Fermented reed residue and preparation method thereof, and preparation method of culture fungus bag for scale-like fungi jelly

Abstract

The invention relates to the technical field of cultivation of scale-like fungi, and discloses fermented reed residues, a preparation method of the fermented reed residues and a preparation method of a culture fungus bag for the scale-like fungi. The method for fermenting the reed residues comprises the following steps: in the presence of an enzyme preparation and a bacterial preparation, fermenting the reed residues at 40-65 DEG C for 30-45 days to obtain the fermented reed residues, the enzyme preparation is a combination of cellulase and xylanase in a content mass ratio of 1: (0.1-0.15); the bacterial preparation is bacillus subtilis; relative to 500 parts by weight of the reed residues, the use amount of the enzyme preparation is 3-3.5 parts by weight, and the use amount of the bacterial preparation is 0.01-0.02 part by weight. When a culture fungus bag prepared from the fermented reed residues provided by the invention is used for culturing the scale-like fungi, the mycelial growth speed of the scale-like fungi can be increased.

Description

Technical Field

[0001] The invention relates to the technical field of gelatinous mushroom cultivation, and in particular to fermented reed residue and a preparation method thereof, and a preparation method of a culture mushroom bag for gelatinous mushroom. Background Art

[0003] How to utilize reed resources scientifically and rationally and alleviate the contradiction between ecological construction and economic benefits is an issue that needs to be addressed urgently.

[0004] At present, reeds are mainly used to produce alcohol, boards, edible fungus bags, and power generation.

[0005] For example, Cai Shixin et al. in the document "Process Optimization of Co-fermentation of Reed Straw to Prepare Ethanol" used reed straw as raw material, pretreated it with mixed alkali solution to promote straw cellulose saccharification, and then prepared ethanol through co-fermentation of Saccharomyces cerevisiae and Candida utilis.

[0006] For example, CN115627184A discloses a method for using gas produced from reeds and straw for power generation, characterized in that crushed reeds and straw are placed in a gasifier for smoldering to produce combustible gas, charcoal, and extract; the combustible gas passes through a cyclone dust collector, a cooling tower, an electric tar collector, and a water-gas separator in sequence and is then supplied to a gas generator for power generation.

[0007] For another example, CN107417328A discloses a method for producing edible fungi bags, which is mainly compounded in the following proportions: 48-52 reed chips, 33-37 corn cob residues, 8-12 wheat flour or corn flour, 2-4 soybean meal powder, 0.5-1.5 diammonium phosphate powder, and 0.5-1.5 lime powder.

[0008] However, the mycelium growth of edible fungi in the edible fungi bags produced by using reed as raw material is slow. Further, the technology of producing colloid mushroom bags by using reed as raw material is rare.

[0009] Therefore, developing a culture bag that utilizes reeds to increase the growth rate of the mycelium of the gelatinous mushroom is of great significance to the gelatinous mushroom cultivation industry. Summary of the invention

[0010] The purpose of the invention is to overcome the defect of slow mycelium growth in the culture bag for culturing gelatinous mushrooms in the prior art.

[0011] In order to achieve the above object, the first aspect of the present invention provides a method for preparing fermented reed residue, the method comprising: fermenting the reed residue at a temperature of 40-65° C. for 30-45 days in the presence of an enzyme preparation and a bacterial preparation to obtain the fermented reed residue; controlling the fermentation conditions so that the moisture content of the reed residue is 60-70wt% during the fermentation process;

[0012] The enzyme preparation is a combination of cellulase and xylanase in a mass ratio of 1:0.1-0.15; the bacterial preparation is Bacillus subtilis;

[0013] Relative to 500 parts by weight of the reed residue, the amount of the enzyme preparation is 3-3.5 parts by weight, and the amount of the bacterial preparation is 0.01-0.02 parts by weight.

[0014] The second aspect of the present invention provides fermented reed residue prepared by the method described in the first aspect.

[0015] A third aspect of the present invention provides a method for preparing a culture bag for a gelatinous parasol mushroom, the method comprising:

[0016] (1) contacting and mixing fermented reed residue, corn cobs, corn flour, wheat bran, cottonseed hulls, soybean meal, gypsum and lime powder in the presence of water to obtain a mixture;

[0017] (2) packaging the mixed material and sterilizing it to obtain the culture bag;

[0018] The fermented reed residue is the fermented reed residue described in the second aspect above.

[0019] The inventors found in their research that reed residue is fermented at 40-65°C for 30-45 days in the presence of cellulase and xylanase in a mass ratio of 1:0.1-0.15 and Bacillus subtilis to obtain fermented reed residue, and the fermented reed residue is mixed with corn cobs and corn flour in a weight ratio of 5-10:1 as well as wheat bran, cottonseed hulls, soybean meal, gypsum and lime powder in a specific proportion and combined with the other technical features of the present application to prepare a culture bag used to cultivate a gelatinous agaric, which has the advantage of rapid growth of its mycelium.

[0020] When the culture bag prepared from the fermented reed residue provided by the present invention is used to culture the gelatinous agaricus, the mycelium growth rate can be increased. DETAILED DESCRIPTION

[0021] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0022] In the present invention, the carbon-nitrogen ratio is the ratio of the total mass of carbon to the total mass of nitrogen in the culture bag.

[0023] In the present invention, unless otherwise stated, the pressures described are gauge pressures.

[0024] In the present invention, unless otherwise specified, the room temperature or normal temperature refers to 25±2°C.

[0025] In the present invention, unless otherwise stated, the corn cob is obtained by removing corn kernels from corn cobs and performing conventional processing known in the art. The present invention has no particular limitation on the processing method, as long as corn cobs with an average particle size of 1-10 mm can be obtained.

[0026] In the present invention, unless otherwise stated, the corn flour is obtained by removing the bran from corn kernels and then crushing them. The present invention has no particular limitation on the specific operation of crushing, and it is only necessary to obtain corn flour with an average particle size of 200-1000 μm.

[0027] In the present invention, unless otherwise stated, the wheat bran is obtained by crushing the outer skin of wheat. The present invention has no particular limitation on the specific operation of crushing, and only requires that the wheat bran with an average particle size of 0.1-5 mm can be obtained.

[0028] In the present invention, unless otherwise stated, the cottonseed hull refers to the outer shell remaining after the cotton seeds are separated by a hulling machine. The present invention can use a conventional hulling machine in the art to separate and obtain cottonseed hulls with an average particle size of 1-5 mm.

[0029] In the present invention, unless otherwise stated, the soybean meal refers to the by-product of soybean oil extraction from soybeans by an extraction method. The present invention has no particular limitation on the specific operation of extracting soybean oil, and it is only necessary to obtain soybean meal with an average particle size of 1-5 mm.

[0030] In the present invention, unless otherwise stated, the reed residue refers to the reed residue obtained by crushing the ground part of the reeds by a crusher. The present invention has no particular limitation on the specific operation of crushing, and it is only necessary to obtain reed residue with a length of 1-5 cm.

[0031] As mentioned above, the first aspect of the present invention provides a method for preparing fermented reed residue, the method comprising: fermenting the reed residue at 40-65°C for 30-45 days in the presence of an enzyme preparation and a bacterial preparation to obtain the fermented reed residue; controlling the fermentation conditions so that the moisture content of the reed residue is 60-70wt% during the fermentation process;

[0032] The enzyme preparation is a combination of cellulase and xylanase in a mass ratio of 1:0.1-0.15; the bacterial preparation is Bacillus subtilis;

[0033] Relative to 500 parts by weight of the reed residue, the amount of the enzyme preparation is 3-3.5 parts by weight, and the amount of the bacterial preparation is 0.01-0.02 parts by weight.

[0034] In the present invention, the moisture content of reed residue during the fermentation process refers to the moisture content of reed residue from the zero moment of the fermentation process to the end of the fermentation process, that is, the moisture content of the reed residue undergoing fermentation needs to be maintained from the zero moment of the fermentation process to the end of the fermentation process.

[0035] Preferably, the enzyme preparation is a combination of cellulase and xylanase in a mass ratio of 1:0.12-0.14. The inventors have found that by adopting the specific implementation of this preferred situation, a culture bag that makes the mycelium grow faster can be obtained.

[0036] Preferably, the enzymatic activity of the cellulase is not less than 5000 U / g.

[0037] Preferably, the enzymatic activity of the xylanase is not less than 1×10 4 U / g.

[0038] Preferably, the viable count of the Bacillus subtilis is not less than 1×10 8 CFU / g.

[0039] Preferably, the length of the reed residue is 1-5 cm. The inventors have found that by adopting the specific implementation of this preferred embodiment, a culture bag that enables mycelium to grow faster can be obtained.

[0040] Preferably, the average diameter of the reed residue is 0.05-0.2 cm.

[0041] As mentioned above, the second aspect of the present invention provides fermented reed residue prepared by the method described in the first aspect.

[0042] As mentioned above, the third aspect of the present invention provides a method for preparing a culture bag for a gelatinous parasol mushroom, the method comprising:

[0043] (1) contacting and mixing fermented reed residue, corn cobs, corn flour, wheat bran, cottonseed hulls, soybean meal, gypsum and lime powder in the presence of water to obtain a mixture;

[0044] (2) packaging the mixed material and sterilizing it to obtain the culture bag;

[0045] The fermented reed residue is the fermented reed residue described in the second aspect above.

[0046] Preferably, in step (1), the amount of water used is such that the water content of the mixture is 60-65wt%; the contact mixing conditions at least include: a temperature of 20-30°C, a stirring speed of 1-10rpm, and a time of 0.15-0.5h. The inventors have found that under this preferred condition, a culture bag that makes the mycelium grow faster can be obtained.

[0047] Preferably, in step (2), the sterilization treatment conditions include at least: a temperature of 120-126°C and a time of 2-4 hours.

[0048] More preferably, in step (2), the method further comprises: allowing the product obtained after the sterilization treatment to stand, and the standing conditions at least include: a time of 20-25 hours.

[0049] Preferably, in step (1), the weight ratio of the corn cob to the corn flour is 5-10:1.

[0050] According to a preferred specific embodiment, the amount of the fermented reed residue, the corn cob, the corn flour, the wheat bran, the cottonseed hull, the soybean meal, the gypsum and the lime powder is controlled so that the nitrogen content of the culture bag is 1.2-1.5wt% and the carbon-nitrogen ratio is 28-30:1;

[0051] Based on the total amount of the fermented reed residue, the corn cob, the corn flour, the wheat bran, the cottonseed hull, the soybean meal, the gypsum and the lime powder, the amount of the fermented reed residue is 30-45% by weight, the sum of the amounts of the corn cob and the corn flour is 22-32% by weight, the amount of the wheat bran is 8-12% by weight, the amount of the cottonseed hull is 19-24% by weight, the amount of the soybean meal is 4.5-7% by weight, the amount of the gypsum is 0.5-3% by weight and the amount of the lime powder is 1-3% by weight. The inventors have found that by adopting the specific implementation of this preferred situation, a culture bag that makes the mycelium grow faster can be obtained.

[0052] Preferably, the average particle size of the corn cob is 1-10 mm; the average particle size of the corn flour is 200-1000 μm; and the average particle size of the cottonseed hull is 1-5 mm. The inventors found that in this preferred case, a culture bag that makes the mycelium grow faster can be obtained.

[0053] More preferably, the average particle size of the corn cob is 5-7 mm; the average particle size of the corn flour is 250-600 μm; and the average particle size of the cottonseed hull is 1-3 mm.

[0054] Preferably, the average particle size of the soybean meal is 1-5 mm, more preferably 1-2 mm.

[0055] The present invention will be described in detail below by way of examples. In the following examples, unless otherwise specified, all the raw materials used are commercially available products.

[0056] Cellulase: enzyme activity ≥5000U / g, purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.;

[0057] Xylanase: Enzyme activity ≥1×10 4 U / g, purchased from Dongguan Pan Asia Pacific Biotechnology Co., Ltd.;

[0058] Bacterial preparation I: Bacillus subtilis, viable count ≥ 1×10 8 CFU / g, purchased from Weikai Haisi (Shandong) Bioengineering Co., Ltd.;

[0059] Bacterial preparation II: Lactobacillus plantarum, viable count ≥ 1.5 × 10 7 CFU / g, purchased from Weikai Haisi (Shandong) Bioengineering Co., Ltd.;

[0060] Enzyme preparation I is a combination of cellulase and xylanase in a mass ratio of 1:0.12;

[0061] Enzyme preparation II is a combination of cellulase and xylanase in a mass ratio of 1:0.13;

[0062] Enzyme preparation III is a combination of cellulase and xylanase in a mass ratio of 1:0.11;

[0063] Enzyme preparation IV is a combination of cellulase and xylanase in a mass ratio of 1:0.16;

[0064] Reed residue I: 2-4 cm in length, 0.1-0.2 cm in average diameter, purchased from Jiujiu Ecological Agriculture Development Co., Ltd.;

[0065] Reed residue II: length 6-8 cm, average diameter 0.1-0.2 cm, purchased from Jiujiu Ecological Agriculture Development Co., Ltd.;

[0066] Corn cob: average particle size 5 mm, purchased from the corn cob processing factory in Quzhou County, Handan City, Hebei Province;

[0067] Corn flour: average particle size 300 μm, purchased from the Hunan National Grain Reserve No. 1;

[0068] Wheat bran: average particle size 2 mm, purchased from the Hunan Provincial National Grain Reserve No. 1;

[0069] Cottonseed hulls: average particle size 2 mm, purchased from Xinfeida Oil Company, Jingzhou City, Hubei Province;

[0070] Soybean meal: average particle size 2 mm, purchased from the Hunan National Grain Reserve No. 1;

[0071] Corn cobs and cornmeal types:

[0072] Corn combination I is corn cobs and corn flour in a weight ratio of 5:1;

[0073] Corn combination II is corn cobs and corn flour in a weight ratio of 7:1;

[0074] Preparation of liquid fermentation medium:

[0075] (1) Weigh 200 g of potatoes, peel and chop them, add 1 L of water and boil for 30 min, filter through gauze and collect the filtrate;

[0076] (2) Add 20 g of glucose, 1 g of peptone, 1 g of dipotassium hydrogen phosphate, and 0.5 g of magnesium sulfate to the above filtrate, pass high-temperature steam through it and sterilize it at 126° C. for 1 h to obtain the liquid fermentation medium.

[0077] Preparation of PDA medium:

[0078] (1) Weigh 200 g of potatoes, peel and chop them, add 1 L of water and boil for 30 min, filter through gauze and collect the filtrate;

[0079] (2) Add 15 g of glucose and 20 g of agar to the above filtrate, filter after fully dissolving, and dispense the filtrate into test tubes;

[0080] (3) Pass high-temperature steam through the sterilizer at 121°C for 20 min, then remove the test tube and place it on an inclined surface. After cooling, set it aside for later use.

[0081] The preparation examples of the present invention are used to prepare fermented reed residue. The amounts of raw materials used in the following preparation examples are all parts by weight unless otherwise specified, and each part by weight represents 100 g.

[0082] Preparation Example 1

[0083] In the presence of enzyme preparation I (3.2 parts by weight) and bacterial preparation I (0.012 parts by weight), 500 parts by weight of reed residue I were fermented at 60°C for 38 days to obtain fermented reed residue 1; water was added in portions during the fermentation process to control the moisture content of the reed residue to 60-70wt% during the fermentation process.

[0084] Preparation Example 2

[0085] In the presence of enzyme preparation II (3.4 weight parts) and bacterial preparation I (0.018 weight parts), 500 weight parts of reed residue I were fermented at 50°C for 42 days to obtain fermented reed residue 2; water was added in portions during the fermentation process to control the moisture content of the reed residue to 60-70wt% during the fermentation process.

[0086] Preparation Example 3

[0087] This preparation example was carried out in a similar manner to that of Preparation Example 1, except that an equal weight portion of enzyme preparation III was used to replace the enzyme preparation I in Preparation Example 1 to produce fermented reed residue 3.

[0088] Preparation Example 4

[0089] This preparation example is carried out in a similar manner to Preparation Example 1, except that an equal weight portion of reed residue II is used to replace the reed residue I in Preparation Example 1 to produce fermented reed residue 4.

[0090] Comparative Preparation Example 1

[0091] This comparative preparation example was carried out in a similar manner to Preparation Example 1, except that an equal weight portion of enzyme preparation IV was used to replace the enzyme preparation I in Preparation Example 1 to prepare fermented reed residue D-1.

[0092] Comparative Preparation Example 2

[0093] This comparative preparation example was carried out in a similar manner to Preparation Example 1, except that an equal weight portion of bacterial preparation II was used to replace the bacterial preparation I in Preparation Example 1 to prepare fermented reed residue D-2.

[0094] Comparative Preparation Example 3

[0095] This comparative preparation example was carried out in a similar manner to Preparation Example 1, except that the dosage of enzyme preparation I was adjusted to 3.8 parts by weight to obtain fermented reed residue D-3.

[0096] The embodiments of the present invention are used to prepare culture bacteria bags. The amounts of raw materials in the following examples are all parts by weight unless otherwise specified, and each part by weight represents 100 g.

[0097] Example 1

[0098] (1) at room temperature, fermented reed residue, corn cobs, corn flour, wheat bran, cottonseed hulls, soybean meal, gypsum, lime powder and water are contacted and mixed to obtain a mixture;

[0099] (2) The mixed material was packed in a polypropylene bag of 180×360×0.055 mm with a packing height of 20 cm. After packing, the mixed material was sterilized and allowed to stand for 24 hours to obtain a culture bag S1.

[0100] Unless otherwise specified, Examples 2 and 3 are carried out using the same process as Example 1, except that different raw material formulations and process parameters are used, as shown in Table 1.

[0101] Table 1

[0102]

[0103]

[0104] Example 4

[0105] This example is carried out in a similar manner to that of Example 1, except that the fermented reed residue 1 in Example 1 is replaced with an equal weight portion of fermented reed residue 3 to obtain a culture bacteria bag S4.

[0106] The nitrogen content of the bacterial bag is 1.35wt%, and the carbon-nitrogen ratio is 28.4:1.

[0107] Example 5

[0108] This example is carried out in a similar manner to that of Example 1, except that the fermented reed residue 1 in Example 1 is replaced with an equal weight portion of fermented reed residue 4 to obtain a culture bag S5.

[0109] The nitrogen content of the bacterial bag is 1.32wt%, and the carbon-nitrogen ratio is 29.2:1.

[0110] Comparative Example 1

[0111] This comparative example is carried out in a similar manner to Example 1, except that the fermented reed residue 1 in Example 1 is replaced with an equal weight portion of fermented reed residue D-1 to obtain a culture bag DS-1.

[0112] The nitrogen content of the bacterial bag is 1.0wt%, and the carbon-nitrogen ratio is 32.1:1.

[0113] Comparative Example 2

[0114] This comparative example is carried out in a similar manner to Example 1, except that the fermented reed residue 1 in Example 1 is replaced with an equal weight portion of fermented reed residue D-2 to obtain a culture bag DS-2.

[0115] The nitrogen content of the bacterial bag is 1.1wt%, and the carbon-nitrogen ratio is 30.2:1.

[0116] Comparative Example 3

[0117] This comparative example is carried out in a similar manner to Example 1, except that the fermented reed residue 1 in Example 1 is replaced with an equal weight portion of fermented reed residue D-3 to obtain a culture bag DS-3.

[0118] The nitrogen content of the bacterial bag is 1.6wt%, and the carbon-nitrogen ratio is 27:1.

[0119] Comparative Example 4

[0120] This comparative example is carried out in a similar manner to Example 1, except that the fermented reed residue 1 in Example 1 is replaced with an equal weight portion of reed residue I to obtain a culture bag DS-4.

[0121] The nitrogen content of the bacterial bag is 0.8wt%, and the carbon-nitrogen ratio is 35:1.

[0122] Test Example 1

[0123] (1) placing the tissue at the junction of the cap and the stipe of the gelatinous parasol mushroom fruiting body on a 20 mL centrifuge tube medium slope filled with PDA medium, culturing at 24° C. in the dark to obtain mycelium, and introducing the mycelium into a liquid fermentation medium shake flask (200 g / bottle) using an inoculation loop, and culturing at 20° C. for 7 days to obtain the original seed;

[0124] The original seed (50 mL, 1 wt%) was introduced into the culture bag (1.15 Kg) obtained in the above example, and cultured at a temperature of 23°C and a relative humidity of 65% RH to obtain a bag full of mycelium of the gelatinous mushroom. The time required for each bag to be full of mycelium was recorded. The results are shown in Table 2.

[0125] The hyphae growing all over the fungus bag means that the hyphae of the gelatinous toadstools cover the surface and the inside of the entire culture fungus bag, until the culture fungus bag is completely covered by the hyphae of the gelatinous toadstools.

[0126] Table 2

[0127]

[0128]

[0129] It can be seen from Table 2 that when the culture bag provided by the present invention is used to culture the gelatinous mushroom, the mycelium grows quickly, and the mycelium can grow all over the entire bag in just 25-28 days.

[0130] Test Example 2

[0131] (1) placing the tissue at the junction of the cap and stipe of the Pleurotus eryngii fruiting body on a 20 mL centrifuge tube medium slope filled with PDA medium, culturing at 24° C. in the dark to obtain mycelium, and introducing the mycelium into a liquid fermentation medium shake flask (200 g / bottle), culturing at 24° C. for 7 days to obtain the original seed;

[0132] The original seed (50 mL, 1 wt%) was introduced into the culture bags S1 and S2 (1.15 kg) obtained in the above examples, respectively, and cultured at a temperature of 25 ° C and a relative humidity of 60% RH to obtain bags full of Pleurotus ostreatus mycelium, and the time required for each bag to be full of mycelium was recorded. The results are shown in Table 3.

[0133] The mycelium growing all over the spawn bag means that the mycelium of Pleurotus ostreatus covers the entire surface and interior of the culture spawn bag, until the culture spawn bag is completely covered by the mycelium of Pleurotus ostreatus.

[0134] Table 3

[0135] Time required for mycelium to grow full of fungus bag / d S1 34 S2 35

[0136] It can be seen from Table 3 that when the culture bag provided by the present invention is used to culture Pleurotus eryngii, the mycelium grows slowly.

[0137] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited thereto. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, including the combination of various technical features in any other suitable manner, and these simple modifications and combinations should also be regarded as the contents disclosed by the present invention and belong to the protection scope of the present invention.

Claims

1. A method for preparing fermented reed residue, characterized in that: The method comprises: in the presence of an enzyme preparation and a bacterial preparation, fermenting reed residue at a temperature of 40-65°C for 30-45 days to obtain the fermented reed residue; controlling the fermentation conditions so that the moisture content of the reed residue is 60-70wt% during the fermentation process; The enzyme preparation is a combination of cellulase and xylanase in a mass ratio of 1:0.1-0.15; the bacterial preparation is Bacillus subtilis; Relative to 500 parts by weight of the reed residue, the amount of the enzyme preparation is 3-3.5 parts by weight, and the amount of the bacterial preparation is 0.01-0.02 parts by weight.

2. The method according to claim 1, wherein: The enzyme preparation is a combination of cellulase and xylanase in a mass ratio of 1:0.12-0.

14.

3. The method according to claim 1 or 2, wherein: The length of the reed residue is 1-5 cm.

4. Fermented reed residue prepared by the method described in any one of claims 1 to 3.

5. A method for preparing a culture bag for agaricus, characterized in that: The method includes: (1) contacting and mixing fermented reed residue, corn cobs, corn flour, wheat bran, cottonseed hulls, soybean meal, gypsum and lime powder in the presence of water to obtain a mixture; (2) packaging the mixed material and sterilizing it to obtain the culture bag; The fermented reed residue is the fermented reed residue as claimed in claim 4.

6. The method according to claim 5, wherein: In step (1), the amount of water used is such that the moisture content of the mixture is 60-65wt%; The contact mixing conditions at least include: a temperature of 20-30° C., a stirring speed of 1-10 rpm, and a time of 0.15-0.5 h.

7. The method according to claim 5 or 6, in step (2), the sterilization conditions at least include: The temperature is 120-126°C and the time is 2-4h; Preferably, in step (2), the method further comprises: allowing the product obtained after the sterilization treatment to stand, and the standing conditions at least include: a time of 20-25 hours.

8. The method according to any one of claims 5 to 7, wherein: In step (1), the weight ratio of the corn cob to the corn flour is 5-10:

1.

9. The method according to any one of claims 5 to 8, wherein: The amount of the fermented reed residue, the corn cob, the corn flour, the wheat bran, the cottonseed hull, the soybean meal, the gypsum and the lime powder is controlled so that the nitrogen content of the culture bag is 1.2-1.5wt% and the carbon-nitrogen ratio is 28-30:1; Based on the total amount of the fermented reed residue, the corn cob, the corn flour, the wheat bran, the cottonseed hull, the soybean meal, the gypsum and the lime powder, the amount of the fermented reed residue is 30-45 weight%, the sum of the amounts of the corn cob and the corn flour is 22-32 weight%, the amount of the wheat bran is 8-12 weight%, the amount of the cottonseed hull is 19-24 weight%, the amount of the soybean meal is 4.5-7 weight%, the amount of the gypsum is 0.5-3 weight% and the amount of the lime powder is 1-3 weight%.

10. The method according to any one of claims 5 to 9, wherein: The average particle size of the corn cob is 1-10 mm; the average particle size of the corn flour is 200-1000 μm; and the average particle size of the cottonseed hull is 1-5 mm.

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