CN104402627A - Lentinus edodes culture material for highly producing umami - Google Patents

Abstract

The invention discloses a lentinus edodes culture material for highly producing umami. The lentinus edodes culture material comprises the following components by weight percent: 10-30% of pleurotus eryngii wastes, 49-69% of wood flour, 20% of bran and 1% of gypsum powder. Lentinus edodes cultured by the lentinus edodes culture material is high in delicious substance content and high in single-rod yield.

Description

A kind of champignon compost of high yield delicate flavour

Technical field

The present invention relates to field of edible fungus culture, relate to a kind of champignon compost of high yield delicate flavour specifically.

Background technology

Mushroom is a kind of important edible mushrooms during people live, and has consumer groups widely, is its aromatic flavour, tasty and nutritious to have the title of " mountain delicacy ".The delicious food of edible mushrooms is mainly derived from rich and varied flavour substances, praiseworthy delicate flavour is then mainly derived from flavor 5 '-Nucleotide and is fresh amino acid, wherein in fresh amino acid be L-glutamic acid (glutamic acid, and aspartic acid (aspartic acid Glu), Asp), flavor 5 '-Nucleotide then has 4 kinds, 5'-inosinic acid (5 '-inosine monophosphate respectively, 5 '-IMP), 5'-GMP (5 '-guanosine monophosphate, 5 '-GMP), XMP (5 '-xanthosine monophosphate, 5 '-XMP) and 5'-AMP (5 '-adenosine monophosphate, 5 '-AMP), characterize edible mushrooms delicate flavour etc. fresh concentration value (EUC) be that two class materials calculate and obtain thus.

Summary of the invention

The object of the present invention is to provide a kind of champignon compost of high yield delicate flavour, it is made up of the component of following weight percent content:

Pleurotus eryngii waste material 10-30%, wood chip 49-69%, wheat bran 20%, terra alba 1%.

The champignon compost of preferred a kind of high yield delicate flavour is made up of the component of following weight percents content:

Pleurotus eryngii waste material 30%, wood chip 49%, wheat bran 20%, terra alba 1%.

The champignon compost of another preferred high yield delicate flavour is made up of the component of following weight percents content:

Pleurotus eryngii waste material 20%, wood chip 59%, wheat bran 20%, terra alba 1%.

The champignon compost of another preferred high yield delicate flavour is made up of the component of following weight percents content:

Pleurotus eryngii waste material 10%, wood chip 69%, wheat bran 20%, terra alba 1%.

The champignon compost of a kind of high yield delicate flavour of the present invention, when preparing, mixing each component, adding water, stirring, making its water content be 55 ~ 65%, pack (generally every bag heavy 2kg), normal-pressure sterilization, inoculation, fruiting.

Pleurotus eryngii waste material is remaining culture material after Pleurotus eryngii is plucked, and its nutritive ingredient does not utilize completely and fractions is degraded, and is rich in the carbon nitrogen source that edible fungi growth needs; And its mushroom delicate flavour composition generate in synergism there are no report.Pleurotus eryngii successfully realizes factory culture, and waste mushroom recycling can be used widely, and source is convenient.The present invention is with Pleurotus eryngii waste material, wood chip, wheat bran, terra alba for culture medium raw material, and cost is low, source is wide; Applying this culture material, to produce mushroom Fruiting quality good, and delicate flavour material content is high, and single excellent output is high, and quality is good.

Embodiment

The present invention is further illustrated below in conjunction with specific embodiment.

Culture material raw material wood chip used, wheat bran and terra alba are common commercially available prod, and Pleurotus eryngii waste material from Biotechnology Co., Ltd. full of trees of Shanghai country, (plant Pleurotus eryngii for bottle and to gather the residue culture material after one batch of mushroom by lot number: 20130626).

Embodiment 1

A champignon compost for high yield delicate flavour, supplementary material used is (%) composition according to the following ratio: Pleurotus eryngii waste material 30%, wood chip 49%, wheat bran 20%, terra alba 1%.Supplementary material is mixed, adds water and stir, make its water content be 60%.

Embodiment 2

A champignon compost for high yield delicate flavour, supplementary material used is (%) composition according to the following ratio: Pleurotus eryngii waste material 20%, wood chip 59%, wheat bran 20%, terra alba 1%.Supplementary material is mixed, adds water and stir, make its water content be 55%.

Embodiment 3

A champignon compost for high yield delicate flavour, supplementary material used is (%) composition according to the following ratio: Pleurotus eryngii waste material 10%, wood chip 69%, wheat bran 20%, terra alba 1%.Supplementary material is mixed, adds water and stir, make its water content be 65%.

The cultivation of embodiment 4 mushroom

Pack: the polyethylene plastic bag culture material of embodiment 1-3 being respectively charged into 15cm*55cm*0.05cm, every bag of weight in wet base 2kg;

Disinfection inoculation: normal-pressure sterilization, temperature reaches 100 DEG C, maintain more than 20h, treat after sterilizing terminates that bacterium rod core temperature is cooled to less than 28 DEG C, inoculate rapidly, each bacterium bastinade four inoculation mouth, artificial inoculation (kind Shen perfume (or spice) 16, for edible mushrooms institute of Shanghai City academy of agricultural sciences), at cultivating bag overcoat one deck foil-type plastic bag after inoculation, with preventing pollution;

Bacterium rod is cultivated: put into by the bacterium bag to connect kind and send out a bacterium room and send out bacterium, arrange in groined type mode, every layer of row four bags, stacking at most 8 layers, to prevent from collapsing or burning bacterium.10 ~ 20 days after inoculation, first time acanthopore ventilation was carried out in mycelial growth to 8 ~ 10 centimetre, about inside each inoculation pore fungi wire ring limit, 4 holes are stung in the place of 2 centimetres, and hole depth 1 centimetre; The second time acanthopore time, mycelia circle was when inoculating the back side, hole and being connected again, and inside each inoculation pore fungi wire ring limit, 2 centimeters sting about 8, hole depth 1 centimetre; Third time acanthopore ventilation before de-bag 7 ~ 10 days, hole depth 2 centimetres, full pocket number 40 ~ 60.

De-bag annesl: bacterium bag was through the cultivation of about 60 days, and mycelial growth has been tending towards ripe, can take off a bag grand style.With knife, the cultivating bag outside bacterium rod is cut, de-bag.After de-bag, bacterium rod is arranged on cultivation layer frame and carries out bacterium rod annesl, keep mushroom canopy temperature 18 ~ 22 DEG C, relative air humidity 70% ~ 80%, impel bacterium rod annesl.

Fruiting:, de-bag and keep mushroom canopy temperature 15 ~ 20 DEG C to carry out fruiting after brown mycoderma is formed, general requirement day and night temperature is fruiting more than 10 DEG C, by regulating the plastic film covering of booth to form the temperature difference, 120 ~ 150 days ages of cultured mushroom.

Mensuration in fresh flavour substances in embodiment 5 mushroom

By carrying out forced air drying, abrasive dust respectively with three parts of mushroom fruiting bodies of embodiment 4 gained, sieve (80 order) laggard sector-style taste 5 '-Nucleotide and in the extraction of fresh total free aminoacids, detection, and calculate respectively its etc. fresh concentration value (EUC).Concrete grammar is as follows:

The extraction of a, mushroom flavor 5 '-Nucleotide detects

Get dry mushroom fruiting body powder 1g, add 25mL distilled water, boil 1min, be cooled in the centrifugal 15min of 12000rpm after room temperature, take out supernatant liquor, waste residue is brought up again once in the same way, merges supernatant liquor, is settled to 50mL.Get the supernatant liquor after constant volume is carried out local flavor 5 '-Nucleotide detection by high performance liquid chromatograph (HPLC, Waters 600), chromatographic condition is: chromatographic column: UltimateAQ-C18 post (250mm × 4.6mm, 5 μm), moving phase: KH ₂pO ₄damping fluid (pH is 4.68, and concentration is 10mmol/L), 259nm UV scanning detects, column temperature 30 DEG C, sample size 10 μ L.

Embodiment 1-3 culture material produces in mushroom and 2 kinds of flavor 5 '-Nucleotide all detected, i.e. 5'-GMP (5 '-GMP) and 5'-AMP (5 '-AMP), gained 5 '-GMP content is 0.98 ~ 2.59mg/g, and 5 '-AMP content is 0.88 ~ 1.54mg/g.

Extraction in fresh total free aminoacids in b, mushroom detects

Get dry mushroom fruiting body powder 500mg, add 30mL 0.1mol/L hydrochloric acid soln (the pure HCL of top grade), 40 DEG C of ultrasonic 30min, be cooled to after room temperature in the centrifugal 5min of 12000rpm.Get 1mL supernatant liquor to mix with isopyknic 5% sulphosalicylic acid, 4 DEG C of centrifugal 30min under 10000rpm rotating speed to be placed after 30min by mixed solution 4 DEG C.Get supernatant liquor and regulate the rear loading of about pH to 2.0 by 10mol/L sodium hydroxide, have L-8900 automatic analyzer for amino acids detector total free aminoacids.

Embodiment 1-3 culture material produce mushroom fruiting body and detect the amino acid that obtains and content is respectively aspartic acid (Asp) 0.18 ~ 0.33mg/g, L-glutamic acid (Glu) 1.80 ~ 4.14mg/g.

C, mushroom EUC value calculate

Be commonly used to etc. fresh concentration value (EUC) the delicate flavour degree characterizing food, specifically refer to: in the food of 100g dry weight, represent the total amount in fresh material with the amount of Sodium Glutamate.People 1971 Published in China Pharmacies such as calculation formula reference Yamaguchi, S. are in the article " Measurement of the relative taste intensity of some α-amino acids and5'-nucleotides " of Journal of FoodScience.

Its EUC value of embodiment 1-3 mushroom fruiting body that culture material produces is respectively 116.85,177.90,170.03g MSG/100g dry-matter.

Mushroom list rod output statistics in embodiment 6 embodiment 4.

	Single excellent fruiting amount (kg)
		Embodiment 1	0.70
Embodiment 2	0.65
		Embodiment 3	0.72

Can be illustrated by above data: the mushroom that culture material of the present invention cultivates, high yield delicate flavour and output is high, quality is good.

Claims (4)

1. a champignon compost for high yield delicate flavour, is characterized in that it is made up of the component of following weight percent content:

Pleurotus eryngii waste material 10-30%, wood chip 49-69%, wheat bran 20%, terra alba 1%.

2. champignon compost according to claim 1, it is made up of following weight percents content component:

Pleurotus eryngii waste material 30%, wood chip 49%, wheat bran 20%, terra alba 1%.

3. champignon compost according to claim 1, it is made up of following weight percents content component:

Pleurotus eryngii waste material 20%, wood chip 59%, wheat bran 20%, terra alba 1%.

4. champignon compost according to claim 1, it is made up of following weight percents content component:

Pleurotus eryngii waste material 10%, wood chip 69%, wheat bran 20%, terra alba 1%.