CN109402898A - A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying and preparation method thereof - Google Patents
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying and preparation method thereof Download PDFInfo
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- CN109402898A CN109402898A CN201811325717.8A CN201811325717A CN109402898A CN 109402898 A CN109402898 A CN 109402898A CN 201811325717 A CN201811325717 A CN 201811325717A CN 109402898 A CN109402898 A CN 109402898A
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- China
- Prior art keywords
- chafing dish
- preparation
- spraying
- taste removal
- plant extracts
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Classifications
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- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06B—TREATING TEXTILE MATERIALS USING LIQUIDS, GASES OR VAPOURS
- D06B1/00—Applying liquids, gases or vapours onto textile materials to effect treatment, e.g. washing, dyeing, bleaching, sizing or impregnating
- D06B1/02—Applying liquids, gases or vapours onto textile materials to effect treatment, e.g. washing, dyeing, bleaching, sizing or impregnating by spraying or projecting
-
- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06B—TREATING TEXTILE MATERIALS USING LIQUIDS, GASES OR VAPOURS
- D06B9/00—Solvent-treatment of textile materials
Abstract
The present invention provides a kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying, including following parts by weight material: persimmon berry extract 0.01-8.00%, corn extract 0.01-5.00%, sorbitan mono-laurate 0.01-5.00%, solubilizer 0.01-5.00%, dehydrated alcohol 0.01-5.00%, Phenoxyethanol 0.01-1.00%, tea tree ethereal oil 0.01-0.50%, chlorocarbon base dimethyl-benzyl amine 0.10-0.30% purify water surplus.Ingredient of the present invention for volatile flavor substance in chafing dish bottom flavorings, it is spraying to prepare a kind of chafing dish taste removal that eliminating smell agent is done with plant extracts, eliminating smell agent is done using persimmon berry extract and corn extract, in consumer tests, the peculiar smell that chafing dish remains on clothing is effectively reduced up to 84% in smell-removing rate in 5min；The chafing dish taste removal is spraying safe and nontoxic, non-stimulated to skin and respiratory tract, can trust sprinkling；In addition, product processes prepared by the present invention are simple, mild condition is suitble to large-scale production.
Description
Technical field
The present invention relates to household chemicals technical fields, and in particular to a kind of chafing dish for doing eliminating smell agent with plant extracts removes
Taste is spraying and preparation method thereof.
Background technique
Xihua Univ's food and Biological Engineering College, Sichuan Chengdu 610039 and China Testing Technology Institute, Sichuan at
All 610056 in " comparison and principal component analysis of Sichuan-chongqing Region characteristic red oil chafing dish bottom flavorings volatile flavor substance " (1002-
0306 (2016) 07-0283-05) in statement, using Simultaneous distillation (Simultaneous Distillation
Extraction, SDE) volatile flavor substance in commercially available Chongqing of Sichuan characteristic red oil chafing dish bottom flavorings is extracted, extract warp
Gas chromatography-mass spectrometry (GC-MS) separation, detection, the flavor substance detected in sample is alcohols chemical combination
Object, aldehyde compound, ketone compounds, ester type compound, hydrocarbon compound, wherein the compound detected jointly has fragrant camphor tree
Alcohol, (-) -4- terpineol, bergamio, methyl hexadecanoate, australene, amphene, 3- methylene -6- (1- methyl
Ethyl) cyclohexene, laurene, ocimenum, γ-terpinenes, carypohyllene and anethole.It is right on the basis of flavor substance detection
Flavor substance in chafing dish bottom flavorings carries out principal component analysis (Principal Component Analysis, PCA), the results showed that
First three principal component factor cumulative proportion in ANOVA reaches 80.7%, can Efficient Characterization chafing dish bottom flavorings flavor substance information.
Key lab, Foodstuffs Academy flavour of food products Beijing, Beijing Technology and Business University Beijing 100048 is at " SDE/GC-MS points
Analyse the volatile flavor component of chafing dish bottom flavorings " (1009-7848 (2014) 02-0283-09) middle statement, using Simultaneous distillation-extraction
Method extracts the volatile flavor component of chafing dish bottom flavorings, and carries out qualitative analysis to extraction results with gas chromatography-mass spectrometry,
90 kinds of volatile components are obtained, they are: 19 kinds of hydro carbons, 21 kinds of aldehydes, 13 kinds of alcohols, 5 kinds of ketone, 6 kinds of phenols, ethers 2
Kind, 5 kinds of acids, 6 kinds of esters, nitrogenous sulfur-bearing and 13 kinds of heterocyclic.Wherein, alcohols (30.1432%), hydro carbons (22.6681%
), the relative amount of phenols (10.7776%) compound it is higher, secondly be nitrogenous sulfur-bearing and heterocyclic (8.3344%), aldehydes
(6.0060%).
Consumer can only select laundry after eating up chafing dish, endure chafing dish peculiar smell or perfumes cover peculiar smell etc.
Method, but these methods can not reach fast and effeciently removal chafing dish taste simultaneously.We need to volatilize in known chafing dish bottom flavorings
Property flavor substance ingredient on the basis of, it is spraying targetedly to research and develop a safe and non-toxic non-stimulated chafing dish taste removal, solves to disappear
Expense person's remaining chafing dish taste on clothing after eating up chafing dish.
Summary of the invention
It is spraying and preparation method thereof the object of the present invention is to provide a kind of chafing dish taste removal for doing eliminating smell agent with plant extracts,
Chafing dish taste can fast and effeciently be removed.
The present invention solves above-mentioned technical problem using following technical scheme:
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying, including following parts by weight material:
Further, the solubilizer is Cremophor RH40.
This Plant Extracts does the spraying preparation method of chafing dish taste removal of eliminating smell agent, mainly comprises the steps that
(1) tea tree ethereal oil, solubilizer and sorbitan mono-laurate are mixed under constant temperature conditions；
(2) dehydrated alcohol is slowly added into the mixed solution of step (1) under stirring conditions and be stirred；
(3) purified water is added into the mixed solution of step (2) under stirring conditions and is stirred；
(4) persimmon berry extract, corn extract, chlorocarbon base dimethyl-benzyl amine are added into the mixed solution of step (3)
With Phenoxyethanol and be stirred；PH adjusting agent is added, solution ph is adjusted to 6.00-8.00, to get to one after the completion of preparation
Kind is spraying with the chafing dish taste removal that plant extracts does eliminating smell agent.
Further, the mixing speed is 400-800rpm.
Further, whipping temp is 30-35 DEG C in the step (1).
Further, mixing time is 40-80min in the step (1).
Further, mixing time is 20-60min in the step (2).
Further, mixing time is 20-60min in the step (3).
Further, the mode/means being added in the step (4) include: to add under conditions of the stirring of 600rmp revolving speed
Enter persimmon berry extract and corn extract and stir 40min to be uniformly mixed；It is slowly added under conditions of the stirring of 600rmp revolving speed
Chlorocarbon base dimethyl-benzyl amine simultaneously stirs 40min；Phenoxyethanol is slowly added under conditions of the stirring of 600rmp revolving speed and is stirred
40min。
Further, pH adjusting agent is sodium citrate in the step (4).
The present invention has the advantages that
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts provided by the invention is spraying, utilizes persimmon berry extract and jade
Rice extracts do eliminating smell agent, and in consumer tests, smell-removing rate is effectively reduced chafing dish and remains on clothing up to 84% in 5min
Peculiar smell.The chafing dish taste removal is spraying safe and nontoxic, non-stimulated to skin and respiratory tract, can trust sprinkling.Simple production process,
Mild condition is suitble to large-scale production.
Specific embodiment
The present invention will be further described With reference to embodiment, following embodiment be intended to illustrate invention without
It is limitation of the invention further.
Embodiment 1
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts of the present invention is spraying, including following parts by weight material:
This Plant Extracts does the spraying preparation method of chafing dish taste removal of eliminating smell agent, comprising the following steps:
(1) tea tree ethereal oil, solubilizer Cremophor RH40 and sorbitan mono-laurate are mixed, it is permanent
30 DEG C of temperature, lower stirring 1h under conditions of revolving speed is 600rpm；
(2) stop constant temperature, be slowly added under conditions of the stirring of 600rmp revolving speed into the mixed solution of step (1) anhydrous
Ethyl alcohol simultaneously stirs 40min；
(3) purified water is added into the mixed solution of step (2) under conditions of 600rmp revolving speed stirs and is stirred
40min；
(4) persimmon berry extract and corn is added into the mixed solution of step (3) under conditions of 600rmp revolving speed stirs
Extract and stir 40min be uniformly mixed；Then chlorocarbon base dimethyl benzene is slowly added under conditions of 600rmp revolving speed stirs
Methylamine simultaneously stirs 40min；Phenoxyethanol is slowly added under conditions of the stirring of 600rmp revolving speed and stirs 40min；In 400rmp
PH adjusting agent sodium citrate is slowly added under conditions of revolving speed stirring, solution ph is adjusted to 7.10, arrive after the completion of preparation
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying.
Embodiment 2
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts of the present invention is spraying, including following parts by weight material:
This Plant Extracts does the spraying preparation method of chafing dish taste removal of eliminating smell agent, comprising the following steps:
(1) tea tree ethereal oil, solubilizer Cremophor RH40 and sorbitan mono-laurate are mixed, it is permanent
30 DEG C of temperature, lower stirring 1h under conditions of revolving speed is 600rpm；
(2) stop constant temperature, be slowly added under conditions of the stirring of 600rmp revolving speed into the mixed solution of step (1) anhydrous
Ethyl alcohol simultaneously stirs 40min；
(3) purified water is added into the mixed solution of step (2) under conditions of 600rmp revolving speed stirs and is stirred
40min；
(4) persimmon berry extract and corn is added into the mixed solution of step (3) under conditions of 600rmp revolving speed stirs
Extract and stir 40min be uniformly mixed；Then chlorocarbon base dimethyl benzene is slowly added under conditions of 600rmp revolving speed stirs
Methylamine simultaneously stirs 40min；Phenoxyethanol is slowly added under conditions of the stirring of 600rmp revolving speed and stirs 40min；In 400rmp
PH adjusting agent sodium citrate is slowly added under conditions of revolving speed stirring, solution ph is adjusted to 7.30, arrive after the completion of preparation
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying.
Embodiment 3
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts of the present invention is spraying, including following parts by weight material:
This Plant Extracts does the spraying preparation method of chafing dish taste removal of eliminating smell agent, comprising the following steps:
(1) tea tree ethereal oil, solubilizer Cremophor RH40 and sorbitan mono-laurate are mixed, it is permanent
30 DEG C of temperature, lower stirring 1h under conditions of revolving speed is 600rpm；
(2) stop constant temperature, be slowly added under conditions of the stirring of 600rmp revolving speed into the mixed solution of step (1) anhydrous
Ethyl alcohol simultaneously stirs 40min；
(3) purified water is added into the mixed solution of step (2) under conditions of 600rmp revolving speed stirs and is stirred
40min；
(4) persimmon berry extract and corn is added into the mixed solution of step (3) under conditions of 600rmp revolving speed stirs
Extract and stir 40min be uniformly mixed；Then chlorocarbon base dimethyl benzene is slowly added under conditions of 600rmp revolving speed stirs
Methylamine simultaneously stirs 40min；Phenoxyethanol is slowly added under conditions of the stirring of 600rmp revolving speed and stirs 40min；In 400rmp
PH adjusting agent sodium citrate is slowly added under conditions of revolving speed stirring, solution ph is adjusted to 7.50, arrive after the completion of preparation
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying.
Embodiment 4
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts of the present invention is spraying, including following parts by weight material:
This Plant Extracts does the spraying preparation method of chafing dish taste removal of eliminating smell agent, comprising the following steps:
(1) tea tree ethereal oil, solubilizer Cremophor RH40 and sorbitan mono-laurate are mixed, it is permanent
33 DEG C of temperature, lower stirring 40min under conditions of revolving speed is 400rpm；
(2) stop constant temperature, be slowly added under conditions of the stirring of 400rmp revolving speed into the mixed solution of step (1) anhydrous
Ethyl alcohol simultaneously stirs 20min；
(3) purified water is added into the mixed solution of step (2) under conditions of 400rmp revolving speed stirs and is stirred
20min；
(4) persimmon berry extract and corn is added into the mixed solution of step (3) under conditions of 400rmp revolving speed stirs
Extract and stir 40min be uniformly mixed；Then chlorocarbon base dimethyl benzene is slowly added under conditions of 400rmp revolving speed stirs
Methylamine simultaneously stirs 40min；Phenoxyethanol is slowly added under conditions of the stirring of 400rmp revolving speed and stirs 40min；In 400rmp
PH adjusting agent sodium citrate is slowly added under conditions of revolving speed stirring, solution ph is adjusted to 6.00, arrive after the completion of preparation
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying.
Embodiment 5
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts of the present invention is spraying, including following parts by weight material:
This Plant Extracts does the spraying preparation method of chafing dish taste removal of eliminating smell agent, comprising the following steps:
(1) tea tree ethereal oil, solubilizer Cremophor RH40 and sorbitan mono-laurate are mixed, it is permanent
35 DEG C of temperature, lower stirring 1h under conditions of revolving speed is 800rpm；
(2) stop constant temperature, be slowly added under conditions of the stirring of 800rmp revolving speed into the mixed solution of step (1) anhydrous
Ethyl alcohol simultaneously stirs 80min；
(3) purified water is added into the mixed solution of step (2) under conditions of 800rmp revolving speed stirs and is stirred
80min；
(4) persimmon berry extract and corn is added into the mixed solution of step (3) under conditions of 800rmp revolving speed stirs
Extract and stir 40min be uniformly mixed；Then chlorocarbon base dimethyl benzene is slowly added under conditions of 800rmp revolving speed stirs
Methylamine simultaneously stirs 40min；Phenoxyethanol is slowly added under conditions of the stirring of 800rmp revolving speed and stirs 40min；In 600rmp
PH adjusting agent sodium citrate is slowly added under conditions of revolving speed stirring, solution ph is adjusted to 8.00, arrive after the completion of preparation
A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying.
The content of each raw material used in above-described embodiment and the information of manufacturer are as follows:
Persimmon berry extract: Japanese mighty force scholar Scientific Industries Co., Ltd.；Corn extract: Shandong Binzhou intelligence source biotechnology
Co., Ltd；Sorbitan mono-laurate: content: 99%, Yongtai Chemical Co., Ltd.；Cremophor RH40: contain
Amount: 99%, Shandong You Suo Chemical Industry Science Co., Ltd；Dehydrated alcohol: content: 99.7%, the limited public affairs of Chinese medicines group chemical reagent
Department；Chlorocarbon base dimethyl-benzyl amine: content: 95%, Shanghai Mike's woods biochemical technology Co., Ltd；Phenoxyethanol: content:
99%, Linyi City Lv Sen Chemical Co., Ltd.；Tea tree ethereal oil: Ji'an City Hua Xin natural plants Co., Ltd；Sodium citrate: traditional Chinese medicines
Chemical reagent Co., Ltd, group analyzes pure；Other commercially available raw materials with identical parameters also can achieve equivalent effect.
It is as follows that consumer tests are carried out by spraying for chafing dish sterilizing deodoring preparation-obtained in embodiment:
It prepares chafing dish taste removal and is sprayed sample, be distributed to 20 consumers of smell no significant difference.Consumer is in chafing dish restaurant
After eating up chafing dish, 15*15cm test area, sprinkling fire cannot be less than at garment surface about 15cm, choosing one piece of area
Pot taste removal is 2 to 4 times spraying.In Experimental Area, center position uses nasal rating, is commented according to 6 grades of representations of peculiar smell intensity
Point, table 1 is 6 grades of representations of peculiar smell intensity, and table 2 is the detailed data that consumer tests are scored and fed back.
Peculiar smell intensity ratings * before smell-removing rate %=(peculiar smell intensity ratings after peculiar smell intensity ratings-taste removal before taste removal)/taste removal
100。
Table 1: 6 grades of representations of stench intensity
| Peculiar smell intensity | Smell |
| 0 | Free from extraneous odour |
| 1 | Almost without apparent peculiar smell (detection threshold value) |
| 2 | Slight peculiar smell (cognition threshold value) |
| 3 | Medium peculiar smell |
| 4 | Strong peculiar smell |
| 5 | Intolerable strong peculiar smell |
Table 2: consumer tests scoring and feedback
As seen from the above table, in practical applications, it is 60-100% that 1-5min removes chafing dish taste effect immediately, and average smell-removing rate is
88%.(4-11h) overnight is 60-100% except chafing dish taste effect, and average smell-removing rate is 79%.In conclusion this 20 consumption
The smell-removing rate that person tests is 84%.
Finally, it should be noted that above embodiments are only to illustrate the present invention and not limit technology described in the invention
Scheme；Those skilled in the art should understand that still can modify to the present invention or equivalent replacement；And all are not
It is detached from the technical solution and its improvement of the spirit and scope of the present invention, should all be covered within the scope of the claims of the present invention.
Claims (10)
1. a kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying, which is characterized in that including following parts by weight material:
2. a kind of chafing dish taste removal for doing eliminating smell agent with plant extracts according to claim 1 is spraying, which is characterized in that institute
Stating solubilizer is Cremophor RH40.
3. such as a kind of preparation method that the chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying claimed in claims 1-2,
It is characterized in that, mainly comprises the steps that
(1) tea tree ethereal oil, solubilizer and sorbitan mono-laurate are mixed under constant temperature conditions；
(2) dehydrated alcohol is slowly added into the mixed solution of step (1) under stirring conditions and be stirred；
(3) purified water is added into the mixed solution of step (2) under stirring conditions and is stirred；
(4) persimmon berry extract, corn extract, chlorocarbon base dimethyl-benzyl amine and benzene are added into the mixed solution of step (3)
Oxyethanol is simultaneously stirred；PH adjusting agent is added, solution ph is adjusted to 6.00-8.00, after the completion of preparation to get to it is a kind of with
The chafing dish taste removal that plant extracts does eliminating smell agent is spraying.
4. preparation method according to claim 3, which is characterized in that the mixing speed is 400-800rpm.
5. preparation method according to claim 3, which is characterized in that whipping temp is 30-35 in the step (1)
℃。
6. preparation method according to claim 3, which is characterized in that mixing time is 40-80min in the step (1).
7. preparation method according to claim 3, which is characterized in that mixing time is 20-60min in the step (2).
8. preparation method according to claim 3, which is characterized in that mixing time is 20-60min in the step (3).
9. preparation method according to claim 3, which is characterized in that the mode/means packet being added in the step (4)
It includes: persimmon berry extract and corn extract being added under conditions of 600rmp revolving speed stirs and stir 40min and be uniformly mixed；?
Chlorocarbon base dimethyl-benzyl amine is slowly added under conditions of the stirring of 600rmp revolving speed and stirs 40min；It is stirred in 600rmp revolving speed
Under conditions of be slowly added to Phenoxyethanol and stir 40min.
10. preparation method according to claim 3, which is characterized in that pH adjusting agent is citric acid in the step (4)
Sodium.
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| CN201811325717.8A CN109402898A (en) | 2018-11-08 | 2018-11-08 | A kind of chafing dish taste removal for doing eliminating smell agent with plant extracts is spraying and preparation method thereof |
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ID=65472328
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110812523A (en) * | 2019-09-07 | 2020-02-21 | 上海沧桀网络科技有限公司 | Preparation formula and preparation method of environment-friendly hot pot odor remover |
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Effective date of registration: 20190821 Address after: 230088 Room 205, A3 Building, Hefei Innovation Industrial Park, 800 Wangjiangxi Road, Hefei High-tech Zone, Anhui Province Applicant after: Anhui Kai Wei Biological Technology Co., Ltd. Address before: 313000 Room 101, Building 5, 669 Taihu Street High Speed Road, Changxing County, Huzhou City, Zhejiang Province Applicant before: CHANGXIN BLUE CEDAR BIOTECHNOLOGY CO., LTD. |
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