CN102561046A - Method for manufacturing fragrance down - Google Patents
Method for manufacturing fragrance down Download PDFInfo
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- CN102561046A CN102561046A CN2011104370146A CN201110437014A CN102561046A CN 102561046 A CN102561046 A CN 102561046A CN 2011104370146 A CN2011104370146 A CN 2011104370146A CN 201110437014 A CN201110437014 A CN 201110437014A CN 102561046 A CN102561046 A CN 102561046A
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Abstract
The invention discloses a method for manufacturing fragrance down, which comprises the steps as follows: (1) white duck down the content of which is 95 percent is cleaned, and then a certain amount of water is added; (2) flavouring agents are dissolved in water with the temperature of about 80 DEG C and are stirred uniformly, and crosslinking agents are prepared; (3) flavouring agent solution and the crosslinking agents that are prepared in the step (2) are poured in the water in the step (1) and are stirred uniformly; (4) soaking is performed for 30 minutes after the stirring is finished; (5) the white duck down that is processed through soaking is dehydrated, and the dehydration time is 10 minutes; (6) the white duck down that is processed through dehydration is dried in batches, and the drying temperature ranges from 90 to 100 DEG C; and (7) the white duck down that is dried is cooled down. Down feather products that are manufactured through the method can give out uniform fragrance, the decay degree of fragrance is negligible approximately within one year, and the fragrance retention time of down feathers can reach more than 2 to 3 years.
Description
Technical field
The present invention relates to the production method of eider down, relate in particular to the method for white duck down being processed fragrance suede.
Background technology
Down jackets/eiderdown quilt is because its flexibility is liked by people extensively.Traditional then down products can only play thermal effect, and since the particularity of the eider down of filling in it require moistureproof and mildewproof, otherwise can produce peculiar smell.Obtain fragrant down products through in down products, adding flavouring agent in the existing market; But because the restriction of manufacture craft, the time that its fragrance is preserved is very short, generally can only preserve 1 year; And the fragrance that distributes is also inhomogeneous; Often just begun giving off a strong fragrance, become light perfume (or spice) finally, how to have produced a kind of down products that can produce fragrance continually and steadily and more and more receive people's attention.
Summary of the invention
To above-mentioned technological deficiency, the present invention proposes a kind of preparation method that can lastingly even odoriferous fragrance suede.
In order to solve the problems of the technologies described above, technical scheme of the present invention is following:
The preparation method of fragrance suede comprises the steps:
1) white duck down of content 95% is cleaned after, to add a certain amount of water;
2) flavouring agent is dissolved in the water of 80 degree left and right sides temperature, stir, dispose a certain amount of cross linking agent;
3) with step 2) the flavouring agent solution for preparing and cross linking agent pour step 1) into water in, stir;
4) soak 30 fens clock times after stirring is accomplished;
The white duck down that 5) will soak after accomplishing carries out dehydrating operations, and dewatering time is 10 minutes;
The white duck down that 6) will take off behind the water is dried in batches, and bake out temperature is 90 ~ 100 degree;
7) white duck down after will drying cools off.
Further, the clean time in the clean process of step 1) is about 1 hour and increases rinse cycle one time; Adding the water yield in the step 1) adds 3 tons of water, is that 100 kilograms of content add 6 tons of water when being 95% white duck down, are 150 kilograms of content, 10 tons of water of adding when being 95% white duck down when the white duck down that for 50 kilograms of content is 95%.
Further, the amount of flavouring agent, 80 degree water and cross linking agent adds 4 kilograms of flavouring agents accordingly than the white duck down that for per 50 kilograms of content is 95% and joins 4 kilogram of 80 degree water and 4 kilograms of cross linking agents step 2).
Further, in the step 3), 50 kilograms of content is that 95% white duck down mixing time is 10 minutes, and 100 kilograms of content is that 95% white duck down mixing time is 12 minutes, and 150 kilograms of content is that 95% white duck down mixing time is 15 minutes.
Further, in the step 6), when being that 50 kilograms of content are when being 95% white duck down; The weight five equilibrium is dried for two batches, and each batch drying time is 12 minutes, when being that 100 kilograms of content are when being 95% white duck down; The weight five equilibrium is dried for three batches, and each batch drying time is 14 minutes, when being that 150 kilograms of content are when being 95% white duck down; The weight five equilibrium is dried for four batches, and each batch drying time is 15 minutes.
Further, be that be 9 minutes cool time when the white duck down that is 95% said cool time for 50 kilograms of content; When being that 100 kilograms of content are when being 95% white duck down; Be 11 minutes cool time, and when being 150 kilograms of content when being 95% white duck down, be 12 minutes cool time.
Beneficial effect of the present invention is: its fragrance that distributes of eider down product of processing through this method is even, and the dough softening of fragrance can be ignored basically in 1 year, and after the fragrance holding time of eider down can arrive 2 ~ 3 years.
The specific embodiment
To do further explanation to the present invention through specific embodiment below.
Operating procedure:
Raw material: 95% white duck down (pulled wool)
Spices: jasmine flavouring agent and cross linking agent
(1) scouring of wool: with a certain amount of 95% white duck down, clean back (time, the rinse cycle ratio will increase once about 1 hour), water is all emitted, at the water that injects equivalent water level;
(2) transfer flavouring agent: earlier load weighted flavouring agent is dissolved in the corresponding 80 degree water, stir.Attention keeps clean, and uses another container weighing cross linking agent again;
(3) the comprehensive stirring: will allocate good flavouring agent and cross linking agent, and pour in the scouring of wool equipment, and stir;
(4) soak: after stirring completion, shut down lasting the immersion a period of time;
(5) dehydration: after soaking end, discharge water, suede is imported dewatering container dewater;
(6) oven dry: will take off whose suede and dry in batches,, prevent that flavouring agent from surpassing uniform temperature and lost efficacy in order to control bake out temperature, with temperature be controlled at 90 ~ 100 spend between;
(7) cooling.
Embodiment one
50 kilogram of 95% white duck down
Clean the back and add 3 tons of water (water column 1/3)
Jasmine flavouring agent, 80 degree water and cross linking agent are distinguished 4 kilograms
Mixing time was made as 10 minutes, and soak time was made as 30 minutes, and dewatering time was made as 10 minutes
Oven dry batch is divided into and is divided into two batches, and 25 kilograms every batch, every batch of drying time is 12 minutes, and be 9 minutes cool time.
Embodiment two
100 kilogram of 95% white duck down
Clean the back and add 6 tons of water (water column 2/3)
Jasmine flavouring agent, 80 degree water and cross linking agent are distinguished 8 kilograms
Mixing time was made as 12 minutes, and soak time was made as 30 minutes, and dewatering time was made as 10 minutes
Oven dry batch is divided into and is divided into three batches, and every batch about 33.3 kilograms, every batch of drying time is 14 minutes, and be 11 minutes cool time.
Embodiment three
150 kilogram of 95% white duck down
Clean the back and add 10 tons of water (water column is full up)
Jasmine flavouring agent, 80 degree water and cross linking agent are distinguished 12 kilograms
Mixing time was made as 15 minutes, and soak time was made as 30 minutes, and dewatering time was made as 10 minutes
Oven dry batch is divided into and is divided into four batches, and every batch about 37.3 kilograms, every batch of drying time is 15 minutes, and be 12 minutes cool time.
More than the goods processed of three embodiment through detecting, its fragrance is light perfume (or spice), the fragrance duration can continue about 2 ~ 3 years.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the present invention's design; Can also make some improvement and retouching, these improvement and retouching also should be regarded as in the protection domain of the present invention.
Claims (6)
1. the preparation method of fragrance suede is characterized in that, comprises the steps:
1) white duck down of content 95% is cleaned after, to add a certain amount of water;
2) flavouring agent is dissolved in the water of 80 degree left and right sides temperature, stir, dispose a certain amount of cross linking agent;
3) with step 2) the flavouring agent solution for preparing and cross linking agent pour step 1) into water in, stir;
4) soak 30 fens clock times after stirring is accomplished;
The white duck down that 5) will soak after accomplishing carries out dehydrating operations, and dewatering time is 10 minutes;
The white duck down that 6) will take off behind the water is dried in batches, and bake out temperature is 90 ~ 100 degree;
7) white duck down after will drying cools off.
2. the preparation method of fragrance suede according to claim 1 is characterized in that, the clean time that step 1) is cleaned in the process is about 1 hour and increases rinse cycle one time; Adding the water yield in the step 1) adds 3 tons of water, is that 100 kilograms of content add 6 tons of water when being 95% white duck down, are 150 kilograms of content, 10 tons of water of adding when being 95% white duck down when the white duck down that for 50 kilograms of content is 95%.
3. the preparation method of fragrance suede according to claim 2; It is characterized in that step 2) in the amount of flavouring agent, 80 degree water and cross linking agents add 4 kilograms of flavouring agents and join 4 kilogram of 80 degree water and 4 kilograms of cross linking agents than the white duck down that for per 50 kilograms of content is 95% is corresponding.
4. the preparation method of fragrance suede according to claim 3; It is characterized in that; In the step 3); 50 kilograms of content is that 95% white duck down mixing time is 10 minutes, and 100 kilograms of content is that 95% white duck down mixing time is 12 minutes, and 150 kilograms of content is that 95% white duck down mixing time is 15 minutes.
5. the preparation method of fragrance suede according to claim 4 is characterized in that, in the step 6); When being 50 kilograms of content when being 95% white duck down, the weight five equilibrium to be dried for two batches, each batch drying time is 12 minutes; When being that 100 kilograms of content are when being 95% white duck down; The weight five equilibrium is dried for three batches, and each batch drying time is 14 minutes, when being that 150 kilograms of content are when being 95% white duck down; The weight five equilibrium is dried for four batches, and each batch drying time is 15 minutes.
6. the preparation method of fragrance suede according to claim 5; It is characterized in that be that be 9 minutes cool time when the white duck down that is 95% said cool time for 50 kilograms of content; When being that 100 kilograms of content are when being 95% white duck down; Be 11 minutes cool time, and when being 150 kilograms of content when being 95% white duck down, be 12 minutes cool time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104370146A CN102561046A (en) | 2011-12-23 | 2011-12-23 | Method for manufacturing fragrance down |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104370146A CN102561046A (en) | 2011-12-23 | 2011-12-23 | Method for manufacturing fragrance down |
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| Publication Number | Publication Date |
|---|---|
| CN102561046A true CN102561046A (en) | 2012-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011104370146A Pending CN102561046A (en) | 2011-12-23 | 2011-12-23 | Method for manufacturing fragrance down |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103046387A (en) * | 2013-01-06 | 2013-04-17 | 安徽一隆羽绒有限公司 | Production technology of fragrant down |
| CN104294399A (en) * | 2014-09-09 | 2015-01-21 | 安徽省含山县富强羽绒制品有限公司 | Down feather composite fibers with jasmine fragrance and preparation method thereof |
| CN108456961A (en) * | 2017-12-22 | 2018-08-28 | 汉帛(中国)有限公司 | A kind of costume process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871916A (en) * | 2005-06-02 | 2006-12-06 | 罗传梅 | Fragrant type bacteriostasis antibiosis liquid |
| CN101649557A (en) * | 2009-08-21 | 2010-02-17 | 刘建国 | Process for producing aroma health care eiderdown |
| CN102061613A (en) * | 2010-11-24 | 2011-05-18 | 淮北煜之锦服装贸易有限公司 | Production method of aromatherapy down and feather product |
-
2011
- 2011-12-23 CN CN2011104370146A patent/CN102561046A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871916A (en) * | 2005-06-02 | 2006-12-06 | 罗传梅 | Fragrant type bacteriostasis antibiosis liquid |
| CN101649557A (en) * | 2009-08-21 | 2010-02-17 | 刘建国 | Process for producing aroma health care eiderdown |
| CN102061613A (en) * | 2010-11-24 | 2011-05-18 | 淮北煜之锦服装贸易有限公司 | Production method of aromatherapy down and feather product |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103046387A (en) * | 2013-01-06 | 2013-04-17 | 安徽一隆羽绒有限公司 | Production technology of fragrant down |
| CN104294399A (en) * | 2014-09-09 | 2015-01-21 | 安徽省含山县富强羽绒制品有限公司 | Down feather composite fibers with jasmine fragrance and preparation method thereof |
| CN108456961A (en) * | 2017-12-22 | 2018-08-28 | 汉帛(中国)有限公司 | A kind of costume process |
| CN110810942A (en) * | 2017-12-22 | 2020-02-21 | 汉帛(中国)有限公司 | Processing technology of winter down garment |
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Application publication date: 20120711 |