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Culture medium formula for cultivating white beech mushrooms by utilizing needle mushroom fungus chaff and cultivating method thereof

A technology of Flammulina velutipes mushroom bran and culture medium formulation, which is applied in the directions of botanical equipment and methods, application, and horticulture, can solve problems such as decline and increase in profits, and achieve the advantages of shortening the growth cycle, increasing the proportion of nutrients, and improving the biotransformation rate. Effect

Inactive Publication Date: 2012-07-04
STARWAY FOOD TECH DONG GUAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the white jade mushroom industry is developing rapidly, but the profit is declining due to the rising price of raw materials. If the white jade mushroom is cultivated with enoki mushroom chaff instead of some sawdust and cottonseed shells, it will turn waste into treasure and reduce the production cost of white jade mushroom. It is of great significance to the development of white jade mushroom industry. Significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Crush the fresh Flammulina velutipes chaff, then dilute 100g of Huawei R50 microbial putrefaction agent 500 times, and evenly spray it on 100kg of Flammulina velutipes chaff, and stir while spraying to ensure that the same batch of fungus chaff is fermented evenly. The humidity is controlled at 50%, the temperature is 40°C, and after 25 days of fermentation, it can be used as a material for the cultivation of white jade mushrooms.

[0022] 44% Flammulina velutipes fungus chaff treated by microbial putrefaction agent fermentation and corn cob 30%, wheat bran 8%, corn flour 5%, rice bran 12%, lime 1%, pH 7, mix according to the mass percentage described, then pack bottle.

[0023] Filling: 850cc plastic bottles are used, each bottle is filled with about 550g, and the filling should not be too tight or too loose, so as to see a slight gap in the medium. Machine bottling, punch 1 hole, the tightness of the material surface is suitable, and the capping machine caps the bott...

Embodiment 2

[0031] Crush the fresh Flammulina velutipes chaff, then dilute 100g of Huawei R50 microbial putrefaction agent 1000 times, and evenly spray it on 100kg of Flammulina velutipes chaff, and stir while spraying to ensure that the same batch of fungus chaff is evenly fermented. The humidity is controlled at 70%, the temperature is 45°C, and after 20 days of fermentation, it can be used as a material for the cultivation of white jade mushrooms.

[0032] 60% of Flammulina velutipes fungus chaff treated by fermentation with microbial putrefaction agent is mixed with 25% of corn cob, 5% of wheat bran, 3% of corn flour, 6% of rice bran, 1% of lime, pH 7, and mixed according to the stated mass percentage, then packed bottle.

[0033] Filling: 850cc plastic bottles are used, each bottle is filled with about 550g, and the filling should not be too tight or too loose, so as to see a slight gap in the medium. Machine bottling, punch 1 hole, the tightness of the material surface is suitable,...

Embodiment 3

[0041] Crush the fresh Flammulina velutipes chaff, then dilute 100g of Huawei R50 microbial putrefaction agent 800 times, and evenly spray it on 100kg Flammulina velutipes chaff, and stir while spraying to ensure that the same batch of fungus chaff is evenly fermented. The humidity is controlled at 65%, the temperature is 55°C, and after 40 days of fermentation, it can be used as a material for the cultivation of white jade mushrooms.

[0042] Fermented Flammulina velutipes 70% with corn cob 15%, wheat bran 5%, corn flour 5%, rice bran 3.5%, lime 1.5%, pH 7, mixed according to the mass percentage, then loaded bottle.

[0043] Filling: 850cc plastic bottles are used, each bottle is filled with about 550g, and the filling should not be too tight or too loose, so as to see a slight gap in the medium. Machine bottling, punch 1 hole, the tightness of the material surface is suitable, and the capping machine caps the bottle.

[0044] Sterilization: After bottling, high temperature...

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PUM

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Abstract

The invention belongs to the technology of cultivating edible mushrooms, and relates to a culture medium formula for cultivating white beech mushrooms by utilizing needle mushroom fungus chaff and a cultivating method thereof. The culture medium formula comprises the following compositions: 43.5-82.5 percent of needle mushroom fungus chaff, 10-30 percent of corncob, 4-8 percent of wheat bran, 1-5 percent of corn starch, 2-12 percent of rice bran and 0.5-1.5 percent of lime, the pH (Potential of Hydrogen) is 7, and the percentage is mass percentage. The needle mushroom fungus chaff can be processed for 15-45 days through a micro R50 microorganism corrosion agent and can be bottled for sterilizing, inoculating and managing fruiting after being uniformly mixed with other compositions. According to the culture medium formula disclosed by the invention, processed needle mushroom fungus chaff is used for replacing the traditional saw dust and cottonseed hulls, the white beech mushrooms are cultivated by utilizing the high nutritive peculiarity of the needle mushroom fungus chaff, and a new way is provided for cultivating raw materials of the edible mushrooms.

Description

technical field [0001] The invention belongs to an edible fungus cultivation technique, and in particular relates to a medium formula and a cultivation method for cultivating white jade mushrooms by utilizing flammulina velutipes chaff. Background technique [0002] White jade mushroom belongs to Basidiomycota, Basidiomycetes, Agaricales, Tricholomataceae, Hypsizygus in classification, also known as royal mushroom, white jade mushroom, white jade Mushroom, white crab-flavored mushroom, white seafood mushroom, white sea-flavored mushroom, imperial antler, are true jitake mushrooms Hypsizygus marmoreus white variety. The white jade mushroom has a clean and beautiful body, delicate texture and excellent taste. It is a high-quality mountain delicacy favored by domestic and foreign markets. It has high protein, low calorie and low fat, and has health care functions. According to the report in the 10th issue of "Technology and Market" magazine in 2007, the common cultivation med...

Claims

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Application Information

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IPC IPC(8): A01G1/04
Inventor 叶运寿许喜佳宋斌黄清华李泰辉李挺
Owner STARWAY FOOD TECH DONG GUAN
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