CN111544349A - 一种抑菌消毒并对皮肤安全的食用级酒液消毒液及其制备方法 - Google Patents
一种抑菌消毒并对皮肤安全的食用级酒液消毒液及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种抑菌消毒并对皮肤安全的食用级酒液消毒液及其制备方法,该消毒液含有75%乙醇、微量物质(乙酸、乳酸、多酚类和丙三醇等)1%,其余为水。该消毒液由下述方法制得:以包括大米、糯米、玉米、白刺果等为原料,经常压蒸煮,微生物发酵,再通过特殊蒸馏装置二次蒸馏的方式取酒,第一次蒸馏取酒的酒精度为37‑61.8%vol,第二次蒸馏取酒的酒精度为75‑80%vol,经过滤化验合格得到所述食用级酒液消毒液。本发明具有成本低廉、杀菌效果好、可以降度食用、减少对皮肤刺激、可保湿的优点,可以解决手部消毒少刺激、不怕误食、外出就餐可以对餐具进行消毒后使用等问题。
Description
技术领域
本发明涉及日用化工和食品饮料行业,具体涉及一种抑菌消毒并对皮肤安全的食用级酒液消毒液及其制备方法。
背景技术
市场上比较常用的皮肤消毒产品是乙醇消毒液。乙醇浓度70%~80%的乙醇消毒液广泛应用于医疗卫生行业,其由于在使用中可以有效避免交叉污染的特点,成为了消毒用品的首选。但是上述医用消毒乙醇不可食用,而且存在着对皮肤有刺激性等缺陷。
考虑到目前新冠肺炎的疫情以及通常大家的就餐习惯,大部分人群会对饭店或食堂的餐具卫生存在担忧,这些场所中简易包装的餐具由于洗涤厂条件及消毒措施参差不齐,很容易导致传染性疾病扩散,顾客会采取用开水烫烫碗筷餐盘等简单措施进行消毒,但是效果不佳。此外,饭店或食堂提供的水果也通常达不到卫生消毒的标准,存在卫生隐患。此外,顾客的手部消毒基本上是用肥皂或洗手液清洗,肥皂或洗手液清洗大多对皮肤刺激性较大,而且可能有化学成分残留。
因此,目前急需一种可食用消毒产品来解决消毒产品可能入口等问题。
发明内容
为了克服现有技术中存在的缺点与不足,本发明的目的在于提供一种抑菌消毒并对皮肤安全的食用级酒液消毒液,其具有成本低廉、杀菌效果好、可以食用、减少对皮肤刺激、增强保水功能的优点,可以解决手部消毒少刺激、不怕误食、外出就餐可以对餐具进行消毒后使用等一系列问题。
本发明的目的还在于提供该消毒液的制备方法。
本发明解决其技术问题所采用的技术方案是:
一种抑菌消毒并对皮肤安全的食用级酒液消毒液,所述消毒液含有乙醇75%(体积百分数)、微量物质1%,微量物质包括乙酸、乳酸、多酚类和丙三醇,其余为水。
所述消毒液可由下述方法制备而得:以包括大米、糯米、玉米、白刺果为原料,经常压蒸煮,智能微生物发酵,再通过二次蒸馏的方式取酒,第一次蒸馏取酒的酒精度为37-61.8%vol,将第一次取出的酒进行第二次蒸馏,第二次蒸馏取酒的酒精度为75-80%vol,过滤,化验合格,制得所述食用级酒液消毒液。
一种抑菌消毒并对皮肤安全的食用级酒液消毒液的制备方法,所述方法包括:
称取原料,原料包括大米、糯米、玉米和白刺果;
常压蒸煮;
采用智能微生物发酵技术发酵,发酵所需包括酶制剂、酵母菌;
采用二次蒸馏的方式取酒:第一次蒸馏取酒的酒精度为37-61.8%vol,将第一次取出的酒再次蒸馏,第二次蒸馏取酒的酒精度为75-80%vol,
过滤,化验合格,制得所述消毒液。
进一步地,所述原料中的大米、糯米、玉米、白刺果的重量比为(1-1.75):(1-1.5):(1-1.5):1。
进一步地,所述微生物发酵的条件为:发酵温度设为20-35℃,时间为17-27天。
进一步地,所述一次蒸馏:流酒酒精度在61.8%vol时开始至流酒酒精度37%vol时截止;第一次蒸馏采用双通道加温模式,缓慢蒸馏;第二次蒸馏取酒的酒精度为75%vol。
进一步地,所述蒸煮的温度为95-98℃,时间为1.5小时。
本发明是一款复合功能性跨界产品,通过独特的大米、糯米等粮食配方、现代生物发酵技术以及精准智能摘酒技术、特殊蒸馏工艺等生产,具有食用、消毒、护肤功能,属于产品创新,其和白酒、食用酒精、医用酒精有明显区别,填补了当前行业的空白,对疫情防控和解决公共卫生问题有极大帮助,特别是可解决长期以来困扰餐饮行业、公共食堂等场所餐具和果蔬等安全放心消毒问题。本发明是目前市场上唯一一款可用于餐具碗筷、果蔬和手部消毒的产品,可随身携带,应用场合是饭店、家居、办公等。本发明的优点如下:
(1)本发明食用级酒液消毒液由纯粮酿造,属于蒸馏酒范畴,可以降度食用。
(2)本发明食用级酒液消毒液含有75%乙醇,具有较强的消毒杀菌作用,可有效杀灭新冠肺炎病毒、大肠杆菌等各种病原菌。
(3)本发明食用级酒液消毒液通过现代生物技术,控制原料发酵,产生适量乙酸、乳酸、多酚类等微量营养与抗氧化、抗衰老物质,可有效修补人体组织,实现锁水、护肤等功能,减轻乙醇对皮肤溶脂造成的伤害。本发明酒液含有丙三醇,丙三醇是天然保湿剂,具有保湿、保润功能外,还具有高活性、抗氧化、等特殊功效。
(4)本发明食用级酒液消毒液具有价格优势:酒精湿巾、酒精消毒液等产品性价比较低,常规消毒湿巾50片大约35-40元,每次使用大约0.8元左右。经严格测试,本发明酒液单瓶可喷800次左右,平均每次喷大约4.8分钱,性价比超高。
(5)本发明食用级酒液消毒液的产品原料是大米、糯米、玉米等,无任何化工添加剂,健康绿色;其气味温和、安全有效,适应各类人群,值得市场推广。
附图说明
图1是本发明设备的结构示意图;
图2是本发明消毒液的检测结果示意图;
其中,1-智能发酵系统,11-搅拌器,12-进曲装置,13-进料装置,14-冷却装置,15-蒸汽装置,16-出水出槽口,17-带夹层罐体,18-间接蒸汽;2-智慧摘酒系统,21-冷凝装置,22-摘酒装置,23-缓存罐,24-出酒口;3-高分子材料提取器,4-智能蒸馏系统,41-出水口;5-传送器,6-直接蒸汽系统,7-第一导管,8-第二导管。
具体实施方式
下面结合实施例对本发明做进一步的说明。
本实施例的抑菌消毒并对皮肤安全的食用级酒液消毒液的制备采用本申请人特殊设计的一体式智能发酵成酒设备,进行制备。
参照图1所示,本实施例的一体式智能发酵成酒设备包括电器控制箱、智能发酵系统、智慧摘酒系统、传送器、高分子材料提取器和智能蒸馏系统。电器控制箱分别与智能发酵系统、智慧摘酒系统、传送器、高分子材料提取器和智能蒸馏系统通信连接。电器控制箱用于控制整个设备的智能操作,实现自动化控制。
本实施例的智能发酵系统设有一个带夹层罐体17(罐体的夹层中间有水,用于循环冷却罐内物料,通入蒸汽进行间接加热罐内物料,本实施例的罐体取消了罐内盘管,使用夹层罐内壁更容易清洗),带夹层罐体17用电源线与电气控制箱连接。带夹层罐体17有进气阀门(用于与直接蒸汽系统6相通)在罐体的底部;罐体底部另设有出水出槽口16。液位探头、感温探头、冷却进出水电磁阀(用于冷却装置14对原料进行冷却)固定在罐体一侧。搅拌器11、进曲装置12和进料装置13在罐体的顶部,优选的是,搅拌器11设为可伸缩搅拌器。在罐体下方设有蒸汽装置15,蒸汽装置15与罐体底部的直接蒸汽系统6相通。此外,罐体一侧的间接蒸汽18是对罐体夹层内的水进行加热,通过水的热能加热罐内的物料。
如图1所示,智慧摘酒系统包括冷凝装置21、摘酒装置22、缓存罐23和出酒口24。其中,冷凝装置21包括桶身、盘管和出口等,该冷凝装置通过焊接完成各部分的组装,冷凝装置21的上方通过第一导管7与带夹层罐体17连接,冷凝装置21下方连接摘酒装置22。酒蒸汽从第一导管7进入冷凝装置21内的盘管,冷凝装置21内且在盘管外设有冷水,盘管内的酒蒸汽与冷水液化变成酒液流入下方的缓存器。冷凝装置21内的冷水通过冷凝装置21上的电磁阀控制开或关。摘酒装置22包括缓存器、酒精探头、分支管路以及其对应的两个电磁阀(电磁阀A和电磁阀B),电磁阀A和电磁阀B分别设置在分支管路的分支上控制流通或关闭,缓存器连通上方的冷凝装置21的盘管,缓存器上固定有酒精探头,通过酒精探头探测到的酒精度传给上述电器控制箱,电器控制箱控制缓存器下方的电磁阀A和电磁阀B的开或者关。电磁阀A下方设置一个缓存罐23,该缓存罐23与出酒口24相通,电磁阀B的下方与另一个缓存罐23相通,该缓存罐23下方连接传送器5(即酒泵)。电磁阀A打开的时候,酒液进入其下方的缓存罐23,然后直接流入接酒容器;电磁阀B打开的时候,酒液流入其下方的缓存罐23,此部分酒液通过传送器5进入下一个工序。
传送器5连接高分子材料提取器3,高分子材料提取器包括四级提取,包括A、B、C、D四个罐体依次相连通,酒液经过每个罐体均是下进上出,在传送器5和A罐之间、A罐与B罐之间、B罐与C罐之间、C罐与D罐之间、D罐的出口均设有阀门,此外在每个罐体的上方均设有分气孔。其中A罐、D罐内填料是过滤膜,过滤掉酒液中的固形物;B罐内填料是活性炭和复合型分子筛,C罐内填料是离子交换法树脂和复合型分子筛,能有效去除酒液中的甲醇、杂醇油、脂类等物质。
智能蒸馏系统4连接高分子材料提取器3。智能蒸馏系统4包括智能蒸馏罐,智能蒸馏罐的底部分别设有进气阀门(用于与直接蒸汽系统6相通)和出水口41,智能蒸馏系统4的上方与冷凝装置21用第二导管8连接。智能蒸馏罐有液位探头、感温探头固定在罐体一侧。智能蒸馏罐带有预加热功能,流入罐体内的酒液先经过少量的蒸汽加温使其温度达到70℃,待酒液达到指定的液位高度时,则开大蒸汽进行第二次蒸馏。
本实施例的抑菌消毒并对皮肤安全的食用级酒液消毒液的制备方法包括以下工艺步骤:
称取原料→蒸煮→发酵→蒸馏(智能摘酒)→二次蒸馏(智能摘酒)→过滤→化验合格→灌装→成品。
其步骤中的关键控制点:
(1)原料包括大米、糯米、玉米、白刺果等,这四种原料中,大米、糯米、玉米、白刺果重量比为(1-1.75):(1-1.5):(1-1.5):1。
优选的是,大米、糯米、玉米、白刺果之间的重量比为1.5:1.5:1:1。
(2)常压蒸煮,温度设为95-98℃,需要1.5小时。
(3)发酵:发酵温度设为20-35℃,时间为17-27天。发酵所需包括酶制剂、酵母菌等。如α-淀粉酶(德科生物提供)、糖化酶(德科生物提供)、耐高温高活性干酵母(安琪生物提供)。
本步骤采用纯生物发酵技术,在发酵过程中不断调整微生物菌群数量使其达到最理想的发酵状态。智能发酵过程中,充分利用了大米出酒纯净、出酒率高的特点;糯米出酒柔;此外玉米组成中富含植酸,可发酵生成环己六醇和磷酸,磷酸能促进丙三醇(甘油)的生成。发酵过程还会产生适量多酚类等微量物质,可有效修补人体组织,实现锁水、护肤等功能,减轻乙醇对皮肤溶脂造成的伤害。
(4)蒸馏:采用双通道加温模式(直接蒸汽和间接蒸汽),缓慢蒸馏。第一次蒸馏取出酒液的酒精度在37%-61.8%vol,流酒酒精度在61.8%vol时开始至流酒酒精度37%vol时截止。
具体的是,酿酒过程一开始出酒的酒精度数较高,如一开始的酒精度高于61.8%vol时,电磁阀A打开,舍弃该段酒。之后,当酒精探头测量到冷凝后的酒精度通过酒精探头测量到冷凝后酒的酒精度为37%-61.8%时,则自动打开电磁阀B,进入缓存罐23内,后续可以进行二次蒸馏。
(5)二次蒸馏:将上述步骤(4)中的蒸馏出的酒再次进行蒸馏,选取酒精度75-80%vol时取酒。优选的是,酒液的酒精度在75%vol取酒。
具体的是,传送器5开启,将缓存罐23中的第一次取出的酒抽出,经过高分子材料提取器3进入智能蒸馏系统4;启动二次蒸馏,智能蒸馏系统4的进气阀门打开,蒸汽进入罐体加热酒液形成蒸汽,蒸汽重新回到冷凝装置21液化成酒,这时当酒精探头测量到冷凝后酒的酒精度为75-80%vol时,则自动打开阀门口A进行出酒。
(6)过滤采用高分子材料,过滤精度0.1μm。
(7)化验甲醇、氰化物、铅等有害物质含量低于国家标准。
注:该制备方法中根据所选原料的特点进行了精心的配比。利用现代生物技术的酶工程、发酵工程,根据原材料的特点进行优化,监控发酵过程,制定了最佳的工艺参数。采用自动化控制,生产流程稳定、生产效率高、提高了产品的一致性。蒸馏方式采用双通道加温模式、缓慢蒸馏,并结合智能摘酒系统、高分子材料提取器,去除杂醇油、脂类等,再次进行蒸馏,把酒精度提高到75-80%vol之间。保留乙酸、乳酸等有机酸类化合物,偏酸性,对消毒过的地方有长效抑菌的特点。
采用特殊的一体式设备并进行多次蒸馏的方式,保留乙酸等对皮肤有益的成分,去除杂质。一次蒸馏取酒酒精度在37-61.8%vol之间,去除前段和后段中的低沸点和高沸点的有害物质。二次蒸馏取酒酒精度在75%vol,提纯的作用。本发明酒质纯净,甲醇、氰化物、铅远远低于GB2757-2012(蒸馏酒国家标准)理化指标的要求。
本方法制备得到的酒液消毒液含有75%乙醇、水24%、微量物质(乙酸、乳酸、多酚类、丙三醇等)1%(%均为体积百分比)。
该消毒液能快速进入细菌内将其杀死(杀死大肠杆菌仅需30秒、杀死金黄色葡萄球菌仅需2分钟、杀死绿脓杆菌仅需1分钟、杀死溶血性链球菌仅需10秒)。
实施例1:
取大米30g、糯米30g、玉米20g、白刺果20g等原料,将原料在温度95℃蒸煮,再在20-35℃温度下微生物发酵17天;蒸馏取酒精度45%vol,二次蒸馏取酒精度75%vol,过滤,化验合格,制得可杀菌杀病毒并对皮肤安全的食用级酒液消毒液。
实施例2:
取大米25g、糯米25g、玉米30g、白刺果20g等原料,将原料在96℃温度蒸煮,再在20-35℃温度下微生物发酵23天;蒸馏取酒精度46%vol,二次蒸馏取酒精度75%vol;过滤,化验合格,制得可杀菌杀病毒并对皮肤安全的食用级酒液消毒液。
实施例3:
取大米35g、糯米20g、玉米25g、白刺果20g等原料,将原料在97℃温度下蒸煮,,再在20-35℃温度下微生物发酵27天;蒸馏取酒精度47%vol,二次蒸馏取酒精度75%vol,过滤,化验合格,制得可杀菌杀病毒并对皮肤安全的食用级酒液消毒液。
以上所述仅为本发明的优选例实施方式,并不构成对本发明保护范围的限定。任何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权利要求保护范围之内。
Claims (7)
1.一种抑菌消毒并对皮肤安全的食用级酒液消毒液,其特征在于,所述消毒液含有乙醇75%(体积百分数)、微量物质1%,微量物质包括乙酸、乳酸、多酚类和丙三醇,其余为水。
2.如权利要求1所述的消毒液,其特征在于,所述消毒液可由下述方法制备而得:以包括大米、糯米、玉米、白刺果为原料,经常压蒸煮,智能微生物发酵,再通过二次蒸馏的方式取酒,第一次蒸馏取酒的酒精度为37-61.8%vol,将第一次取出的酒进行第二次蒸馏,第二次蒸馏取酒的酒精度为75-80%vol,过滤,化验合格,制得所述食用级酒液消毒液。
3.一种抑菌消毒并对皮肤安全的食用级酒液消毒液的制备方法,其特征在于,所述方法包括:
称取原料,原料包括大米、糯米、玉米和白刺果;
常压蒸煮;
采用智能微生物发酵技术发酵,发酵所需包括酶制剂、酵母菌;
采用二次蒸馏的方式取酒:第一次蒸馏取酒的酒精度为37-61.8%vol,将第一次取出的酒再次蒸馏,第二次蒸馏取酒的酒精度为75-80%vol,
过滤,化验合格,制得所述消毒液。
4.如权利要求3所述的制备方法,其特征在于,所述原料中的大米、糯米、玉米、白刺果的重量比为(1-1.75):(1-1.5):(1-1.5):1。
5.如权利要求3或4所述的制备方法,其特征在于,所述微生物发酵的条件为:发酵温度设为20-35℃,时间为17-27天。
6.如权利要求3或4所述的制备方法,其特征在于,所述一次蒸馏:流酒酒精度在61.8%vol时开始至流酒酒精度37%vol时截止;第一次蒸馏采用双通道加温模式,缓慢蒸馏;第二次蒸馏取酒的酒精度为75%vol。
7.如权利要求3或4所述的制备方法,其特征在于,所述蒸煮的温度为95-98℃,时间为1.5小时。
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