A treatment method for strengthening cooking and oil extraction of kitchen waste by in-situ self-produced composite biological enzyme preparation

Abstract

The application discloses a kind of in situ self-production composite biological enzyme preparation reinforced kitchen waste cooking oil extraction processing method, belong to kitchen waste oil extraction technical field, including the following steps, the residue obtained after kitchen waste oil extraction is inoculated strain, the strain is reused to cooking oil extraction stage, the application introduces composite biological enzyme preparation in cooking stage and carries out biological reinforcement, by hydrolysis loose matrix, weaken grease and solid residue and emulsion system combination, from the source, improve grease separability, so that the method of conventional three-phase separation or centrifugal separation grease can obtain higher recovery effect.

Description

Technical Field

[0001] This invention relates to the field of food waste resource utilization technology, and in particular to a method for enhancing the cooking and oil extraction of food waste using an in-situ self-produced compound bio-enzyme preparation. Background Technology

[0002] Food waste is primarily a multi-component mixture consisting of solid residue, water, and grease. The grease content varies depending on geographical distribution, economic level, and dietary habits, generally ranging from 4.5% to 7.0%. Grease recovery is an indispensable step in current domestic food waste treatment processes. The grease components in food waste are mainly animal and vegetable oils, which generally exist in five forms: floating oil, dispersed oil, emulsified oil, dissolved oil, and internal solid phase oil. In China, the most commonly used methods for oil extraction from food waste are gravity separation, centrifugal separation, and physicochemical separation.

[0003] CN115634902A proposes a process and system for treating food waste. After impurity removal and pulping, the food waste slurry is heated to 70-90℃ using a steam heater and then sent to a sterilization tank for cooking. This process allows for the extraction of oil from the material. Subsequently, the material enters a three-phase centrifuge to achieve simultaneous separation and recovery of the oil, water, and solid phases. Through cooking and oil extraction, as well as three-phase separation, the oil in the food waste can be centrally recovered, while the solid residue and organic liquid are respectively sent to subsequent resource recovery units, achieving graded utilization and volume reduction of food waste.

[0004] CN102601098A discloses a process for separating, recovering, and comprehensively utilizing waste oil from kitchen waste. This technology realizes the recovery and multi-path resource transformation of oil from kitchen waste, improving the overall utilization efficiency of kitchen waste. CN105436196A discloses a whole-material oil removal system and method for kitchen waste. The system consists of a homogenization and sand removal unit, a heating unit, and a three-phase separation unit. The three-phase centrifuge is equipped with oil phase, solid phase, and water phase outlets to achieve effective removal and reuse of oil from kitchen waste. CN113509786B discloses an impurity removal and oil dissolving machine and a waste oil treatment system for kitchen waste. It achieves the separation of solid slag and oil-water system through heating demulsification, oil dissolution, and slag removal and discharge structures, emphasizing reliable system operation and improved oil extraction rate.

[0005] In summary, although existing oil extraction technologies from food waste have formed an engineering approach centered on "cooking or wet heat treatment – ​​mechanical separation" and have achieved oil recovery, they still primarily rely on physicochemical methods such as high-temperature heating, hydrothermal treatment, or chemical demulsification to induce oil precipitation. Essentially, they remain at the level of "passive separation." Because oil in food waste is often tightly embedded in starch, protein, and cell structures, or exists in a stable emulsion state, relying solely on thermal action and mechanical separation is insufficient to achieve full release. This results in a limited proportion of separable oil, with a considerable portion remaining in the aqueous or solid phase. This reduces the oil recovery rate and increases the load on subsequent treatment systems.

[0006] While existing technologies can improve oil extraction to some extent by introducing enhanced methods such as high-temperature and high-pressure hydrothermal, microwave damp heat, or chemical demulsifiers, they also bring about significant increases in energy consumption, increased equipment investment and operational safety requirements, as well as secondary pollution and increased treatment costs caused by the addition of chemicals, which restricts their economic efficiency and stability in large-scale projects. Summary of the Invention

[0007] The purpose of this invention is to address the technical shortcomings of existing cooking and oil extraction processes, such as insufficient oil release and high dependence on high temperatures or chemical demulsification methods. This invention provides a method for enhancing the cooking and oil extraction of kitchen waste using an in-situ self-produced composite bio-enzyme preparation. This method uses the residue after oil extraction as a substrate to cultivate the composite bio-enzyme preparation in situ, and then reuses it in the cooking and oil extraction process of kitchen waste. This promotes oil release, improves oil separability and recovery efficiency, and achieves high-value recycling of the residue.

[0008] The technical solution adopted to achieve the purpose of this invention is: A method for enhancing the treatment of kitchen waste through cooking and oil extraction using an in-situ self-produced compound bio-enzyme preparation includes the following steps: Step 1: After crushing, removing impurities, and homogenizing the kitchen waste, it is pulped and water is added to adjust the pulp to obtain kitchen waste slurry. Step 2: After thoroughly mixing the compound biological enzyme preparation into the kitchen waste slurry obtained in Step 1, the mixture is cooked to extract oil, and the oil, aqueous phase and residue are separated separately. Step 3: The residue obtained in Step 2 is autoclaved, and then the bacterial strain is inoculated into it to cultivate a compound biological enzyme preparation, which is then reused in Step 2. The bacterial strain is *Aspergillus oryzae* (…). Aspergillus awamori CGMCC3.7064) or Aspergillus oryzae ( Aspergillus awamori CGMCC 3.7064) and Aspergillus oryzae ( Aspergillus oryzae A mixture of CICC 40214.

[0009] In the above technical solution, in step 1, the water used for slurry preparation is either added water or the aqueous phase obtained in step 2, and the solid mass concentration in the kitchen waste slurry is 50-120 g / L.

[0010] In the above technical solution, in step 2, the temperature of the cooking and oil extraction is 55-75℃, preferably 70℃, and the cooking and oil extraction time is 40-80min, preferably 50min.

[0011] In the above technical solution, in step 2, the oil, water phase and residue are separated by centrifugation or three-phase separation.

[0012] In the above technical solution, the three-phase separation method uses a three-phase centrifuge, which causes the denser solid particles to migrate outward under the action of centrifugal force to form residue, the aqueous phase to accumulate in the middle layer, and the least dense oil to accumulate in the inner layer and be discharged from the independent oil phase outlet. Preferably, the oil is subjected to two-stage centrifugal dehydration to further improve the purity of the oil.

[0013] In the above technical solution, the centrifugal speed for the three-phase separation is 2500-3500 rpm.

[0014] In the above technical solution, in step 3, the dosage of the compound biological enzyme preparation is 2.5-10% of the dry basis mass of the kitchen waste in step 1.

[0015] In the above technical solution, in step 3, the method for culturing the compound biological enzyme preparation is to place the residue inoculated with the strain in an incubator and culture it for 6-12 days to obtain a compound biological enzyme preparation with high saccharifying enzyme and / or protease activity.

[0016] In the above technical solution, in step 2, the separated oil is used to prepare biodiesel or industrial oil.

[0017] In the above technical solution, the residue separated in step 2 can also be used for insect breeding, preferably black soldier fly larvae.

[0018] In the above technical solution, when the strain is a mixture of Aspergillus oryzae and Aspergillus atomirii, the spore number ratio of Aspergillus oryzae to Aspergillus atomirii is 1:10-20:1, preferably 5:1-15:1, and most preferably 10:1.

[0019] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention introduces a compound bio-enzyme preparation for bio-enrichment during the cooking stage. By hydrolyzing the loose matrix and weakening the binding between oil and solid residues and the emulsion system, it improves the separability of oil from the source, enabling conventional three-phase separation or centrifugal oil separation methods to achieve higher recovery efficiency. This method effectively enhances the cooking and oil extraction process while maintaining the existing technological framework, avoiding the energy consumption and cost problems associated with relying solely on high temperatures or chemical methods. Therefore, it provides a more efficient, milder, and more engineering-adaptable technical approach for the recovery of kitchen waste oil.

[0020] 2. The compound hydrolytic enzymes produced by the compound biological enzyme preparation hydrolyze and loosen starch, protein and cell structure in situ, weaken the binding strength between oil and matrix, destroy the emulsion stability structure, and enable the encapsulated oil to be fully released during cooking, thereby improving the separability of oil from the source and significantly increasing the oil yield under the same separation conditions.

[0021] 3. After bio-enhanced slurry, the separation effect of oil can be more stable and efficient by three-phase separation or centrifugal separation, which reduces the proportion of oil residue entering the aqueous phase and solid residue, reduces the load on subsequent sewage treatment and solid disposal units, and improves the stability of the overall process operation.

[0022] 4. The separated oils have high purity and can be directly recycled as raw materials for biodiesel or industrial oils; the solid residues can be further used for the production of compound enzyme preparations or insect breeding, thereby improving the overall resource recycling efficiency and economic value of kitchen waste. Attached Figure Description

[0023] Figure 1 This is a schematic flowchart of the method of the present invention.

[0024] Figure 2 The composite bio-enzyme preparations of Example 2 and Comparative Example 2 of the present invention are used to measure the hydrolytic and deconstructive capabilities of solid matrix derived from kitchen waste, where a is a graph showing the change of dissolved chemical oxygen demand over time, and b is a graph showing the change of free ammonia nitrogen over time.

[0025] Figure 3 The performance test of the compound biological enzyme preparation of Example 2 of the present invention under different storage times is shown, where a is the saccharifying enzyme activity and b is the protease activity. Detailed Implementation

[0026] The present invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0027] Example 1 like Figure 1As shown, a method for enhancing the cooking and oil extraction of kitchen waste using an in-situ self-produced compound bio-enzyme preparation includes the following steps: Step 1: After the kitchen waste from a certain kitchen waste treatment plant is crushed, impurities removed, and homogenized, it is pulped and adjusted to obtain a prepared kitchen waste slurry with a solids concentration of 109.89 g / L. Step 2: At different temperatures, the kitchen waste slurry obtained in Step 1 is put into a small bottle and cooked to extract oil (under semi-sealed conditions), separating the oil, water phase and residue respectively. Step 3, suspend Aspergillus bubomori spores ( Aspergillus awamori Inoculate the residue obtained in step 2 of autoclaving (sterilization temperature 121℃, sterilization 30 min) to achieve a concentration of Aspergillus oryzae suspension spores of 10 per gram of dry weight of kitchen waste. 6 Each sample is spread evenly on a flat plate and cultured for 8-10 days in a solid-state fermenter with 50% oxygen concentration, 70% humidity and 28℃. A compound bio-enzyme preparation is prepared and reused in step 2. The saccharifying enzyme activity of each gram of residue containing the compound bio-enzyme preparation is measured to be 144.60U. The residue containing the compound bio-enzyme preparation is added to the kitchen waste slurry and mixed thoroughly to obtain a mixture. The amount of the compound bio-enzyme preparation added is 5% of the dry weight of the kitchen waste.

[0028] Example 2 A method for enhancing the treatment of kitchen waste through cooking and oil extraction using an in-situ self-produced compound bio-enzyme preparation includes the following steps: Step 1: After the kitchen waste from a certain kitchen waste treatment plant is crushed, impurities removed, and homogenized, it is pulped and adjusted to obtain a prepared kitchen waste slurry with a solids concentration of 109.89 g / L. Step 2: Add the kitchen waste slurry obtained in Step 1 to a compound biological enzyme preparation for cooking and oil extraction, and separate the oil, water phase and residue respectively. Step 3, suspend Aspergillus bubomori spores ( Aspergillus awamori ) and Aspergillus oryzae ( Aspergillus oryzae Spores were inoculated at different ratios (10:1, 5:1, 1:1, 1:2, 1:5, 1:10, 1:15, 1:20) into the residue obtained in step 2 after autoclaving (sterilization temperature 121℃, sterilization for 30 min), so that the Aspergillus suspension spore concentration per gram of dry weight of kitchen waste reached 10. 6Each sample is spread flat on a plate and cultured for 8-10 days in a solid-state fermentation tank with 50% oxygen concentration, 70% humidity and 30℃. A compound bio-enzyme preparation is prepared and reused in step 2. The residue containing the compound bio-enzyme preparation is added to the kitchen waste slurry and mixed thoroughly to obtain a mixture. The amount of the compound bio-enzyme preparation added is 2.5%, 5% or 7.5% of the dry basis mass of the kitchen waste.

[0029] Comparative Example 1 A method for processing kitchen waste by steaming and extracting oil. Compared with the method described in Example 1, the method provided in this comparative example does not add compound biological enzyme preparations, and the remaining steps are the same as in Example 1.

[0030] Comparative Example 2 A method for processing kitchen waste by steaming and cooking to extract oil includes the following steps: Step 1: After the food waste from a certain food waste treatment plant is crushed, impurities removed, and homogenized, a portion of the treated food waste is used as a solid-state fermentation substrate. After being autoclaved at 121℃ for 30 minutes, it is inoculated with Aspergillus oryzae suspension spores (…). Aspergillus awamori This ensures that the concentration of Aspergillus oryzae suspension spores reaches 10 per gram of dry weight of kitchen waste. 6 Each sample is laid flat on a plate and cultured for 8-10 days in a solid-state fermenter with 50% oxygen concentration, 70% humidity and 28°C to prepare a biological enzyme preparation.

[0031] Step 2: The other part of the processed kitchen waste is pulped and prepared to obtain a prepared kitchen waste slurry with a solids concentration of 109.89 g / L. The biological enzyme preparation obtained in Step 1 is added to the slurry at 5% of the dry weight of the kitchen waste. After thorough mixing, subsequent wet heat cooking is carried out to extract oil, and the oil, aqueous phase and residue are separated.

[0032] Compared to Comparative Example 2, the method in Example 1, based on the compound bio-enzyme preparation cultured from residue, is more suitable for the treatment of raw food waste. Using the residue after oil extraction as the solid-state fermentation substrate for the compound bio-enzyme preparation allows fungi to grow in a similar substrate environment during the cultivation stage, thereby inducing an enzyme profile that matches the component structure of this type of food waste. Furthermore, the expression of fungal enzymes exhibits substrate-inducible characteristics, and the compound bio-enzyme preparation obtained from residue culture can more effectively deconstruct the starch-protein-lipid complex structure in the subsequent cooking and oil extraction stage, demonstrating higher structural adaptability and treatment stability.

[0033] Application Example 1 The oil recovery rates of the methods in Example 1 and Comparative Example 1 were calculated using the following methods: After drying and cooling the centrifuge tubes in a 60°C oven, accurately weigh the centrifuge tubes (m1) using an analytical balance. Take a certain amount of the oil recovered in Example 1 or Comparative Example 1 into the centrifuge tube and weigh the centrifuge tube (m2). Add 10 mL of n-hexane to the centrifuge tube, shake well for 3 minutes, then centrifuge at 3000 rpm for 5 minutes. Accurately collect the supernatant liquid, repeating this process 3 times. Place the supernatant liquid in a fume hood; the n-hexane will evaporate naturally, leaving the oil in the centrifuge tube. Weigh the oil (m3). The oil mass is then m3 - m1. The dry weight of the feed SS (dry weight of kitchen waste) is calculated based on the mass of the reaction slurry and its moisture content (m). ss = (m2-m1)(1-w)), the oil recovery rate is (m3-m1) / m ss The results are shown in Tables 1 and 2. Table 1. Oil recovery efficiency obtained by cooking and extracting oil at different temperatures for 1 hour Table 2. Oil separation efficiency of Example 1, which involved cooking and extracting oil at 70℃ for different times. As shown in Tables 1 and 2, the introduction of compound biological enzyme preparations during the cooking and oil extraction process can significantly increase the separable proportion of oil under the same separation conditions, especially showing the best enhancement effect at around 70°C. This proves that the present invention can effectively promote oil release through the enhancement method of compound biological enzyme preparations.

[0034] The oil recovery rate of Example 2 was calculated according to the method of this application example, as shown in Tables 3-5.

[0035] Table 3. Oil recovery efficiency of Aspergillus oryzae and Aspergillus avocado at different mixing ratios (cooking time 60 min, dosage 5%, 70℃) Table 4. Oil recovery rate of compound bio-enzyme preparation at different dosages (cooking time 60 min, 70℃) Table 5. Oil recovery rate of compound bio-enzyme preparation under different oil removal times in a 10:1 mixed culture of Aspergillus oryzae and Aspergillus avocado (70℃, dosage 5%). As shown in Tables 3, 4 and 5, adjusting the culture ratio of the two Aspergillus species in the compound bio-enzyme preparation can significantly affect its cooking and oil extraction effect. Among them, the enzyme preparation with a ratio of Aspergillus oryzae to Aspergillus avocado at 10:1 showed the best performance in promoting the release and separation of oil from kitchen waste, verifying the effectiveness and feasibility of the present invention in enhancing the cooking and oil extraction process by optimizing the composition of the bio-enzyme preparation.

[0036] This is because Aspergillus awamori has high saccharifying enzyme activity, which is biased towards polysaccharide degradation (carbohydrates, starch), and is mainly used to reduce viscosity; while Aspergillus oryzae has high protease activity, which is biased towards the protease spectrum and some surface-active metabolites, and its main function is demulsification.

[0037] The release of oil requires the simultaneous fulfillment of the following: (1) viscosity reduction (demulsification): allowing the system to flow and oil droplets to aggregate more easily; (2) demulsification (weakening the interfacial film): making it easier for oil droplets to merge into larger oil droplets; (3) desorption (reducing solid entrainment): oil is desorbed from the surface of the particles. Aspergillus oryzae: The enzyme preparation of Aspergillus oryzae at a ratio of 10:1 is exactly at the optimal window for viscosity reduction and demulsification, so that the three processes (demulsification, demulsification and desorption) are met at the same time, thus achieving the highest recovery rate. At a ratio of 20:1, the saccharifying enzyme activity is 118.70 U / g and the protease activity is 10.96 U / g. High saccharification releases a large amount of soluble polysaccharides / colloids, which increases the viscosity of the system and easily forms a "stable colloidal environment", which is not conducive to oil droplet aggregation.

[0038] Application Example 2 Verification of the effect of the compound biological enzyme preparation of the present invention on the hydrolysis of oil removal residue. To verify the hydrolytic and deconstructive capabilities of the in-situ self-produced composite bio-enzyme preparation described in this invention on solid matrix derived from kitchen waste, degreased kitchen waste residue (FW) was divided into three groups: a blank control group (FW) without added microbial agent; a second group with the composite bio-enzyme preparation of Example 1 (FW + Aspergillus pumilus); and a third group with the composite bio-enzyme preparation of Example 2 (FW + composite microbial agent). The results are as follows: Figure 2 As shown, compared with the blank control group without added microbial agents, after adding the compound bio-enzyme preparation of the present invention, the relevant dissolution indicators in the residue system increased significantly over time and the increase was significantly higher than that of the control group. At the same time, the compound bio-enzyme preparation with added Aspergillus oryzae and Aspergillus oryzae of Example 2 had the highest soluble chemical oxygen demand and free α-amino nitrogen (FAN), indicating that the compound bio-enzyme preparation can effectively promote the hydrolysis and release of organic components in the degreasing residue.

[0039] Example 3 To verify the storage stability of the in-situ self-produced compound bio-enzyme preparation described in this invention, the compound bio-enzyme preparations of Example 1 or Example 2 were stored at room temperature, 4°C, and freeze-dried, respectively, and the changes in saccharifying enzyme activity and protease activity were measured at different storage times. The results are as follows: Figure 3As shown, different storage methods have a significant impact on the preservation of enzyme activity in the compound biological enzyme preparation. Overall, the activities of saccharifying enzymes and proteases decrease rapidly under room temperature storage conditions; storage at 4°C can delay enzyme activity loss to some extent; freeze-drying has the best effect on preserving saccharifying enzyme activity, with relatively small changes in enzyme activity over storage time. This indicates that the compound biological enzyme preparation described in this invention has a certain degree of storage stability, and its storage performance can be improved by low temperature or freeze-drying.

[0040] Application Example 4 Effects of different culture substrates on the enzyme activity of compound biological enzyme preparations To investigate the effect of lipid content in the culture substrate on the enzyme production effect of the compound biological enzyme preparation, the activities of saccharifying enzyme and protease in the compound biological enzyme preparations of Comparative Example 2 and Example 1 were tested.

[0041] The results showed that when using unremoved kitchen waste residue as the culture substrate, the composite bio-enzyme preparation of Comparative Example 2, cultured under the same conditions, exhibited a saccharifying enzyme activity of 24.56 U / gSS and a protease activity of 5.81 U / gSS. However, when using degreased kitchen waste residue as the culture substrate, the composite bio-enzyme preparation of Example 1 achieved a saccharifying enzyme activity of 74.08 U / gSS and a protease activity of 9.94 U / gSS. Compared to the unremoved residue, the bacterial agent cultured from the degreased residue showed significantly increased saccharifying enzyme and protease activities.

[0042] The effect of untreated culture substrate on the enhanced oil extraction effect of the compound bio-enzyme preparation was investigated. The compound bio-enzyme preparation of this invention or the bacterial agent of Comparative Example 2 were added to kitchen waste slurry at the same dosage for cooking and oil extraction treatment. The results showed that with the bacterial agent of Comparative Example 2, the oil recovery was 0.336 ± 0.016 g / g SS; while with the compound bio-enzyme preparation of this invention, the oil recovery was 0.406 ± 0.021 g / g SS.

[0043] In summary, oil removal from kitchen waste is beneficial for improving the solid-state fermentation environment. This is likely because unremoved residue has a high oil content, which easily coats substrate particles and reduces substrate aeration, limiting mycelial growth and enzyme production. Removing the oil retains starch, protein, and fiber, the main components that induce enzyme production, while reducing the adverse effects of oil on cell growth and enzyme secretion, making it more suitable as an in-situ culture medium for compound biological enzyme preparations.

[0044] The above description is only a preferred embodiment of the present invention. It should be noted that, for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for treating kitchen waste by enhancing oil extraction through cooking with an in-situ self-produced compound bio-enzyme preparation, characterized in that, Includes the following steps: Step 1: After crushing, removing impurities, and homogenizing the kitchen waste, it is pulped and water is added to adjust the pulp to obtain kitchen waste slurry. Step 2: Add the compound biological enzyme preparation to the kitchen waste slurry obtained in Step 1, mix thoroughly, and then cook to extract oil, separating the oil, aqueous phase and residue respectively. Step 3: Sterilize the residue obtained in Step 2 by autoclaving, and then inoculate the bacterial strain into it to prepare the compound biological enzyme preparation in situ. Step 4: Add the composite bio-enzyme preparation obtained in situ in step 3 to the kitchen waste slurry obtained in step 1, mix and then cook to extract oil, and separate the oil, aqueous phase and residue. The strain is Aspergillus pumilum or a mixture of Aspergillus pumilum and Aspergillus oryzae.

2. The processing method according to claim 1, characterized in that, In step 1, the water used for slurry preparation is either added water or the aqueous phase obtained in step 2, and the solid mass concentration in the kitchen waste slurry is 50-120 g / L.

3. The processing method according to claim 1, characterized in that, In step 2, the temperature for cooking and oil extraction is 55-75℃, preferably 70℃, and the cooking and oil extraction time is 40-80 minutes, preferably 50 minutes.

4. The processing method according to claim 1, characterized in that, In step 2, the oil, water phase and residue are separated by centrifugation or three-phase separation.

5. The processing method according to claim 4, characterized in that, The three-phase separation method uses a three-phase centrifuge, which causes the denser solid particles to migrate outward under centrifugal force to form residue, the aqueous phase to accumulate in the middle layer, and the least dense oil to accumulate in the inner layer and be discharged from the independent oil phase outlet. Preferably, the oil is subjected to two-stage centrifugal dehydration to further improve the purity of the oil. The centrifugal speed of the three-phase separation is 2500-3500 rpm.

6. The processing method according to claim 1, characterized in that, In step 2, the separated oils are used to prepare biodiesel or industrial oils.

7. The processing method according to claim 1, characterized in that, The residue separated in step 2 can also be used for insect rearing, preferably black soldier fly larvae.

8. The processing method according to claim 1, characterized in that, In step 3, the dosage of the compound bio-enzyme preparation is 2.5-10% of the dry weight of the kitchen waste in step 1; the cultivation method of the compound bio-enzyme preparation is to place the residue inoculated with the strain in an incubator and cultivate it for 6-12 days to obtain a compound bio-enzyme preparation with high saccharifying enzyme and / or protease activity.

9. The processing method according to claim 1, characterized in that, When the strain is a mixture of Aspergillus oryzae and Aspergillus abamori, the spore number ratio of Aspergillus oryzae to Aspergillus abamori is 1:10-20:1, preferably 5:1-15:1, and most preferably 10:

1.

10. The processing method according to claim 1, characterized in that, The compound bio-enzyme preparation obtained in step 3 can be stored at 4°C or under freeze-drying conditions.

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