Physical preparation method of natural bamboo fibers
A technology of natural bamboo fiber and bamboo fiber, applied in the field of bamboo fiber, can solve the problems such as the destruction of natural characteristics of bamboo fiber and the decrease of water retention rate of bamboo fiber, and achieve the effects of improving life taste and quality, improving sterilization ability, and improving market competitiveness.
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Embodiment 1
[0026] The specific technical process step that embodiment 1 adopts is as follows:
[0027] 1. Raw bamboo cutting: the raw bamboo is cut into 50 mm or more bamboo joints manually or mechanically.
[0028] 2. Rolling and slicing: use a rolling and slicing machine to roll and segregate the bamboo joints into bamboo pieces.
[0029] 3. Soaking: Stack the prepared bamboo chips as regularly as possible, and soak them in a neutral aqueous solution for 9 hours.
[0030] 4. One-time high-temperature and high-pressure cooking: Steam the bamboo slices prepared by rolling and splitting at 135°C for 4 hours at 0.35mpa, add water until the volume ratio of water to bamboo slices is 2:1, and then add 1.3% sodium sulfite, β - Amylase, thiol protease, lipase, 1.3% sodium sulfite, beta-amylase, thiol protease, lipase and bamboo chips in a mass ratio of 5.6:2.5:3.5:1.6:100.
[0031] 5. Washing: Wash the steamed bamboo chips under running water.
[0032] 6. Rolling and splitting: the bamboo ch...
Embodiment 2
[0039] The specific technical process step that embodiment 2 adopts is as follows:
[0040] 1. Raw bamboo cutting: the raw bamboo is cut into 50 mm or more bamboo joints manually or mechanically.
[0041] 2. Rolling and slicing: use a rolling and slicing machine to roll and segregate the bamboo joints into bamboo pieces.
[0042] 3. Soaking: Stack the prepared bamboo chips as regularly as possible, and soak them in a neutral aqueous solution for 9 hours.
[0043] 4. One-time high-temperature and high-pressure cooking: steam the bamboo slices prepared by rolling and splitting at 130°C for 3 hours at 0.40mpa, add water until the volume ratio of water to bamboo slices is 2:1, and then add a small amount of 1.4% sodium sulfite, The mass ratio of β-amylase, thiol protease, lipase, 1.4% sodium sulfite, β-amylase, thiol protease, lipase and bamboo chips is 5.5:2.6:3.4:1.5:100.
[0044] 5. Washing: Wash the steamed bamboo chips under running water.
[0045] 6. Rolling and splitting...
Embodiment 3
[0052] The specific technological process step that embodiment 3 adopts is as follows:
[0053] 1. Raw bamboo cutting: the raw bamboo is cut into 50 mm or more bamboo joints manually or mechanically.
[0054] 2. Rolling and slicing: use a rolling and slicing machine to roll and segregate the bamboo joints into bamboo pieces.
[0055] 3. Soaking: Stack the prepared bamboo chips as regularly as possible, and soak them in a neutral aqueous solution for 9 hours.
[0056] 4. One-time high-temperature and high-pressure cooking: steam the bamboo slices made by rolling and splitting at 125°C for 2.5 hours under 0.15mpa, add water until the volume ratio of water and bamboo slices is 2:1, and then add a small amount of 1.0% sodium sulfite , β-amylase, thiol protease, lipase, the mass ratio of 1.0% sodium sulfite, β-amylase, thiol protease, lipase and bamboo chips is 5.2:2.0:3.0:1.2:100.
[0057] 5. Washing: Wash the steamed bamboo chips under running water.
[0058] 6. Rolling and sp...
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