CN107125305B - Environment-friendly enzyme product with pesticide residue removing effect and preparation method thereof - Google Patents
Environment-friendly enzyme product with pesticide residue removing effect and preparation method thereof Download PDFInfo
- Publication number
- CN107125305B CN107125305B CN201710511076.4A CN201710511076A CN107125305B CN 107125305 B CN107125305 B CN 107125305B CN 201710511076 A CN201710511076 A CN 201710511076A CN 107125305 B CN107125305 B CN 107125305B
- Authority
- CN
- China
- Prior art keywords
- fermentation
- percent
- auxiliary material
- stock solution
- total weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000447 pesticide residue Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 17
- 230000000694 effects Effects 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 119
- 230000004151 fermentation Effects 0.000 claims abstract description 101
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000006041 probiotic Substances 0.000 claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 claims abstract description 19
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 241000931143 Gleditsia sinensis Species 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 42
- 239000011550 stock solution Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000010411 cooking Methods 0.000 claims description 24
- 238000010564 aerobic fermentation Methods 0.000 claims description 18
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 17
- 239000004202 carbamide Substances 0.000 claims description 17
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 230000000529 probiotic effect Effects 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 244000131522 Citrus pyriformis Species 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 12
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 11
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000009423 ventilation Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000003085 diluting agent Substances 0.000 claims description 5
- 235000021190 leftovers Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 240000000038 Ziziphus mauritiana Species 0.000 claims 3
- 239000011248 coating agent Substances 0.000 claims 2
- 238000000576 coating method Methods 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 7
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 6
- 230000000813 microbial effect Effects 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 229930000044 secondary metabolite Natural products 0.000 abstract description 2
- 244000248349 Citrus limon Species 0.000 abstract 1
- 238000004134 energy conservation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 244000126002 Ziziphus vulgaris Species 0.000 description 8
- 239000003599 detergent Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to the field of microbial fermentation, and particularly provides an environment-friendly enzyme product with a pesticide residue removing effect and a preparation method thereof. According to the invention, specific plant source materials such as gleditsia sinensis, fresh lemon peel and fruit and vegetable residues are selected for special process fermentation, organic acid, secondary metabolites and active probiotics generated in the process cooperate together, so that pesticide residues are removed from the surfaces of fruits and vegetables, the heavy metal content is reduced, and the appearance and flavor of the fruits and vegetables are improved. The enzyme product provided by the invention has the characteristics of energy conservation, environmental protection, safety, health and the like.
Description
Technical Field
The invention belongs to the field of microbial fermentation, and provides an environment-friendly enzyme product with pesticide residue removing effect and a preparation method thereof
Background
With the development of science and technology and the improvement of living standard, people have higher and higher requirements on food safety. Eating green health food has become a common call for the nation.
At present, the method for degrading fruit and vegetable pesticide residues by using ozone exists in the society, but oxygen atoms can damage nutrient substances of the fruit and vegetable, and the requirement of supplementing nutrition for people cannot be met. In real life, people usually use a soaking and water washing method, but pesticides for polluting fruits and vegetables are usually organic phosphorus and are difficult to dissolve in water. Most of the detergents used at ordinary times are chemical synthesis products, and the residual harm test of the detergents proves that the detergents have adverse effects on human health and environment. Most of detergents circulating in the market at present are chemically synthesized products, which can bring great pollution to the environment in the production and use processes and have certain stimulation and damage effects on human skin.
Disclosure of Invention
Aiming at the defects of the technology, the invention provides an environment-friendly enzyme product with the pesticide residue removing effect and a preparation method thereof. Organic acid, secondary metabolites and active probiotics generated in the fermentation process cooperate together, so that part of the pesticide residues on the fruits and vegetables are utilized by microorganisms, and the other part of the pesticide residues is dissolved in an environment-friendly ferment system, and finally, the pesticide residues are removed from the surfaces of the fruits and vegetables.
The technical scheme comprises the processes of fermentation auxiliary material preparation, anaerobic fermentation, aerobic fermentation and after-ripening fermentation, wherein the fermentation stock solution comprises the following components in percentage by mass:
chinese date: 0.1 to 0.5 percent of,
and (3) gleditschia horrida: 0.5 to 0.8 percent of,
fresh lemon peel: 1 to 3 percent of the total weight of the mixture,
fresh orange peel: 2 to 5 percent of the total weight of the mixture,
fruit and vegetable residues: 5 to 8 percent of the total weight of the mixture,
bran: 1 to 3 percent of the total weight of the mixture,
urea: 1 to 2 percent of the total weight of the mixture,
white granulated sugar: 5 to 7 percent of the total weight of the mixture,
probiotic strains: 5 to 10 percent of the total weight of the mixture,
water: the balance;
wherein the fruit and vegetable residues are fruit and vegetable leftovers which contain fresh vegetable leaves, fresh fruit peels and the like and have no rot and sundries;
the probiotic liquid strain is Runkangyuan EM stock solution purchased from Zhongri Heyun Linyi Yikang organic agriculture science and technology park, Inc.
The specific manufacturing steps are as follows:
1) crushing or chopping Chinese dates, gleditsia sinensis, fresh lemon peel, fresh orange peel and fruit residues according to the formula amount, and independently packaging the raw materials in 2 layers of gauze bags for later use;
2) the wheat bran with the formula amount is also wrapped in the gauze bags with 2 layers for standby;
3) adding water with the formula amount into a cooking pot, putting the auxiliary material gauze bag prepared in the step 1) and the gauze bag prepared in the step 2) into the cooking pot, and cooking for 40-60min in boiling water to obtain a fermentation stock solution;
4) transferring the auxiliary material bag from the cooking pot to a fermentation tank, transferring the fermentation stock solution obtained in the step 3) to the fermentation tank, and cooling;
5) adding urea and white granulated sugar according to the formula amount when the temperature of the fermentation stock solution in the fermentation tank reaches 40-45 ℃, and ventilating and stirring for 10min to completely dissolve the urea and the white granulated sugar;
6) after the gas agitation is finished, adding probiotic strains according to the formula amount, ventilating and agitating for 30min, sealing the fermentation tank, keeping the temperature at 35-40 ℃, and carrying out anaerobic fermentation for 24-48 h;
7) after the anaerobic fermentation is finished, opening the fermentation tank, ventilating and stirring for 10min, keeping the temperature at 25-30 ℃, opening the fermentation tank, and performing aerobic fermentation for 48-72 h;
8) after the aerobic fermentation is finished, transferring the auxiliary material bag and the fermentation liquor into a storage tank, placing the storage tank in a shady and cool ventilation place, and performing after-ripening fermentation at room temperature for 10-15 days;
9) after the after-ripening fermentation is finished, filtering, removing the auxiliary material bags and impurities, and finishing the preparation of the environment-friendly ferment;
the using method comprises the following steps: mixing 50-100 times of water by mass with the environment-friendly enzyme, diluting the environment-friendly enzyme with warm water at 30-40 ℃, and obtaining a better effect; soaking fruits and vegetables in the enzyme diluent for 20-30 min; and taking out the fruits and vegetables, and washing the fruits and vegetables with tap water to obtain the fruits and vegetables with pesticide residues and heavy metals removed.
The invention relates to an environment-friendly enzyme product with pesticide residue removing effect and a preparation method thereof, and the environment-friendly enzyme product has the following characteristics:
in the invention, the raw material jujube contains abundant VC, so that the good fermentation effect and the quality of the final product are ensured; the gleditsia sinensis contains saponin which is a natural degreasing detergent, but the extraction process is complex and difficult generally, and the saponin is effectively extracted by a microbial fermentation process and mutually assisted with other various active enzymes generated by fermentation, so that the decontamination effect is doubled; in the volatile oil contained in the lemon peel and the orange peel, the main components are terpenes and sesquiterpenes, the volatile oil has lemon fragrance, can improve the smell of fermentation liquor, has good lipophilicity, but is mostly insoluble in water and difficult to extract, the volatile oil is extracted by the fermentation action of microorganisms and is used for adsorbing pesticide residues which are difficult to dissolve in water, and in the microbial fermentation process, various metabolites contain various enzymes, so that the degradation and conversion of pesticide residue molecules can be effectively promoted. In addition, the fermentation process also effectively extracts tannin in the lemon peel, can solidify protoplasm in a microorganism body, has antibacterial and antiviral effects, and can be used as an antidote for alkaloid and certain heavy metal poisoning.
The environment-friendly enzyme product for removing pesticide residues provided by the invention has the following beneficial effects:
1. the production process of the plant nutrient solution does not use any chemical synthetic substance, utilizes specific plant source materials, is scientifically prepared through research and test for nearly 3 years, and has the advantages of low cost, simple use method, no pollution, no toxic or side effect, environmental protection and health;
2. in the fermentation process, various components are mutually promoted to form a complex and stable ferment ecosystem with multiple functions, so that the dissolution and metabolism of pesticide residues are accelerated, and the activities of harmful microorganisms, especially pathogenic bacteria and putrefactive bacteria, can be inhibited;
3. after the agricultural product is soaked by the environment-friendly ferment prepared by the invention, the pesticide residue on the surface of the agricultural product is obviously reduced, the heavy metal content is also obviously reduced, and the flavor and the appearance of fruits and vegetables are improved.
Detailed Description
The present invention will be described in further detail with reference to the following examples, but it should not be construed that the scope of the above subject matter is limited to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention, and the following embodiments are all completed by adopting the conventional prior art except for the specific description.
Example 1
The technical scheme comprises the processes of fermentation auxiliary material preparation, anaerobic fermentation, aerobic fermentation and after-ripening fermentation, wherein the fermentation stock solution comprises the following components in percentage by mass:
chinese date: 0.2 percent of the total weight of the mixture,
and (3) gleditschia horrida: 0.5 percent of the total weight of the mixture,
fresh lemon peel: 2 percent of the total weight of the mixture,
fresh orange peel: 5 percent of the total weight of the mixture,
and (3) other fruit and vegetable residues: 6 percent of the total weight of the mixture,
bran: 1 percent of the total weight of the mixture,
urea: 1 percent of the total weight of the mixture,
white granulated sugar: 6 percent of the total weight of the mixture,
probiotic strains: 7 percent of the total weight of the mixture,
water: the balance;
wherein the fruit and vegetable residues are fruit and vegetable leftovers which contain fresh vegetable leaves, fresh fruit peels and the like and have no rot and sundries;
the probiotic liquid strain is Runkangyuan EM stock solution purchased from Zhongri Heyun Linyi Yikang organic agriculture science and technology park, Inc.
The specific manufacturing steps are as follows:
1) crushing or chopping Chinese dates, gleditsia sinensis, fresh lemon peel, fresh orange peel and fruit residues according to the formula amount, and independently packaging the raw materials in 2 layers of gauze bags for later use;
2) the wheat bran with the formula amount is also wrapped in the gauze bags with 2 layers for standby;
3) adding water with the formula amount into a cooking pot, putting the auxiliary material gauze bag prepared in the step 1) and the gauze bag prepared in the step 2) into the cooking pot, and cooking for 45min by boiling water to obtain a fermentation stock solution;
4) transferring the auxiliary material bag from the cooking pot to a fermentation tank, transferring the fermentation stock solution obtained in the step 3) to the fermentation tank, and cooling;
5) when the temperature of the fermentation stock solution in the fermentation tank reaches 40 ℃, adding urea and white granulated sugar according to the formula amount, and ventilating and stirring for 10min to completely dissolve the urea and the white granulated sugar;
6) after the ventilation stirring is finished, adding probiotic strains according to the formula amount, ventilating and stirring for 30min, sealing the fermentation tank, keeping the temperature at 35 ℃, and carrying out anaerobic fermentation for 24 h;
7) after the anaerobic fermentation is finished, opening the fermentation tank, ventilating and stirring for 10min, keeping the temperature at 27 ℃, opening the fermentation tank, and carrying out aerobic fermentation for 60 h;
8) after the aerobic fermentation is finished, transferring the auxiliary material bag and the fermentation liquor into a storage tank, placing the storage tank in a shady and cool ventilation place, and performing after-ripening fermentation at room temperature for 10 days;
9) and after the after-ripening fermentation is finished, filtering, discarding the auxiliary material bag and impurities, and finishing the preparation of the environment-friendly ferment.
30ml of the product obtained in example 1 is mixed with warm water with the temperature of 30 ℃ and the mass of the product is 50 times that of the product, the mixture is diluted, 2kg of fruits and vegetables are soaked in the enzyme diluent for 25min, the fruits and vegetables are taken out and are washed clean by tap water, the pesticide residue is reduced by 96.3 percent, and the heavy metal content is reduced by 85.2 percent.
Example 2
The technical scheme comprises the processes of fermentation auxiliary material preparation, anaerobic fermentation, aerobic fermentation and after-ripening fermentation, wherein the fermentation stock solution comprises the following components in percentage by mass:
chinese date: 0.3 percent of the total weight of the mixture,
and (3) gleditschia horrida: 0.6 percent of the total weight of the mixture,
fresh lemon peel: 3 percent of the total weight of the mixture,
fresh orange peel: 3 percent of the total weight of the mixture,
fruit and vegetable residues: 6 percent of the total weight of the mixture,
bran: 1.5 percent of the total weight of the mixture,
urea: 1.5 percent of the total weight of the mixture,
white granulated sugar: 7 percent of the total weight of the mixture,
probiotic strains: 8 percent of the total weight of the mixture,
water: the balance;
wherein the fruit and vegetable residues are fruit and vegetable leftovers which contain fresh vegetable leaves, fresh fruit peels and the like and have no rot and sundries;
the probiotic liquid strain is Runkangyuan EM stock solution purchased from Zhongri Heyun Linyi Yikang organic agriculture science and technology park, Inc.
The specific manufacturing steps are as follows:
1) crushing or chopping Chinese dates, gleditsia sinensis, fresh lemon peel, fresh orange peel and fruit residues according to the formula amount, and independently packaging the raw materials in 2 layers of gauze bags for later use;
2) the wheat bran with the formula amount is also wrapped in the gauze bags with 2 layers for standby;
3) according to the requirement of the preparation amount, adding water with the formula amount into a cooking pot, putting the auxiliary material gauze bag prepared in the step 1) and the gauze bag prepared in the step 2) into the cooking pot, and cooking for 50min with boiling water to obtain a fermentation stock solution;
4) transferring the auxiliary material bag from the cooking pot to a fermentation tank, transferring the fermentation stock solution obtained in the step 3) to the fermentation tank, and cooling;
5) when the temperature of the fermentation stock solution in the fermentation tank reaches 36 ℃, adding urea and white granulated sugar according to the formula amount, introducing air, and stirring for 10min to completely dissolve the urea and the white granulated sugar;
6) after the ventilation stirring is finished, adding probiotic strains according to the formula amount, ventilating and stirring for 30min, sealing the fermentation tank, keeping the temperature at 36 ℃, and carrying out anaerobic fermentation for 24 h;
7) after the anaerobic fermentation is finished, opening the fermentation tank, ventilating and stirring for 10min, keeping the temperature at 25 ℃, opening the fermentation tank, and carrying out aerobic fermentation for 72 h;
8) after the aerobic fermentation is finished, transferring the auxiliary material bag and the fermentation liquor into a storage tank, placing the storage tank in a shady and cool ventilation place, and performing after-ripening fermentation at room temperature for 10 days;
9) and after the after-ripening fermentation is finished, filtering, discarding the auxiliary material bag and impurities, and finishing the preparation of the environment-friendly ferment.
Mixing 30ml of the product obtained in the embodiment 2 with warm water with the mass of 75 times and the temperature of 35 ℃, diluting, and soaking 2kg of fruits and vegetables in the ferment diluent for 20 min; and (3) taking out the fruits and vegetables, and washing the fruits and vegetables by using tap water, wherein the pesticide residue is reduced by 97.5% and the heavy metal content is reduced by 87.4% in detection.
Example 3
The technical scheme comprises the processes of fermentation auxiliary material preparation, anaerobic fermentation, aerobic fermentation and after-ripening fermentation, wherein the fermentation stock solution comprises the following components in percentage by mass:
chinese date: 0.5 percent of the total weight of the mixture,
and (3) gleditschia horrida: 0.8 percent of the total weight of the mixture,
fresh lemon peel: 2 percent of the total weight of the mixture,
fresh orange peel: 2 percent of the total weight of the mixture,
fruit and vegetable residues: 6 percent of the total weight of the mixture,
bran: 3 percent of the total weight of the mixture,
urea: 1 percent of the total weight of the mixture,
white granulated sugar: 5 percent of the total weight of the mixture,
probiotic strains: 10 percent of the total weight of the mixture,
water: the balance;
wherein the fruit and vegetable residues are fruit and vegetable leftovers which contain fresh vegetable leaves, fresh fruit peels and the like and have no rot and sundries;
the probiotic liquid strain is Runkangyuan EM stock solution purchased from Zhongri Heyun Linyi Yikang organic agriculture science and technology park, Inc.
The specific manufacturing steps are as follows:
1) crushing or chopping Chinese dates, gleditsia sinensis, fresh lemon peel, fresh orange peel and fruit residues according to the formula amount, and separately wrapping the raw materials in 2 layers of gauze bags for later use;
2) the wheat bran in the formula amount is also wrapped in a gauze bag with 2 layers for standby;
3) adding water with the formula amount into a cooking pot, putting the auxiliary material gauze bag prepared in the step 1) and the gauze bag prepared in the step 2) into the cooking pot, and cooking for 50min with boiling water to obtain a fermentation stock solution;
4) transferring the auxiliary material bag from the cooking pot to a fermentation tank, transferring the fermentation stock solution obtained in the step 3) to the fermentation tank, and cooling;
5) when the temperature of the fermentation stock solution in the fermentation tank reaches 40 ℃, adding urea and white granulated sugar according to the formula amount, introducing air, stirring and stirring for 10min to completely dissolve the urea and the white granulated sugar;
6) after the gas agitation is finished, adding probiotic strains according to the formula amount, ventilating and agitating for 30min, sealing the fermentation tank, keeping the temperature at 38 ℃, and carrying out anaerobic fermentation for 24 h;
7) after the anaerobic fermentation is finished, opening the fermentation tank, introducing air, stirring for 10min, keeping the temperature at 29 ℃, opening the fermentation tank, and performing aerobic fermentation for 48 h;
8) after the aerobic fermentation is finished, transferring the auxiliary material bag and the fermentation liquor into a storage tank, placing the storage tank in a shady and cool ventilation place, and performing after-ripening fermentation at room temperature for 15 days;
9) and after the after-ripening fermentation is finished, filtering, discarding the auxiliary material bag and impurities, and finishing the preparation of the environment-friendly ferment.
Mixing 30ml of the product obtained in example 3 with warm water of 40 ℃ with the mass of 100 times, diluting, and soaking 2kg of fruits and vegetables in the ferment diluent for 30 min; and (3) taking out the fruits and vegetables, and washing the fruits and vegetables by using tap water, wherein the pesticide residue is reduced by 98.9% and the heavy metal content is reduced by 90% in detection.
Claims (4)
1. The environment-friendly enzyme product with the pesticide residue removing effect is characterized in that the fermentation stock solution comprises the following components in percentage by mass:
chinese date: 0.1 to 0.5 percent of,
and (3) gleditschia horrida: 0.5 to 0.8 percent of,
fresh lemon peel: 1 to 3 percent of the total weight of the mixture,
fresh orange peel: 2 to 5 percent of the total weight of the mixture,
fruit and vegetable residues: 5 to 8 percent of the total weight of the mixture,
bran: 1 to 3 percent of the total weight of the mixture,
urea: 1 to 2 percent of the total weight of the mixture,
white granulated sugar: 5 to 7 percent of the total weight of the mixture,
probiotic strains: 5 to 10 percent of the total weight of the mixture,
water: the balance;
wherein the fruit and vegetable residues are fruit and vegetable leftovers without rotting or impurities;
the preparation method comprises the steps of fermentation auxiliary material preparation, anaerobic fermentation, aerobic fermentation and after-ripening fermentation, and comprises the following specific steps:
1) crushing or chopping Chinese dates, gleditsia sinensis, fresh lemon peel, fresh orange peel and fruit and vegetable residues according to the formula amount, and independently packaging the raw materials in 2 layers of gauze bags for later use;
2) coating the bran with the formula amount in 2 layers of gauze bags for later use;
3) adding water with the formula amount into a cooking pot, putting the auxiliary material gauze bag prepared in the step 1) and the gauze bag prepared in the step 2) into the cooking pot, and cooking for 40-60min in boiling water to obtain a fermentation stock solution;
4) transferring the auxiliary material bag from the cooking pot to a fermentation tank, transferring the fermentation stock solution obtained in the step 3) to the fermentation tank, and cooling;
5) adding urea and white granulated sugar according to the formula amount when the temperature of the fermentation stock solution in the fermentation tank reaches 40-45 ℃, and ventilating and stirring for 10min to completely dissolve the urea and the white granulated sugar;
6) after the gas agitation is finished, adding probiotic strains according to the formula amount, ventilating and agitating for 30min, sealing the fermentation tank, keeping the temperature at 36-38 ℃, and carrying out anaerobic fermentation for 24-48 h;
7) after the anaerobic fermentation is finished, opening the fermentation tank, ventilating and stirring for 10min, keeping the temperature at 27-30 ℃, opening the fermentation tank, and performing aerobic fermentation for 48-72 h;
8) after the aerobic fermentation is finished, transferring the auxiliary material bag and the fermentation liquor into a storage tank, placing the storage tank in a shady and cool ventilation place, and performing after-ripening fermentation at room temperature for 10-15 days;
9) after the after-ripening fermentation is finished, filtering, removing the auxiliary material bags and impurities, and finishing the preparation of the environment-friendly ferment;
the probiotic strain is Runkangyuan EM stock solution purchased from Zhongri Heyun Linyi Yikang organic agriculture science and technology park, Inc.
2. The environmental-friendly ferment product with pesticide residue removing effect according to claim 1, wherein the ferment product comprises: the using method comprises the following steps:
mixing 50-100 times of water by mass with the environment-friendly ferment, and diluting the environment-friendly ferment;
soaking fruits and vegetables in the enzyme diluent for 20-30 min;
taking out the fruits and vegetables, and washing with tap water.
3. The environmental-friendly ferment product with pesticide residue removing effect according to claim 2, wherein: when the environment-friendly ferment is diluted, warm water with the temperature of 30-40 ℃ is selected.
4. The method for producing the environmentally friendly ferment product with pesticide residue removing effect as claimed in claim 1, wherein the method comprises the following steps: the method comprises the following steps of fermentation auxiliary material preparation, anaerobic fermentation, aerobic fermentation and after-ripening fermentation, and comprises the following specific steps:
1) crushing or chopping Chinese dates, gleditsia sinensis, fresh lemon peel, fresh orange peel and fruit and vegetable residues according to the formula amount, and independently packaging the raw materials in 2 layers of gauze bags for later use;
2) coating the bran with the formula amount in 2 layers of gauze bags for later use;
3) adding water with the formula amount into a cooking pot, putting the auxiliary material gauze bag prepared in the step 1) and the gauze bag prepared in the step 2) into the cooking pot, and cooking for 40-60min in boiling water to obtain a fermentation stock solution;
4) transferring the auxiliary material bag from the cooking pot to a fermentation tank, transferring the fermentation stock solution obtained in the step 3) to the fermentation tank, and cooling;
5) adding urea and white granulated sugar according to the formula amount when the temperature of the fermentation stock solution in the fermentation tank reaches 40-45 ℃, and ventilating and stirring for 10min to completely dissolve the urea and the white granulated sugar;
6) after the gas agitation is finished, adding probiotic strains according to the formula amount, ventilating and agitating for 30min, sealing the fermentation tank, keeping the temperature at 36-38 ℃, and carrying out anaerobic fermentation for 24-48 h;
7) after the anaerobic fermentation is finished, opening the fermentation tank, ventilating and stirring for 10min, keeping the temperature at 27-30 ℃, opening the fermentation tank, and performing aerobic fermentation for 48-72 h;
8) after the aerobic fermentation is finished, transferring the auxiliary material bag and the fermentation liquor into a storage tank, placing the storage tank in a shady and cool ventilation place, and performing after-ripening fermentation at room temperature for 10-15 days;
9) after the after-ripening fermentation is finished, filtering, removing the auxiliary material bags and impurities, and finishing the preparation of the environment-friendly ferment;
the probiotic strain is Runkangyuan EM stock solution purchased from Zhongri Heyun Linyi Yikang organic agriculture science and technology park, Inc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710511076.4A CN107125305B (en) | 2017-06-28 | 2017-06-28 | Environment-friendly enzyme product with pesticide residue removing effect and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710511076.4A CN107125305B (en) | 2017-06-28 | 2017-06-28 | Environment-friendly enzyme product with pesticide residue removing effect and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107125305A CN107125305A (en) | 2017-09-05 |
| CN107125305B true CN107125305B (en) | 2020-11-13 |
Family
ID=59736970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710511076.4A Active CN107125305B (en) | 2017-06-28 | 2017-06-28 | Environment-friendly enzyme product with pesticide residue removing effect and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125305B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841447A (en) * | 2018-06-25 | 2018-11-20 | 大埔县通美实业有限公司 | A kind of shaddock essential oil and preparation method thereof |
| CN109156469A (en) * | 2018-07-07 | 2019-01-08 | 攀枝花市绿态美生物科技有限公司 | A kind of microbial inoculum and preparation method that removal microorganism agriculture is residual |
| CN109234119A (en) * | 2018-10-30 | 2019-01-18 | 仲恺农业工程学院 | Preparation method of high-quality roxburgh rose fruit wine |
| CN112914018B (en) * | 2021-02-26 | 2023-07-21 | 翟先果 | Preparation method of ferment for degrading pesticide residues of fruits and vegetables |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146379A (en) * | 2015-08-05 | 2015-12-16 | 威海紫光科技园有限公司 | Preparation method of fig enzyme |
| CN105505631A (en) * | 2015-12-27 | 2016-04-20 | 泉州市简能环保科技有限公司 | Preparation method of environment-friendly enzyme detergent |
| CN106562162B (en) * | 2016-11-15 | 2020-10-27 | 山东博华高效生态农业科技有限公司 | Malus spectabilis probiotic fermented drink and preparation method thereof |
-
2017
- 2017-06-28 CN CN201710511076.4A patent/CN107125305B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107125305A (en) | 2017-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107125305B (en) | Environment-friendly enzyme product with pesticide residue removing effect and preparation method thereof | |
| CN104478568B (en) | Use microbial fermentation technology to process Agricultural residues and manufacture fertilizer method | |
| CN102295494B (en) | Melon-bean fermentation broth, fermentation fertilizer and its preparation method | |
| CN105130540A (en) | Loose and water-retaining efficient culture medium for mushroom residue fermented pleurotus eryngii and preparation method therefor | |
| CN112374938A (en) | Biological water-soluble fertilizer adopting kitchen waste composting technology and production method thereof | |
| CN111777445A (en) | Method for preparing liquid organic fertilizer by biological fermentation of domestic organic wet garbage | |
| CN104987996A (en) | Environment-friendly tea wine preparation method | |
| CN106576967A (en) | Method and compound preparation for reducing content of residual pesticide in fruits and vegetables and application | |
| CN106396783A (en) | Method for preparing organic fertilizer from grape peel pomace | |
| CN108936478A (en) | A kind of preparation method of the interior fermentation bamboo shoots pickles of bag | |
| CN105906437A (en) | Biofertilizer containing animal excrement fermentation products and preparation method thereof | |
| CN105566728A (en) | Preservative film with antibacterial function and preparation method thereof | |
| CN109456120A (en) | A kind of chitin calcium boron zinc sprays fertilizer and preparation method thereof | |
| CN112870418B (en) | Preparation method of plant compound type efficient antibacterial deodorant based on HQ22 bean extract | |
| CN105560148A (en) | Skin care product liquid with natural anti-corrosive function and extraction process thereof | |
| KR20220132226A (en) | A process for preparation of korean traditional wine using complex-brew method and korean traditional wine prepared therefrom | |
| CN109105831A (en) | A kind of preparation method of the interior fermentation cowpea pickled vegetable of bag | |
| CN104171155A (en) | Preparation method of oolong tea drink | |
| KR101180909B1 (en) | Method for producing honeybee pollen fermented solution with improved flavor and honeybee pollen fermented solution produced by the same | |
| CN111777444A (en) | Method for producing bio-organic fertilizer by comprehensively utilizing biogas residue kitchen organic waste | |
| CN111269054A (en) | Agricultural enzyme taking agriculture and forestry processing residues as raw materials and preparation method thereof | |
| CN106083430A (en) | A kind of liquid level nutritional solution extending cucumber plant vigor and preparation method thereof | |
| CN110408505A (en) | A method of red yeast rice fruit wine is prepared using pears slag | |
| CN105062752A (en) | Fruity white spirit and preparation method thereof | |
| CN105111003A (en) | Liquid organic fertilizer and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211122 Address after: 256500 Lvyi Town, Boxing County, Binzhou City, Shandong Province Patentee after: Shandong Bohua High Efficiency Ecological Agriculture Science & Technology Co.,Ltd. Patentee after: Boxing hongma feed Technology Co.,Ltd. Address before: 256500 Lvyi Town, Boxing County, Binzhou City, Shandong Province Patentee before: Shandong Bohua High Efficiency Ecological Agriculture Science & Technology Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to an environmental protection enzyme product with the function of removing agricultural residues and a preparation method thereof Effective date of registration: 20211230 Granted publication date: 20201113 Pledgee: SHANDONG CHAMBROAD PETROCHEMICALS Co.,Ltd. Pledgor: Boxing hongma feed Technology Co.,Ltd. Registration number: Y2021980016919 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20220905 Granted publication date: 20201113 Pledgee: SHANDONG CHAMBROAD PETROCHEMICALS Co.,Ltd. Pledgor: Boxing hongma feed Technology Co.,Ltd. Registration number: Y2021980016919 |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240205 Address after: 256500 Lvyi Town, Boxing County, Binzhou City, Shandong Province Patentee after: Shandong Bohua High Efficiency Ecological Agriculture Science & Technology Co.,Ltd. Country or region after: China Address before: 256500 Lvyi Town, Boxing County, Binzhou City, Shandong Province Patentee before: Shandong Bohua High Efficiency Ecological Agriculture Science & Technology Co.,Ltd. Country or region before: China Patentee before: Boxing hongma feed Technology Co.,Ltd. |