Innocent treatment process for rotten vegetable leaves and application of harmless treatment process in edible fungus cultivation

Abstract

The invention discloses a harmless treatment process for rotten vegetable leaves and application of the harmless treatment process in edible fungus cultivation, and relates to the technical field of agricultural waste treatment and resource utilization. The method comprises the following steps: pretreating the waste vegetables to obtain waste vegetable residues and waste vegetable juice, pre-wetting the waste vegetable juice with dry auxiliary materials, fermenting to obtain fermentation auxiliary materials, fully and uniformly mixing the waste vegetable residues with the fermentation auxiliary materials and trace auxiliary materials, bagging to prepare mushroom sticks, performing high-temperature moist heat sterilization and cooling, cultivating edible mushrooms, and drying the waste mushroom sticks to prepare the mushroom bran feed auxiliary material. According to the method, waste vegetable treatment, edible fungus cultivation and fungus residue utilization are organically combined, waste is turned into wealth, waste vegetable treatment reduction, harmlessness and recycling are achieved, the target of waste vegetable treatment zero emission is achieved, a novel low-cost cultivation medium can be provided for the edible fungus cultivation industry, waste vegetables can be continuously supplied all the year round, the number is huge, and the waste vegetables are concentrated; large-scale, standardized and industrialized production of the edible mushrooms can be realized, and the method has relatively good popularization and application values and social and economic benefits.

Description

Technical Field

[0001] The present invention relates to the technical field of agricultural waste treatment and resource utilization, and particularly relates to a harmless treatment process for tail vegetables and its application in edible mushroom cultivation. Background Art

[0002] Vegetables are the second largest crop in China's planting industry after grains. Currently, China is the world's largest vegetable producer and consumer. Vegetable planting is also an important industry for farmers to increase their income. When fresh vegetables are harvested, processed, transported, and sold, about 30% of the vegetable residues are discarded, becoming tail vegetables. Tail vegetables have a high water content, high contents of organic substances such as carbohydrates, hemicellulose, proteins, and soluble sugars, are prone to decomposition and acidification, will breed mosquitoes and flies, spread bacteria, emit odors during the process of stacking and rotting, and the exudate produced will pollute water bodies and soil. Their reduction, harmless treatment, and resource utilization are major environmental problems that urgently need to be solved at present.

[0003] The harmless treatment and utilization of tail vegetables mainly focus on aspects such as fertilizer utilization, feed utilization, and energy utilization at present. Chinese Patent CN 111039702 B discloses a method for dehydrating and reducing the amount of tail vegetables. The tail vegetables are sequentially subjected to mechanical crushing and extrusion dehydration to obtain tail vegetable juice and tail vegetable residues. After the tail vegetable residues are subjected to microbial biochemical cell wall breaking treatment using a microbial inoculant and then extruded again, the tail vegetables are dehydrated by more than 90%. The filter residue is used as the base material for organic fertilizer, and the filtrate is reused as a microbial inoculant or used as liquid fertilizer. Chinese Patent CN 108927400 B discloses a pretreatment process for tail vegetables. The tail vegetables are sequentially subjected to coarse crushing, secondary crushing, primary pressing, microbial biochemical treatment, and secondary pressing. Solid-liquid separation is carried out respectively during the primary pressing, microbial biochemical treatment, and secondary pressing processes. The separated liquid is used for agricultural irrigation, and the solid product is used as raw materials for silage feed, organic fertilizer base materials, etc. Chinese Patent CN 114773128 B discloses a method for resource utilization of waste tail vegetable leaves. Through the carbon thermal method, the tail vegetable leaves are converted into humic acid potassium organic fertilizer, and at the same time, the biochar generated during the extraction process is prepared into an iron-nitrogen doped biochar electrode material. Chinese Patent CN 113336581 B discloses a method for preparing a pyrolysis liquid containing humic acid by hydrothermal treatment of tail vegetables and its application. Chinese Patent CN 109174909 B discloses a resource utilization process for tail vegetables in farmers' markets. Biogas is prepared using market tail vegetables. After biogas fermentation is completed, organic fertilizer is prepared using the tail vegetable biogas residue.

[0004] These methods generally have problems such as large equipment investment, complex processes, high energy consumption, high carbon emissions, and low added value of target products. The key to the harmless treatment and utilization of tail vegetables is to reduce the treatment cost and produce products with high added value.

[0005] On the other hand, China is a major producer and exporter of edible fungi in the world. Currently, China's annual output of edible fungi accounts for more than 65% of the world's total output, and its export volume accounts for 80% of the total Asian exports and 40% of the global trade. Edible fungi are rich in protein, carbohydrates, cellulose, vitamins, minerals, etc., and have high nutritional value. They have health-care functions such as anti-tumor activity, enhancing immune function, regulating blood lipids, protecting the liver and detoxifying, and lowering blood sugar. Edible fungi have thick and fleshy texture, delicious taste, and rich nutrition, and have become the most common vegetables on the public's dinner tables. They are an ideal modern food with high protein and low fat. The traditional cultivation substrates of edible fungi mainly use agricultural wastes such as sawdust, straw, corn cobs, wheat bran, cottonseed hulls, etc. With the development of the edible fungi industry and the annual expansion of the production scale of edible fungi, the demand for cultivation materials is increasing day by day, and the traditional cultivation raw materials are becoming increasingly scarce. Exploring new low-cost cultivation substrates is an urgent problem to be solved in the edible fungi cultivation industry.

[0006] Tail vegetables are rich in organic matter, which is a huge renewable resource with high contents of crude fiber, crude protein, and minerals, and appropriate proportions, meeting the growth requirements of edible fungi and having the potential to be used as raw materials for edible fungi production. Through harmless treatment and utilization, they are transformed into edible fungi products, which is beneficial to environmental protection. Summary of the Invention

[0007] In view of the above problems existing in the prior art, the purpose of the present invention is to process tail vegetables into cultivation substrates for edible fungi, cultivate edible fungi with tail vegetables, and dry the waste mushroom sticks after mushroom harvesting to make feed additives.

[0008] The purpose of the present invention is achieved through the following technical solutions.

[0009] The process of the present invention includes the following steps: pretreating tail vegetables to obtain tail vegetable residues and tail vegetable juice that meet the moisture requirements, pre-wetting dry auxiliary materials with tail vegetable juice and then subjecting them to fermentation treatment to obtain fermented auxiliary materials, fully mixing the tail vegetable residues, fermented auxiliary materials, and trace auxiliary materials evenly to obtain the cultivation substrate for edible fungi, filling the cultivation substrate for edible fungi into polypropylene bags to make mushroom sticks, covering the openings with sockets or collar buckles for sealing, and subjecting them to high-temperature and high-humidity sterilization and then cooling for standby.

[0010] The method for pretreating tail vegetables is as follows: putting the collected tail vegetables into the material pool with a loader, manually sorting out foreign matters such as metal objects, stones, glass, plastics, and foams through a conveyor belt, sending the tail vegetables to the feed inlet by the conveyor belt and then crushing them with a crusher, performing three series of squeezing after crushing, piling up for natural fermentation for 12 - 18 hours, and then performing the fourth squeezing to obtain tail vegetable residues and tail vegetable juice; the water content of the tail vegetable residues is 60% - 75%, and the most suitable water content is 65%.

[0011] The tail vegetables are one or a combination of several of leafy vegetables such as lettuce, Italian lettuce, Shanghai green, yellow white, Chinese cabbage, cauliflower, cabbage, and broccoli.

[0012] The dry auxiliary materials are one or a combination of several of corncob powder, mulberry branch powder, sawdust powder, cottonseed hulls, rice husks, straw powder, rice straw powder, mushroom grass powder or bagasse; the fermented auxiliary materials are the uniform mixture of tail vegetable juice and dry auxiliary materials for heap fermentation for 24 to 48 hours, and the water content of the fermented auxiliary materials is 55% to 65%, and the optimal water content is 60%; the trace auxiliary materials are corn flour, tartary buckwheat flour, gypsum, lime, vermiculite, potassium dihydrogen phosphate, crushed to 80 mesh, and mixed evenly according to the mass ratio of 4:2:1:1:1:1.

[0013] The edible mushroom cultivation substrate comprises the following components and their mass percentage contents: 20% to 75% of tail vegetable residue, 20% to 75% of fermented auxiliary materials, and 5% to 10% of trace auxiliary materials.

[0014] Preferably, the edible mushroom cultivation substrate comprises the following components: 40% to 70% of tail vegetable residue, 25% to 55% of fermented auxiliary materials, and 5% to 10% of trace auxiliary materials.

[0015] The edible mushrooms include Pleurotus ostreatus, Pleurotus djamor, Pleurotus pulmonarius, Pleurotus eryngii, Pleurotus citrinopileatus, Flammulina velutipes, Schizophyllum commune, and Oudemansiella raphanipes.

[0016] The weight of the mushroom stick is controlled at 2 to 2.5 Kg / bag; the high-temperature and high-humidity sterilization conditions are 121 °C, 0.1 Mpa, and 3 to 5 hours; the temperature of the mushroom stick at the end of cooling is 30 to 40 °C.

[0017] The present invention pre-treats tail vegetables by crushing, pressing and heap fermentation, aiming to fully decompose and break the cell walls of tail vegetables, facilitate water adjustment, obtain a relatively uniform matrix composition, and is beneficial to the preparation of cultivation substrates and the production of mushroom sticks. Using tail vegetable juice to pre-wet dry auxiliary materials not only achieves the purpose of recovering the nutrient components of tail vegetable juice, saving water and promoting the rapid pre-wetting and fermentation of dry auxiliary materials, but also can reduce the water treatment pressure of tail vegetable juice. The implementation of a harmless treatment process for tail vegetables can achieve the reduction, harmlessness and resource utilization of tail vegetables, is beneficial to environmental protection, and at the same time provides a new low-cost cultivation substrate for the edible mushroom cultivation industry, turning waste into treasure.

[0018] Another object of the present invention is to provide an edible mushroom cultivation method, and the edible mushroom cultivation comprises the following steps.

[0019] (1) Inoculation: Move the mushroom stick to a sterile room for inoculation, and inoculate 20 to 40 mL of liquid spawn or 20 to 50 g of solid spawn for each mushroom stick.

[0020] (2) Mycelium cultivation: Move the inoculated mushroom stick into a cultivation room for light-avoiding cultivation, control the temperature at 18 to 26 °C, the relative air humidity at 50% to 70%, and the CO2 concentration ≤ 0.3%.

[0021] (3) Cui Lei: After the mycelium grows to fill the bag, transfer it to the fruiting room, control the temperature at 10 - 20 °C, the day-night temperature difference at 5 - 8 °C, the relative air humidity at 92%, with scattered light, the light intensity at 50 - 1000 Lux, and the CO2 concentration ≤ 0.1%.

[0022] (4) Mushroom cultivation: Control the temperature at 15 - 25 °C, the relative air humidity at 92%, with scattered light, the light intensity at 50 - 1000 Lux, and the CO2 concentration ≤ 0.1%.

[0023] (5) Mushroom harvesting: The best time for mushroom harvesting is when the edge of the cap has not fully unfolded and the spores have not been ejected. During the harvesting period, maintain the relative air humidity at 70%; after the first crop of mushrooms is harvested, clean the surface of the material, and repeat the processes of primordium induction, mushroom cultivation, and mushroom harvesting.

[0024] The organic matter content of tail vegetable residues is high, they are easy to decompose, soft and dense, and have poor air permeability. Using them alone will cause the mycelium of edible fungi not to grow or grow slowly, and the mushroom sticks are prone to premature decay. While the dry auxiliary materials are hard and loose, with sufficient long-term nutrition and good air permeability. Therefore, using tail vegetable residues in combination with dry auxiliary materials can ensure that the cultivation substrate for tail vegetables is nutritionally balanced and long-lasting, loose and breathable, which is beneficial to the growth of the mycelium of edible fungi and fruiting.

[0025] Another object of the present invention is to remove the bag from the waste mushroom sticks after mushroom harvesting, separate the mushroom residues, crush and disperse them, and dry them to a water content ≤ 15% to make mushroom bran feed additives.

[0026] For the prior art, the present invention has the following advantages: The waste vegetable leaves generated in the vegetable base are processed to produce vegetable residues and vegetable juice. The dehydrated vegetable residues contain a large amount of plant fibers and nutrients such as protein, nitrogen, phosphorus, and potassium, and belong to easily decomposable organic substances. Random dumping will cause secondary environmental pollution; the vegetable juice belongs to high-concentration organic wastewater and must be treated by complex biochemical treatment to meet the discharge standards, with high treatment costs. The present invention makes full use of the nutritional characteristics of vegetable residues and vegetable juice, and develops a fully biological mushroom stick in combination with other auxiliary materials. After the mushroom stick is cultivated in the mycelium cultivation room, it enters the fruiting room for fruiting, producing fresh mushrooms and a series of by-products. At the same time, according to different mushroom varieties, subsequent deep processing can be carried out to produce more valuable products. The waste mushroom sticks after mushroom harvesting are dried to make feed additives. This process organically combines the treatment of tail vegetables, the cultivation of edible fungi, and the utilization of mushroom residues. It not only successfully turns tail vegetables into treasures and realizes resource recycling, achieving the goal of zero discharge of tail vegetable treatment, greatly reducing the costs of mushroom stick and fresh mushroom cultivation, and realizing the virtuous cycle of the industrial chain; moreover, tail vegetables can be supplied continuously throughout the year, with a large quantity and concentration, which is conducive to the large-scale, standardized, and industrialized production of edible fungi, and has good popularization and application value as well as social and economic benefits. The edible fungi cultivated with tail vegetables have better quality than those cultivated with conventional substrates, and the products have no pesticide residues and belong to green pollution-free foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is the technical route map for the harmless treatment process of tail vegetables in the present invention.

[0028] Figure 2 These are the photos of tail vegetable crushing, pressing and heap retting natural fermentation in the present invention.

[0029] Figure 3 This is the photo of the cultivation substrate in the present invention.

[0030] Figure 4 These are the photos of the development process of Pleurotus ostreatus fruiting bodies in the present invention.

[0031] Figure 5 These are the photos of Pleurotus ostreatus mycelium feeding on the substrate in the present invention.

[0032] Figure 6 These are the photos of the first flush of Pleurotus ostreatus fruiting in the present invention.

[0033] Figure 7 These are the photos of concentrated Pleurotus ostreatus fruiting in the present invention.

[0034] Figure 8 These are the determination results of the main nutritional components of fresh Pleurotus ostreatus in Example 16 of the present invention.

[0035] Figure 9 These are the determination results of heavy metals in fresh Pleurotus ostreatus in Example 16 of the present invention.

[0036] Figure 10 These are the determination results of pesticide residues in fresh Pleurotus ostreatus in Example 16 of the present invention. Detailed implementation manners

[0037] The following are specific examples of the present invention. Only taking Pleurotus ostreatus 969, corn cob powder, mulberry branch powder and rice husk as examples, the technical solutions of the present invention are further described in detail. However, the present invention is not limited to these examples, and those skilled in the art can make broader promotions and applications without violating the connotation of the present invention.

[0038] Example 1

[0039] Take the tail vegetable leaves from Luliang Dafeng Ecological Agriculture Science and Technology Co., Ltd. in Luliang County, Qujing City, Yunnan Province, dry them to constant weight at 100 - 110 °C to obtain dried tail vegetable leaves, grind them through a 200-mesh sieve to get brown tail vegetable powder, and store it in a desiccator for later use; send the sample to a third-party testing agency to determine the main nutritional components, heavy metals and pesticide residues of the dried tail vegetable leaves, and the determination methods and results are shown in Table 1.

[0040] Table 1. Determination methods and results of the main nutritional components, heavy metals and pesticide residues of dried tail vegetable leaves.

[0042] As can be seen from Table 1, the tail vegetables are rich in organic matter, with high contents of crude fiber, crude protein and minerals, and the proportion is moderate, which can meet the growth requirements of edible fungi and have the potential to be used as raw materials for edible fungi production. The heavy metals such as cadmium, chromium, mercury and lead are lower than the limit requirements, and the agricultural residues such as DDT and BHC are not detected, meeting the safety requirements of the raw materials.

[0043] Example 2.

[0044] Crushing and pressing of tail vegetables: Weigh 30 tons of tail vegetables, put them into the material pool with a loader, manually sort out foreign matters such as metals, stones, glass, plastics and foams through the conveyor belt, and the conveyor belt sends the tail vegetables into the feeding port and into the crusher for crushing. After crushing, it is subjected to three series of pressing, piled up and naturally fermented for 15 hours, and then the fourth pressing is carried out to obtain 10 tons of tail vegetable residues and 20 tons of tail vegetable juice. The water content of the tail vegetable residues is 73.97%.

[0045] Example 3

[0046] Preparation of fermentation auxiliary materials: Mix 9.6 tons of corn cob powder, 4.8 tons of mulberry branch powder and 1.6 tons of rice husk, add 20 tons of tail vegetable juice and stir for 30 minutes, pile up and ferment for 24 hours, and stir evenly to obtain 36 tons of fermentation auxiliary materials. The water content of the fermentation auxiliary materials is 62.79%.

[0047] Example 4

[0048] Preparation of trace auxiliary materials: Take 4 tons of corn flour, 2 tons of tartary buckwheat flour, 1 ton of gypsum, 1 ton of lime, 1 ton of vermiculite and 1 ton of potassium dihydrogen phosphate that have been pulverized and passed through an 80-mesh sieve, and mix them evenly to obtain 10 tons of trace auxiliary materials.

[0049] Example 5

[0050] Preparation of cultivation substrate: Weigh the tail vegetable residues in Example 2, the fermentation auxiliary materials in Example 3 and the trace auxiliary materials in Example 4 according to the corresponding ingredient list, mix and stir well for 30 minutes to obtain a premixed substrate, and then fill it into polypropylene bags with a specification of length × width × thickness of 45 cm × 24 cm × 0.003 cm to make 2-kg / bag mushroom sticks, and cover them with rings and lids for sealing; The mushroom sticks are sterilized by high-pressure steam, with a pressure of 0.1 Mpa. When the temperature reaches 121 °C, start timing, and the constant pressure time is 4 hours. After the sterilization time is reached, cut off the power supply to make the pressure drop naturally. When the pressure gauge pointer is 0, wait for the material temperature to drop below 60 °C and move it into the cooling room to cool down to 35 °C. The cooling room is required to be clean and hygienic and disinfected.

[0051] Example 6

[0052] The cultivation of Pleurotus ostreatus is carried out according to the following steps.

[0053] (1) Inoculation: Move the spawn bags of Example 5 to the sterile room for inoculation, and inoculate 30 mL of Pleurotus ostreatus 969 liquid spawn into each spawn bag.

[0054] (2) Mycelium culture: Move the inoculated spawn bags into the culture room for light-avoiding culture, control the temperature at 22 °C, the relative air humidity at 60%, and the CO2 concentration ≤ 0.3%.

[0055] (3) Bud induction: After the mycelium grows to fill the bag, move it to the fruiting room, control the temperature at 10 - 20 °C, the day-night temperature difference at 5 - 8 °C, the relative air humidity at 92%, with scattered light, the light intensity at 500 Lux, and the CO2 concentration ≤ 0.1%.

[0056] (4) Mushroom cultivation: Control the temperature at 25 °C, the relative air humidity at 92%, with scattered light, the light intensity at 500 Lux, and the CO2 concentration ≤ 0.1%.

[0057] (5) Mushroom harvesting: The best time for mushroom harvesting is when the edge of the cap has not fully unfolded and the spores have not been ejected. During the harvesting period, maintain the relative air humidity at 70%; after the first crop of mushrooms is harvested, clean the surface of the substrate, and repeat the processes of bud induction, mushroom cultivation, and mushroom harvesting.

[0058] Examples 7 - 15.

[0059] The components and mass percentages of the Pleurotus ostreatus cultivation substrate in Examples 7 - 15 are shown in Table 2.

[0060] Table 2. Pleurotus ostreatus cultivation substrate formula in Examples 7 - 15 Tail vegetable residue % Fermentation auxiliary material % Trace auxiliary material % Example 7 0 95 5 Example 8 20 75 5 Example 9 40 55 5 Example 10 60 35 5 Example 11 70 25 5 Example 12 75 20 5 Example 13 80 15 5 Example 14 85 10 5 Example 15 90 5 5

[0062] According to the Pleurotus ostreatus cultivation substrate formula in Table 2, make 500 spawn bags respectively according to the methods of Examples 3 - 5, and carry out Pleurotus ostreatus cultivation according to the cultivation method of Example 6. Randomly select 50 spawn bags with relatively consistent mycelium germination time after inoculation in each example for fruiting trait investigation and yield measurement.

[0063] Observe the growth status of Pleurotus ostreatus during the cultivation process, measure the growth rate of Pleurotus ostreatus mycelium in each example respectively, observe and record the mycelium growth trend and the time to fill the bag, count the yield of 3 crops of mushrooms, and calculate the biological conversion rate of Pleurotus ostreatus.

[0064] (1) Determination of the growth rate of Pleurotus ostreatus mycelium in the spawn bag

[0065] The daily growth rate of the mycelium was measured by the straight-line measurement method, that is, the growth rate of the mycelium was measured by the direct measurement method. After the mycelium germinated, draw a line at its edge, and then draw a line at its edge again after a few days. Measure the average distance between the two lines with a ruler, and divide it by the number of days to obtain the growth rate of Pleurotus ostreatus, with the unit of mm / d.

[0066] Growth rate of mycelium (mm / d) = Length of mycelium growth (mm) / Mycelium growth time (d).

[0067] (2) Determination of the growth vigor of Pleurotus ostreatus mycelium

[0068] The growth vigor of mycelium includes density, thickness and color. Mycelium is divided into grades such as thick, relatively thick, and relatively thin. The color of mycelium is divided into different grades according to thick white, white, relatively white, etc.

[0069] (3) Determination of the biological conversion rate of Pleurotus ostreatus

[0070] The biological conversion rate refers to the ratio of the fresh weight of edible fungi to the dry weight of the used culture medium, usually expressed as a percentage. The biological conversion rate of Pleurotus ostreatus is calculated by the following formula:

[0071] Biological conversion rate = Fresh weight of Pleurotus ostreatus fruiting body / Dry weight of substrate × 100%.

[0072] For Examples 7 - 15, the fruiting traits were investigated and the yield measurement results are shown in Table 3. As the content of tail vegetable residue in the cultivation substrate increased, the growth rate of Pleurotus ostreatus mycelium gradually decreased, and correspondingly, the full bag time also increased. As the content of tail vegetable residue in the cultivation substrate increased, the average single bag yield and biological conversion rate gradually increased, reaching the maximum value at 60% tail vegetable residue, and then gradually decreased, reaching the lowest value at 90% tail vegetable residue. In the range of 20% - 75% tail vegetable residue and 20% - 75% fermentation auxiliary materials, the biological conversion rate of three crops of mushrooms was close to or reached 100%. Preferably, considering the full bag time and biological conversion rate comprehensively, the appropriate concentration range is 40% - 70% tail vegetable residue, 25% - 55% fermentation auxiliary materials, and 5 - 10% trace auxiliary materials.

[0073] Table 3. Growth indexes of Pleurotus ostreatus in Examples 7 - 15

[0075] Example 16

[0076] According to the following Pleurotus ostreatus cultivation substrate formula: 50% tail vegetable residue, 40% fermentation auxiliary materials, 10% trace auxiliary materials, make the mushroom sticks according to the methods of Examples 3 - 5, and conduct a Pleurotus ostreatus cultivation experiment of 5000 bags according to the cultivation method of Example 6. Randomly select 100 bags to count the yield of three crops of mushrooms, and the results are shown in Table 4. The cultivation results show that the lowest single bag yield of three crops of mushrooms is 539.9 g, the highest yield is 1071.3 g, the average single bag yield is 817.6 g, and the average biological conversion rate is 106.2%.

[0077] Table 4. Yield statistics of three crops of mushrooms from 100 Pleurotus ostreatus mushroom sticks

[0079] Determination of Main Nutritional Components, Heavy Metals and Pesticide Residues in Fresh Pleurotus ostreatus

[0080] Randomly select 10 Kg of fresh Pleurotus ostreatus fruiting body samples with similar maturity, no spoilage and no mechanical damage, and send them to a third-party testing agency for testing immediately on the day of picking. The testing methods and results are shown in Figures 8 - 10 Chu Xiaozhen et al. studied the effects of using corn straw, soybean straw, pepper straw, okra straw, corn cob and wheat bran as the main materials for cultivating Pleurotus ostreatus on the nutritional components of Pleurotus ostreatus (China Vegetables and Melons, 2024, 37(09): 90-95.). The comparison of the protein content of Pleurotus ostreatus cultivated with these substrates and the tail vegetable cultivation substrate of the present invention is shown in Table 5.

[0081] Table 5. Effects of Different Substrates on Nutritional Components of Pleurotus ostreatus Fruiting Bodies

[0083] Protein is an important part of the nutritional components of food, consisting of Figure 8 As can be seen from and Table 5, the protein content of fresh Pleurotus ostreatus obtained by using the tail vegetable cultivation substrate and cultivation method of the present invention is significantly 38% - 51% higher than that of the conventional cultivation substrate, and is rich in vitamin B2. Therefore, the Pleurotus ostreatus cultivated by the present invention is a high-protein edible mushroom and a modern ideal food with high protein and low fat.

[0084] The heavy metal and pesticide residue contents of edible mushrooms are related to the safety and health of consumers. As can be seen from Figures 9 - 10 The heavy metal content of Pleurotus ostreatus obtained by using the cultivation substrate and cultivation method of the present invention is far lower than the food safety standard requirements stipulated by the national standard. Hexachlorocyclohexane, DDT, chlorpyrifos and dichlorvos are not detected, meeting the edible safety requirements.

[0085] Example 17

[0086] The tail vegetable residue and tail vegetable juice were prepared according to the method of Example 2, and the water content of the tail vegetable residue was 75%; 1.92 tons of corncob powder, 0.96 tons of mulberry branch powder, and 0.32 tons of rice husk were mixed, 4 tons of tail vegetable juice was added, and the mixture was stirred for 30 minutes and then piled up for fermentation for 20 hours, and then stirred evenly to obtain 7.2 tons of fermentation auxiliary materials, and the water content of the fermentation auxiliary materials was 60%; 0.32 tons of corn flour, 0.16 tons of tartary buckwheat flour, 0.08 tons of gypsum, 0.08 tons of lime, 0.08 tons of vermiculite, and 0.08 tons of potassium dihydrogen phosphate that had been pulverized and passed through an 80-mesh sieve were taken and mixed evenly to obtain 0.8 tons of trace auxiliary materials; 2 tons of tail vegetable residue, 7.2 tons of fermentation auxiliary materials, and 0.8 tons of trace auxiliary materials were fully mixed and stirred for 30 minutes to obtain 10 tons of premixed substrate. The components and mass percentages of the obtained premixed substrate were: 20% tail vegetable residue, 72% fermentation auxiliary materials, and 8% trace auxiliary materials. The premixed substrate was filled into polypropylene bags with a length×width×thickness specification of 45 cm×24 cm×0.003 cm to make 2-kg / bag mushroom sticks, and the rings were buckled and sealed, and a total of 4,958 mushroom sticks were obtained; the mushroom sticks were sterilized by high-pressure steam at a pressure of 0.1 Mpa. When the temperature reached 121 °C, the timing started, and the pressure was stabilized for 4 hours. After the sterilization time was reached, the power supply was cut off to allow the pressure to drop naturally. When the pressure gauge pointer was 0, the material temperature was cooled to below 60 °C and then moved into the cooling room to cool to 35 °C. After cooling, the water content of the sterilized mushroom sticks was 57.8%. The Pleurotus ostreatus cultivation experiment was carried out according to the cultivation method of Example 6. The investigation of the fruiting traits and the yield measurement method were the same as those in Examples 7-15. The cultivation results showed that the average yield per bag of the three crops of mushrooms was 798.5 g, and the biological conversion rate was 94.6%.

[0087] At present, the main method for the fertilizer utilization of tail vegetables is to convert tail vegetables into solid organic fertilizers by aerobic composting. Since the water content of tail vegetable leaves is high, dry auxiliary materials need to be added to the tail vegetables. The ratio of tail vegetables to dry auxiliary materials should be at least 1:1.5 or more, and the amount of treated materials increases exponentially, resulting in increased investment in sites, equipment, etc.; the water content of tail vegetables is generally above 90%. One ton of tail vegetables contains about 100 kg of dry matter; after the dry matter is subjected to aerobic composting, the final yield rate of organic fertilizers will not exceed 50%. Excluding dry auxiliary materials, one ton of tail vegetables can be converted into at most 50 Kg of organic fertilizers. Calculated at a price of 800 yuan / ton, the fertilizer value of one ton of tail vegetables is at most 40 yuan. Excluding the raw material transportation and fermentation costs, if there is no government environmental protection subsidy, the aerobic composting of waste vegetable leaves is basically unprofitable.

[0088] On the other hand, in this embodiment, 6 tons of tail vegetables are processed into tail vegetable residues and tail vegetable juice, and then mixed with 4 tons of auxiliary materials to obtain 10 tons of premixed cultivation substrate. The ratio of tail vegetables to dry auxiliary materials is 1.5:1, which is much lower than that of the organic fertilizer scheme, and 5,000 mushroom sticks can be produced. At the same time, excluding the dry auxiliary materials, about 600 kg of dry matter is contained in 6 tons of tail vegetables. Calculated according to a biological conversion rate of 94.6%, the 600 kg of dry matter in 6 tons of tail vegetables can be converted into 567.6 kg of fresh Pleurotus ostreatus. Calculated at the average annual wholesale price of Pleurotus ostreatus of 5.0 yuan / kg, the value is 2,838 yuan, and the value of Pleurotus ostreatus per ton of tail vegetables is 473 yuan on average. Its value is nearly 10 times higher than that of organic fertilizer, achieving the purpose of reducing treatment costs and producing high-value-added products.

[0089] Example 18

[0090] After harvesting 3 crops of mushrooms from the Pleurotus ostreatus cultivation bags in Example 17, select mushroom sticks with white mycelium, firm material blocks, vigorous mycelium growth, a white mycelium membrane covering the surface, and no contamination by miscellaneous bacteria. Remove the bags and separate the bacterial residues, crush and disperse them, and spread them on the cement floor with a thickness of 3 - 5 cm. Turn them 2 - 3 times a day and expose them to the sun for 5 days. After drying to a moisture content ≤ 15%, crush them into granular or powdery form, which is the auxiliary material for mushroom bran feed. Send samples to a third-party testing agency to determine the main nutritional components and feed hygiene indicators of the auxiliary material for mushroom bran feed. The determination methods and results are shown in Table 6.

[0091] Table 6. Main nutritional components and feed hygiene indicators of the auxiliary material for mushroom bran feed

[0093] As can be seen from Table 6, the inorganic pollutants, mycotoxins, natural plant toxins, organochlorine pollutants, and microbial pollutants in the auxiliary material for mushroom bran feed all meet the feed hygiene standard GB 13078 - 2017. After being transformed by Pleurotus ostreatus, the cellulose, hemicellulose, lignin, etc. in the mushroom bran have all been degraded to varying degrees, and it also contains rich microbial protein. Moreover, the substrate becomes loose and porous after being transformed by Pleurotus ostreatus, is easy to crush, has a fragrant smell, and good palatability. After appropriate treatment, it can be made into feed, bait, or other additives for animal feeding, replacing part of the grain and reducing production costs. Through the application of this example, the reduction, harmlessness, and resource utilization of tail vegetables are truly realized, achieving the zero-emission goal of tail vegetable treatment.

[0094] The specific embodiments described above further elaborate on the objective, technical solution, and beneficial effects of the present invention. It should be understood that the above description is only for the specific embodiments of the present invention and is not intended to limit the protection scope of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A harmless treatment process for tail vegetables, characterized in that, The method described above includes the following steps: (1) Pretreatment of tail vegetables: The tail vegetables are crushed and pressed to obtain tail vegetable residues and tail vegetable juice that meet the moisture requirements; (2) Pre-wetting of dry auxiliary materials: The tail vegetable juice pre-wets the dry auxiliary materials and then undergoes fermentation treatment to obtain fermented auxiliary materials; (3) Preparation of edible mushroom cultivation substrate: The tail vegetable residues are fully mixed and evenly blended with the fermented auxiliary materials and trace auxiliary materials to obtain the edible mushroom cultivation substrate; (4) Making of mushroom sticks: The edible mushroom cultivation substrate is filled into polypropylene bags, and the bags are sealed by folding the mouth or covering with a collar. After high-temperature and high-humidity sterilization and cooling, they are reserved for use.

2. The harmless treatment process for tail vegetables according to claim 1, characterized in that, The tail vegetables are one or a combination of several leafy vegetables such as lettuce, Italian lettuce, Shanghai green, Chinese cabbage, white cabbage, cauliflower, cabbage, and broccoli.

3. The harmless treatment process for tail vegetables according to claim 1, characterized in that, The method for pretreating the tail vegetables is as follows: The collected tail vegetables are put into the feed tank by a loader, and foreign matters such as metals, stones, glass, plastics, and foams are manually sorted out through a conveyor belt. The conveyor belt sends the tail vegetables into the feed port and into the crusher for crushing. After crushing, three-stage series pressing is carried out, and natural fermentation is carried out by piling up for 12 - 18 hours, and then the fourth pressing is carried out to obtain tail vegetable residues and tail vegetable juice; the water content of the tail vegetable residues is 60% - 75%, and the optimum water content is 65%.

4. The harmless treatment process for tail vegetables according to claim 1, characterized in that, The dry auxiliary materials are one or a combination of several of corn cob powder, mulberry branch powder, wood chip powder, cottonseed hulls, rice husks, straw powder, rice straw powder, mushroom grass powder, or bagasse; the fermented auxiliary materials are obtained by evenly mixing the tail vegetable juice and the dry auxiliary materials and then fermenting by piling up for 24 - 48 hours. The water content of the fermented auxiliary materials is 55% - 65%, and the optimum water content is 60%; the trace auxiliary materials are corn flour, tartary buckwheat flour, gypsum, lime, vermiculite, and potassium dihydrogen phosphate, which are ground to 80 mesh and mixed evenly according to the mass ratio of 4:2:1:1:1:

1.

5. A harmless treatment process for tail vegetables according to claim 1, characterized in that, The edible mushroom cultivation substrate includes the following components and their mass percentage contents: tail vegetable residues 20% - 75%, fermented auxiliary materials 20% - 75%, trace auxiliary materials 5% - 10%; the edible mushrooms include Pleurotus ostreatus, Pleurotus djamor, Pleurotus geesteranus, Pleurotus eryngii, Pleurotus citrinopileatus, Flammulina velutipes, Schizophyllum commune, and Oudemansiella raphanipes.

6. The harmless treatment process for tail vegetables according to claim 5, characterized in that, The edible mushroom cultivation substrate includes the following components: tail vegetable residues 40% - 70%, fermented auxiliary materials 25% - 55%, trace auxiliary materials 5% - 10%.

7. A harmless treatment process for tail vegetables according to claim 1, characterized in that, The weight of the mushroom sticks is controlled at 2 - 2.5 Kg / bag; the conditions for high-temperature and high-humidity sterilization are 121 °C, 0.1 Mpa, and 3 - 5 hours; the temperature of the mushroom sticks at the end of cooling is 30 °C - 40 °C.

8. Application of a harmless treatment process for tail vegetables in edible mushroom cultivation, characterized in that, Edible mushrooms are inoculated into the cultivation substrate according to any one of claims 5 - 7 for edible mushroom cultivation.

9. The application of a harmless treatment process for tail vegetables in edible mushroom cultivation according to claim 8, characterized in that, The edible mushroom cultivation includes the following steps: (1) Inoculation: The mushroom sticks are moved to a sterile room for inoculation. Each mushroom stick is inoculated with 20 - 40 mL of liquid spawn or 20 - 50 grams of solid spawn; (2) Mycelium cultivation: After inoculation, the mushroom sticks are moved into a cultivation room for light-avoiding cultivation. The temperature is controlled at 18 - 26 °C, the relative air humidity is 50% - 70%, and the CO2 concentration ≤ 0.3%; (3) Primordium induction: After the mycelium grows to fill the bag, it is moved to a fruiting room. The temperature is controlled at 10 - 20 °C, the day-night temperature difference is 5 - 8 °C, the relative air humidity is 92%, with scattered light, the illuminance is 50 - 1000 Lux, and the CO2 concentration ≤ 0.1%; (4) Mushroom cultivation: Control the temperature at 15 - 25 °C, the relative air humidity at 92%, with scattered light, light intensity of 50 - 1000 Lux, and CO2 concentration ≤ 0.1%; (5) Mushroom harvesting: The best time for mushroom harvesting is when the edge of the cap has not fully unfolded and the spores have not been ejected. During the harvesting period, maintain the relative air humidity at 70%. After the first flush of mushrooms is harvested, clean the surface of the substrate, and repeat the processes of primordium induction, mushroom cultivation, and mushroom harvesting.

10. Use of the harmless treatment process for tail vegetables in edible mushroom cultivation according to claim 9, characterized in that, After mushroom harvesting, remove the bags from the waste mushroom sticks, separate the mushroom residues, crush and disperse them, dry to a moisture content ≤ 15%, and make them into auxiliary materials for mushroom bran feed.

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