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Edible fungus cultivation technology using bean dreg liquid

A liquid culture, edible fungus technology, applied in the application, organic fertilizer, climate change adaptation and other directions, can solve the problems of low biotransformation rate, waste of food resources, waste of resources, etc., achieve high biotransformation rate, easy industrialization, improve The effect of utilization

Inactive Publication Date: 2008-12-24
JIAMUSI UNIVERSITY
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Problems solved by technology

At present, the liquid culture of edible fungi mainly uses fine raw materials such as soybean flour, cornmeal, yeast extract, and glucose. The cost of raw materials is high. Being utilized, the biotransformation rate is low, which is a waste of food resources, and soybean flour and cornmeal are not the best carbon and nitrogen sources for all edible fungi, which restricts the industrial production of edible and medicinal fungi
[0003] Okara is the leftovers (waste) from the production of soybean milk and soybean flour. It is rich in nutrients and has a large output. If 1 ton of soybean flour is produced, 1.2 tons of wet soybean dregs will be produced. Currently, it is mainly used as feed, and the nutrients in soybeans cannot be fully utilized, resulting in waste of resources.

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  • Edible fungus cultivation technology using bean dreg liquid

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Embodiment Construction

[0008] (1) Material selection: The raw materials and auxiliary materials used should reach food grade. The bean dregs should be fresh, no peculiar smell, no impurities, and have the unique smell of soybeans. Use baking soda to adjust the pH to 6.8-8.0, stir evenly, filter, collect the filtrate, and then use citric acid to adjust the pH of the filtrate to 5.8-6.5. (3) Ingredients: add 2-20% okara, 2-6% glucose or sucrose, 0.1-0.5% magnesium salt, 0.1-0.8% phosphate, 0.1-0.5% calcium salt, 0.01-0.1‰ to the okara infusion iron salts. (4) Sterilization and cooling: use 100-120°C for 10-60 minutes to sterilize in a solid tank, and then cool to the inoculation temperature of 25-30°C. (5) Inoculation: Aseptic operation, 5-15% of edible fungus liquid seeds are inserted. (6) Fermentation: Fermentation is carried out for 6-12 days at a ventilation ratio of 1:0.1-1.0, a rotation speed of 100-200 r / min, and a temperature of 25-30°C.

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Abstract

The invention provides a method for liquidly culturing edible fungus mycelia using soybean residue as main material. The different edible fungus mycelia are liquidly cultured by adding different ratio of sucrose or glucose, different ratio of magnesium salt, phosphate, calcium salt and ferric salt into the main materials of soybean residue immersion liquid and soybean residue. The method is suitable for liquidly culturing most edible funguses and has advantages of big density of mycelial pellet, easy separation, high biological conversion rate, low material cost, simple technology, easy industrialization. The produced edible fungus mycelia can be used in producing healthy food and drug such as edible healthy soybean powder, edible fungus polysaccharide preparation, edible healthy drink and the like.

Description

Technical field [0001] The invention provides a formula and method for cultivating edible fungus mycelium in liquid with bean dregs as the main material, and belongs to the technical field of edible fungus liquid fermentation by using industrial waste residue. Background technique [0002] Edible fungi are an important biological resource, rich in functional biological substances. Liquid culture of edible fungus mycelium is an important means for the pharmaceutical industry and health care products industry to obtain functional biological substances of edible fungi. At present, the liquid culture of edible fungi mainly uses fine raw materials such as soybean flour, cornmeal, yeast extract, and glucose. The cost of raw materials is high. If it is used, the biotransformation rate is low, which is a waste of food resources, and soybean flour and cornmeal are not the best carbon and nitrogen sources for all edible fungi, which restricts the industrial production of edible and me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C05G1/00C05F5/00A01G1/04
CPCY02A40/20
Inventor 丁玉萍赵永勋靖桂云雍达明申健
Owner JIAMUSI UNIVERSITY