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Method for producing high-quality pleurotus eryngii

A high-quality technology of Pleurotus eryngii, applied in the field of producing high-quality Pleurotus eryngii, can solve the problem of undiscovered mixed light source light induction, etc., achieve good mushroom shape, high biological conversion rate, and save resources

Inactive Publication Date: 2018-03-13
广西科学院生物研究所有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] In summary, it can be seen from the comparative documents that the public information shows that there are patent documents in the prior art that use mulberry branches or cassava residues as the substrate for Pleurotus eryngii alone, but cassava stalks, mulberry branches, fermented mango waste residues, litchi There is no relevant patent publication for mixing waste residue as raw material; nor is there any technical disclosure of using mixed light sources for light induction in the prior art

Method used

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  • Method for producing high-quality pleurotus eryngii

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Effect test

Embodiment 1

[0033] The method step of producing high-quality Pleurotus eryngii is:

[0034] Production medium: ferment mango waste residue and lychee waste residue, dry mulberry branches, cassava stalks, mango waste residue and litchi waste residue, and after drying, pass through a chip dual-purpose crusher with a diameter of 6 mm to pulverize and mix as Base, add other auxiliary materials and water, adjust the pH to 8.0, and put it into the bacteria bag;

[0035] Sterilization treatment: steam sterilization treatment for the bacteria bag;

[0036] Cooling: Cool down to below 23°C after the bag is sterilized;

[0037] Inoculation: put in the inoculation box and insert the Pleurotus eryngii strain;

[0038] Bacteria Cultivation: The strains are cultivated in dark light for 30-35 days, the light intensity is less than 30lx, the ambient temperature is controlled at 20-22°C, and the air humidity RH is kept less than 70%;

[0039] Induction: After the hyphae are overgrown, use a mixed light s...

Embodiment 2

[0045] The method step of producing high-quality Pleurotus eryngii is:

[0046] Production medium: ferment mango waste residue and lychee waste residue, dry mulberry branches, cassava stalks, mango waste residue and litchi waste residue, and after drying, pass through a chip dual-purpose crusher with a diameter of 8 mm to pulverize and mix as Base, add other auxiliary materials and water, adjust the pH to 8.5, and put it into the bacteria bag;

[0047] Sterilization treatment: steam sterilization treatment for the bacteria bag;

[0048] Cooling: Cool down to below 23°C after the bag is sterilized;

[0049] Inoculation: insert Pleurotus eryngii strains in an inoculation box or a sterile room;

[0050] Bacteria Cultivation: The strains are cultivated in dark light for 30-35 days, the light intensity is less than 30lx, the ambient temperature is controlled at 20-22°C, and the air humidity RH is kept less than 70%;

[0051] Induction: After the hyphae are overgrown, use a mixed...

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Abstract

The invention discloses a method for producing high-quality pleurotus eryngii. The method is characterized in that matrix raw materials of mulberry branches, tapioca stems, fermented mango waste residues and lychee waste residues are dried, a bacteria barrel is prepared, and sterilization, cooling, inoculation, cultivation of bacteria and mixed light source induction are conducted to obtain the pleurotus eryngii. The obtained pleurotus eryngii has high quality, high yield, high efficiency and good mushroom shape. Besides, as the matrix is prepared by using plant waste residues, the generationof waste is reduced and the environment is protected.

Description

technical field [0001] The invention relates to a production method of edible fungi, in particular to a method for producing high-quality pleurotus eryngii. Background technique [0002] Pleurotus eryngii, scientific name: Pleurotus eryngii Quel. It is a new species of rare edible fungus that integrates edible, medicinal and therapeutic uses. The mushroom body has the aroma of almonds, the meat is thick, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. It is very popular among people, and its market price is 3-5 times higher than that of oyster mushrooms. Nutritional value: every 100 grams of Pleurotus eryngii contains: calories (kcal) 31.00 carbohydrates (grams) 8.30 fat (grams) 0.10 protein (grams) 1.30 protein contains 18 ki...

Claims

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Application Information

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IPC IPC(8): A01G18/20A01G18/00A01G18/40C05F15/00
CPCC05F5/002C05F11/00
Inventor 何达崇李发盛罗先群曾维铭黄雪星杨学良陈伟霖杨林金
Owner 广西科学院生物研究所有限责任公司
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