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Hypsizygus marmoreus high quality culture method

A cultivation method and technology of shimeji mushrooms, applied in mushroom cultivation, cultivation, plant cultivation and other directions, can solve the problems of long seed production cycle and production cycle, difficult quality control, imperfect operating standards, etc., and achieve a good economy. Benefit, high-quality, safe and stable production, and the effect of improving fruiting yield and A rate

Inactive Publication Date: 2019-12-03
西充星河生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of jiji mushroom is carried out according to the production mode of solid strains, and there are many production process links, and the operation standards related to each production link such as raw materials, bottling, sterilization, inoculation, cultivation, growth, fruiting, packaging, etc. are not perfect , quality control is difficult, and the seed production cycle and production cycle are relatively long, which affects production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A high-quality cultivation method of shiji mushroom, comprising the steps of:

[0027] (1) Prepare medium: put 10 parts of corncobs, 15 parts of cottonseed hulls, 5 parts of bran, 1 part of corn flour, 15 parts of rice bran, and 3 parts of soybean hulls into the mixing tank and stir for 3 minutes, then add 40 parts of sawdust and continue stirring 15 minutes, then evenly sprinkle 0.1 part of lime and 0.5 part of calcium carbonate, add water and stir until the water content is 64.5%; immediately put into a culture bottle after stirring, the temperature in the bottling room is 22°C, the humidity is 70%, and the PPT used for bottling The capacity of the bottle is 1170ml, and the diameter of the bottle mouth is 78cm; the bottle is in a tight top and bottom loose state, showing a large gap in the lower half, while the upper half is tighter; the bottle weighs 860g when the water content is 65%; The pH value before the bottle is 6.5, and the pH after sterilization is 5.8; afte...

Embodiment 2

[0033](1) Preparation of medium: put 14 parts of corncobs, 16 parts of cottonseed hulls, 7 parts of bran, 2 parts of corn flour, 17 parts of rice bran, and 5 parts of soybean hulls into the mixing tank and stir for 5 minutes, then add 47 parts of wood chips and continue stirring 15-20min, then sprinkle 0.1 part of lime and 0.9 part of calcium carbonate evenly, add water and stir until the water content is 65%; immediately put into a culture bottle after stirring, the temperature in the bottling room is 24°C, the humidity is 75%, and the bottle is used The capacity of the PPT bottle is 1170ml, and the diameter of the bottle mouth is 78cm; the bottle is in a tight top and bottom loose state, showing a large gap in the lower half, while the upper half is relatively tight; the bottle weighs 880g when the moisture content is 65%. The pH value before bottling is 6.7, and the pH value after sterilization is 6.0; after bottling is completed, the bottle cap must be fastened; after bottl...

Embodiment 3

[0039] A high-quality cultivation method of shiji mushroom, comprising the steps of:

[0040] (1) Preparation of medium: put 15 parts of corncobs, 20 parts of cottonseed hulls, 10 parts of bran, 5 parts of corn flour, 20 parts of rice bran, and 10 parts of soybean hulls into the mixing tank and stir for 8 minutes, then add 50 parts of wood chips and continue stirring 20 minutes, then sprinkle 0.5 parts of lime and 1 part of calcium carbonate evenly, add water and stir until the water content is 65.5%; immediately put into culture bottles after stirring, the temperature in the bottling room is 26°C, the humidity is 80%, and the PPT used for bottling The capacity of the bottle is 1170ml, and the diameter of the bottle mouth is 78cm; the bottle is in a tight top and bottom loose state, showing that the gap in the lower half is relatively large, while the upper half is relatively tight; when the water content is 70%, the bottle weight is 1000g; The pH value before the bottle is 6....

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PUM

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Abstract

The invention belongs to the technical field of biological strain culture, and discloses a high quality culture method. The method comprises the following steps of (1) culture medium preparation, wherein corn cobs, cottonseed husks, bran, corn flour, rice bran and soybean hulls are stirred, then sawdust is added, stirring continues to be conducted, lime and calcium carbonate are uniformly scattered, water is added, stirring is conducted, the mixture is loaded into a culture bottle immediately after stirring is finished, and steam sterilization is conducted after bottling is finished; (2), inoculation, the sterilized culture bottle in step (1) is subjected to ultraviolet disinfection and ozone disinfection, after cooling is conducted, a hypsizygus marmoreus liquid strain is inoculated; (3),culture management, wherein culture is conducted in three stages, and mycelium stimulation treatment is conducted after culture; (4), fruiting management, wherein warehouse humidity and CO2 concentration in the inducement to primordium period, germination control period, incubation period and growing period are limited; (5), harvesting and storing, wherein harvesting and storing are conducted ina room at 15-18 DEG C, and products packed on the same day are stored in the warehouse. According to the culture method, the production cycle is shortened, and it is guaranteed that produced fresh hypsizygus marmoreus is high in quality and safe.

Description

technical field [0001] The invention belongs to the technical field of biological strain cultivation, and relates to a high-quality cultivation method of shimeji mushroom. Background technique [0002] True jiji mushroom is an excellent edible fungus, which is famous for its smooth and tender cap, crisp handle, rich nutrition and delicious taste. The protein of Jiji mushroom has a complete range of amino acids, and the content is very rich, especially the content of lysine and arginine is particularly high. Dried jiji mushroom contains 8.87% protein, 60.2% carbohydrate, and 74% crude fiber. It is a low-calorie, low-fat health food. The function of the spleen to quench thirst, the effect of clearing heat and calming the liver, regular consumption can improve immunity, prevent aging and prolong life. At present, the production process of jiji mushroom is carried out according to the production mode of solid strains, and there are many production process links, and the operat...

Claims

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Application Information

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IPC IPC(8): A01G18/00A01G18/20
CPCA01G18/00A01G18/20
Inventor 黄清华许喜佳陈长青王志学尹军严会
Owner 西充星河生物科技有限公司
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