Sweet potato residue edible mushroom planting method

Abstract

The invention discloses a sweet potato residue edible mushroom planting method which comprises the following steps: S1, chemical analysis of sweet potato residues, S2, physical analysis of the sweet potato residues, S3, nondestructive drying of the sweet potato residues, S4, superfine grinding of the sweet potato residues, S5, material selection of base materials, S6, fermentation of the base materials, S7, sterilization of the base materials, S8, blending of the base materials, S9, preparation of a culture medium and S10, planting of edible mushrooms. The pollution of a large amount of waste sweet potato residues to the environment is reduced, the cost of the edible mushroom culture medium is reduced, and the production level and economic benefits of edible mushrooms are improved.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus cultivation, in particular to the technical field of a sweet potato residue edible fungus cultivation method. Background Art

[0002] In the process of producing mountain starch, sweet potato residue is processed and produced as a by-product. Sweet potato residue is often not well utilized, resulting in a large amount of sweet potato residue being discarded and piled up, causing a waste of resources. If a large amount of discarded sweet potato residue is not properly handled, it will cause serious pollution to the environment. Edible fungi refer to large edible fungi with large fruiting bodies, commonly known as mushrooms. The cultivation of edible fungi is inseparable from the culture medium, which continuously provides the nutrients needed for the growth of edible fungi. The culture medium is an artificially prepared cultivation medium. If the discarded sweet potato residue can be replaced by the cultivation medium of edible fungi, it can not only turn waste into treasure, but also reduce the production cost of edible fungi. Summary of the invention

[0003] The purpose of the present invention is to solve the problems in the prior art and to provide a method for growing edible fungi using sweet potato residues, which can utilize sweet potato residues to grow edible fungi, thereby reducing the pollution to the environment caused by a large amount of waste sweet potato residues, reducing the cost of edible fungi culture medium, and improving the production level and economic benefits of edible fungi.

[0004] To achieve the above object, the present invention proposes a method for growing edible fungi from sweet potato residues, comprising the following steps: S1, chemical analysis of sweet potato residue, detailed analysis of the chemical composition of sweet potato residue to understand its basic composition; S2, physical analysis of sweet potato residue, analyzing the physical properties of sweet potato residue and determining the subsequent processing method; S3, non-destructive drying of sweet potato residue, using non-destructive drying technology to quickly dry the sweet potato residue; S4, superfine grinding of sweet potato residue, using superfine grinding technology to grind the sweet potato residue into a suitable particle size; S5, selecting substrate materials: weighing sweet potato residue, corn cobs, wheat bran and sawdust, crushing and sieving, and mixing them thoroughly to obtain a substrate; S6, substrate fermentation, adding composite microbial fermentation liquid into the substrate, mixing evenly and then compacting the substrate to perform substrate fermentation treatment; S7, sterilizing the substrate, sterilizing the substrate after fermentation; S8, preparing the substrate, adding nutrient solution and water to the sterilized substrate to adjust the pH value and water content of the substrate; S9, preparing a culture medium, packaging the substrate into bags to prepare the culture medium, and subjecting the packaged culture medium to high temperature sterilization treatment; S10, planting edible fungi, planting the edible fungi in a culture medium that has been sterilized at high temperature under aseptic conditions.

[0005] Preferably, in the step S1, the chemical composition analysis of the sweet potato residue includes the determination of the contents of starch, cellulose, hemicellulose, protein, and minerals. In the step S2, the physical properties of the sweet potato residue include particle size, density, water absorption, and water holding capacity.

[0006] Preferably, in the step S3, any one of vacuum drying and spray drying is used to quickly dry the sweet potato residue.

[0007] Preferably, in the step S4, the cell wall structure of the sweet potato residue is destroyed by using ultrafine grinding technology.

[0008] Preferably, in the step S5, the mass ratio of the sweet potato residue, corncob, wheat bran, and wood chips is 5 parts of sweet potato residue: 2 parts of corncob: 1 part of wheat bran: 1 part of wood chips.

[0009] Preferably, in the step S6, during the fermentation treatment of the substrate, the water content and temperature of the substrate are detected. Water is added to keep the water content of the substrate at 60%-70%, heat is applied to keep the temperature of the substrate at 50°C-55°C, the fermentation time is 6-7 days, and the substrate is turned and compacted once every 24 hours.

[0010] Preferably, in the step S7, the substrate is sterilized with high-temperature steam for 8-9 hours, the sterilization temperature is 115°C-120°C, and after sterilization, the substrate is stirred and cooled to 20-30°C.

[0011] Preferably, in the step S8, a nutrient solution and water are added to the substrate by means of atomized spraying and turning and stirring, the water content of the substrate is adjusted to 60%-70%, and the pH value of the substrate is adjusted to 5-6.5.

[0012] Preferably, in the step S9, the high-temperature steam sterilization raises the temperature of the culture medium to 100-110°C within 2-3 hours and keeps it warm for 12-15 hours.

[0013] Advantages of the present invention: The present invention can use sweet potato residue to grow edible fungi, reducing the environmental pollution caused by a large amount of waste sweet potato residue, reducing the cost of the edible fungi culture medium, and improving the production level and economic benefits of edible fungi.

[0014] The features and advantages of the present invention will be described in detail through examples in combination with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 is a flow chart of a method for growing edible fungi with sweet potato residue according to the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0016] Example 1, Refer toFigure 1 , a method for cultivating edible fungi with sweet potato residue of the present invention comprises the following steps: S1, Chemical analysis of sweet potato residue, conducting a detailed analysis of the chemical composition of sweet potato residue to understand its basic composition; S2, Physical analysis of sweet potato residue, analyzing the physical properties of sweet potato residue to determine the subsequent processing method; S3, Non-destructive drying of sweet potato residue, using non-destructive drying technology to quickly dry sweet potato residue; S4, Ultrafine pulverization of sweet potato residue, using ultrafine pulverization technology to pulverize sweet potato residue to an appropriate particle size; S5, Selection of base materials, weighing sweet potato residue, corncob, wheat bran and sawdust, fully mixing and screening them after pulverization to obtain base materials; S6, Fermentation of base materials, adding compound microbial fermentation bacterial liquid into the base materials, mixing evenly and then compacting the base materials for base material fermentation treatment; S7, Sterilization of base materials, sterilizing the fermented base materials; S8, Preparation of base materials, adding nutrient solution and water into the sterilized base materials, adjusting the pH value and water content of the base materials; S9, Preparation of culture medium, bagging and packaging the base materials to make culture medium, and performing high-temperature sterilization treatment on the packaged culture medium; S10, Cultivating edible fungi, under aseptic conditions, planting edible fungi in the culture medium after high-temperature sterilization treatment.

[0017] In the step S1, the chemical composition analysis of the sweet potato residue includes the determination of the contents of starch, cellulose, hemicellulose, protein and minerals. In the step S2, the physical properties of the sweet potato residue include particle size, density, water absorption and water retention. In the step S3, any one of vacuum drying and spray drying is used to quickly dry the sweet potato residue. In the step S4, the cell wall structure of the sweet potato residue is destroyed by using ultrafine pulverization technology. In the step S5, the mass fraction ratio of the sweet potato residue, corncob, wheat bran and sawdust is 5 parts of sweet potato residue: 2 parts of corncob: 1 part of wheat bran: 1 part of sawdust. In the step S9, the high-temperature steam sterilization raises the temperature of the culture medium to 100 - 110 °C within 2 - 3 hours and keeps it warm for 12 - 15 hours.

[0018] Example 2, refer to Figure 1 , a method for cultivating edible fungi with sweet potato residue of the present invention comprises the following steps: S1, Chemical analysis of sweet potato residue, conducting a detailed analysis of the chemical composition of sweet potato residue to understand its basic composition; S2, Physical analysis of sweet potato residue, analyzing the physical properties of sweet potato residue to determine the subsequent processing method; S3, Non-destructive drying of sweet potato residue, using non-destructive drying technology to quickly dry sweet potato residue; S4, Ultrafine pulverization of sweet potato residue, using ultrafine pulverization technology to pulverize the sweet potato residue to an appropriate particle size; S5, Selection of base material, weigh sweet potato residue, corncob, wheat bran and wood chips, and after pulverization and sieving, mix them evenly to obtain the base material; S6, Fermentation of base material, add compound microbial fermentation bacterial liquid into the base material, mix evenly and then compact the base material for base material fermentation treatment; S7, Sterilization of base material, sterilize the fermented base material; S8, Preparation of base material, add nutrient solution and water into the sterilized base material, and adjust the pH value and water content of the base material; S9, Preparation of culture medium, pack the base material into bags to make the culture medium, and perform high-temperature sterilization treatment on the packaged culture medium; S10, Cultivation of edible fungi, under aseptic conditions, plant the edible fungi in the culture medium after high-temperature sterilization treatment.

[0019] In the step S1, the chemical composition analysis of the sweet potato residue includes the determination of the contents of starch, cellulose, hemicellulose, protein, and minerals. In the step S2, the physical properties of the sweet potato residue include particle size, density, water absorption, and water retention. In the step S3, any one of vacuum drying and spray drying is used to quickly dry the sweet potato residue. In the step S4, the cell wall structure of the sweet potato residue is destroyed by using ultrafine pulverization technology. In the step S5, the mass fraction ratio of the sweet potato residue, corncob, wheat bran, and wood chips is 5 parts of sweet potato residue: 2 parts of corncob: 1 part of wheat bran: 1 part of wood chips. In the step S6, during the base material fermentation process, the water content and temperature of the base material are detected, water is added to keep the water content of the base material at 60%-70%, heating is used to keep the temperature of the base material at 50°C-55°C, the fermentation time is 6-7 days, and the base material is turned over and compacted every 24 hours. In the step S9, the high-temperature steam sterilization raises the temperature of the culture medium to 100-110°C within 2-3 hours and keeps it warm for 12-15 hours.

[0020] Example 3, refer to Figure 1 , A method for cultivating edible fungi with sweet potato residue of the present invention includes the following steps: S1, Chemical analysis of sweet potato residue, conduct a detailed analysis of the chemical composition of the sweet potato residue to understand its basic composition; S2, Physical analysis of sweet potato residue, analyze the physical properties of the sweet potato residue to determine the subsequent processing method; S3, Non-destructive drying of sweet potato residue, use non-destructive drying technology to quickly dry the sweet potato residue; S4, Ultrafine pulverization of sweet potato residue, using ultrafine pulverization technology to pulverize the sweet potato residue to an appropriate particle size; S5, Substrate material selection: Weigh sweet potato residue, corncob, wheat bran, and wood chips, crush and sieve them, and then mix them evenly to obtain the substrate. S6, Substrate fermentation: Add compound microbial fermentation bacterial liquid into the substrate, mix evenly, compact the substrate, and conduct substrate fermentation treatment. S7, Substrate sterilization: Sterilize the fermented substrate. S8, Substrate preparation: Add nutrient solution and water into the sterilized substrate, and adjust the pH value and water content of the substrate. S9, Preparation of culture medium: Pack the substrate into bags to make the culture medium, and conduct high-temperature sterilization treatment on the packaged culture medium. S10, Cultivation of edible fungi: Under aseptic conditions, plant edible fungi in the culture medium after high-temperature sterilization treatment.

[0021] In step S1, the chemical composition analysis of the sweet potato residue includes the determination of the contents of starch, cellulose, hemicellulose, protein, and minerals. In step S2, the physical properties of the sweet potato residue include particle size, density, water absorption, and water retention. In step S3, any one of vacuum drying and spray drying is used to quickly dry the sweet potato residue. In step S4, the cell wall structure of the sweet potato residue is destroyed by ultrafine grinding technology. In step S5, the mass ratio of the sweet potato residue, corncob, wheat bran, and wood chips is 5 parts of sweet potato residue: 2 parts of corncob: 1 part of wheat bran: 1 part of wood chips. In step S6, during the substrate fermentation process, the water content and temperature of the substrate are detected, water is added to keep the water content of the substrate at 60%-70%, heating is used to keep the temperature of the substrate at 50°C-55°C, the fermentation time is 6-7 days, and the substrate is turned and compacted every 24 hours. In step S7, the substrate is sterilized with high-temperature steam for 8-9 hours, the sterilization temperature is 115°C-120°C, and after sterilization, the substrate is stirred and cooled to 20-30°C. In step S8, the nutrient solution and water are added to the substrate by atomized spraying and turning and stirring methods, the water content of the substrate is adjusted to 60%-70%, and the pH value of the substrate is adjusted to 5-6.5. In step S9, the high-temperature steam sterilization raises the temperature of the culture medium to 100-110°C within 2-3 hours and keeps it warm for 12-15 hours.

[0022] The present invention can use sweet potato residue to cultivate edible fungi, reduce the pollution caused by a large amount of waste sweet potato residue to the environment, reduce the cost of the edible fungi culture medium, and improve the production level and economic benefits of edible fungi.

[0023] The above embodiments are illustrative of the present invention, not limiting of the present invention. Any simply transformed scheme of the present invention belongs to the protection scope of the present invention.

Claims

1. A method for growing sweet potato residue edible fungi, characterized in that: The following steps are involved: S1, chemical analysis of sweet potato residue, detailed analysis of the chemical composition of sweet potato residue to understand its basic composition; S2, physical analysis of sweet potato residue, analyzing the physical properties of sweet potato residue and determining the subsequent processing method; S3, non-destructive drying of sweet potato residue, using non-destructive drying technology to quickly dry the sweet potato residue; S4, superfine grinding of sweet potato residue, using superfine grinding technology to grind the sweet potato residue into a suitable particle size; S5, selecting substrate materials: weighing sweet potato residue, corn cobs, wheat bran and sawdust, crushing and sieving, and mixing them thoroughly to obtain a substrate; S6, substrate fermentation, adding composite microbial fermentation liquid into the substrate, mixing evenly and then compacting the substrate to perform substrate fermentation treatment; S7, sterilizing the substrate, sterilizing the substrate after fermentation; S8, preparing the substrate, adding nutrient solution and water to the sterilized substrate to adjust the pH value and water content of the substrate; S9, preparing a culture medium, packaging the substrate into bags to prepare the culture medium, and subjecting the packaged culture medium to high temperature sterilization treatment; S10, planting edible fungi, planting the edible fungi in a culture medium that has been sterilized at high temperature under aseptic conditions.

2. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In the step S1, the chemical composition analysis of the sweet potato residue includes the determination of the contents of starch, cellulose, hemicellulose, protein, and minerals. In the step S2, the physical properties of the sweet potato residue include particle size, density, water absorption and water holding capacity.

3. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In step S3, the sweet potato residue is quickly dried by vacuum drying or spray drying.

4. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In step S4, the cell wall structure of the sweet potato residue is destroyed by ultrafine grinding technology.

5. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In step S5, the mass ratio of the sweet potato residue, corn cobs, wheat bran and sawdust is 5 parts of sweet potato residue: 2 parts of corn cobs: 1 part of wheat bran: 1 part of sawdust.

6. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In step S6, the moisture content and temperature of the substrate are detected during the fermentation process, water is added to maintain the moisture content of the substrate at 60%-70%, the temperature of the substrate is heated to maintain 50°C-55°C, the fermentation time is 6-7 days, and the substrate is turned and compacted once every 24 hours.

7. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In step S7, the substrate is sterilized by high-temperature steam for 8-9 hours at a sterilization temperature of 115° C.-120° C. After sterilization, the substrate is stirred and cooled to 20-30° C.

8. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In the step S8, nutrient solution and water are added into the substrate by atomizing spraying and flipping stirring, the water content of the substrate is adjusted to 60%-70%, and the pH value of the substrate is adjusted to 5-6.

5.

9. A method for growing sweet potato residue edible fungi as claimed in claim 1, characterized in that: In step S9, the high temperature steam sterilization raises the temperature of the culture medium to 100-110° C. within 2-3 hours and keeps the temperature for 12-15 hours.

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