CN109513428A - 一种快速消除冰箱味道的除味剂 - Google Patents
一种快速消除冰箱味道的除味剂 Download PDFInfo
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Abstract
本发明属于除味剂技术领域,具体涉及一种快速消除冰箱味道的除味剂,由以下重量份组分组成:腐植酸10‑20份、无水硫酸铜10‑15份、膨润土5‑10份、硅藻土5‑10份、聚乙酸乙烯酯乳液3‑8份、纳米二氧化钛3‑8份、水10‑20份、乙醇10‑15份,所述膨润土为有机膨润土,所述纳米二氧化钛粒径为15‑50nm。采用本发明的有益效果是:该冰箱除味剂吸附速度快、吸附量大、环保杀菌保鲜效果好,成本低廉。
Description
技术领域
本发明属于除味剂技术领域,具体涉及一种快速消除冰箱味道的除味剂。
背景技术
在家用冰箱内储存的鱼肉等食物,由于细菌繁殖,会生成各种分解物,其中主要为蛋白质分解,首先分解为氨基酸,再经分解、氧化、还原等反应生产胺类、腐肉胺、腐尸胺等含氮化合物及乙酸、丁酸、硫醇、硫化氢、甲烷、氨及二氧化碳等化合物,这些病菌会导致食品之间的交叉污染,引起多种疾病,危害人体健康。
目前常采用的除味剂主要是以活性炭、沸石和海泡石等无机多孔物质为主要原料,依靠武力吸附除味,普遍存在以下问题:(1)吸附量小,因为所用的无机多孔物质为物理吸附,活性表面大小与吸附量成正比,活性表面吸附空气及水分后,吸附量明显变小;(2)吸附速度慢,因为物理吸附结合力小,解吸速度较大,使吸附速度降低;(3)功能单一,无机多孔物质为单纯除味剂,无杀菌保鲜等其他附加功能。
发明内容
本发明的目的是克服现有技术中吸附量小、速度慢、功能单一的不足,提供一种吸附量大、速度快、功能多的冰箱除味剂。
为解决上述技术问题,本发明采用的技术方案如下:
一种快速消除冰箱味道的除味剂,由以下重量份组分组成:腐植酸10-20份、无水硫酸铜10-15份、膨润土5-10份、硅藻土5-10份、聚乙酸乙烯酯乳液3-8份、纳米二氧化钛3-8份、水10-20份、乙醇10-15份。
进一步的,所述膨润土为有机膨润土。
进一步的,所述纳米二氧化钛粒径为15-50nm。
进一步的,所述冰箱除味剂的制备方法如下:将腐植酸10-20份、无水硫酸铜10-15份、膨润土5-10份、硅藻土5-10份、聚乙酸乙烯酯乳液3-8份、纳米二氧化钛3-8份、水10-20份、乙醇10-15份混合,电加热至40-50℃,开动机械搅拌,转速为80转/分钟,搅拌40-60分钟,再放到模具中压制成型,在140-180℃烘干,即得到所需冰箱除味剂。
进一步的,所述冰箱除味剂由以下重量份组分组成:腐植酸15份、无水硫酸铜12份、膨润土8份、硅藻土8份、聚乙酸乙烯酯乳液5份、纳米二氧化钛5份、水20份、乙醇12份。
采用本发明的有益效果是:该冰箱除味剂吸附速度快、吸附量大、环保杀菌保鲜效果好,成本低廉。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
一种快速消除冰箱味道的除味剂,制备方法如下:将腐植酸10份、无水硫酸铜10份、膨润土5份、硅藻土5份、聚乙酸乙烯酯乳液3份、纳米二氧化钛3份、水10份、乙醇10份混合,电加热至45℃,开动机械搅拌,转速为80转/分钟,搅拌60分钟,再放到模具中压制成型,在160℃烘干,即得到所需冰箱除味剂。
实施例2
一种快速消除冰箱味道的除味剂,制备方法如下:将腐植酸15份、无水硫酸铜12份、膨润土8份、硅藻土8份、聚乙酸乙烯酯乳液5份、纳米二氧化钛5份、水20份、乙醇12份混合,电加热至45℃,开动机械搅拌,转速为80转/分钟,搅拌60分钟,再放到模具中压制成型,在160℃烘干,即得到所需冰箱除味剂。
本实施例为最佳实施方式。
实施例3
一种快速消除冰箱味道的除味剂,制备方法如下:将腐植酸20份、无水硫酸铜15份、膨润土10份、硅藻土10份、聚乙酸乙烯酯乳液8份、纳米二氧化钛8份、水20份、乙醇15份混合,电加热至45℃,开动机械搅拌,转速为80转/分钟,搅拌60分钟,再放到模具中压制成型,在160℃
烘干,即得到所需冰箱除味剂。
Claims (5)
1.一种快速消除冰箱味道的除味剂,其特征在于由以下重量份组分组成:腐植酸10-20份、无水硫酸铜10-15份、膨润土5-10份、硅藻土5-10份、聚乙酸乙烯酯乳液3-8份、纳米二氧化钛3-8份、水10-20份、乙醇10-15份。
2.根据权利要求1所述的一种快速消除冰箱味道的除味剂,其特征在于所述膨润土为有机膨润土。
3.根据权利要求1所述的一种快速消除冰箱味道的除味剂,其特征在于所述纳米二氧化钛粒径为15-50nm。
4.根据权利要求1所述的一种快速消除冰箱味道的除味剂,其特征在于所述冰箱除味剂的制备方法如下:将腐植酸10-20份、无水硫酸铜10-15份、膨润土5-10份、硅藻土5-10份、聚乙酸乙烯酯乳液3-8份、纳米二氧化钛3-8份、水10-20份、乙醇10-15份混合,电加热至40-50℃,开动机械搅拌,转速为80转/分钟,搅拌40-60分钟,再放到模具中压制成型,在140-180℃烘干,即得到所需冰箱除味剂。
5.根据权利要求1所述的一种快速消除冰箱味道的除味剂,其特征在于由以下重量份组分组成:腐植酸15份、无水硫酸铜12份、膨润土8份、硅藻土8份、聚乙酸乙烯酯乳液5份、纳米二氧化钛5份、水20份、乙醇12份。
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