Detergent for tableware, fruits and vegetables and preparation method thereof

A technology for fruit and vegetable detergents and tableware, which is applied in the direction of detergent compounding agents, detergent compositions, chemical instruments and methods, etc., can solve the problems of unfavorable water resource conservation, inability to meet environmental protection, decontamination, and removal of pesticide residues at the same time, Achieve the effect of saving water resources, good low temperature stability, and less stimulation

Active Publication Date: 2014-03-12
SANHE HOPEFULL BIOTECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The detergents currently produced are mostly designed for one of the above-mentioned functions (such as environmental protection or removal of pesticide residues, etc.), but cannot simultaneously meet the requirements of environmental protection, decontamination, removal of pesticide residues, and reduction of ...

Method used

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  • Detergent for tableware, fruits and vegetables and preparation method thereof
  • Detergent for tableware, fruits and vegetables and preparation method thereof
  • Detergent for tableware, fruits and vegetables and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1 Preparation of tableware fruit and vegetable detergent

[0055] Preparation of hydroxylated acylated soybean lecithin: Add 300 grams of soybean powder lecithin to the reactor, add 300 milliliters of n-hexane, heat up to 50 ° C, add 10 grams of lactic acid with a concentration of 75% (w / w) under stirring, and stir for 30 minutes Afterwards, the temperature was raised to 50°C, and 30 g of hydrogen peroxide with a concentration of 30% (w / w) was slowly added under stirring, and the reaction was continued for 1 hour to obtain hydroxylated soybean lecithin. Then slowly add 15 grams of acetic anhydride to the reactor under stirring, and continue the reaction at 55°C for 3 hours. At a vacuum degree of -0.095MPa and a temperature below 65°C, distill off n-hexane, acetic acid, lactic acid and water to obtain 310 g Hydroxylated Acylated Soy Lecithin.

[0056] Preparation of tableware fruit and vegetable detergent: add 310 ml of deionized water to the above reactor, co...

Embodiment 2

[0065] Example 2 Preparation of tableware fruit and vegetable detergent

[0066] Preparation of hydroxylated acylated soybean lecithin: Add 300 grams of soybean powder lecithin into the reactor, add 600 milliliters of n-hexane, heat up to 65 ° C, add 20 grams of lactic acid with a concentration of 75% (w / w) under stirring, and stir for 30 minutes Afterwards, the temperature was raised to 65°C, and 50 g of hydrogen peroxide with a concentration of 30% (w / w) was slowly added under stirring, and the reaction was continued for 3 hours to obtain hydroxylated soybean lecithin. Then slowly add 25 grams of acetic anhydride to the reactor under stirring, and continue the reaction at 65°C for 3 hours, and distill off n-hexane, acetic acid, lactic acid and water at a vacuum degree of -0.095MPa and a temperature below 65°C. 315 g of hydroxylated acylated soybean lecithin were obtained.

[0067] Preparation of tableware fruit and vegetable detergent: add 315 ml of deionized water to the...

Embodiment 3

[0077] Example 3 Preparation of tableware fruit and vegetable detergent

[0078] Preparation of hydroxylated acylated soybean lecithin: Add 300 grams of soybean powder lecithin to the reactor, add 450 milliliters of n-hexane, heat up to 60 ° C, add 15 grams of lactic acid with a concentration of (75% (w / w)) under stirring, and stir After 30 minutes, heat up to 60°C, slowly add 40 grams of hydrogen peroxide with a concentration of 30% (w / w) under stirring, and continue the reaction for 3 hours to obtain hydroxylated soybean lecithin. Then slowly add 20 gram of acetic anhydride, and continued to react for 3 hours at 60°C, and under the conditions of -0.095MPa and 65°C in vacuum, distilled off n-hexane, acetic acid, lactic acid and water to obtain 320 grams of hydroxylated acylated soybean lecithin.

[0079] Preparation of tableware fruit and vegetable detergent: add 320 ml of deionized water to the above reactor, control the temperature at 40°C, stir well, then add 80 g of pot...

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Abstract

The invention provides a detergent for tableware, fruits and vegetables and a preparation method thereof. The detergent is prepared from the following raw materials in parts by weight: 10 to 16 parts of hydroxylated acylated granulesten, 2 to 4 parts of potassium stearate, 8 to 10 parts of cane sugar fat acid monoester, 10 to 16 parts of a viscosity regulator, 0.05 to 0.155 part of auxiliary materials and the balance of deionized water, wherein the hydroxylated acylated granulesten is obtained by hydroxylating and acylating granulesten powder. The detergent for tableware, fruits and vegetables is environment-friendly, has decontaminating and pesticide residue removing functions and can reduce irritation to hands; moreover, the detergent can be washed away with little water, thereby being favorable for saving water resources.

Description

technical field [0001] The invention relates to a detergent, in particular to a tableware fruit and vegetable detergent and a preparation method thereof. Background technique [0002] At present, the tableware fruit and vegetable detergents that are being used and developed and researched at home and abroad can basically be divided into three classes: one is detergents that use chemical raw materials as surfactants: the patent CN1291225 of Henkel GmbH & Co. KG ("has antibacterial effect dishwashing detergent"), Jiangnan University's patent CN102492574A ("a dishwashing detergent containing N-fatty acyl glutamate"), Guangzhou Liby Enterprise Group Co., Ltd.'s patent CN103242974A ("a rheological good Fruit and vegetable dishwashing detergent"), Shanghai White Cat Co., Ltd.'s patent CN1354235 ("a liquid dishwashing detergent") and other disclosed detergents belong to this type of product. The main purpose of continuous research and development of this type of product is how to r...

Claims

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Application Information

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IPC IPC(8): C11D1/88C11D3/22C11D3/60C07F9/09
Inventor 张昭炜
Owner SANHE HOPEFULL BIOTECH
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