Preparation method of nontoxic fruit and vegetable washing agent
A technology for fruit and vegetable detergents and soy products, which is applied in the preparation of detergent mixture compositions, detergent compositions, non-surface-active detergent compositions, etc., and can solve problems such as environmental pollution and waste of resources.
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[0016] A method for preparing a non-toxic fruit and vegetable detergent, comprising as raw material the bean curd pulp water discharged during the production process of soy products such as tofu, dried bean curd, and bean curd skin; it is characterized in that the preparation steps are: ①First, the bean curd pulp water is centrifuged at a high speed Centrifuge on the separator to remove the sediment and keep the supernatant spring water; ②Add a certain amount of alcohol to the supernatant slurry water, stir it thoroughly and then alcohol sink; ③Stay overnight, siphon the supernatant overnight, dissolve the sediment with a small amount of water, and then add A small amount of table salt, ethanol and sodium carboxymethyl cellulose are fully stirred and evenly spooned.
[0017] The tofu pulp water can be the fresh pulp water when producing soybean products, or the pulp water stored in cold storage.
[0018] The ethanol concentration when described ethanol alcohol precipitation is...
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