CN113564932B - Method for removing fishy smell of duck down - Google Patents
Method for removing fishy smell of duck down Download PDFInfo
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- CN113564932B CN113564932B CN202110965289.0A CN202110965289A CN113564932B CN 113564932 B CN113564932 B CN 113564932B CN 202110965289 A CN202110965289 A CN 202110965289A CN 113564932 B CN113564932 B CN 113564932B
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- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06M—TREATMENT, NOT PROVIDED FOR ELSEWHERE IN CLASS D06, OF FIBRES, THREADS, YARNS, FABRICS, FEATHERS OR FIBROUS GOODS MADE FROM SUCH MATERIALS
- D06M19/00—Treatment of feathers
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- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06M—TREATMENT, NOT PROVIDED FOR ELSEWHERE IN CLASS D06, OF FIBRES, THREADS, YARNS, FABRICS, FEATHERS OR FIBROUS GOODS MADE FROM SUCH MATERIALS
- D06M11/00—Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials, with inorganic substances or complexes thereof; Such treatment combined with mechanical treatment, e.g. mercerising
- D06M11/83—Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials, with inorganic substances or complexes thereof; Such treatment combined with mechanical treatment, e.g. mercerising with metals; with metal-generating compounds, e.g. metal carbonyls; Reduction of metal compounds on textiles
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- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06M—TREATMENT, NOT PROVIDED FOR ELSEWHERE IN CLASS D06, OF FIBRES, THREADS, YARNS, FABRICS, FEATHERS OR FIBROUS GOODS MADE FROM SUCH MATERIALS
- D06M16/00—Biochemical treatment of fibres, threads, yarns, fabrics, or fibrous goods made from such materials, e.g. enzymatic
-
- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06M—TREATMENT, NOT PROVIDED FOR ELSEWHERE IN CLASS D06, OF FIBRES, THREADS, YARNS, FABRICS, FEATHERS OR FIBROUS GOODS MADE FROM SUCH MATERIALS
- D06M16/00—Biochemical treatment of fibres, threads, yarns, fabrics, or fibrous goods made from such materials, e.g. enzymatic
- D06M16/003—Biochemical treatment of fibres, threads, yarns, fabrics, or fibrous goods made from such materials, e.g. enzymatic with enzymes or microorganisms
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a method for removing fishy smell of duck down, which belongs to the technical field of duck down treatment and comprises the following steps: (1) dedusting and degreasing: soaking duck down in warm alkaline water, and removing dust and degreasing for the first time; (2) soaking back to soft: soaking duck down in water solution for softening; (3) catalytic deodorization: soaking dehydrated duck down in protease solution, and degreasing for the second time by using protease catalysis to remove fishy smell of the duck down; (4) soaking and sterilizing: dehydrating duck down, soaking in water solution containing fruit acid and silver-carrying antibacterial agent, and sterilizing; (5) drying and warehousing: dehydrating, drying and packaging the sterilized duck down, and then delivering the dehydrated and dried duck down into a down bin for storage. According to the invention, the fishy smell of the duck down can be completely removed by degreasing twice, and the antibacterial and bacteriostatic functions are added in the duck down through the degerming operation.
Description
Technical Field
The invention belongs to the technical field of duck velvet treatment, and particularly relates to a method for removing fishy smell of duck velvet.
Background
Duck down is one of the main sources of duck down in duck down products, and as ducks are omnivore, the ducks have fishy smell, and the fishy smell can permeate pores, so that the feathers of the ducks have fishy smell. In the collection process of duck down, as the subcutaneous fat of the duck is too thick, the feather is not easy to pull out, and industrial rosin and asphalt are required to be coated on the duck down skin, so that part of the industrial rosin and asphalt are adhered to the duck down and cannot be removed and made into down products. In the duck down processing process, the chemical composition of the duck down is a protein and is accompanied by animal fat prevention, and impurities and bacteria cannot be completely eliminated even though the duck down is repeatedly degreased and cleaned. Therefore, under the conditions of sultry and humidity, the duck down products are easy to grow bacteria, mold and give off peculiar smell. The current methods for solving these problems are as follows: one method is as follows: degreasing and cleaning duck down, drying, and sterilizing with high-temperature steam or ethylene oxide. However, the effect of this sterilization is temporary and can only be maintained for a short period of time. The other method is as follows: after the duck down is washed and dried, certain chemical agents such as PCP are added, but the safety and environmental protection of the chemical agents are always problematic. Thus, a method for removing the fishy smell of duck down is proposed.
Disclosure of Invention
The invention aims to solve the problems and provide a reasonable design method for removing the fishy smell of the duck down.
The invention realizes the above purpose through the following technical scheme:
the invention provides a method for removing fishy smell of duck down, which comprises the following steps:
(1) Dedusting and degreasing: soaking duck down in warm alkali water, dedusting, degreasing for the first time, and dehydrating;
(2) Soaking and softening: soaking the duck down subjected to the step (1) in an aqueous solution for softening;
(3) Catalytic deodorization: soaking the dehydrated duck down in the step (2) in a protease solution, and performing secondary degreasing by using protease catalysis to remove fishy smell of the duck down;
(4) Soaking and sterilizing: dehydrating the duck down in the step (3), soaking the dehydrated duck down in an aqueous solution containing fruit acid and silver-carrying antibacterial agent again, and sterilizing;
(5) And (5) drying and storage: dehydrating, drying and packaging the sterilized duck down, and then delivering the dehydrated and dried duck down into a down bin for storage.
As a further improvement of the present invention, the step (5) of drying includes a fragrance retaining treatment: the duck down is put into a steam dryer, and steam of a mixture of natural plant hydrosol and water is used as drying steam.
As a further improvement of the present invention, the drying step in the step (5) includes a hydrophobic treatment: the duck down put into the steam dryer adopts the steam of the mixed solution of isopropyl myristate, detergent and water as the steam for drying.
As a further improvement of the present invention, the hydrophobic treatment is performed under an environment of 1.4-1.7 MPa.
As a further improvement of the present invention, the preparation process of the mixed solution of isopropyl myristate, detergent and water is as follows: isopropyl myristate and a detergent are mixed according to the mass ratio of 1:2, and then mixing the two mixtures according to 1: (7-9) adding to steam water.
As a further improvement of the invention, the warm alkaline water in the step (1) is specifically alkaline water with the temperature of 40-50 ℃ and the concentration of 10% -12% of sodium hydroxide.
As a further improvement of the invention, the aqueous solution in the step (2) is ethanol and water according to the volume ratio of 1:4, mixing, wherein the soaking time is 30-40min.
As a further improvement of the present invention, the volume ratio of protease to water in the protease solution in the step (3) is 1:10, the catalysis time is 40-60min.
As a further improvement of the invention, the concentration of the fruit acid in the aqueous solution in the step (4) is 20% -40%, and the volume ratio of the used silver-carrying antibacterial agent to the aqueous solution is 1:60, the degerming time is 40-60min.
As a further improvement of the invention, stirring is required in each of the step (1) to the step (4), and the stirring speed is 40-50r/min.
The invention has the beneficial effects that: according to the method for removing the fishy smell of the duck down, through twice degreasing, degreasing with first alkaline water, removing grease on the surfaces of the duck down feathers and feathers, performing twice degreasing after soaking back to be soft, the conditions of stiffening the feathers and sealing the inside of the down feather caused by alkaline water can be made up, then the fibrous interstitial substance in the feathers is removed by protease, the grease in the feathers is decomposed, so that the grease in the duck down can be removed in an omnibearing manner, the fishy smell of the duck down can be completely removed, and the antibacterial and bacteriostatic functions are added in the duck down through the degerming operation.
Detailed Description
The following detailed description of the present application is provided to illustrate the present application and should not be construed as limiting the scope of the present application, since numerous insubstantial modifications and adaptations of the present application will be apparent to those skilled in the art from the foregoing disclosure.
Example 1
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps:
(1) Soaking duck down in an alkaline water tank containing alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10% -12%, dedusting and degreasing for the first time for 10-20min, and then fishing out the duck down for dehydration;
(2) Soaking the duck down subjected to the step (1) in a softening tank, wherein the softening tank contains ethanol and water according to the volume ratio of 1:4, mixing to obtain an aqueous solution, softening the duck down in the aqueous solution for 30-40min, and then fishing out the duck down for dehydration;
(3) Soaking the duck down subjected to the step (2) in a catalytic pond, wherein the catalytic pond contains protease and water in a volume ratio of 1:10, catalyzing with protease for 40-60min, removing fibrous interstitial substances in the feathers without damaging the duckling fibers, decomposing internal grease, degreasing for the second time, and removing fishy smell of the duckling;
(4) Soaking the dehydrated duck down in the step (3) in a sterilizing pond, and sterilizing in an aqueous solution containing fruit acid and silver-carrying antibacterial agent for 40-60min, wherein the fruit acid concentration in the aqueous solution in the sterilizing pond is 20%, and the volume ratio of the use amount of the silver-carrying antibacterial agent to the aqueous solution is 1:60;
(5) After the step (3) of degerming, the duck velvet is dehydrated, the duck velvet is put into a steam dryer, the duck velvet is stained with fragrance through primary drying, the steam of a mixture of natural plant hydrosol and water is used as drying steam, the duck velvet has a water locking and draining function through secondary drying, the steam of a mixed solution of isopropyl myristate, detergent and water is used as drying steam, and the preparation process of the mixed solution of isopropyl myristate, detergent and water is as follows: isopropyl myristate and a detergent are mixed according to the mass ratio of 1:2, and then mixing the two mixtures according to 1:7, adding the mixture into steam water, drying for the first time and drying for the second time under the environment of 1.4-1.7MPa, and sending the dried and packaged materials into a velvet warehouse for storage.
Example 2
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps:
the steps (1), (2), (3) and (5) are the same as in example 1, wherein the concentration of the fruit acid in the step (4) is 30%, and the rest is the same as in example 1.
Example 3
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps:
the steps (1), (2), (3) and (5) are the same as in example 1, wherein the concentration of the fruit acid in the step (4) is 40%, and the rest is the same as in example 1.
Example 4
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps:
the steps (1), (2), (3) and (4) are the same as in example 1, wherein in step (5): the preparation process of the mixed solution of isopropyl myristate, detergent and water is as follows: isopropyl myristate and a detergent are mixed according to the mass ratio of 1:2, and then mixing the two mixtures according to 1:8 to steam water, the remainder being the same as in example 1.
Example 5
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the steps (1), (2), (3) and (4) are the same as in example 4, wherein in step (5): the preparation process of the mixed solution of isopropyl myristate, detergent and water is as follows: isopropyl myristate and a detergent are mixed according to the mass ratio of 1:2, and then mixing the two mixtures according to 1:9 to the steam water, the remainder being the same as in example 4.
Example 6
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the steps (1), (2), (3) and (4) are the same as in example 4, wherein in step (5), the first drying step is not performed.
Example 7
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the steps (1), (2), (3) and (4) are the same as in example 4, wherein in step (5), the second drying step is not performed.
Comparative example 1
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the procedure of example 4 is followed except that step (2) is omitted and steps (1), (3), (4) and (5) are performed.
Comparative example 2
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: (1) The steps (3), (4) and (5) are the same as in example 4, wherein no ethanol is added to the aqueous solution in step (2), and the rest is the same as in example 4.
Comparative example 3
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the procedure of example 4 is followed except that step (3) is omitted and steps (1), (2), (4) and (5) are performed.
Comparative example 4
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the steps (1), (2), (4) and (5) are the same as in example 4, wherein no fruit acid is added to the aqueous solution in step (3), and the rest is the same as in example 4.
Comparative example 5
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the steps (1), (2), (4) and (5) are the same as in example 4, wherein the silver-loaded antimicrobial agent is not added to the aqueous solution in step (3), and the rest is the same as in example 4.
Comparative example 6
The method for removing the fishy smell of the duck down in the embodiment comprises the following steps: the steps (1), (2), (4) and (5) are the same as in example 4, wherein the concentration of the fruit acid in the aqueous solution in the step (3) is 50%, and the rest is the same as in example 4.
The ducks treated by the methods for removing fishy smell of ducks of examples 1 to 7 and comparative examples 1 to 5 were subjected to the following tests respectively after two months of storage:
1. the aroma and the fishy smell of the duck down before and after storage are detected manually, wherein the obvious aroma is marked as++, the light aroma is marked as +, the no aroma is marked as + -, the light fishy smell is marked as- -, and the obvious fishy smell is marked as- -. The method comprises the steps of carrying out a first treatment on the surface of the
2. Detecting the antibacterial rate of the duck down before and after treatment, putting the stored duck down into a culture medium, culturing colonies for 24 hours, and showing antibacterial and bacteriostatic effects through the colony number;
3. taking duck velvet with the same quality for combustion, and measuring the mass of black-free condensate in ash after combustion;
4. taking duck down with the same quality, and adopting a drying method to reflect the change of the water content in the duck down through the quality change;
5. and (3) disassembling the stored duck down, putting the duck down into a ventilation container with height scales, wherein the initial height is 10cm, and recording the fluffy height scales of the duck down after normal ventilation and 24 hours in a temperature environment.
TABLE 1 Duck down test 1-5 results of treatment of method for removing Duck down fishy smell
Note that: in the change of the moisture content, + represents the humidity environment, -represents the dry environment.
As can be seen from the results in the table, the effect of removing the fishy smell of the duck down is remarkable, the long-term fragrance retention can be maintained when the fragrance is added, and the residual industrial rosin and asphalt of the duck down can be removed after the treatment of the step (2), the degreasing efficiency can be improved, the function of softening the duck down can be achieved by using the fruit acid, the fluffing effect of the duck down can be improved, the effect of removing grease can be improved by using the protease solution, the first degreasing and the back softening of the duck down, the effect of removing the fishy smell in percentage can be achieved, and the antibacterial effect of the duck down can be improved, and the water locking and water retaining functions of the duck down can be improved by using the second drying as can be seen from the example 7.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (4)
1. A method for removing a fishy smell of duck down comprising the steps of:
(1) Dedusting and degreasing: soaking duck down in alkaline water with the temperature of 40-50 ℃ and the concentration of 10% -12% of sodium hydroxide, dedusting, degreasing for the first time, and dehydrating;
(2) Soaking and softening: soaking the duck down subjected to the step (1) in an aqueous solution for softening, wherein the aqueous solution is ethanol and water according to the volume ratio of 1:4, mixing, wherein the soaking time is 30-40min;
(3) Catalytic deodorization: soaking the dehydrated duck down in the step (2) in a protease solution, and performing secondary degreasing by using protease catalysis to remove fishy smell of the duck down;
(4) Soaking and sterilizing: dehydrating the duck down in the step (3), soaking the dehydrated duck down in an aqueous solution containing fruit acid and silver-carrying antibacterial agent again, and sterilizing;
(5) And (5) drying and storage: dehydrating, drying and packaging the sterilized duck down, and then delivering the dehydrated, dried and packaged duck down into a down bin for storage, wherein the drying step comprises the steps of fragrance retaining treatment: feeding duck down into a steam dryer, and taking steam of a natural plant hydrosol and water mixture as drying steam;
the drying step also comprises the following steps of hydrophobic treatment: after the fragrance retaining treatment, the steam of the mixed solution of isopropyl myristate, detergent and water, which is put into a steam dryer, is used as the drying steam, the hydrophobic treatment is carried out under the environment of 1.4-1.7MPa, and the preparation process of the mixed solution of isopropyl myristate, detergent and water is as follows: isopropyl myristate and a detergent are mixed according to the mass ratio of 1:2, and then mixing the two mixtures according to 1: (7-9) adding to steam water.
2. The method for removing fishy smell of duck down according to claim 1, wherein the volume ratio of protease to water in the protease solution in the step (3) is 1:10, the catalysis time is 40-60min.
3. The method for removing fishy smell of duck down according to claim 1, wherein the concentration of fruit acid in the aqueous solution in the step (4) is 20% -40%, and the volume ratio of the silver-loaded antibacterial agent to the aqueous solution is 1:60, the degerming time is 40-60min.
4. The method for removing fishy smell of duck in claim 1, wherein stirring is required in each of the steps (1) to (4) at a stirring speed of 40-50r/min.
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| US9732464B2 (en) * | 2015-01-29 | 2017-08-15 | Kwong Lung Enterprise Co., Ltd. | Method for producing water repellent down |
| CN108035154A (en) * | 2017-11-14 | 2018-05-15 | 六安市皖西羽绒有限公司 | A kind of degerming technique of white duck down degreasing based on bioenzyme washing method |
| CN109371697A (en) * | 2018-11-23 | 2019-02-22 | 合肥巧织纺织科技有限公司 | A kind of degreasing method improving natural feather intensity |
| CN109629238A (en) * | 2018-11-28 | 2019-04-16 | 湖州世轩丝绸进出口有限公司 | A kind of natural cashmere biological enzyme degreasing method |
| CN109652863A (en) * | 2019-01-29 | 2019-04-19 | 波司登羽绒服装有限公司 | The method for removing duck's down peculiar smell |
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