Cleaning agent composition and application

Abstract

The invention discloses a cleaning agent composition and application. The cleaning agent composition is composed of an acidic cleaning agent with the pH value of 3.0-5.0 and an alkaline cleaning agent with the pH value of 7.0-9.0, wherein the volume ratio of the acidic cleaning agent to the alkaline cleaning agent is (0.01-3): (0.01-2). According to the cleaning agent composition provided by the invention, through scientific compounding of the food-grade oxidant and the food-grade surfactant, the natural color and complete form of peanuts can be kept after cleaning, surface stains and organophosphorus pesticide residues can be effectively removed, and the food safety and commodity value of the peanuts are greatly improved. When the cleaning agent composition is applied to peanut cleaning, the process is mild, no residue exists, the aflatoxin pollution risk possibly caused by hydrogen peroxide can be avoided, and an optimal green cleaning solution is provided for the peanut processing industry.

Description

Technical Field

[0001] This invention relates to cleaning agents, and more particularly to a cleaning agent composition and its application. Background Technology

[0002] Peanuts (Arachis hypogaea L.) are one of the world's most important oilseed and cash crops. To meet the requirements of domestic and international markets for the appearance quality of peanuts, they usually need to be washed and bleached after harvest to remove surface stains and impurities.

[0003] However, some processing companies use hydrogen peroxide as a bleaching agent. While this effectively improves the appearance of peanuts, it poses serious safety risks. Hydrogen peroxide has strong oxidizing properties and, during the bleaching process, it can seep into the peanut kernel through the micropores and cracks in the shell, destroying the natural nutrients in the peanut kernel, such as vitamin E, polyphenols, and unsaturated fatty acids, leading to reduced nutritional value and a worse flavor. More seriously, if hydrogen peroxide residue exceeds the standard, it can irritate the human digestive tract mucosa, causing symptoms such as nausea, vomiting, and abdominal pain. Long-term intake may also increase the risk of cancer. In addition, if peanuts bleached with hydrogen peroxide are not thoroughly washed and dried, the residual chemicals can accelerate the spoilage and mold growth of the peanut kernels, especially potentially leading to the growth of Aspergillus flavus, which produces the potent carcinogen aflatoxin, causing serious damage to the human liver. Currently, the control standards for hydrogen peroxide residue in peanut processing are not perfect, and there is a lack of safe and efficient alternative bleaching technologies. Summary of the Invention

[0004] Purpose of the invention: The purpose of this invention is to provide a cleaning agent composition that can be used for cleaning nuts, especially peanut shells; the second purpose is to provide the application of this cleaning agent composition.

[0005] Technical solution: The cleaning agent composition of the present invention is composed of an acidic cleaning agent with pH=3.0~5.0 and an alkaline cleaning agent with pH=7.0~9.0, wherein the volume ratio of the acidic cleaning agent to the alkaline cleaning agent is 0.01-3:0.01-2.

[0006] Preferably, the acidic cleaning agent, by weight, comprises 1-20 parts of an acidic active component, 0-10 parts of an acidic substance, and 70-90 parts of water. The acidic active component is selected from one or more of sodium pyrophosphate, sodium sulfate, sodium silicate, sodium citrate, 2-hydroxysuccinic acid, sodium benzoate, sodium metabisulfite, sodium tripolyphosphate, and disodium ethylenediaminetetraacetate. The acidic substance is selected from phosphoric acid and / or carboxylic acid.

[0007] Preferably, the carboxylic acid is selected from one or more of oxalic acid, citric acid, acetic acid, formic acid, and benzoic acid.

[0008] Preferably, the alkaline cleaning agent, by weight, comprises 0.1-30 parts of an alkaline system active component, 0.1-20 parts of an alkaline substance, and 50-100 parts of water. The alkaline system active component is selected from one or more of ascorbyl palmitate, sodium isoascorbate, cocamidopropyl betaine, cinnamyl alcohol, ε-polylysine hydrochloride, calcium ascorbate, and alkyl glycosides. The alkaline substance is selected from alkaline sodium salts.

[0009] Preferably, the alkaline sodium salt is selected from one or more of sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, and sodium hydroxide.

[0010] The application of the cleaning agent composition of the present invention in the cleaning of nuts.

[0011] Preferably, the application is in the cleaning of peanut shells.

[0012] Preferably, the application steps include: (1) Peanut fruits are soaked in the acidic cleaning agent in the cleaning agent composition to obtain pretreated peanut fruits; (2) Pre-treatment of peanut fruits: soaking in the alkaline cleaning agent in the cleaning agent composition, followed by washing with water to obtain peanut fruits with cleaned peels.

[0013] Preferably, in step 1, the soaking temperature is 20~30℃, the soaking time is 5~15 min, and the mixture is stirred once every 3~5 min during the soaking process, with each stirring lasting 1~2 min and the stirring speed being 100~200 rpm.

[0014] Preferably, in step 2, the soaking temperature is 20~30℃, the soaking time is 3~8 min, and the water is washed 2~3 times after soaking, each time for 1~2 min.

[0015] Beneficial Effects: Compared with the prior art, the present invention has the following significant advantages: 1. The cleaning agent composition provided by the present invention, through the scientific compounding of food-grade oxidants and food-grade surfactants, can maintain the natural color and intact shape of peanuts after cleaning, and can effectively remove surface stains and organophosphorus pesticide residues, while retaining nutrients such as polyphenols and unsaturated fatty acids, greatly improving the food safety and commercial value of peanuts; 2. The process of cleaning peanuts using this cleaning agent composition is gentle and residue-free, avoiding the risk of aflatoxin contamination that may be caused by hydrogen peroxide, providing a preferred green cleaning solution for the peanut processing industry. Attached Figure Description

[0016] Figure 1 A flowchart illustrating the preparation of the cleaning agent composition and the cleaning process for peanuts; Figure 2This is a diagram showing the appearance of peanuts before cleaning with the cleaning agent composition in Example 1. Figure 3 The image shows the surface morphology of peanuts after cleaning with the cleaning agent composition of Example 1. Figure 4 The image shows the surface morphology of peanut fruits after washing with hydrogen peroxide in Comparative Example 1. Figure 5 This is a comparison of the infrared spectra of peanuts before and after cleaning with the cleaning agent composition of Example 1. Detailed Implementation

[0017] The technical solution of the present invention will be further described below.

[0018] The preparation of the cleaning agent composition and the peanut fruit cleaning process in this embodiment of the invention are as follows: Figure 1 As shown.

[0019] Example 1:

[0020] The cleaning agent composition comprises, by weight, 8 parts sodium pyrophosphate, 2 parts oxalic acid, and 90 parts water; and the alkaline cleaning agent by weight comprises 10 parts sodium isoascorbate, 5 parts sodium bicarbonate, and 85 parts water. The weighed raw materials are mixed evenly to obtain the acidic and alkaline cleaning agents.

[0021] The above-mentioned cleaning agent composition is used for cleaning peanuts, including the following steps: (1) Take 100g of fresh peanuts and soak them in 500 mL of acidic cleaning agent at 25℃ for 10 min. Stir once every 4 min for 1.5 min each time, at a stirring speed of 180 rpm. (2) After soaking, add 500 mL of alkaline cleaning agent to the system, stir and mix evenly, and react at 25°C for 5 min. After the reaction, rinse the peanuts with clean water 3 times, each time for 2 min, to complete the peanut cleaning.

[0022] The appearance of unwashed peanuts is as follows: Figure 2 As shown, its surface is covered with a large amount of yellowish-brown stains, dust and some residues. The surface color is uneven, rough and dull, with obvious traces of impurities attached. The peanut shell structure is intact.

[0023] The appearance of peanuts after cleaning is as follows Figure 3 As shown, the stains, dust and residues on the peanut surface have been completely removed, the overall color is uniform and consistent, presenting the natural light yellow color of peanuts, the surface is smooth and clean, without any impurities or residues, and the shell structure is intact and undamaged, without oxidation browning or damage. The sensory quality is excellent, which directly reflects the comprehensive effect of the cleaning agent composition in removing dirt, protecting color and protecting the shell.

[0024] Example 2:

[0025] The cleaning agent composition comprises, by weight, 5 parts sodium benzoate, 3 parts acetic acid, and 92 parts water; and the alkaline cleaning agent by weight comprises 12 parts cocamidopropyl betaine, 8 parts sodium bicarbonate, and 80 parts water. The weighed raw materials are mixed evenly to obtain the acidic and alkaline cleaning agents.

[0026] The above-mentioned cleaning agent composition is used for cleaning peanuts, including the following steps: (1) Take 100g of fresh peanuts and soak them in 400 mL of acidic cleaning agent at 20℃ for 12 min. Stir once every 5 min for 2 min each time, at a stirring speed of 150 rpm. (2) After soaking, add 800 mL of alkaline cleaning agent to the system, stir and mix evenly, and react at 20℃ for 6 min. After the reaction, rinse the peanuts with clean water 3 times, each time for 2 min, to complete the peanut cleaning. Example

[0027] The cleaning agent composition comprises, by weight, 6 parts of 2-hydroxysuccinic acid, 1 part of acetic acid, and 93 parts of water; and the alkaline cleaning agent by weight comprises 12 parts of sodium isoascorbate, 8 parts of sodium bicarbonate, and 80 parts of water. The weighed raw materials are mixed evenly to obtain the acidic and alkaline cleaning agents.

[0028] The above-mentioned cleaning agent composition is used for cleaning peanuts, including the following steps: (1) Take 100g of fresh peanuts and soak them in 600 mL of acidic cleaning agent at 25℃ for 12 min. Stir once every 5 min for 2 min each time, at a stirring speed of 200 rpm. (2) After soaking, add 500 mL of alkaline cleaning agent to the system, stir and mix evenly, and react at 20℃ for 6 min. After the reaction, rinse the peanuts with clean water 3 times, each time for 2 min, to complete the peanut cleaning.

[0029] Example 3:

[0030] The cleaning agent composition comprises, by weight, 8 parts sodium silicate, 2 parts citric acid, and 90 parts water; and the alkaline cleaning agent by weight comprises 12 parts ascorbate palmitate, 8 parts sodium bicarbonate, and 80 parts water. The weighed raw materials are mixed evenly to obtain the acidic and alkaline cleaning agents.

[0031] The above-mentioned cleaning agent composition is used for cleaning peanuts, including the following steps: (1) Take 100g of fresh peanuts and soak them in 600 mL of acidic cleaning agent at 20℃ for 8 min. Stir once every 3 min for 1 min each time, at a stirring speed of 200 rpm. (2) After soaking, add 300 mL of alkaline cleaning agent to the system, stir and mix evenly, and react at 30℃ for 4 min. After the reaction, rinse the peanuts twice with clean water for 2 min each time to complete the peanut cleaning.

[0032] Example 4:

[0033] The cleaning agent composition comprises, by weight, 8 parts disodium ethylenediaminetetraacetate, 2 parts formic acid, and 90 parts water; and the alkaline cleaning agent by weight comprises 12 parts cinnamyl alcohol, 8 parts sodium bicarbonate, and 80 parts water. The weighed raw materials are mixed evenly to obtain the acidic and alkaline cleaning agents.

[0034] The above-mentioned cleaning agent composition is used for cleaning peanuts, including the following steps: (1) Take 100g of fresh peanuts and soak them in 400 mL of acidic cleaning agent at 20℃ for 12 min. Stir once every 5 min for 2 min each time, at a stirring speed of 150 rpm. (2) After soaking, add 800 mL of alkaline cleaning agent to the system, stir and mix evenly, and react at 20℃ for 6 min. After the reaction, rinse the peanuts with clean water 3 times, each time for 2 min, to complete the peanut cleaning.

[0035] Comparative Example 1: Prepare a hydrogen peroxide cleaning agent by weight: 3 parts hydrogen peroxide and 97 parts water.

[0036] Take 100g of fresh peanuts and soak them in 1000mL of hydrogen peroxide cleaning agent at 25℃ for 10 minutes, stirring for 1.5 minutes every 4 minutes during the soaking process at a stirring speed of 180 rpm. After soaking, rinse twice with 25℃ clean water for 1.5 minutes each time to complete the peanut cleaning.

[0037] The appearance of peanuts after cleaning is as follows Figure 4 As shown, some surface stains have been removed, but the overall color is too white and has lost its natural yellowish-brown texture, indicating obvious signs of excessive bleaching. At the same time, many peanut shells show signs of damage, cracking, and surface peeling, which has compromised their structural integrity. In addition, some areas (such as the peanut in the upper left corner) are slightly darkened and mottled, which is due to the corrosive damage caused by the strong oxidizing properties of hydrogen peroxide to the peanut shells. The cleanliness, natural sensory quality, and shell integrity have not been taken into account.

[0038] Comparative Example 2: Use the acidic cleaning agent from Example 1.

[0039] Soak 100g of fresh peanuts in 1000mL of acidic cleaning agent at 25℃ for 10 minutes, stirring for 1.5 minutes every 4 minutes at a stirring speed of 180 rpm. After soaking, rinse twice with 25℃ water for 1.5 minutes each time to complete the peanut cleaning.

[0040] Comparative Example 3: Use the alkaline cleaning agent from Example 1.

[0041] Soak 100g of fresh peanuts in 1000mL of alkaline cleaning agent at 25℃ for 10 minutes, stirring for 1.5 minutes every 4 minutes during the soaking process at a stirring speed of 180 rpm. After soaking, rinse twice with 25℃ water for 1.5 minutes each time to complete the peanut cleaning.

[0042] Experimental Example 1: Pollutant Removal Rate Detection The sample preparation steps are as follows: Blank sample: Take 100g of fresh peanuts that have not undergone any washing or processing, and use them directly for the testing of various indicators.

[0043] Test sample: After processing according to the cleaning steps of Comparative Example 3 or Example 1, take 100g of peanut fruit and test various indicators.

[0044] 1. Detection of pesticide residue removal rate According to Appendix A of GB / T 24691, "Verification Method for Residual Pesticide Washing Efficacy", peanut samples were taken before washing (blank sample) and after washing (sample to be tested). The residue of organophosphorus pesticides was detected using the "QuEChERS Pretreatment-Rapid Pesticide Residue Detector" method, and the removal rate was calculated according to the formula: Pesticide residue removal rate (%) = (Pesticide residue in blank sample - Pesticide residue in test sample) / Pesticide residue in blank sample × 100%.

[0045] 2. Aflatoxin removal rate test Blank and test samples were collected, and the aflatoxin B1 content was determined by enzyme-linked immunosorbent assay (ELISA) according to GB 5009.22-2016. The removal rate was calculated. Aflatoxin removal rate (%) = (Aflatoxin B1 content in blank sample - Aflatoxin B1 content in test sample) / Aflatoxin B1 content in blank sample × 100%.

[0046] 3. Heavy metal ion removal rate detection Blank samples and test samples were taken, and the heavy metal ion content was determined by atomic absorption spectrophotometry according to GB 5009.12-2017, GB 5009.15-2014, and GB 5009.17-2014 standards. The removal rate was calculated. Heavy metal ion removal rate (%) = (Heavy metal content of blank sample - Heavy metal content of test sample) / Heavy metal content of blank sample × 100%.

[0047] The results are shown in Table 1. The cleaning agent compositions of Examples 1-5 showed significantly superior performance compared to the cleaning agents of Comparative Examples 1-3 in terms of pollutant removal efficiency, thoroughness of cleaning, and safety advantages. Specifically, the removal rate of pesticide residues on peanut surfaces reached 94.8%-98.5%, which is more than 46 percentage points higher than 48.5% of Comparative Example 1, and at least 19 percentage points higher than 75.2% of Comparative Example 2 and 72.8% of Comparative Example 3. The removal rate of aflatoxin reached 91.7%-95.8%, which is more than 46 percentage points higher than 45.3% of Comparative Example 1, and 21.6-25.7 percentage points higher than 70.1% of Comparative Example 2 and 77.6% of Comparative Example 3. The removal rate of heavy metal ions was particularly outstanding, reaching 92.5%-98.8% in Examples 1-5, which not only far exceeded 42.1% of Comparative Example 1, but also increased by 24.2-33.7 percentage points compared to 68.3% of Comparative Example 2 and 65.9% of Comparative Example 3.

[0048] Table 1. Results of pollutant removal rate test

[0049] 4. Infrared spectroscopy determination The sample preparation steps are as follows: Blank sample preparation: Take fresh peanut shells before washing, grind them into fine powder, pass them through an 80-mesh sieve, weigh 0.1g of powder and place it in the infrared sample cell, then compress it into a tablet for later use.

[0050] Preparation of test sample: Take the peanut shells cleaned in Example 1, grind, sieve, weigh 0.1g of powder according to the same method as the blank sample, and compress into tablets for later use.

[0051] A Fourier transform infrared spectrometer was used, with a scanning range of 400–4000 cm⁻¹, a resolution of 4 cm⁻¹, and 32 scans.

[0052] Infrared spectroscopy was performed on the blank sample and the sample to be tested, respectively, to obtain infrared spectra.

[0053] After baseline correction and smoothing of the spectra, the changes in absorption peaks in the 1200–1300 cm⁻¹ (“P=O” characteristic peak) and 1000–1100 cm⁻¹ (“POC” characteristic peak) ranges were analyzed to determine the removal status of organophosphorus residues. Example 1: Comparison of infrared spectra of the cleaning agent composition before and after cleaning (see figure). Figure 5 As shown, before washing, the peanut shells exhibit a distinct “P=O” characteristic peak in the 1200–1300 cm⁻¹ range and a “POC” characteristic peak in the 1000–1100 cm⁻¹ range. These are typical functional group absorption peaks of organophosphorus pesticides (such as chlorpyrifos), proving that a large amount of organophosphorus residues exist on the peanut surface. After washing, the “P=O” and “POC” characteristic peaks are significantly weakened or even disappear, indicating that the organophosphorus residues are effectively removed.

Claims

1. A cleaning agent composition, characterized in that, It is composed of an acidic cleaning agent with pH=3.0~5.0 and an alkaline cleaning agent with pH=7.0~9.0, wherein the volume ratio of the acidic cleaning agent to the alkaline cleaning agent is 0.01-3:0.01-2.

2. The cleaning agent composition according to claim 1, characterized in that, The acidic cleaning agent, by weight, comprises 1-20 parts of an acidic active component, 0-10 parts of an acidic substance, and 70-90 parts of water. The acidic active component is selected from one or more of sodium pyrophosphate, sodium sulfate, sodium silicate, sodium citrate, 2-hydroxysuccinic acid, sodium benzoate, sodium metabisulfite, sodium tripolyphosphate, and disodium ethylenediaminetetraacetate. The acidic substance is selected from phosphoric acid and / or carboxylic acid.

3. The cleaning agent composition according to claim 2, characterized in that, The carboxylic acid is selected from any one or more of oxalic acid, citric acid, acetic acid, formic acid, and benzoic acid.

4. The cleaning agent composition according to claim 1, characterized in that, The alkaline cleaning agent, by weight, comprises 0.1-30 parts of an alkaline active component, 0.1-20 parts of an alkaline substance, and 50-100 parts of water. The alkaline active component is selected from one or more of ascorbyl palmitate, sodium isoascorbate, cocamidopropyl betaine, cinnamyl alcohol, ε-polylysine hydrochloride, calcium ascorbate, and alkyl glycosides. The alkaline substance is selected from alkaline sodium salts.

5. The cleaning agent composition according to claim 1, characterized in that, The alkaline sodium salt is selected from any one or more of sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, and sodium hydroxide.

6. The use of a cleaning agent composition according to any one of claims 1-5 in the cleaning of nuts.

7. The application according to claim 6, characterized in that, The application is in the cleaning of peanut shells.

8. The application according to claim 7, characterized in that, The steps of the application include: (1) Peanuts are soaked in the acidic cleaning agent in the cleaning agent composition; (2) After adding the alkaline cleaning agent from the cleaning agent composition to the system in step 1, continue soaking, and then wash with water to obtain peanuts with cleaned peels.

9. The application according to claim 8, characterized in that, In step 1, the soaking temperature is 20~30℃, the soaking time is 5~15 min, and the mixture is stirred once every 3~5 min during the soaking process, with each stirring lasting 1~2 min and a stirring speed of 100~200 rpm.

10. The application according to claim 8, characterized in that, In step 2, the soaking temperature is 20~30℃, the soaking time is 3~8 min, and after soaking, the water is washed 2~3 times, each time for 1~2 min.

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