CN117487630A - Natural ferment detergent and preparation method thereof - Google Patents
Natural ferment detergent and preparation method thereof Download PDFInfo
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- 238000000034 method Methods 0.000 claims abstract description 16
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- 230000002411 adverse Effects 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- 231100000209 biodegradability test Toxicity 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
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Classifications
-
- 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
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/66—Non-ionic compounds
- C11D1/662—Carbohydrates or derivatives
-
- 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
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/381—Microorganisms
-
- 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
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/382—Vegetable products, e.g. soya meal, wood flour, sawdust
-
- 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
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/386—Preparations containing enzymes, e.g. protease or amylase
-
- 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
Abstract
The invention discloses a process for preparing a natural ferment detergent, which comprises the steps of grinding fresh pineapple peel and soapberry into fine powder, mixing, and forming a fermentation substrate in distilled water. The substrate is fermented by saccharomycetes and acetobacter xylinum, and the temperature and the pH value are controlled to produce a fermentation product with a washing effect. Finally, removing solid residues through filtration and adding coconut oil and rapeseed oil to prepare the environment-friendly natural ferment detergent. The detergent prepared by the process has high efficient washing capability, the stain removal rate is high and can reach 94%, in addition, the ferment detergent also has excellent antibacterial rate, moisturizing rate, degradation rate and peculiar smell removal rate, the antibacterial rate can reach 90%, the moisturizing rate can reach 90%, the degradation rate can reach 90%, the peculiar smell removal rate can reach 92%, and the ferment detergent is non-toxic and harmless and is environment-friendly due to the adoption of natural raw materials.
Description
Technical Field
The invention relates to a natural ferment detergent and a preparation method thereof, belonging to the field of biological cleaning.
Background
Along with the continuous improvement of the living standard of people, the requirements of people on daily living goods are also continuously improved, in particular to series of cleaning products such as liquid detergent, shampoo, bath foam, facial cleanser and the like, and the cleaning products become an indispensable daily article in daily life. However, conventional cleaning products often contain relatively high levels of chemically synthesized surfactants, such as sodium dodecyl benzene sulfonate (LAS) and sodium dodecyl sulfate (SLS), which can be potentially harmful to the environment and health. For example, detergent residues can have adverse effects on the cardiovascular and nervous systems after entering the human body, and can also cause eutrophication of the water body or direct damage to aquatic organisms after being discharged into the water body. Therefore, the development center of gravity of detergents is gradually shifted from large-scale chemical products to environment-friendly natural products.
The use of natural resources to produce cleaning products has shown great potential because of their renewable and biodegradable nature. Pineapple peel and soapberry are two natural resources with great potential. Pineapple peels are rich in bromelain and can be used for cleaning protein stains. The saponin in soapberry can generate foam, and has good cleaning and deoiling effects. However, the direct use of pineapple peel and soapberry to clean may not be desirable because the concentration of active ingredient is insufficient to produce a sufficient cleaning effect and other ingredients may interfere with the cleaning effect. Therefore, the extraction and utilization of active ingredients in pineapple peel and soapberry faces certain difficulties.
Patent CN106995758A discloses a method for preparing a natural plant detergent raw material, which comprises the following steps: (1) raw material selection: weighing 10-15 parts of pineapple peel, 10-15 parts of orange peel, 10-15 parts of papaya peel, 10-15 parts of pomelo peel, 5-10 parts of bagasse, 5-8 parts of grape peel and 5-8 parts of watermelon peel: (2) fermentation: adding 4-6 times of distilled water into the raw materials, then placing into an ultrasonic fermentation tank for fermentation for 6-8 days, taking out and filtering after fermentation; (3) molding: adding 1-3 parts of soapberry extract into the filtered filtrate, and uniformly stirring until uniform liquid is formed. The natural detergent raw material prepared by the method can be used for preparing series of cleaning products such as liquid detergent, shampoo, bath foam, facial cleanser and the like, can be used for effectively cleaning, does not generate residual phenomenon on human skin, fruits and tableware after cleaning, is natural and harmless, is environment-friendly, and ensures the health of people. The detergent with certain cleaning capability can be prepared by adopting multiple pericarps for compound fermentation, but the detergent has poor washing effect, complex raw material varieties, low input-output ratio, and low stain removal rate, antibacterial rate, moisture retention rate, degradation rate and peculiar smell removal rate.
Patent CN107603775a discloses a soapberry ferment laundry detergent, which comprises the following raw materials in parts by weight: 25-30 parts of soapberry, 15-25 parts of Chinese honeylocust fruit, 15-25 parts of tea seed powder, 10-30 parts of brown sugar, 5-15 parts of pericarp and a proper amount of water. The preparation method of the soapberry enzyme laundry detergent comprises the following steps: cleaning and sterilizing pericarp, adding into a fermentation tank, adding water and brown sugar, stirring, and fermenting for 6 months; filtering the fermented product, adding into a fermentation tank, uniformly stirring soapberry, chinese honeylocust fruit, tea seed powder and residual brown sugar, fermenting for 3-12 months, opening the fermentation tank every day for stirring and deflating before fermentation, sealing the fermentation tank for natural fermentation, filtering after fermentation, and taking the filtrate to obtain the soapberry ferment laundry detergent. The invention not only can effectively remove stains, but also is safe and pollution-free. Patent CN116590107A discloses a fruit and vegetable ferment detergent composition and a preparation method thereof, and belongs to the technical field of detergent compositions. The invention is prepared from fruit composition, soapberry, chinese honeylocust fruit and lemon by fermenting and extracting pure natural raw materials, and has good decontamination effect; compared with the traditional chemical products, the fruit and vegetable enzyme detergent composition is prepared from natural ingredients, has small irritation to human bodies, high safety and environmental friendliness, is discharged into water, and has far lower harm to aquatic organisms than chemical detergents. Both patents adopt soapberry and pericarp/fruit and vegetable to ferment together, and meanwhile, raw materials such as Chinese honeylocust fruit, tea seed powder and brown sugar are added, and although the prepared detergent has a certain cleaning capacity, the cleaning effect of the detergent is general, so that the application of the detergent in certain fields is limited.
Disclosure of Invention
The invention aims to solve the problems that the existing ferment detergents contain chemical components, pollute the environment, influence the human health, and have poor cleaning effect, antibacterial effect, poor moisturizing effect and the like, and provides a preparation method of the natural ferment detergents.
In order to achieve the above object, the present invention provides a method for preparing a natural ferment detergent, comprising the following steps:
(1) Peeling fresh pineapple peel, cutting into small pieces, and grinding into fine powder for later use;
(2) Grinding fructus Sapindi Mukouossi into fine powder;
(3) Mixing pineapple peel powder obtained in the step (1) with soapberry powder obtained in the step (2), adding distilled water, and uniformly stirring to form a fermentation substrate;
(4) Adding the fermentation substrate obtained in the step (3) into a fermentation tank, and carrying out fermentation by using a composite strain of saccharomycetes and acetobacter xylinum to obtain a fermentation product, wherein the fermentation tank is not completely sealed;
(5) Filtering the fermentation product obtained in the step (4) to remove solid residues, and adding coconut oil and rapeseed oil into the fermentation liquid obtained by filtering to obtain the natural ferment detergent.
The term incomplete sealing as used herein refers to incomplete tightening of the sealing cap of the fermenter.
In one embodiment of the present invention, the fine powder in step (1) and step (2) has a particle size in the range of 80 to 130 mesh.
In one embodiment of the present invention, in the step (3), the mass ratio of pineapple peel powder to soapberry powder is 1:2 to 2:1, preferably 1:2 to 1:4.
In one embodiment of the present invention, in the step (3), the feed liquid ratio of the mixture of pineapple peel powder and soapberry powder to distilled water is 1:4 to 1:9.
In one embodiment of the present invention, in the step (4), the composite strain of yeast and acetobacter xylinum used is a composite strain after cultivation, and the cultivation method is that yeast powder and acetobacter xylinum are inoculated on an HS medium for cultivation, and the components of the HS medium comprise 3.5g/L-6.5g/L of bactopeptone, 18.5g/L-21.5g/L of glucose, 3.5g/L-6.5g/L of yeast extract, 2.5g/L-2.9g/L of dibasic sodium phosphate, 0.8g/L-1.5g/L of citric acid and 0.3g/L-1.8g/L of magnesium sulfate.
In one embodiment of the present invention, in step (4), the culturing conditions of the yeast and acetobacter xylinum species are: the pH value is 3.0-6.5, the temperature is 18-28 ℃, and the culture time is 12-64 h.
In one embodiment of the invention, in the step (4), when the composite strain of the saccharomycete and the acetobacter xylinum is cultured, the adding amount of the saccharomycete powder is 0.8-1.8% of the mass of the HS culture medium; the addition amount of acetobacter xylinum is 20% -30% of the volume of the HS culture medium.
In one embodiment of the invention, in the step (4), the addition amount of the composite strain of the saccharomycetes and the acetobacter xylinum is 20% -30% of the volume of the fermentation substrate.
In one embodiment of the invention, in step (4), the fermentation is carried out at a temperature of 18℃to 28℃and a pH of 3.0 to 6.5, for a fermentation time of 12h to 72h, preferably 12h to 64h.
In one embodiment of the present invention, in the step (5), the volume ratio of coconut oil to rapeseed oil is 1:0.5-1:2, and the volume ratio of the content of coconut oil to rapeseed oil to the filtered fermentation broth is 1:2-1:4.
The invention also provides a natural ferment detergent prepared by the method.
The invention has the beneficial effects that:
(1) And (3) strong decontamination: pineapple peel and soapberry are rich in natural enzymes such as protease and pectase, and the enzymes can effectively decompose and remove various stains including protein stains, starch stains, grease stains and the like. Compared with the traditional detergent, the natural ferment detergent can remove stains more thoroughly, so that the clothes are recovered to be clean and bright.
(2) Mild and no damage to clothes: the natural ferment detergent adopts natural ferment as main active ingredient, and compared with the chemical ingredients in the traditional detergent, the natural ferment detergent has milder washing process. The natural ferment can play a role at a lower temperature, so that the damage to the fibers of the clothes is reduced, and the service life of the clothes is prolonged.
(3) Environmental protection sustainable: pineapple peel and soapberry are natural byproducts, and ferment detergents prepared by fermentation of the pineapple peel and soapberry are environment-friendly and can effectively utilize resources. Compared with chemical components in the traditional detergent, the natural ferment detergent accords with the concept of sustainable development, and is helpful for reducing the influence of chemical substances on an ecological system.
(4) The deodorizing effect is obvious: the natural ferment in the pineapple peel and the soapberry has good deodorizing effect, and can effectively remove peculiar smell on clothes, so that the clothes can recover fresh smell. The natural ferment detergent can effectively neutralize and remove sweat smell, smoke smell and other peculiar smell, so that the clothes are refreshed.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
The present invention to evaluate the effect of the different examples and comparative examples, the following tests were carried out:
1. stain removal ability test:
test methods for determining soil release properties of textiles by a washing method are used in reference to the detection and evaluation criteria of the soil release properties of FZ/T0118-2012 textiles.
2. Antibacterial effect test:
reference is made to the method for evaluating the antibacterial effect in the WST650-2019 antibacterial and bacteriostatic effect evaluation methods.
3. Skin care effect test:
reference is made to the national standard GB/T37625-2019 cosmetic inspection rules.
4. Environmental friendliness test:
reference to a national standard GB/T15818-2018 surfactant biodegradability test method.
5. Odor removal test:
the method for detecting the peculiar smell of the textile and the evaluation standard are referred to the national standard GB 18401-2010.
Example 1:
the operation steps of preparing the natural ferment detergent according to the process prescription are as follows:
(1) Peeling fresh pineapple peel, cutting into small pieces, and grinding into fine powder with particle size of 120 meshes for standby;
(2) Grinding soapberry into fine powder for standby, wherein the particle size of the fine powder is 120 meshes;
(3) Mixing the pineapple peel powder obtained in the step (1) with the soapberry powder obtained in the step (2), wherein the mass ratio of the pineapple peel powder to the soapberry powder is 1:3. distilled water is added, and the feed liquid ratio of the mixture of pineapple peel powder and soapberry powder to distilled water is 1:8, uniformly stirring to form a fermentation substrate;
(4) Adding the fermentation substrate obtained in the step (3) into a fermentation tank, and fermenting by using saccharomycetes and acetobacter xylinum strains, wherein the addition amount of the saccharomycetes and acetobacter xylinum compound strains accounts for 28% of the volume of the fermentation substrate; the temperature during fermentation is 25 ℃, the pH value is 5.0, the fermentation time is 64h, and the fermentation is not completely sealed, so as to obtain a fermentation product.
(5) Filtering the fermentation product obtained in the step (4) to remove solid residues, and adding coconut oil and rapeseed oil into the fermentation liquid obtained by filtering to obtain the natural ferment detergent, wherein the ratio of the coconut oil to the rapeseed oil is 1:1, and the ratio of the content of the coconut oil to the rapeseed oil to the fermentation solution is 1:3.
The composite strain of the saccharomycete and the acetobacter xylinum in the embodiment 1 is a composite strain after being cultured, and the culture method comprises the following steps: inoculating yeast powder and acetobacter xylinum on an HS culture medium for culture, wherein the components of the HS culture medium comprise 5g/L of bactopeptone, 20g/L of glucose, 5g/L of yeast extract, 2.7g/L of dibasic sodium phosphate, 1.15/L of citric acid and 1.0/L of magnesium sulfate; when the saccharomycetes and the acetobacter xylinum are cultured, the adding amount of the saccharomycetes powder is 1.0% of the mass of the HS culture medium; the content of acetobacter xylinum is 28% of the volume of the HS culture medium; the culture conditions of the saccharomycetes and acetobacter xylinum strains are as follows: the pH was 5.0, the temperature was 25℃and the incubation time was 64h. Wherein the yeast powder is from Angel Yeast Co., ltd, and has a specification of 5 g/bag; acetobacter xylinum is derived from Beijing deposit biotechnology Co., ltd, and has a specification of 2ml; HS culture medium is from Jiangsu next philosophy instruction instrument Co., ltd, and has the specification of 100mm.
Example 2
Example 2 differs from example 1 in that the fermentation time was extended to 72 hours.
Example 3
Example 3 differs from example 1 in that the ratio of pineapple peel to soapberry is changed to 2:1.
Comparative example 1
Comparative example 1 differs from example 1 in that the ratio between the addition of the honey locust, the tea seed powder and the brown sugar, the honey locust, the tea seed powder and the brown sugar is 1:1:1, and the ratio of the contents of the Chinese honeylocust fruit, the tea seed powder and the brown sugar to the pineapple peel is 1:3.
Comparative example 2
Comparative example 2 differs from example 1 in that the fermentation temperature was reduced to 15 ℃.
Comparative example 3
Comparative example 3 is different from example 1 in that the fermentation vessel is completely sealed.
Comparative example 4
Comparative example 4 differs from example 1 in that bitter gourd was used instead of soapberry.
Comparative example 5
Comparative example 5 differs from example 1 in that apple peel was used instead of pineapple peel.
Comparative example 6
Comparative example 6 differs from example 1 in that the filtration step in step (5) in example 1 was omitted.
Comparative example 7
Comparative example 7 differs from example 1 in that the pineapple peel in example 1 was omitted.
Comparative example 8
Comparative example 8 differs from example 1 in that soapberry in example 1 was omitted.
Comparative example 9
Comparative example 9 differs from example 1 in that the fermentation step in example 1 was omitted.
Comparative example 10
Comparative example 10 differs from example 1 in that pineapple peel was fermented first and then soapberry extract was added.
Table 1 results of respective performance tests of the food additives prepared in examples 1 to 3 and comparative examples 1 to 9
As can be seen from Table 1, the present invention successfully extracts active ingredients from fermentation products by fermenting mixed powder of pineapple peel and soapberry, controlling conditions such as fermentation temperature, pH value and time, and adding coconut oil and rapeseed oil into the filtered fermentation solution, thereby preparing a natural ferment detergent.
From the data in table 1 we can comb, analyze and summarize the five indices of the examples and comparative examples. The examples generally showed better performance in terms of stain removal rate, bacteriostatic rate, moisturizing rate, degradation rate and odor removal rate than the comparative examples. Specifically, example 1 performed optimally in all indexes, with a stain removal rate of 94%, a bacteriostasis rate of 90%, a moisture retention rate of 90%, a degradation rate of 90%, and a deodorizing rate of 92%. Thus, from these data, it can be concluded that example 1 is the optimal solution, and that changing certain parameters or omitting certain steps results in a decrease in detergent performance.
In summary, the invention discusses a natural ferment detergent and a preparation method thereof. The best protocol was determined to be example 1 by optimizing the formulation and testing verification. The natural ferment detergent provided by the invention adopts natural plant materials, has better environmental friendliness, reduces pollution to water environment, and has an antibacterial effect. The ferment and the nutrient components of the skin care cream are beneficial to protecting the skin, so that the clothing is softer and more comfortable, and the skin care effect is achieved. The detergent also has eco-friendly properties without negatively affecting soil and plants. The active ingredients in pineapple peel and soapberry have the effect of removing peculiar smell, so that clothes are fresh. In addition, the raw materials used by the detergent have lower cost and have economic benefit. Therefore, the natural ferment detergent not only has the effect of increasing decontamination, but also has the creative technical effects of environmental protection, antibacterial effect, skin care effect, ecological protection, peculiar smell removal and the like, and has economic benefit.
The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.
Claims (10)
1. The preparation method of the natural ferment detergent is characterized by comprising the following steps of:
(1) Peeling fresh pineapple peel, cutting into small pieces, and grinding into fine powder for later use;
(2) Grinding fructus Sapindi Mukouossi into fine powder;
(3) Mixing pineapple peel powder obtained in the step (1) with soapberry powder obtained in the step (2), adding distilled water, and uniformly stirring to form a fermentation substrate;
(4) Adding the fermentation substrate obtained in the step (3) into a fermentation tank, incompletely sealing the fermentation tank, and adding a composite strain of saccharomycetes and acetobacter xylinum for fermentation to obtain a fermentation product;
(5) Filtering the fermentation product obtained in the step (4) to remove solid residues, and adding coconut oil and rapeseed oil into the fermentation liquid obtained by filtering to obtain the natural ferment detergent.
2. The method according to claim 1, wherein the fine powder in step (1) and step (2) has a particle size in the range of 80 to 130 mesh.
3. The preparation method according to claim 1, wherein in the step (3), the mass ratio of the pineapple peel powder to the soapberry powder is 1:2-2:1, and the feed liquid ratio of the mixture of the pineapple peel powder and the soapberry powder to distilled water is 1:4-1:9.
4. The method according to claim 1, wherein in the step (4), the composite strain of yeast and acetobacter xylinum is used as the composite strain after cultivation by inoculating yeast powder and acetobacter xylinum onto an HS medium comprising 3.5g/L to 6.5g/L of bactopeptone, 18.5g/L to 21.5g/L of glucose, 3.5g/L to 6.5g/L of yeast extract, 2.5g/L to 2.9g/L of dibasic sodium phosphate, 0.8g/L to 1.5g/L of citric acid and 0.3g/L to 1.8g/L of magnesium sulfate.
5. The method according to claim 4, wherein in the step (4), the culturing conditions of the yeast and acetobacter xylinum are: the pH value is 3.0-6.5, the temperature is 18-28 ℃, and the culture time is 12-64 h.
6. The method according to claim 4, wherein in the step (4), the yeast powder is added in an amount of 0.8 to 1.8% by mass of the HS medium when the composite strain of yeast and Acetobacter xylinum is cultured; the addition amount of acetobacter xylinum is 20% -30% of the volume of the HS culture medium.
7. The method according to claim 1, wherein in the step (4), the volume of the composite strain is 20% -30% of the volume of the fermentation substrate.
8. The process according to claim 1, wherein in step (4), the fermentation is carried out at a temperature of 18℃to 28℃and a pH of 3.0 to 6.5 for a period of 12 hours to 64 hours.
9. The preparation method according to claim 1, wherein in the step (5), the volume ratio of the coconut oil to the rapeseed oil is 1:0.5-1:2, and the volume ratio of the coconut oil and the rapeseed oil to the filtered fermentation broth is 1:2-1:4.
10. A natural ferment detergent prepared by the method of any one of claims 1 to 9.
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