Preparation method of all-food-grade raw material pure natural plant detergent

Abstract

The invention belongs to the field of abluent preparation, and particularly relates to a preparation method of a pure natural plant abluent with all food-grade raw materials. The pea meal obtained after the fresh peas are subjected to puffing treatment has a fluffy microstructure, and compared with pea meal obtained only after physical powdering, the contact area between the pea meal and oil stains can be effectively increased; the garlic powder, the ginger powder, the lemon powder and the orange peel powder obtained after low-temperature treatment not only can reduce the influence on the skin in the washing process, but also can inhibit bacteria, prevent insects, prevent corrosion and the like. The invention also provides a detergent in a molded solid form, which has higher production and use safety, and is helpful for maintaining the activity of pea powder, garlic powder, ginger powder and the like and prolonging the shelf life. Experiments prove that the pure natural plant detergent prepared from all-food-grade raw materials has an oil stain removal effect superior to that of a standard tableware detergent, has a relatively high pesticide residue removal rate, does not cause sensitization and has relatively high use safety.

Description

Technical Field

[0001] The invention belongs to the field of detergent preparation, and particularly relates to a method for preparing a pure natural plant detergent made of all food-grade raw materials. Background Art

[0002] Detergent, also known as washing agent, broadly refers to chemical substances or mixtures that can remove dirt. According to their uses, they can be divided into clothing detergents, dishwashing detergents, kitchen detergents, bathroom detergents, household detergents, industrial detergents, etc. Among them, dishwashing detergents and kitchen detergents both face the problem of heavy oil pollution.

[0003] Influenced by traditional food culture and cooking methods, the kitchen environment and various kitchen utensils contain a lot of oil stains. The formation of oil stains is a complex physical and chemical process, which mainly includes the following mechanisms: First, the oil smoke generated during the cooking process combines with suspended particles such as dust in the air, quickly settles on the surface of objects and forms an adsorption layer; secondly, the splashes, vaporized oil and some carbonization products generated by frying and deep-frying of cooking oil and fat-containing ingredients will form an adhesion layer on the surface of kitchen utensils. Unsaturated fatty acids with a diene bond structure are extremely prone to oxidative polymerization reactions under high-temperature cooking environments, and gradually turn into stubborn oil stains with extremely high viscosity; in addition, fine particles produced by metal oxidation and coating peeling in kitchen equipment such as stoves that have been used for a long time will mix with oil, further aggravating the adhesion strength of oil stains.

[0004] Currently available grease detergents achieve their cleaning effects primarily through the synergistic action of three ingredients: 1) Organic solvents can effectively penetrate the interior of grease, causing it to swell and emulsify, thereby reducing the density and surface adhesion of the grease; 2) Surfactants, with their excellent wettability, permeability, and solubilization, can significantly improve the dissolution efficiency of grease; 3) Alkaline additives can undergo a saponification reaction with oils and fats, while neutralizing oxidation products, converting stubborn grease into a water-soluble substance, thereby achieving thorough cleaning. This multi-component synergistic formula design provides an effective solution for cleaning kitchen grease. However, detergents with the above formula often contain organic solvents that have a pungent odor, resulting in a poor user experience and even potential health hazards. Alkaline additives, due to their high pH value, can easily cause skin sensitivity and corrode kitchen utensils.

[0005] In ancient times, people used the alkaline components in wood ash to saponify oils, emulsify oil stains with active substances in soapberry, remove surface stains with the adsorption effect of sand, or combine them to enhance the cleaning effect through synergistic effects. However, these methods are somewhat crude, with problems such as unstable cleaning efficiency and inconvenience, making them difficult to deal with today's complex oil stain compositions. Summary of the Invention

[0006] Based on the above problems, it is necessary to develop a more gentle, safe, and highly detersive detergent. Therefore, the present invention provides a pure natural plant detergent made of all food-grade raw materials, including pea powder, garlic powder, ginger powder, lemon powder, orange peel powder, etc. The pea powder obtained by puffing fresh peas has a more fluffy microstructure and can effectively increase the contact area with oil stains compared to the pea powder obtained by physical powdering alone. Garlic powder, ginger powder, lemon powder, and orange peel powder are all treated at low temperatures, which retains a large amount of bioactive substances, which can not only reduce the impact on the skin during the washing process, but also have antibacterial, insect-proof, and anti-corrosion properties. Experimental verification shows that the pure natural plant detergent made of all food-grade raw materials obtained by the present invention has a degreasing effect that is better than that of standard dishwashing detergents, and at the same time has a higher pesticide residue removal rate, is non-allergenic, and has a higher safety of use.

[0007] The invention provides a preparation method of a pure natural plant detergent made of all food-grade raw materials. The pure natural plant detergent made of all food-grade raw materials comprises 40-60 parts by weight of pea flour.

[0008] The pure natural plant detergent made of all food-grade raw materials also contains 3-8 parts by weight of garlic powder, 2-5 parts by weight of ginger powder, 1-3 parts by weight of lemon powder, 0.5-1 parts by weight of baking soda, and 1-1.5 parts by weight of table salt.

[0009] Preferably, the lemon powder in the all-food-grade, pure natural plant detergent can be replaced with orange peel powder, and the weight proportion of the orange peel powder is 1.8-2.4 parts.

[0010] Preferably, the preparation of pea flour is preferably carried out in the following manner: L1. Weigh peas and water in a mass ratio of 1:3-4 and grind into a slurry to obtain a mixture A. Sodium bicarbonate is added to the mixture A, and the pH is adjusted to 7.5. The mixture is stirred at 180-200 rpm at room temperature for 4-5 hours to obtain a mixture B. L2. The mixture B obtained in step L1 is treated at a frequency of 2000-2200 MHz and a power of 240-280 W for 60-90 s to obtain a mixture C. The mixture C is dried at low temperature in the presence of an inert gas until a mixture D having a moisture content of 6-8% is obtained; L3. The mixture D obtained in step L2 is graded and screened to obtain a powder with a particle size of 0.2-0.4 mm, which is pea flour.

[0011] Preferably, the amount of sodium bicarbonate added in step L1 is 0.5-1% of the mass of mixture A. The consumption of sodium bicarbonate in this step is not included in the detergent raw materials.

[0012] Preferably, the inert gas in step L2 is preferably carbon dioxide or nitrogen, and the low-temperature drying is preferably performed at 40-50°C.

[0013] Preferably, the garlic powder is a powder with a particle size of 0.3-0.5 mm obtained by low-temperature drying in the presence of an inert gas.

[0014] Preferably, the garlic powder has an allicin content of 1.6-2%.

[0015] Preferably, the ginger powder is a powder with a particle size of 0.3-0.5 mm obtained by vacuum freeze-drying under the protection of citric acid solution.

[0016] Preferably, the citric acid solution protection means slicing the ginger and then soaking it in a citric acid solution with a mass percentage concentration of 1-2%. The thickness of the ginger slices is preferably 4-6 mm, and the soaking time is preferably 3-4 h.

[0017] Preferably, vacuum freeze drying is performed by precooling at -40°C for 2-3 hours, sublimation drying at -20°C for 10-15 hours, and desorption drying at 24°C for 4-5 hours.

[0018] Preferably, the ginger powder has a gingerol content of 5-8%.

[0019] Preferably, the lemon powder or orange peel powder is a powder with a particle size of 0.3-0.5 mm obtained by low-temperature drying the outer peel of lemon or orange in the presence of an inert gas.

[0020] Preferably, the pure natural plant detergent made from whole food grade raw materials is preferably used in the form of a mixed powder or a shaped solid. The preparation method of the pure natural plant detergent made from whole food grade raw materials in the shaped solid form is as follows: S1. Salt and baking soda were added to solution A, the amount of solution A was 40-50 times the weight of salt, and after mixing, stirred at a speed of 180-200 rpm until uniformly dispersed to obtain solution B; S2. Add pea powder, garlic powder, ginger powder, lemon powder or orange peel powder to solution B obtained in step S1, stir until uniformly dispersed, place the mixture in a syringe, and collect the spun material 12-15 cm away from the tip of the syringe at a voltage of 8-10 kV and a flow rate of 2-3 mL / h. Press the spun material into shape, spray it with the composite film solution, and dry it to obtain a solid-shaped, all-natural plant-based detergent made from food-grade raw materials.

[0021] Preferably, the solution A in step S1 is obtained by adding poly(vinyl pyrrolidone) to anhydrous ethanol and stirring until completely dissolved, and the mass percentage concentration of poly(vinyl pyrrolidone) in anhydrous ethanol is preferably 8-10%.

[0022] Preferably, the composite membrane solution in step S2 is obtained by dissolving sophorolipids and xanthan gum in water, wherein the concentration of sophorolipids in water is 1-2 g / L, and the concentration of xanthan gum in water is 2-3 g / L.

[0023] The beneficial effects of the present invention are as follows: The present invention's all-food-grade raw material pure natural plant detergent uses pea powder as the main raw material, and puffs fresh peas. Specifically, the pea powder obtained by grinding into a pulp is combined with a high-frequency microwave treatment. The obtained pea powder has a higher porosity, a fluffier microstructure, and a larger contact area after contact with oil stains. The effect is better than the pea powder obtained after only physical powdering. In addition, the present invention's all-food-grade raw material pure natural plant detergent also contains garlic powder, ginger powder, lemon powder, orange peel powder, baking soda, and salt. In the presence of an inert gas, the garlic powder, lemon powder, and orange peel powder obtained by low-temperature drying retain more bioactive substances, which can reduce the impact on the skin during the washing process. At the same time, it has the effect of antibacterial and insect repellent, which is beneficial to the protection of kitchen utensils. In addition, lemon powder and orange peel powder can also provide a fresh fragrance to mask the pungent odor of garlic powder or ginger powder. Ginger powder is obtained by vacuum freeze-drying after being protected with a citric acid solution. The ginger powder contains more gingerol, which can have an antibacterial and antiseptic effect. In addition to obtaining a pure natural plant detergent made of all food-grade raw materials in the form of a mixed powder by mixing the above raw materials, the present invention also provides a pure natural plant detergent made of all food-grade raw materials in the form of a shaped solid. A certain voltage is provided to obtain a spun material, which is further pressed into shape and then sprayed with a composite film solution to obtain the detergent. The shaped solid form can bring higher production and use safety, and at the same time helps to maintain the activity of pea powder, garlic powder, ginger powder, etc., and extend the shelf life.

[0024] Experimental verification shows that the pure natural plant detergent made of all food-grade raw materials obtained by the present invention has a grease removal effect that is superior to standard dishwashing detergents, and at the same time has a high pesticide residue removal rate, is non-allergenic, and has high safety in use. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings: Figure 1 This is a test chart of the degreasing effect of standard dishwashing detergent and pure natural plant detergent made from all food-grade ingredients; Figure 2 This is a diagram showing the pesticide residue removal effects of commercially available fruit and vegetable cleaners and pure natural plant-based cleaners made from all-food-grade ingredients; Figure 3 This is the result of the allergy test of pure natural plant detergent made of all food-grade raw materials. DETAILED DESCRIPTION

[0026] In order to more clearly illustrate the overall concept of the present application, the following is a detailed description of the embodiments in conjunction with the accompanying drawings. In the following description, a large number of specific details are provided to provide a more thorough understanding of the present invention. However, it is obvious to those skilled in the art that the present invention can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present invention, some technical features well known in the art are not described.

[0027] Example 1: This example provides a method for preparing pea flour, and the specific steps are as follows: L1. Weigh peas and water in a mass ratio of 1:3 and grind into a slurry to obtain Mixture A. Add sodium bicarbonate to Mixture A in an amount of 0.5% by mass of Mixture A. Adjust the pH to 7.5 and stir at room temperature at 180 rpm for 4 hours to obtain Mixture B. L2. Mixture B obtained in step L1 was treated at a frequency of 2000 MHz and a power of 240 W for 60 seconds to obtain a mixture C. Mixture C was dried at 40°C in the presence of carbon dioxide gas until a mixture D having a moisture content of 6% was obtained. L3. The mixture D obtained in step L2 is subjected to graded screening to obtain a powder with a particle size of 0.2 mm, which is pea flour.

[0028] Example 2: This example provides a method for preparing pea flour, and the specific steps are as follows: L1. Weigh peas and water in a mass ratio of 1:3.5 and grind into a slurry to obtain Mixture A. Add sodium bicarbonate to Mixture A in an amount of 0.7% by mass of Mixture A. Adjust the pH to 7.5 and stir at room temperature at 190 rpm for 4.5 hours to obtain Mixture B. L2. Mixture B obtained in step L1 was treated at a frequency of 2100 MHz and a power of 260 W for 80 s to obtain a mixture C. Mixture C was dried at 45°C in the presence of carbon dioxide gas until a mixture D having a moisture content of 7% was obtained. L3. The mixture D obtained in step L2 is subjected to graded screening to obtain a powder with a particle size of 0.3 mm, which is pea flour.

[0029] Example 3: This example provides a method for preparing pea flour, and the specific steps are as follows: L1. Peas and water were weighed in a mass ratio of 1:4 and ground into a slurry to obtain Mixture A. Sodium bicarbonate was added to Mixture A in an amount of 1% by mass of Mixture A. The pH was adjusted to 7.5 and the mixture was stirred at 200 rpm at room temperature for 5 h to obtain Mixture B. L2. Mixture B obtained in step L1 was treated at a frequency of 2200 MHz and a power of 280 W for 90 seconds to obtain a mixture C. Mixture C was dried at 50°C in the presence of nitrogen gas until a mixture D having a moisture content of 8% was obtained. L3. The mixture D obtained in step L2 is subjected to graded screening to obtain a powder with a particle size of 0.4 mm, which is pea flour.

[0030] Example 4: This example provides a method for preparing garlic powder, the specific steps are as follows: Fresh garlic is quickly crushed and then dried at 40°C in the presence of carbon dioxide gas to obtain a powder with a moisture content of 6%. After sieving, the part with a particle size of 0.3mm is obtained, which is garlic powder.

[0031] Example 5: This example provides a method for preparing garlic powder, the specific steps are as follows: Fresh garlic is quickly crushed and then dried at 45°C in the presence of carbon dioxide gas to obtain a powder with a moisture content of 7%. After sieving, the part with a particle size of 0.4 mm is obtained, which is garlic powder.

[0032] Example 6: This example provides a method for preparing garlic powder, the specific steps are as follows: Fresh garlic is quickly crushed and then dried at 50°C in the presence of carbon dioxide gas to obtain a powder with a moisture content of 8%. After sieving, the part with a particle size of 0.4 mm is obtained, which is garlic powder.

[0033] The garlic powders obtained in Examples 4-6 were tested with reference to NY / T 2643-2014 Determination of Allicin in Garlic and Garlic Products by High Performance Liquid Chromatography. The allicin content in the garlic powders was in the range of 1.5-2%.

[0034] Example 7: This example provides a method for preparing ginger powder, the specific steps are as follows: Fresh ginger was quickly sliced into 4 mm thickness and immediately put into 1% by mass citric acid solution and soaked at room temperature for 3 h. After that, all the ginger was taken out and the solution was controlled for 10 min. The solution was pre-cooled at -40 °C for 2 h, sublimation dried at -20 °C for 10 h, and desorption dried at 24 °C for 4 h. The powder after vacuum freeze-drying was sieved to obtain a powder with a particle size of 0.3 mm, which was ginger powder.

[0035] Example 8: This example provides a method for preparing ginger powder, the specific steps are as follows: Fresh ginger was quickly sliced into 5 mm thickness and immediately put into 1.5% by mass citric acid solution and soaked at room temperature for 3.5 h. After that, all the ginger was taken out and the solution was controlled for 10 min. The solution was pre-cooled at -40 °C for 2.5 h, sublimation dried at -20 °C for 12 h, and desorption dried at 24 °C for 4.5 h. The powder after vacuum freeze-drying was sieved to obtain a powder with a particle size of 0.4 mm, which was ginger powder.

[0036] Example 9: This example provides a method for preparing ginger powder, and the specific steps are as follows: Fresh ginger was quickly sliced into 6 mm thickness and immediately put into 2% by mass citric acid solution and soaked at room temperature for 4 h. After that, all the ginger was taken out and the solution was controlled for 10 min. The solution was pre-cooled at -40 °C for 3 h, sublimation dried at -20 °C for 15 h, and desorption dried at 24 °C for 5 h. The powder after vacuum freeze-drying was sieved to obtain a powder with a particle size of 0.5 mm, which was ginger powder.

[0037] The ginger powder obtained in Examples 7-9 was analyzed using high-performance liquid chromatography (HPLC). Octadecylsilane bonded silica gel was used as the filler, acetonitrile-methanol-water (40:5:55) was used as the mobile phase, and the detection wavelength was 280 nm. A reference solution was prepared by accurately weighing 6-gingerol and adding methanol to a solution containing 1 mg per mL. 0.25 g of the ginger powder obtained in Examples 7-9 was weighed and placed in a stoppered conical flask. 20 mL of a 75% methanol solution was added and ultrasonically treated at 100 W and 40 kHz for 40 minutes. After cooling, the weight loss was compensated with 75% methanol solution. The mixture was shaken and filtered, and 10 µL of the filtrate was used to determine the gingerol content in the ginger powder obtained in Examples 7-9. Testing revealed that the gingerol content in the ginger powder was within the range of 5-8%.

[0038] Example 10: This example provides a method for preparing lemon powder, and the specific steps are as follows: The outer peel of fresh lemons was obtained and dried at 40°C in the presence of nitrogen gas until a dry peel with a moisture content of 6% was obtained. The dried peel was crushed and sieved to obtain a powder with a particle size of 0.3 mm, which was the lemon powder.

[0039] Example 11: This example provides a method for preparing lemon powder, and the specific steps are as follows: The outer peel of fresh lemons was obtained and low-temperature dried at 45°C in the presence of nitrogen gas until a dry peel with a moisture content of 7% was obtained. The dried peel was crushed and sieved to obtain a powder with a particle size of 0.4 mm, which was the lemon powder.

[0040] Example 12: This example provides a method for preparing lemon powder, and the specific steps are as follows: The outer peel of fresh lemons was obtained and dried at 50°C in the presence of nitrogen gas until a dry peel with a moisture content of 8% was obtained. The dried peel was crushed and sieved to obtain a powder with a particle size of 0.5 mm, which was the lemon powder.

[0041] Example 13: This example provides a method for preparing orange peel powder, and the specific steps are as follows: The difference between this embodiment and embodiment 10 is that fresh citrus peel is obtained instead of fresh lemon peel, and the subsequent processing is the same as that of embodiment 10 to obtain tangerine peel powder.

[0042] Example 14: This example provides a method for preparing orange peel powder, and the specific steps are as follows: The difference between this embodiment and embodiment 11 is that fresh citrus peel is obtained instead of fresh lemon peel, and the subsequent processing is the same as that of embodiment 11 to obtain tangerine peel powder.

[0043] Example 15: This example provides a method for preparing orange peel powder, and the specific steps are as follows: The difference between this embodiment and embodiment 12 is that fresh citrus peel is obtained instead of fresh lemon peel, and the subsequent processing is the same as that of embodiment 12 to obtain tangerine peel powder.

[0044] Example 16: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials of this embodiment is in the form of a mixed powder, and contains the following raw materials in parts by weight: 40 parts of pea powder, 3 parts of garlic powder, 2 parts of ginger powder, 1 part of lemon powder, 0.5 parts of baking soda, and 1 part of salt, wherein the pea powder is prepared according to Example 1, the garlic powder is prepared according to Example 4, the ginger powder is prepared according to Example 7, and the lemon powder is prepared according to Example 10. The above raw materials are mixed and then packaged with a plastic film to obtain the pure natural plant detergent made from all food-grade raw materials of this embodiment.

[0045] Example 17: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials of this embodiment is in the form of a mixed powder, and contains the following raw materials in parts by weight: 50 parts of pea powder, 5 parts of garlic powder, 4 parts of ginger powder, 2 parts of lemon powder, 0.8 parts of baking soda, and 1.2 parts of salt, wherein the pea powder is prepared according to Example 2, the garlic powder is prepared according to Example 5, the ginger powder is prepared according to Example 8, and the lemon powder is prepared according to Example 11. The above raw materials are mixed and then packaged with a plastic film to obtain the pure natural plant detergent made from all food-grade raw materials of this embodiment.

[0046] Example 18: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials of this embodiment is in the form of a mixed powder, and contains the following raw materials in parts by weight: 60 parts of pea powder, 8 parts of garlic powder, 5 parts of ginger powder, 3 parts of lemon powder, 1 part of baking soda, and 1.5 parts of salt, wherein the pea powder is prepared according to Example 3, the garlic powder is prepared according to Example 6, the ginger powder is prepared according to Example 9, and the lemon powder is prepared according to Example 12. The above raw materials are mixed and then packaged with a plastic film to obtain the pure natural plant detergent made from all food-grade raw materials of this embodiment.

[0047] Example 19: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made of all food-grade raw materials in this embodiment is in the form of a mixed powder. The difference from Example 16 is that 1.8 parts by weight of orange peel powder is used to replace the lemon powder. The orange peel powder is prepared according to Example 13. The parts by weight of other raw materials remain unchanged. After mixing the raw materials, they are packaged with a plastic film to obtain the pure natural plant detergent made of all food-grade raw materials in this embodiment.

[0048] Example 20: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made of all food-grade raw materials in this embodiment is in the form of a mixed powder. The difference from Example 17 is that 2.1 parts by weight of orange peel powder is used to replace the lemon powder. The orange peel powder is prepared according to Example 14. The parts by weight of other raw materials remain unchanged. After mixing the raw materials, they are packaged with a plastic film to obtain the pure natural plant detergent made of all food-grade raw materials in this embodiment.

[0049] Example 21: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made of all food-grade raw materials in this embodiment is in the form of a mixed powder. The difference from Example 18 is that 2.4 parts by weight of orange peel powder is used to replace the lemon powder. The orange peel powder is prepared according to Example 15. The parts by weight of other raw materials remain unchanged. After mixing the raw materials, they are packaged with a plastic film to obtain the pure natural plant detergent made of all food-grade raw materials in this embodiment.

[0050] Example 22: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials in this embodiment is in the form of a shaped solid. The raw materials of Example 16 are obtained by weight and processed as follows: S1. Salt and baking soda were added to Solution A, which was prepared by adding poly(vinyl pyrrolidone) to anhydrous ethanol and stirring until completely dissolved. The mass percentage concentration of poly(vinyl pyrrolidone) in anhydrous ethanol was 8%, and the amount of Solution A was 40 times the weight of salt. After mixing, the mixture was stirred at 180 rpm until uniformly dispersed to obtain Solution B. S2. Add pea powder, garlic powder, ginger powder, lemon powder or orange peel powder to solution B obtained in step S1, stir until evenly dispersed, place in a syringe, and collect the spun material 12 cm away from the tip of the syringe at a flow rate of 2 mL / h at a voltage of 8 kV. The spun material is pressed into shape and sprayed with a composite film solution. The composite film solution is obtained by dissolving sophorolipids and xanthan gum in water. The concentration of sophorolipids in water is 1 g / L, and the concentration of xanthan gum in water is 2 g / L. After drying, a pure natural plant detergent made of all food-grade raw materials is obtained in the form of a solid.

[0051] Example 23: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials in this embodiment is in the form of a shaped solid. The raw materials of Example 17 are obtained by weight and processed as follows: S1. Salt and baking soda were added to Solution A, which was prepared by adding poly(vinyl pyrrolidone) to anhydrous ethanol and stirring until completely dissolved. The mass percentage concentration of poly(vinyl pyrrolidone) in anhydrous ethanol was 9%. The amount of Solution A was 45 times the weight of salt. After mixing, the mixture was stirred at 190 rpm until uniformly dispersed to obtain Solution B. S2. Add pea powder, garlic powder, ginger powder, lemon powder or orange peel powder to solution B obtained in step S1, stir until evenly dispersed, place in a syringe, and collect the spun material 14 cm away from the tip of the syringe at a flow rate of 2.5 mL / h at a voltage of 9 kV. The spun material is pressed into shape and sprayed with a composite film solution. The composite film solution is obtained by dissolving sophorolipids and xanthan gum in water. The concentration of sophorolipids in water is 1.5 g / L, and the concentration of xanthan gum in water is 2.5 g / L. After drying, a pure natural plant detergent made of all food-grade raw materials in the form of a solid is obtained.

[0052] Example 24: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials in this embodiment is in the form of a shaped solid. The raw materials of Example 18 are obtained by weight and processed as follows: S1. Salt and baking soda were added to Solution A, which was prepared by adding poly(vinyl pyrrolidone) to anhydrous ethanol and stirring until completely dissolved. The mass percentage concentration of poly(vinyl pyrrolidone) in anhydrous ethanol was 10%, and the amount of Solution A was 50 times the weight of salt. After mixing, the mixture was stirred at 200 rpm until uniformly dispersed to obtain Solution B. S2. Add pea powder, garlic powder, ginger powder, lemon powder or orange peel powder to solution B obtained in step S1, stir until evenly dispersed, place in a syringe, and collect the spun material 15 cm away from the tip of the syringe at a flow rate of 3 mL / h at a voltage of 10 kV. The spun material is pressed into shape and sprayed with a composite film solution. The composite film solution is obtained by dissolving sophorolipids and xanthan gum in water. The concentration of sophorolipids in water is 2 g / L, and the concentration of xanthan gum in water is 3 g / L. After drying, a pure natural plant detergent made of all food-grade raw materials is obtained in the form of a solid.

[0053] Example 25: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials in this embodiment is in the form of a shaped solid. The raw materials of Example 19 are obtained by weight and the processing steps of Example 22 are followed to obtain the pure natural plant detergent made from all food-grade raw materials in the form of a shaped solid.

[0054] Example 26: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials in this embodiment is in the form of a shaped solid. The raw materials of Example 20 are obtained by weight, and the processing steps of Example 23 are followed to obtain the pure natural plant detergent made from all food-grade raw materials in the form of a shaped solid.

[0055] Example 27: This example provides a method for preparing a pure natural plant detergent made from food-grade raw materials. The specific steps are as follows: The pure natural plant detergent made from all food-grade raw materials in this embodiment is in the form of a shaped solid. The raw materials of Example 21 are obtained by weight, and the processing steps of Example 24 are followed to obtain the pure natural plant detergent made from all food-grade raw materials in the form of a shaped solid.

[0056] Experimental test: 1. Determination of detergency: Weigh 14 parts (100%) of sodium alkylbenzene sulfonate, 1 part (100%) of sodium ethoxylated alkyl sulfate, 5 parts of anhydrous ethanol, and 5 parts of urea respectively by mass, add water to 100 parts, mix well, and adjust the pH to 7-8 with hydrochloric acid or sodium hydroxide to obtain a standard dishwashing detergent.

[0057] Weigh 5 parts butter, 5 parts lard, 10 parts vegetable oil, and 1 part glyceryl monostearate in the appropriate mass ratio. Place them in a beaker and heat to 180°C on an electric stove to dissolve. Maintain this temperature with electromagnetic stirring for 10 minutes. Cool naturally, then refrigerate until ready for use. This will yield a mixed oily substance.

[0058] Prepare the smear slides at room temperature (22±3°C) and relative humidity (50±10%). After cleaning and drying, mark each slide with a serial number and draw a line 10mm from the top edge of the slide to indicate where the smear should be applied below this line. Draw a line 5mm from the bottom edge of the slide to indicate where to wipe any excess oil below this line. Weigh each slide and clamp it to a slide of known mass above the line with a prepared clamp. Hang the slides on a drying rack and place the rack on an enamel tray for smearing. Take an appropriate amount of the prepared mixed oil and place it in a constant temperature water bath, maintaining the oil temperature at 50±2°C. Remove each slide from the drying rack along with the clips. Using the clips, slowly immerse the slide in oil at 50±2°C until it reaches a depth of 10 mm from the upper edge, then slowly remove it. Repeat this process 2-3 times. After the final application, wait until the dripping rate slows down before returning the stained slide to the original drying rack. Prepare stained slides one by one. Once the oil has solidified on the slide, wipe any excess oil from the bottom edge and sides 5 mm below the slide with filter paper or cotton wool. Then, use tweezers to wipe clean with cotton wool soaked in anhydrous ethanol or petroleum ether. Allow to air-dry for 3 hours. Transfer the dried slides to a weighing rack and accurately weigh each stained slide using an analytical balance. The amount of oil per slide should be 0.13±0.02 g. Each group of four slides should contain a maximum of 0.50±0.05 g. Stained slides are obtained after the above treatment.

[0059] The detergency test was conducted according to the following steps: 1) Detergent machine settings: washing temperature 30°C, rotation speed 160 rpm, washing time 3 min; 2) Test sample preparation: Weigh 4.0 g of the sample to be tested and dissolve it in 2000 mL of 250 mg / L hard water, shake well, and set aside. Prepare a standard dishwashing detergent solution under the same conditions; 3) Place the prepared dishwashing pieces in groups of four into the washing rack for washing; 4) Measure 800 mL of test solution and place them in the washing tub of the vertical detergent machine, with each two washing tubs corresponding to a set of replicate samples. When the temperature of the test solution reaches 30°C, quickly place the dishwashing pieces of known mass along with the washing racks into the washing tubs. Start the soaking time when the last washing rack is placed. Install the agitator. After soaking for 1 min, start the detergent machine and begin washing. After 3 min, the detergent machine automatically stops. Quickly remove the agitator and the washing racks. Hang the washed dishwashing pieces one by one on the drying rack. Let them air for 2 h before moving them to the weighing rack for weighing. The oil removal rate is calculated according to the following formula: Oil removal rate (%) = (m1-m2) / (m1-m0) × 100%; Where m0 is the mass of the slide before smearing, g, m1 is the mass of the slide after smearing, g, and m2 is the mass of the stained slide after washing, g.

[0060] The decontamination effects of the pure natural plant detergents made from food-grade raw materials obtained in Examples 16 to 27 were tested according to the above method. The results are as follows: Figure 1 As shown by Figure 1 It can be seen that compared with standard dishwashing detergents, the oil removal rates of the all-food-grade, pure natural plant detergents obtained in Examples 16-27 were all above 87%, significantly higher than those of standard dishwashing detergents. Calculating the ratio of the oil removal rate of the sample to the oil removal rate of the standard dishwashing detergent, the corresponding ratios of the all-food-grade, pure natural plant detergents obtained in Examples 16-27 were all greater than 1.05. According to the relevant requirements of GB / T 9985-2022 for hand-washing dishwashing detergents, the all-food-grade, pure natural plant detergents obtained in the present invention are judged to have a detergency greater than that of standard dishwashing detergents.

[0061] 2. Pesticide Residue Removal Ability Test: Freshly picked bok choy, celery, leek, lettuce, water spinach, cauliflower, cabbage, broccoli, pak choy, spinach, cucumber, and okra were prepared and tested for the residual amounts of 44 pesticides, including thiabendazim, fenpropimorph, cyproconazole, diazinon, simazine, chlorpyrifos, triadimefon, linuron, methidathion, naproxen, tebuconazole, cypermethrin, trifluralin, cyprofluralin, propazine, isoflurane, propifenphos, acralphos, pentachlorobenzene, atraton, synthetic musk, octachlorostyrene, and metalaxyl-M, using gas chromatography-mass spectrometry according to GB 23200.8-2016. The food-grade, pure, natural plant detergent obtained in Examples 16-27 was then dissolved in 500 mL at a ratio of 1 g. The vegetables were then soaked for 5 minutes, then rinsed. Gas chromatography-mass spectrometry was again used to detect the residual amounts of the aforementioned pesticides after washing. In addition, a commercially available Kaimi vegetable and fruit cleaning agent was used as a control. It was diluted 500 times according to the dosage, soaked for 5 minutes, and then cleaned and tested for pesticide residues. The pesticide residue removal rate was calculated according to the following formula: Pesticide residue removal rate (%) = (1-C1 / C0) × 100; Among them, C1 is the pesticide residue after washing, and C0 is the pesticide residue before washing.

[0062] Figure 2 The results of pesticide residue removal rates of broccoli after treatment with different detergents are shown. Some pesticides were not detected before and after treatment and were not included. Some pesticides were not detected after treatment and the removal rate was considered to be 100%. Figure 2As can be seen, after soaking and washing broccoli with the food-grade, pure natural plant-based detergents obtained in Examples 16-27, the corresponding pesticide residue removal rates were at least 90%, which was higher than the control group. Testing of other vegetables also confirmed that the food-grade, pure natural plant-based detergents obtained in the present invention were highly effective in removing pesticides from their respective ingredients.

[0063] 3. Sensitization test: The experiment involved 80 guinea pigs, half male and half female, weighing 270±20g. They were randomly divided into four groups: a negative control group, a positive control group, experimental group 1, and experimental group 2. The negative control group was treated with double-distilled water, and the positive control group was treated with 2,4-dinitrochlorobenzene (1%). Experimental group 1 was treated with the pure natural plant-based detergent obtained from Example 18, and experimental group 2 was treated with the pure natural plant-based detergent obtained from Example 24. The dosage of the pure natural plant-based detergent used was based on actual concentrations. After one week of adaptive feeding, the left side of the guinea pigs' backs were depilated, covering an area of 2×2 cm. 0.2 mL of the test substance was applied to the depilated area on the left side, covered with two layers of gauze and cellophane, and secured with non-irritating tape for 6 hours. Sensitization was performed using the same method on days 7 and 14.

[0064] Fourteen days after the last induction, apply 0.2 mL of the test substance to the right hair-depilated area of each group of animals and seal and fix for 6 hours as above. Provocative contact was performed. After removing the test substance, the skin was observed immediately and then at 24, 48, and 72 hours for allergic reactions. The sensitization incidence rate was calculated as follows: Sensitization incidence (%) = number of guinea pigs with erythema, edema, and systemic allergic reactions / number of guinea pigs tested × 100%.

[0065] The experimental results are as follows Figure 3 As shown by Figure 3 It can be seen that the pure natural plant detergent made of all food-grade raw materials in the form of mixed powder or shaped solid obtained in the present invention will not cause allergies in guinea pigs and has high safety in use.

[0066] The above descriptions are merely several embodiments of the present invention and do not constitute any form of limitation to the present invention. Although the present invention is disclosed as above in terms of preferred embodiments, they are not intended to limit the present invention. Any technician familiar with the present profession who, without departing from the scope of the technical solution of the present invention, makes slight changes or modifications using the technical contents disclosed above are equivalent to equivalent implementation cases and fall within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing a pure natural plant detergent made of all food-grade raw materials, characterized in that: The whole food grade raw material pure natural plant detergent contains 40-60 parts by weight of pea flour; Pea flour is prepared as follows: L1. Weigh peas and water in a mass ratio of 1:3-4, grind into a slurry to obtain a mixture A, add sodium bicarbonate to the mixture A, adjust the pH, and stir at room temperature to obtain a mixture B. L2. The mixture B obtained in step L1 is treated at a frequency of 2000-2200 MHz and a power of 240-280 W to obtain a mixture C. The mixture C is dried at low temperature in the presence of an inert gas until a mixture D is obtained. L3. The mixture D obtained in step L2 is graded and screened to obtain a powder with a particle size of 0.2-0.4 mm, which is pea flour.

2. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 1, characterized in that: The pure natural plant detergent made of all food-grade raw materials further comprises 3-8 parts by weight of garlic powder, 2-5 parts by weight of ginger powder, 1-3 parts by weight of lemon powder, 0.5-1 parts by weight of baking soda, and 1-1.5 parts by weight of table salt.

3. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 2, characterized in that: The lemon powder in the pure natural plant detergent made of all-food-grade raw materials can be replaced with orange peel powder, and the weight proportion of orange peel powder is 1.8-2.4 parts.

4. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 3, characterized in that: The amount of sodium bicarbonate added in step L1 is 0.5-1% of the mass of mixture A. The consumption of sodium bicarbonate in this step is not included in the detergent raw materials.

5. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 4, characterized in that: Garlic powder, lemon powder and orange peel powder are all powders with a particle size of 0.3-0.5 mm obtained by low-temperature drying in the presence of inert gas.

6. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 5, characterized in that: The ginger powder is a powder with a particle size of 0.3-0.5 mm obtained by vacuum freeze-drying under the protection of a citric acid solution with a mass percentage concentration of 1-2%.

7. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 6, characterized in that: Food-grade, pure natural plant detergents can be used in the form of mixed powders.

8. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 7, characterized in that: The food-grade raw material pure natural plant detergent can be used in the form of a solid. The preparation method of the solid form of the food-grade raw material pure natural plant detergent is as follows: S1. Salt and baking soda were added to solution A, the amount of solution A was 40-50 times the weight of salt, and the mixture was stirred until uniformly dispersed to obtain solution B; S2. Add pea powder, garlic powder, ginger powder, lemon powder or orange peel powder to solution B obtained in step S1, stir until uniformly dispersed, place the mixture in a syringe, and collect the spun material 12-15 cm away from the tip of the syringe at a voltage of 8-10 kV. Press the spun material into shape, spray it with the composite film solution, and dry it to obtain a solid detergent made from all food-grade raw materials and pure natural plant detergent.

9. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 8, characterized in that: In step S1, solution A is obtained by adding poly(vinyl pyrrolidone) to anhydrous ethanol and stirring until completely dissolved. The mass percentage concentration of poly(vinyl pyrrolidone) in anhydrous ethanol is 8-10%.

10. The method for preparing a pure natural plant detergent made of all food-grade raw materials according to claim 9, characterized in that: In step S2, the composite membrane solution is obtained by dissolving sophorolipids and xanthan gum in water, wherein the concentration of sophorolipids in water is 1-2 g / L, and the concentration of xanthan gum in water is 2-3 g / L.

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