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A kind of kitchen waste fermentation agent and preparation method thereof

A technology for kitchen waste and starter, which is applied in the field of kitchen waste starter and its preparation, can solve the problems of perishability, threats to the environment and residents' health, etc., so as to reduce odor, achieve harmlessness, and speed up fermentation. effect of speed

Active Publication Date: 2021-04-13
厦门市民安创享实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Kitchen waste contains extremely high moisture and organic matter, which is easy to rot and produces foul smell. Long-term storage will pose a threat to the environment and the health of residents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] This embodiment provides a starter for kitchen waste. The starter for kitchen waste is prepared from the following raw materials in parts by weight: 4 parts of tomato, 4 parts of ginger, 6 parts of chrysanthemum, 6 parts of lemon, and orange 6 parts of skin, 55 parts of soybean water and 0.5 part of the first probiotic preparation; the soybean water is prepared from soybeans, water and the second probiotic preparation; the first probiotic preparation contains Lactobacillus plantarum , Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, Paenibacillus nitrogen-fixing, Paenibacillus polymyxa, the Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus bulgaricus, lactic acid chain The added amounts of the cocci, Paenibacillus nitrogen-fixing bacteria and Paenibacillus polymyxa are respectively 30%, 15%, 15%, 10%, 10%, 10% and 10% of the weight of the first probiotic preparation. The second probiotic pre...

Embodiment 2

[0057] This embodiment provides a starter for kitchen waste. The starter for kitchen waste is prepared from the following raw materials in parts by weight: 6 parts of tomato, 6 parts of ginger, 4 parts of chrysanthemum, 4 parts of lemon, and orange 4 parts of skins, 45 parts of soybean water and 1.5 parts of the first probiotic preparation; the soybean water is prepared from soybeans, water and the second probiotic preparation, and the quality of the soybean, water and the second probiotic The ratio is 8:95:0.4; the first probiotic preparation contains Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, Paenibacillus nitrogen-fixing, Paenibacillus polymyxa, The added amount of said Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, Paenibacillus azotrophus, Paenibacillus polymyxa is respectively 30% of the weight of the first probiotic preparati...

Embodiment 3

[0065] This embodiment provides a starter for kitchen waste. The starter for kitchen waste is prepared from the following raw materials in parts by weight: 5 parts of tomato, 5 parts of ginger, 5 parts of chrysanthemum, 5 parts of lemon, and orange 5 parts of skins, 50 parts of soybean water and 1 part of the first probiotic preparation; the soybean water is prepared from soybeans, water and the second probiotic preparation, and the quality of the soybeans, water and the second probiotic The ratio is 10:90:0.6; the first probiotic preparation contains Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, Paenibacillus nitrogen-fixing, Paenibacillus polymyxa, The added amount of said Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, Paenibacillus azotrophus, Paenibacillus polymyxa is respectively 30% of the weight of the first probiotic preparatio...

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PUM

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Abstract

The invention relates to a starter for kitchen waste. The starter for kitchen waste consists of 4-6 parts of tomato, 4-6 parts of ginger, 4-6 parts of chrysanthemum, 4-6 parts of lemon, and 4-6 parts of orange peel. Made from 45-55 parts of soybean water and 0.5-1.5 parts of a probiotic preparation. Beneficial effects of the present invention: the kitchen waste starter of the present invention contains rich and highly active probiotics, which can effectively and quickly decompose kitchen waste, such as decomposing lignin and cellulose that we cannot directly use into monosaccharides; It is used for planting in farmland; it can also be filtered to flush the supernatant with the toilet to deodorize, or to degrease and decontaminate the kitchen.

Description

technical field [0001] The invention relates to the technical field of environmental protection, in particular to a kitchen waste starter and a preparation method thereof. Background technique [0002] Kitchen waste refers to the waste generated in the daily life of residents and activities such as food processing, catering services, and unit meals, including discarded vegetable leaves, leftovers, leftovers, fruit peels, eggshells, tea dregs, bones, etc. The main sources are home kitchens, restaurants, restaurants, canteens, markets and other industries related to food processing. [0003] Kitchen waste contains extremely high moisture and organic matter, which is easy to rot and produces foul smell. Long-term storage will pose a threat to the environment and the health of residents. After proper treatment and processing, it can be transformed into new resources. The high organic matter content makes it can be used as fertilizer and feed after strict treatment. [0004] In...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C05F9/04C12R1/25C12R1/125C12R1/225C12R1/23C12R1/46C12R1/07C12R1/12C12R1/01C12R1/245
CPCC05F9/04C12N1/20Y02A40/20
Inventor 宁成国
Owner 厦门市民安创享实业有限公司
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