Production method of agricultural enzyme

Abstract

The invention relates to the technical field of agricultural enzyme preparation, discloses a production method of an agricultural enzyme, and is suitable for family small-scale preparation. Kitchen garbage such as fruit peels, vegetable leaves and egg shells is used as raw materials, the kitchen garbage is pretreated and then loaded into a clean transparent plastic bottle, clear water is added to two thirds of the plastic bottle, sealed fermentation is performed at 25-35 DEG C, brown sugar, EM zymophyte or mature ferment can be added to optimize the process, raw material contact is promoted by shaking every week, and liquid is clear and free of peculiar smell after fermentation is completed. Efficient resource utilization of the kitchen garbage is achieved, the problems of household kitchen garbage waste and environmental pollution are solved, the household kitchen garbage such as fruit peels and vegetable leaves is used as raw materials, the waste is converted into natural agricultural enzymes, pollution caused by garbage landfill and incineration is reduced, the organic fertilizer obtaining cost is reduced, the resource circulation concept is met, and the method is suitable for large-scale popularization and application. Meanwhile, raw materials are easy to obtain, simple and convenient to process and suitable for family small-scale manufacturing scenes.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of domestic agricultural enzyme production, and in particular to a method for producing agricultural enzyme. BACKGROUND

[0002] Nowadays, when cooking at home, there are always some kitchen waste such as vegetable leaves, eggshells, and orange peels, which are usually directly thrown away. However, it is a pity to throw away these wastes, and they can also pollute the environment, for example, harmful gases are generated when they are landfilled, and burning is not environmentally friendly.

[0003] In addition, natural organic fertilizers are needed for planting crops and flowers, and agricultural enzyme is a good choice for both soil and plants. However, the industrial production of agricultural enzyme often has problems such as high cost and concentrated raw material sources. The kitchen waste such as vegetable leaves, eggshells, and fruit peels produced at home contains rich cellulose, vitamins, minerals, and natural sugars, which are good raw materials for making agricultural enzyme, but they are wasted because of the lack of convenient utilization methods.

[0004] In the prior art, although there are researches on the production method of agricultural enzyme, most of them are aimed at large-scale production scenarios, and the adaptability to small-scale production in families is insufficient, and there are problems such as complex raw material processing and harsh fermentation conditions, which are difficult to implement in ordinary families. Therefore, how to efficiently convert the kitchen waste such as vegetable leaves, eggshells, and orange peels produced in daily life into agricultural enzyme to achieve the dual goals of waste reduction and resource recycling has become a technical problem to be solved.

[0005] Based on this, we propose a method for producing agricultural enzyme. SUMMARY

[0006] To solve the technical problem of producing agricultural enzyme in family life, the present application provides a method for producing agricultural enzyme.

[0007] The present application aims to provide a method for producing agricultural enzyme suitable for small-scale production in families, which uses kitchen waste produced in daily life as raw material, and the steps

[0008] The method is simple, the fermentation conditions are easy to control, and the production cost is low, which can not only realize the reduction and resource utilization of kitchen waste, but also produce natural and environmentally friendly agricultural enzyme to meet the demand for organic fertilizer in the scenes of family planting and gardening maintenance.

[0009] The agricultural enzyme production method of the present invention includes the following core steps: by selecting a suitable fermentation container and cleaning it, collecting and pre-treating kitchen waste raw materials, loading them into the container in proportion and adding water, sealing and fermenting at a suitable temperature, optimizing the fermentation process by adding auxiliary substances (such as brown sugar, EM fermentation bacteria, mature enzymes, etc.), regularly managing the fermentation status (such as shaking and releasing gas), and finally judging the completion of fermentation according to clear standards. The finished product is used after dilution and can be stored for a long time through a specific method.

[0010] As a further optimization of the present invention, the raw material selection and pretreatment method are as follows:

[0011] The raw materials are household kitchen waste, specifically including fruit peels, vegetable scraps, vegetable stalks, eggshells, soybean residue, expired milk, mushroom residue, and at least one type of wormwood. Fresh, unrotten raw materials are preferred to reduce the risk of contamination by miscellaneous bacteria.

[0012] The proportion of citrus peels, such as those from oranges, tangerines, and grapefruits, in the raw materials should be controlled at 30%-50% (by total weight). These peels are rich in natural essential oils and sugars, which can enhance the flavor and fermentation activity of the enzymes. Mushroom residue should account for 10%-20% of the total weight of the raw materials. It is rich in cellulose and microbial communities, which can enhance the nutritional diversity of the enzymes. Artemisia (preferably mugwort and wormwood) should account for 5%-15% of the total weight of the raw materials. Its volatile oil components can enhance the enzymes' resistance to bacteria. When selecting citrus peels, residual stems and rotten parts should be removed, and fresh, undamaged peels should be preferred. For artemisia, tender stems and leaves should be selected, and aged or moldy parts should be avoided.

[0013] Raw material pretreatment needs to be tailored to different types:

[0014] Fruit peels (such as orange peels and apple peels) need to be cut into small pieces of 0.8-1cm square to increase the contact area with the fermentation liquid and promote the dissolution of substances. If the raw materials have coarse fibers (such as apple peels), they can be cut into smaller sizes (such as 0.8cm pieces in Example 4), and the white fibrous membrane of citrus peels, which is rich in pectin, should be retained, which is beneficial for fermentation.

[0015] Vegetable leaves and stalks, such as leafy greens and celery stalks, need to be torn into 1.5-2cm pieces. Raw materials with more coarse fiber, such as celery stalks, need to be cut into 1cm pieces to facilitate decomposition (as in the treatment of celery stalks in Example 4). Before processing, the surface mud and sand need to be washed off and old roots and rotten parts removed.

[0016] Eggshells should first be washed with clean water to remove residual egg liquid before further processing: under normal circumstances, they can be crushed into 0.5cm fragments; if it is necessary to enhance the dissolution of calcium (such as for crops such as tomatoes and peppers), they should be dried in an oven at 60°C for 2 hours and then ground into powder less than 0.1cm (as in Example 7), which can increase the calcium dissolution rate by more than 40%.

[0017] Soybean pulp needs to be drained until the moisture content is 55% (no water drips when squeezed tightly by hand) to avoid diluting the fermentation liquid concentration due to excessive moisture; expired milk should be used directly after confirming that there is no obvious sourness or spoilage, and the amount used should not exceed 10% of the total weight of the raw materials.

[0018] Mushroom residue needs to be dried to a moisture content of 60% (it should clump together when squeezed in the hand without dripping water), crushed into 1-2cm particles, and impurities such as plastic film removed to reduce contamination by other microorganisms during fermentation.

[0019] After washing the wormwood, cut it into 1cm pieces, blanch it for 1 minute to remove some of the bitter substances, drain the water before use, and avoid the bitter components affecting the flavor of the enzyme.

[0020] As a further optimization of the present invention, the method of adding brown sugar is as follows:

[0021] To accelerate fermentation and provide a carbon source for microorganisms, brown sugar can be added during the fermentation process. The specific addition method needs to be adjusted according to the sugar content in the raw materials and the proportion of mushroom residue.

[0022] Addition amount: When the proportion of fruit peel in the raw material exceeds 60%, the fruit peel itself contains high natural sugar content, and the amount of brown sugar added is 5%-8% of the total weight of the raw material; when the proportion of vegetable leaves and stems in the raw material exceeds 60%, and the fiber content is high and the sugar content is low, the amount of brown sugar added is 10%-15% of the total weight of the raw material; when the proportion of mushroom residue is ≥15%, due to the high fiber content, the amount of brown sugar added needs to be increased to 10%-12% of the total weight of the raw material; when the proportion of fruit peel and vegetable leaves / stems in the raw material does not exceed 60%, the amount added is about 7% of the total weight of the raw material (such as the 35g addition amount in the mixing ratio of Example 4).

[0023] Brown sugar selection: Prioritize traditional brown sugar with no additives and a sucrose content of ≥90%, and avoid using industrially processed sugar.

[0024] Dissolving and adding: Brown sugar needs to be dissolved in warm water at 30-40℃. If the water temperature is too high, it will destroy the activity of any microorganisms that may be added later. The amount of water should be 1-2 times the weight of the brown sugar. For example, use 100mL of warm water for 60g of brown sugar. Stir until there are no granular residues. The timing of addition is within 24 hours after adding water in step S5. Slowly pour it in along the bottle wall to avoid impacting the raw materials and causing them to float. After pouring, gently shake the bottle for 10-15 seconds to mix the solution evenly.

[0025] Handling Abnormalities: If the liquid turns green, black, or has a noticeable off-odor after adding brown sugar, immediately open the bottle cap and ventilate for 1-2 hours. Add an equal amount of fresh ingredients as the original, preferably citrus peel, which contains natural antibacterial components, and double the amount of brown sugar as the original. If the liquid has a slight bitter or off-odor due to wormwood, add an extra 50g of citrus peel to neutralize it. If the mushroom residue becomes moldy, immediately remove the moldy part on the surface and add double the amount of brown sugar to inhibit the spread of bacteria.

[0026] As a further optimization of the present invention, the EM fermentation bacteria are added in the following way:

[0027] To accelerate fermentation time and stabilize the microbial community structure, EM fermentation bacteria can be added. The specific method is as follows:

[0028] Microbial agent selection: Choose a compound microbial agent containing lactic acid bacteria, yeast, actinomycetes, Trichoderma, and white rot fungi (Trichoderma and white rot fungi can enhance the decomposition of crude fiber in mushroom residue), and give priority to commercially available products with good reputation.

[0029] Dosage: At normal temperatures (25-35℃), the dosage is 0.1%-0.3% of the total weight of the raw materials; when the proportion of mushroom residue in the raw materials is ≥15%, the dosage can be increased to 0.2%-0.4%; in low-temperature environments (below 20℃), in order to enhance the activity of the microbial community, the dosage can be increased to 0.3% of the total weight of the raw materials (as adjusted in the low-temperature scenario in Example 6).

[0030] Dilution and addition: Dilute the EM fermentation bacteria with 50 times the amount of water and stir to form a homogeneous bacterial suspension. For example, dilute 0.5g of bacterial agent with 25mL of water. The timing of addition is after adding water in step S5 and within 30 minutes after adding brown sugar to avoid direct mixing of sugar and bacterial agent, which may lead to excessively high osmotic pressure. The addition operation should be carried out under light-protected conditions, as ultraviolet light will kill microorganisms. A syringe can be used to inject the bacteria in multiple injections along the bottle wall. For example, in Example 4, a 10mL syringe was used to inject the bacteria in 3 injections. After addition, gently shake the bottle 3-5 times to distribute the bacterial agent evenly.

[0031] Synergistic effect: When EM fermentation bacteria are used in combination with brown sugar, a synergistic effect can be produced: the sucrose provided by brown sugar is decomposed into glucose by yeast, which provides energy for the reproduction of lactic acid bacteria. The cellulase secreted by actinomycetes accelerates the decomposition of crude fiber in mushroom residue, vegetable leaves and other materials, increasing the raw material conversion rate from 82% in single fermentation to 93%, and significantly shortening the fermentation cycle.

[0032] As a further optimization of the present invention, the method of adding mature enzyme liquid fertilizer is as follows:

[0033] To promote the fermentation process and reduce the risk of contamination by other microorganisms, a small amount of pre-made, mature enzyme liquid fertilizer can be added. The specific method is as follows:

[0034] Enzyme selection: Choose mature fermented agricultural enzymes of the same type, that is, agricultural enzymes made from kitchen waste, ensuring no odor, clear liquid, and pH value of 4.0-5.5.

[0035] Addition amount: 5%-10% of the total volume of liquid in the bottle (e.g., if the liquid in a 2L bottle is 1300mL, add 80mL).

[0036] Timing and procedure for addition: It is best to add on the 3rd to 5th day after fermentation begins. At this time, the raw materials have initially absorbed water and expanded, and the microbial community has begun to multiply. Adding mature enzymes can quickly establish a dominant microbial community. Aseptic operation should be used when adding, such as using a syringe sterilized with 75% alcohol to slowly inject along the bottle wall to avoid introducing contaminants. After adding, there is no need to shake vigorously. Simply tilt the bottle slightly to allow the liquid to mix naturally.

[0037] Results: This operation can effectively shorten the fermentation cycle by 10-15 days and reduce the risk of contamination by more than 40% (for example, after adding mature enzymes in Example 6, contaminants can still be inhibited under low temperature conditions, ensuring smooth fermentation).

[0038] As a further optimization of the present invention, the criteria for determining the completion of fermentation are as follows:

[0039] Fermentation must meet the following characteristics simultaneously to be complete; none of them can be omitted:

[0040] Gas production ceases: No bubbles are generated in the bottle. Observe for 3 consecutive days. You can observe whether tiny bubbles rise under strong light. No gas is released. There is no obvious gas pressure when the bottle cap is opened (no hissing sound).

[0041] Solid sedimentation state: Solid substances naturally settle to the bottom of the bottle, forming a dark brown or brownish-red loose sediment layer. The thickness of the sediment layer does not exceed 1 / 5 of the liquid height (the sediment layer containing mushroom residue is relatively loose, which is normal).

[0042] Liquid state: The upper liquid is clear and transparent, amber, light yellow or light brown in color, and no suspended particles are observed when exposed to light (transmittance ≥85%). It has good fluidity, a smooth feel and no impurities.

[0043] Odor and pH value: Upon opening the bottle cap, a fresh aroma of fruit peel or vegetables, mixed with a faint fragrance of wormwood, is present, without any pungent or sour odor; the pH value test result is 4.0-5.5 (weakly acidic), which can be measured using precision pH test strips (range 3.8-5.4) or a portable pH meter (such as pH 4.8 in Example 1 and pH 4.2 in Example 4).

[0044] The fermentation cycle varies in different embodiments: 3 months at 25-30℃, 2 months at 30-35℃. When the proportion of mushroom residue is 10%-20% and the ambient temperature is 30-35℃, the fermentation cycle can be shortened to 1.5-2 months. Adding brown sugar and EM bacteria can shorten it to 1.5 months, but all of the above standards must be met to determine completion, so as to avoid the enzyme not being mature due to the cycle not being completed or premature termination.

[0045] As a further optimization of the present invention, the method of using the enzyme is as follows:

[0046] Fermented agricultural enzymes need to be diluted before use. The specific dilution ratio and usage method should be adjusted according to the plant type, growth stage, and application scenario.

[0047] Basic dilution ratio: The volume ratio of enzyme to water is 1:30, which is suitable for most neutral plants (such as pothos and roses).

[0048] Adjustments can be made according to the acid-base preferences of the plants: acid-loving plants (such as azaleas and gardenias) can be adjusted to 1:20 (as in the use of azaleas in Example 2); alkaline-loving plants (such as cacti and pomegranates) can be adjusted to 1:50.

[0049] Adjust according to the plant growth stage: for seedling plants, such as tomato seedlings (Example 5), use a dilution of 1:50-1:80 to avoid burning the roots due to excessive concentration; for mature plants, use a dilution of 1:20-1:30 (such as mature roses, Example 4).

[0050] Dilution requirements for different usage methods:

[0051] Root irrigation: The dilution ratio is 1:20-1:50 (depending on the plant type). Dig a shallow trench 10-15 cm around the roots, water evenly, and then cover with soil to allow the enzyme to fully penetrate into the root area (such as root irrigation for pothos in Example 1 and root irrigation for tomatoes in Example 7).

[0052] Foliar spraying: It needs to be diluted to 1:100-1:200. Choose to spray in the early morning or evening to avoid the rapid evaporation of water during the high temperature period, which will cause the concentration to increase. When spraying, evenly cover the front and back of the leaves, so that the leaves are moist but not dripping water (as in the spider plant foliage spraying in Example 3).

[0053] Clean the leaves: Dilute at a ratio of 1:50, use a soft cloth to apply the solution and gently wipe both sides of the leaves. This will remove dust, provide nutrients to the leaves, and make them shinier.

[0054] The frequency of use is usually 1-2 times per month, which can be adjusted according to the plant's growth status. After 2-3 months of continuous use, obvious effects can be seen, such as greener leaves, more flowers, and enhanced disease resistance (enzymes containing artemisia have a more significant inhibitory effect on plant diseases).

[0055] As a further optimization of the present invention, the method for controlling the fermentation environment is as follows:

[0056] The stability of the fermentation environment directly affects the quality of the enzyme, so it is crucial to control temperature, temperature difference, and conduct daily monitoring.

[0057] Temperature range: The fermentation environment temperature needs to be controlled between 25-35℃. This temperature range is most suitable for the reproduction of functional bacteria such as lactic acid bacteria and yeast. If the temperature is below 20℃, insulation measures should be taken (such as placing it near a heater or wrapping it with insulation material, see Example 6). Avoid temperatures exceeding 35℃.

[0058] Day and night temperature difference: The day and night temperature difference should not exceed 5°C. This can be achieved by choosing a warm corner indoors, a shaded area on the balcony, or wrapping the container with insulation material (such as temperature control of the south-facing balcony in Example 1, and wrapping with 3 layers of insulation material in Example 6).

[0059] Daily monitoring and recording: During the first 4 weeks of fermentation, observe the state of the bottle at a fixed time each week, record the changes in liquid color (from light green to light brown to dark brown / amber), sedimentation and the number of bubbles, pay special attention to the settling speed of mushroom residue and color changes caused by wormwood, and promptly detect any abnormalities; a table can be used for recording.

[0060] Abnormal handling: If an obvious off-odor (sour, foul smell) or the liquid turns green or black during fermentation, in addition to remedying the abnormality by adding brown sugar, it is also necessary to check whether the temperature is too high / too low (adjust the ambient temperature to a suitable range), and if necessary, replace part of the liquid (retain 1 / 3 of the original liquid, add an equal amount of water and a small amount of brown sugar).

[0061] Fermentation cycle adjustment: The cycle can be flexibly adjusted according to the ambient temperature: 3 months at 25-30℃ (Example 1); 2 months at 30-35℃; when the proportion of mushroom residue is 10%-20% and the ambient temperature is 30-35℃, the fermentation cycle can be shortened to 1.5-2 months; when the temperature is below 20℃, it needs to be extended to 4-6 months (3.5 months at 15-20℃ in Example 6); when the proportion of mushroom residue is 10%-20% and the ambient temperature is below 20℃, the fermentation cycle needs to be extended to 4-5 months; adding brown sugar, EM bacteria, etc. can shorten the cycle.

[0062] As a further optimization of the present invention, the shaking operation during the fermentation process is as follows:

[0063] To promote full contact between the raw materials and the fermentation broth and improve the efficiency of mass exchange, the container needs to be shaken regularly during the fermentation process. The specific operation is as follows:

[0064] Frequency and duration: Shake gently once a week at a frequency of 10-15 times per minute for 3-5 minutes. When the proportion of mushroom residue in the raw material is ≥15% or the ambient temperature is below 20℃, the frequency should be increased to 2-3 times a week and the duration extended to 5 minutes to promote full contact between the mushroom residue and the liquid.

[0065] Operating instructions: Keep the bottle upright while shaking to avoid excessive tilting that could cause liquid to spill; you can use horizontal circular shaking or gentle up-and-down shaking to ensure that the ingredients and liquid are fully mixed.

[0066] Timing: Strict adherence is required for the first 4 weeks, as this is the period of rapid bacterial growth and sufficient contact is necessary. After 4 weeks, adjustments can be made based on the fermentation status. If there is a lot of sediment, continue shaking. If EM bacteria or mature enzymes are added, let it stand for more than 30 minutes after shaking to avoid affecting bacterial adhesion.

[0067] This operation can increase the conversion rate of raw materials by 10%-15%, and is especially effective for mushroom residue, vegetable leaves and stems with high coarse fiber content, as it can accelerate their decomposition.

[0068] As a further optimization of the present invention, the long-term storage method of agricultural enzymes is as follows:

[0069] For long-term storage, the stability of the enzyme must be ensured by controlling the environment and container. The specific plan is as follows:

[0070] Storage environment: Temperature should be controlled between 10-20℃, and direct sunlight and high temperature environments should be avoided; humidity should be maintained at 50-60%, as excessive moisture can easily lead to mold growth on the outer wall of the container.

[0071] Storage container: Choose a dark glass bottle with good sealing properties, brown or dark green, to avoid light transmission that could cause component decomposition. The capacity should match the amount of enzyme to reduce air inside the bottle. Before filling, the container should be wiped with 75% alcohol to disinfect the inner wall and then inverted to air dry for 24 hours to ensure no bacteria remain.

[0072] Filling method: The enzyme needs to be filtered through double-layer gauze to remove large particles such as mushroom residue before being poured into the container. The liquid level should be 1-2cm from the bottle mouth. After tightening the cap, invert the container for 30 seconds to check the seal.

[0073] Shelf life and inspection: Under the above conditions, the shelf life of enzymes can be extended to 1-2 years; during storage, the condition should be checked every 3 months to observe for any odor, discoloration (such as turning black or green) or abnormal precipitation. Pay special attention to whether the wormwood component causes the liquid color to darken abnormally, such as a sudden thickening of the sediment layer or clumping. If any abnormality occurs, stop using it.

[0074] Enzymes can maintain good activity even after long-term storage. For example, in Example 5, the enzyme containing mushroom residue and wormwood can still achieve a germination rate of over 88% for tomato seedlings after 12 months of storage, with a seedling height of 11.8cm, which is close to the effect of fresh enzymes.

[0075] As a further optimization of the present invention, the fermentation is optimized for specific scenarios as follows:

[0076] 1. Fermentation optimization in a low-temperature environment (15-20℃):

[0077] Container modification: Wide-mouth plastic bottles are selected for easy raw material loading, and the outside is wrapped with three layers of insulation material, such as foam cotton and velvet, to reduce heat loss.

[0078] Microbial enhancement: The EM fermentation bacteria are selected from compound bacterial agents containing low-temperature resistant strains (low-temperature lactic acid bacteria and cold-resistant yeast), and the addition amount is increased to 0.3% of the total weight of raw materials; at the same time, mature enzymes are added, accounting for 8% of the total liquid volume as a starter, which is injected on the 3rd day, and the EM bacterial agent is added 30 minutes later to avoid competition among the microbial groups.

[0079] Temperature control: It can be placed near a heater or a constant temperature heating pad (set to 25℃) can be used to ensure that the temperature difference between day and night is ≤5℃.

[0080] Strengthen management: Shake 3 times a week for the first 6 weeks (15 times / minute, 5 minutes), and release gas once every 2 days for the first 4 weeks (to reduce heat loss); check the pH value weekly. If it rises above 5.8, add 50g of fresh orange peel and 30g of brown sugar. The pH value can be reduced back to below 5.0 within 2 weeks.

[0081] 2. Optimized fermentation with a high eggshell ratio (calcium fortification):

[0082] Raw material ratio: Eggshells can be increased to 30%, combined with 30%-40% citrus peel (to provide an acidic environment), 10%-15% mushroom residue, 5%-10% wormwood, 10% vegetable leaves, and 5% soybean residue. (See Example 7).

[0083] Layered bottling: Bottom layer: 1 / 3 eggshell powder → Middle layer: mushroom residue + soybean residue + vegetable leaves (compressed) → Top layer: orange peel + wormwood + remaining eggshell powder (using the moisture from the orange peel to adhere the eggshell powder and mushroom residue, reducing sedimentation and stratification)

[0084] Calcium dissolution promotion: After adding water, add 50mL of rice vinegar (pH 3.0, accounting for 5% of the total liquid volume) to lower the initial pH to 5.5, which promotes the conversion of calcium carbonate in eggshell powder into soluble calcium; shake twice a week for the first 6 weeks (15 times / minute, 5 minutes), focusing on shaking the sediment at the bottom of the bottle.

[0085] Post-fermentation clarification: After fermentation, let stand for 48 hours, filter with double-layer gauze. If it is still cloudy, add 50mL of mature enzyme (containing natural clarifying agent) and let stand for 24 hours to clarify (the light transmittance increases from 60% to 85%).

[0086] Through the above-mentioned optimization of special scenarios, the fermentation cycle under low temperature conditions can be controlled within 3.5 months, and the liquid calcium content of enzymes with high eggshell ratio can be increased by more than 40%, meeting the needs of specific crops (such as tomatoes to prevent fruit cracking and strawberries to supplement calcium).

[0087] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0088] 1. This invention enables the efficient resource utilization of kitchen waste, solving the problems of household kitchen waste waste and environmental pollution. Using household kitchen waste such as fruit peels and vegetable leaves as raw materials, the waste is transformed into natural agricultural enzymes, which reduces pollution from landfill and incineration, lowers the cost of obtaining organic fertilizer, and conforms to the concept of resource recycling. At the same time, the raw materials are easy to obtain and the processing is simple, making it suitable for small-scale household production scenarios.

[0089] 2. The fermentation process of this invention is highly efficient and controllable, significantly improving the feasibility of home production. By adding brown sugar, EM fermentation bacteria, and mature enzymes, the fermentation cycle is shortened by 10-15 days, reducing the risk of contamination by more than 40%. Combined with temperature control and regular shaking, the fermentation is ensured to be stable, solving the problems of long cycles and easy failures in traditional home production, making it easy for ordinary families to master.

[0090] 3. The product of this invention has wide applicability and significant effects, meeting diverse planting needs. The dilution ratio can be flexibly adjusted according to the plant's pH preference, growth stage, and application scenario (root irrigation, foliar spraying, etc.) to promote plant growth and enhance disease resistance. For example, it can increase the number of new leaves sprouting in pothos by 23% and the number of rose flowers by 60%, catering to both home gardening and crop cultivation needs.

[0091] 4. This invention possesses long-term storage stability, extending the product's lifespan. By controlling the storage temperature (10-20℃), using dark-colored sealed glass bottles, and conducting regular inspections, the enzyme's shelf life can be extended to 1-2 years, and it retains good activity even after storage. For example, enzymes stored for 12 months still achieve an 88% germination rate for tomato seedlings, making it convenient for long-term storage and use at home. Attached Figure Description

[0092] Figure 1 This is a schematic diagram of the early stage of the experiment of this invention;

[0093] Figure 2 This is a schematic diagram illustrating the completion of enzyme preparation according to the present invention;

[0094] Figure 3 This is an experimental diagram of Embodiment 6 of the present invention;

[0095] Figure 4 This is an experimental diagram from Embodiment 5 of the present invention;

[0096] Figure 5 This is an experimental diagram from Embodiment 7 of the present invention. Detailed Implementation

[0097] The present invention will now be further described in conjunction with the accompanying drawings and specific embodiments. It should be noted that, without conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0098] Example 1:

[0099] This embodiment presents a basic formula that does not add brown sugar, EM fermentation bacteria or mature enzymes. It only prepares agricultural enzymes through the natural fermentation of kitchen waste, making it suitable for families to try making it for the first time.

[0100] The steps are as follows:

[0101] Container preparation (S1): Select a 1.5L transparent plastic bottle, soak it in a 5% baking soda solution for 30 minutes, rinse it with clean water until there is no residue, and drain it upside down for 24 hours before use.

[0102] Raw material collection and pretreatment (S2-S3):

[0103] Collect raw materials: Orange peel (200g, 40%), green vegetable leaves (100g, 20%), mushroom residue (75g, 15%), mugwort (50g, 10%), eggshells (50g, 10%), soybean residue (25g, 5%), total weight 500g.

[0104] Pre-treatment: Cut orange peel into 1cm cubes, tear green vegetable leaves into 2cm pieces, dry mushroom residue to 60% moisture content and then crush into 1-2cm particles, wash mugwort and cut into 1cm sections, blanch for 1 minute; crush eggshells into 0.5cm pieces, and use soybean residue directly.

[0105] Bottling and adding water (S4-S5): Bottling in layers according to density from highest to lowest (eggshells → mushroom residue → soybean residue → vegetable leaves → mugwort → orange peel) to avoid the raw materials floating; fill to 1 / 2 full (about 750mL mark) to ensure there are no obvious gaps between the raw materials; pour in tap water to 2 / 3 full (about 1000mL), with the liquid level about 5cm from the bottle mouth to leave room for gas.

[0106] Fermentation Management (S6, S10): Sealing Check: After tightening the cap, invert the bottle for 30 seconds and observe the bottle body and cap interface. If there is no liquid leakage, the sealing is confirmed to be qualified.

[0107] Environmental control: Place on a south-facing balcony (sufficient sunlight, stable temperature at 25-30℃, and a day-night temperature difference of ≤5℃), and avoid direct sunlight on the bottle (to prevent a sudden temperature rise);

[0108] Routine operation: For the first 4 weeks, shake the bottle on the same day each week (12 times / minute, for 4 minutes) to ensure that the raw materials and liquid are in full contact. For the first 2 weeks, slowly loosen the cap once a day to release the gas (1-2 seconds, tighten immediately after hearing a "hissing" sound). For the 3rd and 4th weeks, release the gas once every 3 days. After 4 weeks, stop releasing the gas (the amount of gas produced will decrease).

[0109] Fermentation process record:

[0110] Week 1: The liquid is light green with a small amount of wormwood and vegetable leaves floating on the surface, and there are fine bubbles on the bottle wall;

[0111] Week 4: The liquid turns light brown, the mushroom residue begins to settle, and the number of bubbles decreases;

[0112] Week 8: The liquid is dark brown, 80% of the raw materials have settled, and bubbles are occasionally seen;

[0113] Week 12 (3 months): Fermentation is complete when the following criteria are met (S7): no bubbles, sediment layer thickness of 2cm (liquid height of 16cm, accounting for 1 / 8), clear liquid (no suspended particles under light), pH 4.6, and a light aroma of citrus mixed with a faint wormwood scent.

[0114] Instructions for use: Dilute the enzyme solution 30 times and water the roots of indoor pothos once a month for 3 months. After this, the number of new leaves sprouting from the pothos will increase by 23% compared to the group that did not use the enzyme, and the chlorophyll content of the leaves will increase by 15%.

[0115] Example 2:

[0116] This embodiment adds brown sugar to the ingredients of embodiment 1, which accelerates fermentation and enhances enzyme activity for ingredients with a high proportion of mushroom residue and wormwood.

[0117] This embodiment adds brown sugar to the recipe from Example 1 to accelerate fermentation.

[0118] Differences from Example 1:

[0119] Ingredient adjustments: increase leafy greens to 200g (40%), orange peel to 100g (20%), mushroom residue to 75g (15%), artemisia annua to 50g (10%), eggshells to 50g (10%), soybean residue to 25g (5%), total weight 500g (mushroom residue accounts for 15%, therefore the amount of brown sugar added is 12% of the total weight of the ingredients).

[0120] Details on adding brown sugar:

[0121] Dosage: Add 60g of brown sugar at 12% of the total weight of raw materials. Use traditional brown sugar without additives, with a sucrose content of ≥90%.

[0122] Dissolving and adding: 18 hours after adding water in step S5, dissolve the brown sugar in 100mL of warm water at 35℃ until there are no particles. Slowly pour it in along the bottle wall to avoid impacting the raw materials and causing them to float. Gently shake the bottle for 10 seconds to mix the solution evenly.

[0123] Fermentation cycle and results: Fermentation was completed in 2.5 months at 25-30℃, with a liquid pH of 4.5. When diluted 20 times and used as a root drench for acid-loving plants (rhododendrons), the number of flowers increased by 18% compared to Example 1 group.

[0124] If fermentation abnormalities occur after adding brown sugar: If the liquid turns slightly green in the third week, indicating the growth of miscellaneous bacteria, immediately open the lid and ventilate for 1.5 hours. Add 50g of fresh orange peel (equal amount of raw materials) and 120g of brown sugar (double the amount for remediation). Fermentation will then return to normal.

[0125] Example 3:

[0126] This embodiment is designed for scenarios where the room temperature is low in winter (20-25℃). By adding EM fermentation bacteria, the cycle is shortened, making it suitable for families in northern regions to make in winter.

[0127] This embodiment adds EM fermentation bacteria to the basis of Example 1 to accelerate fermentation and improve stability.

[0128] Differences from Example 1:

[0129] EM fermentation bacteria selection: A compound inoculant containing lactic acid bacteria, yeast, actinomycetes, Trichoderma, and white-rot fungi (enhancing the fiber decomposition ability of mushroom residue).

[0130] Dosage and method of addition: Take 0.5g of bacterial agent (500g raw material × 0.1%), mix with 25mL of water (50 times dilution), and spray evenly on the surface of the raw material in an indoor dark environment within 2 hours after adding water in step S5. Shake the bottle 3 times to distribute the bacterial agent evenly.

[0131] Ambient temperature: Place near an indoor heater (temperature stable at 22-25℃, day-night temperature difference ≤5℃).

[0132] Fermentation cycle: Fermentation is completed in 2 months, which is 1 month shorter than that of Example 1. The sediment layer is 1.8 cm thick and the liquid pH is 4.3. After spraying the leaves of indoor spider plants (150 times dilution), the incidence of leaf diseases is reduced by 30%.

[0133] Example 4:

[0134] This embodiment combines brown sugar and EM fermentation bacteria to prepare agricultural enzymes.

[0135] This embodiment is designed for scenarios where the ratio of fruit peels to vegetable leaves is balanced in daily household kitchen waste, making it closer to the composition of ordinary household waste. By adding brown sugar and EM fermentation bacteria at the same time, the synergistic effect of the two is used to enhance fermentation efficiency, shorten the cycle and improve enzyme activity. It is especially suitable for family users who need to quickly obtain agricultural enzymes (such as balcony gardening enthusiasts and novice gardeners).

[0136] Detailed steps and optimization details:

[0137] Container preparation (S1):

[0138] Use a 2L transparent food-grade plastic bottle (3cm in diameter at the mouth for easy loading and unloading of raw materials). First, soak the bottle in dish soap for 10 minutes to remove surface stains. Then, rinse the inner wall of the bottle three times with a 5% baking soda solution. Invert the bottle and let it drain for 48 hours to ensure that no residual moisture affects the activity of the bacteria.

[0139] Raw material collection and pretreatment (S2-S3):

[0140] Ingredients: 150g orange peel (30%), 50g apple peel (10%), 100g bok choy leaves (20%), 50g mushroom residue (10%), 50g mugwort (10%), 50g celery stalks (10%), 50g eggshells (10%), total weight 500g.

[0141] Preprocessing standards:

[0142] Remove the stems and rotten parts from the orange and apple peels, and cut them into 0.8cm square pieces (smaller than in Example 1 to increase the contact area with the fermentation liquid), while retaining the white fibrous membrane of the orange peel;

[0143] Wash the bok choy leaves and tear them into 1.5cm pieces (remove the old roots). Cut the celery stalks into 1cm sections (the fibers are coarse and need to be fined).

[0144] Dry the mushroom residue until the moisture content is 60%, then crush it into 1cm particles; wash the mugwort, cut it into 1cm sections, and blanch it for 1 minute;

[0145] Soak eggshells in boiling water for 15 minutes, then crush them into powder less than 0.3cm in size.

[0146] Drain the tofu residue until the moisture content is 55% (no water drips when squeezed tightly in your hand) to avoid diluting the fermentation liquid concentration due to excessive moisture.

[0147] Bottling and adding water (S4-S5):

[0148] Bottled according to the principle of "density gradient + layered compaction": bottom layer is eggshell powder (50g) → middle layer is mushroom residue (50g), celery stalk (50g), bok choy leaves (100g) → top layer is mugwort (50g), orange peel (150g), apple peel (100g). Each layer of material is lightly pressed until there are no obvious gaps. The total filling volume is 1 / 2 of the bottle (about 1000mL mark); pour in tap water that has been standing for 24 hours to 2 / 3 of the bottle (about 1300mL), with the liquid level 8cm from the bottle mouth (to leave more space for gas, as the gas production is large after synergistic addition).

[0149] Synergistic addition of brown sugar and EM bacteria:

[0150] Adding brown sugar:

[0151] Dosage calculation: The raw materials contain 50% fruit peel, 20% mushroom residue and wormwood, so add 40g at 8% of the total weight of the raw materials;

[0152] Dissolving conditions: Dissolve in 38℃ warm water (80mL) with stirring to ensure that the brown sugar is completely dissolved (solution transmittance ≥95%), and avoid undissolved particles settling to the bottom and causing local spoilage;

[0153] Timing of addition: 12 hours after adding water in step S5, when the raw material has initially absorbed water and expanded, which facilitates sugar penetration. Slowly pour it in along the bottle wall, tilt the bottle at 45° so that the solution flows down the wall, avoiding impacting the upper fruit peel and causing it to float. After pouring, stand upright and gently shake for 15 seconds (amplitude 5cm) to ensure that the sugar is evenly distributed.

[0154] EM bacteria addition:

[0155] Microbial agent selection: Commercially available compound EM microbial agent;

[0156] Dilution and addition: Take 1g of bacterial agent (500g×0.2%), dilute it 50 times with 50mL of sterile water (boiled and cooled), and stir to form a homogeneous bacterial suspension; within 30 minutes after the brown sugar is added, in a dark indoor environment, use a 10mL syringe to inject the bacterial suspension along the bottle wall in 3 portions (10 seconds apart each time), and gently shake the bottle 5 times after injection to ensure that the bacterial agent and liquid are fully mixed.

[0157] Fermentation management and process monitoring (S6, S8, S10):

[0158] Environmental control: Placed in the afternoon shaded area of ​​a west-facing balcony, the temperature is monitored in real time with a thermometer and kept stable at 30-32℃, with the day-night temperature difference strictly controlled to ≤5℃;

[0159] Shaking and releasing air:

[0160] For the first three weeks, shake once every Tuesday and Friday at a frequency of 15 times per minute for 4 minutes to promote full contact between the raw materials and the fermentation liquid.

[0161] Because brown sugar and EM bacteria work together to produce a large amount of gas (approximately 200 mL of gas per day in the first week), release gas twice a day for the first two weeks (slowly loosen the cap until you hear a "hissing" sound, hold for 2 seconds and then tighten it immediately), once a day for the third and fourth weeks, and once every 3 days after the fifth week.

[0162] Anomaly monitoring: Record the status every Sunday for the first 4 weeks, including liquid color, pH value (precision pH test strip, range 3.8-5.4), and precipitation ratio. In the second week, a small amount of white film (normal bacterial metabolites) was found on the liquid surface, which does not require treatment.

[0163] Fermentation completion determination (S7):

[0164] By week 6 (1.5 months), all of the following criteria must be met:

[0165] Observe for 3 consecutive days and no bubbles are observed (when the bottle is placed under strong light, no tiny bubbles rise);

[0166] The solid precipitate layer is 1.5 cm thick, and the liquid height is 18 cm, accounting for 1 / 12 of the total volume.

[0167] The upper liquid is amber in color and has a light transmittance of ≥90%;

[0168] pH value 4.2 (within the range of 4.0-5.5);

[0169] Upon opening, it releases a fresh aroma of apples, oranges, and wormwood, with no sour or rotten smell.

[0170] The cycle was shortened by 50% compared to Example 1 (3 months), by 40% compared to Example 2 (2.5 months), and by 25% compared to Example 3 (2 months).

[0171] Application results and data comparison:

[0172] A simple home experiment was conducted for comparison: The finished enzyme was diluted 30 times (enzyme:water = 1:30), and the roots of mature rose bushes grown on a balcony were treated with this solution once a month for two consecutive months. The data compared to other examples are as follows:

[0173]

[0174] Synergistic mechanism:

[0175] The sucrose (92%) provided by brown sugar is rapidly broken down into glucose by the yeast in EM bacteria, providing energy for the reproduction of lactic acid bacteria. At the same time, the cellulase secreted by actinomycetes accelerates the decomposition of crude fiber in celery stalks and leaves, increasing the raw material conversion rate to 93% (82% in Example 1). The two work synergistically to form a highly efficient cycle of "carbon source supply - microbial proliferation - substrate decomposition," which shortens the cycle and increases the content of active substances (such as amino acids and organic acids), ultimately resulting in a significant improvement in plant growth indicators.

[0176] Comparison chart of enzyme preparation cycles in Examples 1-4:

[0177] Example Fermentation broth production cycle Example 1 3 months Example 2 2.5 months Example 3 2 months Example 4 1.5 months

[0178] Example 5:

[0179] Verification of the effects of enzymes after long-term storage

[0180] Take 500 mL of the mature enzyme prepared in Example 3, divide it into two 500 mL dark glass reagent bottles (wipe the inner wall with 75% alcohol and let it dry for 24 hours), seal them and place them in a light-proof cabinet at 15℃ (humidity 50-60%).

[0181] Storage monitoring:

[0182] 3 months: The liquid is clear, pH 4.4, with no sediment or stratification, and the aroma of wormwood is still obvious;

[0183] 6 months: The liquid is slightly darker, pH 4.5, and the sediment layer is 0.5 cm thick;

[0184] 12 months: The liquid is dark brown, pH 4.6, with a sediment layer 1cm thick. After opening, there is still a faint fruity and wormwood mixed smell (no off-odor).

[0185] Comparison of enzyme effects before and after storage (home experiment with tomato seedlings) (e.g.) Figure 4 (As shown)

[0186] Storage time Germination rate (%) Height of seedling (cm) Leaf color (visual) Fresh enzyme 92 12.5 Dark green Stored for 6 months 90 12.1 Dark green Stored for 12 months 88 11.8 Emerald green

[0187] Example 6:

[0188] Fermentation optimization scheme in low temperature environment (15-20℃)

[0189] This embodiment is designed for unheated rooms in northern regions or low-temperature scenarios in spring and autumn, achieving efficient fermentation through a combination of heating and microbial enhancement.

[0190] Key steps:

[0191] Container modification: A 2L wide-mouth plastic bottle was selected for easy raw material loading and subsequent processing; the outside was wrapped with three layers of insulation material.

[0192] Ingredient ratio: 150g orange peel (30%), mushroom residue (100g, 20%), mugwort (75g, 15%), green vegetable leaves (100g, 20%), eggshells (50g, 10%), soybean residue (25g, 5%), total weight 500g.

[0193] Microbial enhancement: The EM fermentation bacteria are selected from compound microbial agents containing low-temperature resistant strains (such as low-temperature lactic acid bacteria and cold-resistant yeasts), and the addition amount is increased to 0.3% of the total weight of raw materials (1.5 times the conventional amount) to enhance the activity of the microbial community at low temperatures;

[0194] Mature enzyme starter: Take 80 mL of the mature enzyme prepared in Example 4 (accounting for 8% of the total liquid volume in the bottle) and aseptically inject it on the 3rd day after fermentation starts. Utilize the stable microbial community system to quickly establish the dominant microbial community and inhibit the reproduction of miscellaneous bacteria.

[0195] Addition order: First inject the mature enzyme, and then spray the diluted EM agent 30 minutes later to avoid initial competition and inhibition between different bacterial groups.

[0196] Temperature control: The temperature is controlled at 25℃, and the day-night temperature difference is kept ≤5℃;

[0197] Fermentation Management Enhancement

[0198] Shaking frequency: Because the contact efficiency between raw materials and fermentation liquid is low at low temperatures, shake 3 times a week for the first 6 weeks, at a frequency of 15 times / minute, and extend the duration to 5 minutes to promote full decomposition of the substrate.

[0199] Venting adjustment: The gas production rate is slow at low temperatures. Vent once every 2 days (1 second each time) for the first 4 weeks, and once a week thereafter to reduce heat loss caused by frequent opening of the lid.

[0200] Monitoring for unwanted bacteria: Test the pH value once a week with pH test strips. If the pH value rises above 5.8 (indicating the growth of unwanted bacteria), immediately add 50g of fresh orange peel (containing natural antibacterial ingredients) and 30g of brown sugar (to enhance bacterial activity). The pH value can be reduced back to below 5.0 within 2 weeks.

[0201] Fermentation cycle and results:

[0202] After 3.5 months, the fermentation is complete: the liquid is light brown, and the color is slightly lighter than that of fermentation at room temperature due to slower metabolism at low temperature; pH 4.7; sediment layer thickness 2.2cm (liquid height 18cm, accounting for 1 / 8); and a light vegetable aroma when opened.

[0203] Application verification: When lettuce grown in a low-temperature environment (growing temperature 15-20℃) was diluted 30 times and applied to the roots once a week, after 4 weeks, the fresh weight of a single plant increased by 32% compared with the group that did not use enzymes, and the vitamin C content of the leaves increased by 20%, which was significantly better than conventional low-temperature fermented products.

[0204] Example 7:

[0205] A formula for preparing kitchen waste with a high proportion of eggshells (fortified with calcium).

[0206] This embodiment targets crops such as tomatoes, peppers, and strawberries, which are prone to fruit cracking and blossom-end rot due to calcium deficiency. By using eggshell ultrafine grinding + acidic pretreatment + calcium dissolution promotion technology, the proportion of eggshells is increased to 30% (the conventional solution is at most 10%). At the same time, it solves the problem that high calcium raw materials can easily lead to turbidity and excessive sedimentation in fermentation liquid, thereby increasing the calcium content of enzyme liquid by more than 40%.

[0207] Raw material ratio and bottling optimization

[0208] Ingredients: 150g (30%) of pretreated eggshell powder, 150g (30%) of orange peel, 75g (15%) of mushroom residue, 50g (10%) of mugwort, 50g (10%) of green vegetable leaves, 25g (5%) of soybean residue, total weight 500g.

[0209] Layered bottling technique: bottom layer: 1 / 3 eggshell powder → middle layer: mushroom residue + soybean residue + green vegetable leaves (press firmly to prevent floating) → top layer: orange peel + mugwort + remaining eggshell powder (orange peel contains moisture, which can adhere to the eggshell powder and reduce sedimentation and stratification), fill to 1 / 2 of the bottle, and ensure that the eggshell powder and organic raw materials are evenly mixed.

[0210] Pretreatment: Dry the eggshells in an oven at 60℃ for 2 hours, then grind them into powder less than 0.1cm. This step can improve the calcium dissolution rate.

[0211] Calcium dissolution promotion measures

[0212] Fermentation broth acidity control: After adding water in step S5, add 50 mL of rice vinegar (pH 3.0, accounting for 5% of the total liquid volume) to lower the initial pH value to 5.5 (the initial pH of conventional fermentation is 6.5). The acidic environment promotes the conversion of calcium carbonate in eggshell powder into soluble calcium.

[0213] Shaking enhancement: Shake twice a week for the first 6 weeks (15 times / minute, 5 minutes), focusing on shaking the sediment at the bottom of the bottle to prevent eggshell powder from clumping and to promote the diffusion of calcium ions into the liquid.

[0214] Clarification treatment in the later stage of fermentation:

[0215] After fermentation is complete (3 months), let it stand for 48 hours to allow coarse particles to settle, and then filter it with double-layer gauze to remove impurities with a diameter ≥0.1mm, so that the light transmittance of the liquid increases from 60% of the conventional high-calcium fermentation liquid to 85% (close to the clarity of ordinary enzymes).

[0216] Application verification: When greenhouse tomatoes (fruiting stage) were diluted 20 times and applied to the roots every 10 days, the fruit cracking rate at harvest decreased from 28% in the control group to 7%, and the calcium content of single fruit increased by 35%.

[0217] The above embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of protection of the present invention. Any non-substantial changes and substitutions made by those skilled in the art based on the present invention shall fall within the scope of protection claimed by the present invention.

Claims

1. A method for producing agricultural enzymes, characterized in that, Includes the following steps: S1: Select a clean and sealable plastic bottle as the fermentation container. Choose a transparent or semi-transparent material to facilitate observation of the fermentation process. Thoroughly clean the container to remove oil stains. S2: Collect kitchen waste as raw materials, wherein the kitchen waste includes at least one of the following: fruit peels, vegetable scraps, vegetable stalks, eggshells, soybean residue, expired milk, mushroom residue, and wormwood; S3: Pre-process the raw materials by cutting fruit peels and vegetable leaves into bite-sized pieces and washing and crushing the eggshells. S4: Place the pretreated raw material into a plastic bottle, filling the bottle to one-third to half full; S5: Pour water into the plastic bottle until it is two-thirds full, leaving room for the gas produced during fermentation; S6: Tighten the screw cap of the plastic bottle to seal it. After tightening, invert the bottle to check the seal and ensure there is no liquid leakage. Then place the plastic bottle in an environment with a temperature of 25-35℃ for fermentation. You can choose a sunny spot on the balcony or a warm corner indoors. S7: After fermentation is complete, gas production in the agricultural enzyme bottle stops, and there is no obvious gas pressure when the bottle cap is opened; Solid substances settle to the bottom of the bottle to form a loose, dark brown or brownish-black precipitate layer; the upper liquid is clear and transparent, amber, pale yellow, or light brown in color, without turbidity or suspended matter, and has good fluidity; when the bottle cap is opened, a fresh fruit or vegetable aroma can be smelled, without any pungent odor, and the liquid feels smooth and free of impurities.

2. The method for producing agricultural enzymes as described in claim 1, characterized in that, The raw materials include the peel of at least one of the following fruits: orange, tangerine, and grapefruit, with the peel of such citrus fruits accounting for 30%-50% of the total weight of the raw materials; mushroom residue accounting for 10%-20% of the total weight of the raw materials; and wormwood accounting for 5%-15% of the total weight of the raw materials. When selecting fruit peels, fresh and undamaged peels should be preferred, and residual fruit stems and rotten parts should be removed. For wormwood, the tender stems and leaves of Artemisia argyi and Artemisia annua should be preferred.

3. The method for producing agricultural enzymes as described in claim 1, characterized in that, During fermentation, brown sugar is added to accelerate the fermentation process. The amount of brown sugar added is adjusted according to the sugar content of the raw materials and the proportion of mushroom residue. When the proportion of fruit peel in the raw materials exceeds 60%, the amount of brown sugar added is 5%-8% of the total weight of the raw materials; when the proportion of vegetable leaves and stems in the raw materials exceeds 60%, the amount of brown sugar added is 10%-15% of the total weight of the raw materials; when the proportion of mushroom residue is ≥15%, the amount of brown sugar added is 10%-12% of the total weight of the raw materials. The method of addition is to dissolve the brown sugar in warm water at 30-40℃ and slowly pour it along the bottle wall, stirring until it is fully mixed with the liquid. The brown sugar must be added within 24 hours after adding water in step S5.

4. The method for producing agricultural enzymes as described in claim 1, characterized in that, During the fermentation process, EM fermentation bacteria are added to accelerate the fermentation time. The EM fermentation bacteria are selected as a compound bacterial agent containing lactic acid bacteria, yeast, and actinomycetes. The amount added is 0.1%-0.3% of the total weight of the raw materials. The timing of addition is after adding water in step S5. The bacterial agent is diluted with 50 times the amount of water and then sprayed evenly on the surface of the raw materials. The addition operation must be completed under light-protected conditions. After adding, the bottle is shaken slightly to ensure that the bacterial agent is evenly distributed.

5. The method for producing agricultural enzymes as described in claim 1, characterized in that, During the fermentation process, a small amount of prepared enzyme liquid fertilizer is added to promote the fermentation process and maintain stability. The enzyme liquid fertilizer should be a mature product of the same type. The amount added is 5%-10% of the total volume of liquid in the bottle. The preferred time for addition is 3-5 days after the start of fermentation. It is injected along the bottle wall in an aseptic manner, which can effectively shorten the fermentation cycle by 10-15 days and reduce the risk of contamination by miscellaneous bacteria.

6. The method for producing agricultural enzymes as described in claim 1, characterized in that, The criteria for determining the completion of fermentation are as follows: gas production in the bottle stops, and no bubbles are observed for three consecutive days; the solid matter naturally settles to the bottom of the bottle, forming a sediment layer with a thickness not exceeding 1 / 5 of the liquid height; the upper liquid becomes clear and transparent, and no suspended particles are observed when exposed to light; when the bottle cap is opened, a fresh aroma of fruit peels and vegetables mixed with a faint fragrance of wormwood can be smelled, and the pH value is measured to be 4.0-5.

0. All of the above characteristics must be met simultaneously to determine that fermentation is complete.

7. The method for producing agricultural enzymes as described in claim 1, characterized in that, The environmental enzyme obtained after fermentation needs to be diluted before use. The basic dilution ratio is 30 times, with enzyme:water = 1:

30. For acid-loving plants, such as azaleas and gardenias, the dilution can be adjusted to 20 times, and for alkaline-loving plants, such as cacti and pomegranates, the dilution can be adjusted to 50 times. Seedlings should be diluted 50-80 times, and mature plants should be diluted 20-30 times. When watering the roots, dig a shallow trench 10-15 cm around the roots, water evenly, and then cover with soil. Foliar spraying should be diluted to 100-200 times and should be done in the early morning or evening to avoid high-temperature periods. When wiping the leaves, the dilution ratio is 50 times, and a soft cloth should be used to gently wipe both sides of the leaves.

8. The method for producing agricultural enzymes as described in claim 1, characterized in that, The temperature of the fermentation environment must be kept stable, with a day-night temperature difference not exceeding 5°C. During the first four weeks of fermentation, the condition of the bottle should be observed weekly, and the changes in liquid color and sedimentation should be recorded. If an obvious odor or the liquid turns green or black during fermentation, or if the liquid has a slight bitter odor due to the wormwood, the bottle cap should be opened immediately for ventilation for 1-2 hours, and an equal amount of fresh raw materials and double the amount of brown sugar should be added to remedy the situation. If the odor is caused by the wormwood, an additional 50g of citrus peel can be added. If the mushroom residue becomes moldy, the moldy part on the surface should be removed immediately, and double the amount of brown sugar should be added to inhibit the growth of other bacteria.

9. The method for producing agricultural enzymes as described in claim 1, characterized in that, If the agricultural enzymes produced need to be stored for a long time, the storage environment temperature should be controlled between 10-20℃, avoiding direct sunlight and high temperature environments. The storage container should be a dark glass bottle with good sealing properties. Before filling the container with enzymes, it should be wiped and disinfected with 75% alcohol and dried to prevent contamination by miscellaneous bacteria. This can effectively extend the shelf life of the enzymes to 1-2 years. During the storage period, the enzyme status should be checked every 3 months to observe for any abnormal odors, discoloration, or sedimentation.

10. A method for producing agricultural enzymes as described in claim 1, characterized in that, During fermentation, gently shake the fermentation container once a week at a frequency of 10-15 times per minute for 3-5 minutes. Keep the bottle upright while shaking to prevent liquid from spilling, thus promoting full contact between the raw materials and the fermentation liquid.

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