53 results about "Boletus" patented technology

The invention discloses a wolfberry fungus tea bag and a method for preparing the same. The wolfberry fungus tea bag comprises the following raw materials in parts by weight: 25-35 parts of green tea, 5-10 parts of corn leaves, 3-8 parts of cushaw stem, 2-3 parts of black fungus, 1-2 parts of tremella, 2-4 parts of boletus, 5-10 parts of wolfberry, 1-3 parts of radix puerariae, 0.8-1.2 parts of peach leaves, 1-3 parts of immature bitter orange, 2-3 parts of polygonatum sibiricum, 3-5 parts of cinnamon, 0.8-1.2 parts of angelica dahurica, 1-2 parts of eucommia, 0.8-1.0 part of semen cassiae and 0.3-0.5 parts of herba epimedii. The method for preparing the wolfberry fungus tea bag is simple; the green tea, the corn leaves and the cushaw stem are adopted as main materials, and the black fungus, the tremella and the boletus are added as fungi, so that the wolfberry fungus tea bag is full of nutrients, and has the effects of clearing the heat and tranquilizing the mind, nourishing the blood and regulating the middle warmer, dispelling the wind and removing coldness, relaxing muscles and blood, replenishing the vital essence and refreshing and the like; moreover, the Chinese herbal medicines of the radix puerariae, the peach leaves, the immature bitter orange, the polygonatum sibiricum, the cinnamon, the angelica dahurica, the eucommia, the semen cassiae and the herba epimedii are added, so the blood pressure reduction treatment can be effectively assisted, and the wolfberry fungus tea bag is suitable for being drunk by users with hypertension; and the prepared tea bag has a unique taste.

The invention provides russula vinosa Lindbl yield increasing fungi and a using method thereof, which belong to the technical field of russula vinosa Lindbl yield increase and solve the problems of low yield, high price, low quality and the like of wild russula vinosa Lindbl of the prior art. The russula vinosa Lindbl yield increasing fungi of the invention are a mixed flora of locally common ectomycorrhizal fungi and comprise Boletus brunneissimus Chiu, R. albida Peck, Boletus luridus and amanita yellow corner. Mycelia of various fungi of the russula vinosa Lindbl yield increasing fungi are cultured by a shaker culture method respectively; the mycelia are separate and used to prepare mycelium mixtures at a concentration of 50mg/L respectively; the mixtures are mixed uniformed in the same amount before inoculation to form the russula vinosa Lindbl yield increasing fungi; and on a woodland wherein russula vinosa Lindbl grows, the russula vinosa Lindbl yield increasing fungi are inoculated in dent pits by a root cutting and mycorrhization technique. In the method, ectomycorrhizal fungi flora is used to increase the biomass of thin roots of arbor, so the fruiting capacity, yield and quality of wild russula vinosa Lindbl are improved obviously and remarkable economic benefits are created. Thus, the method is suitable to be promoted and used in large areas.

A method for cultivating boletus or red fungus, first adopting genes from wild boletus or red fungus to cultivate the mother species, and then adding waste fungus sticks, dried cow dung, bran or corn flour, gypsum, The dead leaves of oil are crushed and mixed to make a mixture, and then the mixture is mixed with soil containing sand to make a medium, and dead branches of sugar-containing plants are buried around the medium, and the medium is mixed with soil containing The dead branches of sugar plants are all located in the wild or artificial wild, and then the mother seed is placed on the surface of the flattened medium, and then a layer of lime is sprinkled for disinfection, and then fermented at room temperature to grow mycelia, the fermentation temperature is 10-22 ℃, the fermentation humidity is 50%-60%, after fermentation, the temperature rises to 25-30°C, and the humidity rises to above 95%, and the mushrooms can start to produce. This design not only has higher fruiting rate, better product quality and lower production cost, but also is easy to operate, better in environmental protection, and convenient for popularization and application.

A composition and a method for treating Qi stagnancy and blood stasis type of hyperlipidemia. The composition comprises in various parts: akebia fruit, curcuma root, pomelo, fructus aurantii, fructus aurantii immaturus, star anise, murraya paniculata, aspongopus, sword beans, caesalpinia decapetala, China fir, finger citron, rose, green tangerine peel, sundew, trifoliate orange, kaki calyx, litchi, litchi nucleus, magnolia, cyperus rotundus, citron fruit, Chinese buckeye seed, salvia multiorrhiza, polygonum orientale, motherowrt fruit, euonymus alatus, campsis grandiflora, rhizome of Sichuan lovage, medical cyathula root, vaccaria, Chinese rose flower, balsamine, safflower, azaleas, semen brassicae campestris, caesalpinia sappan, gleditsia spine, myrrh, caulis spatholobi, frankincense, herba lycopi, selaginella, tanarius major, peach seed, and licorice. The method comprises weighing predetermined amount of the aforementioned herbs, blending the herbs into 1800 ml of water and soak for 30 minutes, boiling the mixture with gentle heat for 30 minutes, and filtering the residue to achieve 390 ml of liquid.

The invention relates to a composite flavor mushroom flavoring soup base and a preparation method thereof. The composite flavor mushroom flavoring soup base is prepared from boletus edulis, termitomyces albuminosus, wild boletus, boletus aereus, edible salt, monosodium glutamate, chicken extracts, white sugar and white pepper powder. The composite flavor mushroom flavoring soup base belongs to powdered soup type flavoring soup, has a good flavoring effect and is convenient to use. The composite flavor mushroom flavoring soup base is prepared from natural raw materials, contains multiple mushroom ingredients, has relative high nutrition value and has certain nourishing efficacy. The mushroom flavoring soup can be used for cooking dishes, can also be used as a hotpot condiment (a hotpot soup base) and is a universal composite soup base with a natural flavor.

The invention discloses a brevibacillusreuszeri which is categorized and named as brevibacillusreuszeri MPt17. The brevibacillusreuszeri is collected in China Center for Type Culture Collection on December 1st, 2011 with a collection number of CCTCC NO:M2011433. The brevibacillusreuszeri MPt17 is advantaged in that: the brevibacillusreuszeri MPt17 can substantially promote the growth of ectomycorrhiza fungus such as pisolithustinctorius and xerocamuschrysenteron. Also, as a result of greenhouse pot culture experiments, the double-inoculated mycorrhiza auxiliary bacterium MPt17 and pisolithustinctorius or xerocamuschrysenteron can substantially promote the growth and development of pinus massoniana seedlings. Therefore, the brevibacillusreuszeri MPt17 provided by the invention assists in providing excellent strain resources for the development of pinus massoniana growth-promoting microbial manure, and has a good application and development prospect.

The present invention provides fragrant bone-flavored granular solid seasoning and a preparation method thereof. The fragrant bone-flavored granular solid seasoning consists of the following raw materials in parts by weight: 60-80 parts of pig spinal bone powder, 40-60 parts of pork powder, 20-40 parts of pork paste, 50-70 parts of boletus powder, 240-270 parts of edible salt, 30-60 parts of corn starch, 8-12 parts of glucose, 3-7 parts of white pepper, 6-9 parts of fresh ginger powder, 8-12 parts of onion powder, 1-3 parts of licorice powder, 3-6 parts of star anise powder, 3-6 parts of Chinese parsley seeds, 15-20 parts of white granulated sugar, 350-380 parts of sodium glutamate, 15-20 parts of disodium 5'-ribonucleotide, 1 part of D-sodium erythorbate, and 2-5 parts of anti-caking agent. The preparation method uses high-quality pig spinal bones, integrates various nutrients of pig bones, pork and boletus together by using industrialized means, and supplements various nutrients while conducting seasoning to meet the human body's needs.

The invention provides a culture medium for germinating boletus spores, and the culture medium comprises a dried chroogomphus rutilus product, a PDA (Potato Dextrose Agar) culture medium and water. The invention also provides a method for preparing the culture medium and a method for germinating the boletus spores by adopting the culture medium. The culture medium provided by the invention has the advantages of simple formula, easiness for preparation, more spore germination, regular colonial morphology, thick and dense hypha, and the like.

The invention discloses a steppe white mushroom soup chafing dish material and a preparation method thereof. The preparation method comprises the following steps of: carrying out impurity removing, rehydrating, dehydrating, freeze-drying, low-temperature crushing on dried steppe white mushrooms, dried white boletus alba, dried delicious boletus alba and dried tea tree mushrooms, adding the materials into an enzymolysis solution, adding modified starch, performing CO2 supercritical fluid extraction to obtain mixed liquid for later use; then, decocting the mixed liquid at 80-100 DEG C for 5-25min, adding chicken essence, monosodium glutamate and edible salt into the decocted mixed material, uniformly stirring, then adding chicken powder, stirring in one direction, quickly adding chicken oilafter completely absorbing, and uniformly stirring to obtain the finished product. The prepared chafing dish has strong mushroom fragrance, the complexity that prior mushroom soup is prepared by directly boiling mushrooms by using a soup stock is changed; meanwhile, more beneficial components of the mushrooms are kept in the soup; and after the fragrances of four mushrooms are fully fused, the fragrance of beef and mutton is better excited, not only meets the requirement of boiling and scalding when people eat the chafing dish, but also the effect of nourishing by drinking soup is achieved andthe economic benefit is obvious.

The invention discloses a cultivation method of pleuroyus eryngii(DC:Fr) Quel, and relates to the technical field of agriculture. Current study of the agricultural field is only limited in distant hybridization of pleurotus eryngii with pleurotus nebrodensis and pleurotus eryngii with mushrooms, and components are relatively single. However, pleuroyus eryngii(DC:Fr) Quel of the inventor is the biggest bacterial strain which is sifted out through distant hybridization of wild pleurotus eryngii with multiple edible mushrooms and medicinal fungi like wild ganoderma applanatum(pers)pat, wild boletus luridus and wild clitocybe maxima, and is a new hybrid variety from a series of hybrid generations. Currently, the method of industrially producing fungus bags of pleurotus eryngii is utilized forsecondary hybridization to plant pleuroyus eryngii(DC:Fr) Quel. Through domestication and hybridization by the inventor, the bacterial strain is large, rich in nutrient, good in mouthfeel, and delicious and fine in taste, and has the food therapy value. By means of the cultivation method of pleuroyus eryngii(DC:Fr) Quel, industrialization is utilized to fruit fungus bags from pleurotus eryngii, the waste of crop straw is turned into wealth, resources are recycled, the water resource is saved, no sewage is drained, the waste of the edible mushrooms is degraded, the ecological environment is protected, the production cost is lowered, the product quality is improved, the economic benefit is increased, and thus the method is a good project for agricultural targeted poverty alleviation.

The invention relates to the field of soil succession cropping obstacle remediation, particularly a soil remediation agent for boletus culture, which is composed of the following components in parts by weight: 3-5 parts of diatomite, 2-4 parts of peanut pulp, 7-10 parts of maggot manure composite material, 6-8 parts of sterilized water, 0.3-0.5 part of dipotassium hydrogen phosphate, 0.3-0.5 part of potassium dihydrogen phosphate, 3-5 parts of activated carbon powder and 0.5-2 parts of white lime. The soil remediation agent for boletus culture solves the problem of succession cropping obstacles in soil for boletus culture in the prior art, is capable of effectively enhancing the bioactivity of the soil, regulating the microecological composition of the soil, improving the soil structure, increasing the soil fertility, optimizing the nutrient components of the soil, reducing the loss of the soil nutrient components and lowering the heavy metal absorption of crops, and greatly enhances the yield and quality of the boletus on the premise of solving the problem of soil succession cropping obstacles in the soil for boletus culture.

The invention relates to the field of soil continuous cropping obstacle repairing, in particular to a preparation method of a soil remediation agent for boletus cultivation. The soil remediation agent comprises components in parts by weight as follows: 3-5 parts of diatomaceous earth, 2-4 parts of peanut meal, 7-10 parts of a maggot manure composite agent, 6-8 parts of sterile water, 0.3-0.5 parts of dipotassium phosphate, 0.3-0.5 parts of monopotassium phosphate, 3-5 parts of activated carbon powder and 0.5-2 parts of slaked lime. The preparation method has the advantages as follows: the problem of soil continuous cropping obstacles for boletus cultivation in the prior art is solved, the biological activity of soil can be improved effectively, micro-ecological composition of the soil is regulated, the soil structure is improved, the soil fertility is improved, the nutritional ingredients of the soil are optimized, loss of the nutritional ingredients of the soil is reduced, heavy metal absorption of crops is reduced, and the yield and the quality of boletus are improved substantially while the problem of the soil continuous cropping obstacles for boletus cultivation is solved.

The invention provides a molecular specificity labeling primer capable of identifying European boletus sibling species B.appendiculatus and B.subappendiculatus, and a method for quickly identifying the European boletus sibling species B.appendiculatus and B.subappendiculatus by using the primer. The nucleotide sequence of the molecular specificity labeling primer is represented as follows: a forward primer: 5'-AGAAAAGCTCAGCCCGCTCAAA-3', and a reverse primer: 5'-ACTGTCGCTGGCCCCTCCCACTCTG-3'. According to the invention, the beneficial effects are as follows: the molecular specificity labeling primer is capable of quickly performing molecular identification on the European boletus sibling species B.appendiculatus and B.subappendiculatus; and the method is simple, fast and precise, and is an effective assistance for distinguishing two species of the boletus according to morphological characteristics.

The invention discloses an organic contaminated soil remediation agent and a production method and application thereof. The organic contaminated soil remediation agent is prepared from the componentsof nano humic acid, micro powder diatomite, mammalian blood powder, compound nutrient powder and a microbial powder agent with the weight ratio of (35 to 45):(10 to 20):(10 to 16):(4 to 6):(1 to 3); the compound nutrient powder is prepared from the components of compound amino acid, compound vitamin, a seaweed extract, hypoxanthine nucleotide and thymine nucleotide; the microbial powder agent is prepared from the components of bacterium powder of bacillus subtilis, sphingomonas, bacillus methanogens, nocardia and arbuscular mycorrhiza and mixed spore powder of pleurotus ostreatus, volvariellavolvacea, lactarius insulsus, morel, boletus, agaricus bisporus and the like. According to the organic contaminated soil remediation agent, soil granular structure can be effectively increased, the soil gap condition is improved, the nutrient content in the soil is improved, the organic pollutant content in the soil is lowered, the microorganism with high degradation ability of the organic pollutant in the soil is supplemented, the growth of plants and microorganisms is improved, and the polluted soil is ecologically and advantageously restored.

The invention relates to an instant portable enzyme mushroom soup and a preparation method thereof. The mushroom soup is mainly composed of mushrooms; mushroom enzyme and edible salt are used for seasoning; no flavors, preservatives and additives are added; therefore, the instant portable enzyme mushroom soup is healthier and safer to eat. The mushroom used according to the invention is a mixtureof tricholoma matsutake, Suillus luteus (L.ex Fr.)Gray[Boletus luteus L.ex Fr.] and hericium erinaceus in a specific ratio. The three mushroom species are identical to some of the mushroom used in thepreparation of the mushroom enzyme, so that the mushroom enzyme can promote the release of nutrients in the three mushroom species of tricholoma matsutake, Suillus luteus (L.ex Fr.)Gray[Boletus luteus L.ex Fr.] and hericium erinaceus, and can synergistically scent the flavor of the three mushrooms; thus, the fragrance of the raw materials can be completely released, and the nutritional value is higher and the umami taste is more obvious than that of the traditional mushroom products. The instant portable enzyme mushroom soup provided by the invention has the functions of assisting conditioning of the spleen and stomach and improving immunity, and is especially suitable for people suffering from stomach diseases. The instant portable enzyme mushroom soup provided by the invention can be eaten instantly, and can be conveniently taken out.

The invention discloses a boletus sauce and a preparation method thereof. The boletus sauce comprises, by weight, 100-150 parts of boletus oil, 20-50 parts of thick broad-bean sauces, 50-70 parts of fried pepper sauces, 100-200 parts of edible oil and 1-2 parts of monosodium glutamate. Boletuses are used as a main raw material and subjected to special fine treatment, unique fresh fragrance of theboletuses are sufficiently kept, the main raw material is matched with other auxiliary materials, and the boletus sauce is excellent in taste, appetizing, tasty, fragrant, delicious and strong in sauce flavor.

The invention belongs to the technical field of fruit wine preparation and relates to a preparation method of bolete-black plum fruit wine, in particular to a preparation method for obtaining a novel bolete-black plum fruit wine with rich health care functional factors and good taste by using black plum fruit juice and bolete water soak solution as raw materials, and using fruit wine yeast for fermentation.

The invention discloses a nutritional can for relieving summer heat and a preparation method thereof. The nutritional can is prepared from the following raw materials (by weight): 10-30 parts of watermelon, 6-10 parts of balsam pear, 10-22 parts of cucumber, 4-8 parts of mung bean, 4-8 parts of red bean, 8-22 parts of asparagus, 3-6 parts of tea leaf, 5-12 parts of Boletus, 1-4 parts of vinegar, 1-3 parts of sweet osmanthus, 1-3 parts of rose flower, 2-5 parts of candied date, 3-8 parts of white granulated sugar and 100-160 parts of water. According to the can, balsam pear, cucumber and asparagus are used as main raw materials, and watermelon juice, mung bean, red bean, etc. are also added. By reasonable matching of the raw materials, the can has effects of clearing heat and disinhibiting water, dissipating blood stasis and reducing swelling, relieving summer heat and decreasing internal heat and the like.

The invention discloses a boletus culture medium with addition of bacterial nano cellulose, which includes, by weight, 98-100 parts of porous corn starch, 89-90 parts of yeast extract powder, 36-38 parts of glucose, 2.9-3 parts of edible peanut oil, 1.5-1.6 parts of sodium bicarbonate, 2.1-2.2 parts of egg yolk, 2.2-2.3 parts of polyaspartic acid, 1.9-2 parts of oil of camellia assamica, 1.4-1.5 parts of ethyl maltol, 4.6-4.8 parts of nano-scale tourmaline powder, 6.8-7 parts of bacterial nano cellulose, and the like. The porous corn starch and the yeast extract powder are employed with nutritional additives to prepare the liquid bacterial strain of boletus, which is rich in nutrition. The bacterial nano cellulose modifies the porous corn starch, so that on one hand, the raw material components of the culture medium are increased; and on the other hand, the culture medium is improved in uniformity, stability and space structure characters, thereby providing guarantee for excellent generation and growth and development of mycelium pellets of the liquid bacterial strain of boletus.

The invention relates to the field of bionic cultivation of fungi, in particular to a method for synthesizing phlebopus portentosus cavity insect galls. The method comprises the steps of 1, providing solid protospecies of phlebopus portentosus by the bolete project of plant protection and micro-organism research center of Yunnan Province tropical crops scientific institute; 2, picking mealybug from fungus cavity insect galls of wild host tree roots, and conducting feeding and propagation expansion with pumpkin; 3, cultivating aseptic seedlings of host trees; 4, inoculating solid inoculum of phlebopus portentosus and mealybug in the root systems of aseptic seedlings after lateral roots come out of the aseptic seedlings, keeping a medium moist, maintaining temperature at 28+/-2 DEG C, and conducting cultivation to obtain the phlebopus portentosus cavity insect galls. By the adoption of the method, the symbiotic relationship of phlebopus portentosus and host trees can be effectively established, the phlebopus portentosus cavity insect galls can be synthesized successfully, and phlebopus portentosus cavity infection rate is as high as 83-90%.