CN111718805A - Tableware detergent with caraway extract as fishy smell removing component and preparation method thereof - Google Patents

Tableware detergent with caraway extract as fishy smell removing component and preparation method thereof Download PDF

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Publication number
CN111718805A
CN111718805A CN202010555371.1A CN202010555371A CN111718805A CN 111718805 A CN111718805 A CN 111718805A CN 202010555371 A CN202010555371 A CN 202010555371A CN 111718805 A CN111718805 A CN 111718805A
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China
Prior art keywords
caraway
extract
detergent
fishy smell
sodium
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Inventor
叶飞燕
杨韶娟
张国红
邵文竹
王泽云
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China Nafine Group Intenational Co ltd
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China Nafine Group Intenational Co ltd
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Priority to CN202010555371.1A priority Critical patent/CN111718805A/en
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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
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/88—Ampholytes; Electroneutral compounds
    • C11D1/94—Mixtures with anionic, cationic or non-ionic compounds
    • 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
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/2003—Alcohols; Phenols
    • C11D3/2065—Polyhydric alcohols
    • 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
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/2075—Carboxylic acids-salts thereof
    • C11D3/2079—Monocarboxylic acids-salts thereof
    • 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
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/2075—Carboxylic acids-salts thereof
    • C11D3/2086—Hydroxy carboxylic acids-salts thereof
    • 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
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/26—Organic compounds containing nitrogen
    • C11D3/33—Amino carboxylic acids
    • 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
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/38—Products with no well-defined composition, e.g. natural products
    • C11D3/382—Vegetable products, e.g. soya meal, wood flour, sawdust
    • 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
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/50—Perfumes
    • 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
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/02—Anionic compounds
    • C11D1/04—Carboxylic acids or salts thereof
    • C11D1/06—Ether- or thioether carboxylic acids
    • 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
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/02—Anionic compounds
    • C11D1/12—Sulfonic acids or sulfuric acid esters; Salts thereof
    • C11D1/22—Sulfonic acids or sulfuric acid esters; Salts thereof derived from aromatic compounds
    • 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
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/66—Non-ionic compounds
    • C11D1/662—Carbohydrates or derivatives
    • 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
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/88—Ampholytes; Electroneutral compounds
    • 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
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/88—Ampholytes; Electroneutral compounds
    • C11D1/90—Betaines

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Emergency Medicine (AREA)
  • Detergent Compositions (AREA)

Abstract

A tableware detergent taking caraway extract as a fishy smell removing component and a preparation method thereof relate to a detergent in daily chemical industry, and solve the problem that the existing detergent can not effectively remove the fishy smell remained on tableware and hands. The dish washing detergent taking the caraway extract as the fishy smell removing component comprises the following components in percentage by mass: 0.1-25% of caraway extract, 1-20% of anionic surfactant, 0-15% of nonionic surfactant, 1-5% of cocamidopropyl betaine, 0-10% of amino acid type surfactant, 1-5% of glycerol, 0.1-0.5% of citric acid, 0.1-0.5% of tetrasodium glutamate diacetate, 0.1-0.5% of potassium sorbate and the balance of deionized water. The dish washing detergent taking the caraway extract as the fishy smell removing component can effectively remove oil stains and fishy smell, and is healthy, safe, green and environment-friendly.

Description

Tableware detergent with caraway extract as fishy smell removing component and preparation method thereof
Technical Field
The invention relates to a detergent in daily chemical industry, in particular to a tableware detergent taking caraway extract as a deodorization component and a preparation method thereof.
Background
With the development of the times and the continuous improvement of the living standard of residents, people put forward higher requirements on the tableware detergent, and the health, safety and multifunction of the product are more and more emphasized by modern people besides the required washing capacity and washing hand feeling. In daily life, the tableware of aquatic products such as fish and shrimp made by people has residual fishy smell, and the residual fishy smell affects not only the sanitation but also the taste of food when the tableware is used next time. The tableware detergent with the fishy smell removing effect is declared on the market, and the fishy smell removing components of the tableware detergent are basically chemically synthesized spices such as ginger essence, lemon essence, grapefruit essence, green tea essence and the like. However, after the actual washing of the product, the fishy smell of the tableware and the hand is not effectively removed, but is covered by the smell of the perfume.
Chinese patent publication No. CN103571648A discloses a deodorization detergent, which comprises tea tree essential oil, ginger extract, lauryl hydroxy sulfobetaine, essence, propylene glycol, citric acid, allantoin, disodium edetate and water. Wherein the fishy smell removing component comprises tea tree essential oil and rhizoma Zingiberis recens extract. The prepared liquid detergent can effectively remove the fishy smell remained on tableware, has a good greasy removing function, is low in production cost and suitable for use, does not contain substances such as strong alkali and the like, and does not harm the skin when in use. However, the surfactant contained in the fishy smell removing detergent is only lauryl hydroxy sulfobetaine, but the greasy dirt removing effect cannot be effectively achieved only by depending on the lauryl hydroxy sulfobetaine, the greasy dirt removing effect is poor, and the used chelating agent disodium edetate is difficult to biodegrade in the environment, can generate irritation to skin and eyes, and is not beneficial to human health.
Chinese patent publication No. CN201510753741.1 discloses a fishy smell removing detergent, which consists of an amino acid type surfactant, a fishy smell removing composition, a natural bacteriostatic agent, citric acid, essence and deionized water. The fishy smell removing composition contained in the prepared liquid detergent can cover the fishy smell and can dissolve the fishy smell substances, so that the purpose of removing the fishy smell is fundamentally achieved; the amino acid type surfactant has small irritation to skin; the natural bacteriostatic agent can effectively inhibit the growth of bacteria and keep tableware sanitary. However, the compositions with fishy smell removed used therein were gingerol 20%, zanthoxylum piperitum, anisyl alcohol 20%, anisole 20%, and ethanol 40%, the sources and preparation methods of the compositions with fishy smell removed are not clearly described, and they contain a large amount of ethanol which affects human health, and are not good for human health. The fishy smell removing detergent only contains amino acid type surfactant, can not effectively remove oil stain and has poor oil stain removing effect.
Disclosure of Invention
In order to solve the problem that the existing detergent cannot effectively remove the residual fishy smell of tableware and hands, the invention provides a tableware detergent taking caraway extract as a fishy smell removing component and a preparation method thereof, which can efficiently remove oil stain and fishy smell, are healthy, safe, green and environment-friendly.
The technical scheme adopted by the invention for solving the technical problem is as follows:
the invention relates to a dish washing detergent taking caraway extract as a fishy smell removing component, which comprises the following components in percentage by mass:
0.1-25% of caraway extract, 1-20% of anionic surfactant, 0-15% of nonionic surfactant, 1-5% of cocamidopropyl betaine, 0-10% of amino acid type surfactant, 1-5% of glycerol, 0.1-0.5% of citric acid, 0.1-0.5% of tetrasodium glutamate diacetate, 0.1-0.5% of potassium sorbate and the balance of deionized water.
In a preferred embodiment, the coriander extract is coriander extract, coriander extract powder or coriander essential oil.
In a preferred embodiment, the method for preparing the coriander extract comprises the following steps:
(1) washing fresh caraway, and adding the cleaned fresh caraway and deionized water into an ultramicro crushing wall breaking machine according to the mass ratio of 1: 1-1: 10 of caraway to carry out treatment to obtain wall-broken caraway juice;
(2) filtering wall-broken caraway juice, and collecting filtrate;
(3) placing the filtrate at a constant temperature of 60-90 ℃ for sealed preservation for 2-8 hours, and cooling to room temperature;
(4) filtering with 0.05-0.5 um ultrafiltration membrane to obtain herba Coriandri extract.
As a preferred embodiment, the preparation method of the coriander extract powder is as follows:
(1) washing fresh caraway and then drying;
(2) baking the caraway for 5-10 hours at a constant temperature of 60-90 ℃;
(3) grinding the baked caraway into dry powder by using an ultrafine grinder;
(4) drying for 3-5 hours at a constant temperature of 50-80 ℃;
(5) and (4) sieving the dried caraway powder with a sieve of 50-80 meshes to obtain the caraway extract powder.
As a preferred embodiment, the preparation method of the coriander essential oil is as follows:
(1) washing fresh caraway and then drying;
(2) weighing 300-500 g of aired coriander, placing the aired coriander in a 1000mL round-bottom flask, introducing steam for distillation for 5-8 hours, and collecting distillate;
(3) adding sodium chloride into the distillate to ensure that the mass fraction of the sodium chloride is 2-5%;
(4) pouring the mixed solution into a separating funnel, shaking uniformly, standing for 24-72 hours, separating after complete layering, and collecting the upper layer of caraway oil;
(5) drying the caraway oil for 24-72 hours by using anhydrous sodium sulfate, and filtering to obtain the caraway essential oil.
As a preferred embodiment, the anionic surfactant is one or two selected from sodium alkyl benzene sulfonate, sodium alkyl sulfonate, sodium fatty alcohol polyoxyethylene ether carboxylate, sodium fatty alcohol polyoxyethylene ether sulfate, sodium fatty alcohol sulfate, sodium alpha-olefin sulfonate, sodium fatty acid methyl ester sulfonate and disodium laureth sulfosuccinate.
As a preferred embodiment, the nonionic surfactant is one or two selected from fatty alcohol polyoxyethylene ether, alkyl glucoside, cocamidopropyl amine oxide, and branched fatty alcohol polyoxyethylene ether.
As a preferred embodiment, the amino acid type surfactant is one selected from potassium lauroyl sarcosinate, potassium cocoyl glycinate and sodium lauroyl glutamate.
In a preferred embodiment, the glycerin is food grade glycerin, the potassium sorbate is food grade potassium sorbate, and the citric acid is food grade citric acid.
The preparation method of the dish washing detergent taking the caraway extract as the fishy smell removing component comprises the following steps:
(1) adding deionized water, an anionic surfactant, a nonionic surfactant, an amino acid surfactant and cocamidopropyl betaine according to the formula ratio into a mixing pot at one time, heating to 50-70 ℃, stirring, and cooling after complete dissolution;
(2) when the temperature is reduced to 35 ℃, adding caraway extract, glycerol, tetrasodium glutamate diacetate, potassium sorbate and citric acid, and continuously stirring until the system is uniform and transparent;
(3) adjusting the pH value to 6.5-8.0, and continuing stirring;
(4) stirring uniformly, stopping the machine for inspection, and aging for 8-10 hours after the mixture is qualified; standing until no foam exists, and canning.
The invention has the beneficial effects that:
1) compared with the prior art, the fishy smell of marine products such as fish, shrimp and the like residual on tableware and hands can be fundamentally and effectively removed by taking the natural caraway extract as the fishy smell removing component, and the fishy smell removing effect is obvious; the caraway extract with natural green components is applied to a detergent product, and has the function of efficiently removing fishy smell while satisfying the strong decontamination of tableware washing by consumers.
2) The caraway extract has low preparation cost and simple and convenient process, and develops a new application market for the traditional natural renewable resource caraway which is mainly eaten.
3) Compared with the prior common detergent, the tableware detergent compounded by various surfactants, green chelating agent and food-grade auxiliary agent has the functions of effectively removing fishy smell while ensuring the strong decontamination of the product.
4) The detergency of the dish washing detergent is higher than that of the standard dish washing detergent measured by a method of national standard GB 9985-2000.
Detailed Description
The invention relates to a dish washing detergent taking caraway extract as a fishy smell removing component, which comprises the following components in percentage by mass:
0.1-25% of caraway extract, 1-20% of anionic surfactant, 0-15% of nonionic surfactant, 1-5% of cocamidopropyl betaine, 0-10% of amino acid type surfactant, 1-5% of glycerol, 0.1-0.5% of citric acid, 0.1-0.5% of tetrasodium glutamate diacetate, 0.1-0.5% of potassium sorbate and the balance of deionized water.
Preferably, the coriander extract is coriander extract, coriander extract powder or coriander essential oil.
Preferably, the preparation method of the caraway extract comprises the following steps:
(1) washing fresh caraway, and adding the cleaned fresh caraway and deionized water into an ultramicro crushing wall breaking machine according to the mass ratio of 1: 1-1: 10 of caraway to carry out treatment to obtain wall-broken caraway juice;
(2) filtering wall-broken caraway juice, and collecting filtrate;
(3) placing the filtrate at a constant temperature of 60-90 ℃ for sealed preservation for 2-8 hours, and cooling to room temperature;
(4) filtering with 0.05-0.5 um ultrafiltration membrane to obtain herba Coriandri extract.
Preferably, the preparation method of the caraway extract powder comprises the following steps:
(1) washing fresh caraway and then drying;
(2) baking the caraway for 5-10 hours at a constant temperature of 60-90 ℃;
(3) grinding the baked caraway into dry powder by using an ultrafine grinder;
(4) drying for 3-5 hours at a constant temperature of 50-80 ℃;
(5) and (4) sieving the dried caraway powder with a sieve of 50-80 meshes to obtain the caraway extract powder.
Preferably, the preparation method of the caraway essential oil comprises the following steps:
(1) washing fresh caraway and then drying;
(2) weighing 300-500 g of aired coriander, placing the aired coriander in a 1000mL round-bottom flask, introducing steam for distillation for 5-8 hours, and collecting distillate;
(3) adding sodium chloride into the distillate to ensure that the mass fraction of the sodium chloride is 2-5%;
(4) pouring the mixed solution into a separating funnel, shaking uniformly, standing for 24-72 hours, separating after complete layering, and collecting the upper layer of caraway oil;
(5) drying the caraway oil for 24-72 hours by using anhydrous sodium sulfate, and filtering to obtain the caraway essential oil.
Preferably, the anionic surfactant is one or two selected from sodium alkyl benzene sulfonate, sodium alkyl sulfonate, sodium fatty alcohol polyoxyethylene ether carboxylate, sodium fatty alcohol polyoxyethylene ether sulfate, sodium fatty alcohol sulfate, alpha-alkenyl sulfonate, sodium fatty acid methyl ester sulfonate and disodium laureth sulfosuccinate.
Preferably, the nonionic surfactant is one or two selected from fatty alcohol-polyoxyethylene ether, alkyl glucoside, cocamidopropyl amine oxide and branched fatty alcohol-polyoxyethylene ether.
Preferably, the amino acid type surfactant is selected from one of potassium lauroyl sarcosinate, potassium cocoyl glycinate and sodium lauroyl glutamate.
Preferably, the glycerol is food grade glycerol, the potassium sorbate is food grade potassium sorbate, and the citric acid is food grade citric acid.
The invention relates to a preparation method of a dish washing detergent taking caraway extract as a deodorization component, which mainly comprises the following steps:
(1) adding deionized water, an anionic surfactant, a nonionic surfactant, an amino acid surfactant and cocamidopropyl betaine according to the formula ratio into a mixing pot at one time, heating to 50-70 ℃, stirring, and cooling after complete dissolution;
(2) when the temperature is reduced to 35 ℃, adding caraway extract, glycerol, tetrasodium glutamate diacetate, potassium sorbate and citric acid, and continuously stirring until the system is uniform and transparent;
(3) adjusting the pH value to 6.5-8.0, and continuing stirring;
(4) stirring uniformly, stopping the machine for inspection, and aging for 8-10 hours after the mixture is qualified; standing until no foam exists, and canning.
In the present invention, the coriander extract is extracted from natural plants, and contains aldehydes such as dodecanal, decanal, 9-en-tetradecanal, 2-dodecenal, etc., alcohols such as phytol, n-hexacosanol, etc., and organic compounds such as stachyose, etc., which can react with active ingredients of characteristic odor, such as hexanal, octanal, nonanal, E-2-decenal, 1-octen-3-ol, etc., which produce fishy smell. The caraway extract can dissolve substances generating fishy smell in the washing process through the similar compatibility of organic compounds, and is removed after being washed by water, so that the caraway extract has a remarkable effect on removing the fishy smell. In addition, the special strong natural plant faint scent of the caraway can replace the traditional chemical synthetic spice. Therefore, the coriander extract with natural green components is applied to the liquid detergent product, so that the strong decontamination effect of the tableware washing by consumers is met, and the function of efficiently removing fishy smell is achieved.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 preparation of dish detergent with caraway extract as deodorizing component
The dish washing detergent with the caraway extract as a fishy smell removing component comprises the following components in percentage by mass: 40% of coriander extract, 5% of sodium alkyl benzene sulfonate, 5% of fatty alcohol polyoxyethylene ether carboxylic acid sodium salt and 3% of cocamidopropyl betaine％，C12-1410% of alkyl glycoside, 7% of potassium lauroyl sarcosinate, 3% of glycerol, 0.15% of citric acid, 0.5% of tetrasodium glutamate diacetate, 0.3% of potassium sorbate and the balance of deionized water.
The preparation process of the caraway extracting solution comprises the following steps: simply washing fresh caraway, adding the fresh caraway and deionized water into an ultramicro crushing wall breaking machine according to the mass ratio of 1:1 for treatment to obtain wall-broken caraway juice; filtering wall-broken caraway juice with a plate-frame filter, and collecting filtrate; placing the filtrate at the constant temperature of 70 ℃ and sealing for 6 hours, and then rapidly cooling the filtrate to the room temperature; and finally, filtering again by using a 0.1-micron ultrafiltration membrane to obtain a clear and transparent coriander extracting solution without bacteria.
The dish washing detergent with caraway extract as the fishy smell removing component is prepared by the following steps: deionized water, sodium alkyl benzene sulfonate, sodium fatty alcohol polyoxyethylene ether carboxylate, potassium lauroyl sarcosinate, cocamidopropyl betaine and C12-14Adding alkyl glycoside into a mixing pot at one time, heating to 60 ℃, stirring, and cooling after complete dissolution; when the temperature is reduced to 35 ℃, adding caraway extract, glycerol, tetrasodium glutamate diacetate, potassium sorbate and citric acid, and continuously stirring until the system is uniform and transparent; adjusting the pH value of the system to 7.0, and continuing stirring; stirring uniformly, stopping the machine for inspection, and aging for 9 hours after the mixture is qualified; standing the product until no foam exists, discharging and packaging.
The results of comparing the stain removal performance of the dishwashing detergent prepared in example 1 with that of the standard dishwashing detergent are shown in table 1 below.
TABLE 1
Tableware detergent Standard tableware detergent EXAMPLE 1 dishwashing detergent
Detergency 35.85％ 38.13％
The dishwashing detergent prepared in this example had a higher detergency than standard dishwashing detergents, as measured by the method of national standard GB 9985-2000.
Example 2 preparation of dish detergent with caraway extract as deodorizing component
The dish washing detergent with the caraway extract as a fishy smell removing component comprises the following components in percentage by mass: 20% of coriander extraction powder, 10% of sodium alkylsulfonate, 10% of fatty alcohol-polyoxyethylene ether sodium sulfate, 4% of cocamidopropyl betaine, 3% of fatty alcohol-polyoxyethylene ether, 3% of potassium cocoyl glycinate, 1% of glycerol, 0.1% of citric acid, 0.4% of tetrasodium glutamate diacetate, 0.5% of potassium sorbate and the balance of deionized water.
The preparation process of the caraway extract powder comprises the following steps: washing fresh herba Coriandri, and air drying; firstly, the caraway is baked for 6 hours under the condition of constant temperature of 80 ℃; grinding the baked caraway into dry powder by using an ultrafine grinder; drying at 60 deg.C for 4 hr; sieving the dry powder with a 60-mesh sieve to obtain the caraway extract powder.
The dish washing detergent with caraway extract as the fishy smell removing component is prepared by the following steps: adding deionized water, sodium alkylsulfonate, fatty alcohol-polyoxyethylene ether sodium sulfate, potassium cocoyl glycinate, cocamidopropyl betaine and fatty alcohol-polyoxyethylene ether into a mixing pot at one time, heating to 50 ℃, stirring, and cooling after complete dissolution; when the temperature is reduced to 35 ℃, adding pre-dissolved caraway extraction powder, glycerol, tetrasodium glutamate diacetate, potassium sorbate and citric acid, and continuously stirring until the system is uniform and transparent; adjusting the pH value of the system to 6.5, and continuing stirring; stirring uniformly, stopping the machine for inspection, and aging for 8 hours after the mixture is qualified; standing the product until no foam exists, discharging and packaging.
The results of comparing the stain removal performance of the dishwashing detergent prepared in example 2 with that of the standard dishwashing detergent are shown in table 2 below.
TABLE 2
Tableware detergent Standard tableware detergent EXAMPLE 2 dishwashing detergent
Detergency 35.08％ 41.82％
The dishwashing detergent prepared in this example had a higher detergency than standard dishwashing detergents, as measured by the method of national standard GB 9985-2000.
Example 3 preparation of dish detergent with caraway extract as deodorizing component
The dish washing detergent with the caraway extract as a fishy smell removing component comprises the following components in percentage by mass: 30% of coriander extracting solution, 9% of sodium fatty alcohol sulfate, 8% of alpha-alkenyl sodium sulfonate, 4% of cocamidopropyl betaine, 5% of cocamidopropyl amine oxide, 4% of sodium lauroyl glutamate, 4% of glycerol, 0.1% of citric acid, 0.3% of tetrasodium glutamate diacetate, 0.2% of potassium sorbate and the balance of deionized water.
The preparation process of the caraway extracting solution comprises the following steps: simply washing fresh caraway, adding the fresh caraway and deionized water into an ultramicro crushing wall breaking machine according to the mass ratio of 1:8 for treatment to obtain wall-broken caraway juice; filtering wall-broken caraway juice with a plate-frame filter, and collecting filtrate; placing the filtrate at a constant temperature of 60 ℃ for sealed preservation for 8 hours, and then rapidly cooling the filtrate; and finally, filtering again by using a 0.05-micron ultrafiltration membrane to obtain a clear and transparent caraway extract without bacteria.
The dish washing detergent with caraway extract as the fishy smell removing component is prepared by the following steps: adding deionized water, sodium fatty alcohol sulfate, alpha-sodium alkenyl sulfonate, cocamidopropyl betaine, cocamidopropyl amine oxide and sodium lauroyl glutamate into a mixing pot at one time, heating to 70 ℃, stirring, and cooling after complete dissolution; when the temperature is reduced to 35 ℃, adding caraway extract, glycerol, tetrasodium glutamate diacetate, potassium sorbate and citric acid, and continuously stirring until the system is uniform and transparent; adjusting the pH value of the system to 8.0, and continuing stirring; stirring uniformly, stopping the machine for inspection, and aging for 10 hours after the mixture is qualified; standing the product until no foam exists, discharging and packaging.
The results of comparing the stain removal performance of the dishwashing detergent prepared in example 3 with that of the standard dishwashing detergent are shown in table 3 below.
TABLE 3
Tableware detergent Standard tableware detergent EXAMPLE 3 dishwashing detergent
Detergency 34.65％ 39.36％
The dishwashing detergent prepared in this example had a higher detergency than standard dishwashing detergents, as measured by the method of national standard GB 9985-2000.
Example 4 preparation of dishwashing detergent with caraway extract as deodorizing component
The dish washing detergent with the caraway extract as a fishy smell removing component comprises the following components in percentage by mass: 2% of caraway essential oil, 8% of sodium alkyl benzene sulfonate, 7% of fatty alcohol-polyoxyethylene ether sodium sulfate, 2.4% of lauryl alcohol polyether sulfosuccinate disodium salt, 2% of cocamidopropyl betaine, 0.6% of branched fatty alcohol-polyoxyethylene ether, 10% of sodium lauroyl glutamate, 5% of glycerol, 0.2% of citric acid, 0.2% of tetrasodium glutamate diacetate, 0.2% of potassium sorbate and the balance of deionized water.
The preparation process of the caraway essential oil comprises the following steps: washing fresh herba Coriandri, and air drying; weighing 400g of aired coriander, placing the aired coriander into a 1000mL round-bottom flask, introducing steam for distillation for 6.5 hours, and collecting distillate; adding sodium chloride into the distillate to ensure that the mass fraction of the sodium chloride in the distillate is 3%; pouring the mixed solution into a separating funnel, shaking uniformly, standing for 48 hours, separating after complete layering, and collecting the upper layer of caraway oil; drying caraway oil with anhydrous sodium sulfate for 48 hr, and filtering to obtain caraway essential oil.
The dish washing detergent with caraway extract as the fishy smell removing component is prepared by the following steps: adding deionized water, sodium alkyl benzene sulfonate, fatty alcohol polyoxyethylene ether sodium sulfate, lauryl polyether sulfosuccinate disodium salt, cocamidopropyl betaine, branched fatty alcohol polyoxyethylene ether and sodium lauroyl glutamate into a mixing pot at one time, heating to 65 ℃, stirring, and cooling after complete dissolution; when the temperature is reduced to 35 ℃, adding the pre-solubilized caraway essential oil, the glycerol, the tetrasodium glutamate diacetate, the potassium sorbate and the citric acid, and continuously stirring until the system is uniform and transparent; adjusting the pH value of the system to 7.5, and continuing stirring; stirring uniformly, stopping the machine for inspection, and aging for 9 hours after the mixture is qualified; standing the product until no foam exists, discharging and packaging.
The results of comparing the stain removal performance of the dishwashing detergent prepared in example 4 with that of the standard dishwashing detergent are shown in table 4 below.
TABLE 4
Tableware detergent Standard tableware detergent EXAMPLE 4 dishwashing detergent
Detergency 36.27％ 41.56％
The dishwashing detergent prepared in this example had a higher detergency than standard dishwashing detergents, as measured by the method of national standard GB 9985-2000.
Example 5 preparation of dishwashing detergent with caraway extract as deodorizing component
The dish washing detergent with the caraway extract as a fishy smell removing component comprises the following components in percentage by mass: 10% of coriander extract, 5% of fatty alcohol-polyoxyethylene ether sodium sulfate, 5% of cocamidopropyl betaine and C12-1420% of alkyl glycoside, 5% of glycerol, 0.5% of citric acid, 0.1% of potassium sorbate, 0.1% of tetrasodium glutamate diacetate and the balance of deionized water.
The preparation process of the caraway extracting solution comprises the following steps: washing fresh caraway simply, and mixing with deionized water according to the weight ratio of 1: 2, adding the mixture into an ultramicro crushing wall breaking machine for treatment to obtain wall-broken caraway juice; filtering wall-broken caraway juice with a plate-frame filter, and collecting filtrate; placing the filtrate at the constant temperature of 75 ℃ and sealing for 5 hours, and then rapidly cooling the filtrate; and finally, filtering again by using an ultrafiltration membrane of 0.05um to obtain a clear and transparent caraway extract without bacteria.
The dish washing detergent with caraway extract as the fishy smell removing component is prepared by the following steps: deionized water, sodium fatty alcohol polyoxyethylene ether sulfate, cocamidopropyl betaine and C12-14Adding alkyl glycoside into a mixing pot at one time, heating to 55 ℃, stirring, and cooling after complete dissolution; when the temperature is lowered to 35 c,adding herba Coriandri extract, glycerol, tetrasodium glutamate diacetate, potassium sorbate, and citric acid, and stirring to obtain a uniform and transparent system; adjusting the pH value of the system to 6.5, and continuing stirring; stirring uniformly, stopping the machine for inspection, and aging for 10 hours after the mixture is qualified; standing the product until no foam exists, discharging and packaging.
The results of comparing the stain removal performance of the dishwashing detergent prepared in example 5 with that of the standard dishwashing detergent are shown in table 5 below.
TABLE 5
Tableware detergent Standard tableware detergent EXAMPLE 5 dishwashing detergent
Detergency 36.14％ 39.30％
The dishwashing detergent prepared in this example had a higher detergency than standard dishwashing detergents, as measured by the method of national standard GB 9985-2000.
The invention discloses a dish washing detergent taking caraway extract as a deodorization component and a preparation method thereof. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the invention has been described in terms of preferred embodiments, it will be apparent to those skilled in the art that the technology can be practiced and applied by modifying or appropriately combining the products described herein without departing from the spirit and scope of the invention.

Claims (10)

1. The dish washing detergent taking the caraway extract as a fishy smell removing component is characterized by comprising the following components in percentage by mass:
0.1-25% of caraway extract, 1-20% of anionic surfactant, 0-15% of nonionic surfactant, 1-5% of cocamidopropyl betaine, 0-10% of amino acid type surfactant, 1-5% of glycerol, 0.1-0.5% of citric acid, 0.1-0.5% of tetrasodium glutamate diacetate, 0.1-0.5% of potassium sorbate and the balance of deionized water.
2. The dishwashing detergent taking caraway extract as a deodorization component as claimed in claim 1, wherein the caraway extract is caraway extract, caraway extract powder or caraway essential oil.
3. The dish washing detergent taking caraway extract as a deodorization component as claimed in claim 2, wherein the preparation method of the caraway extract is as follows:
(1) washing fresh caraway, and adding the cleaned fresh caraway and deionized water into an ultramicro crushing wall breaking machine according to the mass ratio of 1: 1-1: 10 of caraway to carry out treatment to obtain wall-broken caraway juice;
(2) filtering wall-broken caraway juice, and collecting filtrate;
(3) placing the filtrate at a constant temperature of 60-90 ℃ for sealed preservation for 2-8 hours, and cooling to room temperature;
(4) filtering with 0.05-0.5 um ultrafiltration membrane to obtain herba Coriandri extract.
4. The dish washing detergent taking caraway extract as a deodorization component as claimed in claim 2, wherein the preparation method of the caraway extract powder is as follows:
(1) washing fresh caraway and then drying;
(2) baking the caraway for 5-10 hours at a constant temperature of 60-90 ℃;
(3) grinding the baked caraway into dry powder by using an ultrafine grinder;
(4) drying for 3-5 hours at a constant temperature of 50-80 ℃;
(5) and (4) sieving the dried caraway powder with a sieve of 50-80 meshes to obtain the caraway extract powder.
5. The dish washing detergent taking caraway extract as a deodorization component as claimed in claim 2, wherein the preparation method of the caraway essential oil is as follows:
(1) washing fresh caraway and then drying;
(2) weighing 300-500 g of aired coriander, placing the aired coriander in a 1000mL round-bottom flask, introducing steam for distillation for 5-8 hours, and collecting distillate;
(3) adding sodium chloride into the distillate to ensure that the mass fraction of the sodium chloride is 2-5%;
(4) pouring the mixed solution into a separating funnel, shaking uniformly, standing for 24-72 hours, separating after complete layering, and collecting the upper layer of caraway oil;
(5) drying the caraway oil for 24-72 hours by using anhydrous sodium sulfate, and filtering to obtain the caraway essential oil.
6. The dishwashing detergent as claimed in claim 1, wherein the anionic surfactant is selected from one or two of sodium alkyl benzene sulfonate, sodium alkyl sulfonate, sodium fatty alcohol polyoxyethylene ether carboxylate, sodium fatty alcohol polyoxyethylene ether sulfate, sodium fatty alcohol sulfate, sodium alpha-olefin sulfonate, sodium fatty acid methyl ester sulfonate, and disodium laureth sulfosuccinate.
7. The dishwashing detergent as claimed in claim 1, wherein the nonionic surfactant is one or two selected from fatty alcohol-polyoxyethylene ether, alkyl glucoside, cocamidopropyl amine oxide, and branched fatty alcohol-polyoxyethylene ether.
8. The dishwashing detergent as claimed in claim 1, wherein said amino acid type surfactant is selected from one of potassium lauroyl sarcosinate, potassium cocoyl glycinate and sodium lauroyl glutamate.
9. The dishwashing detergent as claimed in claim 1, wherein said glycerin is food grade glycerin, said potassium sorbate is food grade potassium sorbate, and said citric acid is food grade citric acid.
10. A method for preparing a dish washing detergent with caraway extract as a fishy smell removing component according to any one of claims 1 to 9, comprising the steps of:
(1) adding deionized water, an anionic surfactant, a nonionic surfactant, an amino acid surfactant and cocamidopropyl betaine according to the formula ratio into a mixing pot at one time, heating to 50-70 ℃, stirring, and cooling after complete dissolution;
(2) when the temperature is reduced to 35 ℃, adding caraway extract, glycerol, tetrasodium glutamate diacetate, potassium sorbate and citric acid, and continuously stirring until the system is uniform and transparent;
(3) adjusting the pH value to 6.5-8.0, and continuing stirring;
(4) stirring uniformly, stopping the machine for inspection, and aging for 8-10 hours after the mixture is qualified; standing until no foam exists, and canning.
CN202010555371.1A 2020-06-17 2020-06-17 Tableware detergent with caraway extract as fishy smell removing component and preparation method thereof Pending CN111718805A (en)

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