Cleaning and fragrance-retaining composition for clothes and preparation method of cleaning and fragrance-retaining composition

Abstract

The invention discloses a cleaning and fragrance-retaining composition for clothes and a preparation method thereof, and belongs to the technical field of fabric washing, and the preparation method comprises the following steps: adding guar hydroxypropyltrimethyl ammonium chloride, tetrasodium glutamate diacetate, hydroxypropyl methyl cellulose and 1, 3-propylene glycol into water, heating and stirring, adding a proper amount of water, stirring, filtering, washing, and drying to obtain the cleaning and fragrance-retaining composition for clothes. And then adding rhamnolipid, sucrose ester and sophorolipid, continuously stirring, cooling, then adding bio-enzyme, plant enzyme and essence slow-release particles, stirring, and defoaming to obtain the cleaning and fragrance-retaining composition for clothes. The prepared cleaning fragrance-retaining composition for the clothes adopts various plant source components, does not contain ethyoxyl compounds, is mild and non-irritant, does not hurt the clothes and hands, and can achieve the effects of powerful decontamination, lasting fragrance retaining, deep sterilization and easy rinsing.

Description

Technical Field

[0001] The invention belongs to the technical field of fabric washing, and particularly relates to a cleaning and fragrance-retaining composition for clothing and a preparation method thereof. Background Art

[0002] As an everyday necessity, clothing detergents have evolved from basic stain removal to multifunctional, complex solutions. Currently, clothing detergents on the market primarily include laundry detergent powders (soaps), laundry liquids, and laundry beads, which are further subdivided by application into household, industrial, and professional detergents. Traditional laundry detergents boast strong detergency, but they suffer from high phosphorus content and the tendency for residual residue to damage fabric fibers. Laundry liquids have become mainstream due to their mild formulas and good solubility, but their effectiveness on stubborn stains remains limited. Specialized detergents for specialized materials (such as silk and leather) can protect fabrics, but they are costly and have a narrow application range. In recent years, environmentally friendly detergents have gained attention for their use of biodegradable surfactants and low-phosphorus formulas. However, the balance between cleaning power and environmental performance still needs to be optimized, and some products have experienced reduced cleaning effectiveness due to excessive pursuit of environmental performance indicators. Furthermore, consumer demand for detergent functionality has evolved from single-purpose stain removal to multi-dimensional features, such as antibacterial, softening, color protection, and long-lasting fragrance after washing. However, existing fragrance retention technologies mostly rely on the simple addition of chemical fragrances, which can easily cause skin irritation and have a short lasting fragrance. Some products even use high-concentration fragrances to cover up odors, which in turn leads to the risk of allergies.

[0003] Chinese patent CN107760479A discloses a composition for cleaning clothes, a laundry tablet, and a preparation method thereof, comprising the following components: water, polyvinyl alcohol or modified polyvinyl alcohol, polyvinyl pyrrolidone or modified polyvinyl pyrrolidone, potassium fatty alcohol sulfate, sodium fatty alcohol sulfate, lauryl alcohol polyoxyethylene ether, citric acid, sodium carbonate, sodium hydroxide, a preservative, a plasticizer, a fatty acid potassium salt, and a fragrance. The composition for cleaning clothes has strong detergency, good solubility, and leaves clothes soft after washing. Chinese patent CN110760395A discloses a fabric care composition and a preparation method thereof, comprising the following raw materials: water-soluble particles, liquid fragrance, an adsorbent, a polyol, a cationic polymer, and a chelating agent. The adsorbent is white carbon black, bentonite, or zeolite, and the water-soluble particles are a mixture of one or more of sodium chloride crystals, sucrose crystals, and sodium citrate crystals. The composition has good fragrance retention, dissolves quickly in water, is low in cost, and has a simple production process. However, the cleaning compositions disclosed in the above patents cannot simultaneously achieve the effects of both cleaning and retaining fragrance. Therefore, there is an urgent need for a new cleaning and fragrance-retaining composition for clothing that can effectively remove dirt, deeply sterilize, and achieve long-lasting fragrance. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the present invention provides a method for preparing a cleaning and fragrance-retaining composition for clothing. By adding plant enzymes, flavor slow-release particles and biological enzymes, rhamnolipids, sucrose esters and other components to work synergistically, the decontamination and fragrance-retaining effects of the cleaning composition for clothing are further improved.

[0005] The technical solution adopted in the present invention is as follows:

[0006] A cleaning and fragrance-retaining composition for clothing, comprising the following raw materials in parts by weight:

[0007] 0.5-5 parts of biological enzymes, 2-18 parts of rhamnolipids, 1.5-15 parts of sucrose esters, 2-18 parts of sophorolipids, 1.5-15 parts of guar hydroxypropyltrimonium chloride, 2-20 parts of plant enzymes, 1.5-15 parts of flavor sustained-release particles, 1-10 parts of tetrasodium glutamate diacetate, 1-6 parts of hydroxypropyl methylcellulose, 1-10 parts of 1,3-propylene glycol, 20-180 parts of water.

[0008] Preferably, the biological enzyme consists of neutral protease, lipase and amylase in a weight ratio of 1:0.5-1:0.5-1.

[0009] Preferably, the preparation method of the plant enzyme is:

[0010] The soapberry peel, sapodilla seeds and camellia seed shells are crushed and sieved to obtain plant fine powder; the plant fine powder is added into water and microwave-treated, and then glucose, peptone, potassium dihydrogen phosphate and magnesium sulfate are added and mixed evenly, sterilized and cooled to obtain a feed liquid; fermentation bacteria are inoculated into the feed liquid for fermentation, centrifuged, and the supernatant is filtered and concentrated to obtain a plant enzyme.

[0011] The present invention further improves the decontamination effect of the composition by adding the plant enzyme prepared by the above method and synergizing with other components in the composition. The present invention uses Bacillus subtilis and Lactobacillus paracasei to synergistically ferment soapberry peel, sapodilla rice and camellia seed shell. On the one hand, the microbial synergistic fermentation effectively releases and transforms the active ingredients in the plant raw materials. Bacillus subtilis quickly decomposes the plant cell wall / membrane structure by secreting cellulase, pullulanase, protease, amylase, lipase and the like, releasing the encapsulated active ingredients such as saponins and polyphenols. At the same time, the organic acid produced by Lactobacillus paracasei further promotes the dissolution of fat-soluble saponins and significantly enhances the surface activity. On the other hand, the microbial metabolites and the enzyme system synergize and enhance the effect. Bacillus subtilis produces lipopeptide biosurfactants, which form a mixed surfactant system with plant saponins, reduce the critical micelle concentration, and improve the oil emulsification efficiency. At the same time, the protease and lipase secreted by the Bacillus paracasei have dual synergy. Lactobacillus paracasei also improves the system osmotic pressure through the short-chain fatty acids produced by fermentation, enhances the dispersibility of saponins, maintains a slightly acidic environment, protects enzyme activity, inhibits the growth of miscellaneous bacteria, and avoids the corruption of plant components. In addition, small molecular organic matter (such as amino acids and organic acids) produced by microbial metabolism can serve as co-solvents for enzymes, improving the contact efficiency between enzymes and stains while assisting in the decomposition of stains.

[0012] Compared with plant extracts, plant enzymes further enhance the cleaning effect through the following advantages: significantly enhancing the release rate of active ingredients; enriching the diversity of the enzyme system, forming the ability to decompose complex stains such as protein, oil, and starch; enhancing stability and synergy, microbial metabolites and surfactants (rhamnolipids, sophorolipids) synergistically reduce surface tension and promote stain dispersion. At the same time, tetrasodium glutamate diacetate chelates metal ions to avoid saponin precipitation and prolong the action time of active ingredients.

[0013] Preferably, the preparation method of the plant enzyme is:

[0014] The method comprises the following steps: crushing dried soapberry peel, sapodilla seeds and camellia seed shells by weight, and filtering the powder through a 100-140 mesh sieve to obtain plant fine powder; adding 10-30 parts of the plant fine powder to 100-200 parts of water and subjecting the mixture to microwave treatment; then adding 1-2 parts of glucose, 0.1-0.5 parts of peptone, 0.05-0.15 parts of potassium dihydrogen phosphate and 0.01-0.03 parts of magnesium sulfate, mixing the mixture evenly, sterilizing the mixture, and cooling the mixture to room temperature to obtain a feed liquid; inoculating fermentation bacteria into the feed liquid for fermentation, centrifuging the mixture, filtering the supernatant, and concentrating the filtrate by rotary evaporation to 15-25% of the original volume to obtain a plant enzyme.

[0015] Preferably, the weight ratio of the soapberry peel, sapodilla seeds and camellia seed shell is 1:0.5-1:0.2-0.5.

[0016] Preferably, the inoculation amount of the fermentation bacteria is 3-5 wt%.

[0017] Preferably, the fermentation bacteria are composed of Bacillus subtilis and Lactobacillus paracasei in a weight ratio of 3:1-3.

[0018] Preferably, the strain number of Bacillus subtilis is CICC 24341, and the strain number of Lactobacillus paracasei is CICC 6271, both of which were purchased from the China Industrial Microbial Culture Collection Center.

[0019] Preferably, the microwave treatment is performed at a power of 400-600 W, a temperature of 55-65° C., and a time of 30-50 min.

[0020] Preferably, the sterilization temperature is 115-121° C. and the time is 20-40 min.

[0021] Preferably, the fermentation temperature is 32-37° C. and the fermentation time is 30-50 h.

[0022] Preferably, the filtration uses a 0.22 μm filter membrane.

[0023] Preferably, the temperature of the rotary evaporation is 40-50°C.

[0024] Preferably, the preparation method of the flavor sustained-release microparticles is:

[0025] Vinyl pyrrolidone, hydroxypropyl methacrylate, pentaerythritol triacrylate, 2-propylene glycol-2-hydroxy-1,3-propanediol, Tween 80 and ammonium persulfate were added to water, heated and stirred, cooled, centrifuged and dried to obtain modified PVP;

[0026] The plant essence, PEG-40 hydrogenated castor oil and anhydrous ethanol are mixed, heated and stirred, and then modified PVP is added for ultrasonic treatment, and the ethanol is removed by rotary evaporation to obtain a core material liquid; chitosan is added to acetic acid, heated and stirred, and then gelatin and sodium citrate are added and continued to stir to obtain a wall material liquid; the core material liquid is dropwise added to the wall material liquid, heated and stirred, and then genipin is added, the pH is adjusted to acidic, heated for reaction, cooled, and a calcium chloride aqueous solution is added to solidify and dried to obtain the essence sustained-release microparticles.

[0027] The present invention uses modified PVP to adsorb plant essences and construct a multi-layer coating structure, significantly improving the long-lasting fragrance effect of the essence slow-release microparticles. First, the synthesis of modified PVP is through copolymerization of polyvinyl pyrrolidone, hydroxypropyl methacrylate, pentaerythritol triacrylate and 2-acrylate-2-hydroxy-1,3-propylene glycol to form a polymer with a three-dimensional network structure; vinyl pyrrolidone provides hydrophilic groups to enhance water solubility, the hydroxyl groups of hydroxypropyl methacrylate form hydrogen bonds with the essence molecules for adsorption, and pentaerythritol triacrylate and 2-acrylate-2-hydroxy-1,3-propylene glycol introduce multiple cross-linking points to form a rigid network structure, thereby physically adsorbing and fixing the plant essence molecules in the polymer skeleton; the hydrophobic region of the modified PVP is combined with the volatile components of the plant essence through van der Waals force, significantly reducing the free diffusion rate of the essence molecules and reducing the volatilization loss during storage and washing. In addition, the adsorption rate of the modified PVP is significantly improved, thereby enhancing the stability of the plant essence. Secondly, PEG-40 hydrogenated castor oil is added as an emulsifier. Its hydrophilic head combines with modified PVP, and the hydrophobic tail wraps the fragrance molecules to form a "core-shell" nanostructure. Ultrasonic treatment allows the modified PVP and plant fragrance-PEG hydrogenated castor oil complex to form evenly dispersed particles, further reducing the escape path of the fragrance molecules; the wall material liquid is formed by electrostatic attraction between chitosan and gelatin to form a composite membrane, and genipin as a cross-linking agent reacts with the amino group of chitosan and the carboxyl group of gelatin to form a covalent bond network, which significantly improves the mechanical strength and water resistance of the wall material; the microporous structure of chitosan allows the slow release of trace fragrance, while the flexibility of gelatin prevents the wall material from cracking and avoids all-round release.

[0028] Compared with traditional microencapsulation technology, the advantages of the flavor sustained-release microparticles of the present invention are as follows: the modified PVP stabilizes the flavor molecules inside the core material through the dual effects of chemical adsorption and physical network fixation, avoiding volatilization loss before the wall material is coated; the chitosan-gelatin-genipin cross-linked wall material combines the biocompatibility of natural materials with the durability of chemical cross-linking; its pH responsiveness ensures that it remains intact in neutral detergents, while it slowly breaks down and releases the fragrance under the action of friction or body temperature; PEG-40 hydrogenated castor oil acts as an intermediate phase stabilizer to prevent interfacial instability caused by direct contact between the flavor and the wall material, while its hydrophilicity enhances the adsorption capacity of the microparticles between fabric fibers. In summary, the modified PVP fixes the flavor through molecular-level adsorption, combined with the physical barrier and cross-linking enhancement of the multi-layer wall material, to construct an "adsorption-coating-sustainable release" fragrance retention system, achieving long-lasting fragrance release, extending the fragrance retention time compared to traditional microencapsulation technology, and without damaging clothing fibers.

[0029] Preferably, the preparation method of the flavor sustained-release microparticles is:

[0030] In parts by weight, 10-20 parts of vinyl pyrrolidone, 5-10 parts of hydroxypropyl methacrylate, 1-2 parts of pentaerythritol triacrylate, 0.4-0.6 parts of 2-propylene glycol-2-hydroxy-1,3-propanediol, 0.1-0.3 parts of Tween 80 and 0.1-0.2 parts of ammonium persulfate are added to 70-150 parts of water, stirred at 75-80° C., 200-300 rpm, under nitrogen atmosphere for 5-10 hours, cooled to room temperature, centrifuged, and vacuum dried to obtain modified PVP;

[0031] Mix 10-30 parts of plant essence, 2-8 parts of PEG-40 hydrogenated castor oil and 30-50 parts of anhydrous ethanol, stir at 45-55°C and 400-600rpm for 10-30min, then add 20-30 parts of modified PVP and ultrasonically treat, remove ethanol by rotary evaporation to obtain core material liquid; add 1-5 parts of chitosan to 100-300 parts of acetic acid, stir at 55-65°C and 200-300rpm for 15-30min, then add 5-10 parts of gelatin, 0 .3-0.8 parts of sodium citrate are stirred for 20-40 minutes to obtain wall material liquid; 10-20 parts of core material liquid are added dropwise to 150-250 parts of wall material liquid, stirred at 40-50°C and 100-300rpm for 1-3 hours, then 0.5-1 parts of genipin are added, the pH is adjusted to 5.5-6.5, heated to 55-65°C for reaction for 1-3 hours, cooled to room temperature, 40-60 parts of calcium chloride aqueous solution are added for solidification for 40-50 minutes, and spray dried to obtain flavor sustained-release microparticles.

[0032] Preferably, the plant essence is at least one of lavender essence, rose essence, jasmine essence, osmanthus essence, and lemon essence.

[0033] Preferably, the power of the ultrasonic treatment is 200-300W and the frequency is 30-50kHz.

[0034] Preferably, the droplet acceleration rate is 2-5 g / min.

[0035] Preferably, the temperature of the rotary evaporation is 40-50°C.

[0036] Preferably, the concentration of the acetic acid is 1-3 wt %.

[0037] Preferably, the concentration of the calcium chloride aqueous solution is 0.3-1 wt%.

[0038] The present invention also provides a method for preparing a cleaning and fragrance-retaining composition for clothing, comprising the following steps:

[0039] Guar gum hydroxypropyltrimethylammonium chloride, tetrasodium glutamate diacetate, hydroxypropyl methylcellulose and 1,3-propylene glycol are added to water, stirred at 55-65° C. and 50-100 rpm for 10-20 minutes, then rhamnolipid, sucrose ester and sophorolipid are added and stirred for 20-40 minutes, cooled to room temperature, and then biological enzymes, plant enzymes and essence slow-release particles are added and stirred for 10-30 minutes, and vacuum degassing is performed to obtain the cleaning and fragrance-retaining composition for clothes.

[0040] The present invention also provides laundry fragrance beads, which are prepared by mixing and granulating the laundry fragrance cleaning composition and polyethylene glycol.

[0041] Preferably, the polyethylene glycol content is 70%-90%.

[0042] Preferably, the average molecular weight of the polyethylene glycol is 2000-14000.

[0043] Beneficial effects of the present invention:

[0044] The present invention provides a method for preparing a cleaning and fragrance-retaining composition for clothing. By adding plant enzymes, flavor slow-release microparticles and biological enzymes, rhamnolipids, sucrose esters and the like to form a multiple cleaning formula, the components work synergistically to penetrate deep into clothing fibers and perform deep cleaning. The plant enzymes used double the cleaning power while being gentle and non-irritating, ensuring that they do not damage clothing or hands, and are easy to rinse without residue, making them suitable for clothing of various textures. The flavor slow-release microparticles used can achieve long-lasting fragrance, continuously releasing a charming fragrance with each friction of the clothing. The cleaning composition for clothing prepared by the present invention uses a variety of plant-derived components and does not contain ethoxylated compounds, and can achieve the effects of strong decontamination, long-lasting fragrance, and deep sterilization. DETAILED DESCRIPTION

[0045] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0046] Example 1

[0047] A cleaning and fragrance-retaining composition for clothing, comprising the following raw materials in parts by weight:

[0048] 1.5 parts by weight of biological enzymes, 6 parts by weight of rhamnolipids, 5 parts by weight of sucrose esters, 6 parts by weight of sophorolipids, 5 parts by weight of guar gum hydroxypropyltrimonium chloride, 7 parts by weight of plant enzymes, 5 parts by weight of flavor sustained-release microparticles, 4 parts by weight of tetrasodium glutamate diacetate, 2 parts by weight of hydroxypropyl methylcellulose, 3.5 parts by weight of 1,3-propylene glycol, and 60 parts by weight of water. The biological enzymes are composed of neutral protease, lipase, and amylase in a weight ratio of 1:0.8:0.6; the enzyme activity of the neutral protease is 50 U / mg, the enzyme activity of the lipase is 20 U / mg, and the enzyme activity of the amylase is 15 U / mg.

[0049] The preparation method of the plant enzyme is as follows:

[0050] The dried soapberry peel, honey locust seeds, and camellia seed shells were crushed and passed through a 120-mesh sieve to obtain plant powder; 20 parts by weight of the plant powder were added to 150 parts by weight of water and microwaved at a power of 500W and a temperature of 60°C for 40 minutes, followed by the addition of 1.2 parts by weight of glucose, 0.25 parts by weight of peptone, 0.1 parts by weight of potassium dihydrogen phosphate, and 0.02 parts by weight of magnesium sulfate, mixed evenly, sterilized at 121°C for 20 minutes, and cooled to room temperature to obtain a feed solution; fermentation bacteria were inoculated into the feed solution, fermented at 35°C for 36 hours, centrifuged, the supernatant was filtered with a 0.22 μm filter membrane, and the filtrate was concentrated by rotary evaporation at 45°C to 20% of the original volume to obtain a plant enzyme. The weight ratio of the soapberry peel, honey locust seeds, and camellia seed shells was 1:0.5:0.3. The fermentation bacteria were inoculated in an amount of 4 wt %, and the fermentation bacteria were composed of Bacillus subtilis and Lactobacillus paracasei in a weight ratio of 3:2. The strain number of Bacillus subtilis was CICC 24341, and the strain number of Lactobacillus paracasei was CICC 6271, both of which were purchased from the China Industrial Microbial Culture Collection Center.

[0051] The preparation method of the flavor sustained-release microparticles is as follows:

[0052] 15 parts by weight of vinyl pyrrolidone, 8 parts by weight of hydroxypropyl methacrylate, 1.5 parts by weight of pentaerythritol triacrylate, 0.5 parts by weight of 2-propylene glycol-2-hydroxy-1,3-propanediol, 0.2 parts by weight of Tween 80 and 0.15 parts of ammonium persulfate were added to 100 parts by weight of water, stirred at 78°C, 250 rpm and nitrogen atmosphere for 8 hours, cooled to room temperature, centrifuged and vacuum dried to obtain modified PVP;

[0053] 20 parts by weight of plant essence, 5 parts by weight of PEG-40 hydrogenated castor oil, and 40 parts by weight of anhydrous ethanol were mixed, and the mixture was stirred at 50° C. and 550 rpm for 20 minutes. 25 parts by weight of modified PVP were then added, and the mixture was ultrasonically treated at a power of 250 W and a frequency of 40 kHz for 30 minutes. The ethanol was removed by rotary evaporation at 45° C. to obtain a core material liquid; the plant essence was lavender essence;

[0054] 3 parts by weight of chitosan were added to 200 parts by weight of 1 wt% acetic acid, stirred at 60°C and 250 rpm for 20 minutes, then 7 parts by weight of gelatin and 0.5 parts by weight of sodium citrate were added and stirred for 30 minutes to obtain a wall material liquid; 15 parts by weight of core material liquid were added dropwise to 200 parts by weight of wall material liquid at a dropwise addition rate of 3 g / min. After the dropwise addition was completed, the mixture was stirred at 45°C and 200 rpm for 2 hours, then 0.8 parts by weight of genipin was added, the pH was adjusted to 6, the mixture was heated to 60°C for reaction for 2 hours, cooled to room temperature, 50 parts by weight of 0.5 wt% calcium chloride aqueous solution was added and solidified for 45 minutes, and spray dried to obtain flavor sustained-release microparticles. The viscosity of chitosan (1 wt% solution) was 200 mPa.s, and the degree of deacetylation was 85%; the gel strength of gelatin (6.67% solution) was 250 Bloom g.

[0055] A method for preparing a cleaning and fragrance-retaining composition for clothing comprises the following steps:

[0056] Guar gum hydroxypropyltrimethylammonium chloride, tetrasodium glutamate diacetate, hydroxypropyl methylcellulose and 1,3-propylene glycol are added to water, stirred at 60°C and 80 rpm for 15 minutes, then rhamnolipid, sucrose ester and sophorolipid are added and stirred for 30 minutes, cooled to room temperature, and then biological enzymes, plant enzymes and flavor sustained-release particles are added and stirred for 20 minutes, and vacuum degassing is performed to obtain the cleaning and fragrance-retaining composition for clothes.

[0057] Example 2

[0058] A clothing cleaning and fragrance-retaining composition comprises the following raw materials in parts by weight:

[0059] 0.5 parts by weight of biological enzymes, 2 parts by weight of rhamnolipids, 1.5 parts by weight of sucrose esters, 2 parts by weight of sophorolipids, 1.5 parts by weight of guar gum hydroxypropyltrimethylammonium chloride, 2 parts by weight of plant enzymes, 1.5 parts by weight of flavor sustained-release particles, 1 part by weight of tetrasodium glutamate diacetate, 1 part by weight of hydroxypropyl methylcellulose, 1 part by weight of 1,3-propylene glycol, and 20 parts by weight of water.

[0060] The biological enzyme, plant enzyme, and flavor sustained-release microparticles are the same as those in Example 1.

[0061] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0062] Example 3

[0063] A clothing cleaning and fragrance-retaining composition comprises the following raw materials in parts by weight:

[0064] 5 parts by weight of biological enzymes, 18 parts by weight of rhamnolipids, 15 parts by weight of sucrose esters, 18 parts by weight of sophorolipids, 15 parts by weight of guar hydroxypropyltrimonium chloride, 20 parts by weight of plant enzymes, 15 parts by weight of flavor sustained-release particles, 10 parts by weight of tetrasodium glutamate diacetate, 6 parts by weight of hydroxypropyl methylcellulose, 10 parts by weight of 1,3-propylene glycol, and 180 parts by weight of water.

[0065] The biological enzyme, plant enzyme, and flavor sustained-release microparticles are the same as those in Example 1.

[0066] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0067] Example 4

[0068] A clothing cleaning and fragrance-retaining composition comprises the following raw materials in parts by weight:

[0069] 1.5 parts by weight of biological enzymes, 6 parts by weight of rhamnolipids, 5 parts by weight of sucrose esters, 6 parts by weight of sophorolipids, 5 parts by weight of guar gum hydroxypropyltrimonium chloride, 7 parts by weight of plant extracts, 5 parts by weight of flavor sustained-release particles, 4 parts by weight of tetrasodium glutamate diacetate, 2 parts by weight of hydroxypropyl methylcellulose, 3.5 parts by weight of 1,3-propylene glycol, and 60 parts by weight of water.

[0070] The biological enzyme and flavor sustained-release microparticles are the same as those in Example 1.

[0071] The preparation method of the plant extract is:

[0072] Dried soapberry peel, honey locust seeds, and camellia seed shells were ground and passed through a 120-mesh sieve to obtain a plant powder. 20 parts by weight of the plant powder were added to 150 parts by weight of water and microwaved at 500 W and 60° C. for 40 minutes. The mixture was centrifuged, and the supernatant was filtered through a 0.22 μm filter membrane. The filtrate was concentrated by rotary evaporation at 45° C. to 20% of the original volume to obtain a plant extract. The weight ratio of soapberry peel, honey locust seeds, and camellia seed shells was 1:0.5:0.3.

[0073] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0074] Example 5

[0075] A clothing cleaning and fragrance-retaining composition comprises the following raw materials in parts by weight:

[0076] 1.5 parts by weight of biological enzymes, 6 parts by weight of rhamnolipids, 5 parts by weight of sucrose esters, 6 parts by weight of sophorolipids, 5 parts by weight of guar hydroxypropyltrimonium chloride, 7 parts by weight of plant enzymes, 5 parts by weight of flavor sustained-release particles, 4 parts by weight of tetrasodium glutamate diacetate, 2 parts by weight of hydroxypropyl methylcellulose, 3.5 parts by weight of 1,3-propylene glycol, and 60 parts by weight of water.

[0077] The biological enzyme and flavor sustained-release microparticles are the same as those in Example 1.

[0078] The preparation method of the plant enzyme is as follows:

[0079] The dried soapberry peel, honey locust seeds, and camellia seed shells were crushed and passed through a 120-mesh sieve to obtain a plant powder; 20 parts by weight of the plant powder were added to 150 parts by weight of water and microwaved at a power of 500W and a temperature of 60°C for 40 minutes. Then, 1.2 parts by weight of glucose, 0.25 parts by weight of peptone, 0.1 parts by weight of potassium dihydrogen phosphate, and 0.02 parts by weight of magnesium sulfate were added and mixed evenly. The mixture was sterilized at 121°C for 20 minutes and cooled to room temperature to obtain a feed solution; the feed solution was inoculated with fermentation bacteria, fermented at 35°C for 36 hours, centrifuged, and the supernatant was filtered with a 0.22μm filter membrane. The filtrate was concentrated by rotary evaporation at 45°C to 20% of the original volume to obtain a plant enzyme. The weight ratio of the soapberry peel, honey locust seeds, and camellia seed shells was 1:0.5:0.3. The inoculum size of the fermentation bacteria was 4wt%, and the fermentation bacteria was Bacillus subtilis. The strain number of Bacillus subtilis is CICC 24341, which was purchased from China Industrial Microorganism Culture Collection Center.

[0080] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0081] Example 6

[0082] A clothing cleaning and fragrance-retaining composition comprises the following raw materials in parts by weight:

[0083] 1.5 parts by weight of biological enzymes, 6 parts by weight of rhamnolipids, 5 parts by weight of sucrose esters, 6 parts by weight of sophorolipids, 5 parts by weight of guar hydroxypropyltrimonium chloride, 7 parts by weight of plant enzymes, 5 parts by weight of flavor sustained-release particles, 4 parts by weight of tetrasodium glutamate diacetate, 2 parts by weight of hydroxypropyl methylcellulose, 3.5 parts by weight of 1,3-propylene glycol, and 60 parts by weight of water.

[0084] The biological enzyme and flavor sustained-release microparticles are the same as those in Example 1.

[0085] The preparation method of the plant enzyme is as follows:

[0086] The dried soapberry peel, honey locust rice and camellia seed shell were crushed and passed through a 120-mesh sieve to obtain plant powder; 20 parts by weight of the plant powder were added to 150 parts by weight of water, microwaved at a power of 500W and a temperature of 60°C for 40 minutes, and then 1.2 parts by weight of glucose, 0.25 parts by weight of peptone, 0.1 parts by weight of potassium dihydrogen phosphate, and 0.02 parts by weight of magnesium sulfate were added and mixed evenly, sterilized at 121°C for 20 minutes, and cooled to room temperature to obtain a feed liquid; fermentation bacteria were inoculated into the feed liquid, fermented at 35°C for 36 hours, centrifuged, and the supernatant was filtered with a 0.22μm filter membrane. The filtrate was concentrated by rotary evaporation at 45°C to 20% of the original volume to obtain a plant enzyme. The weight ratio of the soapberry peel, honey locust rice and camellia seed shell was 1:0.5:0.3. The inoculum size of the fermentation bacteria was 4wt%, and the fermentation bacteria was Lactobacillus paracasei. The strain number of Lactobacillus paracasei is CICC 6271, which was purchased from the China Industrial Microbiology Culture Collection Center.

[0087] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0088] Example 7

[0089] A cleaning and fragrance-retaining composition for clothing, comprising the following raw materials in parts by weight:

[0090] 1.5 parts by weight of biological enzymes, 6 parts by weight of rhamnolipids, 5 parts by weight of sucrose esters, 6 parts by weight of sophorolipids, 5 parts by weight of guar hydroxypropyltrimonium chloride, 7 parts by weight of plant enzymes, 5 parts by weight of flavor sustained-release particles, 4 parts by weight of tetrasodium glutamate diacetate, 2 parts by weight of hydroxypropyl methylcellulose, 3.5 parts by weight of 1,3-propylene glycol, and 60 parts by weight of water.

[0091] The biological enzymes and plant enzymes are the same as those in Example 1.

[0092] The preparation method of the flavor sustained-release microparticles is as follows:

[0093] 20 parts by weight of plant essence, 5 parts by weight of PEG-40 hydrogenated castor oil, and 40 parts by weight of anhydrous ethanol were mixed, stirred at 50°C and 550 rpm for 20 minutes, then 25 parts by weight of commercially available PVP were added, and ultrasonic treatment was performed at a power of 250 W and a frequency of 40 kHz for 30 minutes. The ethanol was removed by rotary evaporation at 45°C to obtain a core material liquid; the plant essence was lavender essence; wherein the commercially available PVP was polyvinylpyrrolidone with an average molecular weight of 40,000;

[0094] 3 parts by weight of chitosan were added to 200 parts by weight of 1 wt% acetic acid, stirred at 60°C and 250 rpm for 20 minutes, then 7 parts by weight of gelatin and 0.5 parts by weight of sodium citrate were added and stirred for 30 minutes to obtain a wall material liquid; 15 parts by weight of core material liquid were added dropwise to 200 parts by weight of wall material liquid at a dropwise addition rate of 3 g / min. After the dropwise addition was completed, the mixture was stirred at 45°C and 200 rpm for 2 hours, then 0.8 parts by weight of genipin was added, the pH was adjusted to 6, the mixture was heated to 60°C for reaction for 2 hours, cooled to room temperature, 50 parts by weight of 0.5 wt% calcium chloride aqueous solution was added and solidified for 45 minutes, and spray dried to obtain flavor sustained-release microparticles. The viscosity of chitosan (1 wt% solution) was 200 mPa.s, and the degree of deacetylation was 85%; the gel strength of gelatin (6.67% solution) was 250 Bloom g.

[0095] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0096] Example 8

[0097] A clothing cleaning and fragrance-retaining composition comprises the following raw materials in parts by weight:

[0098] 1.5 parts by weight of biological enzymes, 6 parts by weight of rhamnolipids, 5 parts by weight of sucrose esters, 6 parts by weight of sophorolipids, 5 parts by weight of guar hydroxypropyltrimonium chloride, 7 parts by weight of plant enzymes, 5 parts by weight of plant flavors, 4 parts by weight of tetrasodium glutamate diacetate, 2 parts by weight of hydroxypropyl methylcellulose, 3.5 parts by weight of 1,3-propylene glycol, and 60 parts by weight of water.

[0099] The biological enzymes and plant enzymes are the same as those in Example 1.

[0100] The plant essence is lavender essence.

[0101] The preparation method of the cleaning and fragrance-retaining composition for clothes is the same as that in Example 1.

[0102] Test Example 1

[0103] Detergency Test: The laundry cleaning and fragrance-retaining compositions prepared in the above examples were tested for detergency in accordance with the national standard GB / T 13174-2021. Standard laundry detergent was prepared in accordance with the relevant provisions of Amendment No. 1 of GB / T 13174-2021 / XG1-2023. The washing temperature was 30°C, the water hardness was 250 ppm (calculated as calcium carbonate), the washing time was 20 minutes, and the rotation speed was 120 rpm. The detergency of the above composition on carbon black, protein, and sebum-stained fabrics was measured in comparison to the detergency of the standard laundry detergent on carbon black, protein, and sebum-stained fabrics. The results are shown in Table 1.

[0104] Table 1: Detergency test results of the cleaning and fragrance-retaining composition for clothing

[0105] Carbon black stained cloth Protein stain cloth Sebaceous cloth Example 1 1.52 5.30 1.45 Example 2 1.46 5.22 1.40 Example 3 1.50 5.25 1.44 Example 4 1.21 3.68 1.17 Example 5 1.39 4.61 1.36 Example 6 1.30 4.10 1.28 Standard laundry detergent 1.00 1.00 1.00

[0106] Test Example 2

[0107] Fragrance Retention Test: Ten panelists were selected to evaluate the fragrance of the garments according to the national standard GB / T 14454.2-2008. Cotton garments were washed according to the national standard GB / T 8629-2017 using the standard wash cycle of a washing machine. An equal amount of the fragrance-retaining cleaning composition prepared in the above examples was added and the garments were air-dried. Panelists scored the initially air-dried garments, then placed them in an open environment for 60 days. Panelists then rated the garments after storage. The scoring criteria (full score is 40 points) are: pure fragrance (39.1-40.0 points), relatively pure fragrance (36.0-39.0 points), acceptable fragrance (32.0-35.9 points), fair fragrance (28.0-31.9 points), passing fragrance (24.0-27.9 points) and unsatisfactory fragrance (below 24.0 points). The higher the score, the better the fragrance effect. The results are shown in Table 2.

[0108] Table 2: Fragrance test results of the cleaning and fragrance-retaining composition for clothing

[0109] Initial aroma / min Aroma after storage / min Example 1 39.8 38.9 / (The fragrance is purer) Example 2 39.2 38.0 / (The fragrance is purer) Example 3 39.5 38.5 / (The fragrance is purer) Example 7 39.3 27.5 / (Fragrance lasting) Example 8 39.7 23.1 / (Fragrance lasting poorly)

[0110] According to the test results shown in Table 1 and Table 2, the cleaning and fragrance-retaining compositions for clothing prepared in Examples 1-3 of the present invention have excellent decontamination and fragrance-retaining effects. Compared with Example 1, Examples 4-6 did not use plant enzymes prepared by a specific method, and Examples 7-8 did not use flavor slow-release particles prepared by a specific method, resulting in a significant decrease in their corresponding decontamination test results and fragrance-retaining test results. In summary, the cleaning and fragrance-retaining compositions for clothing prepared in Examples 1-3 of the present invention achieve a comprehensive improvement in the decontamination and fragrance-retaining effects of the cleaning compositions for clothing by adding specific plant enzymes and flavor slow-release particles, and synergizing with components such as biological enzymes, rhamnolipids, and sucrose esters, further demonstrating the importance of using the above-mentioned specific plant enzymes and flavor slow-release particles to achieve the technical effects of the present invention.

[0111] The above describes in detail the preferred embodiments of the present invention. It should be understood that those skilled in the art can make numerous modifications and variations based on the concepts of the present invention without inventive effort. Therefore, any technical solutions that can be derived by those skilled in the art through logical analysis, reasoning, or limited experimentation based on the concepts of the present invention and the prior art should be within the scope of protection defined by the claims.

Claims

1. A cleaning and fragrance-retaining composition for clothing, characterized in that: It comprises the following raw materials in parts by weight: 0.5-5 parts of biological enzymes, 2-18 parts of rhamnolipids, 1.5-15 parts of sucrose esters, 2-18 parts of sophorolipids, 1.5-15 parts of guar hydroxypropyltrimonium chloride, 2-20 parts of plant enzymes, 1.5-15 parts of flavor sustained-release particles, 1-10 parts of tetrasodium glutamate diacetate, 1-6 parts of hydroxypropyl methylcellulose, 1-10 parts of 1,3-propylene glycol, 20-180 parts of water.

2. The cleaning and fragrance-retaining composition for clothing according to claim 1, wherein The biological enzyme consists of neutral protease, lipase and amylase.

3. The cleaning and fragrance-retaining composition for clothing according to claim 1, wherein The preparation method of the plant enzyme is as follows: The soapberry peel, sapodilla seeds and camellia seed shells are crushed and sieved to obtain plant fine powder; the plant fine powder is added into water and microwave-treated, and then glucose, peptone, potassium dihydrogen phosphate and magnesium sulfate are added and mixed evenly, sterilized and cooled to obtain a feed liquid; fermentation bacteria are inoculated into the feed liquid for fermentation, centrifuged, and the supernatant is filtered and concentrated to obtain a plant enzyme.

4. The cleaning and fragrance-retaining composition for clothing according to claim 3, wherein The weight ratio of the soapberry peel, sapodilla seeds and camellia seed shell is 1:0.5-1:0.2-0.

5.

5. The cleaning and fragrance-retaining composition for clothing according to claim 3, wherein The fermentation bacteria consists of Bacillus subtilis and Lactobacillus paracasei.

6. The cleaning and fragrance-retaining composition for clothing according to claim 1, wherein The preparation method of the flavor sustained-release microparticles is as follows: The plant essence, PEG-40 hydrogenated castor oil and anhydrous ethanol are mixed, heated and stirred, and then modified PVP is added for ultrasonic treatment, and the ethanol is removed by rotary evaporation to obtain a core material liquid; chitosan is added to acetic acid, heated and stirred, and then gelatin and sodium citrate are added and continued to stir to obtain a wall material liquid; the core material liquid is dropwise added to the wall material liquid, heated and stirred, and then genipin is added, the pH is adjusted to acidic, heated for reaction, cooled, and a calcium chloride aqueous solution is added to solidify and dried to obtain the essence sustained-release microparticles.

7. The cleaning and fragrance-retaining composition for clothing according to claim 6, wherein The preparation method of the modified PVP is: Vinyl pyrrolidone, hydroxypropyl methacrylate, pentaerythritol triacrylate, 2-propylene glycol-2-hydroxy-1,3-propanediol, Tween 80 and ammonium persulfate are added into water, heated and stirred, cooled, centrifuged and dried to obtain modified PVP.

8. The cleaning and fragrance-retaining composition for clothes according to claim 6, wherein The plant essence is at least one of lavender essence, rose essence, jasmine essence, osmanthus essence and lemon essence.

9. The method for preparing the cleaning and fragrance-retaining composition for clothing according to any one of claims 1 to 8, wherein: The following steps are involved: Guar gum hydroxypropyltrimethylammonium chloride, tetrasodium glutamate diacetate, hydroxypropyl methylcellulose and 1,3-propylene glycol are added to water, heated and stirred, then rhamnolipid, sucrose ester and sophorolipid are added and stirred continuously, cooled, and then biological enzymes, plant enzymes and essence slow-release particles are added and stirred, and defoamed to obtain the cleaning and fragrance-retaining composition for clothes.

10. A laundry fragrance bead, characterized in that: The cleaning and fragrance-retaining composition for clothes according to any one of claims 1 to 8 and polyethylene glycol are mixed and granulated.