after drying (S02) was tested by using Aspergillus niger, Trichoderma viride and / or Penicillium citrinum; The detection of the mildew resistance performance comprises the following steps: (B01) preparing a bacterial suspension of Aspergillus niger, Trichoderma viride or Penicillium citrinum, and activating the bacterial suspension; (B02) taking a PDB medium, and coating the activated bacterial suspension in step (B01) on the PDB medium; (B03) The dried bamboo specimens are placed in the PDB culture medium of step (B02) for culture, and the growth degree of mold on the surface of the bamboo specimens is observed.

8. The method for treating bamboo products for food contact with mildew and bacteria according to claim 1, characterized in that: The antibacterial properties of the dried bamboo specimens (S02) were tested using Escherichia coli and / or Staphylococcus aureus; The detection of the antibacterial property comprises the following steps: (C01) preparing a bacterial suspension of Escherichia coli or Staphylococcus aureus and activating the bacterial suspension; (C02) taking PCA medium and coating the activated bacterial suspension in step (C01) on the PCA medium; (C03) The dried bamboo specimens are placed in the PCA culture medium of step (C02) for culture, and the average diameter of the inhibition zone on the surface of the bamboo specimens is measured. 9.Anti-mildew and anti-bacterial treatment device for bamboo products for food contact, characterized by: It comprises a tableware conveying mechanism (300), a tableware washing mechanism (200) and an anti-mildew and antibacterial solution cartridge (100) are arranged above the tableware conveying mechanism (300), and the anti-mildew and antibacterial solution cartridge (100) is located next to the tableware washing mechanism (200); The tableware conveying mechanism (300) comprises a bottom plate (301), a slideway (302) is provided on the bottom plate (301), a sliding trolley (303) is slidably provided on the slideway (302), the sliding trolley (303) is located between the tableware washing mechanism (200) and the anti-mildew and antibacterial solution cylinder (100), a tableware inlet (305) and a solution inlet (306) are provided on the top of the sliding trolley (303), the tableware inlet (305) is connected to the discharge port of the tableware washing mechanism (200) through a first conveying pipe (307), and the solution inlet (306) is connected to the discharge port of the anti-mildew and antibacterial solution cylinder (100) through a second conveying pipe (308); A tableware processing chamber (407) is provided inside the sliding carriage (303), and a rotating assembly (405) is rotatably provided inside the tableware processing chamber (407); The rotating assembly (405) comprises a rotating shaft (406), the rotating shaft (406) is rotatably arranged in the tableware processing chamber (407), a rotating wheel (408) is rotatably arranged at the end of the rotating shaft (406), the rotating wheel (408) is located outside the sliding trolley (303), and the rotating wheel (408) is rotatably arranged in the slideway (302); A first rotating gear (410) is provided on the rotating shaft (406); a tableware cleaning roller (412) is rotatably provided in the tableware processing chamber (407); a second rotating gear (411) is provided at the end of the tableware cleaning roller (412); the second rotating gear (411) is meshed with the first rotating gear (410); A tableware transport roller (409) is provided on the rotating shaft (406), and the tableware transport roller (409) corresponds to the tableware cleaning roller (412).

10. The device for treating bamboo products for food contact with mildew and bacteria according to claim 9, characterized in that: The bottom plate (301) is provided with a driving connecting rod assembly (400), and the driving connecting rod assembly (400) is movably connected to the sliding trolley (303); The driving connecting rod assembly (400) includes a fixed rod (401), the fixed rod (401) is fixed on the bottom plate (301), a first driving motor (402) is provided on the fixed rod (401), a driving end of the first driving motor (402) is connected to a first connecting rod (403), and an end of the first connecting rod (403) away from the first driving motor (402) is rotatably connected to a second connecting rod (404); a connecting portion (304) is provided on the top of the sliding trolley (303), and an end of the second connecting rod (404) away from the first connecting rod (403) is rotatably connected to the connecting portion (304).

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