CN106386899A - 一种环保型果蔬消毒液 - Google Patents

一种环保型果蔬消毒液 Download PDF

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CN106386899A
CN106386899A CN201610805651.7A CN201610805651A CN106386899A CN 106386899 A CN106386899 A CN 106386899A CN 201610805651 A CN201610805651 A CN 201610805651A CN 106386899 A CN106386899 A CN 106386899A
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张伟
施享
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Maanshan Niuze Technology Service Co Ltd
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Abstract

本发明公开了一种环保型果蔬消毒液，其组份按重量份数包括甘草酸4‑10份、芦荟提取液5‑10份、大豆蛋白多肽5‑10份、茶多酚10‑15份、柠檬酸甘油酯2‑6份、酵乳素1‑4份、柳酸4‑10份、烷基醇醚1‑4份、葡萄糖酸钠10‑20份、澳洲茶树油3‑6份、聚六亚甲基胍3‑5份、薄荷液5‑10份以及去离子水30‑50份，本发明制作工艺简单，制得的消毒液能够有效的清除蔬菜、水果表面的细菌、杂质，而且，该消毒液渗透进水果和蔬菜内不会对人的身体健康产生影响；另外，其残留物不会对环境产生污染。

Description

一种环保型果蔬消毒液
技术领域
本发明涉及消毒液制备技术领域，具体为一种环保型果蔬消毒液。
背景技术
相关报道称，蔬菜、水果中大量用上二氧化硫、甲醛、氢氧化钠等“保鲜剂”的现象并不鲜见。更骇人听闻的是，部分菜农在储存生姜时竟违规喷洒国家早已明令禁止生产、销售和使用的剧毒农药“六六粉”和“敌敌畏”。此外，龙眼、荔枝、葡萄、茄子、萝卜、竹笋、苦瓜、青瓜等新鲜果蔬，还有花生、银耳、蘑菇、枸杞、干百合、党参等干货，均用二氧化硫、甲醛等进行保鲜，这些“保鲜剂”均来源于工业原料，如此高效而廉价的“保鲜技巧”。人们长期食用残留保鲜剂和农药的果蔬，严重损害肝肾功能，食用二氧化硫、甲醛等含量超标的食物，轻则会出现头晕、恶心、呕吐和腹泻等症状，严重时还会引起急性中毒，甚至致癌。
发明内容
本发明的目的在于提供一种环保型果蔬消毒液，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：一种环保型果蔬消毒液,其组份按重量份数包括甘草酸4-10份、芦荟提取液5-10份、大豆蛋白多肽5-10份、茶多酚10-15份、柠檬酸甘油酯2-6份、酵乳素1-4份、柳酸4-10份、烷基醇醚1-4份、葡萄糖酸钠10-20份、澳洲茶树油3-6份、聚六亚甲基胍3-5份、薄荷液5-10份以及去离子水30-50份。
优选的，优选的成分配比为：甘草酸7份、芦荟提取液8份、大豆蛋白多肽8份、茶多酚12份、柠檬酸甘油酯4份、酵乳素2份、柳酸7份、烷基醇醚3份、葡萄糖酸钠15份、澳洲茶树油5份、聚六亚甲基胍4份、薄荷液8份以及去离子水40份。
优选的，其制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为45℃-55℃，加热时间为20min-30min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
与现有技术相比，本发明的有益效果是：本发明制作工艺简单，制得的消毒液能够有效的清除蔬菜、水果表面的细菌、杂质，同时还具有抗菌作用，而且，该消毒液渗透进水果和蔬菜内不会对人的身体健康产生影响；另外，其残留物不会对环境产生污染。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明提供一种技术方案：一种环保型果蔬消毒液,其组份按重量份数包括甘草酸4-10份、芦荟提取液5-10份、大豆蛋白多肽5-10份、茶多酚10-15份、柠檬酸甘油酯2-6份、酵乳素1-4份、柳酸4-10份、烷基醇醚1-4份、葡萄糖酸钠10-20份、澳洲茶树油3-6份、聚六亚甲基胍3-5份、薄荷液5-10份以及去离子水30-50份。
实施例一：
采用的成分配比为：甘草酸4份、芦荟提取液5份、大豆蛋白多肽5份、茶多酚10份、柠檬酸甘油酯2份、酵乳素1份、柳酸4份、烷基醇醚1份、葡萄糖酸钠10份、澳洲茶树油3份、聚六亚甲基胍3份、薄荷液5份以及去离子水30份。
本实施例的制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为45℃，加热时间为20min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
实施例二：
采用的成分配比为：甘草酸10份、芦荟提取液10份、大豆蛋白多肽10份、茶多酚15份、柠檬酸甘油酯6份、酵乳素4份、柳酸10份、烷基醇醚4份、葡萄糖酸钠20份、澳洲茶树油6份、聚六亚甲基胍5份、薄荷液10份以及去离子水30-50份。
本实施例的制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为55℃，加热时间为30min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
实施例三：
采用的成分配比为：甘草酸5份、芦荟提取液6份、大豆蛋白多肽6份、茶多酚11份、柠檬酸甘油酯3份、酵乳素2份、柳酸5份、烷基醇醚2份、葡萄糖酸钠12份、澳洲茶树油4份、聚六亚甲基胍4份、薄荷液6份以及去离子水35份。
本实施例的制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为48℃，加热时间为22min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
实施例四：
采用的成分配比为：甘草酸9份、芦荟提取液9份、大豆蛋白多肽9份、茶多酚14份、柠檬酸甘油酯5份、酵乳素3份、柳酸9份、烷基醇醚3份、葡萄糖酸钠18份、澳洲茶树油5份、聚六亚甲基胍4份、薄荷液9份以及去离子水45份。
本实施例的制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为52℃，加热时间为28min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
实施例五：
采用的成分配比为：甘草酸7份、芦荟提取液8份、大豆蛋白多肽8份、茶多酚12份、柠檬酸甘油酯4份、酵乳素2份、柳酸7份、烷基醇醚3份、葡萄糖酸钠15份、澳洲茶树油5份、聚六亚甲基胍4份、薄荷液8份以及去离子水40份。
本实施例的制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为50℃，加热时间为25min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
本发明制作工艺简单，制得的消毒液能够有效的清除蔬菜、水果表面的细菌、杂质，同时还具有抗菌作用，而且，该消毒液渗透进水果和蔬菜内不会对人的身体健康产生影响；另外，其残留物不会对环境产生污染。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。

Claims (3)

1.一种环保型果蔬消毒液,其特征在于：其组份按重量份数包括甘草酸4-10份、芦荟提取液5-10份、大豆蛋白多肽5-10份、茶多酚10-15份、柠檬酸甘油酯2-6份、酵乳素1-4份、柳酸4-10份、烷基醇醚1-4份、葡萄糖酸钠10-20份、澳洲茶树油3-6份、聚六亚甲基胍3-5份、薄荷液5-10份以及去离子水30-50份。
2.根据权利要求1所述的一种环保型果蔬消毒液,其特征在于：优选的成分配比为：甘草酸7份、芦荟提取液8份、大豆蛋白多肽8份、茶多酚12份、柠檬酸甘油酯4份、酵乳素2份、柳酸7份、烷基醇醚3份、葡萄糖酸钠15份、澳洲茶树油5份、聚六亚甲基胍4份、薄荷液8份以及去离子水40份。
3.根据权利要求1所述的一种环保型果蔬消毒液,其特征在于：其制备工艺包括以下步骤：
A、将甘草酸、芦荟提取液、大豆蛋白多肽、茶多酚、柠檬酸甘油酯以及1/3去离子水混合后，倒入容器中进行加热，加热温度为45℃-55℃，加热时间为20min-30min，之后冷却至常温，得到混合液A；
B、在混合液A中加入酵乳素、柳酸、烷基醇醚、葡萄糖酸钠以及1/3去离子水混合后倒入搅拌机中进行搅拌，搅拌机转速为500转/分，搅拌时间为30min，得到混合液B；
C、最后在混合液B中加入澳洲茶树油、聚六亚甲基胍、薄荷液以及1/3去离子水，在常温下进行高速搅拌，搅拌速率为4000转/分，搅拌时间为10min，静置2h，即得到消毒液。
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