CN112029598A - 一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用 - Google Patents
一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用 Download PDFInfo
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- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
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Abstract
本发明公开了一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，所述黑蒜香皂生产工艺分为精炼、皂化、盐析、洗涤、碱析、整理和成型，所述黑蒜香皂主要成分为脂肪酸钠、甘油、蔗糖、山梨醇、水、橄榄油、乳木果油、藏红花精华、薄荷油、茶树油和黑蒜提取物，所述黑蒜提取物主要成分为含有氨基酸、多酚、蛋白质、酶类、苷类、维生素、脂肪、微量元素、碳水化合物及含硫化合物等多种成分。本发明通过在传统香皂配方中添加黑蒜提取物，黑蒜提取物中所含有的大蒜素具有广谱抗菌效果，对多种致病微生物都有灭杀作用，黑蒜香皂在使用时具备良好杀菌和抑菌作用，保护了人们的身体健康。
Description
技术领域
本发明涉及生活用品技术领域，具体为一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用。
背景技术
香皂是人们日常生活中常用的生活用品，不仅清洁能力强，而且价格较便宜，被广大人群所接受，并且市面上的香皂种类也十分繁多，具有根据功能性、适用人群和喜好等多种类型，人们也可以根据实际使用的需要进行灵活选择。
随着人们生活水平的不断提高，香皂依然是多数人的生活必需品，并且人们对香皂的功能需求也逐渐增多，因此现有的香皂功能性还有待开发。
经过研究人员发现黑蒜中含有的大蒜素具备广谱抗菌的效果，对于如今发现的几十种流行病毒以及多种致病微生物都有灭杀作用，因此提出了一种黑蒜香皂，利用黑蒜中的大蒜素成分来提高香皂的灭菌以及抑菌功能，以贴合人们的使用需求。
发明内容
本发明的目的在于提供一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，所述黑蒜香皂生产工艺分为精炼、皂化、盐析、洗涤、碱析、整理和成型，所述黑蒜香皂主要成分为脂肪酸钠、甘油、蔗糖、山梨醇、水、橄榄油、乳木果油、藏红花精华、薄荷油、茶树油和黑蒜提取物；
所述黑蒜提取物主要成分为含有氨基酸、多酚、蛋白质、酶类、苷类、维生素、脂肪、微量元素、碳水化合物及含硫化合物等多种成分。
优选的，所述精炼工艺前将黑蒜进行清洗以及研磨，去除黑蒜研磨液中的油脂；
所述精炼工艺包括脱胶和碱炼脱色，将黑蒜研磨液经过沉淀以及过水，将黑蒜研磨液中磷脂等胶质水化，然后经过沉淀析出；
碱炼的主要作用在于可去除油脂中游离的脂肪酸，并且可去除油脂中的色素以及杂质。
优选的，所述皂化工艺采用沸煮法，将油脂精炼后，加入碱液、水、盐水等材料，向容器内部通入蒸汽并进行搅拌；
油脂和烧碱在皂锅内煮沸至皂化率达95％左右，皂料呈均匀的闭合状态时即停止皂化操作；
在闭合的皂料中，加食盐或饱和食盐水，使肥皂与稀甘油水分离，使肥皂析出的最低浓度称为盐析极限浓度，闭合的皂胶经盐析后，上层的肥皂叫做皂粒，下层带盐的甘油水从皂锅底部排出，以回收甘油；
分出废液后，加水及蒸汽煮沸皂粒，使之由析开状态成为均匀皂胶，洗出残留的甘油、色素及杂质。
优选的，所述碱析后调整皂粒内电解质及脂肪酸含量，减少杂质，改善色泽，获得最大的出皂率和质量合格的皂基；
整理时要加入适量电解质，如烧碱、食盐，调整到足以使皂料析开成上下两个皂相，上层为纯净的皂基，下层为皂脚，皂脚色泽深，杂质多，一般在下一锅碱析时回用；
随后进行成型工艺，皂基冷凝成大块皂板，经过切断形成皂坯，经过答应、干燥成型后制成洗衣皂和香皂等产品。
优选的，所述黑蒜提取物含有的大蒜素具有广谱抗菌效果，它对流行性感冒病毒、肺炎双球菌、念球菌、结核杆菌、伤寒、副伤寒杆菌、葡萄球菌、痢疾杆菌、霍乱弧菌等多种致病微生物都有杀灭作用；
起杀菌作用的成分主要是大蒜素，还有一种白色油脂性液体为硫化丙烯，这种大蒜素稀释十万倍仍能在瞬间杀死伤寒杆菌、痢疾杆菌、流感病毒等，黑蒜的挥发性物质、浸出液及蒜素在试管内对多种致病菌都有明显的抑制或杀灭作用。
与现有技术相比，本发明的有益效果是：本发明在香皂的原料中添加黑蒜提取物，黑蒜提取物中的大蒜素具有广谱抗菌效果，它对流行性感冒病毒、肺炎双球菌、念球菌、结核杆菌、伤寒、副伤寒杆菌、葡萄球菌、痢疾杆菌、霍乱弧菌等多种致病微生物都有杀灭作用，并且黑蒜是普通大蒜经过发酵后形成的，去除了普通大蒜特有的味道，还具备较好的抗氧化功能，不会在人们使用后，使得人们身上带有特殊的气味，并且还能够起到良好的杀菌和抑菌作用，保护了人们的身体健康，实际使用效果更好，具备十分广泛的时长空间。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
在本发明的描述中，需要说明的是，除非另有明确的规定和限定，术语“安装”、“设置有”、“连接”等，应做广义理解，例如“连接”，可以是固定连接，也可以是可拆卸连接，或一体地连接；可以是机械连接，也可以是电连接；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通。对于本领域的普通技术人员而言，可以具体情况理解上述术语在本发明中的具体含义。
本发明提供的两种实施例：
实施例一：
一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，黑蒜是普通大蒜经过发酵后形成的，去除了普通大蒜特有的味道，还具备较好的抗氧化功能，不会在人们使用后，使得人们身上带有特殊的气味，黑蒜香皂生产工艺分为精炼、皂化、盐析、洗涤、碱析、整理和成型，黑蒜香皂主要成分为脂肪酸钠、甘油、蔗糖、山梨醇、水、橄榄油、乳木果油、藏红花精华、薄荷油、茶树油和黑蒜提取物；
黑蒜提取物主要成分为含有氨基酸、多酚、蛋白质、酶类、苷类、维生素、脂肪、微量元素、碳水化合物及含硫化合物等多种成分。
精炼工艺前将黑蒜进行清洗以及研磨，去除黑蒜研磨液中的油脂；
精炼工艺包括脱胶和碱炼脱色，将黑蒜研磨液经过沉淀以及过水，将黑蒜研磨液中磷脂等胶质水化，然后经过沉淀析出；
碱炼的主要作用在于可去除油脂中游离的脂肪酸，并且可去除油脂中的色素以及杂质。
皂化工艺采用沸煮法，将油脂精炼后，加入碱液、水、盐水等材料，向容器内部通入蒸汽并进行搅拌；
油脂和烧碱在皂锅内煮沸至皂化率达95％左右，皂料呈均匀的闭合状态时即停止皂化操作；
在闭合的皂料中，加食盐或饱和食盐水，使肥皂与稀甘油水分离，使肥皂析出的最低浓度称为盐析极限浓度，闭合的皂胶经盐析后，上层的肥皂叫做皂粒，下层带盐的甘油水从皂锅底部排出，以回收甘油；
分出废液后，加水及蒸汽煮沸皂粒，使之由析开状态成为均匀皂胶，洗出残留的甘油、色素及杂质。
碱析后调整皂粒内电解质及脂肪酸含量，减少杂质，改善色泽，获得最大的出皂率和质量合格的皂基；
整理时要加入适量电解质，如烧碱、食盐，调整到足以使皂料析开成上下两个皂相，上层为纯净的皂基，下层为皂脚，皂脚色泽深，杂质多，一般在下一锅碱析时回用；
随后进行成型工艺，皂基冷凝成大块皂板，经过切断形成皂坯，经过答应、干燥成型后制成洗衣皂和香皂等产品。
实施例二：
黑蒜提取物和酵素功效作用，黑蒜提取物含有的大蒜素具有广谱抗菌效果，它对流行性感冒病毒、肺炎双球菌、念球菌、结核杆菌、伤寒、副伤寒杆菌、葡萄球菌、痢疾杆菌、霍乱弧菌等多种致病微生物都有杀灭作用；
起杀菌作用的成分主要是大蒜素，还有一种白色油脂性液体为硫化丙烯，这种大蒜素稀释十万倍仍能在瞬间杀死伤寒杆菌、痢疾杆菌、流感病毒等，黑蒜的挥发性物质、浸出液及蒜素在试管内对多种致病菌都有明显的抑制或杀灭作用，在添加至香皂原料中后，能够使得香皂具备更好的杀菌和抑菌作用，保护了人们的身体健康，实际使用效果更好，具备十分广泛的时长空间。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (5)
1.一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，其特征在于：所述黑蒜香皂生产工艺分为精炼、皂化、盐析、洗涤、碱析、整理和成型，所述黑蒜香皂主要成分为脂肪酸钠、甘油、蔗糖、山梨醇、水、橄榄油、乳木果油、藏红花精华、薄荷油、茶树油和黑蒜提取物；
所述黑蒜提取物主要成分为含有氨基酸、多酚、蛋白质、酶类、苷类、维生素、脂肪、微量元素、碳水化合物及含硫化合物等多种成分。
2.根据权利要求1所述的一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，其特征在于：所述精炼工艺前将黑蒜进行清洗以及研磨，去除黑蒜研磨液中的油脂；
所述精炼工艺包括脱胶和碱炼脱色，将黑蒜研磨液经过沉淀以及过水，将黑蒜研磨液中磷脂等胶质水化，然后经过沉淀析出；
碱炼的主要作用在于可去除油脂中游离的脂肪酸，并且可去除油脂中的色素以及杂质。
3.根据权利要求1所述的一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，其特征在于：所述皂化工艺采用沸煮法，将油脂精炼后，加入碱液、水、盐水等材料，向容器内部通入蒸汽并进行搅拌；
油脂和烧碱在皂锅内煮沸至皂化率达95％左右，皂料呈均匀的闭合状态时即停止皂化操作；
在闭合的皂料中，加食盐或饱和食盐水，使肥皂与稀甘油水分离，使肥皂析出的最低浓度称为盐析极限浓度，闭合的皂胶经盐析后，上层的肥皂叫做皂粒，下层带盐的甘油水从皂锅底部排出，以回收甘油；
分出废液后，加水及蒸汽煮沸皂粒，使之由析开状态成为均匀皂胶，洗出残留的甘油、色素及杂质。
4.根据权利要求1所述的一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，其特征在于：所述碱析后调整皂粒内电解质及脂肪酸含量，减少杂质，改善色泽，获得最大的出皂率和质量合格的皂基；
整理时要加入适量电解质，如烧碱、食盐，调整到足以使皂料析开成上下两个皂相，上层为纯净的皂基，下层为皂脚，皂脚色泽深，杂质多，一般在下一锅碱析时回用；
随后进行成型工艺，皂基冷凝成大块皂板，经过切断形成皂坯，经过答应、干燥成型后制成洗衣皂和香皂等产品。
5.根据权利要求1所述的一种黑蒜香皂生产工艺及黑蒜提取物和酵素功效作用，其特征在于：所述黑蒜提取物含有的大蒜素具有广谱抗菌效果，它对流行性感冒病毒、肺炎双球菌、念球菌、结核杆菌、伤寒、副伤寒杆菌、葡萄球菌、痢疾杆菌、霍乱弧菌等多种致病微生物都有杀灭作用；
起杀菌作用的成分主要是大蒜素，还有一种白色油脂性液体为硫化丙烯，这种大蒜素稀释十万倍仍能在瞬间杀死伤寒杆菌、痢疾杆菌、流感病毒等，黑蒜的挥发性物质、浸出液及蒜素在试管内对多种致病菌都有明显的抑制或杀灭作用。
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