CN112999126A

CN112999126A - Kitchen foam hand sanitizer composition containing plant peculiar smell removal components and preparation method thereof

Info

Publication number: CN112999126A
Application number: CN202110245057.8A
Authority: CN
Inventors: 陈妍; 林艺青; 郑遒天; 袁小娇
Original assignee: Mingchen Health Co ltd
Current assignee: Mingchen Health Co ltd
Priority date: 2021-03-05
Filing date: 2021-03-05
Publication date: 2021-06-22

Abstract

The invention discloses a kitchen foam hand sanitizer composition containing plant peculiar smell removal components and a preparation method thereof. The kitchen foam hand sanitizer composition comprises the following components in percentage by weight: 0.05 to 1 percent of chelating agent; 9.0 to 20.0 percent of surfactant; 0.1 to 5.0 percent of plant peculiar smell removing components; 0.01 to 1.0 percent of peculiar smell absorbent; 0.01 to 2.0 percent of film forming agent; 0.02 to 2.0 percent of cooling agent; 0.10 to 1.0 percent of antibacterial agent; 0.10 to 5.0 percent of alcohol humectant; 0.2 to 1 percent of preservative; 0.1 to 1 percent of essence; a proper amount of pH regulator; the balance being water. The peculiar smell removing kitchen hand sanitizer provided by the invention can effectively remove the peculiar smell of hands, wherein the peculiar smell mainly comprises common fishy smell, garlic smell, onion smell, hot pot oil smell and the like in a kitchen, and meanwhile, the peculiar smell removing kitchen hand sanitizer has the effects of being mild and protecting hands, easy to wash foams and antibacterial.

Description

Kitchen foam hand sanitizer composition containing plant peculiar smell removal components and preparation method thereof

Technical Field

The invention relates to a kitchen foam hand sanitizer composition containing plant peculiar smell removal components, belongs to the technical field of daily chemical washing products, and particularly relates to a kitchen foam hand sanitizer composition containing plant peculiar smell removal components and a preparation method thereof.

Background

With the improvement of the living standard of people, the varieties of foods and seasonings are more and more. People tend to leave unpleasant odors on the hands during cooking and dishwashing, and some odors stay on the hands for a long time. Such as: garlic smell, fishy smell and other peculiar smells, which bring certain troubles to the life and the interaction of people. Therefore, the special hand sanitizer for kitchens, which is safe, mild and capable of protecting hands and effectively removing hand odor, has certain research value.

The disadvantages of the traditional hand sanitizer include the following aspects:

1) bad smell removing effect is poor;

2) the effects of mildness and hand protection are poor;

3) the antibacterial rate is low, and good sanitary protection cannot be achieved;

4) is not easy to wash.

Therefore, it is very important to develop a special odor-removing foam hand sanitizer for kitchens, which has good odor-removing effect, is mild and hand-protecting, is easy to wash and has an antibacterial effect.

Disclosure of Invention

The invention aims to provide a kitchen foam hand sanitizer composition containing plant peculiar smell removing components, which can effectively remove hand peculiar smell and has the effects of being mild, protecting hands, easy to wash and antibacterial.

The invention also aims to provide a preparation method of the kitchen foam hand sanitizer composition containing the plant peculiar smell removal component.

The present invention is realized by the following technical means.

A kitchen foam hand sanitizer composition containing plant peculiar smell removal components is composed of the following raw material components in percentage by weight:

0.05 to 1 percent of chelating agent, 9.0 to 20.0 percent of surfactant, 0.10 to 5.0 percent of plant peculiar smell removing component, 0.02 to 2.0 percent of cool feeling agent, 0.01 to 1.0 percent of peculiar smell absorbent, 0.01 to 2.0 percent of film forming agent, 0.1 to 1.0 percent of antibacterial agent, 0.10 to 5.0 percent of alcohol humectant, 0.2 to 1.0 percent of preservative, 0.1 to 1 percent of essence and proper amount of pH regulator.

Further, the kitchen foam hand sanitizer composition containing the plant peculiar smell removal components comprises the following raw material components in percentage by weight:

0.1 to 0.5 percent of chelating agent; 9 to 15 percent of surfactant; 1-5% of plant peculiar smell removing components; 0.01 to 0.5 percent of peculiar smell absorbent; 0.01 to 0.5 percent of film forming agent; 0.02-1% of a cooling agent; 0.10 to 0.5 percent of antibacterial agent; 0.50 to 4.0 percent of alcohol humectant; 0.2 to 0.5 percent of preservative; 0.1 to 0.5 percent of essence; a proper amount of pH regulator; the balance being water.

Further, the chelating agent is any one of condensed phosphoric acids such as tetrasodium glutamate diacetate, sodium ethylenediaminetetraacetate, pyrophosphoric acid, and the like.

The surfactant is one or more of sodium laureth sulfate, a-sodium methyl sulfo-fatty acid ester, a-alkenyl sulfonate, cocamidopropyl betaine, cocamidomethyl MEA (methyl MEA), coconut fatty acid diethanolamide, alkyl glycoside, sodium cocoyl glycinate, sodium lauroyl sarcosinate, sodium cocoyl sarcosinate, sodium lauroyl glutamate and sodium cocoyl glutamate.

Further, the odor removing component is one or more of rosemary extract, mint extract, dandelion extract, wild chrysanthemum extract, lemon extract and cedar bark extract.

Further, the cooling agent is one or more of menthol, menthol and menthol lactate.

The peculiar smell absorbent is one or more of beta-cyclodextrin and water-soluble corn starch.

The film forming agent is one or more of PVM/MA copolymer and hydroxypropyl methyl cellulose.

The antibacterial agent is one or more of salicylic acid, trichloro hydroxyl diphenyl ether and silver ions.

Further, the alcohol humectant is one or a mixture of two of glycerin and propylene glycol.

Further, the preservative is one or more of DMDM hydantoin, cason and sodium benzoate.

The pH value regulator is one or a mixture of two of citric acid and sodium hydroxide.

In addition, the invention also discloses a preparation method of the kitchen foam hand sanitizer composition containing the plant peculiar smell removal components, which comprises the following steps:

1) the antibacterial agent and the cooling agent are added into the alcohol humectant, stirred uniformly to form a mixture, and then the mixture is added into part of the nonionic surfactant (such as: 0.8-2.5 percent of alkyl glycoside) and uniformly stirring to be used as a first pre-dissolved substance;

2) mixing the odor absorbent with 5% water to obtain a second pre-dissolved substance;

3) adding water with the weight ratio of 70-90% into a stirring cylinder at room temperature, starting stirring, adding a chelating agent, and fully and uniformly dissolving;

4) slowly adding other surfactants (such as sodium laureth sulfate, sodium a-sulfo fatty acid methyl ester and sodium cocoyl glycinate) into the step 3), and uniformly stirring until the surfactants are completely dissolved;

5) slowly adding the first pre-dissolved substance into the step 4), and uniformly stirring until the first pre-dissolved substance is completely dissolved;

6) and 5) slowly adding the second pre-dissolved substance into the step 5), and uniformly stirring until the second pre-dissolved substance is completely dissolved.

7) Slowly adding the plant odor-removing components into the step 6), and uniformly stirring until the plant odor-removing components are completely dissolved; slowly adding the film forming agent, and uniformly stirring until the film forming agent is completely dissolved; slowly adding the preservative, and uniformly stirring until the preservative is completely dissolved; slowly adding essence, and stirring to dissolve completely; adding a proper amount of pH regulator to regulate the pH value to 5.0-7.0; standing for 2 hours, filtering and packaging.

Compared with the prior art, the invention has the following advantages and beneficial effects:

1) effectively removing the peculiar smell of the hands: the peculiar smell of hands is effectively removed by utilizing the natural plant peculiar smell removing component, and the synergistic effect of the antibacterial agent and the cool feeling agent is added, so that the peculiar smell removing effect is effectively enhanced; eliminating hand odor by using the adsorption effect of the absorbent; the film forming effect of the film forming agent is utilized to prolong the residence time of the peculiar smell removing components of the plants on hands and improve the bioavailability of the active substances; the peculiar smell of the hands is effectively covered by utilizing the covering effect of the essence, and the hand washing experience is more pleasant;

2) and (3) mild hand protection: because the plant components, the amino acids, the alkyl glycoside surfactants and the alcohol moisturizers are added, the skin of the hands is not tight after washing the hands, and the moisturizing and moistening effects are achieved;

3) foam type easy washing: the hand sanitizer generates foam through pump head packaging, does not need to be scrubbed and foamed, and the foam is easy to wash;

4) has the antibacterial effect: the antibacterial rate to staphylococcus aureus and escherichia coli reaches 99.9%.

Detailed Description

The present invention will be described in further detail below with reference to specific preferred embodiments and effect test examples, but the embodiments of the present invention are not limited thereto.

The invention discloses a preparation method of a kitchen foam hand sanitizer composition containing plant peculiar smell removal components. The kitchen foam hand sanitizer composition comprises the following components in percentage by weight:

0.05% to 1% of a chelating agent (preferably in the range of 0.1% to 0.5%); 9.0% -20.0% of surfactant (preferably in the range of 9% -15%); 0.1 to 5.0 percent of plant peculiar smell removing components (the preferred range is 1 to 5 percent); 0.01-1% of an odor absorbent (preferably in the range of 0.01% -0.5%); 0.01-2% of film-forming agent (the preferable range is 0.01-0.5%); 0.02-2.0% of cooling agent (the preferable range is 0.02-1%); 0.10% -0.5% of an antibacterial agent (preferably in the range of 0.10% -0.3%); 0.50-4.0% of alcohol humectant (the preferable range is 1-3%); 0.2-1% preservative (preferably in the range of 0.2-0.5%); 0.1-1% of essence (the preferable range is 0.1% -0.5%); a proper amount of pH regulator; the balance being water.

On the basis of the traditional liquid soap (deoiling) research, the invention increases the peculiar smell removing effect and the antibacterial effect, improves the moisturizing and moistening performance and has the effect of foaming and easy flushing.

The invention relates to a kitchen foam hand sanitizer composition containing plant peculiar smell removal components, which is shown in the following table 1 and the contents of examples 1-4.

Examples 1 to 4

A kitchen foam hand sanitizer composition containing plant odor-removing components comprises the following formula components as shown in the following table 1:

table 1 kitchen foam hand cleanser compositions containing plant odor removing ingredients of examples 1-4 (% by weight)

Components	Categories	Example 1	Example 2	Example 3	Example 4
						Water (W)	Water (W)	Balance of	Balance of	Balance of	Balance of
Glutamic acid diacetic acid tetrasodium salt	Chelating agents	0.1％	0.2％	1.0％	0.1％
						Sodium laureth sulfate	Surface active agent	7％	9％	6％	11％
a-sulfo fatty acid methyl ester sodium salt	Surface active agent	5％	3％	7％	5％
						8-10 carbon chain alkyl glycoside	Surface active agent	2.5％	3.5％	4.5％	2.5％
Cocoyl glycine sodium salt	Surface active agent	1％	2％	3％	1％
						Rosemary extract	Plant odor removing agent	3％	4％	3％	5％
Menthol crystal	Cool feeling agent	0.2％	0.1％	0.5％	0.2％
						PVM/MA copolymer	Film forming agent	0.03％	0.05％	0.04％	0.05％
Beta-cyclodextrin	Peculiar smell absorbent	0.05％	0.2％	0.05％	0.1％
						Trichloro hydroxy diphenyl ether	Antibacterial agent	0.3％	0.2％	0.25％	0.3％
Propylene glycol	Alcohol humectant	2％	1％	3％	2％
						DMDM hydantoin	Preservative	0.2％	0.2％	2％	0.2％
Citric acid or sodium hydroxide	pH value regulator	Proper amount of	Proper amount of	Proper amount of	Proper amount of
						Essence	Essence	0.2％	0.3％	0.2％	0.3％

The preparation method of the kitchen foam hand sanitizer composition containing the plant odor removing components in the embodiments 1 to 4 comprises the following steps:

1) adding trichloro-hydroxy diphenyl ether and menthol into propylene glycol, uniformly stirring to obtain a mixture, adding the mixture into part of 0.8% alkyl glycoside, and uniformly stirring to obtain a first pre-dissolved substance;

2) mixing beta-cyclodextrin and 5% of water to obtain a second pre-dissolved substance;

3) at room temperature, adding water with the weight ratio of 70-90% into a stirring cylinder, starting stirring, adding tetrasodium glutamate diacetate, and fully and uniformly dissolving;

4) slowly adding sodium lauryl polyether sulfate, a-sulfo fatty acid methyl ester sodium salt, the rest part of alkyl glycoside and sodium cocoyl glycinate into the step 3), and uniformly stirring until the sodium lauryl polyether sulfate, the a-sulfo fatty acid methyl ester sodium salt, the rest part of alkyl glycoside and the sodium cocoyl glycinate are completely dissolved;

7) Slowly adding the rosemary extract into the step 6), and uniformly stirring until the rosemary extract is completely dissolved; slowly adding PVM/MA copolymer, and uniformly stirring until the PVM/MA copolymer is completely dissolved; then, slowly adding DMDM hydantoin, and uniformly stirring until the DMDM hydantoin is completely dissolved; slowly adding essence, and stirring to dissolve completely; adding a proper amount of pH regulator to regulate the pH value to 5.0-7.0; standing for 2 hours, filtering and packaging.

Comparative examples 1 to 6

The kitchen foam hand sanitizer compositions of comparative examples 1-6 have the following formulation components as shown in tables 2 and 3:

components	Categories	Comparative example 1	Comparative example 2	Comparative example 3
					Water (W)	Water (W)	Balance of	Balance of	Balance of
Glutamic acid diacetic acid tetrasodium salt	Chelating agents	0.1％	0.1％	0.1％
					Sodium laureth sulfate	Surface active agent	7％	7％	7％
a-sulfo fatty acid methyl ester sodium salt	Surface active agent	5％	5％	5％
					0810 carbon chain alkyl glycoside	Surface activitySex agent	2.5％	2.5％	2.5％
Cocoyl glycine sodium salt	Surface active agent	1％	1％	1％
					Rosemary extract	Plant odor removing agent	/	5％	/
Menthol crystal	Cool feeling agent	/	/	0.2％
					PVM/MA copolymer	Film forming agent	/	/	0.1％
Beta-cyclodextrin	Peculiar smell absorbent	/	/	0.1％
					Trichloro hydroxy diphenyl ether	Antibacterial agent	0.3％	0.3％	0.3％
Propylene glycol	Alcohol humectant	2％	2％	2％
					DMDM hydantoin	Preservative	0.2％	0.2％	0.2％
Citric acid or sodium hydroxide	pH value regulator	Proper amount of	Proper amount of	Proper amount of
					Essence	Essence	0.3％	1.0％	1.0％

Table 3 foam hand cleanser compositions for kitchen use containing plant odor removing components (wt%)

A method of preparing the foamed kitchen soap compositions of comparative examples 1-6 comprising the steps of:

A kitchen foam hand sanitizer composition containing plant odor-removing components is provided, and the contents of an effect test example are as follows.

Effect test example 1 (fishy smell removal test)

The odor removing kitchen foam hand sanitizer prepared in examples 1-4 and comparative examples 1-3 has the following fishy odor removing effect:

manufacturing a peculiar smell source: soaking a piece of sea fish in water, just submerging the sea fish on the water surface, and taking out the sea fish after soaking for about 4 hours.

Coating: 2 g of the above solution was applied evenly to both hands.

Removing peculiar smell: 1 pump of foam liquid soap is taken by a foam liquid soap pump head, the hands are rubbed for 1 minute, and then the hands are washed clean by 1L of water.

Evaluation: and (3) evaluating by adopting a manner of scoring by an evaluator, and respectively evaluating the effects of immediately washing and removing the fishy smell of the hands in 5 minutes, wherein the scoring standard is 5 scores:

1 minute: the fishy smell of the hand is strong;

and 2, dividing: the fishy smell of the hand is strong;

and 3, dividing: the fishy smell of the hands is general;

and 4, dividing: the fishy smell of the hand is weaker;

and 5, dividing: no obvious fishy smell on the hands.

Effect test example 2 (Garlic taste removal test)

The odor removing foamed hand sanitizer for kitchens in examples 1 to 4 and comparative examples 1 to 3 has the following garlic odor removing test effects:

manufacturing a peculiar smell source: mashing Bulbus Allii, and collecting Bulbus Allii juice;

coating: uniformly coating 1 g of garlic on both hands;

removing peculiar smell: 1 pump of the liquid soap is taken by a foam liquid soap pump head, and the hands are rubbed for 1 minute. The hands were then rinsed clean with 1L of water.

Evaluation: the evaluation is carried out by adopting a manner of scoring by an evaluator, and the effect of removing the garlic smell of the hands by the foam hand sanitizer is respectively evaluated immediately after washing and after 5 minutes. The scoring criteria were 5 points:

1 minute-hand garlic flavor is strong;

2 min-the garlic smell is stronger on hands;

3 min-the garlic flavor of hands is normal;

4 min-garlic smell is weak in hands;

5 min-no obvious garlic smell on hand.

Table 3 the results of the odor removing effect test of examples 1 to 4 and comparative examples 1 to 3 are as follows:

the results in Table 3 show that: through testing the removing effect of fishy smell and garlic smell, the rosemary extract of the plant peculiar smell removing component has the effect of removing the peculiar smell of hands; meanwhile, a cooling agent menthol, a film-forming agent PVM/MA copolymer and a peculiar smell absorbent beta-cyclodextrin are added, so that the peculiar smell removing effect can be effectively enhanced.

Effect test example 3 (easy washing test)

The easy rinsing tests of examples 1 to 4 and comparative example 4 showed the following effects:

taking 1 pump of the hand sanitizer by using a foam hand sanitizer pump head, putting the hand sanitizer in the palm of the hand, rubbing for 1 minute, then flushing the hand by using 80ml/s of water flow under a halter, and recording the time for completely flushing the hand; the shorter the flushing time, the faster the flushing speed; the longer the rinsing time, the slower the rinsing speed.

Table 4 easy rinse test comparison of examples 1-4 and comparative example 4:

sample name	Time of rinsing
		Example 1	11 seconds
Example 2	12 seconds
		Example 3	11 seconds
Example 4	13 seconds
		Comparative example 4	16 seconds

From the results of table 4 above, it can be seen that: the addition of sodium cocoyl glycinate can increase the washing speed.

Effect test example 4 (evaluation of skin feel after washing)

The skin feel test after washing of examples 1 to 4 and comparative example 5 showed the following skin feel test effects after washing as shown in table 5 below:

and (3) putting 1 pump of the hand sanitizer into the palm of the hand by using a foam hand sanitizer pump head, rubbing and washing for 1 minute, then washing cleanly, and evaluating by adopting a manner of scoring by an evaluator to respectively evaluate the hand moistening feeling and the sticky feeling immediately after washing and after 5 minutes. The scoring standard is 5 points; evaluation of hand-moist feeling after washing was as follows:

1 minute: obvious dry and astringent feeling;

and 2, dividing: dry and astringent feeling;

and 3, dividing: no dry and astringent feeling;

and 4, dividing: has slight moistening feeling;

and 5, dividing: has obvious moistening effect.

Evaluation of stickiness on hand after washing:

1 minute: has obvious sticky feeling;

and 2, dividing: has obvious sticky feeling;

and 3, dividing: the sticky feeling strength is general;

and 4, dividing: the sticky feeling is weak;

and 5, dividing: has no sticky feeling.

TABLE 5 post-wash skin feel test of examples 1-4 and comparative example 5

The results in Table 5 show that: according to the evaluation of skin feel after washing, the skin feel after washing of the comparative example 5 is inferior to 1 to 4, the moisturizing property is general, and the sticky feel is more obvious.

Effect test example 4 (antibacterial Effect test)

The tests for having antibacterial effect of examples 1 to 4 and comparative example 6 are shown in the following table 6.

According to the 'disinfection technical specification' 2002 edition, the antibacterial effect of the wiping water mark-free household cleaning wet tissue agent is shown in the following table 6.

TABLE 6 antibacterial Effect of examples 1 to 4 and comparative example 5 is as follows

Sample name	Killing rate of colibacillus	Kill rate of staphylococcus aureus
			Example 1	＞99.99％	＞99.99％
Example 2	＞99.99％	＞99.99％
			Example 3	＞99.99％	＞99.99％
Example 4	＞99.99％	＞99.99％
			Comparative example 5	＜40％	＜40％

The results in Table 6 show that: the antibacterial performance evaluation shows that the sterilization rate of the comparative example 6 to the large intestine and the golden grape is lower than that of the examples 1 to 4.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, so that any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.

Claims

1. A kitchen foam hand sanitizer composition containing plant peculiar smell removal components is characterized by comprising the following raw material components in percentage by weight:

0.05 to 1 percent of chelating agent; 9.0 to 20.0 percent of surfactant; 0.1 to 5.0 percent of plant peculiar smell removing component and 0.01 to 1.0 percent of peculiar smell absorbent; 0.01 to 2.0 percent of film forming agent; 0.02 to 2.0 percent of cooling agent; 0.10 to 1.0 percent of antibacterial agent; 0.10 to 5.0 percent of alcohol humectant; 0.2 to 1 percent of preservative; 0.1 to 1 percent of essence; a proper amount of pH regulator; the balance being water.

2. The kitchen foam hand sanitizer composition containing the plant odor-removing component as claimed in claim 1, which comprises the following raw material components in percentage by weight:

0.1 to 0.5 percent of chelating agent; 9 to 15 percent of surfactant; 1 to 5 percent of plants have peculiar smell removed; 0.01 to 0.5 percent of peculiar smell absorbent; 0.01% -0.5% of film-forming agent; 0.02% -1% of a cooling agent; 0.10 to 0.5 percent of antibacterial agent; 0.50 to 4.0 percent of alcohol humectant; 0.2 to 0.5 percent of preservative; 0.1 to 0.5 percent of essence; a proper amount of pH regulator; the balance being water.

3. The kitchen foam hand sanitizer composition containing a plant odor-removing ingredient as claimed in claim 1, wherein: the chelating agent is any one of glutamic acid diacetic acid tetrasodium, sodium ethylene diamine tetracetate or condensed phosphoric acid of pyrophosphoric acid.

4. The kitchen foam hand sanitizer composition containing a plant odor-removing ingredient as claimed in claim 1, wherein: the surfactant is one or more of sodium laureth sulfate, a-sodium methyl sulfo-fatty acid ester, a-alkenyl sulfonate, cocamidopropyl betaine, cocamidomethyl MEA (methyl MEA), coconut fatty acid diethanolamide, alkyl glycoside, sodium cocoyl glycinate, sodium lauroyl sarcosinate, sodium cocoyl sarcosinate, sodium lauroyl glutamate and sodium cocoyl glutamate.

5. The kitchen foam hand sanitizer composition containing a plant odor-removing ingredient as claimed in claim 1, wherein: the plant odor-removing component is one or more of rosemary extract, mint extract, herba Taraxaci extract, flos Chrysanthemi Indici extract, fructus Citri Limoniae extract, and Cedar bark extract.

6. The kitchen foam hand sanitizer composition containing a plant odor-removing ingredient as claimed in claim 1, wherein: the peculiar smell absorbent is one or more of beta-cyclodextrin and water-soluble corn starch.

7. The kitchen foam hand sanitizer composition containing a plant odor-removing ingredient as claimed in claim 1, wherein:

the film forming agent is one or more of PVM/MA copolymer and hydroxypropyl methyl cellulose;

the cooling agent is one or more of menthol, menthol and menthol lactate;

8. The kitchen hand sanitizer composition containing a plant odor-removing component as claimed in claim 1, wherein: the alcohol humectant is one or more of glycerol and propylene glycol;

the preservative is one or more of DMDM hydantoin, cason and sodium benzoate;

9. The kitchen hand sanitizer composition containing a plant odor-removing component as claimed in claim 1, wherein: the composite material comprises the following raw materials in percentage by weight:

0.1-1.0% of tetrasodium glutamate diacetate, 6-11% of sodium laureth sulfate, 3-7% of a-sulfo fatty acid methyl ester sodium salt, 2.5-4.5% of 8-10 carbon chain alkyl glycoside, 1-3% of sodium cocoyl glycinate, 3-5% of rosemary extract, 0.1-0.5% of menthol, 0.03-0.05% of PVM/MA copolymer, 0.05-0.2% of beta-cyclodextrin, 0.2-0.3% of trichlorohydroxydiphenyl ether, 1-3% of propylene glycol, 0.2-2% of DMDM hydantoin, a proper amount of citric acid or sodium hydroxide, 0.2-0.3% of essence and the balance of water.

10. A process for preparing a kitchen foam hand sanitizer composition containing a plant odor-reducing ingredient as claimed in any one of claims 1 to 9 comprising the steps of:

1) firstly, adding an antibacterial agent and a cooling agent into an alcohol humectant, uniformly stirring to form a mixture, adding the mixture into 0.8-2.5% of alkyl glycoside in part of a nonionic surfactant, and uniformly stirring to obtain a first pre-dissolved substance;

4) slowly adding other surfactants into the step 3), and uniformly stirring until the surfactants are completely dissolved;