CN115477981A - Liquid green fruit and vegetable washing product and preparation method thereof - Google Patents
Liquid green fruit and vegetable washing product and preparation method thereof Download PDFInfo
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- CN115477981A CN115477981A CN202211164881.1A CN202211164881A CN115477981A CN 115477981 A CN115477981 A CN 115477981A CN 202211164881 A CN202211164881 A CN 202211164881A CN 115477981 A CN115477981 A CN 115477981A
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- vegetable washing
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/40—Products in which the composition is not well defined
- C11D7/44—Vegetable products
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/20—Organic compounds containing oxygen
- C11D3/22—Carbohydrates or derivatives thereof
- C11D3/222—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/48—Medical, disinfecting agents, disinfecting, antibacterial, germicidal or antimicrobial compositions
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- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Emergency Medicine (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Detergent Compositions (AREA)
Abstract
The invention discloses a liquid green fruit and vegetable washing product and a preparation method thereof, wherein the liquid green fruit and vegetable washing product comprises the following raw materials: the preparation method of the liquid green fruit and vegetable washing product comprises the following steps: leaching tea bran and tea-oil camellia branches and leaves, taking extract liquid, selectively adding special essence and spice essential oil and a food-grade stabilizer, uniformly mixing, heating, stirring and standing to obtain the product. The product of the invention is detected to have the sterilization effect of 99.9 percent and the pesticide residue elimination of more than 90 percent, and the green fruit and vegetable washing product developed by the product is natural and effective, thereby not only cleaning but also ensuring the killing of lower organisms, pathogenic bacteria and the like, and simultaneously not introducing secondary pollution compared with petrochemical products or others.
Description
Technical Field
The invention relates to the field of fruit and vegetable washing, in particular to a liquid green fruit and vegetable washing product and a preparation method thereof.
Background
At present, fruit and vegetable washing products mainly focus on eliminating pesticide residues. Pesticides are commonly used during the cultivation of fruits and vegetables and during storage after harvesting, mainly for the purpose of preventing damage to crops by pests and improving the quality of crops. But can cause harm to humans and even environmental pollution either indirectly (e.g., through food, drinking water, homes, etc.) or directly (e.g., by entry, through air intake, contact with the skin) if the pesticide is not properly applied, used excessively, or not cleaned after use. Before the appearance of fruit and vegetable cleaning agents, people generally think that food materials such as fruits and vegetables can be cleaned by washing with water, but most of pesticides are insoluble in water. Some components containing phosphorus acyl or thiophosphoryl group and other organophosphorus pesticides can be hydrolyzed under alkaline conditions, so that the alkaline solution can be used for soaking fruits and vegetables in a common household to achieve the purpose of cleaning pesticide residues. However, some pesticides produce chemical effects when exposed to alkali, which leads to increased toxicity. At present, the related research of preparing the fruit and vegetable cleaning agent by utilizing the surfactant is very common. The research shows that the natural glucose derivative-alkyl glycoside (APG) is used as a surfactant in the formula of the fruit and vegetable cleaning agent, absolute ethyl alcohol is used as a solvent, sodium citrate is used as a builder and a complexing agent for removing heavy metals, and a bactericide is added to research and develop the fruit and vegetable cleaning agent which has the characteristics of no toxicity, mild and stable skin, good cleaning and bacteriostasis effects and the like.
In China, with the improvement of living standard and the change of life style of people and the influence of western uncooked food, the situation of uncooked food and semi-uncooked food is more common, so that the food source parasitic infection and morbidity caused by the uncooked food are relatively increased, and the food safety problem is increased year by year. Researchers have conducted a lot of researches on pathogenic bacteria or parasites of fruits and vegetables, which indicates that the fruits and vegetables may be polluted if contacting with the pathogenic bacteria or parasites in the production, transportation, sale and other links.
Through researching the composition, activity, extraction technology and the like of main components of tea bran which is a forestry processing residue, and the branches and leaves of camellia oleifera which is a waste of camellia oleifera pruning, scientific compatibility of the forestry processing residue, an extract and natural essence and spice is realized, and meanwhile, a food-grade stabilizer is added, so that green fruit and vegetable washing products are developed, a production line is built to realize industrial production, waste is turned into wealth, the maximization of resources is realized, the added value is increased, the products have excellent surface activity, killing and bacteriostasis effects, oxidation resistance, peculiar smell elimination and other biological activities, and natural greenness, and the demand of people on high-quality life is met.
At present, no published literature report exists for developing green fruit and vegetable washing products and researching and developing production technology thereof by using tea bran, tea-oil tree branches and leaves or tea polyphenol, special natural essence and spice and food-grade stabilizer.
The above background disclosure is only for the purpose of assisting understanding of the inventive concept and technical solutions of the present invention, and does not necessarily belong to the prior art of the present patent application, and should not be used for evaluating the novelty and inventive step of the present application in the case that there is no clear evidence that the above content is disclosed at the filing date of the present patent application.
Disclosure of Invention
The invention aims to provide a liquid green fruit and vegetable washing product and a preparation method thereof, and aims to solve the technical problems that most of green fruits and vegetables in the prior art have pathogenic bacteria and parasites, and fruit and vegetable detergents mainly concentrate on eliminating pesticide residues, have poor cleaning effect and do not have sterilization effect, so that people can be infected and injured.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
a liquid green fruit and vegetable washing product is characterized by comprising the following raw materials in percentage by weight: 50-80% of tea bran extract of forestry residues, 10-30% of camellia oleifera branch and leaf extract, 0.5-5% of special essence and spice essential oil and 0.5-2% of food-grade stabilizer.
Preferably, the tea bran extract is an extract obtained by extracting tea bran with water or 80% ethanol.
Preferably, the camellia oleifera branch and leaf extract liquid is an extract obtained by extracting camellia oleifera branch and leaf with water or 80% ethanol.
Preferably, the characteristic essence perfume comprises one or more of essential oil extracted by compounding, or extract obtained by extracting and concentrating spice-grade petroleum ether and edible-grade ethanol, or a combination thereof, of anise, cinnamon, litsea cubeba, camphor, cajeput, baeckea frutescens, eucalyptus citriodora, ginger, jasmine, magnolia and sweet osmanthus.
Preferably, the food grade stabilizer comprises one or more of sodium alginate, pectin, agar, and gelatin.
A method of making a liquid green fruit and vegetable wash product according to claims 1-5, comprising the steps of:
s1, adding a solvent into tea bran for extraction, wherein the solvent comprises 80% ethanol or water, filtering after extraction, and filtering and concentrating an ethanol extracting solution to recover ethanol;
s2, adding a solvent into the branches and leaves of the camellia oleifera for extraction, wherein the solvent comprises 80% ethanol or water, filtering after extraction, and filtering and concentrating an ethanol extracting solution to recover ethanol;
s3, selectively adding 0.5-5% of special essence and spice and 0.5-2% of food-grade stabilizer according to 50-80% of the tea bran extract liquid and 10-30% of the camellia oleifera branch and leaf extract liquid, and uniformly mixing;
and S4, heating, stirring and standing to obtain the product.
Preferably, the solid-to-liquid ratio of the tea bran extracted by adding the solvent into the tea bran in the step S1 is 1:5.
preferably, the solid-to-liquid ratio of the camellia oleifera branches and leaves extracted by adding the solvent in the step S2 is 1:5.
Preferably, the temperature of step S4 is raised to 80-90 ℃.
Preferably, the stirring time in step S4 is 20-30min.
Compared with the prior art, the invention has the advantages that:
(1) The product of the invention is detected to have the sterilization effect of 99.9 percent and the pesticide residue elimination rate of more than 90 percent;
(2) The liquid green fruit and vegetable washing product developed by the invention is natural and effective, can clean and ensure the killing of lower organisms, germs and the like, and does not introduce secondary pollution compared with petrochemical products or other products.
Detailed Description
In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.
The liquid green fruit and vegetable washing product comprises the following raw materials in percentage by weight: 50-80% of tea bran extract of forestry residues, 10-30% of camellia oleifera branch and leaf extract, 0.5-5% of special essence and spice essential oil and 0.5-2% of food-grade stabilizer.
The tea bran extract is obtained by extracting tea bran with water or 80% ethanol.
The camellia oleifera branch and leaf extract liquid is an extract obtained by extracting camellia oleifera branches and leaves with water or 80% ethanol.
The special essence and spice comprises one or more of essential oil extracted by compounding, or extract obtained by extracting and concentrating spice-grade petroleum ether and edible-grade ethanol, or a combination thereof, of anise, cinnamon, litsea cubeba, camphor, cajeput, baeckea frutescens, eucalyptus citriodora, ginger, jasmine, magnolia and sweet osmanthus.
The food-grade stabilizer comprises one or more of sodium alginate, pectin, agar and gelatin.
The preparation method of the liquid green fruit and vegetable washing product comprises the following steps:
s1, adding a solvent into tea bran for leaching, wherein the solvent comprises 80% ethanol or water, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s2, adding a solvent into the branches and leaves of the camellia oleifera for leaching, wherein the solvent comprises 80% ethanol or water, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s3, selectively adding 0.5-5% of special essence and spice and 0.5-2% of food-grade stabilizer according to 50-80% of tea bran extract and 10-30% of oil tea branch and leaf extract, and uniformly mixing;
s4, heating to 80-90 ℃, stirring for 20-30min, and standing to obtain the product.
The present invention is illustrated by the following more specific examples.
Example 1
A liquid green fruit and vegetable washing product comprises the following raw materials in percentage by weight: 80% of tea bran extract of forestry residues, 15% of camellia oleifera branch and leaf extract, 3% of special essence, spice and essential oil and 2% of food-grade stabilizer.
A preparation method of a liquid green fruit and vegetable washing product comprises the following steps:
s1, adding a solvent into tea bran for extraction, wherein the solvent comprises 80% ethanol, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s2, adding a solvent into the branches and leaves of the camellia oleifera for leaching, wherein the solvent comprises 80% ethanol, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s3, selectively adding 3% of special essence and spice according to 80% of the tea bran extract liquid and 15% of the camellia oleifera branch and leaf extract liquid, simultaneously adding 2% of a food-grade stabilizer, and uniformly mixing;
and S4, heating to 85 ℃, stirring for 25min, and standing to obtain the product.
Example 2
A liquid green fruit and vegetable washing product comprises the following raw materials in percentage by weight: 70% of tea bran extract of forestry residues, 25% of camellia oleifera branch and leaf extract, 3.5% of special essence, spice and essential oil and 1.5% of food-grade stabilizer.
A preparation method of a liquid green fruit and vegetable washing product comprises the following steps:
s1, adding a solvent into tea bran for extraction, wherein the solvent comprises 80% ethanol, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s2, adding a solvent into the branches and leaves of the camellia oleifera for leaching, wherein the solvent comprises 80% ethanol, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s3, selectively adding 3.5% of special essence and spice according to 70% of the tea bran extract liquid and 25% of the camellia oleifera branch and leaf extract liquid, simultaneously adding 1.5% of a food-grade stabilizer, and uniformly mixing;
and S4, heating to 80 ℃, stirring for 25min, and standing to obtain the product.
Example 3
A liquid green fruit and vegetable washing product comprises the following raw materials in percentage by weight: 65% of tea bran extract of forestry residues, 30% of camellia oleifera branch and leaf extract, 4.5% of special essence, spice and essential oil and 0.5% of food-grade stabilizer.
A preparation method of a liquid green fruit and vegetable washing product comprises the following steps:
s1, adding a solvent into tea bran for extraction, wherein the solvent comprises 80% ethanol, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s2, adding a solvent into the branches and leaves of the camellia oleifera for leaching, wherein the solvent comprises 80% ethanol, and the solid-to-liquid ratio is 1:5, filtering after leaching, wherein the ethanol extract needs to be filtered, concentrated and recycled;
s3, selectively adding 4.5% of special essence and spice and 0.5% of food-grade stabilizer according to 65% of the tea bran extract liquid and 30% of the camellia oleifera branch and leaf extract liquid, and uniformly mixing;
and S4, heating to 90 ℃, stirring for 25min, and standing to obtain the product.
Comparative example 1
The procedure of example 1 was followed except that the tea bran extract solution was absent from the raw materials used to prepare the liquid green fruit and vegetable washing product.
Comparative example 2
The preparation process is basically the same as that of example 1, except that the raw materials for preparing the liquid green fruit and vegetable washing product lack the camellia oleifera branch and leaf extracting solution.
Comparative example 3
The process was essentially the same as in example 1, except that the raw materials used to make the liquid green fruit and vegetable cleaning product lacked the characteristic flavors and fragrances.
Comparative example 4
The procedure was essentially the same as in example 1 except that the food grade stabilizer was absent from the raw materials used to produce the liquid green fruit and vegetable wash product.
Comparative example 5
The preparation process is basically the same as that of the example 1, except that raw materials for preparing the liquid green fruit and vegetable washing product lack the tea bran extract, the camellia oleifera branch and leaf extract, the characteristic essence and spice essential oil and the food-grade stabilizer.
The liquid green fruit and vegetable washing products prepared in examples 1 to 3 and comparative examples 1 to 5 were used to respectively detect the sterilization rate and pesticide residue removal rate of the liquid green fruit and vegetable washing products, and the results are shown in table 1 below.
TABLE 1 test results of liquid Green fruit and vegetable washing products of examples 1-3 and comparative examples 1-5
As can be seen from comparative examples 1-5 in Table 1, the addition of the tea bran extract, the camellia oleifera branch and leaf extract, the characteristic essence, perfume, essential oil and the food-grade stabilizer to the washing product can reduce the bactericidal effect and pesticide residue removing effect of the washing product, because:
the tea bran extract is rich in tea saponin, protein, polysaccharide and other substances. The tea bran extract can inhibit the growth of most pathogenic bacteria on the surfaces of fruits and vegetables, has obvious bacteriostatic activity particularly on candida albicans, escherichia coli, staphylococcus aureus, penicillium citrinum and the like, and has physiological functions of sterilization, disinsection, oxidation resistance and the like; the camellia oleifera branch and leaf extract oil is rich in tea polyphenol, the tea polyphenol has the effects of oxidation resistance, antibiosis, tumor resistance, virus resistance, radiation resistance and the like, the working performance of fruit and vegetable washing is improved, and the pesticide residue removing and sterilizing capability of fruits and vegetables is obviously improved; the special essence and flavor generally has good activities of sterilization, insect expelling and the like, so that the sterilization effect of the liquid green fruit and vegetable washing product is improved; the food-grade stabilizer can increase the stability of the prepared liquid green fruit and vegetable washing product and improve the sterilization and pesticide residue removal capacity of the liquid green fruit and vegetable washing product.
As can be seen from the implementation case data in the table, the sterilization effect of the liquid green fruit and vegetable washing product prepared by the invention reaches more than 99.17%, and the pesticide residue elimination reaches more than 90%, wherein the sterilization effect and the pesticide residue elimination rate obtained in the embodiment 1 are the best, and the data of the embodiments 1 to 3 are superior to the data of the comparative examples 1 to 4, so that the sterilization and pesticide residue elimination capacity of the liquid green fruit and vegetable washing product is synergistically improved under the mutual cooperation of the tea bran extract, the tea-oil camellia branch and leaf extract, the characteristic essence and perfume essential oil and the food-grade stabilizer.
The liquid green fruit and vegetable washing product developed by the invention is natural and effective, can clean and ensure the killing of lower organisms, germs and the like, and does not introduce secondary pollution compared with petrochemical products or other products.
The above description should not be taken as limiting the invention to the embodiments, but rather, as will be apparent to those skilled in the art to which the invention pertains, numerous simplifications or substitutions may be made without departing from the spirit of the invention, which shall be deemed to fall within the scope of the invention as defined by the claims appended hereto.
Claims (10)
1. A liquid green fruit and vegetable washing product is characterized by comprising the following raw materials in percentage by weight: 50-80% of tea bran extract of forestry residues, 10-30% of camellia oleifera branch and leaf extract, 0.5-5% of special essence and spice essential oil and 0.5-2% of food-grade stabilizer.
2. The liquid green fruit and vegetable washing product of claim 1, wherein: the tea bran extract is obtained by extracting tea bran with water or 40% -80% ethanol.
3. The liquid green fruit and vegetable washing product of claim 1, wherein: the camellia oleifera branch and leaf extract liquid is an extract obtained by extracting camellia oleifera branch and leaf with water or 40-80% ethanol.
4. The liquid green fruit and vegetable washing product of claim 1, wherein: the special essence and spice comprises one or more of compound essential oil extracted from anise, cinnamon, litsea cubeba, camphor, cajeput, baeckea frutescens, lemon eucalyptus, ginger, jasmine, magnolia denudata and sweet osmanthus, or extract extracted and concentrated by spice-grade petroleum ether and edible-grade ethanol, or combination thereof.
5. The liquid green fruit and vegetable washing product of claim 1, wherein: the food-grade stabilizer comprises one or more of sodium alginate, pectin, agar and gelatin.
6. A method for preparing a liquid green fruit and vegetable washing product according to claims 1-5, comprising the steps of:
s1, adding a solvent into tea bran for extraction, wherein the solvent comprises 80% ethanol or water, filtering after extraction, and filtering and concentrating an ethanol extracting solution to recover ethanol;
s2, adding a solvent into the branches and leaves of the camellia oleifera for extraction, wherein the solvent comprises 80% ethanol or water, filtering after extraction, and filtering and concentrating an ethanol extracting solution to recover ethanol;
s3, selectively adding 0.5-5% of special essence and spice and 0.5-2% of food-grade stabilizer according to 50-80% of tea bran extract and 10-30% of oil tea branch and leaf extract, and uniformly mixing;
and S4, heating, stirring and standing to obtain the product.
7. The method of claim 6, wherein the liquid green fruit and vegetable washing product comprises: adding a solvent into the tea bran to leach in the step S1, wherein the solid-to-liquid ratio of leaching is 1:5.
8. the method of claim 6, wherein the liquid green fruit and vegetable washing product comprises: and S2, adding a solvent into the branches and leaves of the camellia oleifera to leach, wherein the solid-to-liquid ratio of the solvent to the branches and leaves of the camellia oleifera to leach is 1:5.
9. the method of claim 6, wherein the liquid green fruit and vegetable washing product comprises: and S4, heating to 80-90 ℃.
10. The method of claim 6, wherein the liquid green fruit and vegetable washing product comprises: the stirring time in the step S4 is 20-30min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211164881.1A CN115477981A (en) | 2022-09-23 | 2022-09-23 | Liquid green fruit and vegetable washing product and preparation method thereof |
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| CN202211164881.1A CN115477981A (en) | 2022-09-23 | 2022-09-23 | Liquid green fruit and vegetable washing product and preparation method thereof |
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2022
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