328 results about "Volvariella volvacea" patented technology

The invention discloses a method for producing instant straw mushroom chips by adopting a vacuum low-temperature dehydration technology, and belongs to the technical field of deep processing of agricultural products. The method for producing the instant straw mushroom chips comprises the following main processes of: performing pretreatments such as conventional picking, cleaning, segmenting, blanching, non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and the like on fresh straw mushrooms, and then, performing hot air and vacuum frying combined dehydrating, centrifugal oil removing, seasoning and packing. By adopting the new processes of non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and hot air and vacuum fryingcombined dehydrating, the oil content of the product is remarkably reduced while the sensory quality of the product is improved and the impregnating efficiency is increased. In the method, necessary freezing treatment in the conventional fruit and vegetable chip frying process is not needed, so that the processing time is greatly reduced, and the production period of the product is effectively shortened. The product obtained by using the method has the characteristics of high puffing rate, low oil content, good sensory quality and the like; and a feasible new path is provided for deep processing utilization of the straw mushrooms.

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

The invention discloses a buckwheat tea bag, which is characterized by being prepared from the following raw materials by weight part: 140-145 of tartary buckwheat, 30-35 of oolong tea, 4-5 of Inula salsoloides (Turcz.) Ostenf., 3-4 of hawthorn root, 6-7 of sterculia lychnophora, 5-7 of plum, 4-6 of vanilla, 4-7 of zingiber officinale rhizome particles, 4-5 of tender Ledum palustre leaf, 3-4 of tender carrot leaf, 3-5 of red bean, 1-2 of rohdea japonica, 4-5 of fruit of Nitraria, 1-1.5 of onion root, 13-17 of white sugar, 4-6 of volvariella volvacea mushroom dreg, 5-7 of orange peel, 7-8 of distillers' grains, 9-14 of an assistant and a proper amount of water. The tea bag provided by the invention adopts buckwheat as the main raw material, and buckwheat contains contains a variety of vitamins and has high nutritional value. A variety of Chinese herbal medicines, extracted solutions thereof and a variety of fruits and vegetables are employed to coordinate with buckwheat, so that the tea bag provided by the invention has many nutritional components, contains many trace elements beneficial to the human body, can eliminate fatigue and promote metabolism, and has good health care effect.

The invention discloses a straw mushroom culture medium and a method for circularly cultivating straw mushrooms. The straw mushroom culture medium comprises 70 to 90 weight percent of Chinese medicament dreg, 10 to 30 weight percent of straws and a production increasing agent with the dose of 5 to 10 kg / m<3>, wherein the production increasing agent is prepared by mixing the following components in percentage by weight: 0.006 to 0.01 percent of vitamin B1, 15 to 20 percent of superphosphate, 40 to 60 percent of quick lime, 1.5 to 2 percent of magnesium sulfate, 0.2 to 0.4 percent of zinc sulfate, 0.2 to 0.3 percent of boric fertilizer, 0.2 to 0.4 percent of triacontanol and 22 to 37 percent of starch. By the straw mushroom culture medium and the method for circularly cultivating the straw mushrooms, resources can recycled; energy is saved due to short fermentation time of the medium; the medium can increase yield of the straw mushroom, can improve the quality of the straw mushroom and can increase the flavonoid content of the straw mushrooms; and by the multi-time circularly cultivating method, the utilization ratio of the medium is increased and production cost is reduced.

The invention relates to a method for eliminating facility cultivated vegetable continuous cropping obstacles and application of the method. The method for eliminating facility cultivated vegetable continuous cropping obstacles comprises the following steps of: after facility cultivated vegetables are harvested, filling water in a vegetable facility cultivation field at field temporary spare time in spring, summer and autumn, simultaneously adding a proper quantity of ferrous sulfate, stacking and soaking crop straws in the water, adding a small quantity of unslaked lime for fermentation, covering the field with films or sealing a greenhouse after four weeks, suffocating the greenhouse at high temperature by filling water, fermenting the crop straw for 7-14 days, uncovering the films, fully draining the water accumulated in the vegetable cultivation field in the greenhouse, inoculating edible mushrooms such as straw mushrooms and shiitake on the stacked and fermented crop straw, and harvesting the edible mushrooms after approximate 20-30 days. The method is mainly applied to the planting of melons, fruits and vegetables such as hot peppers, cucumbers and tomatoes.

The invention relates to a submerged fermentation culture method of straw mushroom liquid strains and culture mediums thereof. The invention solves the technical defects of the prior art, such as long mother species propagation time, poor hypha quality, long fungus ball production time, different fungus ball sizes, higher production cost and the like. The method is used for the submerged fermentation culture of the straw mushroom liquid strains. The method comprises the following steps: 1. carrying out mother species culture in a special culture medium of straw mushroom mother species; 2. carrying out transition culture in a special culture medium of straw mushroom stocks; 3. homogenizing the stocks to obtain homogeneous succulent strains; 4. carrying out primary shaking culture and amplification in a shaking liquid culture medium; 5. carrying out secondary shaking culture and amplification; and 6. carrying out fermentation treatment in a submerged fermentation liquid culture medium to obtain the finished products of the straw mushroom liquid strains. The invention relates to the special culture medium of straw mushroom mother species, the special culture medium of straw mushroom stocks, the shaking liquid culture medium and the submerged fermentation liquid culture medium.

The invention provides a straw mushroom cultivation material which is characterized in that broad bean skin is used as the main raw material, mushroom dregs, cow dung, humus, land plaster, lime powder and the like are used as auxiliary materials, and the water content of the cultivation material is 63-65%. The invention further provides a manufacturing method of the cultivation material. The cultivation material has the advantages that broad bean skin is processed through microbial fermentation, macromolecule matter is made to be degraded, straw mushroom hypha can conveniently absorb the macromolecule matter, and the hypha absorbs the cultivation material quickly and can grow vigorously; the cultivation material is reasonable in ratio, balanced in nutrition, good in hypha ventilation, strong in water retention and high in straw mushroom yield, and the biology efficiency reaches 35.2-38.1%; high value-added utilization of waste resources is achieved.

The invention discloses an edible fungus and pickled vegetable product fermented by directly adding lactobacillus. The edible fungus and pickled vegetable product is mainly prepared from edible fungi, table salt, white sugar and a leavening agent as raw materials, wherein the adopted starter is one or more of lactobacillus plantarum Lp dy-1 serial strains and commercial lactobacillus plantarum, and the addition level counted by the content of thalli in a solution reaches 108-109cfu / ml. A preparation method of the edible fungus and pickled vegetable product comprises the steps: cleaning and blanching the edible fungi, and cooling and draining the edible fungi; preparing a water solution containing the table salt and the white granulated sugar; charging the drained edible fungi and the water solution into a fermentation tank, then adding the starter, and performing sealed fermenting. The edible fungus and pickled vegetable product disclosed by the invention has the typical flavor of pickled vegetable as well as the original flavor of edible fungi, especially straw mushrooms, so the problems that the straw mushrooms are not easy to store and have a short storage period are solved, and also the straw mushroom products at the market are enriched. The preparation method has a simple and quick technique, the product has stable quality and unique flavor, and the preparation method is suitable for large-scale industrial production as well as household type processing.

The invention discloses straw mushroom and agaricus bisporus composts. The straw mushroom compost is formed by fermenting the following raw materials in parts by weight: 60-80 parts of needle mushroom waste composts and 20-40 parts of dry cow dung; and lime is added to adjust the ph value to 7-8. The agaricus bisporus compost is formed by fermenting following raw materials in parts by weight: 60-80 parts of waste composts after straw mushrooms are cultivated, 20-40 pats of the dry cow dung, 0.5 parts of calcium superphosphate and 0.2 parts of edible salt; and the lime is added to adjust the ph value to 7-8. By utilizing the straw mushroom and agaricus bisporus composts, the waste composts can be circularly utilized and the cost can be saved by more than 30%.

The invention provides a two-section type lifting self-adaptive flexible picking mechanism. The two-section type lifting self-adaptive flexible picking mechanism comprises a flexible tail end pickingmechanism (3), a sliding sleeve and sliding rod lifting mechanism (1) and a linear position movement lifting mechanism (7). By means of the two-section lifting structure, the contradiction that in actual industrial production, due to the fact that the height space of a culture frame is small, a common single-section lifting mechanism cannot meet the requirement for the large picking change stroke,and picked agaricus bisporus can be conveyed to a collecting conveying belt to be collected at a high speed is solved; and high-efficiency harvesting of actual industrial intelligent picking of the agaricus bisporus is facilitated. The lifting self-adaptive flexible picking mechanism can adapt to large picking stroke, is high in flexibility and compact in structure, well solves the key problem ofefficient harvesting of industrial actual production of edible mushrooms, and is beneficial to well promoting the industrialization process of intelligent agaricus bisporus picking. The method is also suitable for picking edible mushrooms with similar cultivation modes such as Portobello mushroom and straw mushrooms.

The invention discloses Hypsizigus marmoreus dreg culture medium and a preparation method thereof. The Hypsizigus marmoreus dreg culture medium is prepared by carrying out building piles and turning piles for four times on the following components by weight part: 35-65 parts of Hypsizigus marmoreus dregs, 30-40 parts of livestock manure, 0.5-1 part of wheat bran, 0.5-1.5 parts of potassium chloride, 1-2 parts of ammonium nitrate, 1-1.5 parts of lime, 1-1.5 parts of plaster, 2 parts of superphosphate, 0.5-1 part of sawdust, 1.5-2.5 parts of corn stalks, 0.5-1.5 parts of cotton seed hulls and 1-1.5 parts of humic acids. The fruiting period of grass mushrooms can be anticipated for 6-10 days if straw mushrooms are cultivated by the culture medium, the mushroom harvesting period is extended by 10-15 days, the yield of straw mushroom is increased by 34%-38%, spore germination speed is 6-1.18cm / day, spore germination period is 20 days, the environmental pollution due to Hypsizigus marmoreus dreg is reduced and the bio-conversion of cultivation raw materials and economic benefit of straw mushroom cultivation are improved.

The invention discloses a crop rotation planting method for preventing successive cropping obstacles of solar greenhouse cucumbers. After twice crop rotation of solar greenhouse cucumbers and straw mushrooms, the crop rotation of solar greenhouse cucumbers and aquatic crops is performed at the third time. According to the method provided by the invention, the happening of the successive cropping obstacles of solar greenhouse cucumbers is effectively prevented; the dosage of pesticides is reduced; the production cost of the solar greenhouse cucumbers is lowered; the content of beneficial microorganisms in solar greenhouse soil is increased, the soil is improved, the growth of the cucumbers is boosted, the yield of the cucumbers is increased and the quality of the cucumbers is increased through salt-leaching and acid-regulating, so that the economic benefit of the solar greenhouse cucumbers is increased. Besides, the use ratio of the solar greenhouse is also increased, the economic income of peasants is increased and better environmental benefit and economic benefit are achieved.

The invention discloses a volvaria volvacea culture medium which mainly consists of the following components in parts by weight: 80 parts of flammulina velutipes residue, 10-30 parts of waste cotton and 4-10 parts of quick lime. The invention also discloses a method for cultivating volvaria volvacea using the culture medium. The method comprises the steps of mixing, first fermentation, second fermentation, inoculation, water spraying and harvesting. Compared with the prior art, according to the volvaria volvacea culture medium and volvaria volvacea cultivation method disclosed by the invention, the water spraying times in the volvaria volvacea culture process can be reduced, the withering rate of volvaria volvacea hyphae and the death rate of young volvaria volvacea are reduced, and the pulp of the obtained volvaria volvacea is delicious.

The invention provides a culture medium for cultivating straw mushrooms and a preparation method thereof and relates to the technical field of edible mushroom cultivation, wherein the culture medium is composed of cotton seed hulls, cotton waste, stillage and dry sheep fescue as major materials, cow dung, plant ash, calcium superphosphate, urea, gypsum powder and quick lime as accessories, and also added with a naphthylacetic acid and forchlorfenuron. The preparation method of the culture medium comprises the steps of (1) material preparation, (2) pre-mixing, (3) mixing, (4) once fermentation and (5) bagging, and then obtaining the culture medium. The culture medium for cultivating the straw mushrooms and the preparation method have the advantages that the culture medium is rich in nutrition and capable of thoroughly meeting the growth requirements of the straw mushrooms, the components of the culture medium are mixed and fermented to cultivate the straw mushrooms, and therefore, the fruiting period can be prolonged, the sporocarps of the straw mushrooms grow robustly and vigorously, the yield is high, and the content of nutrient ingredients, in particular vitamins and partial mineral elements, in the straw mushrooms is remarkably higher than that in common straw mushrooms.

The invention provides an optimum formula, process and method of factory-like cultivation of straw mushrooms from stock seeds. The high-yield cultivation method of pollution-free straw mushrooms comprises the specific steps such as cultivation of liquid strains, and cultivation, transplanting, field planting, field management and management of plant diseases and insect pests of the stock seeds and the cultivated species.

The invention relates to a conventional low-temperature preservation method of a volvariella volvacea strain. The preservation method comprises the following steps: (1) transferring the volvariella volvacea strain onto a PDA (potato dextrose agar) plate, performing static culturing in an incubator at 30-32 DEG C, then transferring the strain to a PDA test tube slant after mycelia permeate the plate, performing static culturing at 30-32 DEG C for 3-7d; (2) preparing a mannitol solution which is 5-20% in mass fraction, and then filtering and sterilizing; and (3) transferring the mannitol solution in the step (2) to the test tube slant which is full of the mycelia in the step (1) by virtue of a sterile injector, and preserving the test tube slant at conventional low temperature. The preservation method disclosed by the invention can prolong a preservation duration of the volvariella volvacea mycelia in a low-temperature environment of 3-6 DEG C; the preservation method has the advantages of simple and convenient operation, low cost, long preservation duration of the strain, rapid recovery and growth, good stability and the like; and the preservation method is especially suitable for small and medium-sized enterprises and farmers planting the volvariella volvacea.

The invention discloses a method for producing straw mushrooms by using bagasse, mulberry stalks and maize pulps. A high temperature fermentation process is performed in advance by using a cultivation material for the straw mushrooms, the bagasse, mulberry stalks and maize pulps are smashed, lime and thermophilic bacteria are added, full mixing is performed, water is sprayed, a thin film is covered for fermentation, piles are turned over, wheat bran and fish meal are scattered into the cultivation material, thorough mixing is performed, piles are arranged again, the film is covered for fermentation for two days, pile overturning over is performed for two to threes times in such a way, thorough mixing is performed, heating to 70-80 DEG C is performed, sterilization for 15 hours is performed, cooling to the room temperature is performed, the temperature is maintained to be 30-35 DEG C, strains are inoculated, and the straw mushrooms grow after eight to ten days. According to the method, the thermophilic bacteria are used for fermenting the raw material, the raw material is easily thoroughly decomposed, the biological efficiency of the raw material is improved, the yield of the straw mushrooms is increased, the temperature in the high temperature period is increased, the growth temperature of the straw mushrooms can be quickly reached, year-round cultivation is available, and the energy consumption of mushroom houses is reduced.

The invention discloses organic compound fertilizer suitable for growth of asparagus lettuce. The organic compound fertilizer comprises the following components in parts by weight: 15-20 parts of straw mushroom dregs, 7-10 parts of pine forest surface soil particles, 5-8 parts of maize straw particles, 3-4 parts of silkworm excrement particles, 0.1-0.2 part of potassium sulfate, 0.2-0.3 part of potassium dihydrogen phosphate, 1.0-1.15 parts of urea, 0.01-0.02 part of sodium borate, 3-5 parts of plant ash and 60-80 parts of distilled water. The organic compound fertilizer disclosed by the invention is the solid-liquid combined type fertilizer; the fermented organic compound fertilizer provides necessary nitrogen fertilizer and potash fertilizer for asparagus lettuce in the growth process of the asparagus lettuce; solid components in the organic compound fertilizer are enriched on the soil surfaces of plant root systems, after being dispersed and diluted by liquid components, the solid components are drained to the plant root systems, and simultaneously, the liquid components contain lots of absorbable nutrient substances; and the whole fertilization process is simple and convenient, and all resources are comprehensively used.

The invention relates to a multi-branch straw mushroom cultivation base which is prepared from the following components and raw materials: by weight, 30-40 parts of peach tree branch, 20-30 parts of pear tree sawdust, 10-20 parts of tea tree branch powder, 12-15 parts of vinegar residue, 14-15 parts of wheat bran, 5-7 parts of purple potato powder, 3-5 parts of black bean skin, 2-3 parts of onion skin, 1-2 parts of angelica powder, 1-2 parts of suberect spatholobus stem powder, 1-2 parts of melanterite powder, 1-3 parts of erica carnea powder, 1-2 parts of moringa seed, 6-7 parts of shrimp shell powder, 1-2 parts of zeolite powder, 4-6 parts of lithium mica powder, 1-2 parts of sugarbeet leaf powder, 0.2-0.3 part of potassium dihydrogen phosphate, 2-3 part of quicklime, 16-19 parts of dashi, , 1-4 parts of gypsum powder and 2-4 parts of nutritional soil. Straw mushroom cultivated by the cultivation base has the characteristics of high contents of minerals, trace elements, vitamins and amino acids, can reduce heavy metal pollution, has blood replenishing and face nourishing effects by long term consumption, and is quick in growth speed and high in yield.

The invention discloses an indoor practical straw mushroom medium and its preparation method. The formula of the medium comprises the following ingredients: by weight, 15-20% of straw stalk, 30-35% of peanut shell, 23-28% of dry chicken manure, 3-5% of plant ash, 2-4% of gypsum, 0.1-0.3% of ammonium sulfate, 0.2-0.4% of potassium dihydrogen phosphate and 0.1-0.2% of cellulase. Fruiting time of the medium is shorter than that of other common mediums. Vitamin content and protein content of the strain are higher than those of other mediums. The medium has rich nutrients. Meanwhile, the strain grows vigorously, strain stem is thick and solid and is not easy for lodging, the appearance of the whole strain is beautiful, production costs are relatively low, and practical effect is good.

The invention discloses a formula of sesame mushroom soy sauce, which comprises defatted soybean, wolfberry, safflower, garlic extract, ginger juice, wheat, sesame mushroom, aspergillus oryzae, liquid seed of Bacillus subtilis, edible salt and potassium sorbate , 40‑50 parts by mass of defatted soybeans, 8‑10 parts by mass of Chinese wolfberry, 1‑3 parts by mass of safflower, 4‑6 parts by mass of garlic extract, 4‑10 parts by mass of ginger juice, and 10 parts by mass of wheat 14 parts by mass, mushrooms are 30-40 parts by mass, Aspergillus oryzae koji species are 3-5 parts by mass, liquid seeds of Bacillus subtilis are 1-3 parts by mass, edible salt is 4-6 parts by mass, potassium sorbate is 1 -3 parts by mass. The present invention can effectively increase the mouthfeel of soy sauce itself by adding garlic extract and ginger juice to the formula, and by adding wolfberry, safflower and sesame mushrooms, it can effectively improve human immunity, regulate endocrine, and also has anti-aging effects It has special curative effect on men and women with poor physique and insomnia.

The invention relates to a preparation method of straw mushroom soup, which comprises the following steps: rinsing raw material straw mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making straw mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain straw mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of straw mushroom, unnecessary economic loss for people due to rotting of the straw mushroom which is hard to store, and severe waste of straw mushroom leftover resources, and enhances the utilization ratio of the straw mushroom leftovers and the added value of the straw mushroom; and the straw mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the straw mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention discloses a domestic-fungus bud-seedling composite powder and a preparation method thereof. The domestic-fungus bud-seedling composite powder comprises, in percent by mass, 10%-90% of domestic fungus, 10%-90% of bud seedlings, or a part of auxiliary material. The domestic fungus and the bud seedling are both dried ultrafine crushed particles, the domestic fungus is one or more of tricholoma mongolicum, pleurotus ostreatus, flammulina velutiper, volvariella volvacea, hericium erinaceus, copyinds comatus, pleurotus eryngii, lentinus edodes, ganoderma Lucidum, tremella, auricularia auricula and other fungi; and the bud seedling is one or more of coarse food grain bud seedlings, bean bud seedlings, vegetable bud seedlings and fruit bud seedlings. The preparation method comprises: respectively performing drying ultrafine crushing on all raw materials, preparing a composite powder by proportioning, further adding auxiliary materials, and performing special processing according to the preparation standards of routine food or health-care food, so as to prepare the domestic-fungus bud-seedling composite powder. The domestic-fungus bud-seedling composite powder integrates nutrition and health-care functions of domestic fungus and bud seedling, and human body absorption is improved.

The invention discloses a high-yield volvaria volvacea cultivation method. The high-yield volvaria volvacea cultivation method is simple and easy to implement, easy to operate, the cultivated volvaria volvacea is rich in nutrition and contains various mineral elements, such as iron, zinc and calcium, the yield is high, and the development prospect is wide.

The invention provides volvariella volvacea taste-active peptide. An amino acid sequence of the peptide is shown in SEQ ID NO.1. The invention further provides a preparation method of the volvariellavolvacea taste-active peptide. The preparation method comprises the following steps: firstly, extracting water-soluble components from volvariella volvacea through high pressure cooking; separating ultrafiltration components with molecular weight cut-off between 200 Da and 1000 Da by a nanofiltration membrane; separating and purifying the ultrafiltration components to obtain the volvariella volvacea taste-active peptide with the amino acid sequence shown in SEQ ID NO.1. The invention further provides an application of the volvariella volvacea taste-active peptide in food and a food seasoning containing the volvariella volvacea taste-active peptide. The volvariella volvacea taste-active peptide as a taste-active substance is applied to the field of food. Research indicates that the volvariella volvacea taste-active peptide prepared by the embodiment can be subjected to Maillard reaction, and the volvariella volvacea Maillard reaction peptide with good flavor enhancement effect can be obtained.

The invention provides a volvariella volvacea culturing method. The volvariella volvacea culturing method has the advantages that lentinula edodes tang leach liquor is a pure natural nutrient solution and contains various types of bioactive substances, the lentinula edodes tang leach liquor is added to be mixed with a culture raw material for stacking fermentation, the fermentation effect can be improved, a fermentation material has a promotion effect on growth of lentinula edodes mycelium, cottonseed hulls are mixed into the culture raw material, the temperature and humidity are further guaranteed in the fermentation process, mycelium growth vigor is strong, and infectious microbe resistance is high; after each tide of volvariella volvacea is harvested, lentinula edodes tang leach liquor is utilized to rejuvenate the mycelium, the effect is good, a promotion function on formation of volvariella volvacea primordium and growth of sporocarp is achieved through guarantee of the temperature and humidity, the yield can be obviously raised, the problems that the quality of volvariella volvacea is lowered due to the fact that insecticide, bactericide and chemical synthetic fertilizers are utilized for a long time are solved, quality of the volvariella volvacea is improved, and the yield of the volvariella volvacea is raised.

The invention discloses a crop rotation ecological planting method of mushroom vegetables. The method comprises the following steps that 1, a greenhouse is emptied in May, and straw mushroom cultivation is arranged in June to September; 2, cultivation materials are prepared; 3, the greenhouse is prepared; 4, the materials are laid and inoculation is conducted; 5, the temperature of the cultivationmaterials and the relative humidity of air are controlled in the fruiting period; after the surfaces of the materials are completely spread with hyphae, ground film is removed, the temperature and humidity are kept, and ventilation is conducted every day; 6, after the hyphae climb out of the soil surface, fruiting water is sprayed sufficiently, and water mist is sprayed after small mushroom budsexist; 7, harvesting is conducted 11-12 days after inoculation, and four days later, a second batch of mushrooms are harvested; 8, the first two crops of waste cultivation materials are cleaned out ofthe greenhouse and used as fertilizer in other vegetable greenhouses or open field. The crop rotation ecological planting method of mushroom vegetables achieves greenhouse annual production, reducesthe use amount of fertilizer during vegetable production, lowers the production cost, improves the use ratio of facilities and straw mushroom waste materials, solves the 'continuous cropping' problemof facility cultivation and effectively solves the difficult problem of continuous income increment of farmer and herdsman facility agriculture development.

The invention discloses selenium-rich bio-fertilizer with a sustained release function and a preparation method thereof. The selenium-rich bio-fertilizer comprises, by weight, 280-300 parts of fertilizer body, biological microbial agents, 18-20 parts of functional carrier and auxiliary materials, wherein the biological microbial agents comprise, by weight, 0.08-0.09 part of Bacillus thuringiensis,0.1-0.15 part of Paenibacillus polymyxa, 0.2-0.25 part of Azotobacter chroococcum, 0.05-0.07 part of Bacillus subtitles, 0.1-0.15 part of Lactobacillus acidophilus, 0.1-0.15 part of Lactobacillus bulgaricus and 0.1-0.15 part of Streptococcus thermophilus; the functional carrier is prepared by mixing zeolite, charcoal, diatomite, sepiolite and bentonite according to the mass ratio of 3:1:1:2:1; the auxiliary materials comprise, by weight, 0.1-0.2 part of polyglutamic acid, 5-6 parts of potato powder, 0.1-0.2 part of humic acid, 5-6 parts of volvariella volvacea, 4-5 parts of garlic, 8-10 partsof pleurotus ostreatus, 4-5 parts of puffball, 5-6 parts of auricularia auricular and 12-13 parts of selenium ore. The selenium-rich bio-fertilizer and the preparation method thereof have the advantages that aiming at the feature that the absorption efficiency of vegetables or fruits to inorganic selenium is low, the selenium ore is ground into powder and prepared into a solution and a culture medium to culture fermentation fungi so as to obtain the fertilizer which can be well absorbed by plants, and the selenium content of the planted vegetables and fruits is increased.

The invention discloses a preservation method of volvariella volvacea. The preservation method comprises the following steps: pre-cooling the volvariella volvacea, shearing AnsiP-S, preparing volvariella volvacea, processing 1-methylcyclopropene (MCP), and storing and preserving at a low temperature. The conditions such as weight loss, browning and autolysis of the volvariella volvacea processed with 1-MCP during the storage and preservation period can be remarkably improved, and sensory qualities such as good appearance and flavor are maintained. The storage period of the volvariella volvacea processed by the preservation method is prolonged by 7 days in comparison with that of volvariella volvacea which is not preserved and is stored at normal temperature in summer, and is prolonged by 5 days in comparison with that of volvariella volvacea which is not preserved and is stored at a low temperature of 14-16 DEG C, thereby proving that the preservation effect of the preservation method is extremely remarkable. Meanwhile, the preservation method disclosed by the invention is free from toxicity, smell and pollution, is a healthy, efficient and environment-friendly preservation method, and is convenient to operate and low in cost, and has wide application prospects; the problem of preservation which is not solved always in the industrial development of volvariella volvacea is effectively solved.