Food processing equipment disinfectant

Abstract

A food processing equipment disinfectant consists of the following raw materials by weight: 3-7 parts of fatty alcohol polyoxyethylene ether, 3-7 parts of sodium carbonate, 4-6 parts of citric acid, 1.2 -2.4 parts of Neroli oil, 6-9 parts of Hibiscus mutabilis L., 9-14 parts of japanese stephania root, 1-4 parts of glutaraldehyde, 4-7 parts of iodoanisole, 3-6 parts of zinc acetate, 1.2-2 parts of Tween, 2-4 parts of antimicrobial peptides, 1.5-3 parts of a thickener 2-3 parts of potassium iodide and 13-16 parts of distilled water. The invention has the beneficial effects that the food processing equipment disinfectant has excellent sterilization and disinfection effects, no harm to equipment and operating workers and good durability.

Description

Technical field [0001] The invention involves a disinfectant for food processing equipment. Background technique [0002] my country ’s food processing equipment started in the late 1970s. The annual output value was only 78 million yuan, and there were only more than 100 products.In the past 5 years, the food processing equipment industry has developed at an average growth rate of 11%to 12%each year, and the trend of large -scale, complete, and automated has begun to emerge.The processing speed increased, leading to the exposure of various food safety accidents, so the safety requirements for food are getting higher and higher.Disinfection of food processing equipment is very important for food production. It can not only ensure the safety and qualifications of food, but also help the storage of food. If there is bacteria on the equipment, it is easy to be brought into the food and seal the takeaway.Then it is possible that foods have broken when they leave the factory, and brin...

AI Technical Summary

Problems solved by technology

The disinfection of food processing equipment is very important for food production. It can not only ensure the safety and qualification of food, but also help the storage of food. If there are bacteria on the equipment, it is easy to be brought into the food and sealed for delivery. , then it is possible that the food has been damaged when it leaves the factory, which will cause economic losses and may affect the health of customers. Disinfection work is very important

However, traditional chemical disinfectants have poor stability, poor sterilization persistence, and are corrosive to equipment, which will affect the service life of equipment and cause economic losses.