CN113638233B - Duck down processing and smell removal treatment method - Google Patents
Duck down processing and smell removal treatment method Download PDFInfo
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- CN113638233B CN113638233B CN202110922416.9A CN202110922416A CN113638233B CN 113638233 B CN113638233 B CN 113638233B CN 202110922416 A CN202110922416 A CN 202110922416A CN 113638233 B CN113638233 B CN 113638233B
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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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- 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
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/20—Air quality improvement or preservation, e.g. vehicle emission control or emission reduction by using catalytic converters
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Abstract
The invention relates to a duck velvet processing and deodorizing treatment method, which belongs to the technical field of duck velvet processing and comprises the following steps: (1) pretreatment: washing down the duck down to remove dust or attached impurities on the surface; (2) double degreasing: soaking the washed and dried duck down in warm alkaline water for first degreasing, soaking the duck down in warm water, adding complex enzyme into the warm water for enzyme washing, and performing second degreasing; (3) sterilization treatment: dehydrating and airing the duck down subjected to the step (2), spraying a photosensitizer, and then performing ultraviolet sterilization; (4) drying and storing: soaking sterilized duck down again to remove residual substances, dehydrating, oven drying, and storing in down warehouse. The invention has remarkable effect of removing the fishy smell of the duck down through double degreasing, and achieves the effect of quick sterilization by adding the photosensitizer during ultraviolet sterilization, so that the time of sterilization treatment is short compared with that of ultraviolet lamp sterilization treatment, and the antibacterial function is added in the duck down.
Description
Technical Field
The invention belongs to the technical field of duck velvet processing, and particularly relates to a smell removal treatment method for duck velvet processing.
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 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 or ultraviolet lamp. However, such sterilization treatment is long and has limited timeliness and can 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. Therefore, a duck velvet processing and deodorizing treatment method is provided.
Disclosure of Invention
The invention aims to solve the problems and provides a reasonable-design processing and deodorizing treatment method for duck down.
The invention realizes the above purpose through the following technical scheme:
the invention provides a duck velvet processing and deodorizing treatment method, which comprises the following steps:
(1) Pretreatment: washing down to remove dust or attachment impurities on the surface, and airing for later use;
(2) Double degreasing: soaking the washed and dried duck down in warm alkaline water for first degreasing, discharging the alkaline water, soaking the duck down in warm water, adding complex enzyme into the warm water for enzyme washing, and performing second degreasing;
(3) And (3) sterilization treatment: dehydrating and airing the duck down subjected to the step (2), spraying a photosensitizer, and then performing ultraviolet sterilization for 5-10min;
(4) And (3) drying and storing: soaking the sterilized duck down again to remove the residual substances in the steps (2) and (3), dehydrating, drying and sending the duck down into a down bin for storage.
As a further improvement of the invention, the warm alkaline water in the first degreasing in the step (2) is specifically alkaline water with the temperature of 40-50 ℃ and the concentration of 10% -12% of sodium hydroxide, and the soaking time is 10-20min.
As a further improvement of the invention, the volume ratio of the complex enzyme to the warm water in the second degreasing in the step (2) is 1:100, the complex enzyme comprises the following components in mass ratio 1:4 and lipase, and the enzyme washing time is 10-15min.
As a further improvement of the invention, the photosensitizer in the step (3) is coumarin, and clean air is introduced during spraying and ultraviolet sterilization.
As a further improvement of the invention, the specific process of re-soaking in the step (4) is as follows: dehydrating sterilized duck down, and soaking in water solution containing fruit acid and silver-carrying antibacterial agent.
As a further improvement of the invention, the concentration of the fruit acid in the aqueous solution is 20% -40%, and the volume ratio of the usage amount of the silver-carrying antibacterial agent to the aqueous solution is 1: (100-300), soaking time is 20-30min.
As a further improvement of the present invention, the drying step in the step (4) specifically includes: the duck down is put into a steam dryer, and natural plant hydrolat and methyl cellulose are put into steam water.
As a further improvement of the invention, the mixing ratio of the natural plant hydrolat, the methylcellulose and the water is 3: (0.5-1): 6.
the invention has the beneficial effects that: the invention has obvious effect of removing the fishy smell of the duck velvet, and the photosensitizer is added during ultraviolet sterilization, and under the irradiation of ultraviolet light, the photosensitizer damages the structure of bacteria by generating active oxygen, so that the bacteria are cracked, the effect of quick sterilization is achieved, and compared with the sterilization treatment time by adopting an ultraviolet lamp, the method has the advantage of short sterilization treatment time; when the natural plant hydrolat and methylcellulose are adopted to be put into steam water during drying, fragrance can be kept for a long time, the water locking and water retaining functions of the duck down are improved, the conditions that the duck down is lack of water and turns yellow and absorbs water and mould grow are prevented, the fruit acid has the function of softening the duck down, the fluffy effect of the duck down is improved, meanwhile, the natural plant hydrolat and methylcellulose are also provided with a certain antibacterial effect, the use of silver-carrying antibacterial agent is reduced, the internal fibrous interstitial substance of the feather is removed by using compound enzyme, the internal grease of the feather is decomposed, the grease in the duck down can be removed in all directions, after the duck down is degreased by using alkaline water and is soaked for softening, the smell can be completely removed, the conditions that the feather is hardened and the inside of the down is sealed due to alkaline water are overcome, and all additives have no side effects on human bodies in the method, and the processed duck down performance is more excellent.
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 processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: washing down to remove dust or attachment impurities on the surface, and airing for later use;
(2) Double degreasing: soaking washed and dried duck in 10-20-percent alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10%, degreasing for the first time, discharging alkaline water, soaking the duck in warm water for 20min, and adding the duck into the warm water according to the mass ratio of 1:4, carrying out enzyme washing for 10-15min by using a complex enzyme consisting of protease and lipase, wherein the volume ratio of the complex enzyme to warm water is 1:100, performing secondary degreasing;
(3) And (3) sterilization treatment: dehydrating and airing the duck down in the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to drive the duck down, spraying photosensitizer coumarin into the bin, and then starting ultraviolet for ultraviolet sterilization for 5-10min;
(4) And (3) drying and storing: and (3) dehydrating the sterilized duck down, soaking again to remove residual substances in the steps (2) and (3), dehydrating the duck down, putting the dehydrated duck down into a steam dryer for drying, and then conveying the dried duck down into a down bin for storage.
Example 2
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: washing down to remove dust or attachment impurities on the surface, and airing for later use;
(2) Double degreasing: soaking washed and dried duck in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 12% for 10-20min, performing first degreasing, discharging alkaline water, soaking the duck in warm water for 20min, and adding water into the warm water according to the mass ratio of 1:4, carrying out enzyme washing for 10-15min by using a complex enzyme consisting of protease and lipase, wherein the volume ratio of the complex enzyme to warm water is 1:100, performing secondary degreasing;
(3) And (3) sterilization treatment: dehydrating and airing the duck down in the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to drive the duck down, spraying photosensitizer coumarin into the bin, and then starting ultraviolet for ultraviolet sterilization for 5-10min;
(4) And (3) drying and storing: dehydrating sterilized duck down, soaking in water solution containing fruit acid and silver-carrying antibacterial agent for 20-30min, wherein the fruit acid concentration in the water solution is 20%, and the volume ratio of the silver-carrying antibacterial agent to the water solution is 1:100, removing residual substances in the steps (2) and (3), and then putting the dehydrated duck down into a steam dryer for drying.
Example 3
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: washing down to remove dust or attachment impurities on the surface, and airing for later use;
(2) Double degreasing: soaking washed and dried duck in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 12% for 10-20min, performing first degreasing, discharging alkaline water, soaking the duck in warm water for 20min, and adding water into the warm water according to the mass ratio of 1:4, carrying out enzyme washing for 10-15min by using a complex enzyme consisting of protease and lipase, wherein the volume ratio of the complex enzyme to warm water is 1:100, performing secondary degreasing;
(3) And (3) sterilization treatment: dehydrating and airing the duck down in the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to drive the duck down, spraying photosensitizer coumarin into the bin, and then starting ultraviolet for ultraviolet sterilization for 5-10min;
(4) And (3) drying and storing: dehydrating sterilized duck down, soaking in water solution containing fruit acid and silver-carrying antibacterial agent for 20-30min, wherein the fruit acid concentration in the water solution is 20%, and the volume ratio of the silver-carrying antibacterial agent to the water solution is 1:100, removing residual substances in the steps (2) and (3), then putting the dehydrated duck down into a steam dryer for drying, putting the natural plant hydrolat and the methylcellulose into steam water during drying, wherein the mixing ratio of the natural plant hydrolat to the methylcellulose to the water is 3:0.5: and 6, after drying, sending the duck down into a down bin for storage.
Example 4
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: same as in example 2;
(2) Double degreasing: same as in example 2;
(3) And (3) sterilization treatment: same as in example 2;
(4) And (3) drying and storing: dehydrating sterilized duck down, soaking in water solution containing fruit acid and silver-carrying antibacterial agent for 20-30min, wherein the fruit acid concentration in the water solution is 30%, and the volume ratio of the silver-carrying antibacterial agent to the water solution is 1:200, removing residual substances in the steps (2) and (3), then putting the dehydrated duck down into a steam dryer for drying, putting the natural plant hydrolat and the methylcellulose into steam water during drying, wherein the mixing ratio of the natural plant hydrolat to the methylcellulose to the water is 3:1: and 6, after drying, sending the duck down into a down bin for storage.
Example 5
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: same as in example 2;
(2) Double degreasing: same as in example 2;
(3) And (3) sterilization treatment: same as in example 2;
(4) And (3) drying and storing: dehydrating sterilized duck down, soaking in water solution containing fruit acid and silver-carrying antibacterial agent for 20-30min, wherein the fruit acid concentration in the water solution is 40%, and the volume ratio of the silver-carrying antibacterial agent to the water solution is 1:300, removing residual substances in the steps (2) and (3), then putting the dehydrated duck down into a steam dryer for drying, putting the natural plant hydrolat and the methylcellulose into steam water during drying, wherein the mixing ratio of the natural plant hydrolat to the methylcellulose to the water is 3:1: and 6, after drying, sending the duck down into a down bin for storage.
Comparative example 1
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: as in example 1;
(2) Double degreasing: soaking cleaned and dried duck in 10% alkaline water at 40-50deg.C for 10-20min, degreasing for the first time, and discharging alkaline water;
(3) And (3) sterilization treatment: as in example 1;
(4) And (3) drying and storing: as in example 1.
Comparative example 2
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: as in example 1;
(2) Double degreasing: soaking washed and dried duck in 10% alkaline water at 40-50deg.C for 10-20min, degreasing for the first time, discharging alkaline water, and adding water into duck with a mass ratio of 1:4, carrying out enzyme washing by using a complex enzyme solution composed of protease and lipase, wherein the solution adopts warm water, and the volume ratio of the complex enzyme to the warm water is 1:100, performing secondary degreasing;
(3) And (3) sterilization treatment: as in example 1;
(4) And (3) drying and storing: as in example 1.
Comparative example 3
The processing and deodorizing treatment method for the duck down in the implementation comprises the following steps:
(1) Pretreatment: same as in example 5;
(2) Double degreasing: same as in example 5;
(3) And (3) sterilization treatment: dehydrating and airing the duck down in the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to drive the duck down, and starting ultraviolet for ultraviolet sterilization for 50-60min;
(4) And (3) drying and storing: same as in example 5.
The following tests were performed on the ducks treated by the processing and deodorizing treatment methods of the ducks of examples 1 to 5 and comparative examples 1 to 3, respectively, after two months of storage:
1. manually detecting aroma and fishy smell of duck down before and after storage, wherein the aroma is 10-6 according to the aroma intensity, the fishy smell is 5-1 according to the fishy smell intensity, and the fishy smell is 0 without aroma;
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 reflecting the durability of the antibacterial and bacteriostatic effects of the treatment method through the diameter of a bacteriostatic ring;
3. 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;
4. 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 results of duck down test 1-5 treated by the method for deodorizing duck down
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, and the photosensitizer is added during ultraviolet sterilization, and under the irradiation of ultraviolet light, the photosensitizer damages the structure of bacteria by generating active oxygen, so that the bacteria are cracked, the effect of quick sterilization is achieved, and compared with the ultraviolet lamp sterilization treatment time is short; it can be seen from examples 2 and 3 that the natural plant hydrolat and methylcellulose are adopted to be put into steam water during drying, so that fragrance can be kept for a long time, the water locking and retaining functions of the duck velvet are improved, the condition that the duck velvet is yellow due to lack of water and is moldy due to water absorption is prevented, and examples 1, 2 and 3 show that the fruit acid has the function of softening the duck velvet, the fluffing effect of the duck velvet is improved, a certain antibacterial effect is achieved, the use of silver-carrying antibacterial agent is reduced, and the effect of removing grease can be improved by using compound enzymes as shown in comparative examples 1 and 2 and examples 1 and 2.
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 (3)
1. The processing and deodorizing treatment method for the duck down is characterized by comprising the following steps of:
(1) Pretreatment: washing down to remove dust or attachment impurities on the surface, and airing for later use;
(2) Double degreasing: soaking washed and dried duck in 10-20min alkaline water with the concentration of 10-12% of sodium hydroxide at 40-50 ℃ for first degreasing, discharging alkaline water, soaking the duck in warm water, adding complex enzyme into the warm water for enzyme washing for second degreasing, wherein the volume ratio of the complex enzyme to the warm water is 1:100, the complex enzyme comprises the following components in mass ratio 1:4, protease and lipase, wherein the enzyme washing time is 10-15min;
(3) And (3) sterilization treatment: dehydrating and airing the duck velvet in the step (2), spraying a photosensitizer coumarin, and then performing ultraviolet sterilization, wherein clean air is simultaneously introduced during spraying and ultraviolet sterilization, and the treatment time is 5-10min;
(4) And (3) drying and storing: soaking the sterilized duck down again to remove residual substances in the steps (2) and (3), dehydrating, drying, and delivering into a down cabin for storage, wherein the specific process of soaking again is as follows: the sterilized duck down is dehydrated and then soaked in an aqueous solution containing fruit acid and silver-carrying antibacterial agent, wherein the fruit acid concentration in the aqueous solution is 20% -40%, and the volume ratio of the use amount of the silver-carrying antibacterial agent to the aqueous solution is 1: (100-300), soaking time is 20-30min.
2. The method for deodorizing in duck down processing according to claim 1, wherein the step (4) of drying is specifically: the duck down is put into a steam dryer, and natural plant hydrolat and methyl cellulose are put into steam water.
3. The method for deodorizing the duck down according to claim 2, wherein the mixing ratio of the natural plant hydrolat, the methylcellulose and the water is 3: (0.5-1): 6.
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| CN102977082B (en) * | 2012-11-20 | 2014-11-19 | 中国医学科学院医药生物技术研究所 | Isocoumarin compound as well as preparation method and application thereof |
| CN104825350A (en) * | 2015-04-22 | 2015-08-12 | 林晓莉 | Toothpaste using plant hydrosol and essential oil to substitute essence components |
| CN107937990A (en) * | 2017-11-14 | 2018-04-20 | 六安市皖西羽绒有限公司 | A kind of white duck down washing process based on micro-wave drying method |
| CN109440444A (en) * | 2018-11-02 | 2019-03-08 | 舒城县华翔羽绒有限公司 | Natural feather washing methods |
| 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 |
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| CN104287979A (en) * | 2014-09-11 | 2015-01-21 | 华南理工大学 | Silver-loaded meso-porous silicon-containing rinse-free antibacterial hand sanitizer and preparation method thereof |
| KR20210061852A (en) * | 2019-11-20 | 2021-05-28 | 서울대학교산학협력단 | Coumarin compound and anti-bacterial use thereof |
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