Fermentation treatment method of vegetable straws

Abstract

The invention discloses a fermentation treatment method of vegetable straws, and relates to the technical field of agricultural organic bio-fertilizer production, and the fermentation treatment method comprises the following steps: fermentation production: crushing crop straws of pulled seedlings in batches according to the length specification, stacking raw materials in a fermentation tank, and fermenting the crushed straw raw materials, vegetable leaf raw materials, oil cake residues and the like; uniformly spraying zymophyte and environment-friendly enzyme, and adding clear water to adjust the dryness and humidity of the fermentation raw materials; according to the method, the crop straws and some waste vegetable leaves are used as raw materials for fermentation treatment, and the raw materials are laid in a crossed manner for stacking in a fermentation tank, so that the fermentation effect is greatly enhanced, and meanwhile, the fermentation time is also shortened; the air permeability and the water holding capacity of the pile body are improved by utilizing the oil cake residues, and the pile body structure can be effectively improved, so that the fermentation is further promoted, the final product of the fermentation is ensured, and a high-quality organic fertilizer is provided for agricultural production.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural organic biofertilizer production, in particular to a fermentation treatment method for vegetable straws. Background Art

[0002] With the continuous expansion of vegetable planting areas, there are more and more vegetable straws and production waste, and there is nowhere to pile them. Most of them are piled around greenhouses, and sent to landfills after they wilt or dry or rot. Some are directly transported to landfills, which creates favorable conditions for the spread of various pathogens and insect eggs on crops, which not only pollutes the environment, but also occupies the space of landfills. What's worse, some are landfilled or randomly piled up and discarded in the surrounding fields. The above treatment methods will cause sewage to flow and rotten odor pollution, which will pollute the environment of vegetable production areas. The process of returning to the field has not formed a standardized disposal process and a stable application effect. Therefore, the project of harmless treatment of crop straw and production waste and turning waste into fertilizer is imperative, which is of great significance in agricultural production and conforms to the concept of organic ecological circular agriculture advocated; When we use traditional fermentation methods to ferment vegetable straw, we find that the overall fermentation efficiency of vegetable straw is relatively low, and the quality of the final fermentation product cannot be guaranteed. Summary of the invention

[0003] The object of the present invention is to provide a method for fermenting vegetable straw to solve the problems raised in the above-mentioned background technology.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for fermenting vegetable straw, comprising the following steps: Step 1: Preparation of fermentation raw materials: Crush the crop straws in batches according to length specifications, crush the short-sized straws into fine pieces, and crush the long-sized straws to ensure a certain length, so as to obtain two types of straw raw materials, short raw materials and long raw materials; Step 2: The raw materials are stacked in the fermentation tank, and the long raw material straws, the short raw material straws and the vegetable leaf raw materials are cross-laid in the fermentation tank, and each layer of raw materials is spread with a mixture of calcium phosphate, urea and oil cake residue; Step 3: Spray the fermentation bacteria, first evenly spray the fermentation liquid, then evenly spray an equal amount of environmentally friendly enzyme; Step 4: Adjust the dryness and humidity, spray clean water evenly to ensure the moisture content; Step 5: Cover with film. If the top layer in the fermentation tank is vegetable leaf materials, directly cover it with plastic film. If not, lay another layer of vegetable leaves and then cover it with plastic film and wait for fermentation.

[0005] Preferably, in step 1, the width of the crop straw raw material crushed does not exceed one centimeter.

[0006] Preferably, the length of the short straw in step 1 is controlled to be 1-3 cm, and the length of the long straw is controlled to be 10 cm.

[0007] Preferably, the cross-laying in step 2 is specifically as follows: long raw material straws and short raw material straws are laid alternately in a cycle, with the long raw material straws being the first layer at the bottom, and the vegetable leaf raw materials being laid at intervals between the straw raw materials, and the cyclic laying is carried out until the fermentation tank is full.

[0008] Preferably, the cross-laying in step 2 can be specifically as follows: long raw material straws are laid on the bottom of the fermentation tank, and then short raw material straws and vegetable leaf raw materials are laid on the long raw material straws, and the short raw material straws and vegetable leaf raw materials are laid on half of the area respectively, and the laying is repeated until the fermentation tank is full.

[0009] Preferably, in step three, the amount of the fermentation bacteria liquid and the environmentally friendly enzyme sprayed is 0.5 kg per square meter.

[0010] Preferably, the water content in step 4 is controlled at 65%-75%.

[0011] Preferably, except for the topmost vegetable leaf material layer in the fermentation tank, additional oil cake residues are spread on the remaining vegetable leaf materials.

[0012] Preferably, the mixture in step 2 also includes organic selenium fertilizer or silicon fertilizer.

[0013] In summary, the beneficial effects of the present invention are: The present invention uses crop straw and some discarded vegetable leaves as raw materials for fermentation treatment, and adopts cross-laying of raw materials to stack in the fermentation tank, which greatly enhances the fermentation effect and shortens the fermentation time. In addition, oil cake residue is used to increase the air permeability and water holding capacity of the pile body, which can effectively improve the pile body structure, thereby further promoting the fermentation of the raw materials, ensuring rapid and sufficient fermentation of the raw materials, enhancing the fertility of the organic fertilizer, and ensuring the final product of the fermentation. In the fermentation process, biological bacteria are used to decompose insect eggs and inhibit bacteria with bacteria. This technology provides good and high-quality biological organic fertilizers for agricultural production, and realizes truly sustainable green organic circular agriculture. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0015] Figure 1 A schematic diagram of the process framework structure of a fermentation treatment method for vegetable straws of the present invention; Figure 2 This is a schematic diagram of the layout structure of a fermentation tank in a method for fermenting vegetable straws of the present invention; Figure 3 A schematic diagram of raw material stacking in a fermentation treatment method of vegetable straws of the present invention; Figure 4 This is a schematic diagram of raw material stacking in Example 2 of a fermentation treatment method for vegetable straw of the present invention; Figure 5 This is a schematic diagram of raw material stacking in Example 2 of a fermentation treatment method for vegetable straw of the present invention. DETAILED DESCRIPTION

[0016] The present invention will now be further described in detail in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. These drawings are all simplified schematic diagrams, which only illustrate the basic structure of the present invention in a schematic way, and therefore they only show the structures related to the present invention.

[0017] To facilitate understanding of the present invention, the present invention will be described more comprehensively below with reference to the relevant drawings. Several embodiments of the present invention are shown in the drawings. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present invention more thorough and comprehensive.

[0018] All features disclosed in this specification, or steps in all methods or processes disclosed, except mutually exclusive features and / or steps, can be combined in any manner.

[0019] Any feature disclosed in this specification (including any additional claims, abstract and drawings), unless otherwise stated, may be replaced by other equivalent or alternative features with similar purposes. That is, unless otherwise stated, each feature is only an example of a series of equivalent or similar features.

[0020] In the present invention, unless otherwise clearly defined and specified, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of at least two elements or the interaction relationship between at least two elements, unless otherwise clearly defined. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0021] Combine the following Figure 1-5 The present invention is described in detail; Embodiment 1 provided by the present invention: A fermentation treatment method for vegetable straws comprises the following steps: Step 1: Planning the Fermentation Tank In the planting farm, we selected a space area of ​​about 200 square meters in the greenhouse, of which the usable area is 24 meters long from north to south and 8 meters from east to west. In this area, we built a north-south corridor on the west side, which is about 3 meters wide and 24 meters long. On the east side, we built a fermentation tank from south to north. The fermentation tank has a length, width and height of 3mx3.5mx1.5m and no wall on the west side. Figure 2 When the raw materials are put into the fermentation tank, it is convenient for stacking and fertilizer entry and exit. Film pressing grooves are set on the other three walls to facilitate the fermentation raw materials to be placed in the fermentation tank and covered with film for temperature-increasing fermentation. According to this specification, 6 can be made from south to north, and the capacity of each fermentation tank is about 15 cubic meters.

[0022] Step 2: Preparation of fermentation materials Crop straw, vegetable leaves, rice husks, fermentation agents, agricultural environmental enzymes, superphosphate, urea, and oil cake residue; First, the crop straws are crushed in batches according to the length specifications, and the width of the crushing is no more than one centimeter. Some crop straws with shorter lengths are finely crushed to control the length after crushing to 1-3 centimeters, preferably 2 centimeters, and some crop straws with longer lengths are crushed to ensure a certain length, and the crushed length is controlled to 8-12 centimeters, preferably 10 centimeters, so that two lengths of crushed straw raw materials can be obtained, namely short raw material and long raw material straw; Different particle sizes of straw will affect the fermentation effect. The right particle size helps to maintain good ventilation inside the pile, which is especially important for aerobic fermentation. Proper ventilation can ensure sufficient oxygen, which is conducive to the growth of microorganisms and the decomposition of organic matter. If the straw is not crushed finely enough, it will increase the difficulty of fermentation. The coarse straw fibers are difficult to be completely decomposed by microorganisms, resulting in insufficient fermentation and prolonged fermentation time. If the straw is crushed too finely, although it is easy for microorganisms to contact and decompose, the fine particles will cause the pile density to increase, affecting ventilation and thus affecting the oxygen supply during the fermentation process.

[0023] Step 3: Fermentation tank stacking Long raw material straw, short raw material straw and vegetable leaves are used as the main raw materials, and rice husk is added as the auxiliary material. First, the long raw material straw, short raw material straw and vegetable leaf raw materials are laid crosswise in the fermentation tank. Figure 3 , wherein the long raw material straw is laid at the bottom of the fermentation tank as the first layer. Compared with laying the short straw at the bottom, the short straw raw material is easily driven by the flow of water at the bottom in the later stage, which makes the short straw layer raw material at the bottom unevenly distributed. After laying the long raw material straw on the first layer, evenly sprinkle a little mixture of superphosphate, urea and oil cake residue, then lay a layer of vegetable leaf raw material, and then evenly sprinkle a little mixture of superphosphate, urea and oil cake residue, wherein the amount of oil cake residue is more than the first layer, and then lay another layer of short raw material straw. If there is a demand for rice husk raw material, it can be laid together with the short raw material straw, and evenly sprinkle a little mixture of superphosphate, urea and oil cake residue again, and finally lay another layer of vegetable leaves, and evenly sprinkle a little mixture of superphosphate, urea and oil cake residue, and repeat the stacking until the fermentation tank is full; The vegetable leaves are mixed between the straw raw materials. The vegetable leaves are rich in trace elements and other nutrients. These ingredients can provide necessary nutrients for the microorganisms in the fermentation process and improve the quality of the compost. At the same time, the vegetable leaves are soft and easy to decompose. They can increase the fluffiness of the compost material and are conducive to air circulation, which can further accelerate the decomposition of the straw raw materials. The vegetable leaves can also play a certain bearing role on the straw of the short raw material. The long and short straw raw materials are separated so that there is enough space between the long and short straw raw materials, which is conducive to ventilation and provides sufficient growth space for microorganisms. At the same time, in the subsequent fermentation process, since the vegetable leaves decay faster than the straw, the short straw raw materials will gradually fall down, and the short straw raw materials are easy for microorganisms to contact and decompose. The short straw with microorganisms and the nutrients provided by the vegetable leaves will gradually fall down and contact the long straw, so as to perform a two-way effect, thereby greatly improving the fermentation effect and shortening the fermentation time. It should be noted that adding vegetable leaves to the straw fermentation process can bring many benefits: Improve the carbon-nitrogen ratio: The ideal carbon-nitrogen ratio during the fermentation process is approximately 25:1 to 30:1. Vegetable leaves usually contain higher nitrogen content, which helps to adjust the carbon-nitrogen ratio in the mixture, thereby promoting microbial activity and speeding up fermentation.

[0024] Increase nutrients: Vegetable leaves are rich in trace elements and other nutrients, which can provide necessary nutrients for microorganisms in the fermentation process and improve the quality of compost.

[0025] Improve structure: Vegetable leaves are soft and easily decomposed. They can increase the fluffiness of the compost material and facilitate air circulation, which is very important for aerobic fermentation.

[0026] Accelerate decomposition: Fresh vegetable leaves contain more water, which can increase the humidity of the pile, help microbial activity, and accelerate the decomposition of organic matter.

[0027] Reduce odors: Certain vegetable leaves (such as certain leafy greens) may help mask unpleasant odors produced by other organic waste during the fermentation process.

[0028] Promote the formation of diverse microbial communities: Different vegetable leaves may carry different types of beneficial microorganisms, which can further enrich the biodiversity in the compost and promote the formation of a healthy microbial ecosystem.

[0029] Improve the quality of the final product: By introducing vegetable leaves, the final compost or fermentation product can be made more fertile and more suitable as a substrate for plant growth.

[0030] Mixing vegetable leaves and straw in appropriate proportions can optimize fermentation conditions and improve the processing efficiency and product quality of organic waste.

[0031] The main function of adding superphosphate is to provide phosphorus and calcium, adjust pH value and promote microbial activity; the main function of urea is to supplement nitrogen source, increase fermentation rate and adjust carbon-nitrogen ratio; the main function of oil cake residue is to provide additional nutrients, improve pile structure, increase fertilizer efficiency and adjust carbon-nitrogen ratio. Sprinkling more oil cake residue on vegetable leaves can increase air permeability and water holding capacity of the pile due to its loose texture, which helps to maintain good ventilation, promote aerobic fermentation and effectively improve pile structure.

[0032] Step 4: Spray the fermentation bacteria The area of ​​each fermentation pool is 10.5 square meters. The fermentation liquid and environmentally friendly enzymes are sprayed at a rate of 0.4-0.6 kg per square meter. It is best to control it at 0.5 kg per square meter. The fermentation liquid is high-temperature resistant live bacteria. Finally, clean water is sprayed to control the water content at 65%-75% to ensure a certain degree of dryness and humidity, providing a good environment for the growth of microorganisms.

[0033] Step 5: Covering film First, observe whether the top layer of the raw materials in the fermentation tank is vegetable leaves. If so, directly cover it with plastic film. In winter and spring, use greenhouse film. If not, lay another layer of vegetable leaves and cover it with plastic film. Set vegetable leaves on the top. When the plastic film is thick, the vegetable leaves are in contact with the film. In the early stage of fermentation, the moisture content of the entire fermentation raw materials can be clearly displayed through the film and vegetable leaves as the background. Because vegetable leaves are added in the early stage, the moisture content in the vegetable leaves is not easy to control. Therefore, it is necessary to pay attention to the moisture content in the fermentation tank at all times in the early stage, so that the moisture content in the fermentation raw materials can be better observed. If it is a high temperature season in summer, just cover the film with a shade net.

[0034] If you need to make selenium-rich vegetables or silicon-rich vegetables, you can add some organic selenium fertilizer or silicon fertilizer to the fermentation raw materials to make functional selenium-rich or silicon-rich fertilizers. Example 2

[0035] The difference from Example 1 is that in the third step of stacking in the fermentation tank, the stacking methods of the long raw material straws, the short raw material straws and the vegetable leaves are different, and they are also cross-laid. Specifically, the long raw material straws are first laid on the bottom of the fermentation tank, and then the short raw material straws and the vegetable leaf raw materials are laid on the long raw material straws, and the short raw material straws and the vegetable leaf raw materials are laid on half of the area respectively. The short raw material straws can be laid on 1 / 4 of the area, the vegetable leaves can be laid on 1 / 4 of the area, the short raw material straws can be laid on 1 / 4 of the area, and the vegetable leaves can be laid on 1 / 4 of the area. Figure 4 , cross-circulate, cover the long raw material straw, and finally circulate it until the fermentation tank is full; you can also use the diagonal line as the boundary, and lay half of the short raw material straw and vegetable leaf raw material respectively, for reference Figure 5 .

[0036] The fermentation effect and efficiency produced by such laying are less than those in Example 1, but fewer vegetable leaves are required, the water content can be better controlled, and the fermentation can also be better controlled to ensure the quality and effect of the final product.

[0037] In summary, the present invention uses crop straw and some discarded vegetable leaves as raw materials for fermentation treatment, and adopts cross-laying of raw materials for stacking in the fermentation tank, which greatly enhances the fermentation effect and shortens the fermentation time. In addition, oil cake residue is used to increase the air permeability and water holding capacity of the pile, which can effectively improve the pile structure, thereby further promoting the fermentation of the raw materials, ensuring rapid and sufficient fermentation of the raw materials, enhancing the fertility of organic fertilizer, and ensuring the final product of fermentation. By utilizing biological bacteria to decompose insect eggs during the fermentation process and inhibiting bacteria with bacteria, this technology provides good and high-quality biological organic fertilizers for agricultural production, realizing truly sustainable green organic circular agriculture.

[0038] The above is only a specific implementation of the invention, but the protection scope of the invention is not limited to it. Any changes or substitutions that are not conceived through creative work should be included in the protection scope of the invention. Therefore, the protection scope of the invention should be based on the protection scope defined in the claims.

Claims

1. A fermentation method for vegetable straw, characterized in that: The following steps are involved: Step 1: Preparation of fermentation raw materials: Crush the crop straws in batches according to length specifications, crush the short-sized straws into fine pieces, and crush the long-sized straws to ensure a certain length, so as to obtain two types of straw raw materials, short raw materials and long raw materials; Step 2: The raw materials are stacked in the fermentation tank, and the long raw material straws, the short raw material straws and the vegetable leaf raw materials are cross-laid in the fermentation tank, and each layer of raw materials is spread with a mixture of calcium phosphate, urea and oil cake residue; Step 3: Spray the fermentation bacteria, first evenly spray the fermentation liquid, then evenly spray an equal amount of environmentally friendly enzyme; Step 4: Adjust the dryness and humidity, spray clean water evenly to ensure the moisture content; Step 5: Cover with film. If the top layer in the fermentation tank is vegetable leaf materials, directly cover it with plastic film. If not, lay another layer of vegetable leaves and then cover it with plastic film and wait for fermentation.

2. The method for fermenting vegetable straw according to claim 1, characterized in that: In the step 1, the width of the crop straw raw material crushed does not exceed one centimeter.

3. The method for fermenting vegetable straw according to claim 2, characterized in that: The length of the short-sized straw in step 1 is controlled to be 1-3 cm, and the length of the long-sized straw is controlled to be 8-12 cm.

4. The method for fermenting vegetable straw according to claim 3, characterized in that: The cross-laying in step 2 is specifically as follows: long raw material straws and short raw material straws are laid alternately in a cycle, with the long raw material straws being the first layer at the bottom, and the vegetable leaf raw materials being laid at intervals between the straw raw materials, and the cycle is repeated until the fermentation tank is full.

5. The method for fermenting vegetable straw according to claim 3, characterized in that: The cross-laying in step 2 can also be specifically as follows: long raw material straws are laid on the bottom of the fermentation tank, and then short raw material straws and vegetable leaf raw materials are laid on the long raw material straws, and the short raw material straws and vegetable leaf raw materials are laid on half of the area respectively, and the laying is repeated until the fermentation tank is full.

6. The method for fermenting vegetable straw according to claim 1, characterized in that: In the step three, the amount of the fermentation solution and the environmental enzyme sprayed is 0.4-0.6 kg per square meter.

7. The method for fermenting vegetable straw according to claim 6, characterized in that: In the step 4, the water content is controlled at 65%-75%.

8. The method for fermenting vegetable straw according to claim 1, characterized in that: Except for the top layer of vegetable leaf raw materials in the fermentation tank, additional oil cake residues are spread on the remaining vegetable leaf raw materials.

9. The method for fermenting vegetable straw according to claim 1, characterized in that: The mixture in step 2 also includes organic selenium fertilizer or silicon fertilizer.

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