Preparation method of edible mushroom bag based on agricultural and forestry wastes

Abstract

The invention discloses a preparation method of an edible mushroom bag based on agricultural and forestry wastes, and belongs to the technical field of edible mushroom cultivation. Forestry and agricultural residues such as pruned fruit tree branches, grape vines, corncobs and straw are used as main raw materials, and the fungus bag is prepared through the steps of pretreatment, ingredient mixing, bagging, sterilization, cooling, inoculation, spawn running culture and the like. By reasonably matching various agricultural and forestry wastes and optimizing the raw material ratio and process parameters, the resource utilization of the agricultural and forestry wastes is realized, the production cost of the fungus bag is reduced, the nutrition utilization rate of the culture material can be improved, the rapid growth of edible fungus hyphae is promoted, and the fruiting rate of the fungus bag and the quality of edible fungi are improved. Meanwhile, mushroom residues after the mushroom bags are used can be further processed into organic fertilizers, an ecological circulation chain of agricultural and forestry waste-edible mushrooms-organic fertilizers is formed, and the method has remarkable economic, ecological and social benefits and is suitable for large-scale industrialized production and popularization.

Description

Technical Field

[0001] This invention relates to the field of edible fungi cultivation technology, and in particular to a method for preparing edible fungi spawn bags based on agricultural and forestry waste. Background Technology

[0002] Edible fungi are rich in protein, dietary fiber, and various trace elements, making them a popular and healthy food choice. With the rapid development of the edible fungi industry, the supply of raw materials and the cost of preparation for mushroom cultivation bags have become key factors restricting the industry's development. Traditionally, mushroom bags primarily use sawdust as the main raw material; however, with increasingly scarce forestry resources, sawdust prices are rising, and the large-scale use of sawdust puts pressure on the ecological environment.

[0003] Every year, a large amount of agricultural and forestry waste is generated, including fruit tree pruning materials, grapevines, corn cobs, and straw. This waste is mostly burned or discarded indiscriminately, causing not only resource waste but also environmental pollution. Currently, some research has attempted to use agricultural and forestry waste to prepare edible mushroom spawn bags, but existing technologies generally suffer from problems such as single raw materials, insufficient pretreatment, and unreasonable formulations. This leads to unbalanced nutrients in the substrate, slow mycelial growth, high contamination rates in the spawn bags, and unstable fruiting rates and quality. For example, when using straw alone to prepare spawn bags, the thick waxy layer and high silica content of the straw make it difficult for mycelia to penetrate, and the limited nutrient composition necessitates the addition of a large amount of auxiliary materials. Conversely, when using woody waste such as fruit tree pruning materials, improper particle size or lack of pretreatment can result in poor aeration of the substrate, affecting mycelial respiration and metabolism.

[0004] Therefore, developing a method for preparing edible mushroom substrate bags that can fully utilize various agricultural and forestry wastes, achieve balanced nutrition, rapid mycelial growth, low pollution rate, and low cost through scientific pretreatment and formula optimization is of great significance for promoting the sustainable development of the edible mushroom industry and the resource utilization of agricultural and forestry wastes. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for preparing edible mushroom spawn bags based on agricultural and forestry waste. This method can effectively utilize various agricultural and forestry wastes, optimize the nutrient structure of the culture medium, improve the mycelial growth rate and spawn bag quality, reduce production costs, and simultaneously achieve ecological recycling.

[0006] To achieve the above objectives, the present invention provides a method for preparing edible mushroom spawn bags based on agricultural and forestry waste, comprising the following steps: S1. Select at least two types of agricultural and forestry waste from fruit tree pruning, grapevines, corn cobs, and straw, and process them by crushing, soaking in alkaline solution, rinsing with clean water, and draining for later use. S2. Mix the pretreated agricultural and forestry waste with the auxiliary materials evenly, and add water to adjust the moisture content of the culture medium to a suitable range. S3. Pack the evenly mixed culture medium into the bag, sterilize and cool to obtain edible mushroom spawn bags.

[0007] Preferably, in S1, the particle size of the crushed material is 0.2-0.8 cm; the alkaline solution is 1%-3% lime water, and the soaking time is 24-48 h; the material is rinsed with clean water until the pH value of the culture medium is 6.5-7.5.

[0008] Preferably, in S1, the agricultural and forestry waste is a mixture of fruit tree pruning powder and corn cob, with a weight ratio of 3:2.

[0009] Preferably, in S2, by weight, the auxiliary materials include 15-25 parts wheat bran, 3-5 parts corn flour, 1-2 parts gypsum powder, 0.5-1 part lime, and 1-2 parts brown sugar; the amount of pretreated agricultural and forestry waste is 50-70 parts.

[0010] Preferably, the moisture content of the culture medium is adjusted to 60%-65%, and the pH value is adjusted to 6.0-7.0.

[0011] Preferably, in S3, the bag body is a polypropylene corner bag with dimensions of 15cm×55cm×0.055cm; the bag height is 35-45cm, and the weight is controlled at 2.0-2.2kg / bag.

[0012] Preferably, in S3, sterilization is carried out by high-pressure steam sterilization, and a segmented temperature control method is adopted: the temperature is raised to 100℃ within 30-50 minutes and held for 30 minutes, then the temperature is raised to 115℃ and held for 7-8 hours, and finally the temperature is kept at 110-112℃ for 1.5-2 hours.

[0013] Therefore, the method for preparing edible fungus spawn bags based on agricultural and forestry waste of the present invention has the following beneficial effects: (1) High resource utilization rate: This invention uses a variety of agricultural and forestry wastes as the main raw materials, realizing the resource recycling of agricultural and forestry wastes, reducing incineration pollution, reducing dependence on traditional forestry resources, and conforming to the development trend of ecological circular agriculture. The mushroom residue after the mushroom bags are used can be further processed into organic fertilizer for crop planting, forming a complete ecological chain of "agricultural and forestry waste-edible fungi-organic fertilizer".

[0014] (2) Low production cost: Agricultural and forestry waste is widely available and inexpensive, which can reduce the cost of mushroom bag raw materials by 15%-25% compared with traditional sawdust raw materials. At the same time, the present invention optimizes the formula and process, reduces the amount of auxiliary materials, and further reduces the total production cost, making it suitable for large-scale factory production.

[0015] (3) High-quality mushroom bags: Through scientific raw material pretreatment and formula optimization, the culture medium is nutritionally balanced, with good air permeability and water retention, which can promote the rapid growth of edible fungi mycelium. The time for mycelium to fill the bag is shortened by 2-3 days compared with traditional methods, and the contamination rate of the mushroom bags is controlled below 3%. The fruiting rate is increased by 5%-8% compared with traditional mushroom bags, and the edible fungi are regular in shape and of superior quality.

[0016] (4) The process is simple and feasible: The preparation process of the present invention is clear and easy to operate. The equipment used is all conventional equipment for edible fungi production. There is no need to invest in a large number of special equipment, and it is easy to promote and apply.

[0017] The technical solution of the present invention will be further described in detail below through embodiments. Detailed Implementation

[0018] The technical solution of the present invention will be further described below through embodiments.

[0019] To make the objectives, technical solutions, and advantages of this application clearer, more thorough, and more complete, the technical solutions of the present invention are clearly and completely described below through embodiments. The following detailed descriptions are all illustrations of embodiments, intended to provide further detailed explanations of the present invention. Unless otherwise specified, all technical terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0020] The instruments, equipment, reagents, and materials used in the examples were all obtained commercially.

[0021] Example 1 The method for preparing spawn bags based on fruit tree pruning and corn cobs includes the following steps: (1) Raw material pretreatment: Select fruit tree pruning and corn cob as raw materials, mix them at a weight ratio of 3:2 and crush them to a particle size of 0.2-0.8cm. Soak them in 2% lime water for 36 hours, take them out and rinse them with clean water until the pH value is about 7.0, and drain the water for later use.

[0022] (2) Ingredient mixing: By weight, take 60 parts of the pretreated mixed raw materials, 20 parts of wheat bran, 4 parts of corn flour, 1.5 parts of gypsum powder, 0.8 parts of lime, and 1.5 parts of brown sugar. Mix them evenly and add water while stirring to adjust the moisture content of the culture medium to 62% and the pH value to 6.5.

[0023] (3) Bagging: Pack the mixed culture medium into a 15cm×55cm×0.055cm polypropylene corner bag with a bag height of 40cm and a weight of 2.1kg / bag. Seal the bag tightly.

[0024] (4) Sterilization: Place the mushroom bag into a high-pressure steam sterilizer, raise the temperature to 100℃ within 40 minutes and keep it for 30 minutes, continue to raise the temperature to 115℃ and keep it for 7.5 hours, and finally keep it at 111℃ for 1.8 hours.

[0025] (5) Cooling: Transfer the sterilized mushroom bags to a sterile cooling room to obtain edible mushroom bags.

[0026] Example 2 A method for preparing edible mushroom spawn bags based on grapevines and straw includes the following steps: (1) Raw material pretreatment: Grapevines and straw are selected as raw materials, mixed in a weight ratio of 1:1 and crushed to a particle size of 0.2-0.8cm. They are soaked in 1.5% lime water for 40h, rinsed with clean water until the pH value is 7.2, and drained for later use.

[0027] (2) Mixing ingredients: By weight, take 55 parts of the pretreated mixed raw materials, 22 parts of wheat bran, 3.5 parts of corn flour, 1.2 parts of gypsum powder, 0.6 parts of lime, and 1.2 parts of brown sugar, mix them evenly, add water to adjust the moisture content to 61%, and adjust the pH value to 6.8.

[0028] (3) Packing: Pack into a 15cm×55cm×0.055cm polypropylene corner bag, with a bag height of 38cm and a weight of 2.0kg / bag, and seal the bag opening tightly.

[0029] (4) Sterilization: Heat to 100℃ for 35 minutes and hold for 30 minutes, then hold at 115℃ for 7 hours, and finally hold at 110℃ for 2 hours.

[0030] (5) Cooling: Transfer the sterilized mushroom bags to a sterile cooling room to obtain edible mushroom bags.

[0031] Example 3 A method for preparing edible mushroom spawn bags based on corn cobs, straw, and fruit tree pruning includes the following steps: (1) Raw material pretreatment: Select corn cobs, straw and fruit tree pruning branches, mix and crush them in a weight ratio of 2:1:2, soak them in 3% lime water for 24 hours, rinse them until the pH value is 7.5, and drain them for later use.

[0032] (2) Mixing ingredients: Mix 65 parts of raw materials, 18 parts of wheat bran, 5 parts of corn flour, 2 parts of gypsum powder, 1 part of lime, and 2 parts of brown sugar. Adjust the moisture content to 65% and the pH value to 7.0.

[0033] (3) Packing: Pack into a 15cm×55cm×0.055cm polypropylene corner bag with a bag height of 42cm and a weight of 2.2kg / bag.

[0034] (4) Sterilization: Heat to 100℃ for 50 min and hold for 30 min, then hold at 115℃ for 8 h, and finally hold at 112℃ for 1.5 h.

[0035] (5) Cooling: Transfer the sterilized mushroom bags to a sterile cooling room to obtain edible mushroom bags.

[0036] Comparative Example 1 A method for preparing edible mushroom spawn bags differs from Example 1 only in that the raw material is a single corn cob, without mixing in other agricultural and forestry wastes; all other steps and parameters are the same as in Example 1.

[0037] Comparative Example 2 A method for preparing edible mushroom spawn bags differs from Example 1 only in that: after fruit tree pruning and corn cob mixing, the mixture is directly crushed and used without lime water soaking and rinsing steps; all other steps and parameters are the same as in Example 1.

[0038] Comparative Example 3 A method for preparing edible fungus spawn bags differs from Example 1 only in that the raw material is traditional sawdust (60 parts), replacing the mixed agricultural and forestry waste of Example 1; all other steps and parameters are the same as in Example 1.

[0039] Experimental testing: Pleurotus ostreatus was selected as the experimental edible fungus variety. 120 spawn bags were prepared for each group according to the preparation methods described in Example 1 and Comparative Examples 1-4 above. The following cultivation methods were used for the treatment: (1) Use a punching rod to punch holes in the mushroom bag. Before punching, disinfect the punching rod and the hands of the punching personnel. Punch holes every 5-8cm on the mushroom bag with a punching depth of 3-4cm. Inoculate the mushroom spawn in the holes. (2) Place the inoculated spawn bags in a spawning room under the same conditions for cultivation, and control the temperature at 25℃ and the relative humidity at 55% for cultivation in the dark.

[0040] (3) Measurement of time for mycelium to fully cover the bag: Start timing from the end of inoculation. Observe the mycelium growth of the bag once at 9 am and once at 5 pm every day. Record the time when the mycelium completely covers the inner wall of the bag (without obvious blank areas). The unit is days (d).

[0041] Contamination rate statistics of spawn bags: After the mycelium has filled the bag, the number of spawn bags with contaminating bacteria (such as mold, bacteria, etc., manifested as discolored mycelium, slime, odor, etc.) is counted. Contamination rate = (number of contaminated spawn bags / total number of spawn bags) × 100%.

[0042] Fruiting rate determination: Transfer the spawn bags with full mycelium to the fruiting room, control the fruiting environment temperature at 18-22℃ and the relative humidity at 85%-90%, and maintain good ventilation. Harvest after the fruiting bodies mature, and count the number of spawn bags that can produce fruit normally. Fruiting rate = (number of fruiting spawn bags / total number of spawn bags) × 100%.

[0043] Single bag yield determination: The fruiting bodies of each fruiting bag were harvested in multiple stages. After each harvest, the fruiting bodies were weighed using an electronic balance (accuracy 0.01g). The total weight of the fruiting bodies from all harvests of a single bag was calculated, and the unit was kilograms (kg).

[0044] Mushroom shape scoring: Referencing the edible fungi quality grading standards, a 10-point scoring system is adopted. The specific scoring dimensions and standards are as follows: Regularity of shape (4 points, full mushroom shape, round cap, and upright stem are 3-4 points, relatively regular shape is 2 points, and irregular shape is 0-1 points), Cap thickness (3 points, thick cap is 2-3 points, medium thickness is 1 point, and thin is 0 points), Color (2 points, uniform color that conforms to the inherent color of oyster mushrooms is 1-2 points, and uneven or abnormal color is 0 points), No deformities or impurities (1 point, no deformities or impurities is 1 point, and the presence of deformities or impurities is 0 points). The final mushroom shape score is the average of the scores independently given by 3 professional evaluators.

[0045] The test results are shown in Table 1 below: Table 1 Test Results

[0046] As shown in Table 1, the mycelial full-bag time of Examples 1-3 was shorter than that of Comparative Examples 1-3, with lower contamination rates, and better fruiting rates, single-bag yields, and mushroom shape scores. Comparative Example 1 suffered from slow mycelial growth and low yield due to its single raw material and unbalanced nutrition; Comparative Example 2, lacking raw material pretreatment, failed to effectively kill harmful microorganisms and had unsoftened raw material fibers, resulting in a high contamination rate and poor fruiting; Comparative Example 3 used traditional sawdust, which, while of acceptable quality, had higher raw material costs than Examples 1-3 and did not meet the requirements for the resource utilization of agricultural and forestry waste. Therefore, this invention, through the combination of various agricultural and forestry wastes and scientific pretreatment, can significantly improve the quality of mushroom bags and reduce production costs.

[0047] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing edible mushroom spawn bags based on agricultural and forestry waste, characterized in that, Includes the following steps: S1. Select at least two types of agricultural and forestry waste from fruit tree pruning, grapevines, corn cobs, and straw, and process them by crushing, soaking in alkaline solution, rinsing with clean water, and draining for later use. S2. Mix the pretreated agricultural and forestry waste with the auxiliary materials evenly, and add water to adjust the moisture content of the culture medium to a suitable range. S3. Pack the evenly mixed culture medium into the bag, sterilize and cool to obtain edible mushroom spawn bags.

2. The method for preparing edible fungus spawn bags based on agricultural and forestry waste according to claim 1, characterized in that: In S1, the particle size of the crushed material is 0.2-0.8 cm; the alkaline solution is 1%-3% lime water, and the soaking time is 24-48 h; rinse with clean water until the pH value of the culture medium is 6.5-7.

5.

3. The method for preparing edible fungus spawn bags based on agricultural and forestry waste according to claim 1, characterized in that: In S1, the agricultural and forestry waste is a mixture of fruit tree pruning powder and corn cobs in a weight ratio of 3:

2.

4. The method for preparing edible fungus spawn bags based on agricultural and forestry waste according to claim 1, characterized in that: In S2, by weight, the auxiliary materials include 15-25 parts wheat bran, 3-5 parts corn flour, 1-2 parts gypsum powder, 0.5-1 part lime, and 1-2 parts brown sugar; The amount of pretreated agricultural and forestry waste used is 50-70 portions.

5. A method for preparing edible mushroom spawn bags based on agricultural and forestry waste according to claim 1 or 4, characterized in that: Adjust the moisture content of the culture medium to 60%-65% and the pH value to 6.0-7.

0.

6. The method for preparing edible fungus spawn bags based on agricultural and forestry waste according to claim 1, characterized in that: In S3, the bag body is a polypropylene corner bag with a size of 15cm×55cm×0.055cm; the bag height is 35-45cm and the weight is controlled at 2.0-2.2kg / bag.

7. The method for preparing edible mushroom spawn bags based on agricultural and forestry waste according to claim 1, characterized in that, In S3, sterilization is carried out using high-pressure steam sterilization and segmented temperature control: the temperature is raised to 100℃ within 30-50 minutes and held for 30 minutes, then raised to 115℃ and held for 7-8 hours, and finally held at 110-112℃ for 1.5-2 hours.

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