Method for preparing edible mushroom culture medium by utilizing agricultural and sideline product processing waste

Abstract

The invention discloses a method for preparing an edible mushroom culture medium by utilizing agricultural and sideline product processing waste, and belongs to the technical field of edible mushroom cultivation. The edible mushroom culture medium is prepared based on agricultural and sideline product processing waste materials such as corncobs, tomato pomace and strawberry pomace. Experiments show that by using the culture medium disclosed by the invention, the yield of the edible mushrooms can be remarkably improved, the growth cycle of the edible mushrooms can be shortened, the yield of the edible mushrooms can be improved, and the content of nutritional ingredients in thalli can be improved; moreover, the culture medium has the effects of promoting growth and improving quality on three different edible mushrooms including lucid ganoderma, flammulina velutipes and morchella esculenta, so that the culture medium prepared by the method can be widely applied to culture of different edible mushrooms. Meanwhile, the invention provides a new method for utilization of agricultural and sideline product processing wastes and efficient preparation of edible mushrooms, and the method has a wide application prospect.

Description

Technical Field

[0001] The invention relates to the field of edible fungus cultivation, and in particular to a method for preparing an edible fungus culture matrix by utilizing agricultural and sideline product processing waste. Background Art

[0002] With the rapid development of the agricultural product processing industry, various types of waste are generated during the processing of agricultural products. The usual treatment method is on-site incineration or direct disposal. This method not only causes environmental pollution, but also causes many usable materials to be abandoned, which directly affects resource conservation, environmental protection, quality safety and farmers' income increase. Therefore, how to make high-value use of the large amount of waste generated during its processing has been the focus of researchers in recent years. The waste generated during the processing of agricultural products is mainly divided into three categories: plant, animal and microbial. Among them, plant waste mainly refers to the pomace and peel generated during the processing of fruits and vegetables; animal waste mainly refers to bones, viscera and shells generated during the processing of poultry, livestock meat and seafood; microbial waste mainly refers to microorganisms such as yeast in the lees after fermentation.

[0003] These agricultural product processing wastes can be recycled and reproduced using high-tech to achieve green ecological recycling and fully tap the value of agricultural products. For example, efficient recovery of active substances from processing wastes is a conventional technical means for high-value utilization of agricultural product processing wastes. Solvent extraction is the most commonly used method for recovering active substances from agricultural product processing wastes, but this method has disadvantages such as high energy consumption, long time and large solvent consumption. Moreover, the mode of extracting active substances for reuse has its own limitations such as many steps and large losses. How to directly apply agricultural product processing wastes is the current frontier direction of research. The relevant technologies for simply treating agricultural product processing wastes and cultivating edible fungi are constantly developing. Edible fungi refer to large fungi with large bacterial bodies and can be eaten, which have rich nutritional value, health care effects and medicinal functions. Agricultural product processing wastes commonly used as edible fungi culture substrates include sawdust, bran and soybean meal powder, and the further developed culture substrates are often limited to specific edible fungi varieties; therefore, it is of great significance to expand the source of agricultural product processing wastes used for cultivating edible fungi and provide an efficient and widely applicable edible fungi culture substrate. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing edible fungi culture matrix using agricultural and sideline product processing waste to solve the problems existing in the above-mentioned prior art. The present invention makes full use of agricultural and sideline product processing waste, and the prepared culture matrix can efficiently cultivate a variety of edible fungi.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The invention provides an edible fungus culture matrix, which comprises the following raw materials in parts by weight: 25-35 parts of corn cobs, 30-40 parts of tomato pomace, 15-25 parts of strawberry pomace, 8-15 parts of fish viscera powder and 1-3 parts of calcium carbonate.

[0007] Preferably, the raw materials include the following parts by weight: 30 parts of corn cobs, 35 parts of tomato pomace, 20 parts of strawberry pomace, 12 parts of fish viscera powder and 2 parts of calcium carbonate.

[0008] Preferably, the tomato pomace is the waste residue remaining after tomato fruits are extracted; and the strawberry pomace is the waste residue remaining after strawberry fruits are extracted.

[0009] The present invention also provides a method for preparing the edible fungus culture matrix, comprising the following steps:

[0010] Weigh the raw materials according to weight;

[0011] Mixing the tomato pomace, the strawberry pomace and water, heating, keeping warm, cooling to 25° C., filtering, and obtaining a pomace mixture;

[0012] The pomace mixture is mixed with the corn cob, the fish viscera powder and the calcium carbonate, stirred and sterilized to obtain the edible fungus culture matrix.

[0013] Preferably, the mass ratio of the tomato pomace to water is 1:2; and the heating is heating to 45-60°C.

[0014] Preferably, the insulation time is 40-60 minutes.

[0015] Preferably, the stirring time is 20-40 min and the rotation speed is 1200-2000 rpm.

[0016] Preferably, the sterilization is steam sterilization at 121° C. under 103.4 kPa for 30 min.

[0017] The invention also provides the use of the edible fungus culture matrix in promoting the growth of edible fungi, shortening the growth cycle of edible fungi or improving the quality of edible fungi.

[0018] Preferably, the edible fungi include Ganoderma lucidum, Flammulina velutipes and Morchella.

[0019] The invention also provides a method for cultivating edible fungi, including the step of cultivating edible fungi on the edible fungi culture medium.

[0020] The present invention discloses the following technical effects:

[0021] The present invention prepares an edible fungus culture substrate based on agricultural and sideline product processing waste materials, corn cobs, tomato pomace, and strawberry pomace. Experiments show that the use of the culture substrate of the present invention can significantly improve the yield of edible fungi, shorten the growth cycle of edible fungi, increase the yield of edible fungi, and increase the content of nutrients in the fungus; tomato pomace and strawberry pomace are used together as culture substrates, which are better than other processing waste residues of fruits and vegetables; and the culture substrate has the effect of promoting growth and improving quality of three different edible fungi, namely, Ganoderma lucidum, Flammulina velutipes, and Morchella, which shows that the culture substrate prepared by the present invention can be widely used in the cultivation of different edible fungi. At the same time, the present invention provides a new method for the utilization of agricultural and sideline product processing waste materials and the efficient preparation of edible fungi, and has broad application prospects. DETAILED DESCRIPTION

[0022] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0023] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0024] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0025] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0026] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0027] The feasible methods found in the art include: a method of preparing shiitake mushroom culture medium from fruit peel, which is made from the following raw materials in parts by weight: 30-45 parts of citrus peel residue, 35-40 parts of mulberry wood, 60-80 parts of 7% dilute sulfuric acid solution, 10-15 parts of quartz sand, 10-15 parts of wine trough, 5-8 parts of quicklime, 15-20 parts of apple peel, 80-100 parts of soybean meal, 10-15 parts of peat soil, 50-70 parts of rice husk and an appropriate amount of water. The method for preparing a shiitake mushroom culture medium from the peel comprises the following steps: (1) cutting and crushing peeled mulberry wood into wood chips with a length × width = 8-12 cm × 5-8 cm and a thickness not exceeding 1.2 cm, placing the chips in a container containing a 7% dilute sulfuric acid solution, heating to 80-90° C., and maintaining the temperature for 4-5 hours; (2) drying the wood chips obtained in (1), and then placing them in a muffle furnace, filling it with nitrogen and adding quartz sand, heating and carbonizing them under anaerobic conditions, controlling the temperature to 450° C., and performing the carbonization for 4-6 hours. After completion, placing the chips in a sufficient amount of water for steaming and removing the carbonized wood chips. Carbonize impurities to obtain the desired modified mulberry wood chips; (3) mix quicklime, citrus peel residue, apple peel and soybean meal, add water to adjust the moisture content to 70-80%, cover with plastic film to keep warm, pile and ferment for 4-5 days, turn 1-2 times in the middle, and sterilize the product again at high temperature after completion; (4) add appropriate amount of water to the product obtained in (3), ball grind to a homogenous slurry, add the modified wood chips obtained in (2), and vibrate and stir for 30-40 minutes; (5) mix the product obtained in (4) with other remaining ingredients, mix well, adjust the moisture content to 50-55%, and the pH to 5.5-6, and then bag it.

[0028] The feasible methods discovered in the art include: an edible fungus culture medium, which is made by mixing and crushing the following raw materials in parts by weight into powder: 20-30 parts of rice bran, 30-40 parts of toon buds, 10-14 parts of wine lees, 25-30 parts of kudzu root powder, 30-40 parts of grape skin residue, 1-2 parts of cellulase, 20-24 parts of malt, and 20-25 parts of mulberry leaves.

[0029] The tomato pomace in the embodiment of the present invention is the waste residue remaining after the ripe tomato fruits are washed, pulped and filtered in the process of producing tomato sauce; the strawberry pomace is the waste residue remaining after the strawberry fruits are washed, chopped, boiled, centrifuged and the supernatant is collected; the citrus pomace is the waste residue remaining after the citrus is washed, the pulp and the peel are separated, the peel is subjected to oil extraction treatment, and the pulp is subjected to juice extraction treatment, and the remaining waste residue is re-mixed; the grape skin pomace is the waste skin residue remaining after the wine is brewed, the juice is extracted, and the residue is filtered and removed.

[0030] The edible fungi used in the embodiment of the present invention include ganoderma lucidum, enoki mushroom and morel. Among them, ganoderma lucidum (Ganoderma lucidum (Curtis) P.Karst.) is a fungus of the family Ganoderma and the genus Ganoderma, which is usually grown in a broad-leaved forest with scattered light. It needs suitable humidity and sufficient light for growth, and prefers to grow in a slightly acidic environment. There is a handle, and the small handle is lateral. The cap is wooden, corky, fan-shaped, with grooves, kidney-shaped, semicircular or nearly circular, with a brownish yellow or reddish brown surface, blood red to chestnut, and sometimes the edge gradually becomes light yellow brown to yellowish white, with a lacquer-like luster, and the cover surface has concentric ring grooves, sharp or slightly blunt edges, and often involutes. The fungus meat is white to light brown, often light brown near the tube, the tube is small, the tube hole surface is pale white, white cinnamon, light brown to light yellow brown, the tube mouth is nearly circular, the stipe is lateral, partial or mesogenic, nearly cylindrical, and has a strong lacquer-like luster. Basidiospores are ovoid or flat at the top, double-walled, transparent and smooth outer wall, brown or light brown inner wall, with small thorns and an oil droplet in the center. Ganoderma lucidum fruiting bodies are rich in nutrients such as mineral elements, polysaccharides and proteins, which can be used to make medicinal food, as well as processed into beverages, bread and flour and other products. The "Chinese Medicine Dictionary" also states that the fruiting bodies of Ganoderma lucidum can be used as medicinal materials, which can play the role of invigorating qi, strengthening the body, calming and tranquilizing the mind. Flammulina velutipes is a fungus of the genus Flammulina in the family Trichodermaceae. It grows in clusters on rotten wood piles or roots of broad-leaved forests such as elm and willow, and occasionally on living standing trees of various broad-leaved trees. Its cap is spherical, with thin edges, yellow-brown, slimy surface, connected at the base, and clustered. The dried product looks like golden needle vegetables, so it is called golden needle mushroom. The surface of the velutipes is yellow, dark yellow-brown or cinnamon, with a slightly darker color in the middle and a milky yellow edge. The velutipes filaments are white to milky white or slightly pink, and vary in length. Flammulina velutipes is a low-temperature edible fungus, with an optimum temperature of about 8°C. It is sensitive to water requirements and requires more water. To prevent the occurrence of diseases and insect pests, the humidity should be low when the temperature is high. Flammulina velutipes is an aerobic and photophobic fungus. Mycelium growth does not require light, and small buds can be formed in the dark. Morchella (Morchella esculenta (L.) Pers.) is a fungus of the Morchaceae family and the Morchella genus, which mostly grows on the humus layer of broad-leaved forests or mixed coniferous and broad-leaved forests. It mainly grows in humus-rich sandy loam or brown soil, brown soil, etc. Morchella is more likely to occur in large numbers on forest land after fire. Morchella is a edible and medicinal fungus with a unique fragrance and rich nutrition. The cap is nearly spherical, ovate to elliptical, up to 10 cm high, with a blunt top and a tripe-like pit on the surface. The pits are irregular in color from eggshell to light yellow-brown, with lighter ridges, the handle is nearly cylindrical, nearly white, hollow, and cylindrical. The spores are oblong, colorless, with swollen tips of the side threads, light in body, and crisp in texture.

[0031] The sterilization in the embodiment of the present invention is steam sterilization at 121° C. under 103.4 kPa for 30 min.

[0032] Example 1

[0033] Weigh 350 g corn cob, 300 g tomato pomace, 250 g strawberry pomace, 80 g fish viscera powder and 10 g calcium carbonate;

[0034] Mix tomato pomace, strawberry pomace and 600 mL of water, heat to 55°C, keep warm for 45 min, and cool to 25°C;

[0035] Corn cobs, fish viscera powder and calcium carbonate were added, mixed, stirred at 2000 rpm for 20 min, and sterilized to obtain the edible fungus culture matrix.

[0036] Example 2

[0037] Weigh 250 g corn cob, 400 g tomato pomace, 150 g strawberry pomace, 150 g fish viscera powder and 30 g calcium carbonate;

[0038] Mix tomato pomace, strawberry pomace and 800 mL of water, heat to 45°C, keep warm for 60 min, and cool to 25°C;

[0039] Corn cobs, fish viscera powder and calcium carbonate were added, mixed, stirred at 1500 rpm for 30 min, and sterilized to obtain the edible fungus culture matrix.

[0040] Example 3

[0041] Weigh 300 g corn cob, 350 g tomato pomace, 200 g strawberry pomace, 120 g fish viscera powder and 20 g calcium carbonate;

[0042] Mix tomato pomace, strawberry pomace and 700 mL of water, heat to 60°C, keep warm for 40 min, and cool to 25°C;

[0043] Corn cobs, fish viscera powder and calcium carbonate were added, mixed, stirred at 1200 rpm for 40 min, and sterilized to obtain the edible fungus culture matrix.

[0044] Example 4

[0045] Weigh 320 g corn cob, 330 g tomato pomace, 210 g strawberry pomace, 100 g fish viscera powder and 25 g calcium carbonate;

[0046] Mix tomato pomace, strawberry pomace and 660 mL of water, heat to 50°C, keep warm for 50 min, and cool to 25°C;

[0047] Corn cobs, fish viscera powder and calcium carbonate were added, mixed, stirred at 1800 rpm for 35 min, and sterilized to obtain the edible fungus culture matrix.

[0048] Comparative Example 1

[0049] The only difference from Example 3 is that 120 g of fish bone powder is used to replace the fish viscera powder in Example 3, and other raw materials and preparation methods are the same.

[0050] Comparative Example 2

[0051] The only difference from Example 3 is that after mixing the tomato pomace, strawberry pomace and water, no heating and heat preservation steps are performed, and corn cobs, fish viscera powder and calcium carbonate are directly added. Other preparation methods are the same.

[0052] Comparative Example 3

[0053] The only difference from Example 3 is that 200 g of citrus residue is used to replace the strawberry residue in Example 3, and other raw materials and preparation methods are the same.

[0054] Comparative Example 4

[0055] The only difference from Example 3 is that 350 g of grape pomace is used to replace the tomato pomace in Example 3, and the other raw materials and preparation methods are the same.

[0056] Experimental Example 1

[0057] According to the edible fungus culture matrix prepared in Examples 1-4 and Comparative Examples 1-4, polyethylene plastic bags with a specification of 17 cm × 35 cm were selected for bagging the culture matrix, with 300 g in each bag. Ganoderma lucidum, Flammulina velutipes and Morchella edulis were inoculated respectively, with 200 bags of each edible fungus inoculated, and cultured using conventional culture methods under suitable conditions of temperature, humidity and pH, according to the growth characteristics of different edible fungi. The yield rate and the time for mycelium to fill the bag were counted, and the yield and the nutrient content of each edible fungus were counted after harvest.

[0058] The soluble protein content was determined using the BCA kit (Shanghai Lida Biotechnology Co., Ltd., PRB-000500 / PRB250). The method is as follows: first weigh 0.50 g of the sample, add 10 mL of physiological saline to grind into a homogenate, place in a 10 mL centrifuge tube, centrifuge at 6000 r / min for 10 min, and remove the supernatant to obtain the soluble protein extract. Take 4 μL of the sample and add 200 μL of the working solution, place in a constant temperature water bath at 60°C for 20 min, and measure the absorbance at a wavelength of 562 nm; 4 μL of the sample was added to 200 μL of the working solution as a blank control. At the same time, a standard curve was made and the protein content was calculated according to the standard curve. The experiment was repeated 3 times.

[0059] Method for determining the soluble sugar content: weigh 1.00g of the sample, add 25mL of double distilled water, mix with a vortex shaker, place in an ultrasonic cleaner for 30min, centrifuge at 6000r / min for 10min, and take the supernatant. Filter with rapid filter paper and adjust the volume in a 50mL constant volume bottle. Add 25mL of double distilled water to the original tube. Mix with a vortex shaker, place in an ultrasonic cleaner for 30min, centrifuge at 6000r / min for 10min, take the supernatant, filter and adjust the volume to a constant volume bottle, and adjust the volume to the scale with double distilled water to obtain reagent V. Dilute V 100 times, take 1mL, add 0.5mL phenol and 2.5mL concentrated sulfuric acid. After cooling, adjust to zero at a wavelength of 490nm with 1mL of double distilled water + 0.5mL phenol + 2.5mL concentrated sulfuric acid as the control group, and measure the OD value. Repeat the experiment 3 times.

[0060] Table 1 Results of culturing Ganoderma lucidum in each culture medium

[0061]

[0062] Table 2 Results of culturing Flammulina velutipes in each culture matrix

[0063]

[0064] Table 3 Results of culturing Morchella in each group of culture matrix

[0065]

[0066] The measurement results are shown in Tables 1 to 3. According to Tables 1 to 3, the edible fungus culture substrate prepared by the present invention can significantly improve the yield of edible fungi, shorten the growth cycle of edible fungi, increase the yield of edible fungi, and increase the content of nutrients in the fungi; tomato pomace and strawberry pomace are used as culture substrates, which are better than citrus and grape pomace; and the culture substrate has the effect of promoting growth and improving quality of three different edible fungi, namely, Ganoderma lucidum, Flammulina velutipes and Morchella, which shows that the culture substrate prepared by the present invention can be widely used in the cultivation of different edible fungi.

[0067] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. An edible fungus culture matrix, characterized in that: The invention comprises the following raw materials in parts by weight: 25-35 parts of corn cobs, 30-40 parts of tomato pomace, 15-25 parts of strawberry pomace, 8-15 parts of fish viscera powder and 1-3 parts of calcium carbonate.

2. The edible fungus culture matrix according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 30 parts of corn cobs, 35 parts of tomato pomace, 20 parts of strawberry pomace, 12 parts of fish viscera powder and 2 parts of calcium carbonate.

3. The edible fungus culture matrix according to claim 1 or 2, characterized in that: The tomato pomace is the waste residue remaining after tomato fruits are extracted; the strawberry pomace is the waste residue remaining after strawberry fruits are extracted.

4. The method for preparing the edible fungus culture matrix according to any one of claims 1 to 3, characterized in that: The following steps are involved: Weigh the raw materials according to weight; Mixing the tomato pomace, the strawberry pomace and water, heating, keeping warm, cooling to 25° C., filtering, and obtaining a pomace mixture; The pomace mixture is mixed with the corn cob, the fish viscera powder and the calcium carbonate, stirred and sterilized to obtain the edible fungus culture matrix.

5. The preparation method according to claim 4, characterized in that: The mass ratio of the tomato pomace to water is 1:2; and the heating is heating to 45-60°C.

6. The preparation method according to claim 4, characterized in that: The insulation time is 40-60 minutes.

7. The preparation method according to claim 4, characterized in that: The stirring time is 20-40 minutes, and the rotation speed is 1200-2000 rpm.

8. Use of the edible fungus culture matrix as described in any one of claims 1 to 3 in promoting the growth of edible fungi, shortening the growth cycle of edible fungi or improving the quality of edible fungi.

9. The use according to claim 8, characterized in that The edible fungi include ganoderma lucidum, enoki mushroom and morel.

10. A method for cultivating edible fungi, characterized in that: The method comprises the step of culturing edible fungi using the edible fungi culture matrix described in any one of claims 1 to 3.

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