Preparation method of spray for removing fishy smell in slaughter house

Abstract

The preparation method comprises the following steps: culturing zinc yeast in a solid culture medium at 37 DEG C for 24-48 hours, transferring the zinc yeast to a fermentation tank, adding a certain amount of yeast zinc when the amount of the yeast in the fermentation tank reaches 1 * 10 < 7 > / ml, and fermenting for 2-3 hours; free zinc factor groups after decomposition, fermentation and activation can be subjected to a bonding effect with nitrogen atoms in the fishy smell to form a reinforced bonding polymer which wraps odor molecules, so that the fishy smell is eliminated, and the fermented product is subpackaged to prepare a fishy smell removal spray finished product; the fishy smell removing spray belongs to a biological friendly product, can well degrade odor molecules in the air, and can effectively decompose harmful gases such as ammonia gas and hydrogen sulfide in the air, so that the aim of treating both symptoms and root causes is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of space purification, in particular to a preparation method for removing the fishy smell of a slaughterhouse. Background Art

[0003] In recent years, there have been some research reports on deodorizing preparations and deodorizing farms at home and abroad, and dealing with the waste gas from the slaughtering process is a difficult problem. Especially ammonia, more and more slaughterhouse owners pay attention to environmental issues and strengthen management, but the problem of dirty and messy slaughterhouses has not been well solved. Deodorizing preparations include polyformaldehyde, zeolite, organic acid, enzyme preparations, urease inhibitors, microorganisms, Chinese herbal medicines and other products. Most of them belong to "masking type deodorizing", which does not effectively eliminate the chemical fishy smell components that are harmful to the human body, and in fact they still exist; although some products have a rapid deodorizing effect, they inevitably bring secondary pollution; relatively environmentally friendly fermented deodorizing agents, environmentally friendly deodorizing products have been developed, which can quickly eliminate fishy smells.

[0004] The present invention specifically relates to a safe, long-lasting and continuous deodorizing spray with high effectiveness, low cost, no toxicity, no harm, no side effects, no residue and no secondary pollution and a preparation method thereof. Summary of the invention

[0005] The purpose of the present invention is to provide a spray for removing the fishy smell of slaughterhouses and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology. The spray for removing fishy smell of the present invention is a bio-friendly product, which can well degrade the odor molecules in the air and effectively decompose harmful gases such as ammonia and hydrogen sulfide in the air, so as to achieve the purpose of treating both the symptoms and the root causes.

[0006] The zinc yeast of the present invention is cultured on a solid medium at 37°C for 24 to 48 hours and then transplanted to a fermentation tank. When the number of yeast in the fermentation tank reaches 1×10 7 When the content of yeast zinc is 500mg / ml, a certain amount of yeast zinc is added. The free zinc factor groups after decomposition, fermentation and activation can bond with the nitrogen atoms in the fishy smell to form reinforced bond polymers, which wrap the odor molecules and thus eliminate the fishy smell. The fermented products are packaged to make the finished product of fishy smell removal spray.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The preparation process of a spray for removing fishy odor from slaughterhouses comprises the following steps: solid culture medium yeast cultivation → fermentation tank cultivation → packaging.

[0009] The specific preparation steps include:

[0010] (1) solid medium yeast culture: inoculate a high zinc tolerant zinc-rich yeast strain onto a solid medium of malt juice containing 6 to 22 wt% sugar, 20 to 30 wt% peptone, 2 to 10 wt% citric acid, and a pH of 5.6 to 6.4, and culture at 37° C. for 24 to 48 hours;

[0011] (2) Fermentation tank cultivation: Inoculate 2-4 ml of zinc-rich yeast strains on solid culture medium into a tank filled with 80-500 ml of 3 The content of peptone is 100-300ml, citric acid is 20-50ml, protease is 90-180ml, ammonium sulfate is 30-50ml, corn oil is 10-20ml, deionized water is 180-250ml 3 , pH value is 4.5-6.5, fermentation culture, take samples every 4 hours, count under microscope, when yeast count is 1×10 7 When the concentration of yeast zinc was 100-290 mg / ml, 100-290 mg yeast zinc was added by feeding method and cultured for 12 hours;

[0012] (3) Packaging: Separate the bacterial mixture obtained in step (2) to obtain a separated liquid, and use a filling machine to fill the separated liquid into a push-type bottle. When the free activated zinc factor content reaches 6000-9000 mg / kg, it can be used directly, thus obtaining the spray for removing the fishy odor of slaughterhouses.

[0013] Preferably, the above preparation method includes the following specific processes:

[0014] Solid medium yeast culture → fermentation tank cultivation → packaging.

[0015] (1) Yeast culture on solid medium: A high-zinc-tolerant zinc-rich yeast strain is inoculated onto a solid medium of malt juice containing 6-22 wt% sugar, 20-30 wt% peptone, 2-10 wt% citric acid, and a pH of 5.6-6.4, and cultured at 37°C for 24-48 hours.

[0016] (2) Fermentation tank cultivation: Inoculate 2-4 ml of zinc-rich yeast strains on solid culture medium into a tank filled with 80-500 ml of 3 The content of peptone is 100-300ml, citric acid is 20-50ml, protease is 90-180ml, ammonium sulfate is 30-50ml, corn oil is 10-20ml, deionized water is 180-250ml 3 , pH value is 4.5-6.5, fermentation culture, take samples every 4 hours, count under a microscope, when the yeast count reaches 1×10 7 When the concentration of yeast zinc is 100-260 mg / ml, 100-260 mg yeast zinc is added by feeding method and cultured for 12 hours.

[0017] (3) Packaging: Use a filling machine to fill the mixture into a push-type bottle. When the free activated zinc factor content reaches 6000-9000 mg / kg, the mixture can be used directly to obtain the spray for removing the fishy odor of slaughterhouses.

[0018] Preferably, the above preparation method includes the following specific processes:

[0019] Solid medium yeast culture → fermentation tank cultivation → packaging.

[0020] (1) Yeast culture on solid medium: A high-zinc-tolerant zinc-rich yeast strain is inoculated onto a solid medium of malt juice containing 6 to 22 wt% sugar, 20 to 30 wt% peptone, 2 to 10 wt% citric acid, and a pH of 5.6 to 6.4, and cultured at 37°C for 24 to 48 hours.

[0021] (2) Fermentation tank cultivation: Inoculate 2-4 ml of zinc-rich yeast strains on solid culture medium into a tank filled with 80-500 ml of 3 The content of peptone is 100-300ml, citric acid is 20-50ml, protease is 90-180ml, ammonium sulfate is 30-50ml, corn oil is 10-20ml, deionized water is 180-250ml 3 , pH value is 4.5-6.5, fermentation culture, take samples every 4 hours, count under a microscope, when the yeast count reaches 1×10 7 When the concentration of yeast zinc was 100 μg / ml, 250 mg yeast zinc was added by feeding method and cultured for 12 hours.

[0022] (3) Packaging: Separate the bacterial mixture obtained in step (2) to obtain a separated liquid, and use a filling machine to fill the separated liquid into a push-type bottle. When the free activated zinc factor content reaches 6000-9000 mg / kg, it can be used directly, thus obtaining the spray for removing the fishy odor of slaughterhouses.

[0023] Compared with the prior art, the invention has the advantages of simplified process, simple operation, easier controllability, cost saving,

[0024] (1) The production process of the fishy odor remover of the present invention is created based on a high-efficiency biological fermentation method. The fermentation tank is easy to operate, has good sealing performance and stable transmission, is affordable, and has guaranteed effects.

[0025] (2) The deodorizing agent of the present invention can remove fishy smell quickly. The odor generated in the slaughterhouse is quickly decomposed, adsorbed and clustered after contacting the deodorizing agent, and the fishy smell disappears immediately. The deodorizing agent can remove fishy smell for a long time and is applicable to a wide range of environments. It can play the role of removing fishy smell and removing odor under any climate, humidity and temperature conditions.

[0026] (3) The fishy odor remover of the present invention is safe, non-toxic, friendly to the environment and air, and has been tested to be non-irritating and non-toxic to the skin.

[0027] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] A method for preparing a spray for removing the fishy smell of slaughterhouses, the specific process is as follows:

[0030] Solid medium yeast culture → fermentation tank cultivation → packaging.

[0031] (1) Yeast culture on solid medium: A zinc-rich yeast strain tolerant to high zinc was inoculated onto a solid malt juice medium containing 15 wt% sugar, 25 wt% peptone, 8 wt% citric acid, and a pH value of 5.6-6.4, and cultured at 37°C for 24 hours.

[0032] (2) Fermentation tank cultivation: Inoculate 3 ml of zinc-rich yeast strains on solid culture medium into a 500 ml 3 200ml of peptone, 40ml of citric acid, 150ml of trypsin, 40ml of ammonium sulfate, 15ml of corn oil, 200ml of deionized water 3 , pH value is 4.5-6.5, fermentation culture, take samples every 4 hours, count under a microscope, when the yeast count reaches 1×10 7 When the concentration of yeast zinc was 100 mg / ml, 150 mg yeast zinc was added by feeding method and cultured for 12 hours.

[0033] (3) Packaging: Separate the bacterial mixture obtained in step (2) to obtain a separated liquid, and use a filling machine to fill the separated liquid into a push-type bottle. When the free activated zinc factor content reaches 6500 mg / kg, it can be used directly, thus obtaining the spray for removing the fishy odor of slaughterhouses.

[0034] Example 2

[0035] A method for preparing a spray for removing the fishy smell of slaughterhouses, the specific process is as follows:

[0036] Solid medium yeast culture → fermentation tank cultivation → packaging.

[0037] (1) Yeast culture on solid medium: A high-zinc-tolerant zinc-rich yeast strain was inoculated onto a solid malt juice medium containing 15 wt% sugar, 25 wt% peptone, 8 wt% citric acid, and a pH value of 5.6-6.4 and cultured at 37°C for 24 hours.

[0038] (2) Fermentation tank cultivation: Inoculate 3 ml of zinc-rich yeast strains on solid culture medium into a 500 ml 3 The solution contains 200ml of peptone, 40ml of citric acid, 150ml of trypsin, 40ml of ammonium sulfate, 15ml of corn oil, and 200ml of deionized water. 3 , pH value is 4.5-6.5, fermentation culture, take samples every 4 hours, count under a microscope, when the yeast count reaches 1×10 7 When the concentration of yeast zinc was 1 / ml, 180 mg yeast zinc was added by feeding method and cultured for 12 hours.

[0039] (3) Packaging: Use a filling machine to fill the mixture into a push-type bottle. When the free activated zinc factor content reaches 8000 mg / kg, the mixture can be used directly to obtain the spray for removing the fishy odor of slaughterhouses.

[0040] Example 3

[0041] A method for preparing a spray for removing the fishy smell of slaughterhouses, the specific process is as follows:

[0042] Solid medium yeast culture → fermentation tank cultivation → packaging.

[0043] (1) Yeast culture on solid medium: A high-zinc-tolerant zinc-rich yeast strain was inoculated onto a solid malt juice medium containing 15 wt% sugar, 25 wt% peptone, 8 wt% citric acid, and a pH value of 5.6-6.4 and cultured at 37°C for 24 hours.

[0044] (2) Fermentation tank cultivation: Inoculate 3 ml of zinc-rich yeast strains on solid culture medium into a 500 ml 3 The solution contains 200ml of peptone, 40ml of citric acid, 150ml of trypsin, 40ml of ammonium sulfate, 15ml of corn oil, and 200ml of deionized water. 3 , pH value is 4.5-6.5, fermentation culture, take samples every 4 hours, count under a microscope, when the yeast count reaches 1×10 7 When the concentration of yeast zinc was 100 μg / ml, 250 mg yeast zinc was added by feeding method and cultured for 12 hours.

[0045] (3) Packaging: Use a filling machine to fill the mixture into a push-type bottle. When the free activated zinc factor content reaches 8800 mg / kg, the mixture can be used directly to obtain the spray for removing the fishy odor of slaughterhouses.

[0046] Test Example 1

[0047] 1. Methods

[0048] 1. Inspection basis: Technical Specifications for Disinfection, 2002 edition, 2.1.1.5.5, 2.1.1.7.4;

[0049] 2. Neutralizer identification test: Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0050] 3. Action time: 15s, 20s, 35s;

[0051] 4. The test temperature was 20℃ and the experiment was repeated 3 times.

[0052] 2. Equipment

[0053] 1. Sample: Take 100 ml of each of the sprays of Examples 1-3;

[0054] 2. Test bacteria: Escherichia coli, Staphylococcus aureus, Candida albicans;

[0055] 3. Neutralizer: 1% lecithin, 1% Tween-80TSB;

[0056] 4. Organic interferences: 3% bovine serum albumin;

[0057] 5. Constant temperature incubator (model: 404L);

[0058] 6. Adjustable constant temperature water bath;

[0059] 7. Standard hard water: hardness 342 mg / L.

[0060] Table 1 Effect of the antibacterial ability of the spray for removing fishy odor

[0061]

[0062] From the data in Table 1, it can be seen that the fishy odor removal sprays prepared in Examples 1 to 3 can effectively sterilize, and the fishy odor removal spray prepared in Example 3 can more effectively sterilize the fishy odor. The sterilization rate in 35 seconds reaches 99.9%, which can effectively reduce the fishy odor caused by bacterial growth.

[0063] Test Example 2

[0064] Select 6 enclosed spaces, each of which is 1m 3, a barrel of slaughter waste with foul odor is placed in each space, and the slaughter waste in each barrel weighs 10kg. The indoor temperature needs to be controlled at 30-35°C. The deodorizing spray prepared in 5 space embodiments is selected as the test, and the deodorizing spray is directly sprayed on the slaughter waste in life. The remaining space does not use the deodorizing spray as the control group; after the deodorizing spray is sprayed, it is tested on time, and the concentration of ammonia and hydrogen sulfide in the room is tested every 7 days. The concentration of ammonia, hydrogen sulfide and removal rate are calculated respectively according to the blank room as the control group. The monitoring time is 35 days. The specific results are shown in Table 2 below. The detection methods used include GB / T14678-1993 Air Quality-Ammonia and Hydrogen Sulfide Determination-Gas Chromatography, GB / T14675-199 Air Quality-Determination of Malodor-Three-point Comparison Stink Bag Method.

[0065] Table 2 Results of simulated deodorizing spray test

[0066]

[0067] It can be seen from the test data in Table 2 that the deodorizing sprays prepared in Examples 1 to 3 can effectively remove fishy smells, and the deodorizing spray in Example 3 has the best effect, with an average odor removal rate of 97.1% over 35 days. The deodorizing spray of the present invention has an excellent deodorizing effect, and the deodorizing duration can reach at least 35 days.

[0068] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0069] It should be noted that the above content only illustrates the technical idea of ​​the present invention and cannot be used to limit the protection scope of the present invention. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications all fall within the protection scope of the claims of the present invention.

Claims

1. A method for preparing a spray for removing the fishy odor of a slaughterhouse, characterized in that: The following steps are involved: (1) inoculating a high-zinc-tolerant zinc-rich yeast strain into a solid malt juice medium having a sugar content of 6 to 22 wt%, a peptone content of 20 to 30 wt%, a citric acid content of 2 to 10 wt%, and a pH value of 5.6 to 6.4, and culturing at 37° C. for 24 to 48 hours; (2) Inoculate 2-4 ml of zinc-rich yeast on solid culture medium into a container containing 80-500 ml of 3 The content of peptone is 100-300ml, citric acid 20-50ml, protease 90-180ml, ammonium sulfate 30-50ml, corn oil 10-20ml, deionized water 180-250ml 3 , cultured in a culture medium with a pH value of 4.5 to 6.5, taking samples every 4 hours and counting under a microscope. When the yeast count reaches 1×10 7 When the concentration of yeast zinc is 100-290 mg / ml, culturing is performed to obtain a bacterial mixture; (3) Packaging: Separate the bacterial mixture obtained in step (2) to obtain a separated liquid, and use a filling machine to fill the separated liquid into a push-type bottle. The free activated zinc factor content is 6000-9000 mg / kg, and the spray is used to remove the fishy odor of slaughterhouses.

2. The method for preparing a spray for removing the fishy smell of slaughterhouses according to claim 1, characterized in that: In step (2), 100-260 mg of yeast zinc is added by a feeding method, and cultured for 12 hours to obtain a bacterial mixture.

3. The method for preparing a spray for removing the fishy smell of slaughterhouses according to claim 2, characterized in that: In step (2), 250 mg of yeast zinc is added by feeding method and cultured for 12 hours to obtain a bacterial mixture.

4. The method for preparing a spray for removing the fishy smell of slaughterhouses according to claim 2, characterized in that: In step (2), the protease is a lysing enzyme, a proteinase or a trypsin.

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