CN101955392A - Formula of culture medium for industrial production of sparasis crispa and production process - Google Patents
Formula of culture medium for industrial production of sparasis crispa and production process Download PDFInfo
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Abstract
The invention provides a formula of a culture medium for industrial production of sparasis crispa and a production process. The formula of the culture medium comprises the following components in percentage by dry weight: 65 to 75 percent of pine sawdust, 10 to 20 percent of husk, 5 to 10 percent of potato powder, 5 to 10 percent of flour, 0.1 to 0.5 percent of peptone, 0.1 percent of ammonium sulfate and 1.2 to 1.8 percent of brown sugar. The production process comprises the following steps of: preparing and bagging the culture medium; sterilizing and inoculating; culturing hypha; inducing a primodium; differentiating the primodium; opening the bag; managing balls; and harvesting. The invention provides a formula of a culture medium for industrial production of sparasis crispa, which has the advantages of rich nutrition, balanced proportion, good ventilation, and capacity of meeting the requirement of industrial production. The production process has the advantages of short hypha culturing time, uniform fruiting at bag openings, good fruiting consistency, convenience of management, contribution to industrial culture, white mushroom body, high yield, and high biological transformation rate of over 43 percent.
Description
Technical field
The present invention relates to a kind of Sparassis crispa industrialized cultivation medium formula and production technique, belong to the edible fungus industrial production field.
Background technology
Sparassis crispa [
Sparassis crispa(Wulfen) Fr.] have another name called silk ball mushroom, silk ball gill fungus, Cauliflower bacterium, flower mushroom, Bai Dihua, white laurustinus, the pure white delicacy of its sporophore meat, food flavor is tasty, is a kind of edible medicinal fungus of preciousness.The Sparassis crispa resource scarcity, the artificial culture difficulty is big, and China is the pinus yunnanensis in forest zone such as the tamarack in forest zone such as forest zone such as Changbai Mountain, Jilin Province, northeast and Heilongjiang Province five battalion and Yunnan Province's Lijing county only, can see the Sparassis crispa sporophore on the rotten root.The main active ingredient of Sparassis crispa
β-glucan content is abundant, and the japanese food analytical test adopts the enzymatic assays Sparassis crispa
β-glucan content is 43.6%, for the mushroom class, it mainly contains effects such as antitumor action, immunoregulation effect, hemopoietic function improvement, promotion wound healing.Obtain at Japanese head and cultivate successfully the nineties in 20th century, is described as the magical mushroom of illusion, and enters commercial production; Korea S is the country of second artificial culture success; China is after Korea S, the 3rd country that grasps the Sparassis crispa cultivation technique.
Present tame edible mushrooms great majority only can be grown on deciduous tree or hardwood sawdust, the broad-leaf forest resource that Edible Fungi consumption is a large amount of, cause ecotope destroyed, Pinus massoniana Lamb is the main cultivation seeds in southern forest zone, have speed and give birth to fast long characteristics, cultivated area is very big in southern forest zone, the timber processing enterprises that with the pine tree are raw material are more, the pine sawdust wide material sources, China is the producing region of world's paddy rice maximum, and it is huge to produce the rice husk amount per year, low price, make full use of this resource, help controlling production cost.
Summary of the invention
The objective of the invention is at present Sparassis crispa resource scarcity, the artificial culture difficulty is big, a kind of nutritious, proportion balance, good permeability is provided, has been fit to the Sparassis crispa industrialized cultivation medium formula and the production technique of batch production production requirement.
For achieving the above object, the present invention adopts following technical scheme:
Sparassis crispa batch production production technique of the present invention comprises that cultivation matrix preparation and pack, sterilization and inoculation, mycelium culture, original hase are induced, original hase breaks up, opens bag, bouquet management and gathering, and the concrete steps of described production technique are as follows:
(1) cultivation matrix preparation and pack: the prescription of described cultivation matrix by dry weight percentage is: pine sawdust 65～75%, husk 10-20%, potato powder 5～10%, flour 5～10%, peptone 0.1～0.5%, ammonium sulfate 0.1%, brown sugar 1.2～1.8%, each component weight percent sum is 100%; Above-mentioned substratum is mixed thoroughly, and in the cultivating bag of packing into after water mixes by the part by weight of 1:1.3～1.5, pH is controlled at 4～6, and water content is controlled at 63%～65%; Compress while feeding, tighten down pine, outer tight interior pine, punching puts the plastics collar to the bottom in the middle of the cultivating bag, and tampon seals beyond the Great Wall; Described cultivating bag is the polypropylene plastics pocket of specification 17cm * 33cm * 0.005cm.
Described punching adopts the taper wooden stick of diameter 2～2.5cm to punch to the bottom in the middle of cultivating bag bag face.
(2) sterilization and inoculation: the 14～18h that sterilizes under 100 ℃ of conditions of sterilization commonly used, after temperature is reduced to 45 ℃, slowly open the kitchen range door, take out cultivating bag, the clean cooling room of move into dedusting in advance, disinfecting is cooled to inoculation below 26 ℃ with cultivating bag; Described inoculation is handled by the aseptic inoculation requirement of common edible mushrooms;
(3) mycelium culture: mycelia is in the dark cultivated, and temperature is controlled at 22～24 ℃, and humidity is controlled at 70%～75%, and vegetative stage need keep fresh air, often door and window ventilation;
(4) original hase is induced: after the Sparassis crispa cultivating bag was cultivated through 30～35 days, mycelia began along the upwards growth of bag wall, and this moment, the cultivating bag eck will manually shrink; This moment, temperature was controlled at 18～22 ℃, space relative humidity 80%～85%, intensity of illumination 600～900lx; Continue to cultivate after 25～30 days, visible mycelia assembles kink around the cultivating bag eck, and original hase begins to form;
(5) original hase differentiation: along with the growth of original hase increases, the surface globule that can spue is the furcella shape, and original hase enters differential period, differentiates vanelets subsequently, and original hase differentiation is so far finished, and original hase is formed up to differentiation to be finished to need 15～20 days;
(6) open bag: pluck the tampon and the collar after the original hase differentiation finishes, cut off near unnecessary plastics around the blade; If a bag wall forms block original hase around the cultivating bag bottom reaches, then mark "+" shape mouth at the former primary surface of bulk with blade, allow original hase grow from scarfing;
(7) bouquet management: colored chamber is educated in immigration immediately after opening bag, and this moment, temperature was controlled at 16～18 ℃, space relative humidity 92%～95%, light intensity 800～1200lx; Under this envrionment conditions, cultivated the fruit body development maturation 22～28 days;
(8) gather: fruiting, leaf color turns to faint yellow can gathering by white.
Sparassis crispa is inoculated into fruiting from the bacterium bag, and growth cycle is longer, and after about 90～120 days, blade fully launches, and the edge is wavy, stops growing, and whole white is healthy and strong attractive in appearance, and leaf color turns to faint yellow can gathering by white.Bright product keeping quality is good, and under 2～4 ℃ of conditions of temperature, relative air humidity 90% is about freshness-retained two weeks.If make dry product, mushroom body water content height, baking initial stage temperature is controlled at 35～40 ℃, strengthen ventilating drainage gas, the mushroom body is spread out, and is not overlapping, temperature raises and gradually in conjunction with vented exhaust then, but temperature must not surpass 55 ℃, the crisp frangibility of dried mushroom, light yellow, gives off a strong fragrance.Finished product is packed with the double-layer plastic bag, and sealing is placed in the carton, is placed on air seasoning place, can preserve 2 years.
Beneficial effect of the present invention:
1, main culture material wide material sources and cheapness:
Present tame edible mushrooms great majority only can be grown on deciduous tree or hardwood sawdust, the broad-leaf forest resource that Edible Fungi consumption is a large amount of, cause ecotope destroyed, Pinus massoniana Lamb is the main cultivation seeds in southern forest zone, have speed and give birth to fast long characteristics, cultivated area is very big in southern forest zone, the timber processing enterprises that with the pine tree are raw material are more, the pine sawdust wide material sources, in the Sparassis crispa cultivation, pine sawdust content reaches 65%～75% more than, has found a kind of approach preferably for making full use of pine sawdust, for the development and use of softwood forest provide vast space; Because prescription mainly is made up of pine sawdust, potato powder and flour, the matrix structure ventilation property is poor, adds 10～20% husk, can significantly improve the ventilation property of matrix, be beneficial to mycelial growth, shorten the production cycle, can effectively improve output, improve commercial quality, China is the producing region of world's paddy rice maximum, and it is huge to produce the rice husk amount per year, low price, make full use of this resource, help controlling production cost.
2, prescription rationally
Cultivation medium formula of the present invention is nutritious, proportion balance, C/N are 60～90, good permeability, have physico-chemical property preferably, is fit to the batch production production requirement.
3, batch production productivity effect is good
The realization industrial and annual is produced, and the different steps demand of growing is satisfied in artificial controlled temperature, humidity, ventilation and illumination, shortens growth cycle, and the fruiting synchronism is good, and convenient management mushroom body is pure white, the yield rate height, and product production and quality all are guaranteed.
Description of drawings
Fig. 1 is Sparassis crispa batch production technological process of production figure of the present invention.
Fig. 2 is for opening bag stage phase (the cultivating bag eck is opened bag).
Fig. 3 is for opening bag stage phase (cultivating bag bag wall is opened bag).
Fig. 4 is the bouquet management phase.
Embodiment:
Embodiment 1:
Cultivation medium formula of the present invention by dry weight percentage is: pine sawdust 70%, husk 15%, potato powder 7%, flour 6%, peptone 0.3%, ammonium sulfate 0.1%, brown sugar 1.6%.
Sparassis crispa batch production production technique of the present invention comprises that cultivation matrix preparation and pack, sterilization and inoculation, mycelium culture, original hase are induced, original hase breaks up, opens bag, the bouquet management, gathers, and it is characterized in that:
(1) cultivation matrix preparation and pack: above-mentioned substratum mixed thoroughly with water pack the polypropylene plastics pocket after by 1:1.3～1.5 mixed into (among 17cm * 33cm * 0.005cm), pH is controlled between 4～6, mycelial growth rate is the fastest, and water content is controlled at about 63%～65%.Every bag of siccative 350g compresses while feeding, and tightens down pine, outer tight in pine, the taper wooden stick of diameter 2～2.5cm is inserted cultivating bag central authorities, punching is extracted the rotation of taper wooden stick out subsequently to the bottom, puts the plastics collar then, tampon seals beyond the Great Wall.
(2) sterilization and inoculation: 14h under 100 ℃ of conditions of sterilization commonly used, after temperature is reduced to about 45 ℃, slowly open the kitchen range door, take out cultivating bag, the clean cooling room of move into dedusting in advance, disinfecting, cultivating bag are cooled to below 26 ℃, inoculate by the aseptic inoculation requirement of common edible mushrooms.
(3) mycelium culture: mycelia is in the dark cultivated, and temperature is controlled between 22～24 ℃, and humidity is controlled between 70%～75%, and vegetative stage need keep fresh air, often door and window ventilation.
(4) original hase is induced: after the Sparassis crispa cultivating bag was cultivated through 30～35 days, mycelia began along the upwards growth of bag wall, and this moment, bacterium bag eck will manually shrink so that the mycelia kink.This moment, temperature was controlled at 18～22 ℃, space relative humidity 80%～85%, intensity of illumination 600～900lx.
(5) original hase differentiation: continue to cultivate about 25～30 days, visible mycelia assembles kink around the bacterium bag eck, and original hase begins to form; Along with the growth of original hase increases, the surface globule that can spue is the furcella shape, and original hase enters differential period, differentiates vanelets subsequently, and original hase differentiation is so far finished, and original hase is formed up to differentiation to be finished to need about 15～20 days.
(6) open bag: former base blade has stretched bigger, in time pluck the cotton head and the collar, otherwise bouquet is in the same place with the cotton head length, influences quality, cuts off near unnecessary plastics around the blade, as shown in Figure 2; If a bag wall forms block original hase around the cultivating bag bottom reaches on a small quantity, then mark "+" shape mouth at the former primary surface of bulk with blade, the long 2cm of the edge of a knife, wide 1.5cm allows original hase grow from scarfing, as shown in Figure 3.
(7) bouquet management: colored chamber is educated in immigration immediately after opening bag, and this moment, temperature was controlled at 16～18 ℃, space relative humidity 92%～95%, light intensity 800～1200lx.Under this envrionment conditions, cultivated 22～28 days, the fruit body development maturation, as shown in Figure 4.
(8) processing of gathering: Sparassis crispa is inoculated into fruiting from the bacterium bag, and growth cycle is longer, and after about 90～120 days, blade fully launches, and the edge is wavy, stops growing, and whole white is healthy and strong attractive in appearance, and leaf color turns to faint yellow can gathering by white.Bright product keeping quality is good, and under 2～4 ℃ of conditions of temperature, relative air humidity 90% is about freshness-retained two weeks.If make dry product, mushroom body water content height, baking initial stage temperature is controlled at 35～40 ℃, strengthens ventilating drainage gas, and the mushroom body is spread out, and is not overlapping, raise gradually then and in conjunction with vented exhaust, but temperature must not surpass 55 ℃, the light yellow of dried mushroom, gives off a strong fragrance.Finished product is packed with the double-layer plastic bag, and sealing is placed in the carton, is placed on air seasoning place.
Embodiment 2:
Cultivation medium formula of the present invention by dry weight percentage is: pine sawdust 75%, husk 10%, potato powder 10%, flour 3%, peptone 0.4%, ammonium sulfate 0.1%, brown sugar 1.5%.
Sparassis crispa batch production production technique of the present invention comprises that cultivation matrix preparation and pack, sterilization and inoculation, mycelium culture, original hase are induced, original hase breaks up, opens bag, the bouquet management, gathers, and it is characterized in that:
(1) cultivation matrix preparation and pack: above-mentioned substratum mixed thoroughly pack with water that (among 17cm * 33cm * 0.005cm), water content is controlled at about 63%～65% the polypropylene plastics pocket after by 1:1.3～1.5 mixed into.Every bag of siccative 350g compresses while feeding, and tightens down pine, and outer tight interior pine adopts taper wooden stick punching in the middle of cultivating bag bag face of diameter 2～2.5cm to put the plastics collar to the bottom, and tampon seals beyond the Great Wall.
(2) sterilization and inoculation: 18h under 100 ℃ of conditions of sterilization commonly used, after temperature is reduced to about 45 ℃, slowly open the kitchen range door, take out cultivating bag, the clean cooling room of move into dedusting in advance, disinfecting, cultivating bag are cooled to inoculation below 26 ℃.
(3), mycelium culture: mycelia is in the dark cultivated, and temperature is controlled between 22～24 ℃, and humidity is controlled between 70%～75%, and vegetative stage need keep fresh air, the often logical ventilation of door and window.
(4), original hase is induced: the Sparassis crispa cultivating bag carries out original hase and induces after cultivating through 35～45 days.This moment, temperature was controlled at 18～22 ℃, space relative humidity 80%～85%, intensity of illumination 600～900lx.
(5) original hase differentiation: continue to cultivate about 25～30 days, visible mycelia gathering kink or bacterium bag surface mycelia begin kink and form block original hase around the bacterium bag eck, growth increase along with original hase, the surface globule that can spue, be the furcella shape, original hase enters differential period, differentiates vanelets subsequently, so far original hase differentiation is finished, and original hase is formed up to differentiation to be finished to need about 15～20 days.
(6) open bag: former base blade has stretched bigger, in time pluck the cotton head and the collar, otherwise bouquet is in the same place with the cotton head length, influences quality, cuts off near unnecessary plastics around the blade; If a bag wall forms block original hase around the cultivating bag bottom reaches on a small quantity, then mark "+" shape mouth at the former primary surface of bulk with blade, the long 2cm of the edge of a knife, wide 1.5cm allows original hase grow from scarfing.
(7) bouquet management: colored chamber is educated in immigration immediately after opening bag, and this moment, temperature was controlled at 16～18 ℃, space relative humidity 92%～95%, light intensity 800～1200lx.Under this envrionment conditions, cultivated the fruit body development maturation 22～28 days.
(8) processing of gathering: Sparassis crispa is inoculated into fruiting from the bacterium bag, and growth cycle is longer, and after about 90～120 days, blade fully launches, and the edge is wavy, stops growing, and whole white is healthy and strong attractive in appearance, and leaf color turns to faint yellow can gathering by white.Bright product keeping quality is good, and under 2～4 ℃ of conditions of temperature, relative air humidity 90% is about freshness-retained two weeks.If make dry product, mushroom body water content height, baking initial stage temperature is controlled at 35～40 ℃, strengthens ventilating drainage gas, and the mushroom body is spread out, and is not overlapping, raise gradually then and in conjunction with vented exhaust, but temperature must not surpass 55 ℃, the light yellow of dried mushroom, gives off a strong fragrance.Finished product is packed with the double-layer plastic bag, and sealing is placed in the carton, is placed on air seasoning place.
Embodiment 3
Cultivation medium formula of the present invention by dry weight percentage is: pine sawdust 65%, husk 20%, potato powder 5%, flour 8%, peptone 0.5%, ammonium sulfate 0.1%, brown sugar 1.4%.
Sparassis crispa batch production production technique of the present invention comprises that cultivation matrix preparation and pack, sterilization and inoculation, mycelium culture, original hase are induced, original hase breaks up, opens bag, bouquet management and gathering, and the concrete steps of described production technique are as follows:
(1) cultivation matrix preparation and pack: the substratum of above-mentioned cultivation medium formula is mixed thoroughly, and in the cultivating bag of packing into after water mixes by the part by weight of 1:1.3～1.5, pH is controlled at 4～6, and water content is controlled at 63%～65%; Compress while feeding, tighten down pine, outer tight interior pine adopts taper wooden stick punching in the middle of cultivating bag bag face of diameter 2～2.5cm to put the plastics collar to the bottom, and tampon seals beyond the Great Wall;
(2) sterilization and inoculation: the 16h that sterilizes under 100 ℃ of conditions of sterilization commonly used, after temperature is reduced to 45 ℃, slowly open the kitchen range door, take out cultivating bag, the clean cooling room of move into dedusting in advance, disinfecting is cooled to inoculation below 26 ℃ with cultivating bag;
(3) mycelium culture: mycelia is in the dark cultivated, and temperature is controlled at 22～24 ℃, and humidity is controlled at 70%～75%, and vegetative stage need keep fresh air, often door and window ventilation;
(4) original hase is induced: after the Sparassis crispa cultivating bag was cultivated through 30～35 days, mycelia began along the upwards growth of bag wall, and this moment, the cultivating bag eck will manually shrink so that the mycelia kink; This moment, temperature was controlled at 18～22 ℃, space relative humidity 80%～85%, intensity of illumination 600～900lx; Continue to cultivate after 25～30 days, visible mycelia assembles kink around the cultivating bag eck, and original hase begins to form;
(5) original hase differentiation: along with the growth of original hase increases, the surface globule that can spue is the furcella shape, and original hase enters differential period, differentiates vanelets subsequently, and original hase differentiation is so far finished, and original hase is formed up to differentiation to be finished to need 15～20 days;
(6) open bag: pluck the tampon and the collar after the original hase differentiation finishes, cut off near unnecessary plastics around the blade; If a bag wall forms block original hase around the cultivating bag bottom reaches, then mark "+" shape mouth at the former primary surface of bulk with blade, allow original hase grow from scarfing;
(7) bouquet management: colored chamber is educated in immigration immediately after opening bag, and this moment, temperature was controlled at 16～18 ℃, space relative humidity 92%～95%, light intensity 800～1200lx; Under this envrionment conditions, cultivated the fruit body development maturation 22～28 days;
(8) gather: fruiting, leaf color turns to faint yellow can gathering by white.
Claims (4)
1. Sparassis crispa industrialized cultivation medium, it is characterized in that: the prescription of described cultivation matrix by dry weight percentage is: pine sawdust 65～75%, husk 10-20%, potato powder 5～10%, flour 5～10%, peptone 0.1～0.5%, ammonium sulfate 0.1%, brown sugar 1.2～1.8%, each component weight percent sum is 100%.
2. Sparassis crispa batch production production technique comprises that cultivation matrix preparation and pack, sterilization and inoculation, mycelium culture, original hase are induced, original hase breaks up, opens bag, bouquet management and gathering, and it is characterized in that: the concrete steps of described production technique are as follows:
(1) cultivation matrix preparation and pack: the prescription of described cultivation matrix by dry weight percentage is: pine sawdust 65～75%, husk 10-20%, potato powder 5～10%, flour 5～10%, peptone 0.1～0.5%, ammonium sulfate 0.1%, brown sugar 1.2～1.8%, each component weight percent sum is 100%; Above-mentioned substratum is mixed thoroughly, and in the cultivating bag of packing into after water mixes by the part by weight of 1:1.3～1.5, pH is controlled at 4～6, and water content is controlled at 63%～65%; Compress while feeding, tighten down pine, outer tight interior pine, punching puts the plastics collar to the bottom in the middle of the cultivating bag, and tampon seals beyond the Great Wall;
(2) sterilization and inoculation: the 14～18h that sterilizes under 100 ℃ of conditions of sterilization commonly used, after temperature is reduced to 45 ℃, slowly open the kitchen range door, take out cultivating bag, the clean cooling room of move into dedusting in advance, disinfecting is cooled to inoculation below 26 ℃ with cultivating bag;
(3) mycelium culture: mycelia is in the dark cultivated, and temperature is controlled at 22～24 ℃, and humidity is controlled at 70%～75%, and vegetative stage need keep fresh air, often door and window ventilation;
(4) original hase is induced: after the Sparassis crispa cultivating bag was cultivated through 30～35 days, mycelia began along the upwards growth of bag wall, and this moment, the cultivating bag eck will manually shrink; This moment, temperature was controlled at 18～22 ℃, space relative humidity 80%～85%, intensity of illumination 600～900lx; Continue to cultivate after 25～30 days, visible mycelia assembles kink around the cultivating bag eck, and original hase begins to form;
(5) original hase differentiation: along with the growth of original hase increases, the surface globule that can spue is the furcella shape, and original hase enters differential period, differentiates vanelets subsequently, and original hase differentiation is so far finished, and original hase is formed up to differentiation to be finished to need 15～20 days;
(6) open bag: pluck the tampon and the collar after the original hase differentiation finishes, cut off near unnecessary plastics around the blade; If a bag wall forms block original hase around the cultivating bag bottom reaches, then mark "+" shape mouth at the former primary surface of bulk with blade, allow original hase grow from scarfing;
(7) bouquet management: colored chamber is educated in immigration immediately after opening bag, and this moment, temperature was controlled at 16～18 ℃, space relative humidity 92%～95%, light intensity 800～1200lx; Under this envrionment conditions, cultivated the fruit body development maturation 22～28 days;
(8) gather: fruiting, leaf color turns to faint yellow can gathering by white.
3. Sparassis crispa batch production production technique according to claim 2 is characterized in that: described cultivating bag is the polypropylene plastics pocket of specification 17cm * 33cm * 0.005cm.
4. Sparassis crispa batch production production technique according to claim 2 is characterized in that: the described punching of step (1) adopts the taper wooden stick of diameter 2～2.5cm to punch to the bottom in the middle of cultivating bag bag face.
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| CN111713335A (en) * | 2020-07-01 | 2020-09-29 | 福建省农业科学院食用菌研究所（福建省蘑菇菌种研究推广站） | Efficient sparassis crispa cultivation method |
| CN112703965A (en) * | 2020-12-11 | 2021-04-27 | 福建容益菌业科技研发有限公司 | Secondary circulation production process for waste Sparassis crispa fungus bags |
| CN114303793A (en) * | 2021-12-09 | 2022-04-12 | 芜湖野树林生物科技有限公司 | Sparassis crispa culture medium and cultivation method thereof |
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