Sterilization disinfectant as well as preparation method and application thereof

Abstract

The invention discloses a sterilization disinfectant as well as a preparation method and application thereof. The preparation method of the sterilization disinfectant comprises the following steps: cleaning up raw materials such as fresh ginger, garlic cloves, agastache rugosus, folium artemisiae argyi, calami and honeysuckle, removing molded parts of the raw materials, and airing parts in good conditions; respectively juicing the washed and dried raw materials, including ginger and garlic cloves by using a physical method, removing starch in ginger juice, and sufficiently mixing with garlic juice; extracting traditional Chinese medicine components, including agastache rugosus, folium artemisiae argyi, calami and honeysuckle by using an organic solvent; mixing the ginger-garlic juice, the ginger juice and the traditional Chinese medicine components extracted by using the organic solvent, and extracting and purifying, so as to obtain the sterilization disinfectant. The sterilization disinfectant can effectively inhibite growth of bacteria, is long in preservation period for fruits and vegetables, small in nutrient substance loss, pure in flavor and free of residual toxicity; when being fumigated, the sterilization disinfectant can effectively inhibit bacteria in air, and is convenient to carry and use, free of toxicity or harm to human bodies and free of pollution to the environment.

Description

technical field [0001] The invention relates to a sterilizing disinfectant and its preparation method and application, and belongs to the technical field of freshness preservation, quality preservation and sterilization of edible and used products in people's daily life. Background technique [0002] At present, the meat, vegetables, fruits, and other cooked food products that people eat in daily life have a certain shelf life. After this period, they will not be edible. The main reason is that some harmful bacteria in the food, especially on the surface of the food At play. Even after the food is heated and sterilized at high temperature, due to the ubiquity of harmful germs in the air, it will still pollute the food quickly and cause deterioration. Temperature, humidity, gas and anti-corrosion are the four elements of modern fruit and vegetable preservation technology. To solve such problems, temperature control usually adopts mechanical refrigeration, anticorrosion main...

AI Technical Summary

Problems solved by technology

These methods have their own advantages and disadvantages: low-temperature air-conditioning preservation requires large-scale investment and high energy consumption; while ordinary fresh-keeping fungicides may have residual poisons, especially fresh-keeping fungicides with organic matter as the main component

This method is to spray the environment with traditional Chinese medicine boiling liquid to play a bactericidal effect. The disadvantage is that the dispersion of the medicinal liquid in the air is not strong, and the medicinal liquid is easy to contaminate the articles, causing yellow spots and corrosion on the articles.

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