CN111393196A - Farming enzyme for promoting growth of Chinese cabbages and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of microbial leavening agents, and particularly relates to a farming ferment for promoting growth of Chinese cabbages, which comprises the following raw materials in parts by weight: 4-8 parts of dandelion, 1-2 parts of barnyard grass, 1-2 parts of giant pumpkin, 1.2-1.5 parts of syrup, 1-2 parts of mother liquor and 10-11 parts of water. The method has the advantages of short fermentation period and capability of effectively promoting the growth of the Chinese cabbage.

Description

Farming enzyme for promoting growth of Chinese cabbages and preparation method thereof

Technical Field

The invention relates to the technical field of microbial leavening agents, in particular to a farming ferment for promoting growth of Chinese cabbages and a preparation method thereof.

Background

Chinese cabbage has a long planting history as a bulk vegetable in China, and is a main vegetable in the northeast and northwest China in autumn, winter and spring. The northeast of China is the main production area of Chinese cabbages, and the frost-free period of the northeast of China is short, so sometimes the Chinese cabbages cannot be harvested before the first frost due to untimely crop rotation, thereby affecting the quality and yield of the Chinese cabbages.

The farming ferment is one of environment-friendly ferments, is a product containing specific bioactive components and is prepared by microbial fermentation, and all raw materials are plants, so that the farming ferment can promote the growth of crops, reduce the using amount of pesticide and fertilizer, and is environment-friendly.

Disclosure of Invention

The invention provides a farming ferment for promoting growth of Chinese cabbage and a preparation process thereof, and aims to solve the problems in the background art.

The invention provides a compound enzyme for promoting growth of Chinese cabbage, which comprises the following raw materials, by weight, 4-8 parts of dandelion, 1-2 parts of barnyard grass, 1-2 parts of giant pumpkin, 1.2-1.5 parts of syrup, 1-2 parts of mother liquor and 10-11 parts of water.

Preferably, the mother liquor consists of 1-2 parts of wine brewing waste residues, 3-6 parts of cooked soybean milk and 1-2 parts of syrup. Preferably, the mass concentration of the cooked soybean milk is 20%.

Preferably, the syrup is corn starch syrup.

The invention also provides a preparation method of the farming ferment for promoting the growth of the Chinese cabbage, which comprises the following steps:

s1, weighing the raw materials of each component in proportion;

s2, mixing and sealing the weighed wine brewing waste residue, the cooked soybean milk and the syrup in a tank body for yeast activation, uncovering and stirring for 2 times every day, and fermenting at the temperature of 25-35 ℃ for 7-10 days to obtain mother liquor;

s3, cleaning the aerial parts of the weighed dandelion and the tare grass, cutting into pieces and smashing, cleaning the weighed giant pumpkin, and cutting into pieces or smashing;

s4, pouring the chopped or smashed dandelion, barnyard grass and giant pumpkin in the step 2 into a tank body, then adding the weighed syrup, the mother liquor obtained in the step 2 and 30 percent of the total weight of the weighed water, mixing and sealing, uncovering and stirring for 1 time every day, fermenting for 15-20 days at the temperature of 25-35 ℃ until the raw materials and the water are not layered, adding the rest water, continuing to ferment, uncovering and stirring for 1 time every day, thoroughly sealing after 7-10 days, not stirring any more, and fermenting for 60-65 days to obtain the dandelion composite farming ferment.

The following points are noted during the preparation process:

(1) air circulation is kept during fermentation, and the cover is covered to prevent insects, so that the introduction of mixed bacteria is avoided.

(2) Pollution-free underground water is selected in the fermentation process.

(3) The water weighed in the whole fermentation process needs to be added twice according to the proportion of 3:7, so that the reduction of acidity caused by adding too much water once is prevented, and the fermentation is not facilitated.

Compared with the prior art, the invention has the beneficial effects that:

(1) the wine brewing waste residue is used as an activated fermentation strain to be fermented with the dandelion, the barnyard grass and the giant pumpkin, and a large amount of natural yeast is contained in the wine brewing waste residue, so that the fermentation speed can be increased, and the fermentation period can be shortened;

(2) the tare grass serving as an auxiliary material is fermented together with the dandelion, and compared with single dandelion yeast, the compound enzyme can better promote the growth of crops and improve the stress resistance of the crops.

(3) Can obviously shorten the growth cycle of the Chinese cabbage and increase the yield.

Detailed Description

The invention is further illustrated by the following examples.

Example 1

(1) The implementation mode is as follows:

diluting the dandelion composite farming ferment by 1000 times with clear water. Before sowing seeds, irrigating with a proper amount of enzyme solution until the soil is wet, and after sowing the seeds, irrigating with a proper amount of enzyme solution in time. After that, the enzyme solution was sprayed every 2 days, and watering was timed to maintain the relative humidity of the soil at around 85%.

(2) As a result:

the dandelion composite farming ferment can promote the germination of Chinese cabbage seeds and the growth of seedlings, can obviously improve the germination rate and the seed activity of the seeds, and promotes the growth of the seedlings and the synthesis of chlorophyll.

Example 2

(1) The implementation mode is as follows:

after the Chinese cabbages grow into a rapid growth period (about 1 month of planting), irrigating an enzyme solution diluted by clear water to the roots of the Chinese cabbages every 15 days, irrigating 300ml of the enzyme solution 1000 times per Chinese cabbage for the first time, irrigating 400ml of the enzyme solution 800 times per Chinese cabbage for the second time, irrigating 500ml of the enzyme solution 600 times per Chinese cabbage for the third time, and irrigating 600ml of the enzyme solution 500 times per Chinese cabbage for the fourth time.

(2) As a result:

the dandelion composite farming ferment can increase the yield of the Chinese cabbage, the effect is obvious after the Chinese cabbage is planted for 2 months, and the overall yield is increased by about 20%.

Note that: the dandelion composite farming ferment can be used after being mixed with water when being applied on site, and the standby liquid ferment can not be placed under outdoor sunlight for a long time.

Example 3:

(1) the implementation mode is as follows:

after the Chinese cabbages grow into a rapid growth period (about 1 month of planting), spraying enzyme solution diluted with clear water to leaves of the Chinese cabbages every 15 days, wherein 300ml of the enzyme solution is applied 1000 times to each Chinese cabbage for the first time, 400ml of the enzyme solution is applied 800 times to each Chinese cabbage for the second time, 500ml of the enzyme solution is applied 600 times to each Chinese cabbage for the third time, and 600ml of the enzyme solution is applied 500 times to each Chinese cabbage for the fourth time.

(2) As a result:

the dandelion composite farming ferment can shorten the growth period of the Chinese cabbage, and the Chinese cabbage sprayed with the ferment is obviously easier to embrace.

Note that: the dandelion composite farming ferment can be used after being mixed with water when being applied on site, and the standby liquid ferment can not be placed under outdoor sunlight for a long time.

Claims (5)

1. The farming ferment for promoting the growth of the Chinese cabbage is characterized by comprising the following raw materials in parts by weight: 4-8 parts of dandelion, 1-2 parts of barnyard grass, 1-2 parts of giant pumpkin, 1.2-1.5 parts of syrup, 1-2 parts of mother liquor and 10-11 parts of water.

2. The green manure ferment for promoting the growth of the Chinese cabbage according to claim 1, wherein the mother liquor is composed of 1-2 parts of wine brewing waste residue, 3-6 parts of cooked soybean milk and 1-2 parts of syrup.

3. The agricultural cultivation ferment for promoting the growth of the celery cabbage according to claim 2, wherein the mass concentration of the cooked soybean milk is 20%.

4. The agricultural ferment for promoting the growth of the Chinese cabbage according to claim 2, wherein the syrup is corn starch syrup.

5. The preparation method of the farming ferment for promoting the growth of Chinese cabbage according to any one of claims 1 to 4, comprising the following steps:

s1, weighing the raw materials of each component in proportion;

s2, mixing and sealing the weighed wine brewing waste residue, the cooked soybean milk and the syrup in a tank body for yeast activation, uncovering and stirring for 2 times every day, and fermenting at the temperature of 25-35 ℃ for 7-10 days to obtain mother liquor;

s3, cleaning the aerial parts of the weighed dandelion and the tare grass, cutting into pieces and smashing, cleaning the weighed giant pumpkin, and cutting into pieces or smashing;

s4, pouring the chopped or smashed dandelion, barnyard grass and giant pumpkin in the step 2 into a tank body, then adding the weighed syrup, the mother liquor obtained in the step 2 and 30 percent of the total weight of the weighed water, mixing and sealing, uncovering and stirring for 1 time every day, fermenting for 15-20 days at the temperature of 25-35 ℃ until the raw materials and the water are not layered, adding the rest water, continuing to ferment, uncovering and stirring for 1 time every day, thoroughly sealing after 7-10 days, not stirring any more, and fermenting for 60-65 days to obtain the dandelion composite farming ferment.