Fruit and vegetable cleaning agent as well as preparation method and application thereof

Abstract

The invention provides a fruit and vegetable cleaning agent as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) harvesting according to growth periods of different plants, cleaning, crushing, adding sterile water, adding lactobacillus crispatus and rhodococcus ruber, and fermenting to obtain low-temperature fermentation liquid; (2) cleaning and cutting healthy stems and leaves of longevity grass, clover, Chinese cabbage, oilseed rape, crowndaisy chrysanthemum and spinach, respectively filling the stems and leaves into respective containers, adding boiling water, respectively soaking, and extruding liquid by filter cloth to respectively obtain stock solutions; (3) mixing the stock solutions to obtain a mixed stock solution, adding compound bacteria into the mixed stock solution, and fermenting to obtain a high-temperature soaking solution; and (4) mixing the low-temperature fermentation liquid, the high-temperature soaking liquid and an adsorbent to obtain a mixture, and adding a compound enzyme to obtain the fruit and vegetable cleaning agent. The fruit and vegetable cleaning agent can well degrade pesticide residues in fruits, vegetables and fish meat products, and has high activity, stability and wide applicability.

Description

Technical Field

[0001] The invention belongs to the technical field of detergents, and in particular relates to a fruit and vegetable detergent and a preparation method and application thereof. Background Art

[0002] In the process of agricultural production, many companies and farmers often use certain pesticides and other products to reduce the pests and diseases of agricultural products, maintain the appearance of agricultural products, and effectively increase the yield of crops. However, the use of pesticides can also cause certain side effects, causing certain residues on fruits and vegetables and other agricultural products, affecting the health of consumers.

[0003] The main ingredients of fruit and vegetable detergents on the market are surfactants, emulsifiers, flavors and pigments, etc. Experts have found in experiments that although such detergents can clean most of the pesticide residues on the surface of fruits and vegetables because they contain chemical ingredients such as surfactants, they are not more efficient than washing with water, and may also cause new pollution problems due to their own residues.

[0004] Therefore, there is an urgent need for a fruit and vegetable cleaning agent without adding surfactants, emulsifiers, flavors and pigments. Summary of the invention

[0005] The purpose of the present invention is to provide a fruit and vegetable cleaning agent and a preparation method and application thereof.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing a fruit and vegetable cleaning agent comprises the following steps:

[0008] (1) Low temperature extraction: Take 0.4-0.6 kg each of spinach, clover, junda, Chinese cabbage, and longevity grass, 0.6-0.8 kg each of comfrey, rapeseed, rice rhizomes, peanut stems and leaves, and Chinese grass, 0.7-0.9 kg each of edible grass, okra rhizomes, wasabi, nettle, and chrysanthemum, and 0.4-0.6 kg each of honeysuckle, smilax glabra, bupleurum, forsythia, dandelion, datura, and licorice, harvest according to the growth period of different plants, remove rotten leaves and yellow leaves, wash and crush, add 50 kg of sterile water, add Lactobacillus crispatus and Rhodococcus erythrorhizome to ferment, the fermentation temperature is 25-38°C, stir once a day for 7-10 minutes for the first 15 days, and stir once every 15 days thereafter until the fermentation is completed after a total of 90 days, filter the fermented liquid with a 100-mesh filter to obtain a low-temperature fermented liquid;

[0009] (2) High temperature extraction: Take longevity grass, clover, cabbage, rape, chrysanthemum, and spinach, pick healthy stems and leaves, wash and chop them, put them in respective containers, add boiling water, soak them respectively, and after the water cools down, squeeze out the liquid with a 100-mesh filter cloth to obtain longevity grass liquid, clover grass liquid, cabbage stock liquid, rape stock liquid, chrysanthemum stock liquid, and spinach stock liquid respectively;

[0010] (3) mixing the longevity grassland liquid, the three-leaf grassland liquid, the cabbage liquid, the rape liquid, the artemisia selengensis liquid, and the spinach liquid to obtain a mixed liquid, adding the composite bacteria to the mixed liquid, fermenting at a temperature of 30-38° C., and anaerobic fermentation for 5-8 hours to obtain a high-temperature soaking liquid;

[0011] (4) Preparation ratio: Mix the low-temperature fermentation liquid, the high-temperature soaking liquid and the adsorbent in a mass ratio of (6-7):(3-4):1 to obtain a mixture, add the complex enzyme to the mixture, stir evenly, and obtain a fruit and vegetable cleaning agent.

[0012] Furthermore, in the step (1), the mass of Lactobacillus crispatus added is 0.12-0.15 catties.

[0013] Furthermore, the mass of Rhodococcus added in step (1) is 0.12-0.15 catties.

[0014] Furthermore, in step (2), the mass ratio of stems and leaves to water in the container is 1:10-12, and the soaking time is 60-80 minutes.

[0015] Furthermore, in the step (3), 4-6 catties of longevity grassland liquid, 3-5 catties ​​of clover grassland liquid, 6-8 catties of cabbage stock liquid, 5-7 catties of rapeseed stock liquid, 5-7 catties of Artemisia selengensis stock liquid, and 6-8 catties of spinach stock liquid are mixed to obtain a mixed stock liquid.

[0016] Further, the complex enzyme includes bromelain, ficin and neutral protease.

[0017] Furthermore, the content of bromelain in the mixture is 1×10 8 -5×10 8 U / mL; the content of ficin in the mixture is 6×10 8 -9×10 8 U / mL; the content of neutral protease in the mixture is 4×10 7 -7×10 7 U / mL;

[0018] Furthermore, in the step (2), the composite bacteria is a mixture of Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus in a mass ratio of 1:(1.3-1.6):(0.4-0.7).

[0019] Furthermore, the preparation method of the adsorbent is:

[0020] (1) Wash the shells with clean water, dry them, and grind them into coarse shell powder less than 0.5 mm;

[0021] (2) placing the shell coarse powder in a high-temperature resistance furnace for calcination and expansion treatment, and naturally cooling to room temperature after the calcination is completed;

[0022] (3) The calcined and expanded coarse powder is subjected to nano-crushing treatment using a nano-crusher to crush the powder into a particle size of 1000-2000 meshes to obtain an adsorbent.

[0023] Furthermore, the calcination operation is as follows: heating to 500-550°C at a heating rate of 10-12°C / min, and calcining at this temperature for 50-60min; then heating to 900-1000°C at a heating rate of 3-5°C / min, and calcining at this temperature for 40-50min; and then heating to 1300-1400°C at a heating rate of 10-12°C / min, and calcining at this temperature for 30-40min.

[0024] The invention provides a fruit and vegetable cleaning agent prepared by the preparation method.

[0025] The present invention provides an application of the fruit and vegetable cleaning agent, wherein 1 kg of water is added to 20-40 ml of the fruit and vegetable cleaning agent to obtain a diluted fruit and vegetable cleaning agent, and vegetables, fruits or fish are soaked in the diluted fruit and vegetable cleaning agent for 30-45 minutes, and then rinsed with clean water.

[0026] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0027] 1. The present invention provides a fruit and vegetable cleaning agent and a preparation method and application thereof. The fruit and vegetable cleaning agent can effectively degrade agricultural residues in fruits, vegetables, fish and meat products, has high activity, stability and wide applicability, and can be used in multiple fields such as food, medicine, and chemical industry.

[0028] 2. This product uses a variety of organic vegetables and beans and a variety of medicinal plants for clearing heat and detoxification as raw materials. High-quality plants are picked and placed in large containers for fermentation. During the fermentation process, the activity of the fruit and vegetable cleaning agent is improved by precisely controlling key parameters such as temperature, pH value, and nutrient concentration.

[0029] 3. The various biologically active ingredients produced during the fermentation process of the specific plants of the present invention, such as natural enzymes, organic acids, phenolic compounds, etc., can effectively decompose or destroy the molecular structure of pesticides, thereby improving the cleaning effect. The active substances such as enzymes in the fruit and vegetable cleaning agent of the present invention can decompose some stains and pathogenic microorganisms, effectively prevent bacterial proliferation and prevent the spread of diseases, and thus achieve an antibacterial effect to a certain extent. Lactobacillus crispatus and Rhodococcus spp. are added during the fermentation process, wherein Lactobacillus crispatus can produce lactic acid, reduce the pH value of the environment, and thus inhibit the growth of harmful microorganisms. The metabolites of Lactobacillus crispatus and the acidic environment may have a destructive effect on pesticide molecules. In addition, Rhodococcus spp. can survive and play a role under a variety of environmental conditions, and the strain DJL-6 in the Rhodococcus spp. has a significant effect on degrading pesticides, including organochlorine pesticides and certain new pesticides. The complex enzyme includes a variety of enzymes such as proteases and lipases, which can catalyze the biodegradation process of pesticide molecules and decompose them into harmless small molecules, thereby reducing pesticide residues. The above strains convert pesticide molecules into harmless or low-toxic substances through metabolic pathways.

[0030] 4. The fruit and vegetable cleaning agent of the present invention contains trace elements such as calcium, nitrogen, oxygen, sodium, magnesium, aluminum, silicon, phosphorus, sulfur, chlorine, potassium, calcium, manganese, iron, zinc, etc., as well as various nutrients provided by plant raw materials and microorganisms and plant functional chemical components in natural plants; as well as some physiologically active substances generated by fermentation, including vitamins, amino acids, polysaccharides, peptides, polyphenols, flavonoids, mineral elements, organic acids, GABA, SOD, catalase and other antioxidant components, various probiotics, alcohols, esters, enzymes and other functional components, which can improve the cleaning effect through synergistic effects.

[0031] 5. The main component of shell powder is calcium carbonate. During a specific high-temperature calcination process, the calcium carbonate in the shell powder will decompose into calcium oxide. This process will produce some microporous structures, which enhance the adsorption capacity of shell powder. This adsorption capacity helps to remove residual pesticides, fertilizers, wax and other pollutants on the surface of fruits and vegetables. The addition of shell powder can adjust the pH value of the detergent and keep it within a stable range. This is very important to prevent certain ingredients from degrading or deteriorating, especially under different temperature conditions. The particle structure of shell powder can help prevent other ingredients in the detergent (such as compound enzymes) from aggregating or precipitating, thereby improving the physical stability of the entire product. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 Schematic diagram of washing apples with fruit and vegetable cleaning agent;

[0033] Figure 2-Figure 4 This is the test report of the fruit and vegetable cleaning agent prepared in Example 1. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] The microorganisms used in the present invention were purchased from the following manufacturers:

[0036] Lactobacillus crispatus, accession number: SHBCCD51652, was purchased from Shanghai Microbiological Collection Center.

[0037] Rhodococcus erythrocytes, accession number: SHBCCD17947, were purchased from Shanghai Microbiological Collection Center.

[0038] Cellulase, enzyme activity 300U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0039] Pectinase, enzyme activity 300 / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0040] Bromelain, enzyme activity 300U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0041] Fig proteinase, enzyme activity 300U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0042] Neutral protease, enzyme activity 300U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0043] Alkaline protease, enzyme activity 300U / mg, Shanghai Yuanye Biotechnology Co., Ltd.

[0044] Lactobacillus brevis, accession number: SHBCCD14346, was purchased from Shanghai Microbiological Collection Center.

[0045] Lactobacillus plantarum, accession number: CCTCCAB2010210, was purchased from China Center for Type Culture Collection.

[0046] Bifidobacterium longum, accession number: CCTCCHB20082718, was purchased from China Center for Type Culture Collection.

[0047] Lactobacillus bulgaricus, accession number: CCTCCCB20082295, was purchased from China Center for Type Culture Collection.

[0048] Lactobacillus helveticus, accession number: CCTCCAB2010205, was purchased from China Center for Type Culture Collection.

[0049] Lactobacillus acidophilus, accession number: CCTCCAB2010208. Purchased from China Center for Type Culture Collection.

[0050] Example 1

[0051] This embodiment provides a method for preparing a fruit and vegetable cleaning agent, comprising the following steps:

[0052] (1) Low temperature extraction: Take 0.5 kg each of spinach, clover, Junda vegetable, Chinese cabbage, and longevity grass, 0.7 kg each of comfrey, rapeseed, rice rhizomes, peanut stems and leaves, and Chinese grass, take 0.8 kg each of edible grass, okra rhizomes, wasabi, nettle, and chrysanthemum, take 0.5 kg each of honeysuckle, wild smilax, bupleurum, forsythia, dandelion, datura, and licorice, harvest according to the growth period of different plants, remove rotten leaves and yellow leaves, wash and crush, add 50 kg of sterile water, add Lactobacillus crispatus and Rhodococcus erythrorhizome to ferment, the fermentation temperature is 35°C, stir once a day for 8 minutes in the first 15 days, and stir once every 15 days thereafter, until the fermentation is completed after a total of 90 days, filter the fermented liquid with a 100-mesh filter to obtain a low-temperature fermented liquid;

[0053] (2) High temperature extraction: Take longevity grass, clover, cabbage, rape, chrysanthemum, and spinach, pick healthy stems and leaves, wash and chop them, put them in respective containers, add boiling water, soak them respectively, and after the water cools down, squeeze out the liquid with a 100-mesh filter cloth to obtain longevity grass liquid, clover grass liquid, cabbage stock liquid, rape stock liquid, chrysanthemum stock liquid, and spinach stock liquid respectively;

[0054] (3) mixing the longevity grassland liquid, the three-leaf grassland liquid, the cabbage liquid, the rape liquid, the artemisia selengensis liquid, and the spinach liquid to obtain a mixed liquid, adding the composite bacteria to the mixed liquid, fermenting at a temperature of 35° C., and anaerobic fermentation for 7 hours to obtain a high-temperature soaking liquid;

[0055] (4) Preparation ratio: low-temperature fermentation liquid, high-temperature soaking liquid and adsorbent are mixed in a mass ratio of 6:3:1 to obtain a mixture, complex enzyme is added to the mixture, and stirred evenly to obtain a fruit and vegetable cleaning agent.

[0056] The mass of Lactobacillus crispatus added in step (1) is 0.14 catties.

[0057] The mass of Rhodococcus added in step (1) is 0.13 catties.

[0058] In the step (2), the mass ratio of stems and leaves to water in the container is 1:10, and the soaking time is 70 minutes.

[0059] In the step (3), 5 jin of longevity grassland liquid, 4 jin of three-leaf grassland liquid, 7 jin of cabbage stock liquid, 6 jin of rape stock liquid, 6 jin of artemisia selengensis stock liquid, and 7 jin of spinach stock liquid are mixed to obtain a mixed stock liquid.

[0060] The complex enzyme includes bromelain, ficin and neutral protease. The content of bromelain in the mixture is 3×10 8 U / mL; the content of ficin in the mixture is 7×10 8 U / mL; the content of neutral protease in the mixture is 6×10 7 U / mL;

[0061] In the step (2), the composite bacteria is a mixture of Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus in a mass ratio of 1:1.5:0.6.

[0062] The preparation method of the adsorbent is:

[0063] (1) Wash the shells with clean water, dry them, and grind them into coarse shell powder less than 0.5 mm;

[0064] (2) The shell coarse powder is placed in a high-temperature resistance furnace for calcination and expansion treatment. The calcination operation is as follows: heating to 520°C at a heating rate of 11°C / min, and calcining at this temperature for 55 minutes; then heating to 950°C at a heating rate of 4°C / min, and calcining at this temperature for 45 minutes; then heating to 1350°C at a heating rate of 11°C / min, and calcining at this temperature for 35 minutes. After calcination, it is naturally cooled to room temperature;

[0065] (3) The calcined and expanded coarse powder is subjected to nano-crushing treatment using a nano-crusher to crush the powder into a particle size of 1000-2000 meshes to obtain an adsorbent.

[0066] Example 2

[0067] This embodiment provides a method for preparing a fruit and vegetable cleaning agent, comprising the following steps:

[0068] (1) Low temperature extraction: Take 0.4 kg each of spinach, clover, juniper, Chinese cabbage, and longevity grass, 0.8 kg each of comfrey, rape, rice rhizomes, peanut stems and leaves, and Chinese grass, take 0.7 kg each of edible grass, okra rhizomes, wasabi, nettle, and chrysanthemum, take 0.6 kg each of honeysuckle, smilax glabra, bupleurum, forsythia, dandelion, datura, and licorice, harvest according to the growth period of different plants, remove rotten leaves and yellow leaves, wash and crush, add 50 kg of sterile water, add Lactobacillus crispatus and Rhodococcus erythrorhizome to ferment, the fermentation temperature is 38°C, stir once a day for 7 minutes for the first 15 days, and stir once every 15 days thereafter, until the fermentation is completed after a total of 90 days, filter the fermented liquid with a 100-mesh filter to obtain a low-temperature fermented liquid;

[0069] (2) High temperature extraction: Take longevity grass, clover, cabbage, rape, chrysanthemum, and spinach, pick healthy stems and leaves, wash and chop them, put them in respective containers, add boiling water, soak them respectively, and after the water cools down, squeeze out the liquid with a 100-mesh filter cloth to obtain longevity grass liquid, clover grass liquid, cabbage stock liquid, rape stock liquid, chrysanthemum stock liquid, and spinach stock liquid respectively;

[0070] (3) mixing the longevity grassland liquid, the three-leaf grassland liquid, the cabbage stock liquid, the rape stock liquid, the artemisia selengensis stock liquid, and the spinach stock liquid to obtain a mixed stock liquid, adding the composite bacteria to the mixed stock liquid, fermenting at a temperature of 38° C., and anaerobic fermentation for 5 hours to obtain a high-temperature soaking liquid;

[0071] (4) Preparation ratio: low-temperature fermentation liquid, high-temperature soaking liquid and adsorbent are mixed in a mass ratio of 7:4:1 to obtain a mixture, complex enzyme is added to the mixture, and stirred evenly to obtain a fruit and vegetable cleaning agent.

[0072] The mass of Lactobacillus crispatus added in step (1) is 0.12 catties.

[0073] The mass of Rhodococcus added in step (1) is 0.15 catties.

[0074] In the step (2), the mass ratio of stems and leaves to water in the container is 1:12, and the soaking time is 60 minutes.

[0075] In the step (3), 4 jin of longevity grassland liquid, 5 jin of three-leaf grassland liquid, 6 jin of cabbage stock liquid, 7 jin of rapeseed stock liquid, 5 jin of artemisia selengensis stock liquid, and 8 jin of spinach stock liquid are mixed to obtain a mixed stock liquid.

[0076] The complex enzyme includes bromelain, ficin and neutral protease. The content of bromelain in the mixture is 1×10 8 U / mL; the content of ficin in the mixture is 9×10 8 U / mL; the content of neutral protease in the mixture is 4×107 U / mL;

[0077] In the step (2), the composite bacteria is a mixture of Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus in a mass ratio of 1:1.3:0.7.

[0078] The preparation method of the adsorbent is:

[0079] (1) Wash the shells with clean water, dry them, and grind them into coarse shell powder less than 0.5 mm;

[0080] (2) The shell coarse powder is placed in a high-temperature resistance furnace for calcination and expansion treatment. The calcination operation is as follows: the temperature is increased to 550°C at a heating rate of 10°C / min, and the temperature is kept at calcination for 50 minutes; then the temperature is increased to 900°C at a heating rate of 5°C / min, and the temperature is kept at calcination for 50 minutes; the temperature is further increased to 1300°C at a heating rate of 12°C / min, and the temperature is kept at calcination for 40 minutes. After the calcination is completed, it is naturally cooled to room temperature;

[0081] (3) The calcined and expanded coarse powder is subjected to nano-crushing treatment using a nano-crusher to crush the powder into a particle size of 1000-2000 meshes to obtain an adsorbent.

[0082] Comparative Example 1

[0083] The difference between this comparative example and Example 1 is: 0.8 kg each of spinach, clover, Junda vegetable, cabbage, and longevity grass, 0.4 kg each of comfrey, rapeseed, rice rhizomes, stems and leaves of peanuts, and Chinese grass, 0.5 kg each of edible leaf grass, okra rhizomes, wasabi, nettles, and chrysanthemum, and 0.8 kg each of honeysuckle, wild smilax, bupleurum, forsythia, dandelion, stramonium and licorice.

[0084] Comparative Example 2

[0085] The difference between this comparative example and Example 1 is that the mass of Lactobacillus crispatus added is 0.08 catties; the mass of Rhodococcus erythrorhizium added is 0.19 catties.

[0086] Comparative Example 3

[0087] The difference between this comparative example and Example 1 is that 2 jin of longevity grassland liquid, 7 jin of clover grassland liquid, 2 jin of cabbage stock liquid, 11 jin of rape stock liquid, 3 jin of artemisia selengensis stock liquid, and 10 jin of spinach stock liquid are mixed to obtain a mixed stock liquid.

[0088] Comparative Example 4

[0089] The difference between this comparative example and Example 1 is that the compound enzyme includes pectinase, alkaline protease and cellulase. The content of pectinase in the mixture is 3×10 8 U / mL; the content of alkaline protease in the mixture is 7×10 8U / mL; the content of cellulase in the mixture is 6×10 7 U / mL.

[0090] Comparative Example 5

[0091] The difference between this comparative example and Example 1 is that the content of bromelain in the mixture is 6×10 7 U / mL; the content of ficin in the mixture is 3×10 8 U / mL; the content of neutral protease in the mixture is 7×10 8 U / mL.

[0092] Comparative Example 6

[0093] The difference between this comparative example and Example 1 is that the composite bacteria is a mixture of Lactobacillus plantarum, Lactobacillus helveticus and Lactobacillus acidophilus in a mass ratio of 1:1:1.

[0094] Comparative Example 7

[0095] The difference between this comparative example and Example 1 is that the composite bacteria is a mixture of Bifidobacterium longum, Lactobacillus casei and Lactobacillus breve in a mass ratio of 1:1.5:0.6.

[0096] Comparative Example 8

[0097] The difference between this comparative example and Example 1 is that the calcination operation is as follows: heating to 400°C at a heating rate of 11°C / min and calcining for 30 minutes; continuing to heat to 800°C at a heating rate of 10°C / min, and keeping at this temperature for calcining for 30 minutes; continuing to heat to 1200°C at a heating rate of 5°C / min, and keeping at this temperature for calcining for 60 minutes. After the calcination is completed, it is naturally cooled to room temperature.

[0098] Comparative Example 9

[0099] The difference between this comparative example and Example 1 is that the adsorbent is commercially available shell powder with a particle size of 1000-2000 mesh purchased from Lingshou County Yiteng New Material Technology Co., Ltd.

[0100] Performance Testing

[0101] 1. The fruit and vegetable cleaning agents prepared in Examples 1-2 and Comparative Examples 1-9 were tested for their pesticide residue and fruit wax removal effects.

[0102] According to the NY / T761-2008 standard "Determination of organophosphorus, organochlorine, pyrethroid and carbamate pesticide residues in vegetables and fruits" and the GB2763-2016 Maximum Residue Limits of Pesticides in Foods, Examples 1-2, Comparative Examples 1-9, and commercially available fruit and vegetable cleaning agents (brand: Northern Washing) and clean water were tested for the removal effects of pesticide residues and fruit wax on fruits and vegetables. The results are shown in Table 1. Figure 2-4 This is the test report of the fruit and vegetable cleaning agent in Example 1.

[0103] Table 1 Test results

[0104]

[0105]

[0106] 2. Stability test was carried out in accordance with GB / T24691-2022: the test conditions are as follows: Heat resistance: store in an environment with a temperature of (40±2)℃ for 24 hours and observe the appearance. Cold resistance: store in an environment with a temperature of (-5±2)℃ for 24 hours and observe the appearance. The results are shown in Table 2.

[0107] Table 2 Test results

[0108]

[0109]

[0110] It can be seen from the above performance test results that the fruit and vegetable cleaning agents of Examples 1-2 have good use effects, especially the comprehensive performance of Example 1 is the most outstanding, which is mainly due to the synergistic effect of multiple components.

[0111] However, since the comparative examples did not adopt the necessary technical solutions, the corresponding performance tests were significantly worse than those of the embodiments. In comparative examples 1-8, the low-temperature fermentation liquid, high-temperature soaking liquid, and complex enzyme were changed, and it can be seen that the cleaning effect decreased. The adsorbent solution was not used in comparative examples 8-9, and it can be seen from the results that the stability of the fruit and vegetable cleaning agent was affected. The above experimental results further prove the importance of the technical solution defined in the present invention for its technical effect.

[0112] 3. Application testing:

[0113] Use CARD pesticide rapid test card for testing: 1. Wipe off the dirt on the surface of fruits and vegetables, drop 2-3 drops of eluent on the surface of fruits and vegetables, and gently rub the droplets with another piece of fruit and vegetable skin or leaf. 2. Take a CARD card, tear off the cover film, drop the liquid on the fruits and vegetables on the white tablet, and let it stand for 10 minutes. 3. Fold the CARD card in half and squeeze it with your hands for 3 minutes to make the red tablet and the white tablet overlap and react. 4. If the white tablet turns blue, it is normal. If it does not turn blue, the pesticide residue exceeds the standard. The bluer the pesticide residue, the lower the pesticide residue.

[0114] Card Pesticide Rapid Test Card (also commonly known as Pesticide Residue Rapid Test Card, Pesticide Residue Detection Card, Pesticide Residue Rapid Test Card) mainly reacts to organophosphorus and carbamate pesticide residues. These two types of pesticides are commonly used insecticides in agricultural production and are highly toxic. Card Pesticide Rapid Test Card uses test paper made of cholinesterase and color developer that are highly sensitive to these two types of pesticides to detect pesticide residues through specific chemical reactions.

[0115] Specifically, cholinesterase can catalyze the hydrolysis of indophenol acetate (red) into acetic acid and indophenol (blue). However, when organophosphorus or carbamate pesticides are present, they inhibit the activity of cholinesterase, thereby preventing or slowing down the catalytic process, resulting in an unclear color change or a light blue color. By observing the color change on the test paper, it is possible to preliminarily determine whether there are high doses of organophosphorus or carbamate pesticide residues in the sample.

[0116] 1. The same batch of apples purchased from the supermarket were used for experimental testing. The results are shown in Figure 1 .

[0117] Figure 1 In the test, 1. only the eluent was dripped without touching the apples; 2. the fruit and vegetable cleaning agent of Example 1 and water were used for soaking; 3. only clean water was used for soaking; 4. the apples without any treatment were tested with the eluent. As can be seen from the figure, the white tablets of the untreated apples (No. 4) basically did not change color, indicating that the pesticide residues were serious. After soaking for 15 minutes (No. 2), most of the pesticide residues had been removed, and the blue depth was close to the control sample (No. 1). Soaking in clean water alone also had the effect of removing pesticide residues (No. 3), but the blue depth was relatively weak.

[0118] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a fruit and vegetable cleaning agent, characterized in that: The following steps are involved: (1) Low temperature extraction: Take 0.4-0.6 kg each of spinach, clover, juniper, Chinese cabbage, and longevity grass, 0.6-0.8 kg each of comfrey, rapeseed, rice rhizomes, peanut stems and leaves, and Chinese grass, 0.7-0.9 kg each of edible grass, okra rhizomes, horseradish, nettles, and chrysanthemum, take 0.4-0.6 kg each of honeysuckle, smilax glabra, bupleurum, forsythia, dandelion, datura, and licorice, remove rotten leaves and yellow leaves, wash and crush, add 50 kg of sterile water, add Lactobacillus crispatus and Rhodococcus erythrorhizome to ferment, the fermentation temperature is 25-38°C, stir once a day for 7-10 minutes for the first 15 days, and stir once every 15 days thereafter until the fermentation is completed after a total of 90 days, filter the fermented liquid with a 100-mesh filter to obtain a low-temperature fermented liquid; (2) High temperature extraction: Take longevity grass, clover, cabbage, rape, chrysanthemum, and spinach, pick the stems and leaves, wash and chop them, put them in containers, add boiling water, soak them separately, and after the water cools down, squeeze out the liquid with a 100-mesh filter cloth to obtain longevity grass liquid, clover grass liquid, cabbage stock liquid, rape stock liquid, chrysanthemum stock liquid, and spinach stock liquid respectively; (3) mixing the longevity grassland liquid, the three-leaf grassland liquid, the cabbage liquid, the rape liquid, the artemisia selengensis liquid, and the spinach liquid to obtain a mixed liquid, adding the composite bacteria to the mixed liquid, fermenting at a temperature of 30-38° C., and anaerobic fermentation for 5-8 hours to obtain a high-temperature soaking liquid; (4) Preparation ratio: Mix the low-temperature fermentation liquid, the high-temperature soaking liquid and the adsorbent in a mass ratio of (6-7):(3-4):1 to obtain a mixture, add the complex enzyme to the mixture, stir evenly, and obtain a fruit and vegetable cleaning agent.

2. The method for preparing the fruit and vegetable cleaning agent according to claim 1, characterized in that: In the step (1), the mass of Lactobacillus crispatus added is 0.12-0.15 catties; the mass of Rhodococcus erythrocytes added is 0.12-0.15 catties.

3. The method for preparing the fruit and vegetable cleaning agent according to claim 1, characterized in that: In the step (2), the mass ratio of stems and leaves to water in the container is 1:10-12, and the soaking time is 60-80 minutes.

4. The method for preparing the fruit and vegetable cleaning agent according to claim 1, characterized in that: In the step (3), 4-6 catties of longevity grassland liquid, 3-5 catties ​​of three-leaf grassland liquid, 6-8 catties of cabbage stock liquid, 5-7 catties of rapeseed stock liquid, 5-7 catties of artemisia selengensis stock liquid, and 6-8 catties of spinach stock liquid are mixed to obtain a mixed stock liquid.

5. The method for preparing the fruit and vegetable cleaning agent according to claim 1, characterized in that: The complex enzyme includes bromelain, ficin and neutral protease; the content of bromelain in the mixture is 1×10 8 -5×10 8 U / mL; the content of ficin in the mixture is 6×10 8 -9×10 8 U / mL; the content of neutral protease in the mixture is 4×10 7 -7×10 7 U / mL.

6. The method for preparing the fruit and vegetable cleaning agent according to claim 1, characterized in that: In the step (2), the composite bacteria is a mixture of Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus in a mass ratio of 1:(1.3-1.6):(0.4-0.7).

7. The method for preparing the fruit and vegetable cleaning agent according to claim 1, characterized in that: The preparation method of the adsorbent is: (1) Wash the shells with clean water, dry them, and grind them into coarse shell powder less than 0.5 mm; (2) placing the shell coarse powder in a high-temperature resistance furnace for calcination and expansion treatment, and naturally cooling to room temperature after calcination; (3) The calcined and expanded coarse powder is subjected to nano-crushing treatment using a nano-crusher to crush the powder into a particle size of 1000-2000 meshes to obtain an adsorbent.

8. The method for preparing the fruit and vegetable cleaning agent according to claim 7, characterized in that: The calcination operation is as follows: heating to 500-550°C at a heating rate of 10-12°C / min, and calcining at a temperature of 50-60min; then heating to 900-1000°C at a heating rate of 3-5°C / min, and calcining at a temperature of 40-50min; and then heating to 1300-1400°C at a heating rate of 10-12°C / min, and calcining at a temperature of 30-40min.

9. A fruit and vegetable cleaning agent prepared by the preparation method according to any one of claims 1 to 8.

10. An application of a fruit and vegetable cleaning lotion prepared by the preparation method according to any one of claims 1 to 8, characterized in that: Add 1 kg of water to 20-40 ml of fruit and vegetable cleaning agent to obtain a diluted fruit and vegetable cleaning agent. Soak vegetables, fruits or fish in the diluted fruit and vegetable cleaning agent for 30-45 minutes, then rinse with clean water.

Images