阅读说明：本技术 一种鸭绒加工祛味处理方法 (Duck down processing and odor removing treatment method ) 是由 吴昆明 张传贵 李伟 于 2021-08-12 设计创作，主要内容包括：本发明涉及一种鸭绒加工祛味处理方法,属于鸭绒加工技术领域,包括以下步骤：(1)预处理：将鸭绒洗去表面的灰尘或者附着物杂质；(2)双重脱脂：将清洗晾干后的鸭绒置于温热的碱水中浸泡进行第一重脱脂,用温水对鸭绒进行浸泡后再向温水中加入复合酶进行酶洗进行第二重脱脂；(3)灭菌处理：将经过所述步骤(2)的鸭绒脱水晾干后喷洒光敏剂后进行紫外灭菌；(4)烘干储存：将灭菌后的鸭绒经过再次浸泡去除残余物质,经过脱水烘干送入绒仓中进行储存。本发明通过双重脱脂,祛除鸭绒腥味的效果显著,而且通过在紫外灭菌时添加光敏剂,达到快速灭菌的效果,相比较采用紫外灯灭菌处理时间短,而且使得鸭绒中增加抗菌、抑菌功能。(The invention relates to a duck down processing and odor removing treatment method, which belongs to the technical field of duck down processing and comprises the following steps: (1) pretreatment: washing the duck down to remove dust or attachment impurities on the surface; (2) double degreasing: soaking the cleaned and dried duck down in warm alkaline water for first degreasing, soaking the duck down in warm water, and then adding complex enzyme into the warm water for enzyme washing for second degreasing; (3) and (3) sterilization treatment: dehydrating and airing the duck down subjected to the step (2), spraying a photosensitizer, and performing ultraviolet sterilization; (4) drying and storing: and soaking the sterilized duck down again to remove residual substances, dehydrating and drying the duck down, and sending the duck down into a down bin for storage. According to the invention, through double degreasing, the effect of removing the fishy smell of the duck down is obvious, and through adding the photosensitizer during ultraviolet sterilization, the effect of rapid sterilization is achieved, compared with the method adopting an ultraviolet lamp for sterilization, the sterilization treatment time is short, and the antibacterial and bacteriostatic functions are added to the duck down.)

1. A duck down processing and odor removing treatment method is characterized by comprising the following steps:

(1) pretreatment: washing the duck down to remove dust or attached impurities on the surface, and airing for later use;

(2) double degreasing: soaking the cleaned and dried duck down in warm alkaline water for first degreasing, then discharging the alkaline water, soaking the duck down in warm water, and then adding complex enzyme into the warm water for enzyme washing for second degreasing;

(3) and (3) sterilization treatment: dehydrating and airing the duck down subjected to the step (2), spraying a photosensitizer, and performing ultraviolet sterilization for 5-10 min;

(4) drying and storing: and (3) soaking the sterilized duck down again to remove residual substances in the steps (2) and (3), dewatering, drying and conveying the duck down into a down bin for storage.

2. The method for processing duck down to remove odor according to claim 1, wherein the warm alkaline water in the first degreasing in step (2) is specifically alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10% -12%, and the soaking time is 10-20 min.

3. The method for processing duck down to remove the odor according to claim 2, wherein the volume ratio of complex enzyme to warm water in the second degreasing in the step (2) is 1: 100, the compound enzyme comprises the following components in a mass ratio of 1: 4, the enzyme washing time is 10-15 min.

4. The method for processing and deodorizing duck down according to claim 1, wherein the photosensitizer in step (3) is coumarin, and clean air is introduced during spraying and ultraviolet sterilization.

5. The duck down processing and odor removing treatment method according to claim 1, wherein the specific process of re-soaking in the step (4) is as follows: dewatering sterilized duck down, and soaking in water solution containing tartaric acid and silver-carrying antibacterial agent.

6. The method for processing and deodorizing the duck down according to claim 5, wherein the concentration of the fruit acid in the aqueous solution is 20% -40%, and the volume ratio of the silver-loaded antibacterial agent to the aqueous solution is 1: (100- & ltSUB & gt 300- & gt), the soaking time is 20-30 min.

7. The duck down processing and odor-removing treatment method according to claim 1, wherein the drying step in the step (4) is specifically: putting the duck down into a steam type dryer, and putting natural plant hydrolat and methyl cellulose into water for steam.

8. The duck down processing and odor-removing treatment method according to claim 7, wherein the mixing ratio of the natural plant hydrolat, the methyl cellulose and the water is 3: (0.5-1): 6.

Technical Field

The invention belongs to the technical field of duck down processing, and particularly relates to a smell removing treatment method for duck down processing.

Background

The duck down is one of the main sources of the duck down in the duck down product, and the duck is a omnivorous animal, so that the duck has fishy smell, and the feather of the duck also has the fishy smell due to the fact that the fishy smell permeates into pores. In the processing process of the duck down, as the chemical composition of the duck down is protein and is accompanied with animal fat, impurities and bacteria can not be completely eliminated even though the duck down is repeatedly degreased and cleaned. Therefore, the duck down product is easy to generate bacteria, grow mildews and emit peculiar smell under the muggy and humid conditions. The current methods for solving these problems are two of the following: one method is as follows: degreasing duck down, cleaning, drying, and sterilizing with high temperature steam or ethylene oxide or ultraviolet lamp. However, such sterilization treatments are long and time-limited and can only be maintained for a short period of time. The other method is as follows: after the duck down is cleaned and dried, certain chemical agents, such as PCP, are added, but the safety and environmental protection of the chemical agents are always difficult to solve. Therefore, the duck down processing and odor removing treatment method is provided.

Disclosure of Invention

The invention aims to solve the problems and provide a reasonably designed odor-removing treatment method for processing duck down.

The invention realizes the purpose through the following technical scheme:

the invention provides a duck down processing and odor removing treatment method, which comprises the following steps:

(1) pretreatment: washing the duck down to remove dust or attached impurities on the surface, and airing for later use;

(2) double degreasing: soaking the cleaned and dried duck down in warm alkaline water for first degreasing, then discharging the alkaline water, soaking the duck down in warm water, and then adding complex enzyme into the warm water for enzyme washing for second degreasing;

(3) and (3) sterilization treatment: dehydrating and airing the duck down subjected to the step (2), spraying a photosensitizer, and performing ultraviolet sterilization for 5-10 min;

(4) drying and storing: and (3) soaking the sterilized duck down again to remove residual substances in the steps (2) and (3), dewatering, drying and conveying the duck down into a down bin for storage.

As a further improvement of the invention, the warm alkaline water in the first heavy degreasing in the step (2) is specifically alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10% -12%, and the soaking time is 10-20 min.

As a further improvement of the invention, the volume ratio of the complex enzyme to the warm water in the second degreasing in the step (2) is 1: 100, the compound enzyme comprises the following components in a mass ratio of 1: 4, the enzyme washing time is 10-15 min.

As a further improvement of the invention, the photosensitizer in the step (3) is coumarin, and clean wind is introduced simultaneously in the spraying and ultraviolet sterilization operations.

As a further improvement of the present invention, the specific process of soaking again in step (4) is as follows: dewatering sterilized duck down, and soaking in water solution containing tartaric acid and silver-carrying antibacterial agent.

As a further improvement of the invention, the concentration of the fruit acid in the aqueous solution is 20-40%, and the ratio of the usage amount of the silver-carrying antibacterial agent to the volume of the aqueous solution is 1: (100- & ltSUB & gt 300- & gt), the soaking time is 20-30 min.

As a further improvement of the present invention, the drying step in the step (4) specifically comprises: putting the duck down into a steam type dryer, and putting natural plant hydrolat and methyl cellulose into water for steam.

As a further improvement of the invention, the mixing ratio of the natural plant hydrolat, the methyl cellulose and the water is 3: (0.5-1): 6.

the invention has the beneficial effects that: the effect of removing the fishy smell of the duck down is remarkable, and the photosensitizer is added during ultraviolet sterilization, and under the irradiation of ultraviolet light, the photosensitizer destroys the structure of bacteria by generating active oxygen, so that the bacteria are cracked, and the effect of quick sterilization is achieved; the method is characterized in that natural plant hydrolat and methyl cellulose are added into steam water during drying, fragrance can be kept for a long time, water locking and water retaining functions of the duck down are improved, the situations that the duck down is lack of water and turns yellow and absorbs water and becomes mildewed are prevented, the duck down has a function of softening the duck down by using fruit acid, the fluffy effect of the duck down is improved, meanwhile, a certain antibacterial effect is achieved, the use of silver-loaded antibacterial agents is reduced, the composite enzyme is used for removing fibrous matrixes inside feather branches, the grease inside the feather branches is decomposed, the grease in the duck down can be removed in all directions, after alkaline water is used for degreasing, the duck down is soaked and softened, then enzyme washing can be carried out, the smell can be completely removed, the situations that the feather branches are hardened and the interior of the down is sealed due to the alkaline water are made up, all additives in the method have no side effect on a human body, and the performance of the treated duck down is more excellent.

Detailed Description

The present application is described in further detail below, and it should be noted that the following detailed description is provided for illustrative purposes only, and is not intended to limit the scope of the present application, which is defined by the appended claims.

Example 1

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: washing the duck down to remove dust or attached impurities on the surface, and airing for later use;

(2) double degreasing: soaking the cleaned and dried duck down in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10% for 10-20min, carrying out first degreasing, then discharging the alkaline water, soaking the duck down in warm water for 20min, and then adding the mixture of the components in mass ratio of 1: 4, carrying out enzyme washing for 10-15min by using a complex enzyme consisting of protease and lipase, wherein the volume ratio of the complex enzyme to warm water is 1: 100, performing second degreasing;

(3) and (3) sterilization treatment: dewatering and airing the duck down subjected to the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to blow the duck down, spraying a photosensitizer coumarin into the bin, starting ultraviolet rays to perform ultraviolet sterilization, wherein the treatment time is 5-10 min;

(4) drying and storing: and (3) dehydrating the sterilized duck down, soaking again to remove residual substances in the steps (2) and (3), then dehydrating the duck down, putting the dehydrated duck down into a steam dryer for drying, and sending the dried duck down into a down bin for storage.

Example 2

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: washing the duck down to remove dust or attached impurities on the surface, and airing for later use;

(2) double degreasing: soaking the cleaned and dried duck down in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 12% for 10-20min, carrying out first degreasing, then discharging the alkaline water, soaking the duck down in warm water for 20min, and then adding the mixture of the components in mass ratio of 1: 4, carrying out enzyme washing for 10-15min by using a complex enzyme consisting of protease and lipase, wherein the volume ratio of the complex enzyme to warm water is 1: 100, performing second degreasing;

(3) and (3) sterilization treatment: dewatering and airing the duck down subjected to the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to blow the duck down, spraying a photosensitizer coumarin into the bin, starting ultraviolet rays to perform ultraviolet sterilization, wherein the treatment time is 5-10 min;

(4) drying and storing: dehydrating the sterilized duck down, soaking the dehydrated duck down in an aqueous solution added with fruit acid and a silver-loaded antibacterial agent for 20-30min, wherein the concentration of the fruit acid in the aqueous solution is 20%, and the volume ratio of the usage amount of the silver-loaded antibacterial agent to the aqueous solution is 1: and (100) removing residual substances in the steps (2) and (3), dewatering the duck down, and putting the duck down into a steam type dryer for drying.

Example 3

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: washing the duck down to remove dust or attached impurities on the surface, and airing for later use;

(2) double degreasing: soaking the cleaned and dried duck down in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 12% for 10-20min, carrying out first degreasing, then discharging the alkaline water, soaking the duck down in warm water for 20min, and then adding the mixture of the components in mass ratio of 1: 4, carrying out enzyme washing for 10-15min by using a complex enzyme consisting of protease and lipase, wherein the volume ratio of the complex enzyme to warm water is 1: 100, performing second degreasing;

(3) and (3) sterilization treatment: dewatering and airing the duck down subjected to the step (2), placing the duck down in an ultraviolet bin, introducing clean air into the bin to blow the duck down, spraying a photosensitizer coumarin into the bin, starting ultraviolet rays to perform ultraviolet sterilization, wherein the treatment time is 5-10 min;

(4) drying and storing: dehydrating the sterilized duck down, soaking the dehydrated duck down in an aqueous solution added with fruit acid and a silver-loaded antibacterial agent for 20-30min, wherein the concentration of the fruit acid in the aqueous solution is 20%, and the volume ratio of the usage amount of the silver-loaded antibacterial agent to the aqueous solution is 1: 100, removing residual substances in the steps (2) and (3), then putting the dehydrated duck feather into a steam type dryer for drying, putting natural plant hydrolat and methyl cellulose into steam water for drying, wherein the mixing ratio of the natural plant hydrolat, the methyl cellulose and the water is 3: 0.5: 6, after drying, sending the duck down into a down bin for storage.

Example 4

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: the same as example 2;

(2) double degreasing: the same as example 2;

(3) and (3) sterilization treatment: the same as example 2;

(4) drying and storing: dehydrating the sterilized duck down, soaking the dehydrated duck down in an aqueous solution added with fruit acid and a silver-loaded antibacterial agent for 20-30min, wherein the concentration of the fruit acid in the aqueous solution is 30%, and the volume ratio of the usage amount of the silver-loaded antibacterial agent to the aqueous solution is 1: 200, removing residual substances in the steps (2) and (3), then putting the dehydrated duck feather into a steam type dryer for drying, putting natural plant hydrolat and methyl cellulose into steam water for drying, wherein the mixing ratio of the natural plant hydrolat, the methyl cellulose and the water is 3: 1: 6, after drying, sending the duck down into a down bin for storage.

Example 5

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: the same as example 2;

(2) double degreasing: the same as example 2;

(3) and (3) sterilization treatment: the same as example 2;

(4) drying and storing: dehydrating the sterilized duck down, soaking the dehydrated duck down in an aqueous solution added with fruit acid and a silver-loaded antibacterial agent for 20-30min, wherein the concentration of the fruit acid in the aqueous solution is 40%, and the volume ratio of the usage amount of the silver-loaded antibacterial agent to the aqueous solution is 1: 300, removing residual substances in the steps (2) and (3), then putting the dehydrated duck feather into a steam type dryer for drying, putting natural plant hydrolat and methyl cellulose into steam water for drying, wherein the mixing ratio of the natural plant hydrolat, the methyl cellulose and the water is 3: 1: 6, after drying, sending the duck down into a down bin for storage.

Comparative example 1

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: the same as example 1;

(2) double degreasing: soaking the cleaned and dried duck down in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10% for 10-20min, performing first degreasing, and then discharging the alkaline water;

(3) and (3) sterilization treatment: the same as example 1;

(4) drying and storing: the same as in example 1.

Comparative example 2

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: the same as example 1;

(2) double degreasing: soaking the cleaned and dried duck down in alkaline water with the temperature of 40-50 ℃ and the concentration of sodium hydroxide of 10% for 10-20min, carrying out first-time degreasing, then discharging the alkaline water, and adding the alkaline water into the duck down according to the mass ratio of 1: 4, performing enzyme washing by using a complex enzyme solution consisting of protease and lipase, wherein the solution adopts warm water, and the volume ratio of the complex enzyme to the warm water is 1: 100, performing second degreasing;

(3) and (3) sterilization treatment: the same as example 1;

(4) drying and storing: the same as in example 1.

Comparative example 3

The method for processing and deodorizing the duck down comprises the following steps:

(1) pretreatment: the same as example 5;

(2) double degreasing: the same as example 5;

(3) and (3) sterilization treatment: dewatering and airing the duck down subjected to the step (2), placing the duck down in an ultraviolet bin, introducing clean wind into the bin to blow the duck down, starting ultraviolet rays to carry out ultraviolet sterilization, wherein the treatment time is 50-60 min;

(4) drying and storing: the same as in example 5.

The following tests were conducted after storing the duck down treated by the duck down processing and odor removing treatment methods of examples 1 to 5 and comparative examples 1 to 3 for two months, respectively:

1. manually detecting fragrance and fishy smell of the duck down before and after storage, wherein fragrance is recorded as 10-6 according to the heavy fragrance, fishy smell is recorded as 5-1 according to the heavy fishy smell, and no fragrance and no fishy smell are recorded as 0;

2. carrying out antibacterial rate detection on the duck down before and after treatment, putting the stored duck down into a culture medium, carrying out colony culture for 24h, and reflecting the durability of antibacterial and bacteriostatic effects of the treatment method according to the diameter of a bacteriostatic ring;

3. the method comprises the following steps of (1) taking the same mass of duck down, and reflecting the change of the water content in the duck down through the change of the mass by adopting a drying method;

4. and (3) unpacking the stored duck down, putting the duck down into a ventilation container with height scales, wherein the initial height is 10cm, and recording the height scales of the duck down which are fluffy after normal ventilation and a temperature environment are kept for 24 hours.

TABLE 1 Duck down processing odor removal treatment method treated Duck down test 1-5 results

Note: in the change of the water content rate, + represents a humidity environment, -represents a dry environment.

The result in the above table shows that the effect of removing the fishy smell of the duck down is remarkable, and the photosensitizer is added during ultraviolet sterilization, and under the irradiation of ultraviolet light, the photosensitizer destroys the structure of bacteria by generating active oxygen, so that the bacteria are cracked, and the effect of quick sterilization is achieved, and compared with the ultraviolet lamp sterilization treatment, the ultraviolet lamp sterilization treatment time is short; it can be seen from examples 2 and 3 that natural plant hydrolat and methylcellulose are added into steam water during drying, fragrance can be kept for a long time, water locking and water retention functions of the duck down are improved, the situations that the duck down is lack of water and turns yellow and absorbs water and becomes mildewed are prevented, and as can be seen from examples 1, 2 and 3, the use of the fruit acid has the function of softening the duck down, the fluffy effect of the duck down is increased, a certain antibacterial effect is achieved, the use of a silver-loaded antibacterial agent is reduced, and as can be seen from comparative examples 1 and 2 and examples 1 and 2, the effect of removing grease can be increased by using the complex enzyme, and the smell cannot be completely removed if the enzyme washing is directly performed after alkaline water degreasing.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.