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A kind of crab-flavored mushroom culture material and its preparation method

A culture material and crab-flavored mushroom technology, which is applied in the direction of fertilizer mixture, fertilization device, application, etc., can solve the problems of high incidence of diseases and insect pests, low nutritional content, poor product quality, etc., and achieve good growth, high antibacterial rate and high product quality. good quality effect

Active Publication Date: 2018-01-09
济宁市利盟菌业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is little research on the special compost for the cultivation of crab-flavored mushrooms. The main raw materials of the compost are wood chips, cottonseed hulls, wood chips, bran, corn flour, etc., and a small amount of auxiliary materials are added at the same time, such as calcium carbonate and calcium sulfate. It is a commonly used raw material. These raw materials have few nutrients and poor pertinence. They have disadvantages such as long production cycle, high incidence of diseases and insect pests, low yield and poor product quality.

Method used

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  • A kind of crab-flavored mushroom culture material and its preparation method

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Embodiment 1

[0020] A crab-flavored mushroom culture material, comprising the following raw materials in parts by weight: straw 100, water chestnut vine 20, bran 3, barley powder 3, superphosphate 1.5, potassium dihydrogen phosphate 5, green algae powder 3, propolis 3, shell Polysaccharide 0.5 and sucrose 0.5, wherein the stalk is corn stalk.

[0021] Straw and water chestnut vine pretreatment: crush the straw and water chestnut vine with a grinder, the length is 8-10cm, mix well to obtain a mixture, spray layer by layer zinc chloride aqueous solution accounting for 1% of the weight of the mixture, and press it layer by layer. Sealed, anaerobic fermentation at 37°C for 30 days, when the pH drops to 4.5, the surface is sprayed with yeast fermentation liquid accounting for 5% of the weight of the mixture, sealed, anaerobic fermentation at 35~37°C for 15 days, sterilized by steam at 100°C , dry it. The mass concentration of the zinc chloride aqueous solution is 5%; the mass concentration of ...

Embodiment 2

[0027] A crab-flavored mushroom culture material, comprising the following raw materials in parts by weight: straw 100, water chestnut vine 15, bran 2, barley flour 2, superphosphate 1, potassium dihydrogen phosphate 4, green algae powder 2, propolis 3, shell Polysaccharide 0.5 and sucrose 0.5, wherein the straw is cotton straw.

[0028] Straw and water chestnut pretreatment and preparation method, with embodiment 1.

Embodiment 3

[0030] A crab-flavored mushroom culture material, comprising the following raw materials in parts by weight: straw 100, water chestnut vine 25, bran 4, barley flour 5, superphosphate 2, potassium dihydrogen phosphate 6, green algae powder 4, propolis 4, shell Polysaccharide 0.5 and sucrose 0.5, wherein the stalk is corn stalk.

[0031] Straw and water chestnut pretreatment and preparation method, with embodiment 1.

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Abstract

The invention provides a white beech mushroom culture medium and a preparation method thereof, and particularly relates to a hypsizygus marmoreus culture medium and a preparation method thereof. The hypsizygus marmoreus cultivation material comprises the following raw materials in parts by weight: 80-120 parts of straw, 10-25 parts of water chestnut vine, 1-5 parts of wheat bran, 1-5 parts of pearl barley powder, 1-2 parts of calcium superphosphate, 4-6 parts of monopotassium phosphate, 1-5 parts of chlorella powder, 2-5 parts of propolis, 0.5 part of chitosan and 0.5 part of cane sugar. The culture medium provided by the invention is reasonable in formula and balanced in nutrition, and can reduce the incidence of pests and diseases; the culture medium prepared by the preparation method is excellent in water holding capacity and air permeability, is conducive to the growth of hypsizygus marmoreus, enables the hypsizygus marmoreus to spawn fast, can shorten the production cycle, allows the yield of the hypsizygus marmoreus to be high and stable, brings remarkable economic benefits, and is suitable for industrial production; the cultivated hypsizygus marmoreus is round and smooth in cap, large in body fleshy, high in product quality, and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of edible fungus cultivation, and in particular relates to a crab-flavored mushroom culture material and a preparation method. Background technique [0002] Crab-flavored mushrooms are fresher than oyster mushrooms, thicker in meat than shiitake mushrooms, tougher than shiitake mushrooms in quality, excellent in taste and unique in crab flavor, and are one of the world's famous edible fungi. Crab-flavored mushrooms are rich in vitamins and 17 kinds of amino acids, among which the content of lysine and arginine is higher than that of common mushrooms, especially the extracts from the fruiting body (that is, the part above the root) have a variety of physiologically active components, such as fungal polysaccharides , purine, adenosine and other substances can enhance immunity, promote the improvement of teenagers' intelligence, have anti-cancer, lower cholesterol, promote the formation of antibodies and antiox...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C05G3/00C05G3/02C05G3/60
Inventor 康会刚刘泉娄立起
Owner 济宁市利盟菌业股份有限公司
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