CN110917376A - Environment-friendly mint lactobacillus fermentation liquor and preparation method thereof - Google Patents

Environment-friendly mint lactobacillus fermentation liquor and preparation method thereof Download PDF

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Publication number
CN110917376A
CN110917376A CN201911170821.9A CN201911170821A CN110917376A CN 110917376 A CN110917376 A CN 110917376A CN 201911170821 A CN201911170821 A CN 201911170821A CN 110917376 A CN110917376 A CN 110917376A
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mint
fermentation liquor
friendly
environment
parts
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CN110917376B (en
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宁成国
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Heilongjiang Jingzhe Forest Food Group Co Ltd
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Heilongjiang Jingzhe Forest Food Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L9/00—Disinfection, sterilisation or deodorisation of air
    • A61L9/01—Deodorant compositions
    • A61L9/013—Deodorant compositions containing animal or plant extracts, or vegetable material
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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    • A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
    • A—HUMAN NECESSITIES
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    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
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Abstract

The invention relates to an environment-friendly mint lactobacillus fermentation liquor and a preparation method thereof, wherein the environment-friendly mint lactobacillus fermentation liquor takes plant lactobacillus fermentation liquor and mint as main raw materials, the plant lactobacillus fermentation liquor is prepared by fermenting citronella, murraya paniculata and chrysanthemum through probiotics, and the finally prepared environment-friendly mint lactobacillus fermentation liquor is pure plant natural fermentation liquor, does not contain chemical additives, and is safe and nontoxic; the environment-friendly mint lactobacillus fermentation liquor can purify indoor air, eliminate harmful bacteria in the air, purify formaldehyde and adsorb odor molecules; the environment-friendly mint lactobacillus fermentation liquor can be used for cleaning kitchens, removing oil stains on kitchenware and water pools, preventing sewer blockage and stink, and purifying the sewer after long-term use; the environment-friendly mint lactobacillus fermentation liquor is suitable for families, public indoor places, breeding plants and other spaces, can remove odor and refresh air, can repel mosquitoes and insects, effectively prevents mosquitoes and insects from biting, has lasting effect, and is safe and environment-friendly to use.

Description

Environment-friendly mint lactobacillus fermentation liquor and preparation method thereof
Technical Field
The invention belongs to the technical field of fermentation, and particularly relates to an environment-friendly mint lactobacillus fermentation liquid and a preparation method thereof.
Background
With the improvement of living standard of people, indoor decoration spreads out cities and countryside, but various decoration materials used for decoration such as: plywood, coating, plastic products, floor, cement and the like contain volatile harmful gases to different degrees, and the main harmful gases for indoor air pollution are as follows: formaldehyde, benzene, ammonia, etc., indoor pollution has become a health killer for human beings.
The air fresheners sold in the market at present have a plurality of available dosage forms, and can be divided into three types, namely solid, liquid and aerosol if distinguished according to appearance forms. The traditional preparation method is composed of components such as ether, essence and the like, chemical components such as propane, butane, dimethyl ether and the like are added, the air freshener can temporarily cover indoor peculiar smell only by spraying dispersed fragrance, but cannot really improve the quality of air, because the components of the air freshener do not decompose harmful gas in the air and can not react with the gas causing the peculiar smell in the air, and the components contained in the air freshener can pollute the environment, generate harmful substances and even cause anaphylactic reaction.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides an environment-friendly mint lactobacillus fermentation liquid and a preparation method thereof. The environment-friendly mint lactobacillus fermentation liquor is pure plant natural fermentation liquor, does not contain other chemical additives, is safe and nontoxic, and can be used safely; the environment-friendly mint lactobacillus fermentation liquor can purify indoor air, eliminate harmful bacteria in the air, purify formaldehyde and adsorb odor molecules; the environment-friendly mint lactobacillus fermentation liquor can be used for cleaning kitchens, removing greasy dirt of kitchenware and pools and preventing sewer blockage and stink; the high-activity probiotics are contained in the sewage treatment agent, so that the sewer can be purified after long-term use, and the pollution of water resources is reduced; the environment-friendly mint lactobacillus fermentation liquor is suitable for spaces such as families, public indoor places, breeding plants and the like; the mosquito repellent can remove odor and air, can repel mosquitoes, effectively prevents mosquitoes from biting insects, has lasting effect, and is safe and environment-friendly to use.
In order to achieve the purpose, the invention adopts the following technical scheme:
an environment-friendly mint lactobacillus fermentation liquid is prepared from the following raw materials in parts by weight: 2-8 parts of mint and 15-25 parts of plant lactobacillus fermentation liquor.
Further preferably, the environment-friendly mint lactobacillus fermentation liquid is prepared from the following raw materials in parts by weight: 5 parts of mint and 20 parts of plant lactobacillus fermentation liquor.
The plant lactobacillus fermentation liquor is prepared from the following raw materials in parts by weight: 1-5 parts of citronella, 1-5 parts of murraya paniculata, 1-5 parts of chrysanthemum, 0.5-1.5 parts of probiotics and 2-8 parts of brown sugar.
The probiotics is prepared from the following raw materials in parts by weight: 15-25 parts of bacillus licheniformis, 20-30 parts of bifidobacterium adolescentis, 5-15 parts of lactobacillus bulgaricus, 15-25 parts of bifidobacterium bifidum, 10-20 parts of lactobacillus acidophilus and 5-15 parts of yeast.
The plant lactobacillus fermentation liquor is prepared by the following method:
(S1) respectively taking citronella, murraya paniculata and chrysanthemum, cleaning, adding water, beating into thick pulp, finely grinding the thick pulp, and sterilizing for later use;
(S2) mixing the probiotics with brown sugar, adding water to dissolve, and activating for later use;
(S3) cooling the sterilized slurry obtained in the step (S1), adding the activated probiotics in the step (S2), and carrying out closed fermentation to obtain the lactobacillus plantarum fermentation liquor.
In the step (S1), the mass ratio of the sum of the mass of the citronella, the murraya paniculata and the chrysanthemum to the mass of the added water is 1: 1-3;
the fine grinding process specifically comprises the following steps: fine grinding sequentially for four times of 60 meshes, 80 meshes, 100 meshes and 120 meshes;
and (3) performing sterilization by adopting a steam sterilization method, wherein the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min.
In the step (S2), the mass ratio of the probiotics to the brown sugar to the water is 1:4-6: 4-6;
the total amount of live bacteria after the activation of the probiotics is more than 5.0 multiplied by 108cfu/g。
In the step (S3), the activated probiotics are added after cooling to 35-40 ℃;
the temperature for carrying out the closed fermentation is 35-40 ℃, and the time for carrying out the closed fermentation is 24-48 h.
The preparation method of the environment-friendly mint lactobacillus fermentation liquor comprises the following steps:
(1) cleaning herba Menthae, adding water, and pulping;
(2) and (2) fully and uniformly mixing the thick slurry obtained in the step (1) with the plant lactobacillus fermentation liquor, and carrying out closed fermentation to obtain the environment-friendly mint lactobacillus fermentation liquor.
The fermentation in the step (2) is carried out for 2-3 days at 35-40 ℃.
In order to facilitate understanding of the present invention, the raw materials and the drug effects of the present invention will be further described below.
Mint, pungent in flavor and cool in nature. Disperse wind-heat. Clear head and eyes, promote eruption. Can be used for treating wind-heat type common cold, headache, conjunctival congestion, pharyngitis, aphtha, rubella, measles, and chest and hypochondrium swelling.
Citronella, pungent in flavor and warm in nature. Dispel wind and dampness, relieve swelling and alleviate pain. Can be used for treating rheumatalgia, headache, gastralgia, abdominal pain, diarrhea, menoxenia, puerperal edema, traumatic blood stasis, and swelling and pain.
Murraya paniculata, pungent, slightly bitter and warm in nature; has little toxicity. Move qi and alleviate pain, activate blood and dissipate blood stasis. Can be used for treating gastralgia, and rheumatic arthralgia; toothache, traumatic swelling and pain, insect bite and snake bite are treated by external application.
Chrysanthemum, sweet and bitter in flavor and cold in nature. Dispel wind and clear heat, pacify liver and improve vision. Can be used for treating wind-heat type common cold, headache, giddiness, conjunctival congestion, swelling and pain, and blurred vision.
Bacillus licheniformis, a gram-positive thermophilic bacterium common in soil. Such bacteria can also be found in the feathers of birds, particularly ground-dwelling birds (e.g., bromhidae) and aquatic birds (e.g., ducks), particularly in the feathers of the chest and back thereof. The optimum temperature for enzyme secretion was 37 ℃. It may exist in the form of spores, thus resisting the harsh environment; under good environment, the growth state can exist. The bacteria can regulate dysbacteriosis to achieve therapeutic purpose, and can promote organism to produce antibacterial active substance and kill pathogenic bacteria. Can produce active resisting matter, has unique biological oxygen-taking action mechanism and can inhibit the growth and propagation of pathogenic bacteria.
Bifidobacterium adolescentis is a probiotic, and can be used for treating chronic diarrhea and constipation, and also has antiaging effect. The bifidobacterium adolescentis BH-20 has strong acid resistance and oxygen resistance, has strong adaptability to human gastric acid and choline, and simultaneously adopts advanced microencapsulation technology in the world to provide a protective film for beneficial bacteria, greatly reduces the harm of the gastric acid and choline to the beneficial bacteria, and successfully reaches the gastrointestinal tract. The bifidobacterium adolescentis has obvious anti-aging effect and can obviously increase the activity and content of superoxide dismutase (SOD) in blood. Thereby reducing the oxidation reaction of free radicals and the damage to human cells and having the effect of prolonging the life. The bifidobacterium adolescentis also has the function of reducing cholesterol and triglyceride, so that the cholesterol is converted into the fecal sterol which is not absorbed by human bodies and is discharged out of the human bodies.
Lactobacillus bulgaricus belongs to lactobacillus in classification, and is named as Lactobacillus delbrueckii subsp bulgaricus (Lactobacillus bulgaricus for short) by microbiologists due to its characteristics such as producing area, microbial characteristics and excellent efficiency. A bacterial quilt is named in China and handed over to the next generation, is propagated to the present, is spread all over the world, has excellent efficiency, helps people to be healthy and long-lived, and can not really make people feel miracle. Lactic acid bacteria are a general term for a group of bacteria including lactococcus, pediococcus, leuconostoc, lactobacillus (among which lactobacillus bulgaricus is a representative), and bifidobacterium. They share the common ability to ferment sugars to obtain energy and produce large amounts of lactic acid.
Bifidobacterium bifidum has important functions in inhibiting the growth of harmful bacteria in human body, resisting the infection of pathogenic bacteria, synthesizing vitamins required by human body, promoting the absorption of mineral substances by human body, producing organic acids such as acetic acid, propionic acid, butyric acid and lactic acid to stimulate the intestinal tract to creep, promoting defecation, preventing constipation, inhibiting the putrefaction of intestinal tract, purifying the intestinal tract environment, decomposing carcinogen, stimulating the immune system of human body, and improving disease resistance.
Lactobacillus acidophilus, belonging to the genus Lactobacillus, gram-positive bacilli, has a rod with a rounded end, which is mainly present in the small intestine and releases lactic acid, acetic acid and some antibiotics acting on harmful bacteria, but has a weak bacteriostatic action. The lactobacillus acidophilus regulates the micro-ecological environment from top to bottom in the whole gastrointestinal tract of a human body. "lower" means that they can also release substances that are beneficial for the growth of other probiotics such as bifidobacteria in the large intestine, increase the number of probiotics in the large intestine, and enhance their vitality.
The yeast is a unicellular fungus and can survive in an anoxic environment, and the yeast contains rich protein, fat, sugar, B vitamins and the like, as well as enzymes, coenzymes, ribonucleic acid, sterol and metabolic intermediates, so that the nutritive value of the fermented food can be improved.
The bacillus licheniformis, the bifidobacterium adolescentis, the lactobacillus bulgaricus, the bifidobacterium bifidum, the lactobacillus acidophilus and the yeast in the invention are not specially limited and all adopt commercially available raw materials.
A large number of experiments show that the activity of the probiotics can be improved after the probiotics are activated by brown sugar.
Compared with the prior art, the invention has the beneficial effects that:
the environment-friendly mint lactobacillus fermentation liquor provided by the invention takes plant lactobacillus fermentation liquor and mint as main raw materials, wherein the plant lactobacillus fermentation liquor is prepared by fermenting citronella, murraya paniculata and chrysanthemum through probiotics, and the environment-friendly mint lactobacillus fermentation liquor is pure plant natural fermentation liquor, does not contain other chemical additives, is safe and nontoxic; the environment-friendly mint lactobacillus fermentation liquor can purify indoor air, eliminate harmful bacteria in the air, purify formaldehyde and adsorb odor molecules; the environment-friendly mint lactobacillus fermentation liquor can be used for cleaning kitchens, removing greasy dirt of kitchenware and a water tank and preventing sewer blockage and stink; the high-activity probiotics are contained in the sewage treatment agent, so that the sewer can be purified after long-term use, and the pollution of water resources is reduced; the environment-friendly mint lactobacillus fermentation liquor is suitable for spaces such as families, public indoor places, breeding plants and the like, can remove odor and refresh air, can repel mosquitoes and insects, effectively prevents mosquitoes and insects from biting, has lasting effect, and is safe and environment-friendly to use.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the following examples 1g is represented by 1 part by weight.
Example 1
The embodiment provides an environment-friendly mint lactobacillus fermentation liquid which is prepared from the following raw materials: 2 parts of mint and 25 parts of plant lactobacillus fermentation liquor.
The plant lactobacillus fermentation liquor is prepared from the following raw materials: 1 part of citronella, 5 parts of murraya paniculata, 1 part of chrysanthemum, 1.5 parts of probiotics and 2 parts of brown sugar. The probiotics are prepared by mixing bacillus licheniformis, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycetes according to the mass ratio of 15:30:5:25:10: 15.
The preparation method of the plant lactobacillus fermentation liquor comprises the following steps:
(1) respectively taking citronella, murraya paniculata and chrysanthemum, cleaning to remove impurities, adding water, and beating into thick slurry, wherein the mass ratio of the sum of the citronella, the murraya paniculata and the chrysanthemum to the mass of the added water is 1: 1;
sequentially carrying out fine grinding treatment on the thick pulp for four times of 60 meshes, 80 meshes, 100 meshes and 120 meshes, and carrying out steam sterilization at 110 ℃ for 20min for later use;
(2) mixing the probiotics with brown sugar, adding water to dissolve, and activating for later use; the mass ratio of the probiotics to the brown sugar to the water is 1:4: 6; the total amount of live bacteria after the activation of the probiotics is more than 5.0 multiplied by 108cfu/g；
(3) And (S1) cooling the sterilized thick slurry obtained in the step (S1) to 35 ℃, adding the activated probiotics in the step (S2), fermenting for 48 hours at 35 ℃, sealing, keeping out of the sun and preserving at constant temperature to obtain the large plant lactobacillus fermentation liquor.
The preparation method of the environment-friendly mint lactobacillus fermentation liquid comprises the following steps:
(1) cleaning mint, adding 2 times of water by mass, and beating into thick slurry;
(2) and (2) fully and uniformly mixing the thick slurry obtained in the step (1) with the plant lactobacillus fermentation liquor, and performing closed fermentation at the temperature of 35 ℃ for 3 days to obtain the environment-friendly mint lactobacillus fermentation liquor.
Example 2
The embodiment provides an environment-friendly mint lactobacillus fermentation liquid which is prepared from the following raw materials: 8 parts of mint and 15 parts of plant lactobacillus fermentation liquor.
The plant lactobacillus fermentation liquor is prepared from the following raw materials: 5 parts of citronella, 1 part of murraya paniculata, 5 parts of chrysanthemum, 0.5 part of probiotics and 8 parts of brown sugar. The probiotics are prepared by mixing bacillus licheniformis, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycetes according to the mass ratio of 25:30:15:25:20: 15.
The preparation method of the plant lactobacillus fermentation liquor comprises the following steps:
(1) respectively taking citronella, murraya paniculata and chrysanthemum, cleaning to remove impurities, adding water, and beating into thick slurry, wherein the mass ratio of the sum of the citronella, the murraya paniculata and the chrysanthemum to the mass of the added water is 1: 3;
sequentially carrying out fine grinding treatment on the thick pulp for four times of 60 meshes, 80 meshes, 100 meshes and 120 meshes, and carrying out steam sterilization at 120 ℃ for 5min for later use;
(2) mixing the probiotics with brown sugar, adding water to dissolve, and activating for later use; the mass ratio of the probiotics to the brown sugar to the water is 1:6: 4; the total amount of live bacteria after the activation of the probiotics is more than 5.0 multiplied by 108cfu/g；
(3) And (S1) cooling the sterilized thick slurry obtained in the step (S1) to 40 ℃, adding the activated probiotics in the step (S2), fermenting for 24 hours at 40 ℃, sealing, keeping out of the sun and preserving at constant temperature to obtain the large plant lactobacillus fermentation liquor.
The preparation method of the environment-friendly mint lactobacillus fermentation liquid comprises the following steps:
(1) cleaning mint, adding 3 times of water by mass, and beating into thick slurry;
(2) and (2) fully and uniformly mixing the thick slurry obtained in the step (1) with the plant lactobacillus fermentation liquor, and performing closed fermentation at 40 ℃ for 2 days to obtain the environment-friendly mint lactobacillus fermentation liquor.
Example 3
The embodiment provides an environment-friendly mint lactobacillus fermentation liquid which is prepared from the following raw materials: 5 parts of mint and 20 parts of plant lactobacillus fermentation liquor.
The plant lactobacillus fermentation liquor is prepared from the following raw materials: 3 parts of citronella, 3 parts of murraya paniculata, 3 parts of chrysanthemum, 1 part of probiotics and 5 parts of brown sugar. The probiotics are prepared by mixing bacillus licheniformis, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycetes according to the mass ratio of 20:25:10:20:15: 10.
The preparation method of the plant lactobacillus fermentation liquor comprises the following steps:
(1) respectively taking citronella, murraya paniculata and chrysanthemum, cleaning to remove impurities, adding water, and beating into thick slurry, wherein the mass ratio of the sum of the citronella, the murraya paniculata and the chrysanthemum to the mass of the added water is 1: 2;
sequentially carrying out fine grinding treatment on the thick pulp for four times of 60 meshes, 80 meshes, 100 meshes and 120 meshes, and carrying out steam sterilization at 115 ℃ for 12min for later use;
(2) mixing the probiotics with brown sugar, adding water to dissolve, and activating for later use; the mass ratio of the probiotics to the brown sugar to the water is 1:5: 5; the total amount of live bacteria after the activation of the probiotics is more than 5.0 multiplied by 108cfu/g；
(3) And (S1) cooling the sterilized thick slurry obtained in the step (S1) to 38 ℃, adding the activated probiotics in the step (S2), fermenting for 36h at 38 ℃, sealing, keeping dark and preserving at constant temperature to obtain the large plant lactobacillus fermentation liquor.
The preparation method of the environment-friendly mint lactobacillus fermentation liquid comprises the following steps:
(1) cleaning mint, adding 2.5 times of water by mass, and beating into thick slurry;
(2) and (2) fully and uniformly mixing the thick slurry obtained in the step (1) with the plant lactobacillus fermentation liquor, and performing closed fermentation at 38 ℃ for 2.5 days to obtain the environment-friendly mint lactobacillus fermentation liquor.
Example 4
The embodiment provides an environment-friendly mint lactobacillus fermentation liquid which is prepared from the following raw materials: 5 parts of mint and 20 parts of plant lactobacillus fermentation liquor.
The plant lactobacillus fermentation liquor is prepared from the following raw materials: 3 parts of citronella, 3 parts of murraya paniculata, 3 parts of chrysanthemum, 1 part of probiotics and 5 parts of brown sugar. The probiotics are prepared by mixing bacillus licheniformis, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycetes according to the mass ratio of 22:28:12:18:12: 12.
The preparation method of the plant lactobacillus fermentation liquor comprises the following steps:
(1) respectively taking citronella, murraya paniculata and chrysanthemum, cleaning to remove impurities, adding water, and beating into thick slurry, wherein the mass ratio of the sum of the citronella, the murraya paniculata and the chrysanthemum to the mass of the added water is 1: 2;
sequentially carrying out fine grinding treatment on the thick pulp for four times of 60 meshes, 80 meshes, 100 meshes and 120 meshes, and carrying out steam sterilization at 112 ℃ for 15min for later use;
(2) mixing the probiotics with brown sugar, adding water to dissolve, and activating for later use; the mass ratio of the probiotics to the brown sugar to the water is 1:5: 5; the total amount of live bacteria after the activation of the probiotics is more than 5.0 multiplied by 108cfu/g；
(3) And (S1) cooling the sterilized thick slurry obtained in the step (S1) to 36 ℃, adding the activated probiotics in the step (S2), fermenting for 30h at 36 ℃, sealing, keeping out of the sun and preserving at constant temperature to obtain the large plant lactobacillus fermentation liquor.
The preparation method of the environment-friendly mint lactobacillus fermentation liquid comprises the following steps:
(1) cleaning mint, adding 2 times of water by mass, and beating into thick slurry;
(2) and (2) fully and uniformly mixing the thick slurry obtained in the step (1) with the plant lactobacillus fermentation liquor, and performing closed fermentation at 38 ℃ for 2.5 days to obtain the environment-friendly mint lactobacillus fermentation liquor.
Comparative example 1
The fermentation liquid provided by the comparative example is not added with mint, and other raw materials and preparation methods are the same as those of the example 3.
Comparative example 2
The fermentation liquor provided by the comparative example adopts mint, citronella, murraya paniculata, chrysanthemum and probiotics as raw materials, the composition of the probiotics is the same as that in example 3, the dosage of each raw material is the same as that in example 3, and the difference is only that: the preparation method of the fermentation liquor is different. The preparation method of the fermentation liquor of the comparative example comprises the following steps: respectively taking mint, citronella, murraya paniculata and chrysanthemum, cleaning, adding water with the mass 2 times of the total mass of the materials, beating into thick pulp, finely grinding into pulp for four times in sequence by 60 meshes, 80 meshes, 100 meshes and 120 meshes, sterilizing at 115 ℃ for 12min, adding activated probiotics, and fermenting at 38 ℃ for 2.5 days to obtain the feed.
Test example 1
The antibacterial performance test of the environment-friendly mint lactobacillus fermentation liquor obtained in the example 3 and the antibacterial performance test of the fermentation liquor obtained in the comparative examples 1-2 are as follows: the test strain was Streptococcus mutans (ATCC 25923). The test method comprises the following steps: selecting a small amount of thallus with inoculating loop, placing in 10ml sterile water, and performing gradient dilution to obtain 107cfu/mL of bacterial suspension for use. And (3) diluting the fermentation liquor samples respectively with deionized water according to the mass ratio of 1:3 to obtain a diluent. Taking 0.5mL of bacterial suspension, adding 4.5mL of diluent, and respectively standing for 10min at 37 ℃; distilled water (4.5 mL) was added to the blank control. The sterilization effect of the fermentation liquor on the streptococcus mutans is detected by a dilution inverted plate method, and the sterilization rate (%) (blank control group colony number-test sample colony number)/blank control group colony x 100%.
The formaldehyde and benzene removal test method comprises the following steps: and (4) performing reference test standard QB/T2761-2006 method for determining purification effect of indoor air purification products. Sample preparation: in 3 pieces of 1m2The fermentation liquid is sprayed on the base paper (the base paper is made of inert materials) for three times respectively, the fermentation liquid is sprayed into fine mist as much as possible by a small spray pump, and the fermentation liquid is sprayed for the first time, naturally dried and then sprayed for the second time. Naturally airing the second time, and then spraying the third time. The amount of fermentation broth was 100 g. And hanging the sample in a test chamber after the sample is naturally dried.
The test conditions are as follows: the test was carried out in two identical closed air test chambers, A being a blank chamber and B being a test chamber, the volume of the blank chamber and the test chamber being 1.5m3The test conditions were carried out at normal temperature and pressure. The blank chamber and the test chamber should be clean and free of contaminants.
Preparation of the release source: the method comprises the steps of winding 5 layers of 17cm x 40cm medical absorbent gauze on 2 glass rods with the diameter of 5mm and the length of 30cm, fixing the medical absorbent gauze by cotton threads, vertically placing the medical absorbent gauze in a 500mL reagent bottle, filling 200mL of pollutants with the concentrations of 0.2% of formaldehyde, 1% of ammonia, 0.06% of benzene, 0.1% of toluene and 0.4% of xylene respectively, attaching Ai and Bi marks to the reagent, and putting the reagent bottle into use after the gauze is completely wetted.
The test steps are as follows: (1) and hanging untreated base paper in a blank cabin A, and then hanging the base paper sprayed with the fermentation liquor in a test cabin B. (2) Will be assembledThe containers Ai and Bi having the pollutant release source are placed in the blank compartment a and the test compartment B, and the compartment doors are immediately closed. (3) Starting fans of the blank cabin A and the test cabin B, stirring for 1 minute to uniformly mix air in the cabin and pollutants released by the release source, simultaneously closing the fans, sampling air in the blank cabin, measuring a concentration value of the pollutants in the air in the blank cabin as an initial concentration, and recording the initial concentration as C0. 4. After 24 hours, the concentration of air pollutants in the two chambers was sampled, analyzed and tested.
The contaminant removal rate was calculated according to the following formula: y ═ CA-CB)/CAX 100%. In the formula: y-removal,%; cAValue of contaminant concentration in the blank chamber after-24 h, mg/m3；CBTest cabin contaminant concentration value after 24h, mg/m3。
Wherein, the detection method of formaldehyde is carried out according to GB/T18204.26-2000; the benzene detection method was carried out according to GB/T11737-1989.
The results are shown in Table 1.
TABLE 1 Performance test results for different fermentation broths
Sample (I) Sterilizing rate/%) Formaldehyde removal rate/%) Benzene removal rate/%)
Example 3 99.8％ 98.9％ 98.4％
Comparative example 1 89.6％ 88.2％ 80.5％
Comparative example 2 81.5％ 82.2％ 79.3％
As can be seen from Table 1, compared with the fermentation liquids obtained in comparative examples 1 and 2, the environment-friendly mint lactic acid bacteria fermentation liquid has good bactericidal performance, high formaldehyde removal rate and high benzene removal rate, and the sample of the fermentation liquid obtained in comparative example 2 has lower bactericidal performance, formaldehyde removal rate and benzene removal rate, which indicates that the plant lactic acid bacteria fermentation liquid needs to be prepared separately, and the plant lactic acid bacteria fermentation liquid needs to be matched with mint components, so that the fermentation liquid with good bactericidal performance, high formaldehyde removal rate and high benzene removal rate can be obtained under the combined action of the components.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. The environment-friendly mint lactobacillus fermentation liquor is characterized by being prepared from the following raw materials in parts by weight: 2-8 parts of mint and 15-25 parts of plant lactobacillus fermentation liquor.
2. The environment-friendly mint lactic acid bacteria fermentation liquor according to claim 1, which is prepared from the following raw materials in parts by weight: 5 parts of mint and 20 parts of plant lactobacillus fermentation liquor.
3. The environment-friendly mint lactic acid bacteria fermentation liquor according to claim 1, wherein the plant lactic acid bacteria fermentation liquor is prepared from the following raw materials in parts by weight: 1-5 parts of citronella, 1-5 parts of murraya paniculata, 1-5 parts of chrysanthemum, 0.5-1.5 parts of probiotics and 2-8 parts of brown sugar.
4. The environment-friendly mint lactic acid bacteria fermentation liquor according to claim 3, wherein the probiotics are prepared from the following raw materials in parts by weight: 15-25 parts of bacillus licheniformis, 20-30 parts of bifidobacterium adolescentis, 5-15 parts of lactobacillus bulgaricus, 15-25 parts of bifidobacterium bifidum, 10-20 parts of lactobacillus acidophilus and 5-15 parts of yeast.
5. The environment-friendly mint lactic acid bacteria fermentation liquor according to claim 1, wherein the plant lactic acid bacteria fermentation liquor is prepared by the following method:
(S1) respectively taking citronella, murraya paniculata and chrysanthemum, cleaning, adding water, beating into thick pulp, finely grinding the thick pulp, and sterilizing for later use;
(S2) mixing the probiotics with brown sugar, adding water to dissolve, and activating for later use;
(S3) cooling the sterilized slurry obtained in the step (S1), adding the activated probiotics in the step (S2), and carrying out closed fermentation to obtain the lactobacillus plantarum fermentation liquor.
6. The environment-friendly mint lactic acid bacteria fermentation liquor according to claim 1, wherein in the step (S1), the mass ratio of the sum of the mass of the citronella, the murraya paniculata and the mass of the chrysanthemum to the mass of the added water is 1: 1-3;
the fine grinding process specifically comprises the following steps: fine grinding sequentially for four times of 60 meshes, 80 meshes, 100 meshes and 120 meshes;
and (3) performing sterilization by adopting a steam sterilization method, wherein the sterilization temperature is 110-120 ℃, and the sterilization time is 5-20 min.
7. The environment-friendly mint lactic acid bacteria fermentation liquor according to claim 1, wherein in the step (S2), the mass ratio of the probiotics to the brown sugar to the water is 1:4-6: 4-6;
the total amount of live bacteria after the activation of the probiotics is more than 5.0 multiplied by 108cfu/g。
8. The environment-friendly mint lactic acid bacteria fermentation broth according to claim 1, wherein in the step (S3), the activated probiotic is added after cooling to 35-40 ℃;
the temperature for carrying out the closed fermentation is 35-40 ℃, and the time for carrying out the closed fermentation is 24-48 h.
9. The preparation method of the environment-friendly mint lactic acid bacteria fermentation liquid as claimed in any one of claims 1 to 8, which is characterized by comprising the following steps:
(1) cleaning herba Menthae, adding water, and pulping;
(2) and (2) fully and uniformly mixing the thick slurry obtained in the step (1) with the plant lactobacillus fermentation liquor, and carrying out closed fermentation to obtain the environment-friendly mint lactobacillus fermentation liquor.
10. The method for preparing environment-friendly mint lactic acid bacteria fermentation liquor according to claim 9, wherein the fermentation in the step (2) is carried out at 35-40 ℃ for 2-3 days.
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