CN113845983A

CN113845983A - Soap prepared from wine lees and preparation method thereof

Info

Publication number: CN113845983A
Application number: CN202111161157.9A
Authority: CN
Inventors: 张存智
Original assignee: Ningxia Polytechnic (ningxia Radio And Television University)
Current assignee: Ningxia Polytechnic (ningxia Radio And Television University)
Priority date: 2021-09-30
Filing date: 2021-09-30
Publication date: 2021-12-28

Abstract

The invention discloses a perfumed soap prepared from wine lees and a preparation method thereof, belonging to the technical field of daily chemical articles and being prepared from the following raw materials in parts by weight: 75-95 parts of soap base, 7-13 parts of wine lees clarified liquid, 2.2-4.6 parts of component A, 0.5-1.5 parts of component B, 0.3-0.9 part of component C and 1-2 parts of essence; wherein, the component A is a mixture of stearic acid and glyceryl monostearate in any proportion; the component B is a mixture of sodium cocoyl glycinate and a foaming agent in any proportion; the component C is a mixture of glycerol and glycerin in any proportion. The soap prepared by using the grape wine lees has good glossiness, easy demoulding, moderate hardness, higher foam height and strong dirt-removing capacity, can solve the problems of resource waste and environmental pollution of the grape wine lees, can further extend chains of grapes and grape wine industries, effectively adjusts and optimizes industrial structures, drives employment and promotes the development of agricultural economic industries.

Description

Soap prepared from wine lees and preparation method thereof

Technical Field

The invention belongs to the technical field of daily chemical articles, and particularly relates to perfumed soap prepared from wine lees and a preparation method thereof.

Background

During the processing of wine, a pureed wine byproduct is produced, which is enriched in various bioactive components, at about 5% of the total wine processing. The lees contain rich yeast autolysate and other beneficial components, such as polyphenol, pectin, aromatic substances, cellulose, enzymes and the like, and polyphenol substances such as anthocyanin, tannin and the like in the lees are super antioxidants, and the antioxidant function of the lees is 25 times of that of vitamin C and 50 times of that of vitamin E; the yeast autolyzed substance in the lees contains protein, amino acid, vitamin and trace elements, can effectively nourish the skin, and is a raw material of high-grade cosmetics. However, the wine lees are not fully utilized in China. In actual production, most wine enterprises dump the wine as garbage, which not only causes serious resource waste, but also causes great environmental protection pressure, and the problem becomes a common problem in the wine processing industry.

With the continuous development of grape and wine industries, how to realize the reutilization of wine lees and solve the problem of wine lees treatment pollution. With the continuous improvement of scientific technology and living standard of people, people are not meeting the most basic cleaning function of the soap as a necessary washing article in life, but gradually begin to explore and research the multifunctionality of the soap. The problem that the technical personnel in the field need to solve is to develop the perfumed soap with the effects of skin care, beauty treatment, dirt removal and the like by taking the wine lees as the functional components.

Disclosure of Invention

In view of the above, the invention provides a perfumed soap prepared from wine lees and having skin care, beauty treatment, dirt removal and other effects, and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

a perfumed soap prepared from wine lees is prepared from the following raw materials in parts by weight: 75-95 parts of soap base, 7-13 parts of wine lees clarified liquid, 2.2-4.6 parts of component A, 0.5-1.5 parts of component B, 0.3-0.9 part of component C and 1-2 parts of essence;

wherein the content of the first and second substances,

the component A is a mixture of stearic acid and glyceryl monostearate in any proportion;

the component B is a mixture of sodium cocoyl glycinate and a foaming agent in any proportion;

the component C is a mixture of glycerol and glycerin in any proportion.

The invention has the beneficial effects that: the soap prepared by using the grape wine lees has the advantages of easy demoulding, moderate hardness, fine and rich foam, weak acidity, no tightness after washing, good moistening degree and outstanding dirt-removing capacity, can solve the problems of grape wine lees resource waste and environmental pollution, can further extend grape and grape wine industry chains, effectively adjust and optimize industrial structures, drive employment and promote the development of Ningxia agricultural economic industry.

Preferably, the soap prepared from the wine lees is prepared from the following raw materials in parts by weight: 100 parts of lees perfumed soap, 86 parts of soap base, 9 parts of lees clarified liquid, 3 parts of stearic acid, 0.4 part of glyceryl monostearate, 1 part of sodium cocoyl glycinate, 0.6 part of glycerol and 1.5 parts of essence.

The invention also provides a method for preparing the perfumed soap by using the wine lees, which comprises the following steps:

(1) weighing the raw materials according to the soap prepared from the wine lees of

claim

1 or 2;

(2) filtering the wine lees clarified liquid by a filter membrane, distilling and concentrating until the alcohol is completely volatilized to below 5% (v/v) for later use;

(3) and (3) mixing essence, soap base, stearic acid, glyceryl monostearate, sodium cocoyl glycinate and glycerol to obtain a mixture, slowly adding the wine lees clarified liquid treated in the step (2) into the mixture, heating in a water bath, stirring simultaneously to uniformly mix the wine lees clarified liquid and the mixture, adjusting the pH value to 6.0-7.5, finally pouring the heated and mixed liquid into a mould, and cooling to obtain the perfumed soap.

The invention has the beneficial effects that: the method for preparing the soap by using the wine lees is simple, convenient to operate and suitable for large-scale production and application.

Further, the preparation method of the wine lees clarified liquid comprises the following steps: and (3) after the fermentation of the dry wine is finished, placing the wine lees which are poured into the tank for the first time in a container, sealing and storing for 30-50 days, taking supernatant, filtering by a filter membrane, distilling, and obtaining wine lees clarified liquid.

Specifically, the dry wine is dry red wine and/or dry white wine.

Preferably, the temperature for hermetically preserving is 5-30 ℃.

Preferably, the distillation temperature is 50-90 ℃, and the alcoholic strength after distillation is less than 5% (V/V).

The beneficial effects of the further technical scheme are that: the invention distills to remove alcohol and concentrates the wine lees clear liquid, and the wine lees in the period contain a large amount of yeast autolysate. The pH value of the lees clarified liquid is 3.2-3.6, the pH value of the perfumed soap can be reduced, the lees contain rich yeast autolysate and other various beneficial components such as polyphenol, pectin, aromatic substances, cellulose, enzymes and the like, the polyphenols such as anthocyanin, tannin and the like in the lees are super-strong antioxidants, the antioxidant function of the lees is 25 times of that of vitamin C, and the antioxidant function of the lees is 50 times of that of vitamin E; the yeast autolyzed substance in the lees contains protein, amino acid, vitamin and trace elements, can effectively nourish the skin, and is a raw material of high-grade cosmetics.

Preferably, the pore size of the filter membrane in the steps (2) to (3) is 1-5 microns; the temperature of the water bath heating is 90-100 ℃.

The beneficial effects of the further technical scheme are that: the filter membrane can filter and remove large solid substances in the lees to obtain lees clear liquid, so that the next operation is facilitated; meanwhile, the temperature of the water bath can ensure that the soap base and other ingredients are completely dissolved, thereby being convenient for full mixing.

Further, in the step (3), the temperature of the water bath heating is 90-100 ℃.

Further, in the step (3), the stirring speed is 10-100 revolutions per minute, and the stirring time is 5-10 minutes.

The beneficial effects of the further technical scheme are that: is favorable for uniformly stirring the materials.

Further, in the step (3), the cooling temperature is room temperature, and can be kept at a low temperature, so that the rapid forming is facilitated.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.

Fig. 1 is a schematic view of soaps prepared in examples 1 to 5 of the present invention;

fig. 2 is a highly schematic view of soap foams prepared in examples 1 to 5 of the present invention;

FIG. 3 is a reference graph showing detergency of various soaps prepared in examples 1 to 5 of the present invention;

wherein, in fig. 1-3, No. 1 is the soap obtained in comparative example 1, No. 2 is the soap obtained in example 1, No. 3 is the soap obtained in example 2, No. 4 is the soap obtained in example 3, and No. 4 is the soap obtained in example 4;

in fig. 3, a part a shows the stain condition before the soap is used for removing the stain, and a part b shows the stain condition after the soap is used for removing the stain.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.

The grape wine mud is a substance which is deposited by pouring a barrel for the first time after grape fermentation, and is provided by Ningxia Huahao grape wine Co.

The soap base is provided by Laoshan mountain area in Qingdao city, orange mountain area, orange.

Example 1

The method for preparing the perfumed soap by using the wine lees comprises the following steps:

(1) preparing a wine lees clarified liquid: sealing and standing dry red and dry white wine after alcoholic fermentation or malic acid lactic acid fermentation, accumulating a thick layer of wine mud at the bottom of the wine tank when pouring wine for the first time, wherein the wine mud accounts for about 8% of the volume of the wine tank, collecting the wine mud in a sealed container, standing for 40d, storing at an average temperature of 13 ℃, taking supernatant, filtering through a 1-5 micron membrane, taking supernatant, and reducing the alcoholic strength to 3% (V/V) at 50 ℃ by adopting a distillation technology for standby.

(2) Weighing 80 g of soap base, 8 g of wine lees clarified liquid, 3 g of stearic acid, 0.3 g of glycerin monostearate, 0.7 g of sodium cocoyl glycinate, 0.4 g of glycerol and 2 g of essence;

(3) and (3) mixing essence, soap base, stearic acid, glyceryl monostearate, sodium cocoyl glycinate and glycerol to obtain a mixture, adding the wine lees clarified liquid treated in the step (3) into the mixture, heating in a water bath at 98 ℃, stirring at the stirring speed of 10 revolutions per minute for 10 minutes to uniformly mix the wine lees clarified liquid and the mixture, adjusting the pH value to 6.0, pouring the heated and mixed liquid into a mold, and cooling to room temperature to obtain the perfumed soap.

Example 2

(1) preparing a wine lees clarified liquid: sealing and standing dry red and dry white wine after alcoholic fermentation or malic acid lactic acid fermentation, accumulating a thick layer of wine mud at the bottom of a wine tank when pouring wine for the first time, wherein the wine mud accounts for about 5% of the volume of the wine tank, collecting the wine mud in a sealed container, storing the wine in the full tank at an average temperature of 18 ℃, standing for 35d, taking supernatant, filtering through a 1-5 micron membrane, taking clear liquid, and reducing the alcoholic strength to 2% (V/V) at 60 ℃ by adopting a distillation technology for standby.

(2) Weighing 75 g of soap base, 7 g of wine lees clear liquor, 2 g of stearic acid, 0.2 g of glyceryl monostearate, 0.5 g of sodium cocoyl glycinate, 0.3 g of glycerol and 1g of essence;

(3) and (3) mixing essence, soap base, stearic acid, glyceryl monostearate, sodium cocoyl glycinate and glycerol to obtain a mixture, slowly adding the wine lees clarified liquid treated in the step (3) into the mixture, heating in a water bath at 90-100 ℃, stirring at the same time, wherein the stirring speed is 80 revolutions per minute, the stirring time is 6 minutes, uniformly mixing the wine lees clarified liquid and the mixture, adjusting the pH value to 6.5, finally pouring the heated and mixed liquid into a mold, and cooling to room temperature to obtain the perfumed soap.

Example 3

(1) preparing a wine lees clarified liquid: sealing and standing dry red and dry white wine after alcoholic fermentation or malic acid lactic acid fermentation, accumulating a thick layer of lees at the bottom of the wine tank when pouring wine for the first time, wherein the lees accounts for about 7.5% of the volume of the wine tank, collecting the lees in a sealed container, storing in the full tank, storing at an average temperature of 30 ℃, standing for 30 days, taking supernatant, filtering through a 1-5 micron membrane, taking supernatant, and reducing the alcoholic strength to 1% (V/V) at 75 ℃ by adopting a distillation technology for later use.

(2) Weighing 86 g of soap base, 9 g of wine lees clarified liquid, 3 g of stearic acid, 0.4 g of glycerin monostearate, 1g of sodium cocoyl glycinate, 0.6 g of glycerol and 1.5 g of essence;

(3) and (3) mixing essence, soap base, stearic acid, glyceryl monostearate, sodium cocoyl glycinate and glycerol to obtain a mixture, adding the wine lees clarified liquid treated in the step (3) into the mixture, heating in a water bath at 100 ℃, stirring at the stirring speed of 50 revolutions per minute for 7.5 minutes to uniformly mix the wine lees clarified liquid and the mixture, adjusting the pH value to 6.8, pouring the heated and mixed liquid into a mold, and cooling to room temperature to obtain the perfumed soap.

Example 4

(1) preparing a wine lees clarified liquid: sealing and standing dry red and dry white wine after alcoholic fermentation or malic acid lactic acid fermentation, when pouring wine for the first time, accumulating a thick layer of wine mud at the bottom of the wine tank, wherein the volume of the wine tank is about 6%, collecting the wine mud in a sealed container, storing in a full tank, storing at an average temperature of 5 ℃, standing for 50d, collecting supernatant, filtering through a 1-5 micron membrane, collecting the supernatant, and reducing the alcoholic strength to 1% (V/V) at 90 ℃ by adopting a distillation technology for later use.

(2) Weighing 90 g of soap base, 12 g of wine lees clarified liquid, 3 g of stearic acid, 0.5 g of glycerin monostearate, 1.4 g of sodium cocoyl glycinate, 0.8 g of glycerol and 1.2 g of essence;

(3) and (3) mixing essence, soap base, stearic acid, glyceryl monostearate, sodium cocoyl glycinate and glycerol to obtain a mixture, slowly adding the wine lees clarified liquid treated in the step (3) into the mixture, heating in a water bath at 97 ℃, stirring at the stirring speed of 30 revolutions per minute for 8 minutes to uniformly mix the wine lees clarified liquid and the mixture, adjusting the pH value to 7.5, pouring the heated and mixed liquid into a mold, and cooling to room temperature to obtain the perfumed soap.

Effect test

Comparative example 1

The method for preparing the soap comprises the following steps:

(1) weighing 86 g of soap base, 3 g of stearic acid, 0.4 g of glycerin monostearate, 1g of sodium cocoyl glycinate and 0.6 g of glycerol;

(2) mixing soap base, stearic acid, glyceryl monostearate, sodium cocoyl glycinate and glycerol, stirring to obtain a mixture, uniformly mixing the mixture, adjusting the pH value to 7.0, finally pouring the heated and mixed liquid into a mould, and cooling to room temperature to obtain the soap.

After the soap was released from the mold, the molding effect, the foaming property, and the detergency of the soaps prepared in examples 1 to 4 and comparative example 1 were tested.

Foaming performance test method: and (3) respectively taking 1g of the sample, putting the sample into a beaker, adding 100ml of distilled water, and measuring the foam height after the reagent material is completely dissolved and fully stirred by a stirrer. Specific foam heights refer to table 1 and fig. 2.

Stain removal capability test method: after the sample was stained with water, the stain on the skin was repeatedly wiped for 10 seconds, and then the stain-removing ability was observed by rinsing with water. The degree of stain fading is observed according to the comparison of the front and back using the soap, the soap is graded from high to low, the stain removal capacity is strong and strong, the stain removal capacity is general and weak +. Specific decontamination conditions refer to table 1 and fig. 3.

Table 1 results of performance test of soap prepared in examples 1 to 5 and comparative example 1

In order to detect the using effect of the soap prepared from the wine lees, two common soaps on the market are purchased at the same time. The three types of toilet soaps are subjected to sensory evaluation by an evaluation group consisting of 10 people, the health conditions of 10 people accord with the sensory evaluation conditions of cosmetics according to the national standard, each index is in percentage, and the average value is taken as the final comprehensive result.

TABLE 2 evaluation group results Table

Oil content and white degree test: selecting 30 women aged more than 18 years and meeting national standard for cosmetic sensory evaluation conditions, circling the skin with the same current situation and the same area at the same parts of the left arm and the right arm, dividing the skin into five points of upper, lower, left and right, detecting by using an IMATM SKIN DECTOR skin analyzer, respectively testing the moisture, the white degree, the oil and the elasticity of the skin, measuring for 3 times, and taking an average value; then, commercially available white soap and wine lees soap are respectively smeared on the circled skin, the skin is cleaned by clean water after staying for 3 minutes, after 10 minutes, the skin is divided into five points of upper, lower, left and right, and is detected by an IMATM SKIN DETCTOR skin analyzer, the moisture, the white degree, the oil and the elasticity of the skin are respectively tested for three times, and the average value is obtained. Continuously measuring for 3 times at the same time every day, and averaging; and continuously taking 10 days, and averaging the data of 10 days to obtain the detection value of the skin. The analytical results are shown in Table 3.

TABLE 3 oil content and white degree contrast analysis table

As can be seen from table 3, the moisture of the skin after using the soap is reduced, the lees soap is reduced by 4.5%, the commercially available white soap is reduced by 9.4%, and the moisture reduction value of the commercially available soap is 2.1 times that of the lees soap; the whiteness of skin is increased after the soap is used, the whiteness of wine mud soap is increased by 3.5 percent, the whiteness of the commercially available soap is increased by 0.9 percent, and the whiteness increase value of the wine mud soap is 3.9 times that of the commercially available soap; after the commercially available soap is used, the skin oil content is reduced by 1.7 percent, and after the lees soap is used, the skin oil content is increased by 1.8 percent; after the soap is used, the skin elasticity is reduced, the lees soap is reduced by 2%, the commercially available soap is reduced by 5.9%, and the reduction value of the commercially available soap is 2.95 times that of the lees soap.

The description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The soap prepared from the wine lees is characterized by being prepared from the following raw materials in parts by weight: 75-95 parts of soap base, 7-13 parts of wine lees clarified liquid, 2.2-4.6 parts of component A, 0.5-1.5 parts of component B, 0.3-0.9 part of component C and 1-2 parts of essence;

wherein the content of the first and second substances,

the component C is a mixture of glycerol and glycerin in any proportion.

2. The soap prepared from the wine lees as claimed in claim 1, is characterized by being prepared from the following raw materials in parts by weight: 86 parts of soap base, 9 parts of wine lees clarified liquid, 3 parts of stearic acid, 0.4 part of glycerin monostearate, 1 part of sodium cocoyl glycinate, 0.6 part of glycerol and 1.5 parts of essence.

3. A method for preparing soap by using wine lees is characterized by comprising the following steps:

(1) weighing the raw materials according to the soap prepared from the wine lees of claim 1 or 2;

4. The method for preparing toilet soap using wine lees as claimed in claim 3, wherein the preparation method of the wine lees clarified liquid in the step (2) comprises the steps of: and (3) after the fermentation of the dry wine is finished, placing the wine lees which are poured into the tank for the first time in a container, filling the tank, sealing and storing for 30-50 days, taking supernatant, filtering the supernatant by using a filter membrane, and distilling to obtain the wine lees clarified liquid.

5. The method for preparing soap using wine lees as claimed in claim 4, wherein the temperature for the closed preservation is 5-30 ℃.

6. The method for preparing toilet soap by using the wine lees as claimed in claim 4, wherein the distillation temperature is 50-90 ℃, and the alcohol content of the wine lees clarified liquid is less than 5% (V/V).

7. The method for preparing toilet soap using the wine lees as claimed in any one of claims 3 to 6, wherein the pore size of the filter membrane in the step (2) is 1 to 5 μm.

8. The method for preparing toilet soap using wine lees as claimed in claim 3, wherein the temperature of the water bath heating in the step (3) is 90-100 ℃.

9. The method for preparing toilet soap by using the wine lees as claimed in claim 3, wherein the stirring speed is 10-100 rpm and the stirring time is 5-12min in the step (3).

10. The method for preparing toilet soap using the wine lees as claimed in claim 3, wherein the cooling temperature in the step (3) is room temperature.