The present invention relates to an edible
bamboo charcoal and the manufacturing method which is made through three stages and seven steps. The first stage: the selection of raw bamboo should be monitored. The stage involves two steps: firstly, the soil of bamboo original existing areas should be detected and controlled, in particular to the content of heavy
metal which can not be over a certain standard; secondly, the raw bamboo must be one-year-life south bamboo, and the parts of
bamboo shoot and root which is lower than 500mm should be removed, and the outer of bamboo and bamboo reed must be sampled and tested to make the raw materials enter into
kiln to meet the standard. The second stage:
carbonization and steam reactivation which contains four steps: first, the fresh bamboo with
moisture content of 30-40 percent encased into stainless run
kiln and steamed with
smoke to dehydrate for 3-6 days; second, the dehydrated fresh bamboo is distilled and carbonized; third, the temperatureof the
kiln is increased to 500-800 centigrade, and the edible bamboo is refined and sprayed with water to reactivate, and the time is about 1 hour; four, materials are reclaimed after the kiln is closed 2 days. The third stage: aseptic
product processing, which is the last step, and contains the procedures of
bamboo charcoal crushing,
thinning and sterilizing and aseptic packaging. When edible
bamboo charcoal produced by aseptic special equipment reaches to 1000-1500 meshes, encapsulation and sampling inspection for a
record should be made. The edible bamboo
charcoal produced by the method, the content of heavy
metal is much lower than national hygienic standard. The finished edible bamboo
charcoal can be eaten directly after being manufactured into
capsule, and also can be added into the rice or
wheat flour finished product based on various ratios, which can make the excellent characteristics of activated bamboo
charcoal melt into various foods.