Composition for sterilizing fruits and vegetables and preparation method thereof

Abstract

The invention discloses a composition for sterilizing fruits and vegetables and a preparation method thereof. The composition is prepared from polyhexamethylene biguanide hydrochloride serving as a main sterilizing active ingredient, combined fatty alcohol polyoxyethylene ether (AEO9), propylene glycol, EDTA2Na, spice and water. The composition is mainly used for sterilizing the fruits and the vegetables which are ate without being boiled and the surfaces of normal objects and has the advantages of simple process, good sterilization effect and high stability.

Description

technical field [0001] The invention relates to a disinfection composition and a preparation method, in particular to a disinfection composition for fruits and vegetables and a preparation method. Background technique [0002] The production capacity and processing technology level of melons, fruits, vegetables and some fresh seafood are getting higher and higher, the products are abundant and the output is huge, and more and more people eat fresh fruits and vegetables and fresh seafood. It brings people What comes is the joy and joy of being close to nature and enjoying the fruits of nature, which has gradually become a fashion of life for modern people, showing a trend of gradual popularization and accelerated development. However, this new living habit also brings many problems and confusions. First, many pathogenic bacteria and infectious diseases of fruit trees are parasitized on the surface of fresh fruits and vegetables. Infected to humans, causing human illness and ...

AI Technical Summary

Problems solved by technology

However, this new living habit also brings many problems and confusions. First, many pathogenic bacteria and infectious diseases of fruit trees are parasitized on the surface of fresh fruits and vegetables. Infect humans, cause human illness and even cause large-scale epidemics of infectious diseases

In addition, there are often residual pesticides on the surface of fruits and vegetables, which are difficult to remove with ordinary detergent, and there are a large amount of active agents such as alkylbenzenes in the detergent, which will cause pollution if it is not rinsed clean.

In order to solve this problem, the earliest people used sodium hypochlorite, that is, 84 types of disinfectants, to soak fruits and vegetables, which can solve the pollution problem of germs and viruses, but at the same time, it brings the pollution of hypochlorous acid and organic matter in plants and animals. The reaction forms dichloro or trichloroalkanes, which may cause tumors after being directly taken by people. In addition, 84 types of disinfectants are strong alkaline oxidant aqueous solutions. Soaking fresh fruits and vegetables for a long time will cause the loss of fruit quality and nutrition, and also Pungent odor with chlorine

Later, people designed and developed detergents containing chlorine dioxide disinfection factors, and tried to complete the integration of washing and disinfection at one time. However, the stability of chlorine dioxide has always been an unresolved problem, and chlorine dioxide is mostly present in liquid detergents. Under the conditions and environment of alkaline and surfactant, the activity and stability of the bactericidal factor are greatly weakened and bound, and often fail to reach the goal and level of theoretical design. At the same time, there will be phenomena in the chlorine dioxide system The by-products of chlorates and the residues that cannot be washed clean are also harmful to the human body