Quality evaluation method for black fungus bag in storage stage

Abstract

The invention provides a quality evaluation method for a black fungus bag in a storage stage, and belongs to the technical field of black fungus cultivation. The quality evaluation method provided by the invention comprises the following steps: after-ripening black fungus bags, storing the black fungus bags, in the storage process, randomly selecting the fungus bags in the same batch to measure the quality, the water content and the germination rate of the fungus bags, then cultivating and fruiting the black fungus, and detecting the soaking rate, the hardness, the cohesiveness, the adhesion degree, the chewiness and the thickness of the black fungus. Carrying out sensory evaluation on the agaric, and substituting each numerical value into a formula to calculate and obtain a comprehensive score; and evaluating the quality of other fungus bags in the same batch according to the comprehensive score. According to the quality evaluation method for the black fungus bag in the storage stage, the quality of the black fungus bag in the storage stage can be accurately and rapidly evaluated, and finally the yield and economic benefits of black fungus can be improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of Auricularia auricula cultivation, and particularly relates to a quality evaluation method for Auricularia auricula fungus bag in a storage stage. BACKGROUND

[0002] As an important edible and medicinal fungus, Auricularia auricula cultivation process covers multiple key links. First, the culture medium needs to be prepared, sterilized at high temperature, and then inoculated with Auricularia auricula spores in a sterile environment. Subsequently, the fungus enters the fungus growing stage, and the appropriate temperature, humidity and ventilation conditions are controlled to promote the growth of mycelium in the fungus bag. After the mycelium grows full of the fungus bag, it enters the maturation stage, during which the environmental parameters are adjusted to allow the mycelium to fully decompose the nutrients in the culture medium and accumulate metabolic products, laying a foundation for the subsequent ear production. After maturation, if the fungus bag is not used immediately, it needs to enter the storage stage to wait for the right time to manage the ear production.

[0003] The maturation and storage stages of the fungus bag play a decisive role in the yield and quality of Auricularia auricula. Optimization of the physiological state of mycelium in the maturation stage can significantly improve the ear production rate and ear quality. Scientific storage management can maintain the activity of the fungus bag and avoid problems such as mycelium aging, contamination by miscellaneous bacteria, or physiological disorders caused by long-term storage. However, there is still a lack of systematic and precise quality evaluation methods for Auricularia auricula fungus bags in the storage stage. Existing technologies rely on manual experience, such as observing the color and luster of the fungus bag surface, feeling the texture, or simply detecting the contamination of miscellaneous bacteria. However, such methods have strong subjectivity, low efficiency, and are difficult to quantify, and cannot accurately assess the mycelial activity, nutritional metabolism level and potential physiological changes in the fungus bag. In addition, traditional methods cannot monitor the dynamic quality changes of the fungus bag during storage in real time, making it difficult to respond to the impact of environmental fluctuations on the stability of the fungus bag, often leading to a decline in the quality of the fungus bag in the later storage period, and thus affecting the yield and economic benefits of Auricularia auricula. Therefore, developing a scientific and efficient quality evaluation method for Auricularia auricula fungus bags in the storage stage has become a key technical bottleneck for the quality improvement and efficiency increase of the Auricularia auricula industry, and needs to be solved urgently. SUMMARY

[0004] Therefore, the purpose of the present application is to provide a quality evaluation method for Auricularia auricula fungus bags in the storage stage, which can accurately and quickly evaluate the quality of Auricularia auricula fungus bags in the storage stage.

[0005] In order to achieve the above-mentioned purpose of the application, the present application provides the following technical solutions:

[0006] The application provides a quality evaluation method for black fungus bag storage stage, which comprises the following steps: after post-ripening treatment of the black fungus bag, the fungus bag is stored, in the storage process, fungus bag quality, water content and germination rate of fungus bags in the same batch are determined at random, then the fungus bags are cultivated into ears, and the black fungus is detected in terms of swelling rate, hardness, cohesiveness, gumminess, chewiness and thickness, and the black fungus is evaluated in terms of sense, and each numerical value is substituted into the formula: comprehensive score = swelling rate * 12% + sense evaluation * 8% + hardness * 7% + cohesiveness * 6% + gumminess * 5% + chewiness * 6% + thickness * 7% + fungus bag quality * 15% + water content * 13% + germination rate * 18%, and the comprehensive score is calculated; if the comprehensive score is greater than or equal to 0.8, it indicates that the quality of the remaining fungus bags in the same batch is high; if 0.6 is less than the comprehensive score and is less than 0.8, it indicates that the quality of the remaining fungus bags in the same batch is qualified; and if the comprehensive score is less than 0.6, it indicates that the quality of the remaining fungus bags in the same batch is unqualified.

[0007] Preferably, the temperature of the post-ripening treatment is 20 DEG C, and the time of the post-ripening treatment is 20 days.

[0008] Preferably, the temperature of the storage is 10 DEG C.

[0009] Preferably, the water content determination method is as follows: the culture medium in the fungus bag is weighed, the culture medium quality M1 is weighed, the culture medium is dried at 80 DEG C constant temperature until the constant weight is obtained, the culture medium quality M2 is weighed, and the water content is calculated according to culture medium water content = (M1-M2) / M1.

[0010] Preferably, the germination rate determination method is as follows: the number W1 of holes in a single fungus bag is counted, the number W2 of single fungus bags without germination is counted, and the germination rate is calculated according to germination rate = (W1-W2) / W1.

[0011] Preferably, the black fungus swelling rate determination method is as follows: the black fungus sample is taken, the black fungus sample quality M1 is weighed, the black fungus sample is soaked at room temperature for 6h, the black fungus sample is spun at 80r / min-100r / min for 30s, the black fungus sample quality M2 is weighed, and the black fungus swelling rate is calculated according to black fungus swelling rate = M2 / M1; and the black fungus thickness determination method is as follows: the black fungus sample is taken, the black fungus sample is soaked at room temperature, and the middle thickness of the ear piece is measured by using a vernier caliper.

[0012] Preferably, the detection method of hardness, cohesiveness, gumminess and chewiness of the black fungus is as follows: a TAXTplus Texture Analyser physical property analyzer is used for detection, a P / 50 probe is selected for secondary chew test, and the basic parameters of secondary chew test operation are as follows: pre-test speed 1.0 mm / s, test speed 0.5 mm / s, post-test speed 1.0 mm / s, strain 75%, trigger force 5.0 g, a secondary chew test graph is obtained, and the following calculation is performed: hardness is the first peak value, cohesiveness is Area2 / Area1, gumminess is hardness*cohesiveness, and chewiness is hardness*cohesiveness*elasticity, wherein the elasticity is Distance 2 / Distance 1.

[0013] Preferably, the score of the sensory evaluation is shown in Table 1, each score is scored according to the actual coincidence degree, and the final score is equal to the sum of each score, and the full score is 100.

[0014] Table 1: Score basis of sensory evaluation

[0015]

[0016] Preferably, the variety of the black fungus is Heiweipangjin.

[0017] Preferably, the culture medium in the black fungus bag is composed of the following raw materials in terms of weight fraction: 80.5 parts of miscellaneous wood chips, 15 parts of wheat bran, 2 parts of soybean meal powder, 1.5 parts of gypsum and 1 part of lime.

[0018] Advantages of the present application:

[0019] The quality evaluation method of the black fungus bag in the storage stage provided by the present application can accurately and quickly evaluate the quality of the black fungus bag in the storage stage, realize real-time dynamic monitoring of the storage process of the black fungus bag, find the quality deterioration trend of the bag in advance, thereby greatly shorten the quality risk exposure time, and finally improve the yield and economic benefit of the black fungus. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 It is a schematic diagram of the post-ripening time and the starting storage time of the black fungus bag;

[0021] Figure 2 It is a two-chew test (TPA) parameter graph;

[0022] Figure 3 It is the mycelium morphology of the black fungus bag under different storage time conditions, from left to right in order: the results of storage for 90d, 60d, 30d and 0d;

[0023] Figure 4 It is the quality of the black fungus bag under different storage time conditions;

[0024] Figure 5 Respiration intensity curve of Auricularia auricula-judae bag for different storage time conditions;

[0025] Figure 6 Respiration intensity of Auricularia auricula-judae bag for different storage time;

[0026] Figure 7 Water content of Auricularia auricula-judae bag for different storage time;

[0027] Figure 8 Emergence rate of Auricularia auricula-judae bag for different storage time;

[0028] Figure 9 Single bag yield of Auricularia auricula-judae bag for different storage time;

[0029] Figure 10 Ear thickness of Auricularia auricula-judae for different storage time;

[0030] Figure 11 Ear diameter of Auricularia auricula-judae for different storage time after 20 days of post-ripening;

[0031] Figure 12 Venenation number of Auricularia auricula-judae ear for different storage time;

[0032] Figure 13 Swelling rate of Auricularia auricula-judae ear for different storage time;

[0033] Figure 14 Sensory evaluation of Auricularia auricula-judae ear for different storage time;

[0034] Figure 15 Hardness of Auricularia auricula-judae ear for different storage time;

[0035] Figure 16 Elasticity of Auricularia auricula-judae ear for different storage time;

[0036] Figure 17 Cohesiveness of Auricularia auricula-judae ear for different storage time;

[0037] Figure 18 Adhesiveness of Auricularia auricula-judae ear for different storage time;

[0038] Figure 19 Chewiness of Auricularia auricula-judae ear for different storage time;

[0039] Figure 20 Total sugar content of Auricularia auricula-judae ear for different storage time;

[0040] Figure 21 Crude protein content of Auricularia auricula-judae ear for different storage time;

[0041] Figure 22 Crude fat content of Auricularia auricula-judae ear for different storage time;

[0042] Figure 23 The crude fiber content of black fungus ear pieces for different storage times;

[0043] Figure 24 The ash content of black fungus ear pieces for different storage times;

[0044] Figure 25 The principal component scatter plot for different storage times. DETAILED DESCRIPTION

[0045] The application provides a quality evaluation method for black fungus bag storage stages, which comprises the following steps: after post-ripening treatment of black fungus bags, the fungus bags are stored, fungus bag quality, water content and germination rate of fungus bags in the same batch are determined at random during the storage process, then the fungus bags are cultivated into ear pieces, and the black fungus is detected in terms of swelling rate, hardness, cohesiveness, gumminess, chewiness and thickness, and the black fungus is evaluated in terms of sensory evaluation, and the numerical values are substituted into the formula: comprehensive score = swelling rate × 12% + sensory evaluation × 8% + hardness × 7% + cohesiveness × 6% + gumminess × 5% + chewiness × 6% + thickness × 7% + fungus bag quality × 15% + water content × 13% + germination rate × 18%, and the comprehensive score is calculated; if the comprehensive score is greater than or equal to 0.8, it indicates that the quality of the remaining fungus bags in the same batch is high; if 0.6 ≤ the comprehensive score < 0.8, it indicates that the quality of the remaining fungus bags in the same batch is qualified; and if the comprehensive score is less than 0.6, it indicates that the quality of the remaining fungus bags in the same batch is unqualified.

[0046] In the application, the temperature of the post-ripening treatment is preferably 20℃, and the time of the post-ripening treatment is preferably 20 days. In the application, the temperature of the storage is preferably 10℃. In the application, the same batch refers to fungus bags that are subjected to post-ripening, storage and strain activation at the same time, and the culture medium in the fungus bags is the same.

[0047] In the application, the water content is determined by weighing the culture medium in the fungus bag, weighing the culture medium M1, drying at 80℃ until the weight is constant, weighing the culture medium M2, and calculating the water content according to culture medium water content = (M1-M2) / M1. In the application, the weight of the culture medium in the fungus bag is preferably 10g. The germination rate is determined by counting the number of holes W1 in a single fungus bag, the number of fungus bags without germination W2, and calculating the germination rate according to germination rate = (W1-W2) / W1.

[0048] In the present application, the method for cultivating ears preferably comprises the steps of cutting, germination, ear management, harvesting and airing. The method for measuring the soaking rate of the wood ear is as follows: taking a wood ear sample, weighing the mass of the wood ear sample M1, soaking at room temperature for 6 hours, spinning at 80-100 r / min for 30 seconds, weighing the mass of the wood ear sample M2, and calculating the soaking rate of the wood ear according to the soaking rate of the wood ear = M2 / M1. The method for measuring the thickness of the wood ear is as follows: taking a wood ear sample, soaking at room temperature, and measuring the middle thickness of the ear piece with a vernier caliper. In the present application, the soaking time at room temperature is preferably 4 hours.

[0049] In the present application, the method for detecting the hardness, cohesiveness, gumminess and chewiness of the wood ear is as follows: using a TA.XT.plus Texture Analyser texture analyzer to detect, selecting a P / 50 probe to perform a second-chewing test, and setting the basic parameters of the second-chewing test operation as follows: pre-test speed 1.0 mm / s, test speed 0.5 mm / s, post-test speed 1.0 mm / s, strain 75%, trigger force 5.0 g, obtaining a second-chewing test graph, and calculating as follows: hardness is the first peak value, cohesiveness is Area2 / Area1, gumminess is hardness x cohesiveness, and chewiness is hardness x cohesiveness x elasticity, wherein elasticity is Distance2 / Distance1.

[0050] In the present application, the scores of the sensory evaluation are shown in Table 1, each score is scored according to the actual compliance degree, and the final score is equal to the sum of each score, with a full score of 100. In the present application, the variety of the black wood ear is preferably Heiweipanjing. In the present application, the culture medium in the black wood ear fungus bag is composed of the following raw materials in terms of weight fraction: 80.5 parts of mixed wood chips, 15 parts of wheat bran, 2 parts of soybean cake powder, 1.5 parts of gypsum and 1 part of lime. The present application does not have special limitations on the specific sources of each raw material in the culture medium.

[0051] The technical solutions provided by the present application are described in detail below in conjunction with the examples, but they should not be understood as limiting the scope of protection of the present application.

[0052] In the following examples, all are conventional methods unless otherwise specified.

[0053] In the following examples, the materials and reagents used are commercially available unless otherwise specified.

[0054] The black wood ear in the following examples is Heiweipanjing, which is provided by the Microorganism Institute of Heilongjiang Academy of Sciences.

[0055] The culture medium in the following examples is prepared as follows:

[0056] PDA medium: peeled potato 200 g, glucose 20 g, agar 18 g, H2O to 1000 mL.

[0057] Liquid seed formula: sawdust 10%, potato 20%, glucose 2%, magnesium sulfate 0.5%, potassium dihydrogen phosphate 0.5%.

[0058] Secondary seed culture medium formula: sawdust 78%, wheat bran 20%, gypsum 1%, lime 1%.

[0059] Tertiary seed culture medium formula: sawdust 80.5%, wheat bran 15%, soybean meal 2%, gypsum 1.5%, lime 1%.

[0060] The data in the following examples were statistically analyzed by SPSS17 software, significant analysis was performed by single factor variance analysis method, correlation analysis was performed by binary distance variable, and principal component analysis was performed by factor analysis method.

[0061] Example 1

[0062] 1. Seed activation

[0063] In the clean bench, the Auricularia auricula-judae variety Heiwei companion gold was activated, and the Auricularia auricula-judae variety was transferred to PDA solid medium plates, and cultured in a 25°C incubator for 7 days. A puncher with a diameter of 1.0 cm was used to take the same age of the seed block along the edge for standby. The purpose of synchronous activation of the seed is to ensure that the age and inoculation amount of the inoculation block for the test are consistent, so as to reduce the test error.

[0064] 2. Liquid seed and secondary seed preparation

[0065] The activated seed was inoculated into a triangular flask containing the liquid seed formula, the inoculation amount was 5%, 160 r / min, and 25°C constant temperature culture for 10 days, which was used for inoculating the secondary seed.

[0066] The liquid seed was inoculated into the secondary seed culture medium, the inoculation amount was 5%, and 25°C constant temperature culture for about 40 days, which was used for inoculating the tertiary seed.

[0067] 3. Cultivation of fruiting test

[0068] According to the Auricularia auricula-judae original seed formula, the material was weighed and mixed, and was packed into 16.5 cm x 33 cm polyethylene thin mushroom bags. The material was autoclaved at 100°C under normal pressure for 10 hours. When the temperature of the material bag decreased to about 30°C, the activated Auricularia auricula-judae seed (referring to the Auricularia auricula-judae seed cultured by the secondary seed culture medium formula) was inoculated in the clean bench, and the Auricularia auricula-judae mycelium was cultured in the 25°C constant temperature incubator in the dark. After the Auricularia auricula-judae mycelium grew through the bag, it was used for inoculation. The cultivation seed was prepared by Tang Yuuanbo Babu Biological Technology Co., Ltd. according to the unified method.

[0069] (1) Weighing of materials

[0070] Weigh the materials according to the three-grade strain culture medium formula, and pre-wet for 1 day after weighing.

[0071] (2) Mixing of materials

[0072] Mix the weighed materials evenly together, dry mix for 3-4 times, and mix well after adding water, then turn over for 2-3 times to make the water content reach about 60%. The water content determination method: hold the materials in hand, and 2-3 drops of water should be exuded between the fingers without dripping.

[0073] (3) Bagging

[0074] Use 16.5 cm x 33 cm wall-adhering polyethylene thin mushroom bags, check whether the plastic bags are air-tight before bagging, fill each bag with 1.0-1.1 kg of wet materials, and make the height 19-20 cm. Use the stick method to punch holes in the middle of the cultivation bag, and seal the opening.

[0075] (4) Sterilization

[0076] Use high-pressure wet heat sterilization, and maintain the temperature in the bag at 121℃ for 4 hours.

[0077] (5) Inoculation

[0078] Inoculate when the temperature of the sterilized bag drops to about 30℃. Disinfect the inoculation room comprehensively, and perform the entire inoculation process under sterile conditions. Inoculate 40-50 two-grade strains into each cultivation bag.

[0079] (6) Cultivation

[0080] Cultivate the strains in a cultivation room with temperature controlled at 20-25℃ and air relative humidity controlled at about 40%. The room should be dark and well-ventilated. After the mycelium grows fully in the bag, give it scattered light.

[0081] (7) Cutting of holes

[0082] Use a hole-opening machine to punch holes in the mycelium-grown bag. The hole type is "O" shape, the hole diameter is 0.4-0.5 cm, the hole depth is 0.5-1.0 cm, and about 200 holes are punched in each bag.

[0083] (8) Germination

[0084] Concentrate the germination of the opened bags outdoors, control the temperature below 25℃, and control the humidity above 80%. After the ears germinate uniformly and grow to 1-2 cm, separate them into beds with a distance of 10 cm between the bags.

[0085] (9) Management of ear emergence

[0086] The good germination of the fungus bag is dispersed and placed on the bed, and the open type ear is used in the outdoor full light, and the micro-spraying is given to the water, the water source is the underground water, the water pump is San Yu brand (model: 100QJ0475), the water is introduced to the ear field by the dry pipe, and the water spraying pipe is perpendicular to the branch pipe, and the water spraying belt is placed in the middle of each ear bed on the 50cm high support, and the size of the water flow is controlled by the valve. When watering, the relative humidity of the air is 90% to 95%, and when not watering, the relative humidity of the air is 70% to 85%.

[0087] (10) Harvesting

[0088] When the ear piece is fully stretched, the root is contracted, the color is lightened, and the length is about 8 mature, about 3 to 4 cm, and the ear type and thickness are controlled.

[0089] (11) Drying

[0090] The picked wood ear is placed on the gauze and dried naturally by sunlight, and the dry-to-shape is not moved; 1 to 2 days dry and can be packed for use.

[0091] Example 2

[0092] Effect of different storage times on the quality of black fungus

[0093] 1. Test method

[0094] According to the methods of (1) to (6) in steps 1, 2 and 3 of example 1, after the mycelium grows up the fungus bag, after 20 days of maturation, the maturation temperature is 20℃, and each group has 100 fungus bags. After maturation, store at 10℃ for 0, 30, 60 and 90 days, and then cultivate the ear according to the unified method (the specific method is the same as (7) to (11) in step 3 of example 1). The starting maturation time and the starting storage time of the black fungus bag are shown in Figure 1 .

[0095] Index determination

[0096] (1) Measurement of each index in the fungus bag stage

[0097] The mycelial morphology, bag weight, respiration intensity, moisture content, germination rate and single bag yield were measured.

[0098] Mycelial morphology: +++ indicates that the mycelium is white and dense, ++ indicates that the mycelium is relatively white and dense, and + indicates that the mycelium is general.

[0099] Bag weight: the weight of each fungus bag is determined by weighing method.

[0100] Respiration intensity: Mycelium respiration was determined in a culture chamber. The bag to be tested and a 7001 type handheld CO2 detector were placed in a closed device with a known volume, and the air inlet valve and exhaust valve were opened. The air pump was used to inject air for 15-20 min, and the CO2 detector showed a stable reading. Then the air inlet valve and exhaust valve were closed and the timer was started. The CO2 concentration change value within 5 min was determined. The determination was started on the 3rd day after inoculation, and was performed every 3 days, with 3 repeats each time. The CO2 mass produced by mycelium respiration per unit time Q (mg / min) was calculated according to the formula, which represented the growth activity of mycelium.

[0101] The calculation formula is: Q = ΔCO2 x V x 44 x 103 / 24.5 / 5, wherein Q is the mycelium respiration, mg / min; ΔCO2 is the difference value of CO2 concentration change during the determination, ppm; V is the net volume of the closed device, dm 3 ; 44 is the molar mass of CO2, g / mol; 24.5 is the molar volume of gas at 25℃ and 1 atm, dm 3 / mol; and 5 is the test time, min.

[0102] Moisture content: 10 g of culture medium was taken from each bag, and the mass M1 of the culture medium was weighed. The culture medium was dried at 80℃ until the constant weight was obtained, and the mass M2 of the culture medium was weighed. The moisture content was calculated according to the formula: moisture content = (M1-M2) / M1.

[0103] Budding rate: The number of holes W1 in a single bag was counted, and the number of bags without budding W2 was counted. The budding rate was calculated according to the formula: budding rate = (W1-W2) / W1.

[0104] Single bag yield: The yield of 100 bags of agaric was counted, and the single bag yield was calculated.

[0105] (2) Determination of various indicators at the ear stage

[0106] Ear piece thickness: 20 g of agaric sample was taken, soaked at room temperature for 4 h, and the middle thickness of the ear piece was measured with a vernier caliper. 30 samples were measured for each treatment.

[0107] Ear piece diameter: 20 g of agaric sample was taken, soaked at room temperature for 4 h, and the diameter of the widest part of the ear piece was measured with a vernier caliper. 30 samples were measured for each treatment.

[0108] Number of sinew and vein: 20 g of agaric was taken, soaked at room temperature for 4 h, and the number of sinew and vein in a 0.5 cm x 0.5 cm square area was counted. The sinew and vein that passed through the square area were counted as 1, and those that did not pass through were not counted. 30 samples were measured for each treatment.

[0109] Swelling rate: take 20 g of black fungus sample, weigh the mass of the black fungus sample M1, soak at room temperature for 6 h, spin at 80 r / min ~ 100 r / min for 30 s, weigh the mass of the black fungus sample M2, calculate the black fungus swelling rate according to black fungus swelling rate = M2 / M1, and repeat each treatment three times.

[0110] Sensory evaluation: a group of 10 professionals trained in sensory testing were asked to form an evaluation team, and scored according to the sensory evaluation score basis described in Table 1, each score basis was scored according to the actual compliance degree, and the final score was equal to the sum of each score, with a full score of 100 points, and the average value was the sensory evaluation score.

[0111] Food quality evaluation: using TA.XT.plus Texture Analyser texture analyzer, referring to the article Ma Yinpeng, Zhang Piqi, Kong Xianghui, etc. Quality comprehensive evaluation of different generations of raw materials for cultivation of black fungus [J]. Heilongjiang Science, 2014, 5 (10): 11-13. Probe selection P / 50 for twice chewing test (Texture Profile Analysis, TPA), TPA operation basic parameters: test speed 1.0 mm / s before test, test speed 0.5 mm / s during test, test speed 1.0 mm / s after test, strain 75%, trigger force 5.0 g. Determine hardness, elasticity, cohesiveness, gumminess, chewiness.

[0112] TPA test parameters and calculation methods of each parameter are as follows: Figure 2 and as shown below:

[0113] Hardness: the first peak, unit g; elasticity: Distance 2 / Distance 1, a ratio, so no unit; cohesiveness: Area2 / Area 1, a ratio, so no unit; gumminess: hardness x cohesiveness, unit g; chewiness: hardness x cohesiveness x elasticity, unit g.

[0114] Nutritional quality evaluation: referring to GB / T 6192-2008 black fungus, using hot water extraction and ethanol precipitation method to determine the content of total sugar in the ear piece, using Kjeldahl method to determine the content of crude protein in the ear piece, using Soxhlet fat extraction method to determine the content of crude fat, using acid-base digestion method to determine the content of crude fiber in the ear piece, and using high temperature burning oxidation method to determine the content of ash.

[0115] 2. Test results

[0116] 2.1 Mycelial morphology under different storage time conditions as follows: Figure 3As shown in the results, it was found that under the condition of post-maturation for 20 d, with the extension of storage time, the mycelium absorbed more nutrients from the culture medium for vegetative growth, and the mycelium was more white and dense. Therefore, the storage of Auricularia auricula mycelium is conducive to the accumulation of nutrients for reproductive growth.

[0117] 2.2 The quality of the bag under different storage time conditions Figure 4 As shown in the results, it was found that after 20 d of post-maturation, the quality of the Auricularia auricula bag under different storage time conditions did not change significantly, and the single factor variance analysis found that the quality of the Auricularia auricula bag under different storage time conditions was not significantly different (P>0.05). Therefore, the quality of the Auricularia auricula bag did not change significantly during storage.

[0118] 2.3 The respiratory intensity curve of the bag under different storage time conditions Figure 5 As shown in the results, it was found that the respiratory intensity was positively correlated with time, and the regression equation of respiratory intensity under different storage time conditions was established.

[0119] The regression equation of respiratory intensity for 0 d of storage was y=1.3079x+797.27, R2=0.9985;

[0120] The regression equation of respiratory intensity for 30 d of storage was y=1.0952x+1010.9, R2=0.9978;

[0121] The regression equation of respiratory intensity for 60 d of storage was y=1.5314x+787.92, R2=0.9983;

[0122] The regression equation of respiratory intensity for 90 d of storage was y=2.2156x+726.68, R2=0.9965; 2

[0123] According to the regression equation under different storage time conditions, the respiratory intensity of Auricularia auricula bag under different storage time conditions was calculated, and the results are shown in the table. Figure 6 As shown in the results, with the extension of storage time, the respiratory intensity of Auricularia auricula bag showed a downward trend, among which the respiratory intensity of Auricularia auricula bag stored for 0 d was the largest, reaching 8.59 mg / min, and the respiratory intensity of Auricularia auricula bag stored for 90 d was the smallest, reaching 5.50 mg / min. Single factor variance analysis found that the difference between storage for 0 d, 30 d and storage for 60 d, 90 d was significant (P<0.05).

[0124] 2.4 The water content of Auricularia auricula bag under different storage time conditions Figure 7 ​The results showed that the water content of A. auricula-judae increased with the extension of storage time. The highest water content of A. auricula-judae was (59.99 ± 0.56) % after 60 days of storage, and the lowest water content of A. auricula-judae was (55.49 ± 0.54) % after 0 day of storage. One-way ANOVA analysis showed that the water content of A. auricula-judae after 90 days of storage was significantly different from that after 0 day of storage (P < 0.05), but not significantly different from that after other storage times (P > 0.05). Therefore, under the condition of 20 days of post-ripening, the mycelium of A. auricula-judae still grew and metabolized weakly during the storage of the bag.

[0125] 2.5 The results of the germination rate of A. auricula-judae under different storage times are shown in Figure 8 The results showed that the germination rate of A. auricula-judae did not change significantly with the extension of storage time under the condition of 20 days of post-ripening. The highest germination rate of A. auricula-judae was (93.67 ± 1.15) % after 30 days of storage. One-way ANOVA analysis showed that the germination rate of A. auricula-judae under different storage times was not significantly different (P > 0.05). Therefore, the storage of A. auricula-judae had no effect on germination.

[0126] 2.6 The results of the single-bag yield of A. auricula-judae under different storage times are shown in Figure 9 The results showed that the single-bag yield of A. auricula-judae increased first and then decreased with the extension of storage time under the condition of 20 days of post-ripening. The highest single-bag yield of A. auricula-judae was (61.0 ± 2.55) g after 30 days of storage, and the lowest single-bag yield of A. auricula-judae was (58.6 ± 3.05) g after 90 days of storage. One-way ANOVA analysis showed that the single-bag yield of A. auricula-judae after 30 days of storage was significantly different from that after 90 days of storage (P < 0.05). Therefore, under the condition of 20 days of post-ripening, the storage time of A. auricula-judae mycelium had an effect on the yield of A. auricula-judae.

[0127] 2.7 The results of the ear thickness of A. auricula-judae under different storage times are shown in Figure 10 The results showed that the ear thickness of A. auricula-judae did not change significantly with the extension of storage time under the condition of 20 days of post-ripening. The thickest ear thickness of A. auricula-judae was 1.03 mm ± 0.12 mm after 0 day of storage, and the thinnest ear thickness of A. auricula-judae was 0.97 mm ± 0.06 mm after 30 days of storage. One-way ANOVA analysis showed that the ear thickness of A. auricula-judae under different storage times was not significantly different (P > 0.05). Therefore, under the condition of 20 days of post-ripening, the storage time of A. auricula-judae mycelium had no effect on the ear thickness of A. auricula-judae.

[0128] 2.8 The results of the ear diameter of A. auricula-judae under different storage times are shown in Figure 11The results showed that under the condition of post-maturation for 20 d, the diameter of Auricularia auricular-judges increased first and then decreased with the extension of storage time. The diameter of Auricularia auricular-judges was the largest at 30 d of storage, which was 5.7 cm ± 1.38 cm, and the diameter of Auricularia auricular-judges was the smallest at 90 d of storage, which was 4.9 cm ± 0.15 cm. One-way ANOVA analysis showed that the diameter of Auricularia auricular-judges at 30 d of storage was significantly different from that at 0 d and 90 d of storage (P < 0.05). Therefore, under the condition of post-maturation for 20 d, the storage time of Auricularia auricular-judges had an effect on the diameter of Auricularia auricular-judges.

[0129] 2.9 The results of the number of Auricularia auricular-judges under different storage times are shown in Figure 12 The results showed that under the condition of post-maturation for 20 d, the number of Auricularia auricular-judges changed little with the extension of storage time. The number of Auricularia auricular-judges was the largest at 90 d of storage, which was 9.7 ± 1.5, and the number of Auricularia auricular-judges was the smallest at 30 d and 60 d of storage, which was 9.3 ± 0.6 and 9.3 ± 1.5, respectively. One-way ANOVA analysis showed that the number of Auricularia auricular-judges under different storage times was not significantly different (P > 0.05). Therefore, under the condition of post-maturation for 20 d, the storage time of Auricularia auricular-judges had no effect on the number of Auricularia auricular-judges.

[0130] 2.10 The results of the soaking rate of Auricularia auricular-judges under different storage times are shown in Figure 13 The results showed that the soaking rate of Auricularia auricular-judges was the largest at 60 d of storage, which was 12.18 ± 0.27, and the soaking rate of Auricularia auricular-judges was the smallest at 90 d of storage, which was 11.08 ± 0.28. One-way ANOVA analysis showed that the soaking rate of Auricularia auricular-judges under different storage times was not significantly different (P > 0.05). Therefore, under the condition of post-maturation for 20 d, the storage time of Auricularia auricular-judges had no effect on the soaking rate of Auricularia auricular-judges.

[0131] 2.11 The results of the sensory evaluation of Auricularia auricular-judges under different storage times are shown in Figure 14 The results showed that under the condition of post-maturation for 20 d, the sensory evaluation score of Auricularia auricular-judges changed little with the extension of storage time. The sensory evaluation score of Auricularia auricular-judges was the highest at 60 d of storage, which was 83.9 ± 1.4, and the sensory evaluation score of Auricularia auricular-judges was the lowest at 90 d of storage, which was 82.3 ± 1.3. One-way ANOVA analysis showed that the sensory evaluation score of Auricularia auricular-judges under different storage times was not significantly different (P > 0.05). Therefore, under the condition of post-maturation for 20 d, the storage time of Auricularia auricular-judges had no effect on the sensory evaluation of Auricularia auricular-judges.

[0132] 2.12 The results of the hardness of Auricularia auricular-judges under different storage times are shown in Figure 15The results showed that under the condition of post-maturation for 20 d, the hardness of black fungus slices was the largest at 6098.324 g ± 1856.092 g when stored for 60 d, and the hardness of black fungus slices was the smallest at 4181.343 g ± 1709.36 g when stored for 90 d. Single factor analysis of variance found that the hardness of black fungus slices was significantly different (P < 0.05) under different storage time conditions. Therefore, under the condition of post-maturation for 20 d, the storage time of black fungus mycelium had an effect on the hardness of black fungus slices.

[0133] 2.13 The results of the elasticity of black fungus slices under different storage time conditions are shown in Figure 16 The results showed that under the condition of post-maturation for 20 d, the elasticity of black fungus slices showed a trend of first decreasing and then rising with the extension of storage time. The elasticity of black fungus slices was the largest at 1.803 ± 0.234 when stored for 90 d, and the elasticity of black fungus slices was the smallest at 0.680 ± 0.268 when stored for 30 d. Single factor analysis of variance found that the elasticity of black fungus slices was significantly different (P < 0.05) under different storage time conditions. Therefore, under the condition of post-maturation for 20 d, the storage time of black fungus mycelium had an effect on the elasticity of black fungus slices.

[0134] 2.14 The results of the cohesiveness of black fungus slices under different storage time conditions are shown in Figure 17 The results showed that under the condition of post-maturation for 20 d, the cohesiveness of black fungus slices showed a trend of first increasing and then decreasing with the extension of storage time. The cohesiveness of black fungus slices was the largest at 0.738 ± 0.238 when stored for 60 d, and the cohesiveness of black fungus slices was the smallest at 0.508 ± 0.182 when stored for 0 d. Single factor analysis of variance found that the cohesiveness of black fungus slices was significantly different (P < 0.05) under different storage time conditions. Therefore, under the condition of post-maturation for 20 d, the storage time of black fungus mycelium had an effect on the cohesiveness of black fungus slices.

[0135] 2.15 The results of the gumminess of black fungus slices under different storage time conditions are shown in Figure 18 The results showed that the gumminess of black fungus slices was the largest at 3589.244 ± 508.499 when stored for 60 d, and the gumminess of black fungus slices was the smallest at 2541.719 ± 591.372 when stored for 30 d. Single factor analysis of variance found that the gumminess of black fungus slices was significantly different (P < 0.05) under different storage time conditions. Therefore, under the condition of post-maturation for 20 d, the storage time of black fungus mycelium had an effect on the gumminess of black fungus slices.

[0136] 2.16 The results of the chewiness of black fungus slices under different storage time conditions are shown in Figure 19The results showed that the chewiness of Auricularia auricular-judged after 0 d of storage was the highest (4314.550 ± 924.477), and the chewiness of Auricularia auricular-judged after 90 d of storage was the lowest (2142.637 ± 464.898). Single factor analysis of variance showed that the chewiness of Auricularia auricular-judged under different storage time conditions was significantly different (P < 0.05). Therefore, under the condition of 20 d of post-ripening, the storage time of Auricularia auricular had an effect on the chewiness of Auricularia auricular.

[0137] 2.17 The total sugar content of Auricularia auricular-judged under different storage time conditions is shown in Table 2.17. Figure 20 The results showed that under the condition of 20 d of post-ripening, the total sugar content of Auricularia auricular-judged showed a downward trend as the storage time extended. The total sugar content of Auricularia auricular-judged after 0 d of storage was the highest (68.4%), and the total sugar content of Auricularia auricular-judged after 90 d of storage was the lowest (64.1%). Therefore, under the condition of 20 d of post-ripening, the storage time of Auricularia auricular had an effect on the total sugar content of Auricularia auricular.

[0138] 2.18 The crude protein content of Auricularia auricular-judged under different storage time conditions is shown in Table 2.18. Figure 21 The results showed that the crude protein content of Auricularia auricular-judged after 30 d and 90 d of storage was the highest (11.6%), and the crude protein content of Auricularia auricular-judged after 0 d of storage was the lowest (10.8%). Therefore, under the condition of 20 d of post-ripening, the storage time of Auricularia auricular had an effect on the crude protein content of Auricularia auricular.

[0139] 2.19 The crude fat content of Auricularia auricular-judged under different storage time conditions is shown in Table 2.19. Figure 22 The results showed that under the condition of 20 d of post-ripening, the crude fat content of Auricularia auricular-judged showed a trend of first increasing, then decreasing, and then increasing as the storage time extended. The crude fat content of Auricularia auricular-judged after 30 d of storage was the highest (1.7%), and the crude fat content of Auricularia auricular-judged after 60 d of storage was the lowest (1.2%). Therefore, under the condition of 20 d of post-ripening, the storage time of Auricularia auricular had an effect on the crude fat content of Auricularia auricular.

[0140] 2.20 The crude fiber content of Auricularia auricular-judged under different storage time conditions is shown in Table 2.20. Figure 23 The results showed that the crude fiber content of Auricularia auricular-judged after 90 d of storage was the highest (3.8%), and the crude fiber content of Auricularia auricular-judged after 0 d and 60 d of storage was the lowest (3.4%). Therefore, under the condition of 20 d of post-ripening, the storage time of Auricularia auricular had an effect on the crude fiber content of Auricularia auricular.

[0141] 2.21 The ash content of Auricularia auricular-judged under different storage time conditions is shown in Table 2.21. Figure 24The results showed that under the condition of post-maturation for 20 days, the ash content of the black fungus slices changed little with the extension of the storage time. The ash content of the black fungus slices was the highest at 3.2% when stored for 30 days, and the lowest at 3.0% when stored for 90 days. Therefore, under the condition of post-maturation for 20 days, the storage time of the black fungus mycelium had no effect on the ash content of the black fungus slices.

[0142] Example 3

[0143] The data of the effect of different storage times on the quality of the black fungus obtained in Example 2 were analyzed as follows:

[0144] 3.1 Correlation analysis

[0145] The data were statistically analyzed by using SPSS17 software, and the correlation analysis was performed by using the Pearson analysis method in the binary distance variable. The correlation results of the storage time of the mycelium bags with the indexes at the mycelium stage and the ear stage after post-maturation for 20 days under the condition of different storage times are shown in Table 2.

[0146] Table 2 Correlation of indexes at mycelium stage

[0147]

[0148] As shown in Table 2, at the mycelium stage, the storage time was positively correlated with the mycelium morphology, water content, budding rate, bag weight and respiratory intensity, and was negatively correlated with the single-bag yield.

[0149] Among the positively correlated indexes, the Pearson correlation of the storage time with the mycelium morphology, water content, budding rate and bag weight was 0.5-0.8, indicating a moderate correlation; and the Pearson correlation of the storage time with the respiratory intensity was less than 0.3, indicating no correlation.

[0150] Among the negatively correlated indexes, the Pearson correlation of the storage time with the single-bag yield was less than 0.3, indicating no correlation.

[0151] 3.2 Principal component analysis

[0152] The 21 indexes at the post-maturation stage obtained in Example 2 were subjected to principal component analysis by using SPSS17 software. The characteristic values, variance contribution rates and cumulative variance contribution rates of the principal components are shown in Table 3, and the principal component analysis results are shown in Table 4, and the principal component scatter plots of different storage times are shown in Figure 25 .

[0153] Table 3 Characteristic values, variance contribution rates and cumulative variance contribution rates of principal components of different storage times

[0154]

[0155]

[0156] As shown in Table 3, the eigenvalues of the first three principal components are greater than 1, which are the main principal components. According to the eigenvalues and contribution rates of the principal components, the principal components are extracted, the cumulative variance contribution rate of the first 3 principal components reaches 100%, which can represent the information of all indexes and comprehensively reflect the characteristics of the conventional post-maturation indexes. The eigenvalue of the first principal component is 9.656, the variance contribution rate is 45.983%, which represents 45.983% of the total information, and is the most important principal component; the eigenvalue of the second principal component is 6.762, the variance contribution rate is 32.198%, which is the second principal component after the first principal component; the eigenvalue of the third principal component is 4.582, the variance contribution rate is 21.819%, which is the third principal component.

[0157] Table 4 Principal component analysis results of different post-maturation times

[0158]

[0159]

[0160] As shown in Table 4, the first principal component mainly integrates the information of the puffing rate, sensory evaluation, hardness, cohesiveness, adhesiveness and chewiness, which is the representative index of the first principal component; the second principal component mainly integrates the information of the thickness, which is the representative index of the second principal component; the third principal component mainly integrates the information of the bag weight, moisture content and germination rate, which is the representative index of the third principal component.

[0161] Among them, principal component 1 = -0.366 x mycelial morphology + 0.118 x bag weight - 0.618 x respiratory intensity + 0.451 x moisture content + 0.008 x germination rate + 0.54 x single bag yield + 0.248 x thickness + 0.291 x diameter - 0.225 x number of veins + 0.994 x puffing rate + 0.913 x sensory evaluation + 0.94 x hardness - 0.953 x elasticity + 0.898 x cohesiveness + 0.961 x adhesiveness + 0.906 x chewiness + 0.57 x total sugar - 0.746 x crude protein - 0.316 x crude fat - 0.998 x crude fiber + 0.54 x ash content.

[0162] Principal component 2 = -0.583 x mycelium morphology + 0.529 x bag weight + 0.732 x respiratory intensity - 0.496 x moisture content + 0.604 x budding rate - 0.768 x single bag yield + 0.937 x thickness - 0.95 x diameter + 0.611 x number of veins - 0.008 x puffing rate + 0.392 x sensory evaluation + 0.34 x hardness + 0.292 x elasticity - 0.279 x cohesiveness + 0.025 x gumminess + 0.421 x chewiness + 0.384 x total sugar - 0.626 x crude protein - 0.715 x crude fat + 0.053 x crude fiber - 0.768 x ash content.

[0163] Principal component 3 = 0.725 x mycelium morphology + 0.841 x bag weight + 0.287 x respiratory intensity + 0.742 x moisture content + 0.797 x budding rate - 0.345 x single bag yield - 0.247 x thickness + 0.116 x diameter - 0.759 x number of veins - 0.107 x puffing rate + 0.11 x sensory evaluation - 0.009 x hardness - 0.08 x elasticity + 0.34 x cohesiveness + 0.276 x gumminess - 0.054 x chewiness - 0.726 x total sugar + 0.226 x crude protein - 0.623 x crude fat - 0.036 x crude fiber - 0.345 x ash content.

[0164] In order to better explain the relationship between each texture parameter and the component factor, the correlation of the three principal components and the variation coefficient of the main representative indexes were comprehensively analyzed, and the bag weight, moisture content, budding rate, puffing rate, thickness, sensory evaluation, hardness, cohesiveness, gumminess and chewiness were taken as the core indexes for quality evaluation of Auricularia auricula-judae under different storage time conditions.

[0165] The weights of each core index were set, experts in the field of Auricularia auricula-judae cultivation, quality inspection personnel, etc. were invited, and the importance of each index (bag weight, moisture content, budding rate, puffing rate, thickness, sensory evaluation, hardness, cohesiveness, gumminess and chewiness) was scored (score 1-5) according to actual production experience, and the weights were adjusted by comprehensively considering the variation coefficient and the expert scoring results. The weight results are shown in Table 5.

[0166] Table 5 Weight of each core index

[0167] Core indicators Coefficient of variation Expert scoring Adjusted weight Foaming rate 15％ 4 12％ Sensory evaluation 12％ 3 8％ Hardness 10％ 3 7％ Cohesiveness 9％ 2 6％ Gumminess 8％ 2 5％ Chewiness 9％ 2 6％ Thickness 10％ 3 7％ Bag quality 18％ 5 15％ Moisture content 16％ 4 13％ Budding rate 20％ 5 18％

[0168] Data standardization

[0169] Due to the different dimensions (units) of each core index, direct calculation will cause result deviation due to dimensional difference, therefore, the data need to be standardized to make all index data in the same scale.

[0170]

[0171] Wherein, X is the index original measured value, X min is the minimum value of the index in all samples, X max is the maximum value of the index in all samples.

[0172] The original data of all core indicators (expansion rate, sensory evaluation, hardness, cohesiveness, gumminess, chewiness, thickness, bag mass, moisture content, germination rate) are standardized according to the formula.

[0173] Weighted sum calculation score

[0174] The standardized index data is multiplied by the corresponding weight, and the product is added to obtain the quality comprehensive score of the black fungus bag. After standardization, the values of each core indicator are shown in Table 6:

[0175] Table 6 Values of core indicators

[0176]

[0177]

[0178] Comprehensive score and quality classification

[0179] Comprehensive score = expansion rate × 12% + sensory evaluation × 8% + hardness × 7% + cohesiveness × 6% + gumminess × 5% + chewiness × 6% + thickness × 7% + bag mass × 15% + moisture content × 13% + germination rate × 18%. In order to intuitively judge the quality of the bag, the comprehensive score can be classified according to the comprehensive score, as follows:

[0180] High-quality bag: score ≥ 0.8, indicating that the bag performs excellently in each core indicator and is suitable for black fungus cultivation;

[0181] Qualified bag: 0.6 ≤ score < 0.8, indicating that the bag quality basically meets the requirements, but there is room for improvement in some indicators;

[0182] Unqualified bag: score < 0.6, indicating that the bag has obvious quality defects and needs to be used or improved with caution.

[0183] Through the above weighted sum calculation method, multiple core indicators of black fungus bags can be integrated into a quantitative score, realizing rapid and scientific evaluation of the quality of the bag.

[0184] Example 4

[0185] A quality evaluation method for black fungus bag storage stage, comprising the following steps:

[0186] The black fungus bags (the culture medium in the black fungus bags is a third generation of fungus culture medium formula: 80.5% of mixed wood chips, 15% of wheat bran, 2% of soybean meal, 1.5% of gypsum, and 1% of lime) are treated at 20°C for 20 days of post-maturation and then stored at 10°C.

[0187] During the storage process, randomly select fungus bags in the same batch for determination of fungus bag quality, moisture content, and germination rate; fungus bag quality: the mass of each fungus bag is determined by weighing method; moisture content: 10 g of culture medium is taken from each fungus bag, the mass M1 of the culture medium is weighed, the culture medium is dried at 80°C to constant weight, the mass M2 of the culture medium is weighed, and the moisture content is calculated according to culture medium moisture content=(M1-M2) / M1; germination rate: the number W1 of holes in a single fungus bag is counted, the number W2 of single fungus bags without germination is counted, and the germination rate is calculated according to germination rate=(W1-W2) / W1.

[0188] The cultivated fungus is obtained (the specific method is the same as (7)-(11) of step 3 in Example 1), and the fungus is subjected to detection of the rate of soaking, hardness, cohesiveness, gumminess, chewiness, and thickness. The rate of soaking: 20 g of black fungus sample is taken, the mass M1 of the black fungus sample is weighed, the black fungus sample is soaked at room temperature for 6 h, is spun at 80 r / min-100 r / min for 30 s, the mass M2 of the black fungus sample is weighed, and the rate of soaking of the black fungus is calculated according to black fungus soaking rate=M2 / M1, and each treatment is repeated three times. TA.XT.plus Texture Analyser material property analyzer is used for detection, the probe is selected as P / 50 for twice chewing test (Texture Profile Analysis, TPA), the basic parameters of TPA operation are: test speed before test 1.0 mm / s, test speed during test 0.5 mm / s, test speed after test 1.0 mm / s, strain 75%, trigger force 5.0 g, the twice chewing test graph is obtained, and the following calculations are performed: hardness is the first peak value, unit g; cohesiveness is Area2 / Area 1; gumminess is hardness x cohesiveness, unit g; chewiness is hardness x cohesiveness x elasticity, unit g, and the elasticity is Distance 2 / Distance 1. The fungus is subjected to sensory evaluation, the scores of sensory evaluation are shown in Table 1, 10 professional people who have received sensory test training are selected to form an evaluation group, each score is scored according to the actual coincidence degree, and the final score is equal to the sum of each score, the full score is 100 points, and the average value is taken as the sensory evaluation score.

[0189] Substitute the above values ​​into the formula: Comprehensive score = expansion rate × 12% + sensory evaluation × 8% + hardness × 7% + cohesion × 6% + adhesiveness × 5% + chewiness × 6% + thickness × 7% + bag mass × 15% + water content × 13% + germination rate × 18% to calculate the comprehensive score; if the comprehensive score ≥ 0.8, it indicates that the quality of the remaining bags in the same batch is high; if 0.6 ≤ comprehensive score < 0.8, it indicates that the quality of the remaining bags in the same batch is qualified; if the comprehensive score < 0.6, it indicates that the remaining bags in the same batch are unqualified.

[0190] Example 5

[0191] The quality evaluation method for black fungus buds during storage described in Example 4 was used to evaluate the quality of 180 black fungus buds stored for 45 days at a black fungus bud production company in Shangzhi City, Heilongjiang Province. The 180 buds contained a tertiary culture medium formulated as follows: 80.5% sawdust, 15% wheat bran, 2% soybean meal powder, 1.5% gypsum, and 1% lime. The buds were post-ripened at 20°C for 20 days and then stored at 10°C. The 180 buds were randomly divided into three batches, designated Batch 1, Batch 2, and Batch 3, each containing 60 buds. After 45 days of storage, six buds were randomly sampled from each of the three batches and evaluated using the quality evaluation method of Example 4. The comprehensive scores of the 6 black fungus bags in batch 1, batch 2 and batch 3 were added together and the average was taken. The results showed that the comprehensive scores (average value) of the 6 black fungus bags in batch 1, batch 2 and batch 3 were ≥ 0.8, indicating that the quality of the remaining bags in batches 1 to 3 was high.

[0192] The remaining fungus bags of batches 1, batch 2 and batch 3 (each batch has 54 fungus bags) were cultivated to produce fungus (the specific method is the same as (7) to (11) of step 3 in Example 1). The results showed that the yield of black fungus per bag obtained from batch 1 was 62.4g (here refers to the dry weight of black fungus); the yield of black fungus per bag obtained from batch 2 was 61.5g (here refers to the dry weight of black fungus); the yield of black fungus per bag obtained from batch 2 was 63.5g (here refers to the dry weight of black fungus), which is consistent with the black fungus per bag yield results of high-quality fungus bags in the field. The cultivation and production of fungus test results are highly consistent with the quality evaluation results of black fungus bags in the storage stage, indicating that the quality evaluation method of the present invention has high accuracy.

[0193] Example 6

[0194] The quality evaluation method of the Auricularia auricular mushroom bag storage stage described in Example 4 is used to evaluate the quality of 180 Auricularia auricular mushroom bags stored for 90 days by a certain Auricularia auricular mushroom bag production enterprise in Shangzhi City, Heilongjiang Province. The culture medium of the 180 Auricularia auricular mushroom bags is a three-grade spawn culture medium formula: mixed wood chips 80.5%, wheat bran 15%, soybean meal 2%, gypsum 1.5%, lime 1%. After 20 days of post-maturation treatment at 20℃, 10℃ storage is performed. The 180 Auricularia auricular mushroom bags are randomly divided into three batches, labeled as Batch 1, Batch 2 and Batch 3, with 60 bags in each batch. At 90 days of storage, 6 Auricularia auricular mushroom bags are randomly selected from each of the three batches and evaluated using the quality evaluation method of Example 4. The comprehensive scores of the 6 Auricularia auricular mushroom bags in Batch 1, Batch 2 and Batch 3 are added and averaged. The results show that the comprehensive scores (average) of the 6 Auricularia auricular mushroom bags in Batch 1 and Batch 2 are ≥0.8, indicating that the remaining mushroom bags in Batch 1 and Batch 2 are of high quality; the comprehensive scores (average) of the 6 Auricularia auricular mushroom bags in Batch 3 are 0.6≤<0.8, indicating that the remaining mushroom bags in Batch 3 are of qualified quality.

[0195] The remaining mushroom bags in Batch 1, Batch 2 and Batch 3 (54 bags in each batch) are cultivated into Auricularia auricular (the specific method is the same as (7)-(11) in Step 3 of Example 1). The results show that the yield of Auricularia auricular per bag in Batch 1 is 60.5g (here refers to the dry weight of Auricularia auricular); the yield of Auricularia auricular per bag in Batch 2 is 59.2g (here refers to the dry weight of Auricularia auricular); the yield of Auricularia auricular per bag in Batch 3 is 52.8g (here refers to the dry weight of Auricularia auricular). The cultivation results are highly consistent with the quality evaluation results of the Auricularia auricular mushroom bags in the storage stage, indicating that the quality evaluation method has high accuracy.

[0196] The above is only a preferred embodiment of the present application. It should be noted that those skilled in the art can make several improvements and refinements without departing from the principles of the present application, and these improvements and refinements should also be considered within the scope of protection of the present application.

Claims

1. A method for evaluating the quality of black fungus bags during storage, characterized in that: The method comprises the following steps: performing a post-ripening treatment on black fungus bags and then storing them; during the storage process, randomly selecting fungus bags from the same batch to measure the bag mass, water content and germination rate; then cultivating the fungus; measuring the fungus swelling rate, hardness, cohesion, adhesiveness, chewiness and thickness; performing a sensory evaluation on the fungus; substituting various values ​​into the formula: comprehensive score = swelling rate × 12% + sensory evaluation × 8% + hardness × 7% + cohesion × 6% + adhesiveness × 5% + chewiness × 6% + thickness × 7% + bag mass × 15% + water content × 13% + germination rate × 18%; and calculating the comprehensive score; If the comprehensive score is ≥0.8, it indicates that the rest of the bacteria bags in the same batch are of high quality; If the comprehensive score is 0.6≤<0.8, it means that the quality of the remaining mushroom bags in the same batch is qualified; if the comprehensive score is <0.6, it means that the remaining mushroom bags in the same batch are unqualified.

2. The quality evaluation method according to claim 1, wherein: The temperature of the after-ripening treatment is 20° C., and the time of the after-ripening treatment is 20 days.

3. The quality evaluation method according to claim 1, wherein: The storage temperature was 10°C.

4. The quality evaluation method according to claim 1, wherein: The method for determining the moisture content is as follows: weigh the culture medium in the bag, weigh the mass M1 of the culture medium, dry it at a constant temperature of 80°C to a constant weight, weigh the mass M2 of the culture medium, and calculate the moisture content according to the formula: moisture content of the culture medium = (M1-M2) / M1.

5. The quality evaluation method according to claim 1, wherein: The method for determining the germination rate is as follows: counting the number of openings W1 in a single fungus bag and the number of unbudded fungus bags W2, and calculating the germination rate according to germination rate = (W1-W2) / W1.

6. The quality evaluation method according to claim 1, wherein: The method for determining the swelling rate of black fungus is as follows: take a black fungus sample, weigh the mass of the black fungus sample M1, soak it at room temperature for 6 hours, shake it at 80r / min~100r / min for 30 seconds, weigh the mass of the black fungus sample M2, and calculate the swelling rate of black fungus according to the equation: black fungus swelling rate = M2 / M1; the method for determining the thickness of black fungus is as follows: take a black fungus sample, soak it at room temperature, and then use a vernier caliper to measure the thickness in the middle of the ear piece.

7. The quality evaluation method according to claim 1, wherein: The detection method for the hardness, cohesiveness, adhesiveness and chewiness of wood ear mushrooms is as follows: using the TAXTplus TextureAnalyser physical property analyzer for detection, selecting the P / 50 probe for the secondary chewing test, and the basic operating parameters of the secondary chewing test: speed 1.0 mm / s before the test, speed 0.5 mm / s during the test, speed 1.0 mm / s after the test, strain 75%, trigger force 5.0 g, obtaining the secondary chewing test graph, and performing the following calculations: hardness is the first peak value, cohesiveness is Area 2 / Area 1, adhesiveness is hardness × cohesiveness, and chewiness is hardness × cohesiveness × elasticity, where elasticity is Distance 2 / Distance 1.

8. The quality evaluation method according to claim 1, wherein: The sensory evaluation was scored based on: Each item is scored according to the corresponding range based on the actual degree of compliance, and the final score is equal to the sum of the scores of each item, with a full score of 100 points.

9. The quality evaluation method according to claim 1, wherein: The variety of black fungus is Heiweibanjin.

10. The quality evaluation method according to claim 1, wherein: The culture material in the black fungus bag is composed of the following raw materials in parts by weight: 80.5 parts of miscellaneous sawdust, 15 parts of wheat bran, 2 parts of bean cake powder, 1.5 parts of gypsum and 1 part of lime.

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