Down feather finishing agent for reducing down cluster and preparation method of down feather finishing agent

Abstract

The invention relates to a down feather finishing agent for reducing down cluster and a preparation method thereof, and belongs to the technical field of down feather processing.The down feather finishing agent is prepared from, by weight, 5-8 parts of plant extract, 1-3 parts of polyoxyethylene lanonol, 2-4 parts of isooctanol ammonium sulfate and 40-50 parts of starch water, the plant extracting solution is obtained by mixed fermentation of soybean milk and moringa seeds, in the mixed fermentation system, the mass ratio of the soybean milk to the moringa seeds is (3-5): 1, and adopted zymophyte is lactobacillus casei. According to the down feather finishing agent provided by the invention, a liquid system consisting of polyoxyethylene lanonol, isooctanol ammonium sulfate salt and starch water is utilized to provide a suitable environment for a mixed fermentation product of soybean milk and moringa seeds to act on down feather fibers, so that the effects of reducing the clotting probability of down feather and improving the filling power and durability of the down feather are achieved.

Description

Technical Field

[0001] This invention belongs to the field of down processing technology, specifically relating to a down finishing agent for reducing down clustering and its preparation method. Background Technology

[0002] The insulation performance of down depends on its loft. Existing down insulation products generally have the problem of not being able to maintain their insulation effect for a long time. The root cause of this problem is that as the usage time increases and the number of washes increases, the amount of down in the product will gradually decrease due to down leakage. The remaining down will shrink and clump together due to daily friction and washing. The clumps of down cannot be fully unfolded, which will directly affect the loft of the down and thus affect the insulation effect of the down.

[0003] Existing down fluffing agents can be used to alleviate the problem of down clumping. Their mechanism of action is to clean impurities on the surface of the down so that the clumped down can be more easily unfolded. Most of these down finishing agents are pure chemical agents, which can damage the down fibers after use. Existing applications of natural ingredients in down treatment mainly focus on improving the antibacterial properties of down. There are no reports on research on using natural ingredients to reduce the probability of down clumping. Therefore, this application proposes a down finishing agent for reducing down clustering and its preparation method. Summary of the Invention

[0004] The purpose of this invention is to provide a down finishing agent for reducing down clustering and its preparation method in order to solve the above-mentioned problems.

[0005] The present invention achieves the above objectives through the following technical solutions: This invention provides a down finishing agent for reducing down clustering. By weight, the down finishing agent comprises 5-8 parts of plant extract, 1-3 parts of polyoxyethylene lanolin, 2-4 parts of isooctyl sulfate ammonium salt, and 40-50 parts of starch water.

[0006] As a further optimization of the present invention, the plant extract is obtained by mixing and fermenting soybean milk and moringa seeds.

[0007] As a further optimization of the present invention, in the fermentation system of the plant extract, soybean milk and moringa seeds are mixed and fermented at a mass ratio of (3-5):1.

[0008] As a further optimization of the present invention, the fermentation bacteria used in the fermentation system of the plant extract is Lactobacillus casei.

[0009] As a further optimization of the present invention, the starch water contains 5%-7% rice starch by mass.

[0010] This invention also provides a method for preparing a down finishing agent to reduce down clustering, comprising the following steps: S1. Fresh moringa seeds are crushed and ground, and the resulting viscous moringa seeds are mixed evenly with soy milk to obtain component A. Glucose is added to component A and mixed evenly to obtain component B. S2. Inoculate component B with Lactobacillus casei and ferment it fully. The plant extract is obtained by filtering the fermentation product. S3. Dissolve polyoxyethylene lanolin and isooctyl sulfate in starch water to obtain a mixture, and then uniformly mix the plant extract into the mixture to obtain a finishing agent.

[0011] As a further optimization of the present invention, in S1, the mass ratio of component A to glucose is 1:(1-2).

[0012] As a further optimization of the present invention, in S2, the inoculum size of *Lactobacillus casei* is 3-5 × 10⁻⁵. 6 cfu / mL.

[0013] As a further optimization of the present invention, the fermentation temperature is 24-27℃ and the fermentation time is 4-5 days.

[0014] The beneficial effects of this invention are as follows: The down finishing agent provided by this invention contains plant extracts, polyoxyethylene lanolin, isooctanol ammonium sulfate, and starch water. When the down is impregnated with this finishing agent, the plant extract obtained by fermenting soybean milk and moringa seeds, with the assistance of polyoxyethylene lanolin and isooctanol ammonium sulfate, comes into full contact with the down. The antibacterial, antioxidant, and enzymatic hydrolysis functions of the plant fermentation liquid can effectively remove the attached substances on the down fibers and improve the properties of the down fibers themselves, thereby improving the elasticity and softness of the down. This reduces the probability of down clumping and allows the down to maintain good loft over a long period of time, thus improving the warmth retention of the down. Detailed Implementation

[0015] The present application will now be described in further detail. It should be noted that the following specific embodiments are only used to further illustrate the present application and should not be construed as limiting the scope of protection of the present application. Those skilled in the art can make some non-essential improvements and adjustments to the present application based on the above application content.

[0016] I. Materials Unless otherwise specified, all methods used in this invention are conventional methods known to those skilled in the art, and all reagents and materials used are commercially available products.

[0017] The polyoxyethylene lanolin used in this invention was purchased from Qingdao Jielong Chemical Co., Ltd., isooctyl ammonium sulfate was purchased from Hubei Chengfeng Chemical Co., Ltd., and Lactobacillus casei was purchased from Shandong Pingao Pharmaceutical Co., Ltd.

[0018] The soy milk used in this invention is a paste obtained by mixing soybeans and water in a 1:3 ratio and then crushing and grinding them.

[0019] II. Methods Example 1 A down finishing agent for reducing down clustering, the preparation method of which specifically includes the following steps: S1. Fresh moringa seeds are crushed and ground. The resulting viscous moringa seeds are then mixed with soy milk at a mass ratio of 1:3 to obtain component A. Glucose is then added to component A at a mass ratio of 1:1 and mixed evenly to obtain component B. S2. Inoculate component B with *Lactobacillus casei* and allow it to ferment fully. Filter the fermentation product to obtain a plant extract. The inoculum size of *Lactobacillus casei* during this process is 3 × 10⁻⁶. 6 The concentration of cfu / mL was 24℃, and the fermentation time was 5 days.

[0020] S3. By weight, dissolve 1 part polyoxyethylene lanolin and 2 parts isooctyl ammonium sulfate in 50 parts starch water to obtain a mixture, wherein the mass fraction of rice starch in the starch water is 5%. Finally, mix 5 parts plant extract evenly into the mixture to obtain a finishing agent.

[0021] Example 2 A down finishing agent for reducing down clustering, the preparation method of which specifically includes the following steps: S1. Fresh moringa seeds are crushed and ground. The resulting viscous moringa seeds are then mixed with soy milk at a mass ratio of 1:5 to obtain component A. Glucose is then added to component A at a mass ratio of 1:2 and mixed evenly to obtain component B. S2. Inoculate component B with *Lactobacillus casei* and allow it to ferment fully. Filter the fermentation product to obtain a plant extract. The inoculum size of *Lactobacillus casei* during this process is 5 × 10⁻⁶. 6 The concentration of cfu / mL was 27℃, and the fermentation time was 4 days.

[0022] S3. By weight, dissolve 3 parts of polyoxyethylene lanolin and 4 parts of isooctanol ammonium sulfate in 40 parts of starch water to obtain a mixture, wherein the mass fraction of rice starch in the starch water is 7%. Finally, mix 8 parts of plant extract into the mixture to obtain a finishing agent.

[0023] Example 3 A down finishing agent for reducing down clustering, the preparation method of which specifically includes the following steps: S1. Fresh moringa seeds are crushed and ground. The resulting viscous moringa seeds are then mixed with soy milk at a mass ratio of 1:4 to obtain component A. Glucose is then added to component A at a mass ratio of 1:1.5 and mixed evenly to obtain component B. S2. Inoculate component B with *Lactobacillus casei* and allow it to ferment fully. Filter the fermentation product to obtain a plant extract. The inoculum size of *Lactobacillus casei* during this process is 4 × 10⁻⁶. 6 The concentration of cfu / mL was 25℃, and the fermentation time was 3 days.

[0024] S3. By weight, dissolve 2 parts of polyoxyethylene lanolin and 3 parts of isooctanol ammonium sulfate in 45 parts of starch water to obtain a mixture, wherein the mass fraction of rice starch in the starch water is 6%. Finally, uniformly mix 7 parts of plant extract into the mixture to obtain a finishing agent.

[0025] Comparative Example 1 Based on Example 3, component A in S1 was replaced with an equal amount of viscous Moringa seeds.

[0026] Comparative Example 2 Based on Example 3, component A in S1 was replaced with an equal amount of soy milk.

[0027] Comparative Example 3 Based on Example 3, the polyoxyethylene lanolin in S3 was replaced with an equal amount of isooctyl ammonium sulfate.

[0028] Comparative Example 4 Based on Example 3, isooctyl sulfate ammonium salt in S3 was replaced with an equal amount of polyoxyethylene lanolin.

[0029] Comparative Example 5 Based on Example 3, the starch water in S3 was replaced with an equal amount of water.

[0030] III. Efficacy Testing of Finishing Agents Down was impregnated with finishing agents from Examples 1-3 and Comparative Examples 1-5, respectively. After impregnation, the down was dried to obtain down samples for each group. In the process, except for the impregnation solution used, the amount of down contained in each sample and the impregnation conditions used were the same.

[0031] Based on the execution standard GBT10288-2016 "Test Methods for Down and Feathers", a certain amount of down was taken from the samples of Examples 1-3 and Comparative Examples 1-5 as the test objects for fluffiness test. After the first test, the down was weighed to obtain M1. Each group of down was then placed into sampling bags, all of which were uniformly sized cloth bags with a pillow-shell structure. Following the standard machine washing procedure set by AATCC, the bagged down was washed five times. After washing, the bagged down was dried. Once completely dried, the down was removed from the bags, and its loft was tested a second time. After the second test, clumps of down were manually removed, and a second weighing was performed to obtain M2. The clumping rate was calculated based on the weight difference of the down. The formula is: Clumping Rate = ; The test results are shown in the table below: ; Note: The down samples used in the blank comparative examples were obtained by impregnating the down with water instead of finishing solution, and the impregnation conditions were the same as those in the various examples and comparative examples. As can be seen from the table above: Compared with the blank control, the down samples corresponding to Examples 1-3 all showed good loft, and the decrease in loft after washing was small. This result indicates that the down finishing agent provided by the present invention has the effect of maintaining the loft of down. Further comparison of the clumping rate data of each group of down samples reveals that the clumping rate is negatively correlated with the loft and the washability of the loft. Based on this, it can be inferred that the direct effect of the down finishing agent on down is to prevent down shrinkage and clumping, thereby enabling the down to maintain good loft. Compared to Example 3, the down loft in Comparative Examples 1-5 was worse, the decrease in loft due to washing was greater, and the down clumping rate due to washing was higher. Among these, the differences from Example 3 were relatively large in Comparative Examples 1 and 2, followed by Comparative Examples 3 and 4. Comparative Example 5 showed a small difference from Example 3. These results indicate that plant extracts are the main factor affecting the efficacy of down finishing agents, while polyoxyethylene lanolin, isooctyl sulfate ammonium salt, and starch water also played a certain role in the formulation of this down finishing agent. The experimental data of Comparative Examples 1 and 2 were significantly worse than those of Example 3 and better than those of the blank comparative example. This result indicates that the plant extract obtained by fermenting Moringa seeds or soy milk alone also has the effect of improving down properties, but the improvement effect on down achieved by fermenting the two together is better. Similarly, the data comparison of Example 3, Comparative Example 3, Comparative Example 4 and the blank comparative example shows that compared with using isooctanol ammonium sulfate and polyoxyethylene lanolin alone, the combined use of the two can also play a more significant auxiliary role in the efficacy of the plant extract.

[0032] The embodiments described above are merely examples of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention.

Claims

1. A down finishing agent for reducing down clustering, characterized in that, By weight, the down finishing agent comprises 5-8 parts plant extract, 1-3 parts polyoxyethylene lanolin, 2-4 parts isooctyl sulfate ammonium salt, and 40-50 parts starch water.

2. The down finishing agent for reducing down clustering according to claim 1, characterized in that, The plant extract is obtained by fermenting a mixture of soy milk and moringa seeds.

3. A down finishing agent for reducing down clustering according to claim 2, characterized in that, In the fermentation system of the plant extract, soybean milk and moringa seeds are mixed and fermented at a mass ratio of (3-5):

1.

4. A down finishing agent for reducing down clustering according to claim 2, characterized in that, The fermentation system of the plant extract uses Lactobacillus casei as the fermentation bacteria.

5. A down finishing agent for reducing down clustering according to claim 1, characterized in that, The starch water contains 5%-7% rice starch by mass.

6. A method for preparing a down finishing agent for reducing down clustering as described in claims 1-5, characterized in that, Includes the following steps: S1. Fresh moringa seeds are crushed and ground, and the resulting viscous moringa seeds are mixed evenly with soy milk to obtain component A. Glucose is added to component A and mixed evenly to obtain component B. S2. Inoculate component B with Lactobacillus casei and ferment it fully. The plant extract is obtained by filtering the fermentation product. S3. Dissolve polyoxyethylene lanolin and isooctyl sulfate in starch water to obtain a mixture, and then uniformly mix the plant extract into the mixture to obtain a finishing agent.

7. The method for preparing the down finishing agent for reducing down clustering according to claim 6, characterized in that, In S1, the mass ratio of component A to glucose is 1:(1-2).

8. The method for preparing the down finishing agent for reducing down clustering according to claim 6, characterized in that, In S2, the inoculum size of Lactobacillus casei is 3-5 × 10⁻⁵. 6 cfu / mL.

9. The method for preparing the down finishing agent for reducing down clustering according to claim 6, characterized in that, In S2, the fermentation temperature is 24-27℃ and the fermentation time is 4-5 days.