CN106818898A - 一种家用净菜杀菌剂及其制备方法 - Google Patents

一种家用净菜杀菌剂及其制备方法 Download PDF

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CN106818898A
CN106818898A CN201710107722.0A CN201710107722A CN106818898A CN 106818898 A CN106818898 A CN 106818898A CN 201710107722 A CN201710107722 A CN 201710107722A CN 106818898 A CN106818898 A CN 106818898A
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董简厚
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Abstract

本发明涉及精细化学品技术领域，具体是一种家用净菜杀菌剂，以及它的制备方法；所述家用净菜杀菌剂包括如下重量份数的原料：干野菊花5‑10份，干金银花5‑10份，柠檬酸20‑30份，小苏打5‑10份，乙醇10‑30份、氯化钠5‑10份，清水100份、表面活性剂0‑5份；所述制备方法包括（1）按重量份分别计量各原料；（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；（4）将混合物A和混合物B同时加入清水中，再加入表面活性剂，边加边搅拌，即得产品；本发明提供的净菜杀菌剂绿色安全、杀菌效果好。

Description

一种家用净菜杀菌剂及其制备方法
技术领域
本发明涉及精细化学品技术领域，具体是一种家用净菜杀菌剂，以及它的制备方法。
背景技术
日常生活中,我们买来的蔬菜多多少少都会有农药残留和细菌,常见有大肠杆菌和沙门氏菌，用清水很难彻底清洗干净。目前家用杀菌方法大多采用日照消毒或使用淘米水、淀粉、面粉裹挟的方法去除蔬菜表面的致病菌和农药残留物质，然而阳光照射容易使水果蔬菜水分流失，而且大多数致病菌都不能在此情况下被杀死；淘米水、淀粉、面粉裹挟的方法也难以使蔬菜表面的致病菌杀死。因此，有必要开发一种安全有效的家用净菜杀菌剂，以方便快捷的提供更安全的蔬菜。
发明内容
本发明要解决的技术问题是克服现有技术的缺陷，提供一种绿色安全、杀菌效果好、制备方法简单易行的用净菜杀菌剂，以及它的制备方法。
为解决上述技术问题，本发明提供以下技术方案：一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花5-10份，干金银花5-10份，柠檬酸20-30份，小苏打5-10份，乙醇10-30份、氯化钠5-10份，清水100份、表面活性剂0-5份。
进一步的，所述的一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花5-8份，干金银花8-10份，柠檬酸25-30份，小苏打5-7份，乙醇10-20份、氯化钠5-10份，清水100份、表面活性剂3-5份。
进一步的，所述的一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花8-10份，干金银花5-8份，柠檬酸20-25份，小苏打7-10份，乙醇20-30份、氯化钠5-10份，清水100份、表面活性剂0-3份。
进一步的，所述的一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花6份，干金银花4份，柠檬酸26份，小苏打6份，乙醇16份、氯化钠5份，清水100份、表面活性剂2份。
进一步的，所述表面活性剂选自甘油硬脂酸单酯、蔗糖酯中的至少一种。
一种家用净菜杀菌剂的制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入表面活性剂，边加边搅拌，即得产品。
本发明与现有技术相比具有的有益效果是：本发明所用原料均可生物降解；柠檬酸和氯化钠协同杀菌，对微生物具有广谱的杀灭作用，能快速杀灭蔬菜上附着的微生物细菌；此外，柠檬酸有抗氧化的能力，对处理后的净菜具有护色作用；产品绿色环保，温和、不伤手；制备方法简单易行，适用于家庭日常需要。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1：
一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花6份，干金银花4份，柠檬酸26份，小苏打6份，乙醇16份、氯化钠5份，清水100份、甘油硬脂酸单酯3份。
其制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入甘油硬脂酸单酯，边加边搅拌，即得产品。
实施例2：
一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花5份，干金银花10份，柠檬酸20份，小苏打10份，乙醇10份、氯化钠10份，清水100份。
其制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，边加边搅拌，即得产品。
实施例3：
一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花8份，干金银花8份，柠檬酸30份，小苏打5份，乙醇20份、氯化钠5份，清水100份、甘油硬脂酸单酯3份。
其制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入甘油硬脂酸单酯，边加边搅拌，即得产品。
实施例4：
一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花10份，干金银花5份，柠檬酸25份，小苏打7份，乙醇30份、氯化钠6份，清水100份、蔗糖酯1份。
其制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入蔗糖酯，边加边搅拌，即得产品。
实施例5：
一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花10份，干金银花5份，柠檬酸30份，小苏打5份，乙醇30份、氯化钠5份，清水100份、蔗糖酯5份。
其制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入蔗糖酯，边加边搅拌，即得产品。
实施例6：
一种家用净菜杀菌剂，包括如下重量份数的原料：干野菊花6份，干金银花7份，柠檬酸22份，小苏打7份，乙醇24份、氯化钠6份，清水100份、甘油硬脂酸单酯4份。
其制备方法，包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入甘油硬脂酸单酯，边加边搅拌，即得产品。
本发明与现有技术相比具有的有益效果是：本发明所用原料均可生物降解；柠檬酸和氯化钠协同杀菌，对微生物具有广谱的杀灭作用，能快速杀灭蔬菜上附着的微生物细菌；此外，柠檬酸有抗氧化的能力，对处理后的净菜具有护色作用；产品绿色环保，温和、不伤手；制备方法简单易行，适用于家庭日常需要。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。

Claims (6)

1.一种家用净菜杀菌剂，其特征在于：包括如下重量份数的原料：干野菊花5-10份，干金银花5-10份，柠檬酸20-30份，小苏打5-10份，乙醇10-30份、氯化钠5-10份，清水100份、表面活性剂0-5份。
2.根据权利要求1所述的一种家用净菜杀菌剂，其特征在于：包括如下重量份数的原料：干野菊花5-8份，干金银花8-10份，柠檬酸25-30份，小苏打5-7份，乙醇10-20份、氯化钠5-10份，清水100份、表面活性剂3-5份。
3.根据权利要求1所述的一种家用净菜杀菌剂，其特征在于：包括如下重量份数的原料：干野菊花8-10份，干金银花5-8份，柠檬酸20-25份，小苏打7-10份，乙醇20-30份、氯化钠5-10份，清水100份、表面活性剂0-3份。
4.根据权利要求1所述的一种家用净菜杀菌剂，其特征在于：包括如下重量份数的原料：干野菊花6份，干金银花4份，柠檬酸26份，小苏打6份，乙醇16份、氯化钠5份，清水100份、表面活性剂2份。
5.根据权利要求1-4中任一项所述的一种家用净菜杀菌剂，其特征在于：所述表面活性剂选自甘油硬脂酸单酯、蔗糖酯中的至少一种。
6.根据权利要求1-4中任一项所述的一种家用净菜杀菌剂的制备方法，其特征在于：包括如下步骤：
（1）按重量份分别计量各原料，同时将干野菊花和干金银花用清水泡软、沥干、切碎备用；
（2）在半数重量份的乙醇中加入柠檬酸和小苏打，搅拌混合均匀，得混合物A；
（3）在剩余半数重量份的乙醇中加入氯化钠和切碎的干野菊花、干金银花，混合均匀，静置30分钟，用榨汁机打碎，过滤除去渣滓，保留滤液，得混合物B；
（4）将混合物A和混合物B同时加入清水中，再加入表面活性剂，边加边搅拌，即得产品。
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CN107841389A (zh) * 2017-09-19 2018-03-27 谭志华 一种蔬果清洁剂及其制备方法
CN107692135A (zh) * 2017-11-10 2018-02-16 西华大学 一种桑叶菜的制作方法
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