CN112266833A

CN112266833A - Pine leaf environment-friendly enzyme and preparation method thereof

Info

Publication number: CN112266833A
Application number: CN202011149790.1A
Authority: CN
Inventors: 郭亮
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-10-23
Filing date: 2020-10-23
Publication date: 2021-01-26

Abstract

The invention discloses pine leaf environment-friendly enzyme and a preparation method thereof, wherein the preparation method comprises the following steps: (1) screening pine leaves, removing impurities and cleaning; (2) soaking cleaned pine leaves in beer for no less than 30 hours; (3) and taking out the soaked pine leaves, draining, putting into a fermentation tank, adding water and brown sugar in proportion, fermenting at the temperature of 33-36 ℃ for 20-30 days, and filtering to obtain the environment-friendly enzyme. According to the invention, after the trimmed pine leaves are soaked in beer and fermented by using the fermentation tank at a set temperature, the water content in the pine leaves is low, the fermentation raw materials can be added at one time, the fermentation temperature is easy to control, the flora environment is not disturbed, and the product quality is stable; the plant saponin can be produced after fermentation, and when the plant saponin is used as a cleaning agent, no chemical saponin is required to be added, so that the cleaning agent is safer and more environment-friendly and has a good cleaning effect; the environment-friendly enzyme stock solution has the functions of purifying and deodorizing common polluted water sources and is favorable for restoring ecological balance of water bodies.

Description

Pine leaf environment-friendly enzyme and preparation method thereof

The technical field is as follows:

the invention relates to the technical field of environmental protection, and particularly relates to pine leaf environment-friendly enzyme and a preparation method thereof.

Background art:

enzymes (enzymes) are actually old versions of enzymes. Enzymes are biological macromolecules with biocatalytic functions, i.e. biocatalysts, which are capable of accelerating biochemical reactions without changing the direction and products of the reactions. That is, enzymes can be used to accelerate various types of biochemical reactions, but not the biochemical reaction itself. The production process does not use any chemical synthesis substance; during the brewing process, the components are mutually promoted to form a complex and stable ferment ecosystem with multiple functions, and the activities of harmful microorganisms, especially pathogenic bacteria and putrefactive bacteria can be inhibited. The ferment is simple and easy to be made, and can be widely applied to the aspects of home furnishing, agriculture or breeding industry and the like.

At present, most enzyme solutions are prepared from various melons, fruits and vegetables in a closed, normal-temperature and light-resistant environment for at least 3 months, and because the raw materials are easy to separate out moisture, the fermentation raw materials are required to be added for multiple times according to the fermentation condition, the temperature change range is large, the flora is easy to damage, the activity of the enzyme is difficult to control, the product quality is unstable, saponin cannot be generated in the fermentation broth, and the cleaning effect is general.

The invention content is as follows:

in order to solve the above technical problems, a first object of the present invention is to provide a method for preparing pine leaf enzyme with easily controllable process conditions, strong decontamination capability and obvious cleaning effect.

The second objective of the present invention is to provide an environment-friendly pine leaf enzyme with a significant cleaning effect.

The first purpose of the invention is implemented by the following technical scheme: the preparation method of the pine leaf environment-friendly enzyme comprises the following steps:

(1) screening pine leaves, removing impurities and cleaning;

(2) soaking cleaned pine leaves in beer for no less than 30 hours;

(3) and taking out the soaked pine leaves, draining, putting into a fermentation tank, adding water and brown sugar in proportion, fermenting at the temperature of 33-36 ℃ for 20-30 days, and filtering to obtain the environment-friendly enzyme.

Preferably, in the step (3), the adding mass ratio of the pine leaves, the water and the brown sugar is as follows: 3.0: 6.6: 0.3.

the second purpose of the invention is implemented by the following technical scheme: the environment-friendly enzyme is prepared by the preparation method of the pine leaf environment-friendly enzyme.

The invention has the advantages that:

1. according to the invention, after the trimmed pine leaves are soaked in beer and fermented by using the fermentation tank at a set temperature, the water content in the pine leaves is low, the fermentation raw materials can be added at one time, the fermentation temperature is easy to control, the flora environment is not disturbed, and the product quality is stable;

2. according to the invention, pine leaves are used as enzyme raw materials, plant saponins can be produced after beer soaking and fermentation, and when the pine leaves are used as a cleaning agent, no chemical saponin is required to be added additionally, so that the pine leaves are safer and more environment-friendly, and the cleaning effect is good;

3. the beer is used for soaking to soften the cuticle on the surface of the pine leaves, so that the fermentation time is shortened, the effective ingredients can be decomposed and released quickly in the later fermentation process, and the fermentation efficiency is improved;

4. after the pine leaves are soaked in the beer, active substances can be generated in the later fermentation process, so that on one hand, the saponification reaction can be catalyzed, and the reaction is more thorough and complete; on the other hand, the cleaning component has smaller molecules and stronger permeability, thereby having stronger cleaning effect.

5. The environment-friendly enzyme stock solution has the functions of purifying and deodorizing common polluted water sources and is favorable for restoring ecological balance of water bodies.

Description of the drawings:

FIG. 1 is a diagram showing a water sample taken at the site of pond water in example 5;

FIG. 2 is a comparative graph of a sample of water taken in example 5 before treatment;

FIG. 3 is a comparative graph of the sample water of example 5 after treatment;

FIG. 4 is photographs of two stained white handkerchiefs before washing in example 6.

FIG. 5 is photographs of two stained white handkerchiefs after the washing in example 7.

The specific implementation mode is as follows:

example 1: the preparation method of the pine leaf environment-friendly enzyme comprises the following steps:

(1) screening pine leaves, removing impurities and cleaning;

(2) putting 3kg of cleaned pine leaves into a fermentation tank, adding 6.6kg of water and 0.3kg of brown sugar according to a proportion, fermenting at a constant temperature of 36 ℃ for 30 days, and filtering to obtain the environment-friendly ferment.

Example 2: the preparation method of the pine leaf environment-friendly enzyme comprises the following steps:

(1) screening pine leaves, removing impurities and cleaning;

(2) soaking 3kg of cleaned pine leaves in beer for 48 hours;

(3) and taking out the soaked pine leaves, draining, putting into a fermentation tank, adding 6.6kg of water and 0.3kg of brown sugar according to a proportion, fermenting at a constant temperature of 36 ℃ for 30 days, and filtering to obtain the environment-friendly ferment.

Example 3: the preparation method of the pine leaf environment-friendly enzyme comprises the following steps:

(1) screening pine leaves, removing impurities and cleaning;

(2) putting 3kg of cleaned pine leaves into a fermentation tank, adding 6.6kg of water and 0.3kg of brown sugar according to a proportion, naturally fermenting for 30 days at normal temperature, and filtering to obtain the environment-friendly ferment (easy to deteriorate).

Example 4: the environmental-friendly ferments prepared in examples 1 to 3 were measured for plant polyphenol content, bioflavonoid content and plant saponin, and the results showed that: the environment-friendly ferment prepared in the example 1 has the plant polyphenol content of 2.17mg/ml, the bioflavonoid content of 1.19mg/ml and the plant saponin content of 1.28 mg/ml; the environment-friendly ferment prepared in the example 2 has the plant polyphenol content of 5.15mg/ml, the bioflavonoid content of 3.53mg/ml and the plant saponin content of 3.91 mg/ml; the environment-friendly ferment prepared in example 3 has the plant polyphenol content of 1.08mg/ml, the bioflavonoid content of 0.77mg/ml and the plant saponin content of 0.35 mg/ml.

As can be seen from the above data, in example 3, the pine leaves are not soaked in beer, and are naturally fermented at normal temperature, the plant polyphenol content, the bioflavonoid content and the plant saponin content in the environment-friendly ferment are significantly lower than those in examples 1 and 2, and the plant polyphenol content, the bioflavonoid content and the plant saponin content in the environment-friendly ferment prepared in example 1 are significantly lower than those in example 2; the cuticle on the surface of the pine leaves can be softened by soaking the pine leaves in the beer, so that the fermentation time is shortened, the effective ingredients can be quickly and completely decomposed and released particularly in the later constant-temperature fermentation process, and the fermentation efficiency is improved; meanwhile, constant-temperature fermentation is beneficial to improving the product quality, and the effective components in the product are obviously increased compared with natural fermentation at normal temperature.

Example 5: adding the environment-friendly ferment stock solution prepared in the example 2 into a pond sampling water body according to a proportion for a water quality improvement contrast test:

as shown in fig. 1, 3000 ml of pond water (containing part of green algae and floating matters, the water is yellow and has fishy smell) is taken on site; as shown in fig. 2, sample water is poured into two measuring cups, 1000 ml is poured into each measuring cup, 50 ml of the environment-friendly ferment prepared in the embodiment 2 of the invention is added into the measuring cup on the right side in fig. 2, the measuring cup on the left side is not processed, and the small measuring cup on the lower side in fig. 2 is the environment-friendly ferment stock solution prepared in the embodiment 2; meanwhile, after standing for 48 hours indoors, as shown in fig. 3, the sediments at the bottoms of the two measuring cups are increased, the water color and the floating objects of the measuring cup on the left side are not changed greatly, and still have a little odor; the water body on the right measuring cup has obvious color change, most floating objects become flocculent precipitates, the water body is clear and transparent, and the odor is obviously reduced. The test results show that the environment-friendly enzyme stock solution has the effects of purifying and deodorizing common polluted water sources and is beneficial to restoring ecological balance of water bodies.

Example 6: the environmental-friendly ferment stock solution prepared in example 2 and a commercial laundry detergent are subjected to a cleaning effect comparison test:

as shown in fig. 4, two pieces of stained white handkerchiefs are taken, the environmental-friendly ferment prepared in embodiment 2 of the invention and the commercially available laundry detergent are respectively used as cleaning agents to clean the two pieces of stained white handkerchiefs, and the usage amount of the environmental-friendly ferment prepared in embodiment 2 of the invention and the commercially available laundry detergent is the same during cleaning; in fig. 5, the right side is a photograph of the handkerchief cleaned by using the environmental-friendly enzyme prepared in example 2 of the present invention, and the left side is a photograph of the handkerchief cleaned by using a commercially available laundry detergent. As can be seen from fig. 5, the sanitization of the handkerchief cleaned by the environmental-friendly ferment prepared in example 2 of the present invention is as new as possible, and the effect is equivalent to the sanitization of the handkerchief cleaned by the commercially available laundry detergent. The pine leaves can generate a large amount of active substances in the later constant-temperature fermentation process after being soaked in the beer, so that the saponification reaction can be catalyzed on one hand, and the reaction is more thorough and complete; on the other hand, the active enzyme molecules can be made smaller, the permeability is stronger, thereby improving the cleaning and sterilizing effect and being beneficial to the health of human bodies. The raw materials used in the invention are pine leaves, the material cost is low, no chemical substance is added, and the invention is more green and environment-friendly.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The preparation method of the pine tree leaf environment-friendly enzyme is characterized by comprising the following steps of:

(1) screening pine leaves, removing impurities and cleaning;

(2) soaking cleaned pine leaves in beer for no less than 30 hours;

2. The preparation method of the pine tree leaf environment-friendly enzyme according to claim 1, wherein in the step (3), the adding mass ratio of the pine tree leaves, the water and the brown sugar is as follows: 3.0: 6.6: 0.3.

3. the environmentally friendly enzyme prepared by the preparation method of the pine tree leaf environmentally friendly enzyme according to claim 1 or 2.