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A kind of cultivation method of Tibetan ling mushroom strain

A cultivation method and a technology of hidden mushroom strains, which are applied in the field of cultivation of hidden mushroom strains, can solve problems such as the cultivation of hidden hidden mushroom strains without exposure, and achieve the effects of facilitating reproduction, simple method, and promoting and strengthening digestion

Active Publication Date: 2015-11-18
SHENZHEN SEVEN COLOR LAND AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yogurt prepared on the market is rarely made with the strains of Cangling mushrooms, and there have been no reports about the cultivation of domesticated Cangling mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The invention provides a method for cultivating Tibetan ling mushroom strains, which is characterized in that it comprises the following steps

[0015] 1) Preparation of culture medium: take 500 grams of sawdust, 300 grams of cassava residues, 100 grams of grains, and 50 grams of white sugar, mix them evenly and place them under the conditions of high temperature 100 °C and high pressure 30 MPa for 40 minutes, and then naturally Cool to room temperature;

[0016] 2) Cultivation of Tibetan spirit mushrooms: culture Tibetan spirit mushrooms in culture medium, sprinkle water on the medium, the ratio of medium to water is 5:1, the culture temperature is 25°C, and the relative humidity of the air is 60°C. %, cultivated for 10 days until the mycelium balls of Cangling mushrooms were obtained, cultivating Cangling mushrooms under the above-mentioned environment and humidity conditions, can improve the balling rate of mycelium balls well, and the mycelium balls of Cangling mush...

Embodiment 2

[0019] More preferably, the cultivation method of this kind of hidden mushroom strain is characterized in that it comprises the following steps

[0020] 1) Preparation of culture medium: Take 600 grams of wood chips, 350 grams of cassava residues, 150 grams of grains, and 80 grams of white sugar, mix them evenly and place them under the conditions of high temperature 110°C and high pressure 40MPa for 60 minutes, and then naturally Cool to room temperature;

[0021] 2) Cultivation of Tibetan spirit mushrooms: culture Tibetan spirit mushrooms in culture medium, sprinkle water on the medium, the ratio of medium to water is 5:1, the culture temperature is 28°C, and the relative humidity of the air is 70°C. %, cultivated for 15 days until the mycelial balls of Cangling mushrooms were obtained, cultivating Cangling mushrooms under the above-mentioned environmental and humidity conditions can well improve the ball-forming rate of the mycelium balls. Before domestication in fresh mil...

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Abstract

The invention provides a method for cultivating Tibetan kefir strains. The method is characterized by including the following steps that first, a culture medium is prepared, wherein 50 parts to 100 parts of saw dust, 30 parts to 40 parts of manioc waste, 10 parts to 20 parts of grains and 5 parts to 12 parts of white granulated sugar are taken and evenly mixed, the mixture is boiled and disinfected for 40 minutes to 60 minutes at the high temperature of 100 DEG C to 120 DEG C and the high pressure of 30 MPa to 40 MPa, and then the mixture is naturally cooled to room temperature at normal temperature; second, Tibetan kefir is cultivated; third, domestication is performed. The Tibetan kefir strains cultivated with the method are used for making yogurt, no thickening agent or sweetening agent or additive is used, and the method is simple and high in operability and has wide market prospects.

Description

technical field [0001] The invention relates to the field of strain cultivation methods, in particular to a cultivation method of Tibetan spirit mushroom strains. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, pasteurizes it, adds beneficial bacteria to the milk, ferments it, and then cools it for filling. There are many types of yoghurts currently on the market, with all kinds of flavors. Undoubtedly, yoghurt not only retains all the nutrients of fresh milk, but also produces many nutrients necessary for human nutrition during the fermentation process. A variety of vitamins, such as VB1, VB2, VB6, VB12, have extremely high nutritional value. The beneficial bacteria used in the normal yogurt preparation process are Streptococcus thermophilus, Lactobacillus bulgaricus, Clostridium butyricum, lactic acid bacteria, bifidobacteria, actinomycetes and yeasts. Various sweeteners, thickeners and additives are required in the process of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G1/04C05G3/00
Inventor 范小虎
Owner SHENZHEN SEVEN COLOR LAND AGRI TECH CO LTD