Method for industrially producing and cultivating pholiota nameko

Abstract

The invention belongs to the field of pholiota nameko production, particularly relates to a method for industrially producing and cultivating pholiota nameko, and provides the following scheme aiming at the problems that existing production is influenced by external climate conditions, seasonal production is adopted, the production efficiency is extremely low, the infectious microbe rate is high, and the biotransformation rate is low. The method comprises the following steps: S1, preparing a liquid strain, wherein the liquid strain comprises the following raw materials in parts by weight: 20g of corn flour, 20g of bran, 10g of glucose, 3g of yeast extract, 1g of monopotassium phosphate, 1g of magnesium sulfate and 1 piece of vitamin B1; s2, a fungus bag culture medium; and S4, a cultivation mode. The production is not influenced by external climate conditions, the whole-year uninterrupted production is realized, the production efficiency is improved, and the special liquid strain formula, the fungus bag culture medium formula, the unique cultivation process, the cultivation mode and the special fungus end method are adopted, so that the biological conversion rate is high, and the infectious microbe rate is low.

Description

Technical Field

[0001] The invention relates to the technical field of Nameko mushroom production, and in particular to a method for cultivating Nameko mushroom in factory production. Background Art

[0002] Nameko is a nutritious edible fungus with multiple health benefits and a unique geographical distribution. Currently, nameko is cultivated in China using the stacking, multi-layer, pairing, ground-hanging, and corner-stacked methods in facility agriculture. The production is affected by external climatic conditions and is seasonal, with extremely low production efficiency, a high rate of foreign bacteria, and a low bioconversion rate. Summary of the invention

[0003] The purpose of the present invention is to solve the shortcomings of the prior art that the production is affected by external climatic conditions, is seasonal production, has extremely low production efficiency, has a high rate of foreign bacteria, and has a low bioconversion rate, and to propose a method for cultivating Pleurotus eryngii in a factory production manner.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A method for cultivating Pleurotus eryngii in a factory production process comprises the following steps:

[0006] S1. Preparation of liquid strain: The liquid strain includes the following raw materials in parts by weight: 20 g corn flour, 20 g bran, 10 g glucose, 3 g yeast extract, 1 g potassium dihydrogen phosphate, 1 g magnesium sulfate, and 1 vitamin B1 tablet;

[0007] S2, culture medium for fungus bag: fruit wood corn cob and auxiliary materials wheat bran, bean cake powder, corn flour, calcium bicarbonate, gypsum, lime, according to the following weight percentage composition: broadleaf sawdust 55%, fruit wood sawdust 20%, corn cob 17%, wheat bran 4%, bean cake powder 1.5%, calcium bicarbonate 1%, gypsum 0.5%, lime 1%;

[0008] S3. Sterilization formula: 45'-176-60' / 121℃. After the nameko mushrooms are packaged in the sterilizer, the temperature is raised to 100℃ in 45 minutes, and then raised to 121℃ in 60 minutes, and maintained for 176 minutes. The temperature is reduced to 70℃ in 45 minutes, and then enters the first cold room, and is maintained for 180 minutes. When the temperature drops to 30℃ in the second cold room, the mushroom bags are placed in the inoculation room for inoculation;

[0009] S4, cultivation mode: including cultivation mode 1, cultivation mode 2, and cultivation mode 3;

[0010] S5. Mycelium carrying: After the hyphae are formed and transformed into mycelium, when the age of the fungus reaches the specified number of days, quickly carry out the multi-point inverted needle carrying process to destroy the culture medium and promote the concentrated transformation of the mycelium into fruiting bodies. After the hyphae are formed and transformed into mycelium, the fungus bag should be ventilated 3 to 5 days before carrying the fungus.

[0011] Preferably, the cultivation mode 1: factory-based three-dimensional hanging bag cultivation and production of Nameko Oyster Mushroom, with specifications of 3.7m-4.0m in height, 10m in width, 50m in length, 65 bags per square meter, 2.5m in height of the hanging rope crossbar, 25cm in spacing between the hanging ropes, and 7 bags hung in each row.

[0012] Preferably, the second cultivation mode is an indoor multi-layer placement mode, with 25 bags placed per square meter, each layer is 75 cm, and there are 7 layers in total.

[0013] Preferably, the cultivation mode three is: the fungi cultured in the culture room, 12 bags per basket, are directly brought into the mushroom fruiting room and placed on the shelves to enter the cultivation management stage, with each layer being 75 cm high and a total of 7 layers.

[0014] Preferably, in the cultivation mode 1 and the cultivation mode 2: the depth of the spawn is 0.3cm-0.5cm; it is in the shape of a triangle; the length is 0.5cm-0.8cm, and the number of spawn in each bag is 18, forming 18 primordium camps, forming 180-210 mushroom bud primordia containing chain branches and forming 140-160 visible 5cm-10cm fruiting bodies.

[0015] Preferably, in the cultivation mode three: the depth of the multi-point inverted needle type is 1cm to 3cm; the number of inverted needles in each bag is 55, forming 140-160 mushroom bud primordia containing chain branches and 110-120 visible 5cm-10cm fruiting bodies.

[0016] Preferably, in S5, after the hyphae are formed and transformed into mycelium, when the age of the fungi reaches a specified number of days, a multi-point inverted needle-type fungus-stripping process is quickly carried out to destroy the culture medium and promote the concentrated transformation of the mycelium into fruiting bodies. After the hyphae are formed and transformed into mycelium, the fungus bag is ventilated for 4 days before the fungus is stripped.

[0017] Preferably, in S1, the liquid strain comprises the following raw materials in parts by weight: 20 g corn flour, 20 g bran, 10 g glucose, 3 g yeast extract, 1 g potassium dihydrogen phosphate, 1 g magnesium sulfate, and 1 vitamin B1 tablet. The corn flour, bran, glucose, yeast extract, potassium dihydrogen phosphate, magnesium sulfate, and vitamin B1 are stirred and mixed evenly.

[0018] In the present invention, the method for cultivating Pleurotus ostreatus in a factory has the following beneficial effects:

[0019] Temperature control, humidity control, wind control, and light control equipment create an artificial simulated ecological environment to ensure that the nameko mushroom grows under optimal conditions, thereby improving yield and quality. This environmental control capability ensures that the production of nameko mushroom is not affected by external climatic conditions, achieving uninterrupted production throughout the year.

[0020] Automation and intelligence: Factory production adopts automated and intelligent production equipment, such as automated production lines, intelligent monitoring systems, etc., which greatly reduces dependence on manual labor and improves production efficiency. At the same time, the intelligent control system can monitor the growth environment of Enoki mushrooms in real time to ensure quality control of each production link.

[0021] Standardized process flow: Factory production adopts standardized process flow to ensure the quality consistency of Flammulina velutipes. From ingredients, mixing, bottling, sterilization, inoculation, cultivation to packaging, each step is strictly operated in accordance with standards, avoiding quality problems caused by environmental changes in traditional cultivation.

[0022] Improve bioconversion rate: Through refined management, factory production can significantly improve bioconversion rate, that is, the increase in unit output. This means that with the same resource input, more Enoki mushrooms can be produced, thereby improving production efficiency.

[0023] Reduce pests and diseases and environmental pollution: Factory production effectively avoids the invasion of pathogens and pests through isolation and closed environment, reduces the use of chemical pesticides and fertilizers, and is beneficial to environmental protection. Factory production of Nameko Oyster Mushroom not only improves yield and quality and reduces costs, but is also of great significance to promoting agricultural modernization and increasing farmers' income.

[0024] The production of the present invention is not affected by external climatic conditions, and uninterrupted production is achieved throughout the year, thereby improving production efficiency. The special liquid strain formula, the formula of the culture medium of the bacteria bag, the unique cultivation process, the cultivation mode, and the special bacteria-sucking method have high biological conversion rate and low contaminant bacteria rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The present invention provides a flow chart of a method for factory-based cultivation of Pleurotus ostreatus. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0027] Embodiment 1

[0028] Reference Figure 1 A method for cultivating Pleurotus eryngii in a factory production process comprises the following steps:

[0029] S1. Preparation of liquid spawn: The liquid spawn includes the following raw materials in parts by weight: 20g corn flour, 20g bran, 10g glucose, 3g yeast extract, 1g potassium dihydrogen phosphate, 1g magnesium sulfate, and 1 vitamin B1 tablet; S2. Culture medium for bacterial bag: fruit corn cobs and auxiliary materials wheat bran, bean cake powder, corn flour, calcium bicarbonate, gypsum, and lime, in the following weight percentages: 55% broadleaf sawdust, 20% fruit sawdust, 17% corn cobs, 4% wheat bran, 1.5% bean cake powder, 1% calcium bicarbonate, 0.5% gypsum, and 1% lime;

[0030] S3. Sterilization formula: 45'-176-60' / 121℃. After the nameko mushrooms are packaged in the sterilizer, the temperature is raised to 100℃ in 45 minutes, and then raised to 121℃ in 60 minutes, and maintained for 176 minutes. The temperature is reduced to 70℃ in 45 minutes, and then enters the first cold room, and is maintained for 180 minutes. When the temperature drops to 30℃ in the second cold room, the mushroom bags are placed in the inoculation room for inoculation;

[0031] S4, cultivation mode: including cultivation mode 1, cultivation mode 2, and cultivation mode 3;

[0032] S5. Mycelium carrying: After the hyphae are formed and transformed into mycelium, when the age of the fungus reaches the specified number of days, quickly carry out the multi-point inverted needle carrying process to destroy the culture medium and promote the concentrated transformation of the mycelium into fruiting bodies. After the hyphae are formed and transformed into mycelium, the fungus bag should be ventilated 3 days before carrying the fungus.

[0033] In this embodiment, cultivation mode 1: factory-based three-dimensional hanging bag cultivation and production of Nameko Oyster, the specifications are 3.7m high, 10m wide, 50m long, 65 bags per square meter, the height of the hanging rope crossbar is 2.5m, the spacing between the hanging ropes is 25cm, and 7 mushroom bags are hung in each row.

[0034] In this embodiment, cultivation mode 2: indoor multi-layer, placement mode, 25 bags per square, each layer is 75 cm, and there are 7 layers in total.

[0035] In this embodiment, cultivation mode three: the fungi cultured in the culture room, 12 bags per basket, are directly brought into the fruiting room and placed on the shelves to enter the cultivation management stage. The height of each layer is 75 cm, and there are 7 layers in total.

[0036] In this embodiment, in cultivation mode 1 and cultivation mode 2: the depth of the spawn is 0.3 cm; it is in the shape of a triangle; the length is 0.5 cm, and the number of spawn in each bag is 18, forming 18 primordia camps, forming 180 mushroom bud primordia containing chain branches and 140 visible 5 cm fruiting bodies.

[0037] In this embodiment, in cultivation mode three: the depth of the multi-point inverted needle type is 1 cm; the number of inverted needles per bag is 55, forming 140-160 mushroom bud primordia containing chain branches and 110 visible 5 cm fruiting bodies.

[0038] Embodiment 2

[0039] A method for cultivating Pleurotus eryngii in a factory production process comprises the following steps:

[0040] S1. Preparation of liquid strain: The liquid strain includes the following raw materials in parts by weight: 20 g corn flour, 20 g bran, 10 g glucose, 3 g yeast extract, 1 g potassium dihydrogen phosphate, 1 g magnesium sulfate, and 1 vitamin B1 tablet;

[0041] S2, culture medium for fungus bag: fruit wood corn cob and auxiliary materials wheat bran, bean cake powder, corn flour, calcium bicarbonate, gypsum, lime, according to the following weight percentage composition: broadleaf sawdust 55%, fruit wood sawdust 20%, corn cob 17%, wheat bran 4%, bean cake powder 1.5%, calcium bicarbonate 1%, gypsum 0.5%, lime 1%;

[0042] S3. Sterilization formula: 45'-176-60' / 121℃. After the nameko mushrooms are packaged in the sterilizer, the temperature is raised to 100℃ in 45 minutes, and then raised to 121℃ in 60 minutes, and maintained for 176 minutes. The temperature is reduced to 70℃ in 45 minutes, and then enters the first cold room, and is maintained for 180 minutes. When the temperature drops to 30℃ in the second cold room, the mushroom bags are placed in the inoculation room for inoculation;

[0043] S4, cultivation mode: including cultivation mode 1, cultivation mode 2, and cultivation mode 3;

[0044] S5. Mycelium carrying: After the hyphae are formed and transformed into mycelium, when the age of the fungus reaches the specified number of days, quickly carry out the multi-point inverted needle carrying process to destroy the culture medium and promote the concentrated transformation of the mycelium into fruiting bodies. After the hyphae are formed and transformed into mycelium, the fungus bag should be ventilated 4 days before carrying the fungus.

[0045] In this embodiment, cultivation mode 1: factory-based three-dimensional hanging bag cultivation and production of Nameko Oyster, the specifications are 3.8m high, 10m wide, 50m long, 65 bags per square meter, the height of the hanging rope crossbar is 2.5m, the spacing between the hanging ropes is 25cm, and 7 mushroom bags are hung in each row.

[0046] In this embodiment, cultivation mode 2: indoor multi-layer, placement mode, 25 bags per square, each layer is 75 cm, and there are 7 layers in total.

[0047] In this embodiment, cultivation mode three: the fungi cultured in the culture room, 12 bags per basket, are directly brought into the fruiting room and placed on the shelves to enter the cultivation management stage. The height of each layer is 75 cm, and there are 7 layers in total.

[0048] In this embodiment, in cultivation mode 1 and cultivation mode 2: the depth of the spawn is 0.4 cm; it is in a triangular shape; the length is 0.6 cm, and the number of spawn in each bag is 18, forming 18 primordia camps, forming 180-210 mushroom bud primordia containing chain branches and 150 visible 7cm fruiting bodies.

[0049] In this embodiment, in cultivation mode three: the depth of the multi-point inverted needle type is 2 cm; the number of inverted needles in each bag is 55, forming 150 mushroom bud primordia containing chain branches and 115 visible 7 cm fruiting bodies.

[0050] Embodiment 3

[0051] A method for cultivating Pleurotus eryngii in a factory production process comprises the following steps:

[0052] S1. Preparation of liquid strain: The liquid strain includes the following raw materials in parts by weight: 20 g corn flour, 20 g bran, 10 g glucose, 3 g yeast extract, 1 g potassium dihydrogen phosphate, 1 g magnesium sulfate, and 1 vitamin B1 tablet;

[0053] S2, culture medium for fungus bag: fruit wood corn cob and auxiliary materials wheat bran, bean cake powder, corn flour, calcium bicarbonate, gypsum, lime, according to the following weight percentage composition: broadleaf sawdust 55%, fruit wood sawdust 20%, corn cob 17%, wheat bran 4%, bean cake powder 1.5%, calcium bicarbonate 1%, gypsum 0.5%, lime 1%;

[0054] S3. Sterilization formula: 45'-176-60' / 121℃. After the nameko mushrooms are packaged in the sterilizer, the temperature is raised to 100℃ in 45 minutes, and then raised to 121℃ in 60 minutes, and maintained for 176 minutes. The temperature is reduced to 70℃ in 45 minutes, and then enters the first cold room, and is maintained for 180 minutes. When the temperature drops to 30℃ in the second cold room, the mushroom bags are placed in the inoculation room for inoculation;

[0055] S4, cultivation mode: including cultivation mode 1, cultivation mode 2, and cultivation mode 3;

[0056] S5. Mycelium carrying: After the hyphae are formed and transformed into mycelium, when the age of the fungus reaches the specified number of days, quickly carry out the multi-point inverted needle carrying process to destroy the culture medium and promote the concentrated transformation of the mycelium into fruiting bodies. After the hyphae are formed and transformed into mycelium, the fungus bag should be ventilated 5 days before carrying the fungus.

[0057] In this embodiment, cultivation mode 1: factory-based three-dimensional hanging bag cultivation and production of Nameko Oyster, with specifications of 4.0m high, 10m wide, 50m long, 65 bags per square meter, 2.5m high hanging rope crossbar, 25cm spacing between hanging ropes, and 7 mushroom bags hung in each row.

[0058] In this embodiment, cultivation mode 2: indoor multi-layer, placement mode, 25 bags per square, each layer is 75 cm, and there are 7 layers in total.

[0059] In this embodiment, cultivation mode three: the fungi cultured in the culture room, 12 bags per basket, are directly brought into the fruiting room and placed on the shelves to enter the cultivation management stage. The height of each layer is 75 cm, and there are 7 layers in total.

[0060] In this embodiment, in cultivation mode 1 and cultivation mode 2: the depth of the spawn is 0.5 cm; it is in the shape of a triangle; the length is 0.8 cm, and the number of spawn in each bag is 18, forming 18 primordia camps, forming 210 mushroom bud primordia containing chain branches and forming 160 visible 10 cm fruiting bodies.

[0061] In this embodiment, in cultivation mode three: the depth of the multi-point inverted needle type is 3 cm; the number of inverted needles in each bag is 55, forming 160 mushroom bud primordia containing chain branches and 120 visible 10 cm fruiting bodies.

[0062] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for cultivating Pleurotus eryngii in a factory production, characterized in that: It includes the following steps: S1. Preparation of liquid spawn: The liquid spawn includes the following raw materials in parts by weight: 20 g of corn flour, 20 g of wheat bran, 10 g of glucose, 3 g of yeast extract, 1 g of potassium dihydrogen phosphate, 1 g of magnesium sulfate, and 1 tablet of vitamin B1. S2. Bacterial bag medium: Fruit tree corncobs and auxiliary materials such as wheat bran, soybean cake powder, corn flour, calcium bicarbonate, gypsum, and lime are composed according to the following weight percentages: broad-leaved sawdust 55%, fruit tree sawdust 20%, corncob 17%, wheat bran 4%, soybean cake powder 1.5%, calcium bicarbonate 1%, gypsum 0.5%, and lime 1%. S3. Sterilization formula: 45’-176-60’ / 121°C. After the slippery mushroom bacterial bags are put into the sterilization cabinet, the temperature is raised to 100°C in 45 minutes, then raised to 121°C in 60 minutes, maintained for 176 minutes, and the temperature is lowered to 70°C in 45 minutes. Enter the first cooling room and maintain for 180 minutes. Then enter the second cooling room. When the temperature drops to 30°C, the bacterial bags enter the inoculation room for inoculation. S4. Cultivation mode: It includes cultivation mode one, cultivation mode two, and cultivation mode three. S5. Mycelium pinning: After the mycelium is formed and transformed into the mycelium, when the mycelium age reaches the specified number of days, quickly carry out the multi-point inverted needle pinning process to damage the medium, promote the centralized transformation of the mycelium into fruiting bodies. After the mycelium is formed and transformed into the mycelium, ventilate and exchange air 3 to 5 days before pinning the bacterial bags.

2. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 1, characterized in that: The said cultivation mode one: Factory-scale three-dimensional hanging bag cultivation of slippery mushrooms, with specifications of height 3.7 m - 4.0 m, width 10 m, length 50 m, 65 bags per square meter, the height of the hanging rope crossbar is 2.5 m, the distance between the hanging ropes is 25 cm, and 7 bacterial bags are hung in each row.

3. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 2, characterized in that: The said cultivation mode two: Indoor multi-layer placement mode, with 25 bags placed per square meter, each layer is 75 cm high, and a total of 7 layers are set.

4. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 3, characterized in that: The said cultivation mode three: The bacteria cultivated in the cultivation room, 12 bags per basket, directly enter the fruiting room, are placed on the shelves, and enter the cultivation management stage. Each layer is 75 cm high, and a total of 7 layers are set.

5. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 4, characterized in that: In the said cultivation mode one and cultivation mode two: The pinning depth is 0.3 cm - 0.5 cm; it is in a pyramid shape. The length is 0.5 cm - 0.8 cm, the number of pinning for each bag is 18, forming 18 primordium clusters, and 180 - 210 fruiting body primordia are formed, containing chain branches and giving birth to 140 - 160 visible fruiting bodies with a length of 5 cm - 10 cm.

6. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 5, characterized in that: In the said cultivation mode three: The multi-point inverted needle depth is 1 cm - 3 cm; the number of needles for each bag is 55, and 140 - 160 fruiting body primordia are formed, containing chain branches and giving birth to 110 - 120 visible fruiting bodies with a length of 5 cm - 10 cm.

7. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 1, characterized in that: In the said S5, after the mycelium is formed and transformed into the mycelium, when the mycelium age reaches the specified number of days, quickly carry out the multi-point inverted needle pinning process to damage the medium, promote the centralized transformation of the mycelium into fruiting bodies. After the mycelium is formed and transformed into the mycelium, ventilate and exchange air 4 days before pinning the bacterial bags.

8. The method for cultivating Pleurotus eryngii in an industrialized manner according to claim 1, characterized in that: In the S1, the liquid strain includes the following raw materials in parts by weight: 20g corn flour, 20g bran, 10g glucose, 3g yeast extract, 1g potassium dihydrogen phosphate, 1g magnesium sulfate, and 1 vitamin B1 tablet. The corn flour, bran, glucose, yeast extract, potassium dihydrogen phosphate, magnesium sulfate, and vitamin B1 are stirred and mixed evenly.

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