Edible superfine powder effervescent granules for cleaning fruits and vegetables and preparation method of edible superfine powder effervescent granules

Abstract

The invention relates to a novel traditional Chinese medicine fruit and vegetable cleaning agent which at least comprises the following components in percentage by mass: 4% of portulaca oleracea extract, 20% of polished round-grained rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride and 24% of dry starch. By optimizing the proportion of the components in the cleaning agent, the product has excellent pesticide residue removal effect and antibacterial effect, and secondary pollution to fruits and vegetables can be avoided at the same time. The product is convenient to use, can be quickly dissolved when meeting water, generates a large amount of bubbles, and meets the relevant requirements of the national execution standard GBT24691 on fruit and vegetable cleaning agents.

Description

Technical Field

[0001] The invention relates to the technical field of fruit and vegetable cleaning agents, and in particular to the preparation and product of an edible green, safe, ultrafine powdered high-absorption fruit and vegetable cleaning agent. Background Art

[0002] In today's society, food safety issues are increasingly receiving widespread public attention, especially concerns about the safety of fruits and vegetables such as pesticide residues and microbial contamination. Traditional methods of cleaning fruits and vegetables, such as rinsing with water and soaking, are simple and easy to use, but have limited effects in removing pesticide residues and microbial contamination on the surface of fruits and vegetables. Although the chemical cleaners on the market have a good cleaning effect, they are easy to leave residues, and the chemical components they contain can bring potential risks to human health and environmental safety. In recent years, with people's pursuit of a natural and healthy lifestyle and the enhancement of their awareness of environmental protection. The market is more eager for an efficient, green and safe fruit and vegetable cleaner. There is no lack of good antibacterial, antiviral, antifungal and other bioactive substances in natural medicinal and edible products, which can effectively kill pathogenic microorganisms in fruits and vegetables, and have good environmental compatibility and human safety, and can be used as an important component of fruit and vegetable cleaning products. To this end, based on natural active substances and modern preparation methods, the development of a convenient and edible fruit and vegetable cleaning product can meet people's needs for a healthy and green life. Summary of the invention

[0003] In order to solve the above problems, the present invention is an edible superfine powder fruit and vegetable washing effervescent granule and a preparation method thereof, which optimizes the composition and compatibility of the components to achieve the best effect. The product uses medicine and food homologous substances as the prescription composition to prepare a green, healthy, easy-to-use fruit and vegetable cleaner with good pesticide residue removal and antibacterial effects. While the product is scientifically cleaned, it can effectively avoid the secondary contamination of fruits and vegetables by the residues of the cleaning products. The present invention is an edible superfine powder fruit and vegetable washing effervescent granule, which is composed of the following components and their mass percentage ranges: 1-10% of purslane extract, 5-20% of polished rice, 20-28% of citric acid, 23-32% of sodium bicarbonate, 4-8% of sodium chloride, and 12-25% of dry starch.

[0004] Preferably, the effervescent granules contain the following components: 4% of Portulaca oleracea extract, 20% of polished rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride, and 24% of dry starch.

[0005] Preferably, the purslane extract, polished rice flour, citric acid, sodium bicarbonate, sodium chloride and dry starch are sieved through a 200-mesh sieve.

[0006] The specific preparation method of the present invention is as follows:

[0007] According to the formula, japonica rice flour, sodium chloride and dry starch are weighed and divided into two parts; one part is added with purslane extract and citric acid, and the mixture is fully mixed. The mixed powder is added with anhydrous ethanol to make a soft material, and the mixture is passed through a 60-mesh sieve to be granulated, and the mixture is dried at 60°C to obtain granules A; the other part is added with sodium bicarbonate and calcium carbonate, and the mixture is fully mixed. The mixed powder is added with anhydrous ethanol to make a soft material, and the mixture is passed through a 60-mesh sieve to be granulated, and the mixture is dried at 60°C to obtain granules B; granules A and B are mixed to obtain. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] Figure 1 This is the chromatogram of propoxur and cypermethrin standard products;

[0009] Figure 2 This is the chromatogram of the sample group of pesticides adsorbed on the surface of vegetables;

[0010] Figure 3 The chromatogram of the sample of the embodiment group;

[0011] Figure 4 This is the E. coli culture diagram of Examples 3-4 and Comparative Example 1;

[0012] Figure 5 This is a comparison chart of the clarity of Comparative Example 1 and Examples 1 to 3; DETAILED DESCRIPTION

[0013] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All changes or equivalent substitutions made based on the present invention shall fall within the protection scope of the present invention.

[0014] Example 1

[0015] The invention discloses an edible superfine powder fruit and vegetable washing effervescent granule, which comprises, by weight percentage, 4% of purslane extract, 10% of polished rice, 21% of citric acid, 26% of sodium bicarbonate, 7% of sodium chloride and 24% of dry starch.

[0016] Among them, the raw materials involved in the prescription are all medicinal and edible raw materials.

[0017] The preparation method of edible ultrafine powder fruit and vegetable washed effervescent granules comprises the following steps:

[0018] Preparation of Purslane Extract: Weigh Purslane, add 10 times the amount of water, and boil twice, each time for 2 hours. Combine the decoctions, let stand overnight, and filter. Concentrate the filtrate, dry it, and grind it into ultrafine powder to obtain Purslane Extract.

[0019] It is further explained that the drying degree of the Portulaca oleracea extract is to control the moisture content to be no more than 12%, and the Portulaca oleracea extract is pulverized to at least pass through a 200-mesh sieve.

[0020] Pretreatment of polished rice flour: Wash polished rice twice, dry it, grind it into ultrafine powder and pass it through a 200-mesh sieve for later use.

[0021] It is further explained that the degree of drying of the polished round-grained rice powder is to control the moisture content to be no more than 14%.

[0022] Preparation method of effervescent granules: according to the edible superfine powder fruit and vegetable washed effervescent granule components in Example 1, weighed japonica rice flour, sodium chloride, and dry starch, all of which were crushed through a 200-mesh sieve and divided into two parts; one part was added with purslane extract and citric acid, and the mixture was fully mixed, and the mixed powder was added with anhydrous ethanol to make a soft material, and granulated through a 60-mesh sieve, and dried at 60°C to obtain granules A; the other part was added with sodium bicarbonate, and the mixture was fully mixed, and the mixed powder was added with anhydrous ethanol to make a soft material, and granulated through a 60-mesh sieve, and dried at 60°C to obtain granules B; and granules A and granules B were mixed to obtain.

[0023] The edible ultrafine powder fruit and vegetable washing effervescent granules in Example 1 are characterized in that the purslane extract accounts for 4%, the polished round-grained rice accounts for 10%, and the acid-base ratio is 1.0:1.2.

[0024] Example 2

[0025] The preparation of the Portulaca oleracea extract is the same as in Example 1.

[0026] The pre-treatment of polished rice flour is the same as in Example 1.

[0027] The edible ultrafine powder fruit and vegetable washed effervescent granules, the effervescent tablets are composed of the following components and their weights: 4% of purslane extract, 14% of polished rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride, and 24% of dry starch. Acid-base granulation method: according to the components of the edible Chinese medicinal fruit and vegetable washed effervescent granules in Example 2, polished rice powder, sodium chloride, and dry starch are weighed and crushed through a 200-mesh sieve, and the mixture is evenly divided into two parts; one part is added with purslane extract and citric acid, fully mixed, the mixed powder is added with anhydrous ethanol to make a soft material, and granulated through a 60-mesh sieve, and dried at 60°C to obtain granules A; the other part is added with sodium bicarbonate, fully mixed, the mixed powder is added with anhydrous ethanol to make a soft material, and granulated through a 60-mesh sieve, and dried at 60°C to obtain granules B; granules A and granules B are mixed to obtain.

[0028] The edible ultrafine powder fruit and vegetable washing effervescent granules in Example 2 are characterized in that the purslane extract accounts for 4%, the polished round-grained rice accounts for 14%, and the acid-base ratio is 1.0:1.5.

[0029] Example 3

[0030] The preparation of the Portulaca oleracea extract is the same as in Example 1.

[0031] The pre-treatment of polished rice flour is the same as in Example 1.

[0032] The invention discloses an edible superfine powder fruit and vegetable washing effervescent granule, wherein the effervescent tablet comprises the following components and their weights: 4% of purslane extract, 20% of polished rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride, and 24% of dry starch. Acid-base granulation method: polished rice flour, sodium chloride, and dry starch are weighed according to the components of the edible superfine powder fruit and vegetable washing effervescent granule in Example 3, and all of them are crushed and passed through a 200-mesh sieve, and the mixture is evenly divided into two parts; purslane extract and citric acid are added to one part, and the mixture is fully mixed, and the powder after the mixture is added with anhydrous ethanol to make a soft material, and the powder is passed through a 60-mesh sieve to make a granule, and the powder is dried at 60°C to obtain a granule A; sodium bicarbonate is added to the other part, and the mixture is fully mixed, and the powder after the mixture is added with anhydrous ethanol to make a soft material, and the powder is passed through a 60-mesh sieve to make a granule, and the powder is dried at 60°C to obtain a granule B; and the granules A and B are mixed to obtain the granule.

[0033] The edible ultrafine powder fruit and vegetable washing effervescent granules in Example 3 are characterized in that the purslane extract accounts for 4%, the polished round-grained rice accounts for 20%, and the acid-base ratio is 1.0:1.5.

[0034] Example 4

[0035] The preparation of the Portulaca oleracea extract is the same as in Example 1.

[0036] The pre-treatment of polished rice flour is the same as in Example 1.

[0037] The edible ultrafine powder fruit and vegetable washed effervescent granules are composed of the following components and their weight: 2% of purslane extract, 20% of polished rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride, and 24% of dry starch. Acid-base granulation method: the same as the preparation method described in Example 3.

[0038] The edible ultrafine powder fruit and vegetable washing effervescent granules in Example 4 are characterized in that the purslane extract accounts for 2%, the polished round-grained rice accounts for 20%, and the acid-base ratio is 1.0:1.5.

[0039] Comparative Example 1

[0040] The pre-treatment of polished rice flour is the same as in Example 1.

[0041] The edible superfine powder fruit and vegetable washed effervescent granules in Comparative Example 1 are composed of the following components and their weight: 20% polished rice, 21% citric acid, 32% sodium bicarbonate, 7% sodium chloride, and 24% dry starch.

[0042] Acid-base granulation method: according to the edible ultrafine powder fruit and vegetable washed effervescent granule components in comparative example 1, weigh japonica rice flour, sodium chloride, and dry starch, grind them through a 200-mesh sieve, and divide them into two parts; add citric acid to one part, mix them thoroughly, add anhydrous ethanol to make a soft material for the mixed powder, pass it through a 60-mesh sieve, and dry it at 60°C to obtain granules A; add sodium bicarbonate to the other part, mix them thoroughly, add anhydrous ethanol to make a soft material for the mixed powder, pass it through a 60-mesh sieve, and dry it at 60°C to obtain granules B; mix granules A and granules B to obtain.

[0043] The edible superfine powder fruit and vegetable washing effervescent granules in Comparative Example 1 are characterized in that no purslane extract is added, that is, the proportion of purslane extract is 0%.

[0044] Comparative Example 2

[0045] The preparation of the Portulaca oleracea extract is the same as in Example 1.

[0046] The pre-treatment of polished rice flour is the same as in Example 1.

[0047] The edible superfine powder fruit and vegetable washed effervescent granules in Comparative Example 2 are composed of the following components and their weight: 4% of purslane extract, 5% of polished rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride, and 24% of dry starch.

[0048] Acid-base granulation method: the same as the preparation method described in Example 3.

[0049] The edible superfine powder fruit and vegetable washing effervescent granules in Comparative Example 2 are characterized in that the proportion of polished round-grained rice is 5%.

[0050] 1. Determination of pesticide residues

[0051] preparation

[0052] Vegetable samples

[0053] Snow beans of similar size, without obvious breaks, scars, insect holes, openings on the edges and corners, and damage were selected as vegetable samples for the test.

[0054] Preparation of pesticide emulsion Weigh 5.00g of cypermethrin with a concentration greater than 95% and 5.00g of propoxur original drug, dissolve in 500g of anhydrous ethanol solution, stir evenly, quantify to 5000g with 250mg / kg hard water, mix well, and set aside. The concentration of pesticide emulsion is: 0.1% cypermethrin, 0.1% propoxur.

[0055] Preparation of Pesticides Adsorbed on Vegetable Surface

[0056] Put the beans in the pesticide emulsion at (30±2)℃, keep it at this temperature for 20min (turn it upside down once every 10min), then take it out, remove the beans with broken or imperfect surface, and place it in a cool place at room temperature for 24h (the amount of pesticide attached to the surface of the vegetable sample should be greater than 140mg / kg) for later use. Divide the prepared vegetable samples into 3 groups, 2 portions in each group, 80g each (i.e., one group each for unwashed, one for water washed, and one for edible superfine powder fruit and vegetable washing effervescent granules washed).

[0057] Cleaning

[0058] Water washing

[0059] The temperature of 250 mg / kg hard water for washing is (30±2)℃.

[0060] Washing: Soak in 800 mL of 250 mg / kg hard water for 1 minute and then wash at a constant speed for 4 minutes. The washing method is one circle clockwise and one circle counterclockwise, with a frequency of 19 r / min to 21 r / min.

[0061] Rinsing: Put the washed vegetable samples into a clean container, rinse with 1000mL of 250mg / kg hard water and discard, then add 1000mL of 250mg / kg hard water and wash at a constant speed for 30s. The washing method is one circle clockwise and one circle counterclockwise, with a frequency of 19r / min~21r / min. Discard the second rinse water and rinse for the third time in the same way. Place in a cool place at room temperature for 12 hours to prepare the extraction test solution, and conduct parallel tests at the same time. Edible ultrafine powder fruit and vegetable washing effervescent granules washing

[0062] 250 mg / kg hard water was used to prepare 0.2% fruit and vegetable cleaning agent solutions of Examples 1 to 3 (10 g was added to 200 mL of 250 mg / kg hard water); the 250 mg / kg hard water used for washing was (30±2)°C.

[0063] Washing: Add 200 mL of the fruit and vegetable cleaning agent solution of Examples 1 to 3 prepared with a certain concentration into the container, and put in a portion of the prepared vegetable sample at the same time. After soaking for 1 minute, start washing at a constant speed for 4 minutes. The washing method is one circle clockwise and one circle counterclockwise, and the frequency is 19r / min to 21r / min.

[0064] Rinsing: Put the three vegetable samples after soaking and washing into clean containers, rinse with 1000mL of 250mg / kg hard water and discard, then add 1000mL of 250mg / kg hard water, wash at a constant speed for 30s, one circle clockwise and one circle counterclockwise, the frequency is 19r / min~21r / min, discard the second rinse water, and rinse for the third time in the same way. Place in a cool place at room temperature for 12h to prepare for the extraction test solution, and conduct parallel tests at the same time.

[0065] Preparation of test solution: one group of samples with pesticides soaked on the surface of vegetables, one group of samples after washing with water, and three groups of samples after washing the edible superfine powder fruit and vegetable washing effervescent particles of Examples 1 to 3.

[0066] Homogenize: Take 1 portion of the prepared sample above, cut it into small pieces with scissors, grind it into a paste, and take out 60g of it for later use.

[0067] Extraction: Place 60 g of the homogenized sample in a 500 mL beaker, add 100 mL of extract (0.1% glacial acetic acid in acetonitrile), then add 6 g of anhydrous sodium acetate and 18 g of anhydrous magnesium sulfate, stir evenly with a glass rod, place in an ultrasonic cleaner (50 Hz), wash for 3 minutes, take out, transfer the extract to another clean 500 mL beaker, repeat the above method for 3 times, and combine the extracts.

[0068] Concentration: Place the prepared extract in a (80±2)°C water bath for concentration, transfer the extract concentrated to 5mL~8mL to a 50mL volumetric flask (if there is still residual extraction residue in the beaker, add less than 5mL of deionized water to dissolve and transfer the washed solution to the volumetric flask), wash the beaker with a small amount of extract (0.1% glacial acetic acid acetonitrile solution) and transfer it to the volumetric flask, finally make up to volume with extract (0.1% glacial acetic acid acetonitrile solution), mix well and set aside.

[0069] During concentration, a rotary evaporator can be used for reduced pressure concentration, and acetonitrile can be recovered at the same time. The temperature is (70±2)°C and the vacuum degree is 0.07MPa~0.08MPa.

[0070] Instrument detection

[0071] HPLC conditions

[0072] Mobile phase: A: methanol: water: glacial acetic acid = 90:10:0.1; B: water.

[0073] The mobile phase gradient is shown in Table 1.

[0074] Table 1 Gradient table

[0075]

[0076]

[0077] Chromatographic column: XBP-C18-L column, specification 250mm×4.6mm (inner diameter), particle size 5μm, column temperature 30°C. Injection volume: 20μL.

[0078] Detector: UV detector, detection wavelength 276nm.

[0079] Preparation of standard curve: Dilute the mixed standard of propoxur and cypermethrin with 0.1% glacial acetic acid acetonitrile solution to prepare mixed standard solutions of 0.001 mg / mL, 0.01 mg / mL, 0.1 mg / mL, and 1.0 mg / mL. Inject the samples three times in parallel under the above liquid phase conditions, and plot the standard curve with the dilution concentration as the x-axis and the peak area as the y-axis. The untreated group: a group of samples of vegetables soaked with pesticides; the treated group: a group of samples after washing with water, and three groups of samples after washing with the edible ultrafine powder fruit and vegetable washing effervescent granules of Examples 1 to 3 were injected separately under the above chromatographic conditions, three times in parallel, as shown. Figures 1 to 3 .

[0080] The formula for calculating the pesticide removal rate is: Pesticide removal rate (%) = (pesticide concentration in the untreated group - pesticide concentration in the treated group) / pesticide concentration in the untreated group × 100

[0081] The pesticide removal rates of the edible ultrafine powder fruit and vegetable washing effervescent granule solutions prepared in Examples 1 to 3 on vegetable samples and the pesticide removal rates of the vegetable samples washed with water are shown in Table 2.

[0082] Table 2 Pesticide removal rate of vegetable samples by edible ultrafine powder fruit and vegetable washing effervescent granule solution and water washing in Examples 1 to 3 %

[0083]

[0084] 2. Antibacterial experiment

[0085] The edible ultrafine powder fruit and vegetable washing effervescent granules prepared in Example 3, Example 4 and Comparative Example 1 were respectively prepared into aqueous solutions with a concentration of 0.2%, and placed in a water bath at 25°C±2°C for standby use.

[0086] Under a sterile environment, the activated E. coli was picked up with a sterile inoculation loop and transferred to physiological saline.

[0087] Use a pipette to draw up 400 μL of E. coli solution and spread it evenly on the nutrient agar medium. After sealing, turn the plate over so that the bottom is facing up.

[0088] Comparative Example 1

[0089] The 0.2% aqueous solution prepared in Comparative Example 1 was evenly applied to the nutrient agar medium. The nutrient agar medium inoculated with E. coli was placed in a constant temperature incubator at 37°C for 24 hours. The number of E. coli colonies was observed. Figure 4 a.

[0090] Example 3 Group

[0091] The 0.2% aqueous solution prepared in Example 3 was evenly applied to the nutrient agar medium. The nutrient agar medium inoculated with E. coli was placed in a constant temperature incubator at 37°C for 24 hours. The number of E. coli colonies was observed. Figure 4 c.

[0092] Example 4 Group

[0093] The 0.2% aqueous solution prepared in Example 4 was evenly applied to the nutrient agar medium. The nutrient agar medium inoculated with E. coli was placed in a constant temperature incubator at 37°C for 24 hours. The number of E. coli colonies was observed. Figure 4 b.

[0094] Blank control group

[0095] Sterile distilled water was evenly applied to the nutrient agar medium inoculated with E. coli as the blank control group. Antibacterial rate = (number of colonies recovered in the blank control sample - number of colonies recovered in the sample) / number of colonies recovered in the blank control sample × 100%.

[0096] Table 2 shows the antibacterial rates of the edible ultrafine powder fruit and vegetable washing effervescent granules prepared in Examples 3-4 and Comparative Example 1.

[0097] Table 2 Antibacterial rate of Examples 3 to 4 and Comparative Example 1 (%)

[0098]

[0099] 3. Clarity test

[0100] Weigh 10 g of Examples 1 to 3 and Comparative Example 2, respectively, and put them into a clean beaker, add 200 mL of distilled water to fully dissolve, and observe the clarity of the supernatant after standing for 10 minutes at room temperature. Figure 5 .

[0101] The clarity of the supernatant in Example 3 is the best because the treated ultrafine polished round-grained rice flour has a high adsorption effect in the solution, making the solution clear.

[0102] 4. Determination of the choice of adsorbent

[0103] In order to ensure the granulation effect of effervescent granules, japonica rice flour, NaCl and dry starch were selected as adsorbents. Japonica rice can be used as both medicine and food. The pH value of the washed japonica rice aqueous solution will change from weak acidity to alkalinity, which can accelerate the decomposition of organophosphorus pesticides containing phosphoryl or thiophosphoryl groups; the long-chain starch it contains is lipophilic, and the alcohol hydroxyl groups on the chain make it hydrophilic, and it can also play a similar role as a surfactant; and japonica rice also has a strong adhesion to oil stains. NaCl is easily soluble in water, has good stability, and has insecticidal and antibacterial effects. After the salt solution is formed, the osmotic pressure becomes higher, which can not only remove the residual pesticides on the surface of fruits and vegetables, but also accelerate the dissolution of residual pesticides inside vegetables. Dry starch is an odorless, tasteless white fine powder with stable properties. It is a hydrophilic substance and has adsorption properties, which can absorb dust and impurities on the surface of fruits and vegetables.

[0104] Compared with the existing fruit and vegetable cleaners, the beneficial effects of the present invention are:

[0105] The present invention uses purslane extract as the main antibacterial component. The main active ingredient of purslane extract is chlorogenic acid, which can destroy the cell membrane of certain bacteria, increase the permeability of the outer membrane and plasma membrane, lead to the loss of bacterial barrier function, and then play an antibacterial role. It can also reduce the hardness of bacterial cell walls, affect the migration ability of bacteria, and thus inhibit the growth of bacteria. Compared with other fruit and vegetable cleaners with antibacterial effects, the purslane extract of the present invention has the effect of both medicine and food, will not cause secondary pollution to the cleaned fruits and vegetables, and has good antibacterial effect and high safety.

[0106] The invention selects polished round-grained rice flour as a filler. Polished round-grained rice can be used as both medicine and food. The pH value of a polished round-grained rice aqueous solution after washing changes from weak acid to alkaline, which can accelerate the decomposition of organophosphorus pesticides containing phosphoryl or thiophosphoryl groups. The long-chain starch contained in the polished round-grained rice flour is lipophilic, and the alcohol hydroxyl groups on the chain make it hydrophilic, and the polished round-grained rice flour can also play a similar role as a surfactant. In addition, the polished round-grained rice flour has a strong adhesion effect on oil stains.

[0107] The invention adopts ultrafine grinding technology for all raw materials in the formula, and its purpose is to obtain high specific surface area powder with better pesticide residue adsorption characteristics.

[0108] The edible ultrafine powder Chinese medicinal fruit and vegetable washing effervescent granules obtained by the present invention based on the multiple washing designs of effective antibacterial, physical adsorption and active dissolution are expected to solve the serious problems of unsafe raw materials of fruit and vegetable detergents, low pesticide residue removal rate and easy secondary pollution that people are worried about on the market. Once the product is industrialized, it has a broad market prospect. At the same time, the present invention is a transformation of the research results in the pharmaceutical field to the development of daily necessities needed for life, an inheritance and development of pharmacy, and broadens the research field of pharmacy; at the same time, it also provides new ideas for the development of other products that meet the needs of modern life.

Claims

1. An edible superfine powder fruit and vegetable washing effervescent granule, characterized in that: The effervescent tablet is composed of the following components and their mass percentage ranges: Portulaca extract 1-10%, polished rice 5-20%, citric acid 20-28%, sodium bicarbonate 23-32%, sodium chloride 4-8%, dry starch 12-25%.

2. The edible superfine powder fruit and vegetable washing effervescent granules according to claim 1, characterized in that: The effervescent granules are composed of the following components and their mass percentages: 4% of purslane extract, 20% of polished rice, 21% of citric acid, 32% of sodium bicarbonate, 7% of sodium chloride and 24% of dry starch.

3. The edible superfine powder fruit and vegetable washing effervescent granules according to claim 1, characterized in that: The particle sizes of the auxiliary materials used are all less than 200 nm.

4. The edible superfine powder fruit and vegetable washing effervescent granules according to claim 1, characterized in that: The sodium chloride is an osmotic pressure regulator.

5. A method for preparing edible superfine powder fruit and vegetable washing effervescent granules, characterized in that: The following steps are involved: Step 1: Weigh 500g of Purslane, add 10 times the amount of water, and boil twice, each time for 2 hours. Combine the decoctions, let stand overnight, and filter. Concentrate the filtrate, dry it, and grind it into ultrafine powder to obtain Purslane extract; Step 2: Pretreatment of polished rice: Wash the polished rice twice, dry it, and grind it into ultrafine powder for later use; Step 3: Weigh the purslane extract, sodium chloride, dry starch, and polished rice according to the prescribed amount and divide them into two parts. Add the prescribed amount of citric acid to one part, mix well, add a certain amount of anhydrous ethanol solution to make a soft material, sieve, and dry at 60°C to serve as the acid source particles. Add the prescribed amount of sodium bicarbonate to one part, mix well, add a certain amount of anhydrous ethanol solution to make a soft material, sieve, and dry at 60°C to serve as the alkali source particles. Step 4: Mix the acid source granules and alkali source granules in the above step 3 and divide them into packages.

6. The method for preparing the edible superfine powder fruit and vegetable washing effervescent granules according to claim 5, characterized in that: The degree of drying of the Portulaca oleracea extract in step 1 is to control the moisture content to be no more than 12%; The purslane extract in step 1 is ground to a degree that at least can pass through a 200-mesh sieve; The degree of drying of the polished round-grained rice in step 2 is to control the moisture content to not exceed 14%; The polished round-grained rice in step 2 is crushed by a crusher and passed through a 200-mesh sieve; The sodium chloride and dry starch in step 3 are ground to a degree that at least can pass through a 200-mesh sieve; The anhydrous ethanol described in step 3 is used as a wetting agent to effectively improve the properties of the liquid and enhance the moisturizing effect; The drying conditions for preparing the acid source particles and the alkali source particles in step 3 are drying at 50-60° C. for 15 minutes.

7. The edible superfine powder fruit and vegetable washing effervescent granules according to claim 6, characterized in that: The edible ultrafine powder fruit and vegetable washing effervescent granules have a pH value of 7.

8. The edible superfine powder fruit and vegetable washing effervescent granules according to claim 7, characterized in that: The pesticide residue removal effect of the edible ultrafine powder fruit and vegetable washing effervescent granules is: P value ≥4.

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