Multifunctional dishwashing powder and preparation method thereof

Abstract

The invention discloses multifunctional dishwashing powder and a preparation method thereof.The multifunctional dishwashing powder is prepared by mixing soybean meal, manioc waste, coffee grounds, gulfweed, gleditsia sinensis powder, gastrodia elata powder, mulberry leaf powder, star aniseed powder, shell powder, sodium chloride, monopotassium phosphate and other raw materials, specifically, the soybean meal, the manioc waste and the gulfweed are subjected to specific treatment respectively; the soybean meal extract, the manioc waste extract and the sargassum extract are uniformly mixed with coffee grounds, saponin powder, gastrodia elata powder, mulberry leaf powder, star aniseed powder, shell powder, sodium chloride, monopotassium phosphate and the like. Most of the raw materials of the dishwashing powder are natural components, and the dishwashing powder is green, safe, good in cleaning effect and good in market prospect.

Description

Technical Field

[0001] This invention belongs to the field of dishwashing powder preparation technology, specifically relating to a multifunctional dishwashing powder and its preparation method. Background Technology

[0002] Dishwashing detergents can be broadly categorized into three types: strong alkaline, solvent-based, and pure surfactant-based. Strong alkaline detergents are effective at removing heavy grease, but they can damage tableware surfaces and irritate skin, posing a risk of contamination. Solvent-based detergents remove grease through the dissolution of grease by organic solvents and the emulsifying and solubilizing effects of surfactants, but they have a strong odor and can corrode tableware surfaces and human skin. Pure surfactant-based detergents remove grease through penetration, emulsification, and solubilization, but are more complex and costly, and their cleaning power is generally lower. Furthermore, tableware surfaces often retain food residue or bacteria and decaying matter from rotten food. Therefore, in addition to removing grease, it is essential to remove grease through physical friction, a feature lacking in most dishwashing detergents.

[0003] In recent years, dishwashers have begun to replace manual dishwashing and are widely used in restaurants, hotels, and homes. Dishwashers primarily clean dishes by using a powerful jet of water in three-dimensional space, combined with the heat of warm water and the degreasing and stain-removing properties of detergent. During the dishwasher cycle, a special detergent is added to remove various food residues from the dishes. Dishwasher detergents do not require foaming and can include some insoluble particles to achieve physical friction cleaning. Powerful detergents not only effectively remove stains but also conserve water and energy.

[0004] Dishwasher tablets and dishwasher powder are two commonly used cleaning agents in dishwashers, each with its own unique advantages.

[0005] Dishwasher tablets are known for their convenience and efficient cleaning. Most of them are multi-functional formulas that integrate detergent, rinse aid, and water softener, making them especially suitable for families with large-capacity dishwashers or those who wash a lot of dishes each time. They are very convenient to use.

[0006] The main advantages of dishwashing powder lie in its economy and flexibility in dosage. Its low cost allows for easy adjustment of the dosage based on the number of dishes – less for fewer dishes, more for more, avoiding waste. Furthermore, dishwashing powder can be used separately for the washing and rinsing stages, often resulting in better cleaning. Due to these unique advantages, dishwashing powder is quite popular with consumers.

[0007] However, existing dishwashing powders are made from chemical raw materials and contain a large amount of alkali. Long-term ingestion of residual alkali can affect human health, and they also emit unpleasant odors at high temperatures and cause environmental pollution after being discharged. Therefore, it is essential to develop multi-functional dishwashing powders.

[0008] Patent application CN109943418A discloses a pure plant protein dishwashing powder, comprising the following raw materials: starch, protein, cellulose, hemicellulose, minerals, inorganic salts, vitamins, and phytosterol surfactants. This pure plant protein dishwashing powder is made from all-natural raw materials, making it green and environmentally friendly; however, its cleaning power is generally weak, resulting in poor practicality. Summary of the Invention

[0009] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a multifunctional dishwashing powder and its preparation method.

[0010] To achieve the above objectives, the present invention adopts the following technical solution: A multifunctional dishwashing powder is made from the following ingredients in parts by weight: 40-45 parts soybean meal, 35-40 parts cassava residue, 35-40 parts coffee grounds, 25-30 parts Sargassum, 20-22 parts soapberry powder, 15-20 parts gastrodia elata powder, 8-10 parts mulberry leaf powder, 8-10 parts star anise powder, 6-10 parts shell powder, 5-8 parts sodium chloride, and 2-3 parts potassium dihydrogen phosphate.

[0011] Preferably, the particle size of the soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate is 100-200 mesh.

[0012] Preferably, the soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, and shell powder are obtained by grinding soapberry, gastrodia, mulberry leaf, star anise, and shell as raw materials after washing them with water, drying them thoroughly, and then grinding them.

[0013] The aforementioned method for preparing a multifunctional dishwasher powder includes the following steps: (1) First, crush and sieve the soybean meal, then perform the first extraction using an ethanol aqueous solution, filter, and obtain the filter residue. Add the filter residue to a sodium hydroxide solution for the second extraction, filter, combine the filtrates, adjust the pH to acidic, centrifuge to collect the precipitate, wash with water to neutral, and dry to obtain the soybean meal extract. (2) Then add the cassava residue to water, stir thoroughly, adjust the pH to 4-5, add compound enzyme, enzymatically hydrolyze, perform high-shear emulsification treatment, filter to collect the filtrate, concentrate, and dry to obtain cassava residue extract; (3) Fresh Sargassum is then made into Sargassum powder. The Sargassum powder is defatted to obtain defatted Sargassum powder. Then, the defatted Sargassum powder is added to dilute hydrochloric acid for acid extraction to obtain acid extract. The extract is concentrated under reduced pressure, anhydrous ethanol is added, and the extract is post-treated to obtain Sargassum extract. (4) After pre-treating the coffee grounds, mix them evenly with soybean meal extract, cassava residue extract, Sargassum extract, soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride and potassium dihydrogen phosphate to obtain the dishwashing powder.

[0014] Preferably, in step (1), the soybean meal is crushed to 100 mesh.

[0015] Preferably, in step (1), the ratio of soybean meal, ethanol aqueous solution, and sodium hydroxide solution is 1g:8-10mL:8-10mL, the volume concentration of ethanol aqueous solution is 75-85%, and the concentration of sodium hydroxide solution is 0.7-0.9mol / L.

[0016] Preferably, in step (1), the first extraction conditions are: extraction at 60-65℃ for 40-50 minutes; the second extraction conditions are: extraction at 60-65℃ for 50-60 minutes.

[0017] Preferably, in step (1), the pH is adjusted to 4-5 using a 1 mol / L acetic acid solution.

[0018] Preferably, in step (2), the mass ratio of cassava residue, water, and compound enzyme is 1:3-4:0.002-0.004.

[0019] Preferably, in step (2), the complex enzyme is obtained by mixing cellulase, β-glucanase, xylanase, pectinase, acidic protease, lipase and α-amylase in a mass ratio of 3:3:2:1:1:1:1.

[0020] Preferably, in step (2), the enzymatic hydrolysis temperature is 35-40℃ and the enzymatic hydrolysis time is 10-12 hours.

[0021] Preferably, in step (2), the high-shear emulsification treatment conditions are: 8000-10000 rpm for 20-30 minutes.

[0022] Preferably, in step (3), the fresh Sargassum is subjected to impurity removal, washing, drying and pulverizing to 100 mesh to obtain Sargassum powder.

[0023] Preferably, in step (3), the defatting treatment method is as follows: add Sargassum powder to an 8-10 times its weight volume of 80-90% ethanol solution, soak at room temperature for 15-18 hours, heat to reflux, reflux extract for 3-4 hours, filter to obtain the residue, dry, and obtain defatted Sargassum powder.

[0024] Preferably, in step (3), the mass ratio of defatted Sargassum powder to dilute hydrochloric acid is 1:8-10, and the concentration of dilute hydrochloric acid is 0.1-0.2 mol / L.

[0025] Preferably, in step (3), the acid extraction conditions are: extraction at 65-75℃ for 2-3 hours.

[0026] Preferably, in step (3), anhydrous ethanol is added to make the volume concentration of ethanol 70-80%.

[0027] Preferably, in step (3), the post-treatment includes: standing at 4°C for 10 to 12 hours, centrifuging to collect the precipitate, and washing the precipitate with anhydrous ethanol and acetone in sequence.

[0028] Preferably, in step (4), the pretreatment method of the coffee grounds is as follows: stir and disperse the coffee grounds in 4 to 5 times their weight of water, stir and disperse at 80 to 90°C for 5 to 8 minutes, let stand, remove the surface oil, filter out the water, dry, and grind to 100 mesh.

[0029] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a multifunctional dishwashing powder and its preparation method. It is made by mixing soybean meal, cassava residue, coffee grounds, Sargassum, soapberry powder, Gastrodia elata powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate. Specifically, soybean meal, cassava residue, and Sargassum are treated separately to obtain soybean meal extract, cassava residue extract, and Sargassum extract, respectively. These extracts are then mixed evenly with coffee grounds, soapberry powder, Gastrodia elata powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate. The dishwashing powder of this invention uses mostly natural ingredients, is green and safe, has good cleaning effect, and has a promising market prospect.

[0030] Soybean meal is rich in protein. This invention uses soybean meal as raw material and extracts it with alcohol and alkaline solutions to obtain a soybean meal extract with isolated protein as the main component. Cassava residue is rich in starch. This invention uses cassava residue as raw material and extracts it with a compound enzyme through enzymatic hydrolysis to obtain a cassava residue extract with starch as the main component. Sargassum is rich in protein and polysaccharides. This invention uses fresh Sargassum as raw material and extracts it with defatting and acid extraction to obtain a Sargassum extract containing protein and polysaccharides.

[0031] This invention utilizes the proteins, starches, polysaccharides, soapberry powder, coffee grounds, etc. in the various raw materials to act as surfactants, reducing the surface tension between water and oil, water, and air. Coffee grounds have adsorption properties, and the main component of eggshell powder is calcium carbonate, which enhances physical friction. Polysaccharides, gastrodia elata powder, mulberry leaf powder, star anise powder, etc. also have bactericidal effects. Together, they enhance the cleaning, stain removal, and odor elimination effects. Detailed Implementation

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.

[0033] Unless otherwise specified, all products in this invention were purchased through market channels.

[0034] Example 1 A multi-functional dishwashing powder is made from the following ingredients: 4 kg soybean meal, 3.5 kg cassava residue, 3.5 kg coffee grounds, 2.5 kg Sargassum, 2 kg soapberry powder, 1.5 kg gastrodia elata powder, 0.8 kg mulberry leaf powder, 0.8 kg star anise powder, 0.6 kg seashell powder, 0.5 kg sodium chloride, and 0.2 kg potassium dihydrogen phosphate.

[0035] The particle size of soapberry powder, gastrodia elata powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate is 100 mesh.

[0036] The soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, and shell powder are obtained by grinding soapberry, gastrodia, mulberry leaf, star anise, and shell as raw materials, respectively, after washing them with water, drying them thoroughly, and then grinding them.

[0037] The aforementioned method for preparing a multifunctional dishwasher powder includes the following steps: (1) First, crush and sieve the soybean meal, then perform the first extraction using an ethanol aqueous solution, filter, and obtain the filter residue. Add the filter residue to a sodium hydroxide solution for the second extraction, filter, combine the filtrates, adjust the pH to acidic, centrifuge to collect the precipitate, wash with water to neutral, and dry to obtain the soybean meal extract. (2) Then add the cassava residue to water, stir thoroughly, adjust the pH to 4, add compound enzyme, enzymatically hydrolyze, perform high-shear emulsification treatment, filter to collect the filtrate, concentrate, and dry to obtain cassava residue extract. (3) Fresh Sargassum is then made into Sargassum powder. The Sargassum powder is defatted to obtain defatted Sargassum powder. Then, the defatted Sargassum powder is added to dilute hydrochloric acid for acid extraction to obtain acid extract. The extract is concentrated under reduced pressure, anhydrous ethanol is added, and the extract is post-treated to obtain Sargassum extract. (4) After pre-treating the coffee grounds, mix them evenly with soybean meal extract, cassava residue extract, Sargassum extract, soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride and potassium dihydrogen phosphate to obtain the dishwashing powder.

[0038] In step (1), the soybean meal is crushed to 100 mesh.

[0039] In step (1), the ratio of soybean meal, ethanol aqueous solution and sodium hydroxide solution is 1g:8mL:8mL, the volume concentration of ethanol aqueous solution is 75%, and the concentration of sodium hydroxide solution is 0.7mol / L.

[0040] In step (1), the first extraction conditions are: 60℃ for 40 minutes; the second extraction conditions are: 60℃ for 50 minutes.

[0041] In step (1), the pH is adjusted to 4 using a 1 mol / L acetic acid solution.

[0042] In step (2), the mass ratio of cassava residue, water, and compound enzyme is 1:3:0.002.

[0043] In step (2), the complex enzyme is obtained by mixing cellulase, β-glucanase, xylanase, pectinase, acidic protease, lipase and α-amylase in a mass ratio of 3:3:2:1:1:1:1.

[0044] In step (2), the enzymatic hydrolysis temperature is 35℃ and the enzymatic hydrolysis time is 10 hours.

[0045] In step (2), the high-shear emulsification treatment conditions are: 8000 rpm for 20 minutes.

[0046] In step (3), the fresh Sargassum is subjected to impurity removal, washing, drying and pulverizing to 100 mesh to obtain Sargassum powder.

[0047] In step (3), the defatting treatment method is as follows: add Sargassum powder to 8 times its weight of 80% ethanol solution, soak at room temperature for 15 hours, heat to reflux, reflux extract for 3 hours, filter to collect the residue, dry, and obtain defatted Sargassum powder.

[0048] In step (3), the mass ratio of defatted Sargassum powder to dilute hydrochloric acid is 1:8, and the concentration of dilute hydrochloric acid is 0.1 mol / L.

[0049] In step (3), the acid extraction conditions are: extraction at 65℃ for 2 hours.

[0050] In step (3), anhydrous ethanol is added to make the volume concentration of ethanol 70%.

[0051] In step (3), the post-treatment includes: standing at 4°C for 10 hours, centrifuging to collect the precipitate, and washing the precipitate with anhydrous ethanol and acetone in sequence.

[0052] In step (4), the pretreatment method for coffee grounds is as follows: stir and disperse the coffee grounds in water with 4 times their weight, stir and disperse at 80°C for 5 minutes, let stand, remove the surface oil, filter out the water, dry, and grind to 100 mesh.

[0053] Example 2 A multi-functional dishwashing powder is made from the following ingredients: 4.5 kg soybean meal, 4 kg cassava residue, 4 kg coffee grounds, 3 kg Sargassum, 2.2 kg soapberry powder, 2 kg gastrodia elata powder, 1 kg mulberry leaf powder, 1 kg star anise powder, 1 kg seashell powder, 0.8 kg sodium chloride, and 0.3 kg potassium dihydrogen phosphate.

[0054] The particle size of soapberry powder, gastrodia elata powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate is 200 mesh.

[0055] The soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, and shell powder are obtained by grinding soapberry, gastrodia, mulberry leaf, star anise, and shell as raw materials, respectively, after washing them with water, drying them thoroughly, and then grinding them.

[0056] The aforementioned method for preparing a multifunctional dishwasher powder includes the following steps: (1) First, crush and sieve the soybean meal, then perform the first extraction using an ethanol aqueous solution, filter, and obtain the filter residue. Add the filter residue to a sodium hydroxide solution for the second extraction, filter, combine the filtrates, adjust the pH to acidic, centrifuge to collect the precipitate, wash with water to neutral, and dry to obtain the soybean meal extract. (2) Then add the cassava residue to water, stir thoroughly, adjust the pH to 5, add compound enzyme, enzymatically hydrolyze, perform high-shear emulsification treatment, filter to collect the filtrate, concentrate, and dry to obtain cassava residue extract; (3) Fresh Sargassum is then made into Sargassum powder. The Sargassum powder is defatted to obtain defatted Sargassum powder. Then, the defatted Sargassum powder is added to dilute hydrochloric acid for acid extraction to obtain acid extract. The extract is concentrated under reduced pressure, anhydrous ethanol is added, and the extract is post-treated to obtain Sargassum extract. (4) After pre-treating the coffee grounds, mix them evenly with soybean meal extract, cassava residue extract, Sargassum extract, soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride and potassium dihydrogen phosphate to obtain the dishwashing powder.

[0057] In step (1), the soybean meal is crushed to 100 mesh.

[0058] In step (1), the ratio of soybean meal, ethanol aqueous solution and sodium hydroxide solution is 1g:10mL:10mL, the volume concentration of ethanol aqueous solution is 85%, and the concentration of sodium hydroxide solution is 0.9mol / L.

[0059] In step (1), the first extraction conditions are: 65℃ for 50 minutes; the second extraction conditions are: 65℃ for 60 minutes.

[0060] In step (1), the pH is adjusted to 5 using a 1 mol / L acetic acid solution.

[0061] In step (2), the mass ratio of cassava residue, water, and compound enzyme is 1:4:0.004.

[0062] In step (2), the complex enzyme is obtained by mixing cellulase, β-glucanase, xylanase, pectinase, acidic protease, lipase and α-amylase in a mass ratio of 3:3:2:1:1:1:1.

[0063] In step (2), the enzymatic hydrolysis temperature is 40℃ and the enzymatic hydrolysis time is 12 hours.

[0064] In step (2), the high-shear emulsification treatment conditions are: 10,000 rpm for 30 minutes.

[0065] In step (3), the fresh Sargassum is subjected to impurity removal, washing, drying and pulverizing to 100 mesh to obtain Sargassum powder.

[0066] In step (3), the defatting treatment method is as follows: add Sargassum powder to a 90% ethanol solution with a volume concentration of 10 times its weight, soak at room temperature for 18 hours, heat to reflux, reflux extract for 4 hours, filter to collect the residue, dry, and obtain defatted Sargassum powder.

[0067] In step (3), the mass ratio of defatted Sargassum powder to dilute hydrochloric acid is 1:10, and the concentration of dilute hydrochloric acid is 0.2 mol / L.

[0068] In step (3), the acid extraction conditions are: extraction at 75℃ for 3 hours.

[0069] In step (3), anhydrous ethanol is added to make the volume concentration of ethanol 80%.

[0070] In step (3), the post-treatment includes: standing at 4°C for 12 hours, centrifuging to collect the precipitate, and washing the precipitate with anhydrous ethanol and acetone in sequence.

[0071] In step (4), the pretreatment method for coffee grounds is as follows: stir and disperse the coffee grounds in 5 times their weight of water, stir and disperse at 90°C for 8 minutes, let stand, remove the surface oil, filter out the water, dry, and grind to 100 mesh.

[0072] Example 3 A multi-functional dishwashing powder is made from the following ingredients: 4 kg soybean meal, 4 kg cassava residue, 3.5 kg coffee grounds, 3 kg Sargassum fusiforme, 2 kg soapberry powder, 2 kg gastrodia elata powder, 0.8 kg mulberry leaf powder, 1 kg star anise powder, 0.6 kg seashell powder, 0.8 kg sodium chloride, and 0.2 kg potassium dihydrogen phosphate.

[0073] The particle size of soapberry powder, gastrodia elata powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate is 200 mesh.

[0074] The soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, and shell powder are obtained by grinding soapberry, gastrodia, mulberry leaf, star anise, and shell as raw materials, respectively, after washing them with water, drying them thoroughly, and then grinding them.

[0075] The aforementioned method for preparing a multifunctional dishwasher powder includes the following steps: (1) First, crush and sieve the soybean meal, then perform the first extraction using an ethanol aqueous solution, filter, and obtain the filter residue. Add the filter residue to a sodium hydroxide solution for the second extraction, filter, combine the filtrates, adjust the pH to acidic, centrifuge to collect the precipitate, wash with water to neutral, and dry to obtain the soybean meal extract. (2) Then add the cassava residue to water, stir thoroughly, adjust the pH to 4, add compound enzyme, enzymatically hydrolyze, perform high-shear emulsification treatment, filter to collect the filtrate, concentrate, and dry to obtain cassava residue extract. (3) Fresh Sargassum is then made into Sargassum powder. The Sargassum powder is defatted to obtain defatted Sargassum powder. Then, the defatted Sargassum powder is added to dilute hydrochloric acid for acid extraction to obtain acid extract. The extract is concentrated under reduced pressure, anhydrous ethanol is added, and the extract is post-treated to obtain Sargassum extract. (4) After pre-treating the coffee grounds, mix them evenly with soybean meal extract, cassava residue extract, Sargassum extract, soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride and potassium dihydrogen phosphate to obtain the dishwashing powder.

[0076] In step (1), the soybean meal is crushed to 100 mesh.

[0077] In step (1), the ratio of soybean meal, ethanol aqueous solution and sodium hydroxide solution is 1g:10mL:8mL, the volume concentration of ethanol aqueous solution is 85%, and the concentration of sodium hydroxide solution is 0.7mol / L.

[0078] In step (1), the first extraction conditions are: 65℃ for 40 minutes; the second extraction conditions are: 65℃ for 50 minutes.

[0079] In step (1), the pH is adjusted to 5 using a 1 mol / L acetic acid solution.

[0080] In step (2), the mass ratio of cassava residue, water, and compound enzyme is 1:3:0.004.

[0081] In step (2), the complex enzyme is obtained by mixing cellulase, β-glucanase, xylanase, pectinase, acidic protease, lipase and α-amylase in a mass ratio of 3:3:2:1:1:1:1.

[0082] In step (2), the enzymatic hydrolysis temperature is 35℃ and the enzymatic hydrolysis time is 12 hours.

[0083] In step (2), the high-shear emulsification treatment conditions are: 8000 rpm for 30 minutes.

[0084] In step (3), the fresh Sargassum is subjected to impurity removal, washing, drying and pulverizing to 100 mesh to obtain Sargassum powder.

[0085] In step (3), the defatting treatment method is as follows: add Sargassum powder to 8 times its weight of a 90% ethanol solution, soak at room temperature for 15 hours, heat to reflux, reflux extract for 4 hours, filter to collect the residue, dry, and obtain defatted Sargassum powder.

[0086] In step (3), the mass ratio of defatted Sargassum powder to dilute hydrochloric acid is 1:8, and the concentration of dilute hydrochloric acid is 0.2 mol / L.

[0087] In step (3), the acid extraction conditions are: extraction at 65℃ for 3 hours.

[0088] In step (3), anhydrous ethanol is added to make the volume concentration of ethanol 70%.

[0089] In step (3), the post-treatment includes: standing at 4°C for 12 hours, centrifuging to collect the precipitate, and washing the precipitate with anhydrous ethanol and acetone in sequence.

[0090] In step (4), the pretreatment method for coffee grounds is as follows: stir and disperse the coffee grounds in water with 4 times their weight, stir and disperse at 90°C for 5 minutes, let stand, remove the surface oil, filter out the water, dry, and grind to 100 mesh.

[0091] Example 4 A multi-functional dishwashing powder is made from the following ingredients: 4.2 kg soybean meal, 3.8 kg cassava residue, 3.8 kg coffee grounds, 2.7 kg Sargassum, 2.1 kg soapberry powder, 1.8 kg gastrodia elata powder, 0.9 kg mulberry leaf powder, 0.9 kg star anise powder, 0.8 kg seashell powder, 0.7 kg sodium chloride, and 0.25 kg potassium dihydrogen phosphate.

[0092] The particle size of soapberry powder, gastrodia elata powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride, and potassium dihydrogen phosphate is 200 mesh.

[0093] The soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, and shell powder are obtained by grinding soapberry, gastrodia, mulberry leaf, star anise, and shell as raw materials, respectively, after washing them with water, drying them thoroughly, and then grinding them.

[0094] The aforementioned method for preparing a multifunctional dishwasher powder includes the following steps: (1) First, crush and sieve the soybean meal, then perform the first extraction using an ethanol aqueous solution, filter, and obtain the filter residue. Add the filter residue to a sodium hydroxide solution for the second extraction, filter, combine the filtrates, adjust the pH to acidic, centrifuge to collect the precipitate, wash with water to neutral, and dry to obtain the soybean meal extract. (2) Then add the cassava residue to water, stir thoroughly, adjust the pH to 4, add compound enzyme, enzymatically hydrolyze, perform high-shear emulsification treatment, filter to collect the filtrate, concentrate, and dry to obtain cassava residue extract. (3) Fresh Sargassum is then made into Sargassum powder. The Sargassum powder is defatted to obtain defatted Sargassum powder. Then, the defatted Sargassum powder is added to dilute hydrochloric acid for acid extraction to obtain acid extract. The extract is concentrated under reduced pressure, anhydrous ethanol is added, and the extract is post-treated to obtain Sargassum extract. (4) After pre-treating the coffee grounds, mix them evenly with soybean meal extract, cassava residue extract, Sargassum extract, soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride and potassium dihydrogen phosphate to obtain the dishwashing powder.

[0095] In step (1), the soybean meal is crushed to 100 mesh.

[0096] In step (1), the ratio of soybean meal, ethanol aqueous solution and sodium hydroxide solution is 1g:9mL:9mL, the volume concentration of ethanol aqueous solution is 80%, and the concentration of sodium hydroxide solution is 0.8mol / L.

[0097] In step (1), the first extraction conditions are: 63℃ for 45 minutes; the second extraction conditions are: 62℃ for 55 minutes.

[0098] In step (1), the pH is adjusted to 4 using a 1 mol / L acetic acid solution.

[0099] In step (2), the mass ratio of cassava residue, water, and compound enzyme is 1:3:0.003.

[0100] In step (2), the complex enzyme is obtained by mixing cellulase, β-glucanase, xylanase, pectinase, acidic protease, lipase and α-amylase in a mass ratio of 3:3:2:1:1:1:1.

[0101] In step (2), the enzymatic hydrolysis temperature is 38℃ and the enzymatic hydrolysis time is 11 hours.

[0102] In step (2), the high-shear emulsification treatment conditions are: 9000 rpm for 25 minutes.

[0103] In step (3), the fresh Sargassum is subjected to impurity removal, washing, drying and pulverizing to 100 mesh to obtain Sargassum powder.

[0104] In step (3), the defatting treatment method is as follows: add Sargassum powder to a volume concentration of 85% ethanol solution with a weight of 9 times its weight, soak at room temperature for 17 hours, heat to reflux, reflux extract for 3 hours, filter to collect the residue, dry, and obtain defatted Sargassum powder.

[0105] In step (3), the mass ratio of defatted Sargassum powder to dilute hydrochloric acid is 1:9, and the concentration of dilute hydrochloric acid is 0.15 mol / L.

[0106] In step (3), the acid extraction conditions are: extraction at 70℃ for 2 hours.

[0107] In step (3), anhydrous ethanol is added to make the volume concentration of ethanol 75%.

[0108] In step (3), the post-treatment includes: standing at 4°C for 11 hours, centrifuging to collect the precipitate, and washing the precipitate with anhydrous ethanol and acetone in sequence.

[0109] In step (4), the pretreatment method for coffee grounds is as follows: stir and disperse the coffee grounds in 5 times their weight of water, stir and disperse at 85°C for 7 minutes, let stand, remove the surface oil, filter out the water, dry, and grind to 100 mesh.

[0110] Comparative Example 1 Omit the coffee grounds; The rest is the same as in Example 1.

[0111] Comparative Example 2 Sargassum fusiforme was omitted. The rest is the same as in Example 1.

[0112] Comparative Example 3 Omit the Gastrodia elata powder; The rest is the same as in Example 1.

[0113] Comparative Example 4 Omit mulberry leaf powder; The rest is the same as in Example 1.

[0114] Comparative Example 5 Omit the star anise powder; The rest is the same as in Example 1.

[0115] Test case The performance of the dishwashing powders obtained in Examples 1-4 and Comparative Examples 1-5 was tested respectively.

[0116] 1. Antibacterial test The antibacterial activity of each dishwashing powder was tested using the filter paper disc method (diameter of the inhibition zone, 3 parallel tests, average value). The test concentration was 1.0 mg / mL, and the test strains were Escherichia coli ATCC25922 and Staphylococcus aureus ATCC6538.

[0117] The test results are shown in Table 1.

[0118]

[0119] As shown in Table 1, the dishwashing powders obtained in Examples 1-4 have strong antibacterial properties against Escherichia coli and Staphylococcus aureus.

[0120] Comparative Example 1 (coffee grounds omitted), Comparative Example 2 (sargassum fusiforme omitted), Comparative Example 3 (gastrodia elata powder omitted), Comparative Example 4 (mulberry leaf powder omitted), and Comparative Example 5 (star anise powder omitted) showed a significant decrease in the antibacterial properties of the dishwashing powder, indicating that the protein, polysaccharide, coffee grounds, etc. of this application have a synergistic antibacterial effect.

[0121] 2. Comparison of washing effects Panasonic dishwasher NP-8LZK5RX, 35-minute super-fast mode, 10g dishwasher detergent.

[0122] Referring to GB / T20290-2024 "Performance Test Results of Household Electric Dishwashers", the dishes were coated with contaminants (tea leaves, minced meat, oats) to evaluate the washing effect of the dishwashing powder on various contaminants (visual inspection for residue and electronic nose identification for odor).

[0123] The test results are shown in Table 2.

[0124]

[0125] As shown in Table 2, the dishwashing powders obtained in Examples 1 to 4 have a very good cleaning effect on tableware contaminated with tea leaves, minced meat, oats, etc.

[0126] Comparative Example 1 omitted coffee grounds, Comparative Example 2 omitted Sargassum, Comparative Example 3 omitted Gastrodia elata powder, Comparative Example 4 omitted mulberry leaf powder, and Comparative Example 5 omitted star anise powder. The washing effect was significantly worse, indicating that the coffee grounds and other components of the present invention work together to remove pollutants and odors.

[0127] In summary, the present invention has been described in detail through the above embodiments. However, the present invention is not limited to the above embodiments. Those skilled in the art will understand that any improvement to the present invention, equivalent substitution of individual raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., as long as they do not depart from the spirit and purpose of the present invention, should fall within the protection scope of the present invention. The protection scope of the present invention is defined by the appended claims.

Claims

1. A multifunctional dishwasher powder, characterized in that, It is made from the following ingredients in parts by weight: 40-45 parts soybean meal, 35-40 parts cassava residue, 35-40 parts coffee grounds, 25-30 parts Sargassum, 20-22 parts soapberry powder, 15-20 parts gastrodia elata powder, 8-10 parts mulberry leaf powder, 8-10 parts star anise powder, 6-10 parts shell powder, 5-8 parts sodium chloride, and 2-3 parts potassium dihydrogen phosphate.

2. The method for preparing the multifunctional dishwasher powder according to claim 1, characterized in that, Includes the following steps: (1) First, crush and sieve the soybean meal, then perform the first extraction using an ethanol aqueous solution, filter, and obtain the filter residue. Add the filter residue to a sodium hydroxide solution for the second extraction, filter, combine the filtrates, adjust the pH to acidic, centrifuge to collect the precipitate, wash with water to neutral, and dry to obtain the soybean meal extract. (2) Then add the cassava residue to water, stir thoroughly, adjust the pH to 4-5, add compound enzyme, enzymatically hydrolyze, perform high-shear emulsification treatment, filter to collect the filtrate, concentrate, and dry to obtain cassava residue extract; (3) Fresh Sargassum is then made into Sargassum powder. The Sargassum powder is defatted to obtain defatted Sargassum powder. Then, the defatted Sargassum powder is added to dilute hydrochloric acid for acid extraction to obtain acid extract. The extract is concentrated under reduced pressure, anhydrous ethanol is added, and the extract is post-treated to obtain Sargassum extract. (4) After pre-treating the coffee grounds, mix them evenly with soybean meal extract, cassava residue extract, Sargassum extract, soapberry powder, gastrodia powder, mulberry leaf powder, star anise powder, shell powder, sodium chloride and potassium dihydrogen phosphate to obtain the dishwashing powder.

3. The preparation method according to claim 2, characterized in that, In step (1), the ratio of soybean meal, ethanol aqueous solution and sodium hydroxide solution is 1g:8-10mL:8-10mL, the volume concentration of ethanol aqueous solution is 75-85%, and the concentration of sodium hydroxide solution is 0.7-0.9mol / L.

4. The preparation method according to claim 2, characterized in that, In step (1), the first extraction conditions are: 60-65℃ for 40-50 minutes; the second extraction conditions are: 60-65℃ for 50-60 minutes.

5. The preparation method according to claim 2, characterized in that, In step (2), the mass ratio of cassava residue, water, and compound enzyme is 1:3-4:0.002-0.

004.

6. The preparation method according to claim 2, characterized in that, In step (2), the composite enzyme is obtained by mixing cellulase, β-glucanase, xylanase, pectinase, acidic protease, lipase and α-amylase in a mass ratio of 3:3:2:1:1:1:1; The enzymatic hydrolysis temperature is 35–40℃, and the enzymatic hydrolysis time is 10–12 hours.

7. The preparation method according to claim 2, characterized in that, In step (3), the defatting treatment method is as follows: add Sargassum powder to 8 to 10 times its weight of 80 to 90% ethanol solution, soak at room temperature for 15 to 18 hours, heat to reflux, reflux extract for 3 to 4 hours, filter to obtain the residue, dry, and obtain defatted Sargassum powder.

8. The preparation method according to claim 2, characterized in that, In step (3), the mass ratio of defatted Sargassum powder to dilute hydrochloric acid is 1:8-10, and the concentration of dilute hydrochloric acid is 0.1-0.2 mol / L; The acid extraction conditions are: extraction at 65-75℃ for 2-3 hours.

9. The preparation method according to claim 2, characterized in that, In step (3), the post-treatment includes: standing at 4°C for 10 to 12 hours, centrifuging to collect the precipitate, and washing the precipitate with anhydrous ethanol and acetone in sequence.

10. The preparation method according to claim 2, characterized in that, In step (4), the pretreatment method for coffee grounds is as follows: stir and disperse the coffee grounds in 4 to 5 times their weight of water, stir and disperse at 80 to 90°C for 5 to 8 minutes, let stand, remove the surface oil, filter out the water, dry, and grind to 100 mesh.

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