Fresh, non-reverting down product and method of making same

Abstract

The present application relates to a kind of fresh anti-reversion down products and its preparation method, specifically to down processing technical field, the fresh anti-reversion down product is that down is handled first using biological emulsification solution, then crosslinking odor removal nanometer microcapsule on the surface of down is obtained;Wherein, the biological emulsification solution is compounded from hydrogenated lecithin and vitamin C;The odor removal nanometer microcapsule is prepared using plant protein as wall material, odor removal component and aromatic essential oil as core material by complex emulsion method.The down product prepared by the present application has the characteristics of fresh and no peculiar smell, and the odor removal function can be long-acting, in addition, the hydrophobicity and loftiness of down product also have a certain degree of promotion.

Description

Technical Field

[0001] The invention belongs to the technical field of down processing, and particularly relates to a fresh and odor-resistant down product and a preparation method thereof. Background Art

[0002] Down fiber is a natural biomass material characterized by its lightness, softness, and warmth, making it widely used in cold-weather clothing. Currently, the most common down on the market is duck and goose down. This is due to the inherent fishy odor of ducks and geese. Furthermore, down is essentially a protein fiber containing animal fat. Even repeated degreasing and washing cannot completely eliminate impurities and bacteria. Consequently, in hot and humid conditions, down products are prone to bacterial growth, mold, and odor.

[0003] In addition to removing odors, down processing also requires attention to improving the down's hydrophobicity and fluffiness, as down has a high moisture regain and is easily absorbed from the surrounding environment. When the down absorbs a large amount of water and becomes moist, its fluffy structure will be severely damaged, the thermal resistance of the down and the aggregate will be significantly reduced, the heat transfer coefficient will increase rapidly, and the heat loss will be significant, affecting the down's normal thermal insulation performance. Therefore, the processing process also needs to focus on improving the down's hydrophobicity and fluffiness to ensure that the down can provide excellent thermal insulation performance.

[0004] Currently, the odor removal of down is usually done by degreasing, washing, drying, and then disinfecting with high-temperature steam or chemical reagents. This disinfection method is cumbersome and short-lived, and the down is very likely to return to odor during subsequent use. In addition, the treatment with high-temperature steam and chemical reagents will also affect the structure of the down fiber to a certain extent, causing the fiber to harden, thereby affecting the fiber's fluffiness and thermal insulation performance.

[0005] Based on this, the present application proposes a refreshing and odor-resistant down product and a preparation method thereof. Summary of the Invention

[0006] The purpose of the present invention is to provide a fresh and anti-smell down product and a preparation method thereof in order to solve the above problems.

[0007] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0008] As a first aspect of the present invention, a fresh and odor-resistant down product is provided. The fresh and odor-resistant down product is obtained by first treating down with a biological emulsification solution and then cross-linking deodorizing nano-microcapsules on the surface of the down.

[0009] The biological emulsion solution is compounded by hydrogenated lecithin and vitamin C; the deodorizing nano-microcapsules are prepared by a multi-phase emulsion method using plant protein as the wall material and deodorizing ingredients and aromatic essential oils as the core material.

[0010] As a further optimized solution of the present invention, the compounding mass ratio of the hydrogenated lecithin to vitamin C is 10:2-5.

[0011] As a further optimized solution of the present invention, the plant protein is autoclaved rice bran protein, and the preparation method is as follows: dissolving the rice bran protein in a phosphate buffer to obtain a rice bran protein solution, and then treating the rice bran protein solution under conditions of 100-120° C. and 0.1-0.5 MPa for 20-30 minutes, rapidly cooling the solution, and freeze-drying the solution to obtain the rice bran protein.

[0012] As a further optimization solution of the present invention, the mass ratio of the deodorizing component and the aromatic essential oil is 2-4:1.

[0013] As a further optimization scheme of the present invention, the deodorizing component includes limonene, perilla polyphenols and catechins, and the mixing mass ratio of the three is 1-5:1-5:1-5. The aromatic essential oil is one of rose essential oil, lemon essential oil or orange blossom essential oil, or a mixture of multiple equal in mass.

[0014] As a second aspect of the present invention, there is also provided a method for preparing a refreshing and odor-resistant down product as described above, comprising the following steps:

[0015] (1) mixing the down with water and the bio-emulsified solution, washing the mixture with microwave oscillation, and then setting aside;

[0016] (2) using plant protein as the wall material and deodorizing ingredients and aromatic essential oils as the core material by a multiphase emulsion method to prepare deodorizing nano-microcapsules, and then adding the deodorizing nano-microcapsules and dispersant into water to prepare a dispersion for use;

[0017] (3) The down washed in step (1), the dispersion obtained in step (2), water and laccase are mixed and treated to obtain the refreshing and anti-odor down product.

[0018] As a further optimization scheme of the present invention, in step (1), the mass ratio of water to down is 40-50:1, the amount of biological emulsified solution is 5-8 g / L, the washing temperature is 30-40° C., and the washing time is 20-30 min.

[0019] As a further optimized solution of the present invention, in step (2), the mass fraction of the deodorizing nano-microcapsules in the dispersion is 20-30%, and the dispersant accounts for 5-10% of the mass fraction of the deodorizing nano-microcapsules.

[0020] As a further optimized solution of the present invention, in step (3), the mass ratio of the dispersion, down and water is 0.4-0.8:1:20-30, the amount of laccase is 0.6-0.8 g / L, the reaction temperature is 40-50° C., and the reaction time is 60-90 min.

[0021] The beneficial effects of the present invention are:

[0022] (1) In the present invention, the deodorizing ingredients in the deodorizing nano-microcapsules can sterilize, deodorize, and remove fishy smells while simultaneously covering with aromatic essential oils, effectively eliminating odor molecules such as fishy smells and odors, and volatilizing the essential oil fragrance, making the down fresh and odorless;

[0023] (2) The present invention uses a biological emulsion solution obtained by compounding hydrogenated lecithin and vitamin C to treat down, and the effect of removing oil from the surface of down is better than that of commonly used commercial degreasing agents. The residual fat rate on the surface of down is effectively reduced, which is beneficial to the subsequent loading of deodorizing nano-microcapsules. In addition, the use of vitamin C can achieve weak oxidation of down, which can ensure the fluffiness of the down after degreasing to a certain extent.

[0024] (3) In the present invention, the deodorizing nano-microcapsules use autoclaved rice bran protein as the wall material, which can make the microcapsules hydrophobic and promote the further improvement of the hydrophobicity of down when loaded on the surface of down fibers. In addition, the present invention uses the enzymatic cross-linking reaction of laccase to graft the microcapsules to the surface of down fibers, which has stronger bonding strength and is more resistant to water washing, and can ensure the long-term performance of the deodorizing function. DETAILED DESCRIPTION

[0025] The present application is described in further detail below. It is necessary to point out that the following specific implementation methods are only used to further illustrate the present application and cannot be understood as limiting the scope of protection of the present application. Technicians in this field can make some non-essential improvements and adjustments to the present application based on the above application content.

[0026] 1. Materials and Methods

[0027] In the following examples, any method not specified may be carried out according to conventional methods, and the materials and reagents used may be obtained through commercial channels unless otherwise specified. 2. Specific embodiments

[0029] Example 1

[0030] This embodiment provides a method for preparing a fresh and odor-resistant down product, comprising the following steps:

[0031] (1) Hydrogenated lecithin and vitamin C were mixed in a mass ratio of 10:2 and then added to water, stirred at 30°C and 400 r / min for 1 hour to obtain a bio-emulsified solution, wherein the mass fraction of the bio-emulsified solution was 30%, down feathers that had been cleaned and washed with clean water were added to the bio-emulsified solution, the mass ratio of water to down feathers was 50:1, and the amount of the bio-emulsified solution was 8 g / L. After washing with microwave oscillation at 30°C for 30 minutes, the down feathers were rinsed with clean water and then used for standby;

[0032] (2) dissolving rice bran protein in a phosphate buffer having a pH of 7 to obtain a rice bran protein solution having a concentration of 5%, then treating the rice bran protein solution at 120° C. and 0.1 MPa for 20 min, rapidly cooling the solution, and freeze-drying the solution for standby use; and preparing deodorizing nano-microcapsules by a multiphase emulsion method, wherein the rice bran protein obtained by the above treatment is used as a wall material, and the deodorizing component and the aromatic essential oil are used as a core material, wherein the volume ratio of the wall material to the core material is 1:6, wherein the mass ratio of the deodorizing component to the aromatic essential oil is 2:1, and the deodorizing component includes limonene, perilla polyphenols, and catechins, and the mixed mass ratio of the three is 5:5:1, and the aromatic essential oil is rose essential oil;

[0033] Subsequently, the prepared deodorizing nano-microcapsules and dispersant were added into water and dispersed on an ultrasonic instrument to obtain a dispersant, wherein the mass fraction of the microcapsules was 30%, the amount of the dispersant was 5% of the mass of the microcapsules, and the dispersant was glyceryl stearate;

[0034] (3) The washed down, dispersion, water and laccase are mixed and treated, the mass ratio of dispersion, down and water is 0.8:1:20, the amount of laccase is 0.6 g / L, the reaction temperature is 40°C, and the reaction time is 90 min to obtain the refreshing and anti-odor down product.

[0035] Example 2

[0036] This embodiment provides a method for preparing a fresh and odor-resistant down product, comprising the following steps:

[0037] (1) Hydrogenated lecithin and vitamin C were mixed in a mass ratio of 10:5 and then added to water, stirred at 30°C and 400 r / min for 1 hour to obtain a bio-emulsified solution, wherein the mass fraction of the bio-emulsified solution was 40%, down feathers that had been cleaned and washed with clean water were added to the bio-emulsified solution with a mass ratio of water to down of 50:1 and an amount of the bio-emulsified solution of 5 g / L, and washed with microwave oscillation at 30°C for 30 minutes, and then rinsed with clean water for later use;

[0038] (2) dissolving rice bran protein in a phosphate buffer having a pH of 7 to obtain a rice bran protein solution having a concentration of 5%, then treating the rice bran protein solution at 100° C. and 0.5 MPa for 30 min, rapidly cooling the solution, and freeze-drying the solution for standby use, and preparing deodorizing nano-microcapsules by a multiphase emulsion method, wherein the rice bran protein obtained by the above treatment is used as a wall material, and the deodorizing component and the aromatic essential oil are used as a core material, wherein the volume ratio of the wall material to the core material is 1:6, wherein the mass ratio of the deodorizing component to the aromatic essential oil is 4:1, and the deodorizing component includes limonene, perilla polyphenols, and catechins, and the mixed mass ratio of the three is 1:1:5, and the aromatic essential oil is an equal mass mixture of rose essential oil and lemon essential oil;

[0039] Subsequently, the prepared deodorizing nano-microcapsules and dispersant were added into water and dispersed on an ultrasonic instrument to obtain a dispersant, wherein the mass fraction of the microcapsules was 20%, the amount of the dispersant was 10% of the mass of the microcapsules, and the dispersant was glyceryl stearate;

[0040] (3) The washed down, dispersion, water and laccase are mixed and treated, the mass ratio of dispersion, down and water is 0.4:1:30, the amount of laccase is 0.8 g / L, the reaction temperature is 50°C, and the reaction time is 60 min to obtain the fresh and anti-odor down product.

[0041] Example 3

[0042] This embodiment provides a method for preparing a fresh and odor-resistant down product, comprising the following steps:

[0043] (1) Hydrogenated lecithin and vitamin C were mixed in a mass ratio of 10:3 and then added to water, stirred at 30°C and 400 r / min for 1 hour to obtain a bio-emulsified solution, wherein the mass fraction of the bio-emulsified solution was 35%, down feathers that had been cleaned and washed with clean water were added to the bio-emulsified solution, the mass ratio of water to down feathers was 50:1, and the amount of the bio-emulsified solution was 6.5 g / L. After washing with microwave oscillation at 40°C for 20 minutes, the down feathers were rinsed with clean water and then used for standby;

[0044] (2) dissolving rice bran protein in a phosphate buffer having a pH of 7 to obtain a rice bran protein solution having a concentration of 5%, then treating the rice bran protein solution at 110° C. and 0.25 MPa for 25 min, rapidly cooling the solution, and freeze-drying the solution for standby use, and preparing deodorizing nano-microcapsules by a multiphase emulsion method, wherein the rice bran protein obtained by the above treatment is used as a wall material, and the deodorizing component and the aromatic essential oil are used as a core material, wherein the volume ratio of the wall material to the core material is 1:6, wherein the mass ratio of the deodorizing component to the aromatic essential oil is 3:1, and the deodorizing component includes limonene, perilla polyphenols, and catechins, and the mixed mass ratio of the three is 1:5:1, and the aromatic essential oil is a mass mixture of rose essential oil and orange blossom essential oil;

[0045] Subsequently, the prepared deodorizing nano-microcapsules and dispersant were added into water and dispersed on an ultrasonic instrument to obtain a dispersant, wherein the mass fraction of the microcapsules was 25%, the amount of the dispersant was 7.5% of the mass of the microcapsules, and the dispersant was glyceryl stearate;

[0046] (3) The washed down, dispersion, water and laccase are mixed and treated, the mass ratio of dispersion, down and water is 0.6:1:25, the amount of laccase is 0.7 g / L, the reaction temperature is 45°C, and the reaction time is 75 min to obtain the refreshing and anti-odor down product.

[0047] Comparative Example 1

[0048] The difference between this comparative example and Example 1 is that in step (1), hydrogenated lecithin is added to water, and the mixture is stirred at 30°C and 400 r / min for 1 h to obtain a bio-emulsified solution, wherein the mass fraction of the bio-emulsified solution is 30%, down that has been cleaned and washed with clean water is added to the bio-emulsified solution, the mass ratio of water to down is 50:1, and the amount of the bio-emulsified solution is 8 g / L. After washing with microwave oscillation at 30°C for 30 min, the down is rinsed with clean water and set aside.

[0049] Comparative Example 2

[0050] The difference between this comparative example and Example 1 is that in step (2): the down that has been cleaned and washed with clean water and a commercially available degreasing agent are added to water, the mass ratio of water to down is 50:1, and the amount of the commercially available degreasing agent (fatty alcohol polyoxyethylene ether) used is 8 g / L. Specifically, the down is washed with microwave oscillation at 30°C for 30 minutes, and then rinsed with clean water for use.

[0051] Comparative Example 3

[0052] This comparative example differs from Example 1 in that step (2) is as follows: unautoclaved rice bran protein is used as the wall material, and the deodorizing component and the aromatic essential oil are used as the core material; the volume ratio of the wall material to the core material is 1:6; the mass ratio of the deodorizing component to the aromatic essential oil is 2:1; the deodorizing component includes limonene, perilla polyphenols, and catechins, and the mixed mass ratio of the three is 5:5:1; and the aromatic essential oil is rose essential oil;

[0053] Subsequently, the prepared deodorizing nano-microcapsules and dispersant are added into water and dispersed on an ultrasonic instrument to obtain a dispersant, wherein the mass fraction of the microcapsules is 20%, the amount of the dispersant is 5% of the mass of the microcapsules, and the dispersant is glyceryl stearate.

[0054] Comparative Example 4

[0055] The difference between this comparative example and Example 1 lies in step (2): soy protein is used as the wall material, and the deodorizing component and the aromatic essential oil are used as the core material, the volume ratio of the wall material to the core material is 1:6, wherein the mass ratio of the deodorizing component to the aromatic essential oil is 2:1, the deodorizing component includes limonene, perilla polyphenols and catechins, and the mixed mass ratio of the three is 5:5:1, and the aromatic essential oil is rose essential oil;

[0056] Subsequently, the prepared deodorizing nano-microcapsules and dispersant are added into water and dispersed on an ultrasonic instrument to obtain a dispersant, wherein the mass fraction of the microcapsules is 20%, the amount of the dispersant is 5% of the mass of the microcapsules, and the dispersant is glyceryl stearate.

[0057] Comparative Example 5

[0058] The difference between this comparative example and Example 1 lies in step (3): mixing the washed down, dispersion and water, the mass ratio of dispersion, down and water being 0.8:1:20, the reaction temperature being 40° C. and the reaction time being 90 min.

[0059] In addition, down raw materials that had been cleaned and washed with clean water were used as a control group.

[0060] Verification test

[0061] 1. The residual fat rate and odor level of the down obtained from Examples 1-3, Comparative Examples 1-2, and the control group after treatment in step (1) were measured.

[0062] (1) Determination of residual fat rate: Use an analytical balance to accurately weigh 2g of down, and record the mass as m1. Dry the cleaned oil bottom bottle at 105℃ for 2h, then place it in a dryer and keep it at a constant temperature of 40℃ for 30min. Use an analytical balance to accurately read the mass of the oil bottom bottle, and record it as m2. After refluxing ether for 5h using a Soxhlet extractor, take out the oil bottom bottle, dry it at 105℃ for 2h, and then place it in a dryer and keep it at a constant temperature of 40℃ for 30min. Use an analytical balance to weigh the mass of the oil bottom bottle, and record it as m3. The calculation formula for residual fat rate is:

[0063]

[0064] During this process, the influence of moisture on the test should be eliminated. Therefore, constant weight tests need to be performed on clean grease-bottom bottles and grease-bottom bottles containing residual grease. The constant weight method is as follows: Set the oven temperature to 102°C, place the clean, empty grease-bottom bottle in the oven for 4 hours, remove it, cool it in a desiccator for 30 minutes, and weigh it on an analytical balance, recording it as M1. Repeat the drying for 1 hour, cool it in the desiccator for 30 minutes, and weigh it on an analytical balance, recording it as M2. The two weighings must satisfy the following formula:

[0065]

[0066] If it is not satisfied, continue drying in the oven until constant weight is achieved.

[0067] (2) Determination of odor level: Take a certain amount of down from an odor-free container, hold it close to your nose, sniff the odor gently, and describe the odor level intensity in words. Note that you should not smoke, drink, or eat irritating foods within one day before the test to prevent your sense of smell from being insensitive. Before the odor test, wash your hands and rinse your mouth with odorless water. The down odor level is: Level 0 means no odor, Level 1 means very faint odor that is not easily detected, Level 2 means weak odor that is slightly detected, and Level 3 means obvious odor that is easily detected. The odor here refers to unpleasant odors such as fishy and foul odors.

[0068] The results are shown in Table 1.

[0069] Table 1. Results statistics

[0070]

[0071]

[0072] As can be seen in Table 1, after treatment with the bio-emulsified solution obtained by combining hydrogenated lecithin and vitamin C in Examples 1-3, the oil content of the down was significantly reduced, and the odor level was slightly lower than that of the control group. Compared with commonly used degreasing agents on the market, such as fatty alcohol polyoxyethylene ethers, the bio-emulsified solutions used in Examples 1-3 have good compatibility with down oil and fat, resulting in a slightly better degreasing effect. A comparison of the numerical values ​​of Comparative Example 1 and Examples 1-3 shows that the use of vitamin C has a positive impact on improving the degreasing effect of down.

[0073] 2. The down products prepared in Examples 1-3 and Comparative Examples 1-5 were washed 50 times and then their odor levels were measured using the odor level measurement method described above. The down washing method was as follows: 1 g of down was immersed in 500 mL of distilled water and washed at 40°C with shaking, with each wash lasting 15 minutes. The results are shown in Table 2.

[0074] Table 2. Result statistics

[0075]

[0076] As can be seen from Table 2, after the degreasing down in Examples 1-3 was subsequently loaded with deodorizing nano-microcapsules, the odor level of the down was significantly reduced, and the odor level was 0. The reason is that the deodorizing ingredients in the deodorizing nano-microcapsules can sterilize, deodorize, and remove fishy smells while cooperating with aromatic essential oils to cover them, effectively eliminating odor molecules such as fishy smells and odors, and volatilizing the aroma of essential oils, making the down fresh and odorless. In addition, Comparative Examples 3-4 were also loaded with deodorizing nano-microcapsules, but the odor level of the obtained down was higher than that of Examples 1-3, which may be related to the grafting rate and loading strength of the deodorizing nano-microcapsules on the down.

[0077] 3. The grafting rate of deodorizing nano-microcapsules was measured for the down products prepared in Examples 1-3 and Comparative Examples 1-5.

[0078] The specific test method is to use the weight gain to evaluate the grafting rate of the deodorizing nano-microcapsules on the down. The greater the weight gain, the higher the grafting rate. The down products and the down treated in step (1) were dried at 65°C for 30 minutes, cooled and weighed. The calculation formula is as follows:

[0079]

[0080] Wherein, m1 is the dry weight of the down after treatment in step (1), g; m2 is the dry weight of the down product, g.

[0081] In addition, the weight gain of the down product after washing 50 times was measured compared with the down product after being treated in step (1).

[0082] The results are shown in Table 3.

[0083] Table 3. Result statistics

[0084]

[0085] Table 3 shows that the grafting rate of the deodorizing nano-microcapsules onto the surfaces of the down products varied between groups. The down products in Examples 1-3 had a higher amount of deodorizing nano-microcapsules grafted onto their surfaces, resulting in a lower odor level compared to the down in Table 2. Furthermore, the weight gain of the down products in Examples 1-3 after 50 washes indicates that the deodorizing nano-microcapsules grafted onto the surfaces of the down products in Examples 1-3 possessed good bonding strength.

[0086] Comparing Comparative Example 3 with Example 1, it can be seen that the deodorizing nano-microcapsules prepared in Example 1 using autoclaved rice bran protein as the wall material have better water-washing resistance. The reason is that the autoclaved rice bran protein exposes its internal hydrophobic groups, which increases the hydrophobicity of the rice bran protein surface, thereby giving the microcapsules a certain degree of water-washing resistance, which is beneficial to their adhesion to the down surface. In addition, Comparative Example 4 uses soy protein as the wall material. Due to the large number of hydrophilic groups on the surface of soy protein, the water-washing resistance of the deodorizing nano-microcapsules in Comparative Example 4 is not as good as that in Example 1, and the weight gain of the down product after washing 50 times is far less than that of Example 1.

[0087] Compared with Example 1, Comparative Example 5 does not add laccase, and the binding of its deodorizing nano-microcapsules to the surface of the down fiber is not as good as that of Example 1. Example 1 uses the enzymatic cross-linking reaction of laccase to graft the microcapsules to the surface of the down fiber, and the binding between the microcapsules and the down fiber is stronger.

[0088] 4. The down products prepared in Examples 1-3 and Comparative Examples 1-5 were tested for hydrophobicity and fluffiness;

[0089] (1) Determination of hydrophobicity: The surface contact angle of down was tested using a contact angle tester. Ten samples were tested in each group, and the average value of the results was taken.

[0090] (2) Determination of fluffiness: This test uses a 1000mL beaker as a container for down, with a beaker diameter of 10.2cm. A homemade cardboard is used as a pressing plate, with a mass of 18g and a diameter of 10cm. 2g of down is weighed each time, stirred evenly with a glass rod and flattened, then covered with a homemade pressing plate. The pressing plate is gently pressed on the sample and allowed to fall naturally. After it stops falling, it is left to stand for 1 minute. Measure the outside of the beaker with a triangle ruler and record the scale numbers on both sides of the tube wall in mm. The difference between the readings on both sides of the tube wall cannot be greater than 10mm, otherwise re-measure. Repeat the test twice on the same sample, and take the average of the four values ​​of the two results as the final result, retaining two decimal places.

[0091] The results are shown in Table 4.

[0092] Table 4. Result statistics

[0093]

[0094] As can be seen in Table 4, the down prepared in Examples 1-3 exhibited superior hydrophobicity and fluffiness compared to the comparative example. This is due to the choice of wall material for the deodorizing nano-microcapsules loaded onto the down surface. The autoclaved rice bran protein used as the wall material imparts hydrophobicity to the deodorizing nano-microcapsules, and loading the deodorizing nano-microcapsules onto the down fiber surface increases the down's hydrophobicity. Consequently, the down prepared in Comparative Examples 3-4 exhibited inferior hydrophobicity to that of Example 1.

[0095] From the comparison of the fluffiness data, it can be seen that the fluffiness of the down prepared in Comparative Examples 1-2 is lower than that in Examples 1-3. This may be because Comparative Examples 1-2 did not use vitamin C in the degreasing process of the down. When vitamin C was dissolved in water to form an acidic soaking agent for the down, the down was weakly oxidized, and the fiber molecular chains became straight, thereby increasing the compression resistance of the down fibers, which is reflected in the improvement of the fluffiness. In addition, the fluffiness of the down prepared in Comparative Example 5 was significantly lower than that of the other groups. The reason is that Comparative Example 5 did not use laccase. In addition to promoting the cross-linking of rice bran protein and down fibers and loading the deodorizing nano-microcapsules on the surface of the down, laccase can also catalyze the enzymatic cross-linking reaction between down protein fibers, thereby increasing the degree of cross-linking between fiber molecules and promoting the improvement of the compression resistance of the down fibers. Therefore, the fluffiness of the down prepared in Comparative Example 5 was significantly lower than that of the other groups.

[0096] The above-described embodiments merely illustrate several implementations of the present invention. 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 a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, and all such variations and improvements fall within the scope of protection of the present invention.

Claims

1. A refreshing and anti-smell down product, characterized in that: The refreshing and odor-resistant down product is obtained by first treating the down with a biological emulsified solution and then cross-linking the deodorizing nano-microcapsules on the surface of the down. The bio-emulsified solution is prepared by compounding hydrogenated lecithin and vitamin C, the mass fraction of the bio-emulsified solution is 30-40%, and the compounding mass ratio of hydrogenated lecithin to vitamin C is 10:2-5; The deodorizing nano-microcapsules are prepared by a multi-phase emulsion method using plant protein as a wall material and a deodorizing component and an aromatic essential oil as a core material. The weight ratio of the deodorizing component to the aromatic essential oil is 2-4:

1. The plant protein is autoclaved rice bran protein. The preparation method comprises the following steps: dissolving the rice bran protein in a phosphate buffer solution to obtain a rice bran protein solution, then treating the rice bran protein solution at 100-120° C. and 0.1-0.5 MPa for 20-30 minutes, rapidly cooling the solution, and freeze-drying the solution.

2. The refreshing and anti-smell down product according to claim 1, characterized in that: The deodorizing ingredients include limonene, perilla polyphenols and catechins, and the mixing mass ratio of the three is 1-5:1-5:1-5. The aromatic essential oil is one of rose essential oil, lemon essential oil or orange blossom essential oil, or a mixture of multiple kinds of equal mass.

3. A method for preparing the refreshing and anti-re-odor down product according to any one of claims 1-2, characterized in that: The following steps are involved: (1) Mix the down with water and the bio-emulsified solution, wash it with microwave oscillation, and then set aside; (2) Using plant protein as the wall material and deodorizing ingredients and aromatic essential oils as the core material, a multiphase emulsion method is used to prepare deodorizing nano-microcapsules, and then the deodorizing nano-microcapsules and dispersant are added to water to prepare a dispersion for use; (3) The down feathers washed in step (1), the dispersion obtained in step (2), water and laccase are mixed and treated to obtain the refreshing and anti-odor down feather products.

4. The method for preparing a refreshing and odor-resistant down product according to claim 1, wherein: In the step (1), the mass ratio of water to down is 40-50:1, the amount of biological emulsified solution is 5-8 g / L, the washing temperature is 30-40° C., and the washing time is 20-30 min.

5. The method for preparing a refreshing and odor-resistant down product according to claim 1, wherein: In the step (2), the mass fraction of the deodorizing nano-microcapsules in the dispersion is 20-30%, and the dispersant accounts for 5-10% of the mass fraction of the deodorizing nano-microcapsules.

6. The method for preparing a refreshing and odor-resistant down product according to claim 1, wherein: In the step (3), the mass ratio of the dispersion, down and water is 0.4-0.8:1:20-30, the amount of laccase is 0.6-0.8 g / L, the reaction temperature is 40-50° C., and the reaction time is 60-90 min.

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