CN109497513A - The preparation method of environmental protection ferment - Google Patents
The preparation method of environmental protection ferment Download PDFInfo
- Publication number
- CN109497513A CN109497513A CN201811229564.7A CN201811229564A CN109497513A CN 109497513 A CN109497513 A CN 109497513A CN 201811229564 A CN201811229564 A CN 201811229564A CN 109497513 A CN109497513 A CN 109497513A
- Authority
- CN
- China
- Prior art keywords
- environmental protection
- fermentation
- protection ferment
- preparation
- brown sugar
- 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.)
- Pending
Links
- 230000007613 environmental effect Effects 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 65
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 50
- 238000003756 stirring Methods 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 10
- 238000013022 venting Methods 0.000 claims description 10
- 235000020971 citrus fruits Nutrition 0.000 claims description 8
- 241000207199 Citrus Species 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000002699 waste material Substances 0.000 abstract description 3
- 239000007789 gas Substances 0.000 description 12
- 239000002994 raw material Substances 0.000 description 7
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 241001269238 Data Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000013139 quantization Methods 0.000 description 1
- 238000010187 selection method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
This application discloses a kind of preparation methods of environmental protection ferment.The following steps are included: fruit rubbish, brown sugar, water are mixed, stir evenly；It ferments under light protected environment, fermentation temperature is 15 DEG C~20 DEG C, and earlier fermentation needs to stir and be vented, and the fermentation later period needs to stir, and obtains the environmental protection ferment after fermentation.The technical solution of the application turns waste into wealth fruit rubbish, is suitble to industrialized production, solves the technical problem of popularization in the future commercially, volume production and application inconvenience.
Description
Technical field
This application involves environmental protection ferment fields, in particular to a kind of preparation method and application of environmental protection ferment.
Background technique
With the improvement of the quality of life, existing fruits and vegetables rubbish is more and more, in order to reduce pollution and the wave of fruits and vegetables rubbish
Take, fruits and vegetables rubbish is become into environmental protection ferment and is increasingly becoming a kind of trend.So-called environmental protection ferment belongs to one kind of fermentation process, mesh
Before, the preparation method of environmental protection ferment is after mixing sugar, water and fruits and vegetables rubbish, to generate through anaerobic fermentation after a period of time,
Wherein, environmental protection ferment is brown liquid and has acid penetrating odor.
During implementing the embodiment of the present application, inventor has found that the prior art at least has following technical problem:
Selection and preparation method due to the raw material of existing environmental protection ferment is excessively general, does not reach certain standard
The process of change influences the fermentation time of environmental protection ferment, causes environmental protection ferment that cannot industrially be produced in batches.Therefore right
Popularization commercially in the future, volume production and application bring great inconvenience.
Summary of the invention
The main purpose of the application is to provide a kind of preparation method and application of environmental protection ferment using fruit rubbish, with
The preparation method for solving existing environmental protection ferment cannot be using the technical issues of industrially quantization produces.
To achieve the goals above, according to the one aspect of the application, a kind of environmental protection ferment is provided using fruit rubbish
Preparation method.The following steps are included: fruit rubbish, brown sugar, water are mixed, stir evenly；It is sent out under light protected environment
Ferment, fermentation temperature are 15 DEG C~20 DEG C, and earlier fermentation needs to stir and be vented, and the fermentation later period needs to stir, after fermentation
To the environmental protection ferment.
Further, the fruit rubbish includes: citrus and/or pomaceous fruit.
Further, the earlier fermentation includes: that round half is divulged information, and is periodically stirred fruit rubbish, brown sugar and water
It mixes, mixing cycle is 2-3 days, the gas generated in venting last time whipping process before each stir.
Further, the fermentation later period includes: that round is closed, periodically obtains compounding substances to earlier fermentation
Stirring, mixing cycle are 6-7 days.
Further, the earlier fermentation when a length of 1.0-1.3 months, the when a length of 1.6-2.0 in the fermentation later period
A month.
Further, the fruit rubbish, brown sugar, water is by ratio of weight and the number of copies are as follows: 3-5 parts of fruit rubbish, 1-2 parts of brown sugar,
10-15 parts of water.
Further, the total volume of the fruit rubbish, brown sugar and water is less than or equal to the 3/4 of the volume of round.
Further, the fruit rubbish needs to carry out break process before fermentation.
Further, the stirring early period is identical with the mixing direction in the stirring later period.
Further, the brown sugar needs corresponding professional standard QB/T4567-2013 to be achieved.
In the embodiment of the present application, by optimization and the preparation flow of standardized configuration environmental protection ferment, to increase
The industrialized mass production of environmental protection ferment increases the volume production and scale application of environmental protection ferment.Pass through the technical side of the application
The environmental protection ferment of case preparation is equally applicable to the application of family in daily life.
Specific embodiment
It, below will be in the embodiment of the present application in order to make those skilled in the art more fully understand application scheme
Technical solution is clearly and completely described, it is clear that and described embodiment is only the embodiment of the application a part, and
The embodiment being not all of.Based on the embodiment in the application, those of ordinary skill in the art are not making creative work
Under the premise of every other embodiment obtained, shall fall within the protection scope of the present application.
It should be noted that in the absence of conflict, the features in the embodiments and the embodiments of the present application can phase
Mutually combination.The application is described in detail to embodiment below.
Embodiment 1
Step S1 takes brown sugar 50kg, fruit rubbish 150kg, water 500kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 16 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 2 days, and the gas generated in venting last time whipping process before each stir ferments 1.0 months；
Step S3, it is after one month that round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise
It mixes, mixing cycle is 6 days, after fermentation 1.8 months, obtains environmental protection ferment.
Embodiment 2
Step S1 takes brown sugar 60kg, fruit rubbish 182kg, water 615kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 20 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 3 days, and the gas generated in venting last time whipping process before each stir ferments 1.1 months；
Step S3, round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise, are stirred
Period is 7 days, after fermentation 1.9 months, obtains environmental protection ferment.
Embodiment 3
Step S1 takes brown sugar 55kg, fruit rubbish 170kg, water 560kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 18 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 2 days, and the gas generated in venting last time whipping process before each stir ferments 1.3 months；
Step S3, round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise, are stirred
Period is 7 days, after fermentation 1.6 months, obtains environmental protection ferment.
Embodiment 4
Step S1 takes brown sugar 54kg, fruit rubbish 168kg, water 550kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 17 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 3 days, and the gas generated in venting last time whipping process before each stir ferments 1.0 months；
Step S3, it is after one month that round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise
It mixes, mixing cycle is 6 days, after fermentation 2.0 months, obtains environmental protection ferment.
Embodiment 5
Step S1 takes brown sugar 52kg, fruit rubbish 159kg, water 535kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 15 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 3 days, and the gas generated in venting last time whipping process before each stir ferments 1.2 months；
Step S3, round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise, are stirred
Period is 6 days, after fermentation 1.7 months, obtains environmental protection ferment.
Embodiment 6
Step S1 takes brown sugar 51kg, fruit rubbish 154kg, water 520kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 17 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 2 days, and the gas generated in venting last time whipping process before each stir ferments 1.0 months；
Step S3, it is after one month that round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise
It mixes, mixing cycle is 7 days, after fermentation 1.9 months, obtains environmental protection ferment.
Embodiment 7
Step S1 takes brown sugar 56kg, fruit rubbish 172kg, water 565kg to be put into round and mix in proportion, stirring
Uniformly, it ferments under light protected environment, fermentation temperature is 19 DEG C；
Round half is divulged information, is periodically stirred clockwise to fruit rubbish, brown sugar and water by step S2, stirring week
Phase is 2 days, and the gas generated in venting last time whipping process before each stir ferments 1.0 months；
Step S3, it is after one month that round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise
It mixes, mixing cycle is 6 days, after fermentation 1.7 months, obtains environmental protection ferment.
The experiment done to vegetable waste, citrus, pomaceous fruit and stone fruit rubbish is set forth below, to illustrate to select
Select the feasibility of fruit rubbish.
1, experimental procedure
Wherein, as steps described below respectively by raw material be greengrocery rubbish, citrus, pomaceous fruit and stone fruit rubbish
Rubbish is tested.
Step S1 takes brown sugar 50kg, raw material 150kg (choosing a kind of raw material in table respectively), water 500kg to be put into proportion
It mixes, stirs evenly in round, ferment under light protected environment, fermentation temperature is 16 DEG C；
Round half is divulged information, is periodically stirred clockwise to raw material, brown sugar and water by step S2, and mixing cycle is
2 days, the gas generated in venting last time whipping process before each stir fermented 1 month；
Step S3, it is after one month that round is closed, compounding substances periodically are obtained to earlier fermentation and are stirred clockwise
It mixes, mixing cycle is 6 days, ferments after several moons, obtains environmental protection ferment.
2, experimental result
Two groups of experimental datas are as follows:
Table 1
| Raw material | Fermentation period (moon) | The yield (%) of environmental protection ferment |
| Citrus | 3.0 | 80 |
| Pomaceous fruit | 2.6 | 84 |
| Kernel approaches | 4.1 | 61 |
| Greengrocery | 5.3 | 57 |
Table 2
| Raw material | Fermentation period (moon) | The yield (%) of environmental protection ferment |
| Citrus | 2.8 | 78 |
| Pomaceous fruit | 2.5 | 83 |
| Kernel approaches | 4.8 | 56 |
| Greengrocery | 5.0 | 51 |
3, experiment conclusion
It selects citrus or pip fruit rubbish compared to stone fruit rubbish or greengrocery rubbish is selected, can make to make
The period of standby environmental protection ferment shortens, and the yield of environmental protection ferment improves.
Wherein, citrus fruit rubbish includes: for example: shaddock rubbish, orange rubbish etc.；Pip fruit rubbish is main
It include: apple rubbish (best),；Stone fruit rubbish includes: longan, Kiwi berry, lichee etc..
In addition, in the selection of the type to fruit rubbish, in addition to environmental protection ferment to be considered manufacturing cycle and yield with
Outside, the smell for the environmental protection ferment of consideration fruit rubbish prepared, the influence factors such as color, viscosity are also needed in the application.
It should be noted that during preparing environmental protection ferment with the technical solution of the application, it should be noted that several once
Point:
1, it needs to select the brown sugar for reaching corresponding professional standard QB/T 4567-2013, the output of environmental protection ferment can be improved
Rate, wherein brown sugar is needed in dry shady and cool place storage.
2, before by fruit rubbish fermentation, fruit rubbish is crushed, fermentation duration can be shortened.
3, fermentation should carry out under light protected environment, improve the output capacity of environmental protection ferment.
4, it should be stirred using the same direction in fermentation process, improve fermentation output capacity.
5, because earlier fermentation can generate many gases, so earlier fermentation is divulged information using half, according to Fully ventilation, fermentation
Substance is completely exposed for a long time can generate fly worm in air, extend fermentation period.
6, the volume of fermented material should be less than or equal to the 3/4 of round, be because fermentation process mid-early stage can generate
Bulk gas, due to the presence of gas, so that fermented material can be overflowed from round.
7, fermentation temperature should be 15 DEG C -20 DEG C, and the too high fermented material of temperature can go bad, and temperature is too low to be unfavorable for fermenting.Temperature
Spending too high or too low can all extend fermentation period.
It can be seen from the above description that the technical solution of the application has such as during preparing environmental protection ferment
Lower advantage:
1, the fermentation process of environmental protection ferment can be accelerated by the technical program, shorten fermentation period.
2, the technical program turns waste into wealth fruit rubbish, and more applicable industrial batch prepares environmental protection ferment, by optimization
And it is convenient for very much business promotion, volume production and scale application after standard configurations process.
3, the environmental protection ferment of the technical solution preparation of the application is pollution-free, pure to be more suitable for applying.
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any
Modification, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. a kind of preparation method of environmental protection ferment, which comprises the following steps:
Fruit rubbish, brown sugar, water are mixed, stirred evenly；It ferments under light protected environment, fermentation temperature is 15 DEG C~20
DEG C, earlier fermentation needs to stir and be vented, and the fermentation later period needs to stir, and obtains the environmental protection ferment after fermentation.
2. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the fruit rubbish includes: citrus
Class and/or pomaceous fruit.
3. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the earlier fermentation includes: that will send out
Ferment container half is divulged information, and is periodically stirred to fruit rubbish, brown sugar and water, and mixing cycle is 2-3 days, the venting last time before each stir
The gas generated in whipping process.
4. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the fermentation later period includes: that will send out
Ferment container closure periodically obtains compounding substances stirring to earlier fermentation, and mixing cycle is 6-7 days.
5. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the earlier fermentation when it is a length of
1.0-1.3 months, the fermentation later period when it is 1.6-2.0 month a length of.
6. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the fruit rubbish, brown sugar, water are pressed
Weight fraction ratio are as follows: 3-5 parts of fruit rubbish, 1-2 parts of brown sugar, 10-15 parts of water.
7. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the fruit rubbish, brown sugar and water
Total volume be less than or equal to round volume 3/4.
8. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the fruit rubbish is before fermentation
It need to carry out break process.
9. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the stirring, direction are consistent.
10. the preparation method of environmental protection ferment according to claim 1, which is characterized in that the brown sugar needs phase to be achieved
Answer professional standard QB/T4567-2013.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811229564.7A CN109497513A (en) | 2018-10-22 | 2018-10-22 | The preparation method of environmental protection ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811229564.7A CN109497513A (en) | 2018-10-22 | 2018-10-22 | The preparation method of environmental protection ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497513A true CN109497513A (en) | 2019-03-22 |
Family
ID=65746963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811229564.7A Pending CN109497513A (en) | 2018-10-22 | 2018-10-22 | The preparation method of environmental protection ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109497513A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110372424A (en) * | 2019-07-08 | 2019-10-25 | 安徽省大地园林股份有限公司 | A method of environmental protection ferment is prepared using orchard shedding, inferior fruit |
| CN110606515A (en) * | 2019-08-27 | 2019-12-24 | 河海大学 | NH for removing sewage4+-N environment-friendly enzyme preparation and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766691A (en) * | 2012-10-17 | 2014-05-07 | 刘铭 | Environmentally-friendly ferment and preparation method thereof |
| CN106367232A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Environment-friendly enzyme using lemon peel and preparation method thereof |
| CN106367404A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Environment-friendly enzyme prepared by adopting brown sugar and preparation method of environment-friendly enzyme |
| CN106367441A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Low-cost environment-friendly enzyme and preparation method thereof |
| CN107603778A (en) * | 2017-09-11 | 2018-01-19 | 郑星星 | A kind of environmental protection ferment perfumed soap and preparation method thereof |
-
2018
- 2018-10-22 CN CN201811229564.7A patent/CN109497513A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766691A (en) * | 2012-10-17 | 2014-05-07 | 刘铭 | Environmentally-friendly ferment and preparation method thereof |
| CN106367232A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Environment-friendly enzyme using lemon peel and preparation method thereof |
| CN106367404A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Environment-friendly enzyme prepared by adopting brown sugar and preparation method of environment-friendly enzyme |
| CN106367441A (en) * | 2016-08-30 | 2017-02-01 | 柳州职业技术学院 | Low-cost environment-friendly enzyme and preparation method thereof |
| CN107603778A (en) * | 2017-09-11 | 2018-01-19 | 郑星星 | A kind of environmental protection ferment perfumed soap and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110372424A (en) * | 2019-07-08 | 2019-10-25 | 安徽省大地园林股份有限公司 | A method of environmental protection ferment is prepared using orchard shedding, inferior fruit |
| CN110606515A (en) * | 2019-08-27 | 2019-12-24 | 河海大学 | NH for removing sewage4+-N environment-friendly enzyme preparation and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101423424B (en) | Liquid bacterial manure production technique by comprehensive utilization of marsh liquid and method thereof | |
| CN109497513A (en) | The preparation method of environmental protection ferment | |
| CN108384813B (en) | Method for improving anaerobic digestion gas production performance of straw stalks by combined pretreatment of calcium oxide and biogas slurry | |
| CN101698620A (en) | Method for preparing straw dairy manure organic fertilizer | |
| CN104250179A (en) | Grape organic fertilizer with high nutrition and low cost and preparation method thereof | |
| CN106892690A (en) | Sewage treatment plant's domestic sludge compost method of disposal | |
| CN108486163A (en) | Environmental protection ferment and preparation method thereof | |
| CN102649647B (en) | Method for rapid composting by combining sludge of different types | |
| Vikrant et al. | Generation of biogas from kitchen waste-experimental analysis | |
| CN105063096A (en) | Method for quickly producing methane through anaerobic fermentation of kitchen waste at normal temperature | |
| Biey et al. | Start-up of a multi-stage system for biogas production and solid waste treatment in low-tech countries | |
| CN105969835A (en) | Method for preparing methane by straw and excrement co-fermentation | |
| DE102014011479A1 (en) | New process for the fermentation of biogenic energy sources | |
| CN106673734A (en) | Preparation method of high-calcium organic fermented fertilizer | |
| CN113265311A (en) | Grain raw stock white spirit formula and preparation method thereof | |
| CN102424612A (en) | Rapid degradation and fertilizer making technology for degradable organic matter in household garbage | |
| CN105060997A (en) | Fermented fertilizer and preparation method therefor | |
| CN110372424A (en) | A method of environmental protection ferment is prepared using orchard shedding, inferior fruit | |
| Matheri et al. | Multi-criteria analysis of different technologies for the bioenergy recovery from OFMSW | |
| LU501411B1 (en) | Duck Manure Deodorant and Preparation Method of Bio-organic Fertilizer Thereof | |
| Orhorhoro et al. | Performance evaluation of the effect of temperature and pH on biogas yields from anaerobic co-digestion of food waste and pig dung | |
| Wiwatwongwana et al. | Biogas Production of Co-digestion from Beverage Industry Waste and Organic Fertilizer Raw Material. | |
| CN104193541A (en) | Sheep manure fermented grape compound fertilizer and preparation method thereof | |
| CN113929510B (en) | Fertilizer special for citrus crops and preparation method thereof | |
| Vítěz et al. | Use of bio-enzymatic preparations for enhancement biogas production |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190322 |