CN106939244A - 一种酵素果蔬清洗剂的配制方法 - Google Patents
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Abstract
本发明的酵素果蔬清洗剂技术方案是这样实现,它由汉防己提取物、甘草酸二钾、纳豆发酵提取物、茶皂素、神经酰胺、辛酸葵酸三甘油酯、细辛油、肉豆蔻酸异丙酯 、AES、烟酰胺、果胶酶、产朊假丝酵母、柠檬酸、海藻糖、磷酸氢二钠、多库酯钠、酵素、醋酸、香、水混合配制而成。
Description
技术领域
本发明属于生物洗涤技术领域,具体涉及植物提取物、微生物菌群复配而成的一种酵素果蔬清洗剂配制方法。
背景技术
传统观点认为蔬菜,水果用水洗洗就够了,绝大部分的农药难溶于水。碱水浸泡法可溶性农药遇到碱可能发生化学反应,使农药毒性增强。去皮法,这种方法只限于一部分水果,而且破坏了营养成分。使用洗洁精,这类清洗剂都含有表面活性剂,去油能力比较强,是化学剂类,不但不能确定去农药效果,而且若长期摄入这类物质,则会对人体可能产生积蓄性毒害。残留农药会导致过敏皮肤及皮肤的粗糙,导致身体免疫力下降,可致癌,导致胃肠道疾病。
发明内容
本发明的目的是根据上述不足之处,而研制一种在去除蔬菜、水果污垢的同时,在其表面形成天然素材的抗菌涂层,抑制细菌的繁殖、保持蔬菜、水果的鲜度的酵素果蔬清洗剂配制方法。
本发明的酵素果蔬清洗剂技术方案是这样实现,它由汉防己提取物、甘草酸二钾、纳豆发酵提取物、茶皂素、神经酰胺、辛酸葵酸三甘油酯、细辛油、肉豆蔻酸异丙酯 、AES、 烟酰胺、果胶酶、产朊假丝酵母、柠檬酸、海藻糖、磷酸氢二钠 、多库酯钠、酵素、醋酸、香、水混合配制而成,其配制方法如下:
配方(按重量百分比)
汉防己提取物 1.8% 甘草酸二钾2.1% 纳豆发酵提取物 1.3%
茶皂素 1.8% 神经酰胺1.3% 辛酸葵酸三甘油酯 1.9%
细辛油 1% 肉豆蔻酸异丙酯 0.8% AES 1.9%
烟酰胺 1.2% 果胶酶1.8% 产朊假丝酵母 1%
柠檬酸 1.3% 海藻糖1.6% 磷酸氢二钠 1.7%
多库酯钠1.1% 酵素 2.7% 醋酸 1.5%
香 2.2% 水70%
配制工艺
本发明酵素果蔬清洗剂是按上述重量百分比配齐,混合制成,其步骤:
将具有抗过敏作用的汉防己提取物与甘草酸二钾、纳豆发酵提取物加入恒温26.2°C的水中搅拌61分钟,再加入茶皂素、神经酰胺、辛酸葵酸三甘油酯、细辛油、肉豆蔻酸异丙酯 、AES搅拌62分钟,并配以烟酰胺、果胶酶、产朊假丝酵母、柠檬酸、海藻糖恒温在28.2°C均质搅拌66分种,将容器恒温在32.2°C密封发酵19.2小时,再加入磷酸氢二钠 、多库酯钠、酵素、醋酸、香高速搅拌67分钟,它能迅速清除果蔬表面残留,农药、化肥有害物质,然后恒温在29.2°C容器内静置25.2小时即为成品。
有益效果:
能迅速清除果蔬表面残留,农药、化肥有害物质,易过水,无残留,冲洗便捷,在去除蔬菜、水果污垢的同时,在其表面形成天然素材的抗菌涂层,抑制细菌的繁殖、保持蔬菜、水果的鲜度。
具体实施方式
本发明的酵素果蔬清洗剂主要由下述重量百分比原料组成,
汉防己提取物 1.8%、甘草酸二钾2.1%、纳豆发酵提取物 1.3%、茶皂素 1.8%、神经酰胺1.3%、辛酸葵酸三甘油酯 1.9%、细辛油 1%、肉豆蔻酸异丙酯 0.8%、AES 1.9%、烟酰胺1.2%、果胶酶1.8%、产朊假丝酵母 1%、柠檬酸 1.3%、海藻糖1.6%、磷酸氢二钠 1.7%、多库酯钠1.1%、酵素 2.7%、醋酸 1.5%、香 2.2%、水70%,混合制成。其步骤:将具有抗过敏作用的汉防己提取物与甘草酸二钾、纳豆发酵提取物加入恒温26.2°C的水中搅拌61分钟,再加入茶皂素、神经酰胺、辛酸葵酸三甘油酯、细辛油、肉豆蔻酸异丙酯 、AES搅拌62分钟,并配以烟酰胺、果胶酶、产朊假丝酵母、柠檬酸、海藻糖恒温在28.2°C均质搅拌66分种,将容器恒温在32.2°C密封发酵19.2小时,再加入磷酸氢二钠 、多库酯钠、酵素、醋酸、香高速搅拌67分钟,它能迅速清除果蔬表面残留,农药、化肥有害物质,然后恒温在29.2°C容器内静置25.2小时即为成品。
Claims (1)
1.本发明的酵素果蔬清洗剂技术方案是这样实现,它由汉防己提取物、甘草酸二钾、纳豆发酵提取物、茶皂素、神经酰胺、辛酸葵酸三甘油酯、细辛油、肉豆蔻酸异丙酯 、AES、 烟酰胺、果胶酶、产朊假丝酵母、柠檬酸、海藻糖、磷酸氢二钠 、多库酯钠、酵素、醋酸、香、水混合配制而成,其配制方法如下:
配方(按重量百分比)
汉防己提取物 1.8% 甘草酸二钾2.1% 纳豆发酵提取物 1.3%
茶皂素 1.8% 神经酰胺1.3% 辛酸葵酸三甘油酯 1.9%
细辛油 1% 肉豆蔻酸异丙酯 0.8% AES 1.9%
烟酰胺 1.2% 果胶酶1.8% 产朊假丝酵母 1%
柠檬酸 1.3% 海藻糖1.6% 磷酸氢二钠 1.7%
多库酯钠1.1% 酵素 2.7% 醋酸 1.5%
香 2.2% 水70%
配制工艺
本发明酵素果蔬清洗剂是按上述重量百分比配齐,混合制成,其步骤:
将具有抗过敏作用的汉防己提取物与甘草酸二钾、纳豆发酵提取物加入恒温26.2°C的水中搅拌61分钟,再加入茶皂素、神经酰胺、辛酸葵酸三甘油酯、细辛油、肉豆蔻酸异丙酯 、AES搅拌62分钟,并配以烟酰胺、果胶酶、产朊假丝酵母、柠檬酸、海藻糖恒温在28.2°C均质搅拌66分种,将容器恒温在32.2°C密封发酵19.2小时,再加入磷酸氢二钠 、多库酯钠、酵素、醋酸、香高速搅拌67分钟,它能迅速清除果蔬表面残留,农药、化肥有害物质,然后恒温在29.2°C容器内静置25.2小时即为成品。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101469294A (zh) * | 2007-12-30 | 2009-07-01 | 黄伟峰 | 一种生物解除果蔬农药残留的清洗剂及其制备方法和应用 |
CN103224840A (zh) * | 2013-05-15 | 2013-07-31 | 湖南天孚生物科技有限责任公司 | 一种生物洗涤剂的配制方法 |
CN105255601A (zh) * | 2015-10-09 | 2016-01-20 | 湖北穆兰同大科技有限公司 | 椰油果蔬清洁剂 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN101469294A (zh) * | 2007-12-30 | 2009-07-01 | 黄伟峰 | 一种生物解除果蔬农药残留的清洗剂及其制备方法和应用 |
CN103224840A (zh) * | 2013-05-15 | 2013-07-31 | 湖南天孚生物科技有限责任公司 | 一种生物洗涤剂的配制方法 |
CN105255601A (zh) * | 2015-10-09 | 2016-01-20 | 湖北穆兰同大科技有限公司 | 椰油果蔬清洁剂 |
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