CN104336015A - Sterilizing disinfectant for fruit vinegar and preparation method thereof - Google Patents
Sterilizing disinfectant for fruit vinegar and preparation method thereof Download PDFInfo
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- CN104336015A CN104336015A CN201310347529.6A CN201310347529A CN104336015A CN 104336015 A CN104336015 A CN 104336015A CN 201310347529 A CN201310347529 A CN 201310347529A CN 104336015 A CN104336015 A CN 104336015A
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Abstract
The invention relates to a sterilizing disinfectant and particularly relates to a sterilizing disinfectant for fruit vinegar and a preparation method thereof. The sterilizing disinfectant for fruit vinegar is characterized by being prepared from the following components in percentage by weight: 90-95% of fruit vinegar, 0.5-1% of table salt, 0.01-0.05% of ethyl maltol, 0.05-0.1% of edible essence and the balance of water. The fruit vinegar in the sterilizing disinfectant has pungent smell, the smelting point is 16.6 DEG C and the boiling point is 117.9 DEG C. As the boiling point is relatively low, the sterilizing disinfectant is easily volatile. Therefore, the sterilizing disinfectant is mixed with acetic acid by virtue of a moisture absorption effect of the edible salt, so that volatilization of the sterilizing disinfectant is slowed down. In addition, when the concentration of the fruit vinegar at the ending of fermentation is adjusted to 5-7g/100ml by virtue of a process, the volatile amount of the fruit vinegar is less. Furthermore, compared with the prior art, the sterilizing disinfectant for fruit vinegar is free of any toxic and side effects and safer to use. Compared with conventional vinegar cooking fumigation methods, the sterilizing disinfectant for fruit vinegar is more convenient. Compared with conventional air fresher formed by ethyl ether and aromatic essence components, the disinfectant is safer.
Description
Technical field
The present invention relates to disinfection sanitizer, specifically a kind of fruit vinegar disinfection sanitizer and preparation method.
Background technology
In fact conventional air freshener really can not improve the quality of air, eliminates the virus in air and noxious bacteria, and reason is because it is the smell covered with another smell in air.Conventional air freshener is become to be grouped into by ethanol, essence, deionized water etc., by fragrant come covering smell, alleviate people to the uncomfortable sensation of peculiar smell, do not have the effect purified air at all.
The main component of fruit vinegar is acetic acid, it has very strong bactericidal action, in addition, vinegar is also containing abundant calcium, amino acid, Cobastab, lactic acid, grape acid, succinic acid, sugar compound and some salts, and these compositions have the effect of sterilizing to skin, hair, environment, fruit and vegetable.China's wide-spread vinegar among the people sterilization, fresh air method are very correct air freshening methods.Containing Multiple components such as acetic acid in fruit vinegar, there is certain sterilizing ability, can be used as the air sterillization in family room.With the washing skin adding fruit vinegar, the nutrient that skin can be made to absorb some extremely need, thus play soft skin, strengthen the effect of skin vitality.With fruit vinegar hair washing, hair can be made to waft suitable, glossy, easily arrange and have concurrently effect of anti-dandruff.At fruits and vegetables surface sprinkling fruit vinegar, the effect of sterilization fresh-keeping can be played, increase the fruits and vegetables holding time.
Often use based on conventional air freshener and easily human body damaged, traditional vinegar is fumigated, wash one's face, the shortcoming of inconvenient operation of washing hair, develop a kind of health, be rich in the disinfection sanitizer of fruit vinegar efficiently and be necessary very much.
Summary of the invention:
The object of the present invention is to provide a kind of fruit vinegar disinfection sanitizer and preparation method.
For achieving the above object, the present invention adopts technical scheme to be:
A kind of fruit vinegar disinfection sanitizer, by weight percentage, fruit vinegar 90-95%, salt 0.5-1%, ethyl maltol 0.01-0.05%, flavoring essence 0.05-0.1%, surplus is water.
Described fruit vinegar be with fruit or its fruit juice for raw material is through alcoholic fermentation, acetic fermentation, ferment to acidity (with acetometer) be 5-7g/100ml, after filtration, then in wherein soaking green tea and flowers and get final product.
Described raw material is fruit or its fruit juice, and wherein fruit is one or more in apple, pears, jujube, hawthorn and grape.
The preparation method of fruit vinegar disinfection sanitizer:
A) with fresh fruit or its fruit juice for primary raw material, sugar addition is 15-16 ° of Brix, then through fruit vinegar zymotic fluid that alcoholic fermentation, acetic fermentation gained acidity (with acetometer) are 5-7g/100ml;
B) by filtering fermentation liquor, the green tea of fruit vinegar zymotic fluid weight 1-5% is added, the flowers of 1-5%, airtight immersion 24-48h;
C) step b gained fruit vinegar filters, and in filtrate, add 0.5-1% salt by weight percentage, 0.01-0.05% ethyl maltol, 0.05-0.1% flavoring essence, surplus is water, namely obtains fruit vinegar disinfection sanitizer after mixing.
Described fruit is one or more in apple, pears, jujube, hawthorn and grape.
Described flowers are rose and/or chrysanthemum.
The application of fruit vinegar disinfection sanitizer: as spray, described fruit vinegar disinfection sanitizer is applied to that surrounding air is pure and fresh, in sterilizing, be spray form during use.
The application of fruit vinegar disinfection sanitizer: described fruit vinegar disinfection sanitizer is applied in the cleaning nursing of skin or hair as spray, is spray form during use.
The application of fruit vinegar disinfection sanitizer: described fruit vinegar disinfection sanitizer is applied in the sterilization fresh-keeping of fruit and vegetable as spray, is spray form during use.
The application of fruit vinegar disinfection sanitizer: described fruit vinegar disinfection sanitizer is applied in edible flavouring as spray, is spray form during use.
The advantage that the present invention has:
The irritant smell of fruit vinegar in disinfection sanitizer of the present invention, fusing point is 16.6 DEG C, boiling point 117.9 DEG C, because boiling point is lower, thus volatile; Therefore the hygroscopic effect utilizing salt to have, mixes it with acetic acid, makes it volatilize and slows down; When being 5-7g/100ml additionally by technique adjustment fruit vinegar fermentation concentration at the end, the amount of now acetic acid volatilization is little.And then fruit vinegar disinfection sanitizer of the present invention compared with prior art has without any side effects, uses safer, to boil vinegar fumigating system more convenient than traditional, and the air freshener be made up of ether and aromatics perfume ingredient than tradition, disinfectant are safer.Family and the environment such as school, enterprises and institutions can be widely used in, carry out with fresh air, sterilizing.Also can be used in the cleaning nursing of skin, hair, the sterilization fresh-keeping of fruit and vegetable and edible flavouring.
Embodiment
Below in conjunction with embodiment, the present invention is further described in detail:
Embodiment 1
A) 1000kg apple vinegar is prepared: get fresh apple, pulverize, squeeze the juice, sugar addition is that 15-16 ° of Brix is saccharified liquid, control temperature is 28-30 DEG C, and the activation dried yeast adding saccharified liquid weight 0.1-0.2% carries out alcoholic fermentation in 3-7 days, and the acetic acid bacteria scale-up medium then adding alcohol fermentation liquid weight 5-10% again stirs evenly, be warming up to 30-32 DEG C, fermentation 3-7 days, obtained apple vinegar, during fermentation ends, Controlled acidity (with acetometer) is 5-7g/100ml;
B) by above-mentioned filtering fermentation liquor, in filtrate, add the green tea of 25kg, the rose of 25kg, under airtight condition, soak 24-48h;
C) by step b gained apple vinegar, cross the residue filtering green tea and rose, and add 8kg salt in backward filtrate, 0.025kg ethyl maltol, 0.5kg flavoring essence, then add pure water to 1000kg, be i.e. obtained apple vinegar disinfection sanitizer.
Embodiment 2
A) 1000kg apple vinegar is prepared: get concentrated apple juice, sugar addition is that 15-16 ° of Brix is saccharified liquid, control temperature is 28-30 DEG C, the activation dried yeast adding saccharified liquid weight 0.1-0.2% carries out alcoholic fermentation in 3-7 days, the acetic acid bacteria scale-up medium then adding alcohol fermentation liquid weight 5-10% again stirs evenly, and is warming up to 30-32 DEG C, fermentation 3-7 days, obtained apple vinegar, during fermentation ends, Controlled acidity (with acetometer) is 5-7g/100ml;
B) by above-mentioned filtering fermentation liquor, in filtrate, the green tea of 25kg is added, the rose of 25kg, airtight immersion 24-48h;
C) step b gained apple vinegar, crosses the residue filtering green tea and rose, and adds 8kg salt in backward filtrate, 0.025kg ethyl maltol, 0.5kg flavoring essence, then add pure water to 1000kg, i.e. obtained apple vinegar disinfection sanitizer.
Embodiment 3
A) 1000kg fruit vinegar is prepared: get apple juice and pear juice each 50%, sugar addition is that 15-16 ° of Brix is saccharified liquid, control temperature is 28-30 DEG C, the activation dried yeast adding saccharified liquid weight 0.1-0.2% carries out alcoholic fermentation in 3-7 days, the acetic acid bacteria scale-up medium then adding alcohol fermentation liquid weight 5-10% again stirs evenly, and is warming up to 30-32 DEG C, fermentation 3-7 days, obtained fruit vinegar, during fermentation ends, Controlled acidity (with acetometer) is 5-7g/100ml;
B) by above-mentioned filtering fermentation liquor, in filtrate, 10kg green tea is added, 10kg rose, 10kg chrysanthemum, airtight immersion 24-48h;
C) step b gained fruit vinegar, crosses the residue filtering green tea and flowers, and adds 5kg salt in backward filtrate, 0.01kg ethyl maltol, 0.5kg flavoring essence, then add pure water to 1000kg, i.e. obtained fruit vinegar disinfection sanitizer.
Embodiment 4
A) 1000kg fruit vinegar is prepared: get apple and pears each 50%, sugar addition is that 15-16 ° of Brix is saccharified liquid, control temperature is 28-30 DEG C, the activation dried yeast adding saccharified liquid weight 0.1-0.2% carries out alcoholic fermentation in 3-7 days, the acetic acid bacteria scale-up medium then adding alcohol fermentation liquid weight 5-10% again stirs evenly, and is warming up to 30-32 DEG C, fermentation 3-7 days, obtained fruit vinegar, during fermentation ends, Controlled acidity (with acetometer) is 5-7g/100ml;
B) by above-mentioned filtering fermentation liquor, in filtrate, 10kg green tea is added, 10kg rose, 10kg chrysanthemum, airtight immersion 24-48h;
C) by above-mentioned steps b gained fruit vinegar, cross and filter green tea and spend beautifully adorned residue, and add 5kg salt in backward filtrate, 0.01kg ethyl maltol, 0.5kg flavoring essence, then add pure water to 1000kg, be i.e. obtained fruit vinegar disinfection sanitizer.
Disinfection sanitizer in the various embodiments described above is infused in aerosol can in a conventional manner, utilizes pressure that fruit vinegar disinfection sanitizer liquid is sprayed with fine particle, present with Sprayable.
Experiment effect data:
1. killing bacteria effect in pair air.Method adopts natural sedimentation to gather bacterium and method for cultivation of bacteria in air, presses 10ml/10m with this disinfectant
3consumption, sprays, and compares the change of room air colony counts before and after sterilization.After result sterilization 1h, clump count reduces 50-80% than the clump count of non-sterile environment.The acute toxicity experience of this disinfectant shows that mouse sucks and performance all without exception after per os contamination, and true border is nontoxic.
2., during bathing, under skin spray water fruit vinegar spray 3-5, the cool and comfortable feeling especially after bathing, after a period of time, can make skin become tender lubrication, and wrinkle reduces.
Toward spray water fruit vinegar spray on hair during hair washing, hair can be made pitch-black glossy, and smooth pliable, increases aesthetic feeling, can also remove dandruff.Spray in 1 kilogram of warm water with the fruits vinegars of 10 milliliters and stir evenly, if hair washing 1 time can be adhered to every day, can not only anti-dandruff and itching-relieving, minimizing hair bifurcated, control hair are bleached and also have certain effect.
3. the fruit after processing under using fruits vinegar spray 3-5, can extend and deposit 3-5 days.Spray the fruit of fruits vinegar spray, tasted more tasty and more refreshing.The hardness of fruit improves 25%-30%.
Claims (10)
1. a fruit vinegar disinfection sanitizer, is characterized in that: by weight percentage, fruit vinegar 90-95%, salt 0.5-1%, ethyl maltol 0.01-0.05%, flavoring essence 0.05-0.1%, and surplus is water.
2. by fruit vinegar disinfection sanitizer according to claim 1, it is characterized in that: described fruit vinegar is for raw material is through alcoholic fermentation, acetic fermentation with fruit or its fruit juice, fermentation to acidity (with acetometer) is 5-7g/100ml, after filtration, then in wherein soaking green tea and flowers and get final product.
3., by fruit vinegar disinfection sanitizer according to claim 2, it is characterized in that: described raw material is fruit or its fruit juice, and wherein fruit is one or more in apple, pears, jujube, hawthorn and grape.
4. a preparation method for fruit vinegar disinfection sanitizer according to claim 1, is characterized in that:
A) with fresh fruit or its fruit juice for primary raw material, sugar addition is 15-16 ° of Brix, then through fruit vinegar zymotic fluid that alcoholic fermentation, acetic fermentation gained acidity (with acetometer) are 5-7g/100ml;
B) by filtering fermentation liquor, the green tea of fruit vinegar zymotic fluid weight 1-5% is added, the flowers of 1-5%, airtight immersion 24-48h;
C) step b gained fruit vinegar filters, and in filtrate, add 0.5-1% salt by weight percentage, 0.01-0.05% ethyl maltol, 0.05-0.1% flavoring essence, surplus is water, namely obtains fruit vinegar disinfection sanitizer after mixing.
5., by the preparation method of fruit vinegar disinfection sanitizer according to claim 4, it is characterized in that: described fruit is one or more in apple, pears, jujube, hawthorn and grape.
6., by the preparation method of fruit vinegar disinfection sanitizer according to claim 4, it is characterized in that: described flowers are rose and/or chrysanthemum.
7. an application for fruit vinegar disinfection sanitizer according to claim 1, is characterized in that: as spray, described fruit vinegar disinfection sanitizer is applied to that surrounding air is pure and fresh, in sterilizing, be spray form during use.
8. an application for fruit vinegar disinfection sanitizer according to claim 1, is characterized in that: described fruit vinegar disinfection sanitizer is applied in the cleaning nursing of skin or hair as spray, is spray form during use.
9. an application for fruit vinegar disinfection sanitizer according to claim 1, is characterized in that: described fruit vinegar disinfection sanitizer is applied in the sterilization fresh-keeping of fruit and vegetable as spray, is spray form during use.
10. an application for fruit vinegar disinfection sanitizer according to claim 1, is characterized in that: described fruit vinegar disinfection sanitizer is applied in edible flavouring as spray, is spray form during use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310347529.6A CN104336015A (en) | 2013-08-08 | 2013-08-08 | Sterilizing disinfectant for fruit vinegar and preparation method thereof |
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| CN201310347529.6A CN104336015A (en) | 2013-08-08 | 2013-08-08 | Sterilizing disinfectant for fruit vinegar and preparation method thereof |
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| CN104336015A true CN104336015A (en) | 2015-02-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109288752A (en) * | 2018-11-07 | 2019-02-01 | 河南职业技术学院 | A kind of production method of shampoo |
| CN109566938A (en) * | 2018-12-26 | 2019-04-05 | 济南宜和食品有限公司 | Impregnate vinegar beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658190A (en) * | 2009-08-29 | 2010-03-03 | 夏焰明 | Liquid preparation with combination of vinegar and air-disinfecting traditional Chinese medicines |
| CN102311910A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Production method of apple vinegar |
-
2013
- 2013-08-08 CN CN201310347529.6A patent/CN104336015A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658190A (en) * | 2009-08-29 | 2010-03-03 | 夏焰明 | Liquid preparation with combination of vinegar and air-disinfecting traditional Chinese medicines |
| CN102311910A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Production method of apple vinegar |
Non-Patent Citations (3)
| Title |
|---|
| 张涛等: "醋与两种消毒剂室内消毒效果比较", 《包头医学院学报》 * |
| 无: "醋中新秀——果醋", 《江苏调味副食品》 * |
| 朱艳: "艾叶、苍术喷雾剂对病房空气消毒的效果观察", 《中医药导报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109288752A (en) * | 2018-11-07 | 2019-02-01 | 河南职业技术学院 | A kind of production method of shampoo |
| CN109566938A (en) * | 2018-12-26 | 2019-04-05 | 济南宜和食品有限公司 | Impregnate vinegar beverage and preparation method thereof |
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Application publication date: 20150211 |