CN113396775A

CN113396775A - Method for cultivating oyster mushroom by utilizing Maotai-flavor vinasse and formula for cultivating vinasse oyster mushroom

Info

Publication number: CN113396775A
Application number: CN202110840635.2A
Authority: CN
Inventors: 郭继元; 王忠策; 魏欣然; 张锡梅
Original assignee: Moutai University
Current assignee: Moutai University
Priority date: 2021-07-23
Filing date: 2021-07-23
Publication date: 2021-09-17

Abstract

The invention discloses a method for cultivating oyster mushroom by utilizing Maotai-flavor vinasse and a formula for cultivating the vinasse oyster mushroom. The general production flow is as follows: selecting and processing cultivation raw materials, weighing the raw materials, stirring the raw materials, adjusting the pH value and the water content, bagging, tying, sterilizing, cooling, inoculating, culturing hyphae, managing fruiting, harvesting, managing moisture transfer and managing in later period.

Description

Method for cultivating oyster mushroom by utilizing Maotai-flavor vinasse and formula for cultivating vinasse oyster mushroom

Technical Field

The invention relates to the technical field of oyster mushroom planting, in particular to a method for cultivating oyster mushrooms by utilizing Maotai-flavor vinasse and a formula for cultivating the vinasse oyster mushrooms.

Background

Maotai-flavor liquor is an important post industry in Guizhou. According to statistics, nearly 1000 families of Maotai town and Chishui riverside Maotai-flavor liquor production enterprises produce 300 million tons of Maotai-flavor liquor vinasse annually. The resource utilization of Maotai-flavor distiller's grains can be realized through approaches of producing feed, processing agricultural organic fertilizer, cultivating edible fungi and the like, the contents of moisture, crude protein, crude starch, crude fat, crude fiber, ash and nitrogen-free extract in the Maotai-flavor distiller's grains are respectively 58.46%, 13.28%, 6.77%, 2.51%, 7.12%, 3.24% and 15.38%, wherein the contents of protein, crude fiber and starch are high, and the nutrient requirements of edible fungi growth are met, so the Maotai-flavor distiller's grains are used as main raw materials for cultivating oyster mushrooms for experimental exploration.

Disclosure of Invention

The invention aims to provide a method for cultivating oyster mushroom by utilizing Maotai-flavor vinasse and a formula for cultivating the vinasse oyster mushroom.

In order to achieve the purpose, the invention provides the following technical scheme:

a method for culturing oyster mushroom by using Maotai-flavor vinasse comprises the following steps:

step one, raw material selection and pretreatment; drying the fresh vinasse raw material at high temperature, and directly purchasing other raw materials;

weighing the raw materials according to the formula ratio;

step three, stirring materials, adjusting PH and water content; putting the weighed raw materials into a bucket, uniformly mixing, gradually and slowly adding water, then stirring the materials, and after the water of the raw materials is completely infiltrated; measuring the pH value of the raw material;

step four, bagging and tying; mixing the materials and adjusting the pH value and the water content of the compost, then filling the compost into a polyethylene fungus bag with a standard size, tying the compost in time by using a lantern ring after filling the compost, sleeving the lantern ring, and punching the middle of the material belt; the sealing paper and the lantern ring cover are combined for sealing, and the label is well pasted and placed while waiting for sterilization;

step five, sterilizing; putting the bagged culture materials into a high-temperature high-pressure sterilization pot;

step six, cooling and inoculating; after the sterilization is finished, taking out the compost for natural wind cooling, and inoculating after the compost is cooled to normal temperature; clamping the mycelium block by using tweezers, opening the lantern ring cover, putting the mycelium block into a punching position in the bag, and quickly covering the lantern ring cover after inoculation;

step seven, hypha culture; after inoculation, placing the fungus bags in a sealed lightless place for culture until hyphae grow to full of the material surface;

step eight, fruiting management; after the hyphae grow over the material surface, the bud can be promoted after the hyphae appear yellow water;

step nine, harvesting; harvesting after turning the mushroom cap edge of the oyster mushroom fruiting body from the inner roll to the flat state;

step ten, managing the tide transition period; the tide transition period refers to the time from the harvest of the first tide of mushroom to the appearance of the primordium of the fruiting body of the next tide of mushroom; and (3) stopping water for 3-7 days after the first tide of mushrooms are harvested, supplementing water lost by the first tide of mushrooms by using a water spray mushroom bag, and then performing bud forcing, wherein the management mode after bud forming is the same as that of the first tide of mushrooms.

As a further scheme of the invention: the high temperature in the step one means that electric heating air blowing at the temperature of 95-105 ℃ is adopted to dry the vinasse, so that the vinasse can be dried, and the vinasse containing alcohols, aldehydes and organic acids which are unfavorable for growth of the edible fungus hypha can be cleaned.

As a further scheme of the invention: the water content in the third step is that after the raw materials are completely infiltrated, the water content is adjusted to 60-70%, and the water content of the culture material is too low, so that the water needed by hyphae is insufficient, the growth vigor is not good, the water content is too high, and the growth of the hyphae is hindered.

As a further scheme of the invention: the adjustment of the PH in the third step is that when the PH value of the uniformly mixed raw materials is smaller, a proper amount of quicklime is added for adjustment; the calcium lime can improve the acidity and alkalinity of the compost, inhibit the growth of or kill other bacteria, prevent the pollution of the other bacteria and increase the calcium content in the compost.

As a further scheme of the invention: the step four is that the bagging process comprises the following steps: in the bagging process, the materials are packed while being pressed, so that the culture materials are uniform and have no gaps, the material bags are required to be tight at two ends and loose in the middle, the inner walls are tight along the walls of the bags and loose and cannot be pressed too tightly, the gap degree of the pressed materials is too small to facilitate the extension of hyphae, and the materials are too loose and are easy to grow mixed fungi; the culture medium is filled into two thirds of the bag mouth.

As a further scheme of the invention: and in the fifth step, the sterilization temperature is 119-121 ℃, the sterilization is carried out for 2 hours under the pressure of 1.5k parts of f/cm2, and the raw materials are changed into clinker during the sterilization.

As a further scheme of the invention: in the seventh step, the temperature of room temperature is kept at 18-25 ℃ in the spawn running period, the humidity is controlled at 60-65%, and the air humidity is kept at 70-75% in the fruiting period until hypha grows over the material level.

As a further scheme of the invention: the bud forcing method is to force buds by using temperature difference; the temperature difference is 5-10 ℃ cold and humid air is adopted to attack the fungus bags, meanwhile, the diffusion light is controlled to irradiate the hyphae, direct light cannot be used, if no light is irradiated, the hyphae still stays in the growth stage, buds cannot appear, thick fungus skin can grow, if the light is too strong, the hyphae can be adversely affected, and bud forcing in the later period is adverse.

As a further scheme of the invention: when bud forcing treatment is carried out on the material surface and mushroom buds appear, a mushroom bud period is formed, the air humidity of the culture environment is kept within the range of 60% -80% during the mushroom bud period, ventilation is not needed, and the increase of the primordium number can be promoted by keeping the carbon dioxide concentration within the range of 420-450ppm in the environment.

As a further scheme of the invention: opening the lantern ring cover after the mushroom buds grow up and culturing in a coral stage; after the coral stage culture is finished, the young mushrooms begin to differentiate into pileus, the pileus is cultured in a forming stage, the air humidity is kept in the range of 85-95% in the forming stage, if the environmental humidity is less than 70%, the surface of the pileus is rough and cracks are generated, and if the humidity is more than 95%, fruiting bodies are easy to attack or rot.

As a further scheme of the invention: the ventilation is kept in the forming period, the carbon dioxide concentration in the environment is reduced to the range of 390-420ppm carbon dioxide concentration, if the carbon dioxide concentration is too high, the stipe can grow fast, the pileus can grow too slow, and deformed mushrooms with thick stipes and small pileus can grow, so the fruiting quality is influenced.

The formula for cultivating the Maotai-flavor vinasse oyster mushrooms comprises the following raw materials, by weight, 100-400 parts of Maotai-flavor vinasse and 40-150 parts of any one of cottonseed hulls, bran or corn flour; 10-300 parts of any one of sawdust or cottonseed hulls, 2-6 parts of calcium superphosphate, 0.5-7 parts of quick lime and the balance of water, wherein the raw materials are mixed, the water content is kept to 60-70%, and the pH value is 6-8.

As a further scheme of the invention: it is preferable that

The soy sauce flavor type distiller's grains are 150 parts by weight, cottonseed hulls are 75 parts by weight, sawdust is 15 parts by weight, calcium superphosphate is 3 parts by weight, calcium lime is 3.4 parts by weight, and the pH value is as follows: 6.5 to 7.0;

the soy sauce flavor type distiller's grains are 180 parts by weight, cottonseed hulls are 120 parts by weight, sawdust is 30 parts by weight, calcium superphosphate is 4 parts by weight, quick lime is 4 parts by weight, and the pH value is as follows: 7.0 to 7.5;

the soy sauce flavor type distiller's grains are 120 parts by weight, cottonseed hulls are 125 parts by weight, sawdust is 40 parts by weight, calcium superphosphate is 3.3 parts by weight, quicklime is 8.0 parts by weight, and the pH value is as follows: 6.5 to 7.0;

the soy sauce flavor type distiller's grains are 216 parts by weight, the cottonseed hulls are 225 parts by weight, the sawdust is 72 parts by weight, the calcium superphosphate is 2.5 parts by weight, the quicklime is 5 parts by weight, and the pH value is as follows: 6.5 to 7.0;

the raw materials comprise, by weight, 180 parts of cottonseed hulls, 360 parts of sawdust, 54 parts of bran, 4 parts of calcium superphosphate and 1 part of quicklime, and the pH value is as follows: 7.0 to 7.5;

the soy sauce flavor type grain stillage is 300 parts by weight, the wood chips are 240 parts by weight, the corn flour is 60 parts by weight, the calcium superphosphate is 5 parts by weight, the quicklime is 2 parts by weight, and the pH value is as follows: 7.0 to 7.5;

the soy sauce flavor type distiller's grains comprise, by weight, 200 parts of soy sauce flavor type distiller's grains, 250 parts of cottonseed hulls, 50 parts of corncobs, 5 parts of calcium superphosphate and 6.4 parts of quick lime, wherein the pH value is as follows: 6.5 to 7.0;

210 parts of Maotai-flavor vinasse, 266 parts of sawdust, 84 parts of corncobs, 5.2 parts of calcium superphosphate and 3.0 parts of quick lime, wherein the raw materials are calculated according to parts by weight, and the pH value is as follows: 6.5 to 7.0.

Compared with the prior art, the invention has the beneficial effects that: the method creatively adopts special production coordination and process, can realize resource utilization of the sauce-flavor distiller's grains in large batch, and the product prepared by the scheme has good quality, high survival rate and large output value per unit area.

In the following, technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The technical scheme of the invention is as follows: the clinker bag type cultivation method is adopted in the embodiment, and has the advantages of high yield, easiness in management, easiness in pest control, small amount of used bacteria during inoculation, and large investment and high cost due to the fact that a working place and inoculation sterilization equipment are needed. The general production flow is as follows: selecting and processing cultivation raw materials, weighing the raw materials, stirring the raw materials, adjusting the pH value and the water content, bagging, tying, sterilizing, cooling, inoculating, culturing hyphae, managing fruiting, harvesting, managing moisture transfer and managing in later period.

(1) The raw material selection and the pre-treatment of the vinasse contain alcohols, aldehydes and organic acids which are unfavorable for the growth of the edible fungus hypha, and the vinasse needs to be treated before use. The vinasse used in the experiment is derived from Maotai-flavor vinasse, and fresh vinasse cannot be dried in time, so that the vinasse is dried by using an electrothermal blowing drying oven with the temperature of 105 ℃ (the minimum temperature can not be lower than 95 ℃) according to the humidity of the vinasse. The raw materials such as cottonseed hulls, sawdust, corn flour, corncobs and bran are purchased on the internet, and the purchased raw materials can be directly used without being processed.

(2) The raw materials are weighed accurately according to the formula proportion.

(3) Mixing materials, adjusting pH and water content, placing the weighed raw materials into a bucket, mixing uniformly, gradually and slowly adding tap water, mixing the materials by hands, adjusting the water content to 60-70% after the raw materials are completely infiltrated, wherein the water content of the culture material is too low, so that the water required by hyphae is insufficient, the growth vigor is poor, the water content is too high, the hyphae growth is blocked, and the adjustment of the water content is indispensable. The raw materials are grabbed by hands and slightly and slowly extruded, and the moisture of the culture material is proper when the moisture just seeps out from the finger space. After the water content is adjusted, a pH meter is inserted into the raw materials, whether the pH value of the raw materials is proper or not is measured, if the pH value is smaller, a proper amount of quicklime is added for adjustment, in addition, the quicklime can be added, so that the pH value of the culture material can be improved, the growth of mixed bacteria can be inhibited or the mixed bacteria can be killed, the pollution of the mixed bacteria can be prevented, and the calcium in the culture material can be increased.

(4) Bagging, tying, mixing materials and adjusting the pH value and the water content of the compost, then filling the compost into a 12 x 24 x 0.005cm polyethylene fungus bag, in the bagging process, loading and pressing the compost, so that the compost is uniform and has no gap, the material bag requires two ends to be tight and the middle to be loose, the inner wall to be tight and the inner wall to be loose along the bag wall cannot be pressed, too tight pressing is obtained, the gap degree of the pressed material is too small, hyphae cannot extend easily, and too loose is easy to grow mixed fungi, so the attention is paid to pressing; the compost can be filled into two thirds of the bag mouth, and the filling is too full to facilitate the tying; after the compost is filled, tying the opening in time by using a lantern ring, and punching the middle of the material belt by using a glass rod after the lantern ring is sleeved; and the newspaper and the lantern ring cover are used for combined sealing, and the label is pasted, placed and waited for sterilization.

(5) Sterilizing, namely putting the bagged culture materials into a high-temperature high-pressure sterilization pot, adjusting the sterilization temperature to 119-121 ℃, and sterilizing for 2 hours under the pressure of 1.5kgf/cm2, wherein the raw materials are changed into clinker during sterilization.

(6) After cooling and inoculation sterilization are finished, taking out the compost, putting the compost into a clean and sterilized clean workbench for natural air cooling, and inoculating after the compost is cooled to normal temperature; and (4) clamping hypha blocks with luxuriant hypha growth on the cultivated species by using tweezers, opening the lantern ring cover, putting the lantern ring cover in a perforated position in the bag, and quickly covering the lantern ring cover after inoculation.

(7) After hypha culture and inoculation, placing the fungus bags in a sealed dark place for culture, keeping the room temperature at 18-25 ℃ in the whole fungus growing period, controlling the humidity at 60-65%, utilizing a sprinkler to spray water frequently to keep the air humidity at 70-75% in the fruiting period, monitoring the humidity condition of the room temperature through a hygrothermograph, and waiting for hypha to grow to full of the material surface.

(8) The method comprises the steps of utilizing temperature difference to promote bud growth, enabling cold and humid air to attack a fungus bag, enabling buds to grow within the temperature difference range of 5-10 ℃, controlling a small amount of diffused light to irradiate the hyphae, not using direct light, enabling the hyphae to remain in a growth stage if light irradiation is not performed, not only preventing buds from growing, but also growing thick fungus skin, having adverse effect on the hyphae if the light is too strong, and being adverse to bud promotion in the later period.

After a large amount of pimple-shaped mushroom buds appear on the material surface through bud forcing treatment, the air humidity in the space is controlled at the moment, the air humidity of the culture environment is kept within the range of 60-80%, ventilation is not needed, and the increase of the primordium number can be promoted by keeping the concentration of 420-450ppm carbon dioxide in the environment; opening the cover of the lantern ring after the mushroom buds grow up, removing the newspaper, and culturing in the coral stage; when the young mushrooms continuously extend and begin to differentiate pileus, the cultivation in a forming period is carried out, the air humidity is kept in the range of 85-95% in the period, if the environmental humidity is less than 70%, the surface of the pileus is rough and cracks are generated, and if the humidity is more than 95%, fruiting bodies are easy to attack or rot; in addition, attention must be paid to ventilation, the carbon dioxide concentration in the environment is reduced to the carbon dioxide concentration in the atmosphere (the atmospheric carbon dioxide concentration disclosed in the local area is 390-.

(9) After the cap edge of the oyster mushroom fruiting body is turned to be flat from the inner roll, the fruiting body grows to the maximum and can be harvested, the fungus bag is held by one hand, the fungus handle is held by the other hand and is twisted out, and the residual mushroom root and the dead root are cleaned after harvesting.

(10) The management of the tide change period refers to the time from the harvest of the first tide of mushrooms to the appearance of the primordium of the fruiting body of the next tide of mushrooms. And after the first tide of mushrooms are harvested, stopping water for about 5 days, supplementing water lost by the first tide of mushrooms by using a water spray mushroom bag, and stimulating and inducing buds by using temperature difference, wherein the management mode after buds appear is the same as that of the first tide of mushrooms.

Formula for cultivating oyster mushrooms

And (3) inoculating and cultivating each culture material formula in batches by combining the experimental formula and the experimental method, and accurately weighing the raw materials according to the following formula data, bagging and inoculating.

(1) The formula A is as follows: 150g of Maotai-flavor vinasse, 75g of cottonseed hulls, 15g of sawdust, 3g of calcium superphosphate and 3.4g of quicklime, wherein the pH value is as follows: 6.5 to 7.0;

(2) and the formula B is as follows: 180g of soy sauce flavor type vinasse, 120g of cottonseed hulls, 30g of sawdust, 4g of calcium superphosphate and 4g of quick lime, wherein the pH value is as follows: 7.0 to 7.5;

(3) and a formula C: 120g of Maotai-flavor vinasse, 125g of cottonseed hulls, 40g of sawdust, 3.3g of calcium superphosphate, 8.0g of quicklime, pH: 6.5 to 7.0;

(4) and (3) formula D: 216g of Maotai-flavor vinasse, 225g of cottonseed hulls, 72g of sawdust, 2.5g of calcium superphosphate and 5g of quicklime, wherein the pH value is as follows: 6.5 to 7.0;

(5) and a formula E: 180g of cottonseed hulls, 360g of sawdust, 54g of bran, 4g of calcium superphosphate and 1g of quicklime, wherein the pH value is as follows: 7.0 to 7.5;

(6) and (3) formula F: 300g of Maotai-flavor vinasse, 240g of sawdust, 60g of corn flour, 5g of calcium superphosphate and 2g of quicklime, wherein the pH value is as follows: 7.0 to 7.5;

(7) and a formula G: 200g of Maotai-flavor vinasse, 250g of cottonseed hulls, 50g of corncobs, 5g of calcium superphosphate and 6.4g of quicklime, wherein the pH value is as follows: 6.5 to 7.0;

(8) and a formula H: 210g of Maotai-flavor vinasse, 266g of sawdust, 84g of corncob, 5.2g of calcium superphosphate, 3.0g of quicklime, pH: 6.5 to 7.0.

The eight formulations were used for inoculation cultivation of oyster mushrooms in batches, for a total of five inoculation batches over a period of three months, and the experimental data are now recorded as follows (see table 1):

although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. A method for culturing oyster mushroom by utilizing Maotai-flavor vinasse is characterized by comprising the following steps:

weighing the raw materials according to the formula ratio;

2. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 1, wherein the method comprises the following steps: the high temperature in the step one means that the vinasse is dried by adopting electrothermal blowing at the temperature of 95-105 ℃, so that the vinasse can be dried, and the vinasse containing alcohols, aldehydes and organic acids which are unfavorable for growth of the edible fungus hypha can be cleaned.

The water content in the third step is that after the raw materials are completely infiltrated, the water content is adjusted to 60% -70%, the water content of the culture material is too low, so that the water needed by hyphae is insufficient, the growth vigor is not good, the water content is too high, and the growth of the hyphae is hindered.

3. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 1, wherein the method comprises the following steps: the adjustment of the PH in the third step is that when the PH value of the uniformly mixed raw materials is smaller, a proper amount of quicklime is added for adjustment; the calcium lime can improve the acidity and alkalinity of the compost, inhibit the growth of or kill other bacteria, prevent the pollution of the other bacteria and increase the calcium content in the compost.

4. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 1, wherein the method comprises the following steps: in the fifth step, the sterilization temperature is 119-121 ℃, the sterilization is carried out for 2 hours under the pressure of 1.5k parts of f/cm2, and the raw materials are changed into clinker during the sterilization.

5. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 1, wherein the method comprises the following steps: in the seventh step, the temperature of room temperature is kept between 18 and 25 ℃ in the spawn running period, the humidity is controlled between 60 and 65 percent, and the air humidity is kept between 70 and 75 percent in the fruiting period until hypha grows over the material level.

6. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 1, wherein the method comprises the following steps: the bud forcing method is to force buds by using temperature difference; the temperature difference is 5-10 ℃ cold and humid air is adopted to attack the fungus bags, meanwhile, the diffusion light is controlled to irradiate the hyphae, direct light cannot be used, if no light is irradiated, the hyphae still stays in the growth stage, buds cannot appear, thick fungus skin can grow, if the light is too strong, the hyphae can be adversely affected, and bud forcing in the later period is adverse.

7. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 6, wherein the method comprises the following steps: when bud forcing treatment is carried out on the material surface and bud appears, a bud period is formed, the air humidity of the culture environment is kept within the range of 60% -80% during the bud period, ventilation is not needed, and the increase of the number of primordia can be promoted by keeping the carbon dioxide concentration within the range of 420-450ppm in the environment.

8. The method for cultivating oyster mushroom using Maotai-flavor distiller's grains according to claim 7, wherein the method comprises the following steps: opening the lantern ring cover after the mushroom buds grow up and culturing in a coral stage; after the coral stage culture is finished, the young mushrooms begin to differentiate into pileus, the pileus is cultured in a forming stage, the air humidity is kept in the range of 85-95% in the forming stage, if the environmental humidity is less than 70%, the surface of the pileus is rough and cracks are generated, and if the humidity is more than 95%, fruiting bodies are easy to attack or rot;

the ventilation is kept in the forming period, the carbon dioxide concentration in the environment is reduced to the range of 390-420ppm carbon dioxide concentration, if the carbon dioxide concentration is too high, the stipe can grow fast, the pileus can grow too slow, and deformed mushrooms with thick stipes and small pileus can grow, so the fruiting quality is influenced.

9. The formula for cultivating the sauce flavor type vinasse oyster mushrooms is characterized by comprising the following components in parts by weight: the soy sauce flavor type distiller's grains are 100-400 parts by weight of raw materials, and any one of cottonseed hulls, bran or corn flour is 40-150 parts by weight of raw materials; 10-300 parts of any one of sawdust or cottonseed hulls, 2-6 parts of calcium superphosphate, 0.5-7 parts of quick lime and the balance of water, wherein the raw materials are mixed, the water content is kept to 60% -70%, and the pH value is 6-8.

10. The formulation for cultivating Maotai-flavor P.vinasse as claimed in claim 9, wherein: it is preferable that