CN113787079A - Kitchen waste preservative and preservation method - Google Patents
Kitchen waste preservative and preservation method Download PDFInfo
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- CN113787079A CN113787079A CN202110888008.6A CN202110888008A CN113787079A CN 113787079 A CN113787079 A CN 113787079A CN 202110888008 A CN202110888008 A CN 202110888008A CN 113787079 A CN113787079 A CN 113787079A
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- acid
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- tartaric
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- 239000010806 kitchen waste Substances 0.000 title claims abstract description 107
- 239000003755 preservative agent Substances 0.000 title claims abstract description 32
- 230000002335 preservative effect Effects 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 111
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 109
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims abstract description 78
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 74
- 235000019253 formic acid Nutrition 0.000 claims abstract description 40
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims abstract description 39
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 38
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 38
- 235000011090 malic acid Nutrition 0.000 claims abstract description 38
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 38
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 37
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000004310 lactic acid Substances 0.000 claims abstract description 37
- 239000001630 malic acid Substances 0.000 claims abstract description 37
- 239000011975 tartaric acid Substances 0.000 claims abstract description 37
- 235000015165 citric acid Nutrition 0.000 claims abstract description 29
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 7
- 239000002535 acidifier Substances 0.000 claims abstract description 4
- 229940095602 acidifiers Drugs 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 11
- 239000004033 plastic Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 3
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 description 14
- 238000012360 testing method Methods 0.000 description 14
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- 241000607142 Salmonella Species 0.000 description 11
- 241000191967 Staphylococcus aureus Species 0.000 description 11
- 230000000813 microbial effect Effects 0.000 description 10
- 241000588724 Escherichia coli Species 0.000 description 9
- 230000001580 bacterial effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 238000011049 filling Methods 0.000 description 8
- 239000010794 food waste Substances 0.000 description 8
- 230000002401 inhibitory effect Effects 0.000 description 7
- 150000007524 organic acids Chemical class 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000013461 design Methods 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 239000010813 municipal solid waste Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009036 growth inhibition Effects 0.000 description 3
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- 241000255925 Diptera Species 0.000 description 2
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- 238000001914 filtration Methods 0.000 description 2
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- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- -1 compound organic acid Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 239000010791 domestic waste Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
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- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B09—DISPOSAL OF SOLID WASTE; RECLAMATION OF CONTAMINATED SOIL
- B09B—DISPOSAL OF SOLID WASTE NOT OTHERWISE PROVIDED FOR
- B09B3/00—Destroying solid waste or transforming solid waste into something useful or harmless
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/02—Saturated carboxylic acids or thio analogues thereof; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Pest Control & Pesticides (AREA)
- Plant Pathology (AREA)
- Dentistry (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Environmental & Geological Engineering (AREA)
- Processing Of Solid Wastes (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
The invention discloses a kitchen waste preservative and a preservation method. The fresh-keeping agent for the kitchen waste at least contains one of the following acidifiers: formic acid, acetic acid, lactic acid, citric acid, malic acid, tartaric acid; the mass percentage of the formic acid, the acetic acid, the lactic acid, the citric acid, the malic acid and the tartaric acid in the kitchen waste is as follows: 0-5% of formic acid, 0-5% of acetic acid, 0-5% of lactic acid, 0-5% of citric acid, 0-5% of malic acid and 0-5% of tartaric acid. The invention creates conditions for the resource utilization of the kitchen waste, makes contributions to the environment protection and conservation-minded society, and has good economic and social values.
Description
Technical Field
The invention belongs to the technical field of kitchen waste disposal, and particularly relates to a kitchen waste preservative and a preservation method.
Background
With the higher degree of urbanization, the domestic garbage generated in cities and towns is increasing. For example, the clearing and transporting amount of domestic garbage exceeds 21521 ten thousand tons in 2017 years in China, the clearing and transporting amount is increased by 5.7% in 2016, the clearing and transporting amount is increased by 2014-2017 years, and the average annual increasing rate is 6.4%. The technical specification CJJ 184-supplement 2012 for kitchen waste treatment indicates that kitchen waste is a general term for food waste and kitchen waste, refers to food residues and processing wastes generated in activities such as daily life, food processing, food service, unit meal supply and the like of residents, and is a mixture of food residues such as water, melons and fruits, vegetables, rice flour, eggs (shells), meat, animal and vegetable oil, bones and the like, and sundries such as waste tableware, plastic bags, napkin paper and the like. The daily generation of a large amount of urban kitchen waste becomes an important factor which increasingly limits the urban scale development and the economic development.
The kitchen waste is characterized by high water content and rich organic matter content, the kitchen waste which is not treated is extremely easy to go bad at room temperature, emits strong pungent odor, has bad influence on environmental sanitation due to properties and odor, and is easy to breed harmful substances such as mosquitoes, flies, pathogenic microorganisms, mold and viruses. At present, how to simply and efficiently treat the kitchen waste is a problem to be urgently solved in various countries all over the world. Particularly, in China, on one hand, due to the particularity of the dietary habits of Chinese people, the kitchen waste is produced in a large amount, and the ingredients are more complicated. On the other hand, with the rapid development of urbanization, a super population gathering place represented by front-line cities such as Beijing, Shanghai, Guangzhou, Shenzhen and the like is formed, the daily production quantity of kitchen waste of the cities is up to kiloton, and the food waste yield of each large city is investigated by Wangxing and the like, and data shows that the kitchen waste of the cities accounts for more than 50% of the household waste.
Therefore, the large amount of kitchen waste is generated, so that ecological environment and city management departments feel great pressure. For the urban management department, the most important thing is to transport the kitchen waste out of the city and realize the reduction, harmlessness and reclamation of the kitchen waste. The actual conditions are that the kitchen waste yield in China is very large, and the kitchen waste is usually rotten and deteriorated and generates harmful substances and the like because the kitchen waste cannot be treated in time in the transportation and treatment processes, so that the utilization rate of the kitchen waste is low. The resource and utilization value of the putrefactive kitchen waste are greatly reduced, and the treatment cost and the treatment difficulty are increased. Therefore, the preservation technology of the kitchen waste is a key problem which needs to be solved urgently in the resource utilization process of the kitchen waste.
The research of the food waste fresh-keeping method is just started, and at present, the food waste fresh-keeping method is mainly used for carrying out disinfection and sterilization in a cooking and fermentation combined mode for fresh-keeping, but the food waste in a semisolid form is poor in fresh-keeping effect. The preparation method comprises the steps of collecting fresh kitchen waste, filtering water in the kitchen waste, crushing the kitchen waste, uniformly stirring, heating by using an induction cooker for boiling sterilization for 5 minutes, and adding an original kitchen waste mixed strain or a pickle water mixed strain for fermentation and preservation. The results showed that no Staphylococcus aureus and Salmonella were detected at 48 hours of inoculation fermentation. The food waste inoculated with the pre-fermentation is proved to have basically inactivated staphylococcus aureus and salmonella within two days of fermentation. Adopt to boil the mode and carry out sterilization treatment to kitchen garbage, be not conform to the policy direction of present energy-conserving carbon reduction, can't solve the inhomogeneous problem of semi-solid kitchen garbage heating. The mould can not be well controlled, and the defects of incomplete sterilization, difficult stirring and mixing, time consumption, high energy consumption and cost, large hardware investment and the like exist.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a kitchen waste preservative and a preservation method.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
the kitchen waste preservative for kitchen waste at least contains one of the following acidifiers: formic acid, acetic acid, lactic acid, citric acid, malic acid, tartaric acid; the mass percentage of the formic acid, the acetic acid, the lactic acid, the citric acid, the malic acid and the tartaric acid in the kitchen waste is as follows: 0-5% of formic acid, 0-5% of acetic acid, 0-5% of lactic acid, 0-5% of citric acid, 0-5% of malic acid and 0-5% of tartaric acid.
Preferably, the preservative is formic acid, and the mass percentage of the formic acid in the kitchen waste is 0.3%.
Preferably, the preservative is acetic acid, and the mass percentage of the acetic acid in the kitchen waste is 1.2%.
Preferably, the preservative is lactic acid, and the mass percentage content of the lactic acid in the kitchen waste is 2.5%.
Preferably, the preservative is citric acid, and the mass percentage of the citric acid in the kitchen waste is 0.6%.
Preferably, the preservative is malic acid, and the mass percentage content of the malic acid in the kitchen waste is 0.6%.
Preferably, the preservative is tartaric acid, and the tartaric acid accounts for 1.2% of the kitchen waste by mass.
Preferably, the preservative is a compound of formic acid, acetic acid, lactic acid, citric acid, malic acid and tartaric acid; the mass percentage of the formic acid, the acetic acid, the lactic acid, the citric acid, the malic acid and the tartaric acid in the kitchen waste is as follows: 0.1-0.3% of formic acid, 0.3-1.2% of acetic acid, 0.6-2.5% of lactic acid, 0.15-0.6% of citric acid, 0.15-0.6% of malic acid and 0.3-1.2% of tartaric acid.
More preferably, the contents of the formic acid, the acetic acid, the lactic acid, the citric acid, the malic acid and the tartaric acid in the kitchen waste by mass percent are as follows: formic acid 0.1%, acetic acid 0.3%, lactic acid 1.2%, citric acid 0.15%, malic acid 0.3%, tartaric acid 1.2%.
The kitchen waste fresh-keeping method comprises the following steps: (1) collecting fresh kitchen waste, and removing plastic bags, bones and other substances which are difficult to crush in the kitchen waste; (2) after the preservative is added into the kitchen waste, the kitchen waste is fully crushed and uniformly mixed in a crusher, the mixture is packaged into a sealing bag for sealing, and the sealing bag is stored at normal temperature for more than 7 days, wherein the normal temperature is 10-35 ℃. After 7 days of storage, the count of Escherichia coli was less than or equal to 10CFU/g, and no Salmonella and Staphylococcus aureus were detected. The total colony number, the Escherichia coli number, the salmonella, the staphylococcus aureus and the mould are effectively inhibited.
The kitchen waste fresh-keeping agent adopts the combination of the added monomer organic acid or the compound acidifier, and is used for keeping kitchen waste fresh. The original components and the resource value of the kitchen waste are reserved, harmful microorganisms are bred and controlled to the minimum degree, the freshness of the kitchen waste is improved, meanwhile, the processing flow is simplified (only simple crushing and mixing are needed), and the cost is reduced. Creates conditions for the resource utilization of the kitchen waste, makes contributions to the environment protection and conservation-oriented society, and has good economic and social values.
Detailed Description
1. Experimental methods
1.1 kitchen waste
The raw materials are from the professor restaurant in Shenzhen university, and the main materials are kitchen waste at noon, mainly comprising rice, vegetables, soup and the like. And during sampling, filtering water in the kitchen waste, and filling the kitchen waste into a plastic barrel. After the sample is taken back to a laboratory, the sample is primarily screened, and plastic bags, bones and other substances which are difficult to crush in the raw materials are removed. Then putting the rejected sample into a crusher to be crushed, and fully stirring the crushed sample.
1.2 Experimental reagents
Formic, acetic, lactic, citric, malic, and tartaric acids were purchased from Shanghai Allantin Biotechnology Ltd.
1.3 Experimental Equipment and materials
Plastic film sealing machine (Yifei SF-400), Zhejiang south Utility company; food processor (HR2166/00), Philips appliances, Inc.; analytical balance (Sartorius BS110S), Sartorius germany; microsampler, Thermo corporation, usa; acidimeters (HANNA pH type 211), HANNA corporation, italy; vortex oscillator (SI-Vortex-Genie type 2), Scientific Industries, USA; cryo-freezing high capacity centrifuge (Anke DL-4000B), Shanghai' an pavilion scientific instruments and plants; constant temperature and humidity box, Shanghai essence macro HWS-250, Shanghai essence macro experimental facilities Co.
Fermentation bags (50 cm. times.90 cm) were purchased from south China Qianmen Murray, Inc. The staphylococcus aureus test strip (BT206), the total bacterial colony test strip (BB202), the escherichia coli coliform test strip (BE203), the salmonella test strip (BS205) and the yeast test strip (BM207) are purchased from Guangzhou oasis Biotechnology, Inc.
1.4 the treatment method of the kitchen waste comprises the following steps:
collecting fresh kitchen waste, and performing primary treatment for removing plastic bags, bones and other substances which are difficult to crush in the kitchen waste. Weighing 1kg of the preliminarily treated kitchen waste, respectively adding 0.3% of formic acid, 1.2% of acetic acid, 2.5% of lactic acid, 0.6% of citric acid, 0.6% of malic acid or 1.2% of tartaric acid, or adding a compound organic acid (the optimal addition concentration ratio is 0.1% of formic acid, 0.3% of acetic acid, 1.2% of lactic acid, 0.15% of citric acid, 0.3% of malic acid and 1.2% of tartaric acid), fully crushing and uniformly mixing in a crusher, then filling into a sealing bag, sealing by using a sealing machine, and storing at normal temperature.
1.5 the method for detecting harmful microorganisms of the present invention is as follows:
the number of colonies of the microorganism was measured using the test piece. Taking 10.0g of kitchen waste sample, mixing with 90.0mL of sterilized normal saline, adjusting the pH value of the solution to 6.6-7.2, and obtaining the dilution with the dilution degree of 10-1And preparing a dilution of 10 by gradient dilution of the sample solution of (1)-2、10-3、10-4And 10-5The sample solution of (1). Accurately transferring 1.000mL of each diluted sample solution, uniformly dripping the sample solution into a test piece, standing for 1min, and culturing in an incubator. And selecting a test piece with the colony number of 15-150 to measure the colony number, setting 2-3 repetitions for each dilution gradient, and taking the average value of the repetitions.
1.6 evaluation of inhibitory Effect of monomeric organic acid on harmful microorganisms in kitchen waste
1.6.1 evaluation of inhibitory Effect of formic acid on harmful microorganisms in kitchen waste
Weighing 1kg of preliminarily treated kitchen waste, adding 0.15 percent, 0.3 percent, 0.6 percent, 1.2 percent, 2.5 percent and 5 percent (mass ratio) of formic acid, fully crushing and uniformly mixing in a crusher, filling into a sealing bag, and sealing by using a sealing machine. After 7 days of storage, the determination results of the microbial quantity are shown in table 1, and the results show that the total number of bacterial colonies is not detected after the formic acid addition concentration is more than or equal to 1.2%, staphylococcus aureus is not detected after the formic acid addition concentration is more than or equal to 0.3%, salmonella is not detected after the formic acid addition concentration is more than or equal to 0.15%, escherichia coli is not detected after the formic acid addition concentration is more than or equal to 0.6%, and mold is remarkably inhibited from growing when the formic acid addition concentration is more than or equal to 1.2%.
Therefore, the content of formic acid in the method is 0 to 5 percent, and more preferably 0.3 percent.
TABLE 1 change in the amount of microorganisms in the storage of kitchen waste with formic acid addition
1.6.2 evaluation of inhibitory Effect of acetic acid on harmful microorganisms in kitchen waste
Weighing 1kg of preliminarily treated kitchen waste, adding 0.15%, 0.3%, 0.6%, 1.2%, 2.5% and 5% (mass ratio) of acetic acid, respectively and fully crushing and uniformly mixing in a crusher, then filling into a sealing bag, and sealing by using a sealing machine. After 7 days of storage, the measurement results of the microbial count are shown in the following table 2, and the results show that the total number of bacterial colonies is not detected after the acetic acid addition concentration is more than or equal to 2.5%, staphylococcus aureus is not detected after the acetic acid addition concentration is more than or equal to 0.6%, salmonella is not detected after the acetic acid addition concentration is more than or equal to 0.3%, escherichia coli is not detected after the acetic acid addition concentration is more than or equal to 0.6%, and the growth inhibition occurs when the acetic acid addition concentration is more than or equal to 2.5 due to mould fungi.
Therefore, the content of acetic acid in the method is 0-5%, and more preferably 1.2%.
TABLE 2 change in microbial count during storage with acetic acid addition to kitchen waste
1.6.3 evaluation of inhibitory Effect of lactic acid on harmful microorganisms in kitchen waste
Weighing 1kg of preliminarily treated kitchen waste, adding 0.15%, 0.3%, 0.6%, 1.2%, 2.5% and 5% (mass ratio) of lactic acid, respectively and fully crushing and uniformly mixing in a crusher, then filling into a sealing bag, and sealing by using a sealing machine. After 7 days of storage, the measurement results of the microbial count are shown in the following table 3, and the results show that the total number of bacterial colonies has no correlation with the addition concentration of lactic acid, staphylococcus aureus is not detected after the addition concentration of lactic acid is more than or equal to 1.2%, salmonella is not detected after the addition concentration of lactic acid is more than or equal to 1.2%, escherichia coli is not detected after the addition concentration of lactic acid is more than or equal to 2.5%, and the growth inhibition occurs when the addition concentration of lactic acid is more than or equal to 2.5% due to mold.
Therefore, the content of lactic acid in the method is 0-5%, and more preferably 2.5%.
TABLE 3 change in the amount of microorganisms in storage by adding lactic acid to the kitchen waste
1.6.4 evaluation of inhibitory effect of citric acid on harmful microorganisms in kitchen waste
Weighing 1kg of preliminarily treated kitchen waste, adding 0.15%, 0.3%, 0.6%, 1.2%, 2.5% and 5% (mass ratio) of citric acid, respectively and fully crushing and uniformly mixing in a crusher, then filling into a sealing bag, and sealing by using a sealing machine. After 7 days of storage, the measurement results of the microbial count are shown in the following table 4, and the results show that the total number of bacterial colonies is not detected after the citric acid addition concentration is more than or equal to 0.6%, staphylococcus aureus is not detected after the citric acid addition concentration is more than or equal to 0.3%, salmonella is not detected after the citric acid addition concentration is more than or equal to 0.3%, escherichia coli is not detected after the citric acid addition concentration is more than or equal to 0.6%, and mold has obvious growth inhibition on the citric acid addition concentration of more than or equal to 5%.
Therefore, the citric acid content in the method is 0-5%, and more preferably 0.6%.
TABLE 4 change in microbial count during storage by adding citric acid to kitchen waste
1.6.5 evaluation of inhibition effect of malic acid on harmful microorganisms in kitchen waste
Weighing 1kg of preliminarily treated kitchen waste, adding 0.15%, 0.3%, 0.6%, 1.2%, 2.5% and 5% (mass ratio) of malic acid, respectively fully crushing and uniformly mixing in a crusher, then filling into a sealing bag, and sealing by using a sealing machine. After 7 days of storage, the measurement results of the microbial count are shown in the following table 5, and the results show that the total number of bacterial colonies is not detected after the malic acid addition concentration is more than or equal to 0.6%, staphylococcus aureus is not detected after the malic acid addition concentration is more than or equal to 0.3%, salmonella is not detected after the malic acid addition concentration is more than or equal to 0.3%, escherichia coli is not detected after the malic acid addition concentration is more than or equal to 1.2%, and mold inhibits growth when the malic acid addition concentration is more than or equal to 2.5%.
Therefore, the malic acid content in the method is 0-5%, and more preferably 0.6%.
TABLE 5 change in microbial count during storage of malic acid added to kitchen waste
1.6.6 evaluation of inhibitory Effect of tartaric acid on harmful microorganisms in kitchen waste
Weighing 1kg of preliminarily treated kitchen waste, adding 0.15%, 0.3%, 0.6%, 1.2%, 2.5% and 5% (mass ratio) of tartaric acid, fully crushing and uniformly mixing in a crusher, filling into a sealing bag, and sealing by using a sealing machine. After 7 days of storage, the measurement results of the microbial count are shown in the following table 6, and the results show that the total number of bacterial colonies is not detected after the tartaric acid addition concentration is more than or equal to 1.2%, staphylococcus aureus is not detected after the tartaric acid addition concentration is more than or equal to 0.6%, salmonella is not detected after the tartaric acid addition concentration is more than or equal to 0.6%, escherichia coli is not detected after the tartaric acid addition concentration is more than or equal to 1.2%, and mold obviously inhibits growth when the tartaric acid addition concentration is more than or equal to 2.5%.
Therefore, the tartaric acid content in the method is 0-5%, and more preferably 1.2%.
TABLE 6 change in microbial count during storage by adding tartaric acid to kitchen waste
1.7 evaluation of inhibitory Effect of Mixed organic acids on harmful microorganisms in kitchen waste
And evaluating the inhibition effect of the composite organic acid on harmful microorganisms in the kitchen waste by utilizing an orthogonal test according to the effective inhibition concentration of the monomer organic acid. Formic acid, acetic acid, lactic acid, citric acid, malic acid and tartaric acid as 6 factors, each set at 3 levels, were subjected to orthogonal experimental design, L18 (3)6) The level of design of the orthogonal test is shown in Table 7, L18 (3)6) The orthogonal test design table and the results are shown in table 8.
TABLE 7L 18 (3)6) Orthogonal test design level gauge
TABLE 8L 18 (3)6) Orthogonal test design and results table
By analyzing the orthogonal test result, the magnitude of the factor of action on the total numerical value of the bacterial colony is A as shown by the extremely poor R value>E>F>D>C>B, i.e. formic acid>Tartaric acid>Malic acid>Citric acid>Acetic acid>Lactic acid. The best result of the organic acid product can be seen as A from the mean value k value2B1C2D2E3F1. Meanwhile, the influence of formic acid on the total number of colonies is the largest from the R value, which shows that the formic acid concentration has good inhibition effect on the growth of the total number of colonies within a certain range. The optimal organic acid addition concentration ratio obtained by integrating the orthogonal results and the previous experimental data is as follows: formic acid 0.1%, acetic acid 0.3%, lactic acid 1.2%, citric acid 0.15%, malic acid 0.3% and tartaric acid 1.2%.
Claims (10)
1. The kitchen waste preservative is characterized in that the preservative for kitchen waste at least contains one of the following acidifiers: formic acid, acetic acid, lactic acid, citric acid, malic acid, tartaric acid; the mass percentage of the formic acid, the acetic acid, the lactic acid, the citric acid, the malic acid and the tartaric acid in the kitchen waste is as follows: 0-5% of formic acid, 0-5% of acetic acid, 0-5% of lactic acid, 0-5% of citric acid, 0-5% of malic acid and 0-5% of tartaric acid.
2. The kitchen waste preservative according to claim 1, characterized in that the preservative is formic acid, and the mass percentage of the formic acid in the kitchen waste is 0.3%.
3. The kitchen waste preservative according to claim 1, characterized in that the preservative is acetic acid, and the mass percentage of the acetic acid in the kitchen waste is 1.2%.
4. The kitchen waste preservative according to claim 1, characterized in that the preservative is lactic acid, and the mass percentage of the lactic acid in the kitchen waste is 2.5%.
5. The kitchen waste preservative according to claim 1, characterized in that the preservative is citric acid, and the mass percentage of the citric acid in the kitchen waste is 0.6%.
6. The kitchen waste preservative according to claim 1, characterized in that the preservative is malic acid, and the mass percentage of the malic acid in the kitchen waste is 0.6%.
7. The kitchen waste preservative according to claim 1, characterized in that the preservative is tartaric acid, and the tartaric acid accounts for 1.2% of the kitchen waste by mass.
8. The kitchen waste preservative according to claim 1, characterized in that the preservative is a compound of formic acid, acetic acid, lactic acid, citric acid, malic acid, tartaric acid; the mass percentage of the formic acid, the acetic acid, the lactic acid, the citric acid, the malic acid and the tartaric acid in the kitchen waste is as follows: 0.1-0.3% of formic acid, 0.3-1.2% of acetic acid, 0.6-2.5% of lactic acid, 0.15-0.6% of citric acid, 0.15-0.6% of malic acid and 0.3-1.2% of tartaric acid.
9. The kitchen waste preservative according to claim 8, wherein the contents of formic acid, acetic acid, lactic acid, citric acid, malic acid and tartaric acid in the kitchen waste by mass percent are as follows: formic acid 0.1%, acetic acid 0.3%, lactic acid 1.2%, citric acid 0.15%, malic acid 0.3%, tartaric acid 1.2%.
10. A kitchen waste fresh-keeping method is characterized by comprising the following steps: (1) collecting fresh kitchen waste, and removing plastic bags, bones and other substances which are difficult to crush in the kitchen waste; (2) adding the preservative of any one of claims 1 to 9 into the kitchen waste, fully crushing and uniformly mixing in a crusher, then putting into a sealing bag for sealing, and storing at normal temperature for more than 7 days.
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