457 results about "Agrocybe cylindracea" patented technology

The invention discloses a method for preparing an efficient probiotic preparation from macrofungi bacterial liquid (mycoplasm). The method comprises the following steps: preparing a liquid or a solid culture medium from agricultural and sideline products and culturing fungi to obtain a bacterial liquid or a mycoplasm; carrying out physical and biological treatment on the bacterial liquid or the mycoplasm to enable polysaccharide polypeptide substances to be released from cells and adding a nitrogen source and a carbon source to prepare a probiotics culture medium; and then inoculating the probiotics and culturing to obtain the efficient probiotic preparation. The fungi comprise medicinal (edible) fungi of lentinu edodes, agrocybe cylindracea, morchella, pholiota nameko, hericium erinaceus, bolete, pleurotus nebrodensis, pleurotus citrinopileatus, lucid ganoderma, coriolus versicolor, cordyceps taishanensis, poria cocos, bamboo fungus, lactarius deliciosus and the like; and the probiotics is one or more selected from bacillus, saccharomycete, lactobacillus, enterococcus, bifidobacterium and the like. The probiotic preparation prepared by the method disclosed by the invention is rich in active substances, such as polysaccharides and polypeptides, has better health and treatment effects that those of a conventional probiotic preparation and can be used as therapeutic drugs and health foods or feed additives of human and animal gastrointestinal diseases.

The invention discloses a method for producing edible fungi flavoring powder, and belongs to the field of novel biological products. For solving the technical problems, the invention provides the method for producing the edible fungi flavoring powder for keeping the nutritional and functional components of fungi and keeping original flavor and form. The method comprises the following steps of: a, raw material treatment: cleaning and slicing at least one of fresh tricholoma matsutake, toadstool, bolete, sarcodon quel, hericium erinaceus, lentinus edodes, pleurotus cornucopiae, pleurotus eryngii, cantharellus cibarius, termitomyces albuminosus, agrocybe cylindracea, lactarius deliciosus and russulaceae and fresh truffle, and drying the surface moisture in air; b, freezing; c, vacuum drying; d, resolving and drying; e, crushing; and f, sterile packing. The flavoring powder produced by using the method can keep original flavor and form, the nutritional and functional components are not lost, the indexes of the stored flavoring powder are in accordance with the regulation of edible fungi health standard GB7096-2003, and the water content index of the flavoring powder is lower than 1/3 of the national standard.

The invention discloses a method for a tea garden and edible fungi complex ecological production system, belonging to the technical field of the construction of complex ecological tea gardens, the reformation of medium/low-yield tea gardens, the covering soil cultivation of edible fungi, the field cultivation of edible fungi and the improvement of tea garden soil, more particularly, aiming at the diversity of the tea garden and the edible fungi, using the branch scrap of trimmed tea trees and tea garden environment in combination with quality characteristics of tea leaf and edible fungi as well as based on the consistence with production requirements of the cyclic economy, the invention innovatively discloses a key technology for the ecological production system of complex ecological tea garden, which is simultaneously an innovative technology capable of effectively raising the production benefit of the complex ecological tea garden. The technical proposal of the invention mainly comprises: use of the branch scrap of trimmed tea trees as main raw material for the production of edible fungi bags such as Lentinus edodes, Agrocybe aegerita, etc., the interplant technology for edible fungi in tea garden and the cycling mode technology for improving the fertility of tea garden soil by waste edible fungi bags. The method can be used for the establishment of the tea garden and edible fungi complex ecological production system, the reformation of medium/low-yield tea garden and the improvement of tea garden soil.

The invention belongs to the field of edible fungi production, and discloses a method for cultivating agrocybe aegerita by using light industrial waste residues. The method comprises the following steps of: collecting and treating the light industrial waste residues; preparing the prescription of a culture medium, and preparing and fermenting the culture medium; bagging and sealing the culture medium; sterilizing and inoculating the culture medium; cultivating mycelia; opening bags to show out the agrocybe aegerita; and managing the agrocybe aegerita growing period. The method is characterized in that: the light industrial waste residues comprise vinegar residues, wine dregs, sugar dust and manioc wastes; and 1 to 4 types of the light industrial waste residues are selected at random and are mixed with a small amount of cotton seed hulls, wood dust, corn flour, bran and precipitated calcium carbonate according to certain proportion to prepare a composite culture medium which is used for replacing the cotton seed hulls to cultivate the agrocybe aegerita, wherein the water content of the culture medium is 55 to 65 percent, and the pH is between 6.5 and 8. The light industrial waste residues is rich in nutrition, low in price and wide in source, so the method can reduce the production cost of the agrocybe aegerita, improve the economic benefit of cultivators by 25 to 30 percent, and not only can reduce pollution to the environment caused by organic wastes, but also can change waste into valuable and turn harmful into beneficial.

The invention discloses an agrocybe cylindracea health-care biscuit capable of tonifying qi and promoting appetite and a preparation method thereof. The biscuit is prepared from, by weight, 5-6 parts of agrocybe cylindracea, 2-3 parts of eggplant juice, 2-3 parts of Chinese yam powder, 2-3 parts of pumpkin seed powder, 10-12 parts of corn oil, 1-2 parts of eucommia ulmoides, 1-2 parts of rosa laevigata, 1-2 parts of lotus seeds, 200-220 parts of flour, 30-40 parts of fresh folium mori, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fibers, 15-18 parts of wheat-germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of backing soda and a defined amount of water. Traditional Chinese medicine added in the biscuit has the effects of tonifying the spleen, checking diarrhea, nourishing the heart and tranquillizing the mind; the fresh folium mori is wrapped in gauze, yellow rice wine is poured into the gauze, thus the freshness and color of the folium mori can be well preserved, and the bitter taste of the folium mori can be removed by the yellow rice wine; the obtained biscuit is pure in aroma, crispy in taste, free of coarse grain sense and wonderful in color, aroma and taste.

The invention relates to agrocybe cylindracea cultivation material, which is characterized in that tea cattail is taken as main raw material, and is mixed with auxiliary materials such as rice bran and corn flour, and the water content of the cultivation material is 63-65%. The invention further provides a manufacture method of the cultivation material. Compared with the conventional cotton seed hull cultivation material, the cultivation material has the advantages that firstly, substances such as lignin, cellulose, hemicellulose and pectic substance in the tea cattail are resolved into simple substances facilitating the absorption of agrocybe cylindracea hypha, so that the output is improved by 20-30%; secondly, the production cost is greatly reduced as the cultivation raw material channel is broadened.

The invention provides a method of producing Agrocybe aegerita strains by liquid culture and a preservation method of the Agrocybe aegerita strains. The method includes the steps and process parameters: liquid culture efficient strains are screened, namely the liquid culture strains with many pellets, uniform size and many surface burrs are optimally selected, the amount of culture pellets is 200-260/ml, the pellets are 1.0-1.5mm in diameter, a shake-flask culture formula includes 1-3% of glucose, 2-4% of corn flour, 0.2-0.4% of yeast powder, 1.0-3.0% of wheat bran, 0.5-1.5% of KH2PO4 and 0.5-1.0% of MgSO4, with natural PH value, the culture medium formula for fermenting tank culture of Agrocybe aegerita liquid strains is provided, and process conditions for fermenting tank culture of Agrocybe aegerita liquid strains are established. The key technical problems of production of Agrocybe aegerita strains are solved by the production of Agrocybe aegerita strains by liquid culture; the production cycle is short, production cost is low, fruiting is even after inoculation, and management is facilitated.

The invention discloses a health-preserving edible fungi composition. The health-preserving edible fungi composition comprises main materials and auxiliary materials, wherein the main materials comprise stropharia rugosannulata, lentinula edodes, tricholoma quercicola zang, yellow boleti, white boleti and tricholoma matsutake fungi; the auxiliary materials comprise morchella, tricholoma matsutake fungi, yellow boleti, white boleti, tricholoma quercicola zang, stropharia rugosannulata, termitomyces albuminosus, red boleti, agrocybe cylindracea, lentinula edodes, catathelasma ventricosum, sarcodon aspratus, black boleti, coral fungi, edible salt, white granulated sugar, maltodextrin and spices. According to the health-preserving edible fungi composition, the tastes of the lentinus edodes and the yellow boleti are taken as principal edible tastes; nutritional ingredients of the tricholoma quercicola zang, the white boleti, the stropharia rugosannulata and the tricholoma matsutake fungi are combined with those of the lentinula edodes and the agrocybe cylindracea, so that the health-preserving edible fungi composition is rich in proteins, trace elements and amino acids required by a human body and other elements beneficial to the human body; moreover, the mouth feels of various fungi are fused to meet the taste demands of the public. The edible salt, the white granulated sugar, the maltodextrin and the spices serve as common condiments for cooking food to improve the mouth feel of soup or food and meet demands of the public on the mouth feel.

The invention provides an agrocybe cylindracea cultivation material. The agrocybe cylindracea cultivation material is characterized in that pecan branch scraps, outer shell scraps and shell scraps are used as main raw materials, cottonseed hulls, bran, bean cakes, calcium superphosphate, land plaster and the like are used as auxiliary materials, and the water content of the cultivation material is 63%-65%. The invention further provides a method for preparing the cultivation material. The agrocybe cylindracea cultivation material and the method have the advantages that the pecan branch scraps, the outer shell scraps and the shell scraps undergo sun exposure and secondary fermentation or piled ageing treatment, poisonous bacteriostat is degraded, macromolecular substances such as xylogen, cellulose and the like are decomposed into simple materials which can be absorbed by agrocybe cylindracea hyphae easily, and the growth of the agrocybe cylindracea hyphae is promoted; the cultivation material is reasonable in proportion, fungous materials are good in breathability and strong in water-retaining property, agrocybe cylindracea is trim in fruiting and high in yield, and the biological efficiency of the agrocybe cylindracea reaches 96.7%-105.2%; a solution to innocent treatment of pecan branches, outer shells and shells is provided, and a novel matrix for agrocybe cylindracea cultivation is further found out.

A method for using liquid strains to cultivate agrocybe cylindracea particularly includes: preparing agrocybe cylindracea liquid strains according to conventional methods with compost made by hard and mixed saw dust, cottonseed hull, bran, corn powder, calcium carbonate and gypsum, preparing cultivating media, and sequentially performing bagging, sterilization, liquid strain inoculation, cultivation, fruiting management and harvesting. By the method scientific and reasonable in raw material proportion, high yield and quality of agrocybe cylindracea are guaranteed. Preparation of the liquid strains only needs 3-5 days, which is 1/10 of the cycle of the methods using solid strains. The agrocybe cylindracea can fill the whole agrocybe cylindracea cultivation bags for 18-20 days under the cultivation at 25 DEG C, which is 50% of the growing period of the methods using solid strains. The method has the advantages that cultivation cycle is shortened greatly by using the liquid strains, due to the fact that the liquid strains are fast in sprouting and compost absorption, short in mycelial growth time, multiple links of intermediate seed production are omitted, multi-season cultivation in one year can be achieved, and economical benefits are multiplied.

The invention relates a method of for preparing agrocybe cylindracea hydrolysate by using a compound enzyme method, comprising the following steps of: (1) washing agrocybe cylindracea, crushing and pulping; (2) adding water for mixing pulp according to the proportion that the agrocybe cylindracea to water is 1:2 to 1:5; (3) first enzymolysis: adding compound enzyme I which comprises cellulase, xylanase, beta-dextranase, mannase and chitinase, wherein the addition amount of the compound enzyme I is 0.05% to 0.3% of that of the agrocybe cylindracea, and carrying out enzymolysis for 2-4 hours at 45 DEC C to 55 DEG C; (4) second enzymolysis: adding compound enzyme II and carrying out enzymolysis for 2-4 hours at 50 DEC C to 60 DEG C; (5) boiling enzymatic hydrolysate and killing enzyme; and (6) adsorbing, filtering and concentrating to obtain transparent hydrolysate. In the method, a compound enzyme preparation is used for preparing the agrocybe cylindracea so as to fully give play to the synergistic interaction; and a subsection processing technology is adopted for leading bioactive substances in the agrocybe cylindracea to be released to the greatest extent.

The invention discloses a preparation method of soft cans of agrocybe cylindracea. The preparation method comprises the following steps of: checking raw materials; cleaning; carrying out color protection; cooling; removing water; mixing materials; bagging; sterilizing; and obtaining finished products. The preparation method disclosed by the invention is easy and feasible, and has the advantages that the cost is low, the process is short, the quality is easy to control, and the produced soft cans of agrocybe cylindracea are good in quality.

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

The invention discloses a food seasoner and a preparation method thereof. Pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom are taken as main raw materials. The preparation method comprises the following steps of: preparing mushroom, pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom which are not changed in flavour or colour, removing impurities respectively and drying in the air; grinding into powder by virtue of a grinding machine; purifying by virtue of a vibration screening machine, and then adding a small amount of edible refined salt and aginomoto; evenly mixing by virtue of a mixing machine, and drying in a drying device; and taking out and packaging finally. The preparation method further comprises the following steps of: cutting fresh mushroom, pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom medicinal materials into slices; rubbing the slices into granules which are shorter than 3cm; soaking the rubbed granules in aqueous solution; carrying out wet grinding on mixture of the rubbed granules and ethanol in a wet grinding machine, feeding powder grinded by the wet grinding machine to a centrifugal machine, and then baking.

The invention relates to the field of food processing, and particularly discloses an agrocybe-cylindracea washing and processing device. The agrocybe-cylindracea washing and processing device comprises a water tank, a handle, a drying device and a baffle. A heating wire is arranged in the water tank, the baffle is horizontally arranged in the water tank, a hopper-shaped guiding groove is formed in the baffle, a plurality of through holes for agrocybe-cylindracea stems and citric acid bags to pass through are formed in the bottom face of the guiding groove, a moving plate is arranged at the bottom of the water tank, barbs capable of puncturing the citric acid bags are arranged on the moving plate, and one end of the handle penetrates through the water tank and is fixedly connected with the upper portion of one side of the moving plate; a stirring device is arranged over the water tank, and comprises a containing cavity for containing welsh-onion liquid and flour, a stirring rod, a feeding opening and a discharging opening, the stirring rod is installed on the inner wall of the containing cavity, the feeding opening is formed in the upper end of the stirring device, the discharging opening is formed in the lower end of the stirring device, both the feeding opening and the discharging opening are communicated with the containing cavity, and the drying device and the upper surface of the baffle are oppositely arranged. By means of the agrocybe-cylindracea washing and processing device in the technical scheme, agrocybe cylindracea can be completely washed.

The invention relates to a culture medium capable increasing nutrient content of agrocybe cylindracea. The culture medium is prepared by adopting the following ingredients in parts by weight: 15 to 20 parts of peach wood chips, 20 to 25 parts of willow wood chips, 10 to 15 parts of camellia seed shell, 1 to 3 parts of soybean powder, 0.5 to 1.5 parts of monopotassium phosphate, 3 to 6 parts of camellia oil bran, 0.5 to 1 part of magnesium sulfate, 2 to 4 pats of agar strip, 1 to 3 parts of gypsum, 0.5 to 2 parts of defoaming agent, and the balance of pH adjusting agent and water. A process of culturing by use of the culture medium comprises the following specific steps: firstly adding a fermentation bed germ solution into the culture medium to be fermented, and turning the culture medium; charging the well-fermented culture medium into a single-opening plastic bag, inoculating and culturing the agrocybe cylindracea, and managing the fruiting. The aged peach and winnow wood chips are selected as the culture medium, polysaccharide and monosaccharide decomposed by the peach and winnow wood chips can be absorbed by the agrocybe cylindracea, the camellia oil bran and other nutritional ingredients are collectively used as the culture medium of the agrocybe cylindracea, so that a good ecological environment can be provided for the growth and propagation, and the yield and nutrient content of the agrocybe cylindracea can be obviously increased.

The invention discloses an Agrocybe aegerita preservative and a preparation method thereof and belongs to the technical field of fruit and vegetable preservation. The Agrocybe aegerita preservative comprises raw materials in parts by weight as follows: 5-10 parts of chitosan, 5-10 parts of sodium alginate, 1-5 parts of tea polyphenol, 3-8 parts of inulin, 5-10 parts of pullulan and 100-120 parts of sterile water. The invention further provides the preparation method of the Agrocybe aegerita preservative. According to the preparation method, the raw materials are mixed, subjected to ultrasonic dispersion and subpackaged. The precooled Agrocybe aegerita is directly soaked in the diluted preservative and can be packaged and stored after being dried in the air naturally; the preservation cost is low, the preservation time is long, the preservation and storage period of the Agrocybe aegerita can be prolonged to 30 days, the quality is controlled well, the freshness and nutrition facts of the Agrocybe aegerita are guaranteed sufficiently, toxic and side effects on a human body are avoided, safety and environmental protection are realized, and diverse requirements for the Agrocybe aegerita are met.

The invention discloses compound edible mushroom noodles and a making method thereof. The noodles contain the following raw materials in part by weight: 800-1000 parts of flour, 2.44-22.2 parts of Lentinus edodes extracts, 2.44-22.2 parts of Agrocybe Cylindracea extracts, 2.44-22.2 parts of Agaricus Blazei murrill extracts, 5-20 parts of table salt and 1-3 parts of sodium carbonate. The making method of the noodles comprises the following steps: pulverizing and hydrolyzing the dry products of Lentinus edodes, Agrocybe Cylindracea and Agaricus Blazei murrill respectively, extracting hydrolysate in a backflow extractor, and then performing vacuum filtration to obtain extractive solutions; then compounding the three extractive solutions, mixing the compounded liquid with flour, dough mixing, curing, calendaring, cutting into strips, oven-drying and cutting off. The noodles of the invention are made by compounding various edible mushrooms, thereby having comprehensive nutrition and a health care effect; filtration by suction and other treatments are performed on the edible mushrooms in advance to enable the edible mushrooms to fully release the flavor matter and fresh matter, so that the noodles have prominent and unique flavor; and compared to the method of culturing of fermentation liquid, the making method of the invention is more convenient and simpler.

The invention provides a puree hotpot seasoning containing wild mushrooms and chicken powder as well as a preparation method of the puree hotpot seasoning. The puree hotpot seasoning comprises raw materials in parts by weight as follows: 250-280 parts of chicken oil, 80-100 parts of the chicken powder, 120-160 parts of vegetable oil, 50-70 parts of Russula virescens, 30-45 parts of bolete, 20-30 parts of Agrocybe cylindracea, 50-70 parts of shiitake, 40-60 parts of Russula virescens powder, 20-30 parts of bolete powder, 110-130 parts of table salt, 30-40 parts of garlic, 40-60 parts of ginger, 50-65 parts of onions, 10-15 parts of white pepper powder, 6-10 parts of fennel seed powder, 5-8 parts of villous amomum fruit powder, 8-12 parts of Kaempferia galanga powder, 30-45 parts of white granulated sugar, 1-3 parts of clove powder, 3-5 parts of amomum powder, 120-140 parts of sodium glutamate, 5-8 parts of disodium 5'-ribonucleotide, 2 parts of vitamin E and 1 part of sodium ascorbate. Problems that the hotpot seasoning causes internal heat easily and is uneven in nutrition are solved.

The invention relates to a food seasoning and the processing method. The food seasoning is made by the following raw materials according to the part by weight: matsutake of 1 to 5 parts, morchella esculenta of 1 to 3 parts, agrocybe cylindracea of 40 to 55 parts, mushroom of 2 to 6 parts, yellow boletus of 1 to 3 parts, sesame of 2 to 5 parts, peanut of 8 to 14 parts, vegetable oil of 10 to 15 parts, feast sperm of 0.1 to 1.5 parts, pepper of 15 to 20 parts, spice of 2 to 4 parts and salt of 1 to 3 parts. The food seasoning of the invention takes feast as the main raw materials, and is a green condiment, and has the advantages of strong mushroom taste, crispy and delicious and rich nutrition.

An indoor pulverization stimulation fruiting cultivation method for abalone mushrooms, agrocybe cylindracea and lentinus giganteu includes the steps that materials are prepared, a site is selected, a steel frame mushroom shed is built, mycelium is cultured, and fruiting management work is done. The method is characterized in that according to the step of building the steel frame mushroom shed, a special double-layer temperature-control heat-insulating steel frame mushroom shed for abalone mushrooms, agrocybe cylindracea and lentinus giganteu is built, the steel frame mushroom shed comprises an outer supporting frame shed, an inner layer frame shed and a temperature-reducing and moisturizing device, and the temperature-reducing and moisturizing device is composed of an outer spraying system and an inner spraying system. When daily fruiting management work is carried out in spring and autumn, the method further includes the operation management step of carrying out pulverization stimulation fruiting indoors, that is, after mycelium is cultured full of bags, a pulverization spraying head serving as the inner spraying system can spray steamy mist which can adjust the temperature and plays a role as a humidifier, the humidity can reach 88-96 percent, and the fruiting temperature reaches 22-30 DEG C. The indoor pulverization stimulation fruiting cultivation method can realize convenient regulation of an overall micro-climate environment and can largely improve the yield and quality, fruiting is tidy, the yield is improved by 41-48 percent compared with a common management method, and the effects of increasing the yield and income are obvious for mushroom farmers.

The invention relates to fish-flavored sticky rice sauce and a preparation method thereof. The fish-flavored sticky rice sauce is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of flower of Chinese scholartrees, 1-2 parts of rhizoma anemarrhenae, 3-4 parts of arborvitae seeds, 2-2.5 parts of Chinese yam, 1-2 parts of rhizoma anemarrhenae, 2-3 parts of inslanthus hartii thunb, 1-2 parts of burmann cinnamon bark, 50-60 parts of polished glutinous rice, 20-24 parts of groundnut seeds, 7-8 parts of three-coloured amaranth, 5-6 parts of agrocybe cylindracea, 120-130 parts of fish meat, 20-22 parts of wheat germ powder, 500-550 parts of sweet sauce made of fermented flour, 0.2-0.3 part of lactic acid bacteria, and 10-12 parts of nutrient additives. The fish-flavored sticky rice sauce disclosed by the invention is fine and smooth in mouth feel, delicious in taste and rich in nutrition; the added fish meat is rich in protein, so that the nutritive value of the fish-flavored sticky rice sauce is promoted; the three-coloured amaranth, the agrocybe cylindracea and the like are rich in dietary fibers, vitamins C, minerals and the like, so that the nutrition of the fish-flavored sticky rice sauce is comprehensive and perfect. In addition, the fish-flavored sticky rice sauce also contains varied Chinese herbal medicine components, and if people often eat the fish-flavored sticky rice sauce, the efficacies of removing liver fire for improving eyesight, nourishing the heart and soothing the nerves, moisturizing the intestine and nourishing the lung, and nourishing yin for moistening dryness can be achieved.