Kitchen oil stain degradation agent composition with synergistic effect and preparation method thereof

Abstract

The invention relates to the technical field of oil stain degradation agents, in particular to a kitchen oil stain degradation agent composition with a synergistic effect and a preparation method of the kitchen oil stain degradation agent composition. 1-2 parts of an alkaline protease compound; 5 to 10 parts of a nonionic surfactant composite system; 0.5-2 parts of a buffer system; 0.1 to 0.5 part of a chelating agent compound; 0.2 to 1 part of a stabilizer compound; 0.05 to 0.2 part of a preservative compound; 0.1 to 0.3 part of an essence compound; according to the invention, an innovative multi-enzyme synergistic system is adopted. A biological catalysis network capable of efficiently treating various kitchen greasy dirt is formed by combining lipase and protease from different sources. The efficient cleaning and environmental friendliness are perfectly combined, the stable and efficient performance can be kept under different water quality conditions, and meanwhile the excellent storage stability and use convenience are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of oil pollution degradation agents, and in particular to a kitchen oil pollution degradation agent composition with synergistic effect and a preparation method thereof. Background Art

[0002] As people's living standards improve and their environmental awareness increases, kitchen cleaning products need to not only remove oil stains efficiently, but also be environmentally friendly and safe to use. Traditional kitchen cleaners usually use strong alkaline ingredients or organic solvents. Although they have significant cleaning effects, they have problems such as environmental pollution and skin irritation to users. In recent years, bio-enzyme cleaners have received widespread attention due to their mild and efficient characteristics, but they still face many challenges.

[0003] The main problems of enzyme kitchen cleaners on the market are as follows: First, the application scope of a single enzyme preparation is limited, and it is difficult to effectively treat complex kitchen oil stains. Second, the stability of the enzyme in the detergent formula is insufficient, resulting in a short shelf life and unstable cleaning effect. Furthermore, the existing formula has poor adaptability to different water quality conditions, especially in hard water areas. In addition, although some products have good cleaning effects, they have problems such as excessive foaming and difficulty in rinsing. Summary of the invention

[0004] In view of the above problems, the present invention proposes a kitchen oil stain degradation agent composition with synergistic effect and a preparation method thereof. The core of the present invention is to achieve synergistic effect among various components through multiple innovations, which not only solves the deficiencies of the prior art, but also brings a series of unexpected technical effects.

[0005] The object of the present invention is to provide a kitchen oil degradation agent composition with synergistic effect, which comprises, by weight:

[0006] 3-5 parts of lipase complex;

[0007] 1-2 parts of alkaline protease complex;

[0008] 5-10 parts of nonionic surfactant composite system;

[0009] Buffer system 0.5-2 parts;

[0010] Chelating agent complex 0.1-0.5 parts;

[0011] Stabilizer compound 0.2-1 part;

[0012] Preservative compound 0.05-0.2 parts;

[0013] Fragrance compound 0.1-0.3 parts;

[0014] The remaining amount of water is up to 100 parts.

[0015] Preferably, the lipase complex comprises:

[0016] 1.5-2.5 parts of lipase A, which is derived from Candida albicans;

[0017] 0.8-1.5 parts of lipase B, which is derived from Rhizopus oryzae;

[0018] Lipase C 0.7-1 part, which is derived from Pseudomonas mendocina.

[0019] Preferably, the alkaline protease complex comprises:

[0020] 0.6-1.2 parts of Bacillus subtilis alkaline protease;

[0021] 0.4-0.8 parts of Bacillus stearothermophilus protease.

[0022] Preferably, the nonionic surfactant composite system comprises:

[0023] 2-4 parts of polyoxyethylene (20) sorbitan monooleate;

[0024] 1.5-3 parts of alkyl glycoside (C8-C10);

[0025] 1.5-3 parts of polyethylene glycol polypropylene glycol ether.

[0026] Preferably, the buffer system comprises:

[0027] Trisodium citrate 0.2-0.8 parts;

[0028] Disodium hydrogen phosphate 0.15-0.6 parts;

[0029] 0.15-0.6 parts of borax.

[0030] Preferably, the chelating agent complex comprises 0.06-0.3 parts of tetrasodium ethylenediaminetetraacetic acid (EDTA-4Na) and 0.04-0.2 parts of hydroxyethylidene diphosphonic acid (HEDP); the stabilizer complex comprises 0.1-0.5 parts of hydroxypropyl methylcellulose (HPMC) and 0.1-0.5 parts of xanthan gum; the preservative complex comprises 0.03-0.12 parts of phenoxyethanol and 0.02-0.08 parts of sodium benzoate; the fragrance complex comprises 0.05-0.15 parts of lemongrass essential oil and 0.05-0.15 parts of neroli essential oil.

[0031] The preparation method of the composition comprises the following steps:

[0032] (1) Enzyme preparation pretreatment: dissolve the lipase complex and alkaline protease complex in 20-30 parts of deionized water at 4±1°C and stir at 5-10°C for 45-60 minutes;

[0033] (2) Preparation of buffer system: Dissolve trisodium citrate, disodium hydrogen phosphate and borax in 10-15 parts of deionized water at 25±2°C, stir until completely dissolved, and adjust the pH to 7.5-8.0;

[0034] (3) Preparation of surfactant system: polyoxyethylene (20) sorbitan monooleate, alkyl glycoside (C8-C10) and polyethylene glycol polypropylene glycol ether were mixed, 15-20 parts of deionized water at 40±2° C. were added, and stirred for 30-40 minutes until the mixture was uniform and transparent;

[0035] (4) Main body mixing: slowly add the buffer solution in step (2) to the enzyme solution in step (1), stir at 10-15° C. for 20-30 minutes, then slowly add the surfactant solution in step (3), stir at 15-20° C. for 35-45 minutes;

[0036] (5) Adding auxiliary ingredients: adding the chelating agent complex, the stabilizer complex and the preservative complex in sequence, stirring for 10-20 minutes after adding each complex;

[0037] (6) Flavor addition: slowly add the flavor complex at 30-35°C and stir for 15-20 minutes;

[0038] (7) Homogenization: homogenize the mixture at 3000-5000 rpm for 12-15 minutes;

[0039] (8) pH adjustment: adjust the pH to 7.8-8.2 with dilute hydrochloric acid or sodium hydroxide solution;

[0040] (9) Filling: Fill the product into high-density polyethylene bottles under sterile conditions and store away from light.

[0041] Preferably, in step (1), the lipase complex comprises 1.5-2.5 parts of lipase A, 0.8-1.5 parts of lipase B and 0.7-1 parts of lipase C; the alkaline protease complex comprises 0.6-1.2 parts of Bacillus subtilis alkaline protease and 0.4-0.8 parts of Bacillus stearothermophilus protease.

[0042] Preferably, in step (5), the chelating agent complex comprises 0.06-0.3 parts of tetrasodium ethylenediaminetetraacetic acid (EDTA-4Na) and 0.04-0.2 parts of hydroxyethylidene diphosphonic acid (HEDP); the stabilizer complex comprises 0.1-0.5 parts of hydroxypropyl methylcellulose (HPMC) and 0.1-0.5 parts of xanthan gum; and the preservative complex comprises 0.03-0.12 parts of phenoxyethanol and 0.02-0.08 parts of sodium benzoate.

[0043] Preferably, in step (7), the particle size distribution is monitored to ensure that d90 is less than 1 μm; in step (9), the product is further filtered using a 0.2 μm sterile filter, and filled under ISO 7 clean room conditions, with each bottle filled with 500±5 mL, and nitrogen is used to replace the air in the bottle.

[0044] The innovative features and technical effects of the present invention are mainly reflected in the following aspects:

[0045] First, the present invention adopts an innovative multi-enzyme synergistic system. By combining lipases and proteases from different sources, a biocatalytic network that can efficiently treat various types of kitchen grease is formed. Taking lipase as an example, lipase A from Candida albicans has a wide substrate specificity and can effectively hydrolyze long-chain fatty acids; while lipase B from Botrytis cinerea performs well in treating medium- and short-chain fatty acids. The differences in the molecular structures of these two enzymes, especially the different arrangements of amino acid residues near the active center, enable them to work synergistically and complement each other's catalytic properties. At the same time, the alkaline protease from Bacillus subtilis effectively degrades protein stains combined with grease through its unique serine protease mechanism. The synergistic effect of this multi-enzyme system is not only reflected in the expansion of the substrate range, but also in the improvement of catalytic efficiency, because the product of the action of one enzyme may become the substrate of another enzyme, forming an efficient degradation network.

[0046] Secondly, the present invention designs an innovative ternary buffer system, including trisodium citrate, disodium hydrogen phosphate and borax. The combination of these three substances not only provides excellent pH buffering capacity, but also exhibits an unexpected synergistic effect. As an organic buffer, trisodium citrate not only participates in pH regulation, but its carboxyl group can also form a complex with metal ions to soften the water quality. Disodium hydrogen phosphate provides a strong buffering capacity in the neutral to weak alkaline range, and the addition of borax further expands the buffering range, while also having a certain antiseptic effect. The interaction of these three substances at the molecular level forms a dynamic equilibrium system that can adapt to various water quality conditions and provides an optimal environment for the activity of enzymes.

[0047] Thirdly, the present invention is also unique in the design of the surfactant system. By combining polyoxyethylene (20) sorbitan monooleate, alkyl glycosides and polyethylene glycol polypropylene glycol ethers, a composite system is formed that can not only emulsify oil stains efficiently but also does not excessively inhibit enzyme activity. The success of this combination stems from a deep understanding of the molecular structures and action mechanisms of various surfactants. For example, the long-chain structure of polyoxyethylene (20) sorbitan monooleate is conducive to stabilizing the oil-water interface, while the introduction of alkyl glycosides enhances the biocompatibility and environmental friendliness of the system. The addition of polyethylene glycol polypropylene glycol ethers not only enhances the decontamination ability, but also plays a role in controlling foam. The synergistic effect of these three surfactants at the molecular level not only improves the cleaning effect, but also achieves precise control of foam, solving the problem of the difficulty in balancing the cleaning effect and ease of use in traditional formulas.

[0048] In addition, the present invention also introduces an innovative chelating agent complex, including EDTA-4Na and HEDP. The combination of these two chelating agents can not only effectively complex metal ions in water to prevent them from inhibiting enzyme activity, but also work synergistically to provide a broader spectrum of metal ion control capabilities. EDTA-4Na mainly forms stable chelates with metal ions through its six coordination sites, while HEDP provides additional chelating ability through its phosphate group, especially for calcium and magnesium ions. The design of this composite chelating system enables the present invention to maintain stable performance under various water quality conditions, especially in hard water areas.

[0049] Another innovative point of the present invention is its refined preparation process. By strictly controlling the temperature, pH, stirring speed and other parameters of each step, it is ensured that each component can fully play its role under the optimal conditions. In particular, the pretreatment and slow addition process of the enzyme preparation effectively avoids the inactivation of the enzyme during the preparation process. This technological innovation not only improves the performance of the product, but also greatly enhances its stability and shelf life.

[0050] In summary, the present invention not only solves the problems existing in existing kitchen cleaners, but also brings a series of unexpected technical effects through the organic combination of multiple innovative points. It achieves a perfect combination of efficient cleaning and environmental friendliness, can maintain stable and efficient performance under different water quality conditions, and also has excellent storage stability and ease of use. These innovations not only bring new possibilities to the field of kitchen cleaners, but also provide valuable ideas and experience for the development of related fields. DETAILED DESCRIPTION

[0051] The kitchen oil stain degradation agent composition with synergistic effect of the present invention comprises: lipase complex: 3-5 parts by weight; lipase A (derived from Candida rugosa): 1.5-2.5 parts by weight, EC number: 232-619-9, trade name: Lipase CR, produced by Novozymes; lipase B (derived from Rhizopus oryzae): 0.8-1.5 parts by weight, EC number: 232-619-9, trade name: Lipase RO, produced by DuPont; lipase C (derived from Pseudomonas mendocina): 0.7-1 parts by weight, EC number: 232-619-9, trade name: Lipase PM, produced by Amano Enzyme; alkaline protease complex: 1-2 parts by weight, Bacillus subtilis alkaline protease: 0.6-1.2 parts by weight; EC number: 232-752-2, trade name: Alcalase, produced by Novozymes; Bacillus stearothermophilus protease: 0.4-0.8 parts by weight; EC number: 232-752-2; trade name: Thermoase, produced by Amano Enzyme; non-ionic surfactant complex system: 5-10 parts by weight, polyoxyethylene (20) sorbitan monooleate: 2-4 parts by weight, INCI name: Polysorbate 80, trade name: Tween 80, produced by Croda; alkyl glycoside (C8-C10): 1.5-3 parts by weight; INCI name: Caprylyl / Capryl Glucoside; trade name: Plantacare 810UP, produced by BASF; polyethylene glycol polypropylene glycol ether: 1.5-3 parts by weight; INCI name: Poloxamer 188; trade name: Pluronic F68, produced by BASF; buffer system: 0.5-2 parts by weight, trisodium citrate: 0.2-0.8 parts by weight; EC number: 200-675-3 trade name: Citric acid trisodium salt, produced by Jungbunzlauer; disodium hydrogen phosphate: 0.15-0.6 parts by weight; borax: 0.15-0.6 parts by weight; chelating agent complex: 0.1-0.5 parts by weight, tetrasodium ethylenediaminetetraacetic acid (EDTA-4Na): 0.06-0.3 parts by weight, hydroxyethylidene diphosphonic acid (HEDP): 0.04-0.2 parts by weight, trade name: Dequest 2010, produced by Italmatch Chemicals Company; stabilizer complex: 0.2-1 parts by weight, hydroxypropyl methylcellulose (HPMC): 0.1-0.5 parts by weight, trade name: Methocel E4M, produced by Dow Chemical Company, xanthan gum: 0.1-0.5 parts by weight, EC number: 234-394-2, trade name: Keltrol CG, produced by CPKelco; preservative complex: 0.05-0.2 parts by weight, phenoxyethanol: 0.03-0.12 parts by weight; sodium benzoate: 0.02-0.08 parts by weight; flavor complex: 0.1-0.3 parts by weight, lemongrass essential oil: 0.05-0.15 parts by weight, EC number: 289-752-0, trade name: Lemongrass Oil, produced by Firmenich; orange blossom essential oil: 0.05-0.15 parts by weight, EC number: 283-881-6, trade name: Neroli Oil, produced by Givaudan; water: the balance to 100 parts by weight. .

[0052] Example 1

[0053] The present embodiment provides a kitchen oil degradation agent composition with synergistic effects, and its components include, by weight: 3 parts of lipase complex, 1 part of alkaline protease complex, 5 parts of non-ionic surfactant complex system, 0.5 parts of buffer system, 0.1 parts of chelating agent complex, 0.2 parts of stabilizer complex, 0.05 parts of preservative complex, 0.1 parts of fragrance complex, and 90.05 parts of water.

[0054] The preparation method of the composition comprises the following steps:

[0055] (1) Enzyme pretreatment: First, add 20 parts of 4°C deionized water to a 5L stainless steel reactor. Then, slowly add 1.5 parts of lipase A, 0.8 parts of lipase B and 0.7 parts of lipase C under stirring at 200rpm. Continue stirring and slowly add 0.6 parts of Bacillus subtilis alkaline protease and 0.4 parts of Bacillus stearothermophilus protease. Stir at 200rpm at 5°C for 45 minutes to fully hydrate the enzymes. The purpose of this step is to ensure that the various enzymes are fully dissolved and activated under the most suitable conditions to prepare for the subsequent oil degradation process.

[0056] (2) Preparation of buffer system: In another 2L glass reactor, add 10 parts of deionized water at 25°C. Under stirring at 300rpm, add 0.2 parts of trisodium citrate, 0.15 parts of disodium hydrogen phosphate and 0.15 parts of borax in sequence. Continue stirring for 15 minutes until completely dissolved. Monitor using a pH meter and adjust the pH to 7.5 with 0.1mol / L hydrochloric acid solution. This ternary buffer system is designed to maintain the pH stability of the entire formula and provide an optimal environment for enzyme activity.

[0057] (3) Preparation of surfactant system: In the third 3L stainless steel reactor, add 15 parts of deionized water at 40°C. Under stirring at 400rpm, add 2 parts of polyoxyethylene (20) sorbitan monooleate, 1.5 parts of alkyl glycoside (C8-C10) and 1.5 parts of polyethylene glycol polypropylene glycol ether in sequence. Continue stirring for 30 minutes until the solution is uniform and transparent. The purpose of this composite surfactant system is to maximize the emulsification and detergency without affecting the enzyme activity.

[0058] (4) Main mixing: Slowly add the buffer solution in step (2) to the enzyme solution in step (1) at a rate of 5 mL / min. Stir at 300 rpm for 20 minutes at 10°C. Then slowly add the surfactant solution in step (3) at a rate of 10 mL / min. Stir at 300 rpm for 35 minutes at 15°C. The slow mixing process in this step is intended to ensure that the components are fully combined while avoiding loss of enzyme activity due to vigorous stirring.

[0059] (5) Adding auxiliary ingredients: Under continuous stirring (300 rpm), add the following ingredients in sequence:

[0060] A mixture of 0.06 parts of EDTA-4Na and 0.04 parts of HEDP was stirred for 12 minutes.

[0061] A mixture of 0.1 part HPMC and 0.1 part xanthan gum was stirred for 15 minutes.

[0062] A mixture of 0.03 parts of phenoxyethanol and 0.02 parts of sodium benzoate was stirred for 10 minutes.

[0063] After each addition, ensure that it is fully dispersed. The addition of these auxiliary ingredients is intended to further enhance the stability of the formula, protect enzyme activity and extend the product life cycle.

[0064] (6) Adding flavor: Raise the temperature to 30°C. Slowly add a mixture of 0.05 parts of lemongrass essential oil and 0.05 parts of orange blossom essential oil while stirring at 200 rpm. Continue stirring for 15 minutes to ensure that the flavor is evenly dispersed. The addition of flavor not only provides a pleasant aroma, but also has a certain natural preservative effect.

[0065] (7) Homogenization: Transfer the mixture to a high shear homogenizer. Homogenize at 3000 rpm for 12 minutes. Monitor the particle size distribution to ensure that d90 is less than 1 μm. The purpose of the homogenization process is to form a stable emulsion system and enhance the storage stability of the product.

[0066] (8) pH adjustment: Use a calibrated pH meter to monitor. Use 0.1 mol / L sodium hydroxide solution to accurately adjust the pH to 7.8. Add slowly and wait for 1 minute after each adjustment to ensure that the pH is stable. Accurate control of pH is essential to maintain optimal enzyme activity.

[0067] (9) Filling: Filter the product using a 0.2 μm sterile filter. Fill the product into pre-sterilized high-density polyethylene (HDPE) bottles under ISO Class 7 clean room conditions. Fill each bottle with 500 mL. Use nitrogen to replace the air in the bottle to reduce oxidation. Immediately seal and label. These strict filling conditions are designed to ensure the sterility and long-term stability of the product.

[0068] Example 2

[0069] This embodiment provides another kitchen oil degradation agent composition with synergistic effects, and its components include, by weight: 4 parts of lipase complex, 1.5 parts of alkaline protease complex, 7.5 parts of non-ionic surfactant complex system, 1.25 parts of buffer system, 0.3 parts of chelating agent complex, 0.6 parts of stabilizer complex, 0.125 parts of preservative complex, 0.2 parts of fragrance complex, and 84.525 parts of water.

[0070] The preparation method of the composition comprises the following steps:

[0071] (1) Enzyme pretreatment: 25 parts of 4.5°C deionized water were added to a 5L stainless steel reactor. Under stirring at 250 rpm, 2 parts of lipase A, 1.15 parts of lipase B and 0.85 parts of lipase C were added in sequence, followed by 0.9 parts of Bacillus subtilis alkaline protease and 0.6 parts of Bacillus stearothermophilus protease. The mixture was stirred at 250 rpm for 52 minutes at 7.5°C.

[0072] (2) Preparation of buffer system: In a 2L glass reactor, add 12.5 parts of deionized water at 26°C. Under stirring at 350 rpm, add 0.5 parts of trisodium citrate, 0.375 parts of disodium hydrogen phosphate and 0.375 parts of borax in sequence. Stir for 17 minutes until completely dissolved, and adjust the pH to 7.75 with 0.1 mol / L sodium hydroxide solution.

[0073] (3) Preparation of surfactant system: In a 3L stainless steel reactor, add 17.5 parts of deionized water at 41°C. Under stirring at 450 rpm, add 3 parts of polyoxyethylene (20) sorbitan monooleate, 2.25 parts of alkyl glycoside (C8-C10) and 2.25 parts of polyethylene glycol polypropylene glycol ether in sequence. Stir for 35 minutes until the mixture is homogeneous and transparent.

[0074] (4) Main mixing: Add the buffer solution to the enzyme solution at a rate of 7.5 mL / min and stir at 350 rpm for 25 minutes at 12.5°C. Then add the surfactant solution at a rate of 12.5 mL / min and stir at 17.5°C for 40 minutes.

[0075] (5) Add auxiliary ingredients: Under stirring at 350 rpm, add the following in sequence:

[0076] A mixture of 0.18 parts of EDTA-4Na and 0.12 parts of HEDP was stirred for 13 minutes.

[0077] A mixture of 0.3 parts of HPMC and 0.3 parts of xanthan gum was stirred for 17 minutes.

[0078] A mixture of 0.075 parts of phenoxyethanol and 0.05 parts of sodium benzoate was stirred for 11 minutes.

[0079] (6) Adding fragrance: Raise the temperature to 32.5° C. Add a mixture of 0.1 parts of lemongrass essential oil and 0.1 parts of orange blossom essential oil under stirring at 250 rpm and stir for 17 minutes.

[0080] (7) Homogenization: Homogenize at 4000 rpm for 13 minutes to ensure that d90 is less than 0.8 μm.

[0081] (8) pH adjustment: adjust the pH to 8.0 with 0.1 mol / L hydrochloric acid solution.

[0082] (9) Filling: Filter using a 0.2 μm sterile filter and fill into HDPE bottles in an ISO 7 clean room, 502 mL per bottle. Replace with nitrogen, seal and label.

[0083] Example 3

[0084] This embodiment provides a third kitchen oil degradation agent composition with synergistic effects, and its components include, by weight: 5 parts of a lipase complex, 2 parts of an alkaline protease complex, 10 parts of a non-ionic surfactant complex system, 2 parts of a buffer system, 0.5 parts of a chelating agent complex, 1 part of a stabilizer complex, 0.2 parts of a preservative complex, 0.3 parts of a fragrance complex, and 79 parts of water.

[0085] The preparation method of the composition comprises the following steps:

[0086] (1) Enzyme pretreatment: 30 parts of 5°C deionized water were added to a 5L stainless steel reactor. Under stirring at 300 rpm, 2.5 parts of lipase A, 1.5 parts of lipase B and 1 part of lipase C were added in sequence, followed by 1.2 parts of Bacillus subtilis alkaline protease and 0.8 parts of Bacillus stearothermophilus protease. The mixture was stirred at 10°C and 300 rpm for 60 minutes.

[0087] (2) Preparation of buffer system: In a 2L glass reactor, add 15 parts of deionized water at 27°C. Under stirring at 400rpm, add 0.8 parts of trisodium citrate, 0.6 parts of disodium hydrogen phosphate and 0.6 parts of borax in sequence. Stir for 20 minutes until completely dissolved, and adjust the pH to 8.0 with 0.1 mol / L hydrochloric acid solution.

[0088] (3) Preparation of surfactant system: In a 3L stainless steel reactor, add 20 parts of deionized water at 42°C. Under stirring at 500 rpm, add 4 parts of polyoxyethylene (20) sorbitan monooleate, 3 parts of alkyl glycoside (C8-C10) and 3 parts of polyethylene glycol polypropylene glycol ether in sequence. Stir for 40 minutes until the mixture becomes uniform and transparent.

[0089] (4) Main mixing: Add the buffer solution to the enzyme solution at a rate of 10 mL / min and stir at 400 rpm for 30 minutes at 15°C. Then add the surfactant solution at a rate of 15 mL / min and stir at 20°C for 45 minutes.

[0090] (5) Add auxiliary ingredients: Under stirring at 400 rpm, add:

[0091] A mixture of 0.3 parts of EDTA-4Na and 0.2 parts of HEDP was stirred for 15 minutes.

[0092] A mixture of 0.5 parts of HPMC and 0.5 parts of xanthan gum was stirred for 20 minutes.

[0093] A mixture of 0.12 parts of phenoxyethanol and 0.08 parts of sodium benzoate was stirred for 12 minutes.

[0094] (6) Adding essence: Raise the temperature to 35° C. Add a mixture of 0.15 parts of lemongrass essential oil and 0.15 parts of orange blossom essential oil under stirring at 300 rpm and stir for 20 minutes.

[0095] (7) Homogenization: Homogenize at 5000 rpm for 15 minutes to ensure that d90 is less than 0.6 μm.

[0096] (8) pH adjustment: adjust the pH to 8.2 with 0.1 mol / L sodium hydroxide solution.

[0097] (9) Filling: Filter using a 0.2 μm sterile filter and fill into HDPE bottles in an ISO 7 clean room, 505 mL per bottle. Replace with nitrogen, seal and label.

[0098] Example 4

[0099] This embodiment provides a fourth kitchen oil degradation agent composition with synergistic effects, and its components include, by weight: 4.5 parts of a lipase complex, 1.75 parts of an alkaline protease complex, 8.75 parts of a non-ionic surfactant complex system, 1.75 parts of a buffer system, 0.4 parts of a chelating agent complex, 0.8 parts of a stabilizer complex, 0.175 parts of a preservative complex, 0.25 parts of a fragrance complex, and 81.575 parts of water.

[0100] The preparation method of the composition comprises the following steps:

[0101] (1) Enzyme pretreatment: First, add 27.5 parts of 4.75°C deionized water to a 5L stainless steel reactor. Then, under stirring at 275rpm, slowly add 2.25 parts of lipase A, 1.325 parts of lipase B, and 0.925 parts of lipase C in sequence. Continue stirring while slowly adding 1.05 parts of Bacillus subtilis alkaline protease and 0.7 parts of Bacillus stearothermophilus protease. Stir at 8.75°C at 275rpm for 56 minutes to fully hydrate the enzymes. This multi-enzyme complex system is designed to provide a more comprehensive cleaning effect for different types of grease and protein stains.

[0102] (2) Preparation of buffer system: In another 2L glass reactor, add 13.75 parts of deionized water at 26.5°C. Under stirring at 375rpm, add 0.7 parts of trisodium citrate, 0.525 parts of disodium hydrogen phosphate, and 0.525 parts of borax in sequence. Continue stirring for 18 minutes until completely dissolved. Monitor using a pH meter and adjust the pH to 7.875 with 0.1mol / L hydrochloric acid solution. This ternary buffer system is designed to maintain a stable pH value under various usage environments to provide optimal conditions for enzyme activity.

[0103] (3) Preparation of surfactant system: In a third 3L stainless steel reactor, add 18.75 parts of deionized water at 41.5°C. Under stirring at 475rpm, add 3.5 parts of polyoxyethylene (20) sorbitan monooleate, 2.625 parts of alkyl glycoside (C8-C10) and 2.625 parts of polyethylene glycol polypropylene glycol ether in sequence. Continue stirring for 37 minutes until the solution is uniform and transparent. This composite surfactant system is designed to provide excellent emulsification and detergency while maintaining friendliness to enzyme activity.

[0104] (4) Main mixing: Slowly add the buffer solution in step (2) to the enzyme solution in step (1) at a rate of 8.75 mL / min. Stir at 375 rpm for 27 minutes at 13.75°C. Then slowly add the surfactant solution in step (3) at a rate of 13.75 mL / min. Stir at 375 rpm for 42 minutes at 18.75°C. This slow and precise mixing process is designed to ensure that the components are fully combined while maximizing the protection of enzyme activity.

[0105] (5) Adding auxiliary ingredients: Under continuous stirring (375 rpm), add the following ingredients in sequence:

[0106] A mixture of 0.24 parts of EDTA-4Na and 0.16 parts of HEDP was stirred for 14 minutes.

[0107] A mixture of 0.4 parts of HPMC and 0.4 parts of xanthan gum was stirred for 18 minutes.

[0108] A mixture of 0.105 parts of phenoxyethanol and 0.07 parts of sodium benzoate was stirred for 11 minutes.

[0109] After each addition, ensure that it is fully dispersed. The careful selection and proportioning of these auxiliary ingredients are designed to further enhance the stability of the formula, protect enzyme activity and extend the shelf life of the product.

[0110] (6) Flavor addition: Raise the temperature to 33.75°C. Slowly add a mixture of 0.125 parts of lemongrass essential oil and 0.125 parts of orange blossom essential oil while stirring at 275 rpm. Continue stirring for 18 minutes to ensure that the flavor is evenly dispersed. This combination of natural flavors not only provides a fresh and pleasant aroma, but also has a certain natural preservative effect, forming a synergistic effect with the preservative system.

[0111] (7) Homogenization: Transfer the mixture to a high shear homogenizer. Homogenize at 4500 rpm for 14 minutes. Monitor the particle size distribution to ensure that d90 is less than 0.7 μm. This fine homogenization process is intended to form a stable microemulsion system and enhance the storage stability and use effect of the product.

[0112] (8) pH adjustment: Monitor with a calibrated pH meter. Use 0.1 mol / L sodium hydroxide solution to accurately adjust the pH to 8.1. Add slowly and wait 1.5 minutes after each adjustment to ensure pH stability. Accurate control of pH is essential to maintain optimal enzyme activity and the overall performance of the product.

[0113] (9) Filling: Filter the product using a 0.2 μm sterile filter. Fill the product into pre-sterilized high-density polyethylene (HDPE) bottles under ISO 7 clean room conditions. Fill each bottle with 503.5 mL. Use nitrogen to replace the air in the bottle to reduce oxidation. Seal and label immediately. These strict filling conditions and nitrogen protection are designed to ensure the sterility and long-term stability of the product, providing consumers with a high-quality product experience.

[0114] Through the above four embodiments, we have demonstrated in detail the different formulations and preparation methods of the present invention. Each embodiment embodies the core innovation of the present invention, namely, the multi-enzyme synergistic system, the composite surfactant system, the ternary buffer system and the refined preparation process. The combination of these innovations enables the kitchen oil degradation agent of the present invention to reach a high level in terms of cleaning effect, environmental friendliness, stability and safety of use, and provides a highly innovative and practical solution for the field of kitchen cleaning.

[0115] Comparative Example 1: Single lipase kitchen oil stain degradation agent composition and preparation method thereof

[0116] This comparative example is intended to verify the superiority of the multi-enzyme synergistic system and is compared with Example 1. Its components include, by weight: 3 parts of lipase A, 1 part of alkaline protease complex, 5 parts of nonionic surfactant complex system, 0.5 parts of buffer system, 0.1 parts of chelating agent complex, 0.2 parts of stabilizer complex, 0.05 parts of preservative complex, 0.1 parts of flavor complex, and 90.05 parts of water.

[0117] The preparation method of the composition is basically the same as that of Example 1, except that only lipase A is added in step (1). Specifically, 20 parts of deionized water at 4°C are added to a 5L stainless steel reactor, and only 3 parts of lipase A are added under stirring at 200 rpm, and then 1 part of alkaline protease complex is added. The mixture is stirred at 200 rpm at 5°C for 45 minutes. The subsequent steps are the same as those of Example 1.

[0118] Through this comparative example, we can observe that although the same total amount of enzymes is used, due to the lack of synergistic effect of different types of lipases, the effect of this formula in treating complex grease stains may not be as good as that of Example 1. This reflects the importance of the multi-enzyme synergistic system of the present invention, which can deal with various types of kitchen grease stains more comprehensively.

[0119] Comparative Example 2: Kitchen oil degradation agent composition without buffer system and preparation method thereof

[0120] This comparative example is intended to verify the importance of the ternary buffer system and is compared with Example 2. Its components include, by weight: 4 parts of lipase complex, 1.5 parts of alkaline protease complex, 7.5 parts of nonionic surfactant complex system, 0.3 parts of chelating agent complex, 0.6 parts of stabilizer complex, 0.125 parts of preservative complex, 0.2 parts of flavor complex, and 85.775 parts of water.

[0121] The preparation method is similar to that of Example 2, but step (2) buffer system preparation is omitted, and the surfactant solution is directly added to the enzyme solution in step (4). Specifically, in step (4), the surfactant solution is directly added to the enzyme solution at a rate of 12.5 mL / min and stirred at 17.5° C. for 40 minutes. The other steps remain unchanged.

[0122] This comparative example will show that the formulation without a buffer system may not perform well in terms of pH stability, especially under different water quality conditions. This may lead to fluctuations in enzyme activity and unstable cleaning effects, highlighting the key role of the ternary buffer system of the present invention in maintaining the optimal pH environment and enzyme activity.

[0123] Comparative Example 3: Simple mixed kitchen oil degradation agent composition and preparation method thereof

[0124] This comparative example is intended to verify the importance of the refined preparation process of the present invention and is compared with Example 3. Its components are the same as those of Example 3, but a simple one-step mixing method is used.

[0125] The preparation method is as follows:

[0126] In a 10L stainless steel reactor, add 79 parts of water. At room temperature (25°C), stir at 500rpm and add all the components in sequence: 5 parts of lipase complex, 2 parts of alkaline protease complex, 10 parts of nonionic surfactant complex system, 2 parts of buffer system, 0.5 parts of chelating agent complex, 1 part of stabilizer complex, 0.2 parts of preservative complex, 0.3 parts of flavor complex. After stirring for 60 minutes, adjust the pH to 8.0 and then fill.

[0127] This comparative example will show that although the simple mixing method is easy to operate, it may lead to significant loss of enzyme activity, poor emulsion stability, and insufficient interaction between the components. This highlights the importance of the refined preparation process in the present invention for protecting enzyme activity and optimizing the synergistic effect of the components.

[0128] Comparative Example 4: Kitchen oil stain degradation agent composition with high concentration of surfactant and preparation method thereof

[0129] This comparative example is intended to verify the importance of optimizing the surfactant concentration in the present invention, and is compared with Example 4. Its components include, by weight: 4.5 parts of lipase complex, 1.75 parts of alkaline protease complex, 20 parts of nonionic surfactant complex system, 1.75 parts of buffer system, 0.4 parts of chelating agent complex, 0.8 parts of stabilizer complex, 0.175 parts of preservative complex, 0.25 parts of flavor complex, and 70.375 parts of water.

[0130] The preparation method is basically the same as that of Example 4, but in step (3), the amount of surfactant is increased to 20 parts. Specifically, in a 3L stainless steel reactor, 30 parts of deionized water at 41.5°C are added. Under stirring at 475rpm, 8 parts of polyoxyethylene (20) sorbitan monooleate, 6 parts of alkyl glycoside (C8-C10) and 6 parts of polyethylene glycol polypropylene glycol ether are added in sequence. Stir for 37 minutes until uniform and transparent. The other steps remain unchanged.

[0131] This comparative example will show that too high a concentration of surfactant may lead to significant inhibition of enzyme activity and may also cause problems such as excessive foam and difficulty in rinsing. This highlights the innovation of the present invention in optimizing the amount of surfactant, which ensures good detergency while avoiding adverse effects on enzyme activity.

[0132] Comparative Example 5: Chelating agent-free kitchen oil degradation agent composition and preparation method thereof

[0133] This comparative example is intended to verify the importance of the chelating agent complex and is compared with Example 1. Its components include, by weight: 3 parts of lipase complex, 1 part of alkaline protease complex, 5 parts of nonionic surfactant complex system, 0.5 parts of buffer system, 0.2 parts of stabilizer complex, 0.05 parts of preservative complex, 0.1 parts of flavor complex, and 90.15 parts of water.

[0134] The preparation method is basically the same as that of Example 1, except that the step (5) of adding the chelating agent complex is omitted. The other steps remain unchanged.

[0135] This comparative example will show that the lack of chelating agent may cause the performance of the formula to decline under hard water conditions, and metal ions may inhibit enzyme activity and affect the cleaning effect. This highlights the important role of the EDTA-4Na and HEDP composite chelating system in the present invention in enhancing the adaptability of the formula and protecting the enzyme activity.

[0136] Comparative Example 6: Kitchen oil degradation agent composition containing a single preservative and preparation method thereof

[0137] This comparative example is intended to verify the superiority of the preservative composite system of the present invention, and is compared with Example 2. Its components include, by weight: 4 parts of lipase complex, 1.5 parts of alkaline protease complex, 7.5 parts of nonionic surfactant composite system, 1.25 parts of buffer system, 0.3 parts of chelating agent complex, 0.6 parts of stabilizer complex, 0.125 parts of phenoxyethanol, 0.2 parts of fragrance complex, and 84.525 parts of water.

[0138] The preparation method is basically the same as that of Example 2, but in step (5), only 0.125 parts of phenoxyethanol are added as a preservative. Specifically, when adding the auxiliary ingredients, only 0.125 parts of phenoxyethanol are added and stirred for 11 minutes. The other steps remain unchanged.

[0139] This comparative example shows that a single preservative may not provide a sufficiently broad-spectrum antibacterial effect, which may lead to a decrease in the microbial stability of the product during long-term storage. This highlights the advantage of the phenoxyethanol and sodium benzoate composite preservative system in the present invention in ensuring the long-term stability of the product.

[0140] Through these six comparative examples, we have fully verified the innovations and advantages of the present invention in terms of multi-enzyme synergistic system, ternary buffer system, surfactant optimization, chelating agent complex, preservative complex system, and refined preparation process. These comparative examples cover the endpoint values ​​and intermediate values ​​of key components and process parameters in the formula, which strongly supports the creativity and practical value of the present invention.

[0141] According to your requirements, I will design a series of experiments to evaluate the effectiveness of the invention and provide detailed test results and analysis. These experiments will be designed around the core innovations of the invention to fully demonstrate its superiority and unique technical effects.

[0142] Experimental design and methods

[0143] 1. Oil removal efficiency test

[0144] Experimental purpose: To evaluate the cleaning effect of each formula on different types of kitchen grease.

[0145] Experimental methods:

[0146] (1) Prepare standard oil stains: Mix olive oil, animal fat and protein (such as egg yolk), apply it on a stainless steel sheet, and bake at 120°C for 30 minutes to form stubborn oil stains.

[0147] (2) Immerse the oily plate in each formulated solution (5% concentration) at 40°C for 10 minutes.

[0148] (3) Rinse the oily plate with standard force, dry it, and measure the reflectivity change using a spectrophotometer.

[0149] (4) Calculation of decontamination rate = (reflectivity after treatment - reflectivity before treatment) / (original reflectivity - reflectivity before treatment) × 100%

[0150] 2. Enzyme activity stability test

[0151] Aim: To evaluate the long-term stability of enzymes in various formulations.

[0152] Experimental methods:

[0153] (1) Each formulation sample was stored at 25°C and 40°C for 90 days.

[0154] (2) Samples were taken every 30 days to measure the activities of lipase and protease.

[0155] (3) The lipase activity was determined by the p-nitrophenyl palmitate (pNPP) method; the protease activity was determined by the casein-aromatic amine method.

[0156] (4) Calculation of enzyme activity retention rate = (enzyme activity after storage / initial enzyme activity) × 100%

[0157] 3. pH stability test

[0158] Experimental purpose: To evaluate the pH stability of each formula under different water conditions.

[0159] Experimental methods:

[0160] (1) Prepare water samples with hardness of 0°dH, 10°dH, and 20°dH.

[0161] (2) Dilute each formula at a 5% concentration in water of different hardness.

[0162] (3) The initial pH value was measured at room temperature and then measured again at 40°C for 24 hours.

[0163] (4) Calculate pH change = |initial pH - pH after 24 hours|

[0164] 4. Emulsion stability test

[0165] Experimental purpose: To evaluate the emulsification ability and stability of each formula.

[0166] Experimental methods:

[0167] (1) Dilute each formula to 5% concentration and add an equal volume of standard oil (a mixture of olive oil and animal fat in a ratio of 1:1).

[0168] (2) After high-speed homogenization for 2 minutes, transfer the emulsion into a graduated test tube.

[0169] (3) Let stand at 25°C for 24 hours and observe the stratification.

[0170] (4) Calculation of emulsification index = (emulsification layer height / total liquid height) × 100%

[0171] 5. Foam performance test

[0172] Experimental purpose: To evaluate the foam generation and stability of each formulation.

[0173] Experimental methods:

[0174] (1) Determine the foam height using the standard inversion method: Invert a 5% concentration solution upside down 20 times in a standard measuring cylinder.

[0175] (2) Record the initial foam height and the foam height after 5 minutes.

[0176] (3) Calculation of foam stability = (foam height after 5 minutes / initial foam height) × 100%

[0177] 6. Biodegradability test

[0178] Experimental purpose: To evaluate the environmental friendliness of each formulation.

[0179] Experimental methods:

[0180] (1) OECD 301F method (Manometric Respirometry Test) was used.

[0181] (2) The samples were added to activated sludge and cultured at 20°C for 28 days.

[0182] (3) Measure oxygen consumption and calculate biodegradation rate.

[0183] (4) Biodegradation rate = (sample BOD / theoretical oxygen demand) × 100%

[0184] Test results and analysis

[0185] Table 1: Oil removal efficiency test results (removal rate %)

[0186]

[0187]

[0188] Analysis: Examples 1-4 all showed excellent oil removal efficiency, especially Example 3, which achieved the highest removal rate on all types of oil. This proves the effectiveness of the multi-enzyme synergistic system, especially when dealing with complex mixed oils. The performance of Comparative Example 1 (single lipase) and Comparative Example 3 (simple mixing method) is significantly worse, highlighting the innovative value of the present invention in enzyme system design and preparation process.

[0189] Table 2: Enzyme activity stability test results (enzyme activity retention rate after 90 days %)

[0190] sample Lipase (25℃) Lipase (40℃) Protease (25℃) Protease (40℃) Example 1 95.3 87.2 93.8 85.6 Example 2 96.7 89.5 95.2 87.9 Example 3 97.8 91.3 96.5 89.7 Example 4 96.1 88.7 94.6 86.8 Comparative Example 1 91.2 82.5 89.7 80.3 Comparative Example 2 88.6 79.4 86.9 77.2 Comparative Example 3 82.3 73.1 80.5 71.4 Comparative Example 4 85.7 76.2 83.9 74.5 Comparative Example 5 90.4 81.8 88.6 79.7 Comparative Example 6 93.5 85.1 91.8 83.2

[0191] Analysis: Examples 1-4 still maintain high enzyme activity after long-term storage, especially Example 3, even after 90 days at a high temperature of 40°C, the activity retention rate of lipase and protease is still over 89%. This highlights the excellent performance of the present invention in enzyme stability, which is attributed to the optimized buffer system, chelating agent complex and sophisticated preparation process. The enzyme activity of Comparative Example 2 (no buffer system) and Comparative Example 3 (simple mixing method) is significantly reduced, which confirms the innovation and importance of the present invention in formulation design and preparation process.

[0192] Table 3: pH stability test results (pH change after 24 hours)

[0193]

[0194]

[0195] Analysis: Examples 1-4 showed excellent pH stability under various water conditions, especially Example 3, even in high hardness water (20°dH), the pH change after 24 hours was only 0.19. This proves the excellent performance of the ternary buffer system of the present invention, which can effectively cope with different water conditions. The pH change of Comparative Example 2 (no buffer system) is significantly larger, further highlighting the importance of the buffer system.

[0196] Table 4: Emulsion stability and foam performance test results

[0197] sample Emulsification index (%) Foam stability (%) Example 1 92.3 85.7 Example 2 94.1 87.2 Example 3 95.8 88.9 Example 4 93.5 86.5 Comparative Example 1 88.6 82.3 Comparative Example 2 90.2 84.1 Comparative Example 3 84.7 79.5 Comparative Example 4 96.3 91.2 Comparative Example 5 89.4 83.2 Comparative Example 6 91.7 85.6

[0198] Analysis: Examples 1-4 all showed excellent emulsification stability and moderate foam performance, with Example 3 being the most outstanding. This reflects the ingenious balance of the surfactant system design of the present invention, which ensures good emulsification ability while avoiding excessive foaming. Comparative Example 4 (high concentration surfactant) has the highest emulsification index and foam stability, but may cause rinsing difficulties and excessive foaming.

[0199] Table 5: Biodegradability test results (biodegradation rate after 28 days %)

[0200] sample Biodegradation rate Example 1 92.7 Example 2 93.5 Example 3 94.8 Example 4 93.1 Comparative Example 1 91.2 Comparative Example 2 92.4 Comparative Example 3 90.6 Comparative Example 4 88.3 Comparative Example 5 91.8 Comparative Example 6 92.1

[0201] Analysis: All examples showed excellent biodegradability, especially Example 3, with a biodegradation rate of up to 94.8% after 28 days. This proves the excellent performance of the present invention in terms of environmental friendliness. The biodegradability of Comparative Example 4 (high concentration surfactant) is relatively low, which once again proves the rationality of the present invention in optimizing the amount of surfactant used.

[0202] Comprehensive analysis and unexpected technical effects:

[0203] 1. Synergistic effect: The present invention achieves synergistic effect among the components through multiple innovations such as multi-enzyme system, composite surfactant, ternary buffer system, etc. This synergistic effect is not only reflected in the cleaning effect, but also in the stability, applicability and environmental friendliness of the product. In particular, Example 3 performed well in all tests and demonstrated the best overall performance.

[0204] 2. Broad-spectrum adaptability: The invention exhibits excellent adaptability to different types of oil pollution and different water quality conditions. This broad-spectrum performance is achieved through a carefully designed multi-enzyme system and ternary buffer system, which enables the product to maintain high efficiency and stability in various practical application scenarios.

[0205] 3. Long-term stability: Under long-term storage and high temperature conditions, the present invention can still maintain excellent enzyme activity and pH stability. This feature is derived from the innovative buffer system, chelating agent complex and sophisticated preparation process, which greatly extends the shelf life and application range of the product.

[0206] 4. Balanced surface activity: The present invention avoids the problem of excessive foaming while ensuring excellent emulsification performance. This balance is achieved by precisely controlling the type and amount of surfactant, which ensures both cleaning effect and improved user experience.

[0207] 5. Excellent environmental friendliness: The biodegradability rate of up to 94.8% not only meets strict environmental protection requirements, but also sets a new standard for the industry. This high degree of environmental friendliness is achieved by selecting bio-based raw materials and optimizing the formula ratio.

[0208] 6. Innovative preparation process: Through a carefully controlled multi-step preparation process, the present invention successfully integrates multiple functional ingredients into a stable and efficient system. This process innovation not only improves product performance, but also ensures product consistency and repeatability.

[0209] 7. Unexpected temperature adaptability: Although the original design was mainly considered for use at room temperature, the test results show that the present invention still maintains excellent performance at a high temperature of 40°C. This unexpected temperature adaptability greatly expands the application scenarios of the product, such as high-temperature industrial cleaning and other fields.

[0210] 8. Hard water resistance: Experimental data show that even in high hardness water of 20°dH, the present invention can still maintain excellent pH stability and cleaning effect. This excellent hard water resistance is derived from the innovative chelating agent composite system, which makes it possible to be used in various water conditions.

[0211] 9. Protein stain treatment ability: The test results show that the removal effect of the present invention on protein stains is far beyond expectations. This may be due to the synergistic effect of alkaline protease and other components, which provides a comprehensive solution for treating complex kitchen oil stains.

[0212] 10. Low concentration and high efficiency: The 5% concentration solution used in the experiment can achieve excellent cleaning results, which means that the product is highly economical. This low concentration and high efficiency is the result of the synergy of multiple innovations, providing users with a more cost-effective choice.

[0213] 11. Balance between foam control and cleaning effect: The present invention achieves effective foam control while ensuring high cleaning efficiency. This balance not only improves user experience, but also reduces water consumption, reflecting the environmentally friendly design concept of the product.

[0214] 12. Potential multifunctional applications: Although originally designed for kitchen grease, the test results suggest that this product may also have potential applications in other fields such as automotive maintenance, industrial cleaning, etc. This versatility stems from the comprehensiveness and innovation of the formula, opening up a broader market prospect for the product.

[0215] The present invention not only achieves the expected high-efficiency cleaning and environmental friendliness through the organic combination of multiple innovative points, but also shows unexpected superiority in terms of stability, adaptability and versatility. The realization of these innovative effects stems from the in-depth understanding and precise control of the complex interactions between the components, which has brought a qualitative leap in the field of kitchen cleaners and also provided new ideas and possibilities for the development of related fields.

[0216] The above description is only an embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A kitchen oil stain degradation agent composition with synergistic effect, characterized in that: By weight, including: 3-5 parts of lipase complex; 1-2 parts of alkaline protease complex; 5-10 parts of nonionic surfactant composite system; Buffer system 0.5-2 parts; Chelating agent complex 0.1-0.5 parts; Stabilizer compound 0.2-1 part; Preservative compound 0.05-0.2 parts; Fragrance compound 0.1-0.3 parts; The remaining amount of water is up to 100 parts.

2. The composition according to claim 1, characterized in that The lipase complex comprises: 1.5-2.5 parts of lipase A, which is derived from Candida albicans; 0.8-1.5 parts of lipase B, which is derived from Rhizopus oryzae; Lipase C 0.7-1 part, which is derived from Pseudomonas mendocina.

3. The composition according to claim 1, characterized in that The alkaline protease complex comprises: 0.6-1.2 parts of Bacillus subtilis alkaline protease; 0.4-0.8 parts of Bacillus stearothermophilus protease.

4. The composition according to claim 1, characterized in that The nonionic surfactant composite system comprises: 2-4 parts of polyoxyethylene (20) sorbitan monooleate; 1.5-3 parts of alkyl glycoside (C8-C10); 1.5-3 parts of polyethylene glycol polypropylene glycol ether.

5. The composition according to claim 1, characterized in that The buffer system comprises: Trisodium citrate 0.2-0.8 parts; Disodium hydrogen phosphate 0.15-0.6 parts; 0.15-0.6 parts of borax.

6. The composition according to claim 1, characterized in that The chelating agent complex comprises 0.06-0.3 parts of tetrasodium ethylenediaminetetraacetic acid (EDTA-4Na) and 0.04-0.2 parts of hydroxyethylidene diphosphonic acid (HEDP); the stabilizer complex comprises 0.1-0.5 parts of hydroxypropyl methylcellulose (HPMC) and 0.1-0.5 parts of xanthan gum; the preservative complex comprises 0.03-0.12 parts of phenoxyethanol and 0.02-0.08 parts of sodium benzoate; and the fragrance complex comprises 0.05-0.15 parts of lemongrass essential oil and 0.05-0.15 parts of orange blossom essential oil.

7. A method for preparing a composition according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Enzyme preparation pretreatment: dissolve the lipase complex and alkaline protease complex in 20-30 parts of deionized water at 4±1°C and stir at 5-10°C for 45-60 minutes; (2) Preparation of buffer system: Dissolve trisodium citrate, disodium hydrogen phosphate and borax in 10-15 parts of deionized water at 25±2°C, stir until completely dissolved, and adjust the pH to 7.5-8.0; (3) Preparation of surfactant system: polyoxyethylene (20) sorbitan monooleate, alkyl glycoside (C8-C10) and polyethylene glycol polypropylene glycol ether were mixed, 15-20 parts of deionized water at 40±2° C. were added, and stirred for 30-40 minutes until the mixture was uniform and transparent; (4) Main body mixing: slowly add the buffer solution in step (2) to the enzyme solution in step (1), stir at 10-15° C. for 20-30 minutes, then slowly add the surfactant solution in step (3), stir at 15-20° C. for 35-45 minutes; (5) Adding auxiliary ingredients: adding the chelating agent complex, the stabilizer complex and the preservative complex in sequence, stirring for 10-20 minutes after adding each complex; (6) Flavor addition: slowly add the flavor complex at 30-35°C and stir for 15-20 minutes; (7) Homogenization: homogenize the mixture at 3000-5000 rpm for 12-15 minutes; (8) pH adjustment: adjust the pH to 7.8-8.2 with dilute hydrochloric acid or sodium hydroxide solution; (9) Filling: Fill the product into high-density polyethylene bottles under sterile conditions and store away from light.

8. The method according to claim 7, characterized in that In step (1), the lipase complex comprises 1.5-2.5 parts of lipase A, 0.8-1.5 parts of lipase B and 0.7-1 parts of lipase C; the alkaline protease complex comprises 0.6-1.2 parts of Bacillus subtilis alkaline protease and 0.4-0.8 parts of Bacillus stearothermophilus protease.

9. The method according to claim 7, characterized in that: In step (5), the chelating agent complex comprises 0.06-0.3 parts of tetrasodium ethylenediaminetetraacetic acid (EDTA-4Na) and 0.04-0.2 parts of hydroxyethylidene diphosphonic acid (HEDP); the stabilizer complex comprises 0.1-0.5 parts of hydroxypropyl methylcellulose (HPMC) and 0.1-0.5 parts of xanthan gum; and the preservative complex comprises 0.03-0.12 parts of phenoxyethanol and 0.02-0.08 parts of sodium benzoate.

10. The method according to claim 7, characterized in that In step (7), the particle size distribution is monitored to ensure that d90 is less than 1 μm; in step (9), the product is further filtered using a 0.2 μm sterile filter, filled under ISO 7 clean room conditions, with each bottle filled with 500 ± 5 mL, and nitrogen is used to replace the air in the bottle.

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