CN113973649A - Preparation method of velvet antler mushroom culture medium containing enzymatic bagasse - Google Patents
Preparation method of velvet antler mushroom culture medium containing enzymatic bagasse Download PDFInfo
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Abstract
The invention relates to the technical field of culture medium preparation, in particular to a preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse. The culture medium is prepared from the following raw materials: 2-5 parts of poplar wood chips, 1-3 parts of enzymatic bagasse, 2-4 parts of corncobs, 3-5 parts of wheat bran, 1-3 parts of cottonseed hulls and 1-3 parts of corn flour. According to the invention, bagasse is exposed to the sun, so that moisture can be effectively removed, the surface of sugarcane fibers can be modified by ultraviolet rays in sunlight, the subsequent biological enzymatic process is faster, more monosaccharide is decomposed in the culture medium and supplied to the velvet antler mushroom, the growth speed and the biological conversion rate of the velvet antler mushroom are improved, more mycoprotein can be synthesized, the flavor substance of the velvet antler mushroom is formed, and the nutritive value and the flavor of the velvet antler mushroom are improved.
Description
Technical Field
The invention relates to the technical field of culture medium preparation, in particular to a preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse.
Background
The velvet antler mushroom is one of natural edible mushrooms, has excellent delicious taste and is named coral fungus, and the sporophyte of the edible mushroom is stood in the velvet antler mushroom, is branched upwards and has clumpy branches, and the velvet antler mushroom is fresh and tender in meat quality and rich in nutrition. The velvet antler mushroom not only can enjoy delicious taste, but also can moisten health, protect human bodies, strengthen physique and prevent various diseases. The pilose antler mushroom contains several natural anticancer components, and can prevent canceration of body's cells, and its nutrient elements, such as phosphorus and selenium, can inhibit the transformation of carcinogen in body after being digested and absorbed by body. The velvet antler mushroom is not only one of edible vegetables but also an extremely important raw material in medicine research in the market, so that the demand is huge and the velvet antler mushroom is favored by consumers. How to meet the market demand of high-quality planted velvet antler mushrooms becomes a problem which is urgently needed to be solved at present, but in actual cultivation, the shapes of mushrooms cultured by a velvet antler mushroom culture medium are poor, the bioavailability is low, and the nutrition quality cannot reach the market expectation.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse, so as to improve the nutritional value of velvet antler mushroom, promote the yield increase of velvet antler mushroom and facilitate the large-scale production of velvet antler mushroom. The specific technical scheme is as follows:
a preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse comprises the following steps:
(1) bagasse treatment
Placing bagasse on a cement ground, spreading to a thickness of 3-4cm, covering a layer of gauze on the surface of the bagasse, insolating for 3-5 days, collecting the bagasse, pouring the bagasse into a fermentation tank according to a stacking mode of a layer of bagasse and a layer of enzymic substance, compacting with feet, covering a plastic film, fermenting for 30-35 hours, injecting lactobacillus diluent accounting for 3-5% of the mass of the bagasse at a position 5cm below the top surface of a bagasse fermentation pile, performing film covering fermentation for 3-5 days, removing the film, fermenting for 1-2 days, adding yeast diluent into the bagasse, removing the film, fermenting for 5-8 hours, spreading and drying the bagasse in the air;
the preparation method of the enzymatic compound comprises the following steps: mixing 10-30 parts of cassava starch, 5-8 parts of bone meal, 40-60 parts of apple pomace and 13-19 parts of bean dregs in parts by mass, adjusting the water content to 78-89%, inoculating 1-2 parts of aspergillus oryzae, uniformly mixing, fermenting at 27-30 ℃ for 3-5 days, and diluting the obtained fermentation product by 30-50 times;
(2) raw material preparation
Taking 2-5 parts of poplar wood chips, 1-3 parts of enzymatic bagasse, 2-4 parts of corncobs, 3-5 parts of wheat bran, 1-3 parts of cottonseed hulls and 1-3 parts of corn flour by mass for later use;
(3) raw material activation
Mixing poplar wood chips, enzymatic bagasse and corn flour uniformly, adding water to adjust the water content to be 45-55%, adding soluble protein, stirring in a stirrer for 30-50min, and standing at 30-33 ℃ for 30-40min to obtain an activated raw material; the preparation method of the soluble protein comprises the following steps: mixing and grinding 1-3 parts by mass of soybean, 6-10 parts by mass of mung bean, 1-3 parts by mass of almond and 10-12 parts by mass of spirulina into 400-mesh powder with the fineness of 300 meshes, mixing the powder with an extraction solvent which is 20-25 times of the mass of the powder, stirring for 3-5 hours, centrifuging to obtain a supernatant, adding 0.3-0.5mol/L of dilute hydrochloric acid into the supernatant to adjust the pH to 4-4.3, standing for 30-50min, centrifuging to obtain a precipitate;
(4) media formation
Adding corncob, wheat bran and cottonseed hull into the activated raw materials, adjusting the water content to 63-68% and the pH to 8.0-8.6, uniformly stirring, bagging by using an automatic bagging machine, wherein the dimension specification of a fungus package is 11-12cm in diameter, 16-19cm in height and 1.4-1.5kg in weight, carrying out high-pressure sterilization in a high-pressure sterilization cabinet after bagging, carrying out high-pressure sterilization for 3-5h, cooling to below 20-25 ℃ for inoculation work, inoculating liquid strains, inoculating 25-30ml of strains, transferring into a culture room for culture, wherein the culture cycle temperature is 23-25 ℃, the culture period is 75 days, and opening the bag for fruiting after the culture is mature.
Further, in the step (1), the grain size of the bagasse is 3-7 mm; .
Further, in the step (1), the dosage of the enzymatic compound is 13-17% of the mass of the bagasse.
Further, in the step (1), the preparation method of the lactic acid bacteria diluent comprises the following steps: mixing lactobacillus powder with clear water, and standing at 28-30 deg.C for 30-40 min.
Further, in the step (1), the preparation method of the yeast diluent comprises the following steps: mixing and heating 1-2 parts of egg powder, 3-5 parts of corn starch and 180 parts of 150-plus-180 parts of clear water to 50-55 ℃ by mass, preserving the heat for 30-35min, reducing the temperature to room temperature, adding beer yeast and uniformly mixing.
Further, in the step (1), the using amount of the yeast diluent is 1-2% of the mass of the bagasse.
Further, in the step (3), the dosage of the soluble protein is 1-3% of the mass of the activated raw material.
Further, in the step (3), the extraction solvent is prepared by mixing sodium hydroxide, sodium dodecyl sulfate and water according to a mass ratio of 1:0.1: 200-.
The invention has the beneficial effects that:
according to the invention, the bagasse is exposed to the sun, so that moisture can be effectively removed, and the ultraviolet rays in the sunlight can be used for modifying the surface of the sugarcane fiber, so that the subsequent biological enzymatic process is faster; the method comprises the steps of mixing cassava starch, bone meal, apple pomace and bean dregs, decomposing the mixture by using aspergillus oryzae to form a mixture containing multiple enzymes, stacking the mixture and bagasse in a layered mode, enabling thalli to gradually spread into the bagasse by using the reproduction effect of microorganisms, enabling the enzymes to be in full contact with the bagasse for decomposition, reducing the molecular weight of cellulose in the bagasse, and then inoculating lactic acid bacteria to acidify local parts, so that the microorganisms are easier to reproduce; after the yeast is inoculated, the yeast can decompose more monosaccharides for supplying to subsequently inoculated pilose antler mushroom on the basis of acid production by lactic acid bacteria, and the growth speed and the biological conversion rate of the pilose antler mushroom are improved.
According to the invention, protein components in soybean, mung bean, almond and spirulina are extracted, so that more precursor substances for synthesizing protein exist in the culture medium, and after the velvet antler mushroom is inoculated, the velvet antler mushroom can synthesize more mycoprotein by using the precursor substances, so that a flavor substance is formed, and the nutritive value and the flavor of the velvet antler mushroom are improved.
Detailed Description
Example 1
A preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse comprises the following steps:
(1) bagasse treatment
Placing bagasse on a cement ground, spreading to a thickness of 3cm, covering a layer of gauze on the surface of the bagasse, insolating for 3 days, collecting the bagasse, pouring the bagasse into a fermentation tank according to a stacking mode of a layer of bagasse and a layer of enzymatic compound, compacting the bagasse by feet, covering a plastic film, fermenting for 30 hours, injecting lactobacillus diluent accounting for 3% of the mass of the bagasse at a position 5cm below the top surface of a bagasse fermentation pile, covering a film, fermenting for 3 days, uncovering the film, fermenting for 1 day, adding yeast diluent into the bagasse, uncovering the film, fermenting for 5 hours, spreading and drying the bagasse;
the granularity of the bagasse is 3 mm; the preparation method of the enzymatic compound comprises the following steps: mixing 10 parts of cassava starch, 5 parts of bone meal, 40 parts of apple pomace and 13 parts of bean pomace in parts by mass, adjusting the water content to 78%, inoculating 1 part of aspergillus oryzae, uniformly mixing, fermenting at 27 ℃ for 3 days, and diluting the obtained fermentation product by 30 times; the dosage of the enzymic compound is 13 percent of the mass of the bagasse; the preparation method of the lactic acid bacteria diluent comprises the following steps: mixing lactobacillus powder with clear water, and standing at 28 deg.C for 30 min; the preparation method of the yeast diluent comprises the following steps: mixing and heating 1 part of egg powder, 3 parts of corn starch and 150 parts of clear water to 50 ℃, preserving heat for 30min, reducing the temperature to room temperature, adding beer yeast, and uniformly mixing, wherein the using amount of the yeast diluent is 1% of the mass of bagasse;
(2) raw material preparation
Taking 2 parts of poplar wood chips, 1 part of enzymatic bagasse, 2 parts of corncobs, 3 parts of wheat bran, 1 part of cottonseed hulls and 1 part of corn flour by mass for later use;
(3) raw material activation
Uniformly mixing poplar wood chips, enzymatic bagasse and corn flour, adding water to adjust the water content to 45%, adding soluble protein, stirring in a stirrer for 30min, and standing at 30 ℃ for 30min to obtain an activated raw material; the preparation method of the soluble protein comprises the following steps: mixing and grinding 1 part of soybean, 6 parts of mung bean, 1 part of almond and 10 parts of spirulina into powder with the fineness of 300 meshes, mixing the powder with an extraction solvent with the mass of 20 times of the powder, stirring for 3 hours, centrifuging to obtain supernatant, adding 0.3mol/L diluted hydrochloric acid into the supernatant to adjust the pH to 4, standing for 30 minutes, centrifuging to obtain precipitate; the using amount of the soluble protein is 1 percent of the mass of the activation raw material; the extraction solvent is prepared by mixing sodium hydroxide, sodium dodecyl sulfate and water according to the mass ratio of 1:0.1: 200;
(4) media formation
Adding corncob, wheat bran and cottonseed hull into the activated raw materials, adjusting the water content to 63 percent and the pH value to 8.0, uniformly stirring, bagging by using an automatic bagging machine, wherein the dimension specification of a fungus bag is 11cm in diameter, 16cm in height and 1.4kg in weight, carrying out autoclaving cabinet sterilization after bagging, carrying out autoclaving for 3h, cooling to below 20 ℃ for inoculation work, inoculating liquid strains, inoculating 25ml, transferring into a culture room for culture, wherein the culture cycle temperature is 23 ℃, the culture time is 75 days, and opening the bag for fruiting after the culture is mature.
Example 2
A preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse comprises the following steps:
(1) bagasse treatment
Placing bagasse on a cement ground, spreading to a thickness of 4cm, covering a layer of gauze on the surface of the bagasse, insolating for 5 days, collecting the bagasse, pouring the bagasse into a fermentation tank according to a stacking mode of a layer of bagasse and a layer of enzymatic compound, compacting the bagasse by feet, covering a plastic film, fermenting for 35 hours, injecting lactobacillus diluent accounting for 5% of the mass of the bagasse at a position 5cm below the top surface of a bagasse fermentation pile, covering a film, fermenting for 5 days, uncovering the film, fermenting for 2 days, adding yeast diluent into the bagasse, uncovering the film, fermenting for 8 hours, spreading and drying the bagasse;
the granularity of the bagasse is 7 mm; the preparation method of the enzymatic compound comprises the following steps: mixing 30 parts of cassava starch, 8 parts of bone meal, 60 parts of apple pomace and 19 parts of bean pomace in parts by mass, adjusting the water content to 89%, inoculating 2 parts of aspergillus oryzae, uniformly mixing, fermenting at 30 ℃ for 5 days, and diluting the obtained fermentation product by 50 times; the dosage of the enzymic compound is 17 percent of the mass of the bagasse; the preparation method of the lactic acid bacteria diluent comprises the following steps: mixing lactobacillus powder with clear water, and standing at 30 deg.C for 40 min; the preparation method of the yeast diluent comprises the following steps: mixing and heating 2 parts of egg powder, 5 parts of corn starch and 180 parts of clear water to 55 ℃, preserving heat for 35min, reducing the temperature to room temperature, adding beer yeast, and uniformly mixing, wherein the using amount of the yeast diluent is 2% of the mass of bagasse;
(2) raw material preparation
Taking 5 parts of poplar wood chips, 3 parts of enzymatic bagasse, 4 parts of corncobs, 5 parts of wheat bran, 3 parts of cottonseed hulls and 3 parts of corn flour for later use;
(3) raw material activation
Uniformly mixing poplar wood chips, enzymatic bagasse and corn flour, adding water to adjust the water content to 55%, adding soluble protein, stirring in a stirrer for 50min, and standing at 33 ℃ for 40min to obtain an activated raw material; the preparation method of the soluble protein comprises the following steps: mixing and grinding 3 parts of soybean, 10 parts of mung bean, 3 parts of almond and 12 parts of spirulina into powder with the fineness of 400 meshes, mixing the powder with an extraction solvent with the mass of 25 times of the powder, stirring for 5 hours, centrifuging to obtain supernatant, adding 0.5mol/L diluted hydrochloric acid into the supernatant to adjust the pH to 4.3, standing for 50min, centrifuging to obtain precipitate; the using amount of the soluble protein is 3% of the mass of the activation raw material; the extraction solvent is prepared by mixing sodium hydroxide, sodium dodecyl sulfate and water according to the mass ratio of 1:0.1: 300;
(4) media formation
Adding corncob, wheat bran and cottonseed hull into the activated raw materials, adjusting water content to 68 percent and pH to 8.6, uniformly stirring, bagging by using an automatic bagging machine, wherein the dimension specification of a fungus bag is 12cm in diameter, 19cm in height and 1.5kg in weight, sterilizing the bag in a high-pressure sterilization cabinet after bagging is finished, sterilizing the bag for 5 hours in a high pressure manner, cooling the bag to a temperature below 25 ℃ for inoculation work, inoculating liquid strains, inoculating 30ml of the strains, transferring the strains into a culture room for culture, culturing at the temperature of 25 ℃ for 75 days, and opening the bag to produce mushrooms after the culture is mature.
Example 3
A preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse comprises the following steps:
(1) bagasse treatment
Placing bagasse on a cement ground, spreading to a thickness of 3.4cm, covering a layer of gauze on the surface of the bagasse, insolating for 4 days, collecting the bagasse, pouring the bagasse into a fermentation tank according to a stacking mode of a layer of bagasse and a layer of enzymatic product, compacting with feet, covering a plastic film, fermenting for 34 hours, injecting lactobacillus diluent accounting for 3.5% of the mass of the bagasse at a position 5cm below the top surface of a bagasse fermentation pile, covering a film, fermenting for 4 days, uncovering the film, fermenting for 2 days, adding yeast diluent into the bagasse, uncovering the film, fermenting for 5 hours, spreading and drying the bagasse;
the granularity of the bagasse is 7 mm; the preparation method of the enzymatic compound comprises the following steps: mixing 30 parts of cassava starch, 5 parts of bone meal, 40 parts of apple pomace and 19 parts of bean pomace in parts by mass, adjusting the water content to 89%, inoculating 2 parts of aspergillus oryzae, uniformly mixing, fermenting at 27 ℃ for 3 days, and diluting the obtained fermentation product by 50 times; the dosage of the enzymic compound is 17 percent of the mass of the bagasse; the preparation method of the lactic acid bacteria diluent comprises the following steps: mixing lactobacillus powder with clear water, and standing at 28 deg.C for 40 min; the preparation method of the yeast diluent comprises the following steps: mixing and heating 2 parts of egg powder, 3 parts of corn starch and 180 parts of clear water to 50 ℃, preserving heat for 30min, reducing the temperature to room temperature, adding beer yeast, and uniformly mixing, wherein the using amount of the yeast diluent is 1.2% of the mass of bagasse;
(2) raw material preparation
Taking 5 parts of poplar wood chips, 1 part of enzymatic bagasse, 4 parts of corncobs, 3 parts of wheat bran, 3 parts of cottonseed hulls and 1 part of corn flour by mass for later use;
(3) raw material activation
Uniformly mixing poplar wood chips, enzymatic bagasse and corn flour, adding water to adjust the water content to 55%, adding soluble protein, stirring in a stirrer for 30min, and standing at 33 ℃ for 30min to obtain an activated raw material; the preparation method of the soluble protein comprises the following steps: mixing and grinding 3 parts of soybean, 6 parts of mung bean, 3 parts of almond and 10 parts of spirulina into powder with the fineness of 400 meshes, mixing the powder with an extraction solvent with the mass of 25 times of the powder, stirring for 3 hours, centrifuging to obtain supernatant, adding 0.5mol/L diluted hydrochloric acid into the supernatant to adjust the pH to 4, standing for 50 minutes, centrifuging to obtain precipitate; the using amount of the soluble protein is 1 percent of the mass of the activation raw material; the extraction solvent is prepared by mixing sodium hydroxide, sodium dodecyl sulfate and water according to the mass ratio of 1:0.1: 200;
(4) media formation
Adding corncob, wheat bran and cottonseed hull into the activated raw materials, adjusting water content to 68 percent and pH to 8.0, uniformly stirring, bagging by using an automatic bagging machine, wherein the dimension specification of a fungus bag is 12cm in diameter, 16cm in height and 1.5kg in weight, sterilizing the bag in a high-pressure sterilization cabinet after bagging is finished, sterilizing the bag for 3 hours under high pressure, cooling the bag to below 25 ℃ for inoculation work, inoculating liquid strains, inoculating 30ml of the strains, transferring the bags into a culture room for culture, wherein the temperature of the culture cycle is 23 ℃, the culture period lasts for 75 days, and opening the bag to produce mushrooms after the culture is mature.
To verify the effect of the invention, the following comparative examples were set up:
| comparative example 1 | The difference from example 1 is that no lactic acid bacteria diluent was used in step (1); |
| comparative example 2 | The difference from example 1 is that no yeast diluent was used in step (1); |
| comparative example 3 | The difference from example 1 is that soluble protein was not used in step (3); |
| comparative example 4 | The difference from example 1 is that no spirulina was added to produce the soluble protein in step (3). |
Examples of the experiments
The culture media are respectively prepared according to examples 1-3 and comparative examples 1-4, the materials are cultivated in a workshop of the velvet antler mushroom in a partitioning mode, the groups do not influence each other, after the velvet antler mushroom is harvested, the biotransformation efficiency and the fruiting yield are counted, the content of the velvet antler mushroom protein is detected according to national food safety standard GB/T5009.5-2016 (determination of protein content in food), and the content of glutamic acid is detected according to national food safety standard GB/T5009.124-2016 (determination of amino acid in food).
As can be seen from the table, the velvet antler mushroom cultured by the medium prepared by the method of the invention in the examples 1-3 has good uniformity, and the content of the produced glutamic acid, the content of the protein and the biotransformation rate are all obviously higher than those of the comparative examples 1-4, so that the biotransformation rate of the velvet antler mushroom is obviously improved after the enzymatic bagasse is used, and the nutritional value is also obviously improved.
The invention may be practiced otherwise than as specifically described with reference to the prior art or to the common general knowledge and conventional techniques known to those skilled in the art.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A preparation method of a velvet antler mushroom culture medium containing enzymatic bagasse is characterized by comprising the following steps:
(1) bagasse treatment
Placing bagasse on a cement ground, spreading to a thickness of 3-4cm, covering a layer of gauze on the surface of the bagasse, insolating for 3-5 days, collecting the bagasse, pouring the bagasse into a fermentation tank according to a stacking mode of a layer of bagasse and a layer of enzymic substance, compacting with feet, covering a plastic film, fermenting for 30-35 hours, injecting lactobacillus diluent accounting for 3-5% of the mass of the bagasse at a position 5cm below the top surface of a bagasse fermentation pile, performing film covering fermentation for 3-5 days, removing the film, fermenting for 1-2 days, adding yeast diluent into the bagasse, removing the film, fermenting for 5-8 hours, spreading and drying the bagasse in the air;
the preparation method of the enzymatic compound comprises the following steps: mixing 10-30 parts of cassava starch, 5-8 parts of bone meal, 40-60 parts of apple pomace and 13-19 parts of bean dregs in parts by mass, adjusting the water content to 78-89%, inoculating 1-2 parts of aspergillus oryzae, uniformly mixing, fermenting at 27-30 ℃ for 3-5 days, and diluting the obtained fermentation product by 30-50 times;
(2) raw material preparation
Taking 2-5 parts of poplar wood chips, 1-3 parts of enzymatic bagasse, 2-4 parts of corncobs, 3-5 parts of wheat bran, 1-3 parts of cottonseed hulls and 1-3 parts of corn flour by mass for later use;
(3) raw material activation
Mixing poplar wood chips, enzymatic bagasse and corn flour uniformly, adding water to adjust the water content to be 45-55%, adding soluble protein, stirring in a stirrer for 30-50min, and standing at 30-33 ℃ for 30-40min to obtain an activated raw material; the preparation method of the soluble protein comprises the following steps: mixing and grinding 1-3 parts by mass of soybean, 6-10 parts by mass of mung bean, 1-3 parts by mass of almond and 10-12 parts by mass of spirulina into 400-mesh powder with the fineness of 300 meshes, mixing the powder with an extraction solvent which is 20-25 times of the mass of the powder, stirring for 3-5 hours, centrifuging to obtain a supernatant, adding 0.3-0.5mol/L of dilute hydrochloric acid into the supernatant to adjust the pH to 4-4.3, standing for 30-50min, centrifuging to obtain a precipitate;
(4) media formation
Adding corncob, wheat bran and cottonseed hull into the activated raw materials, adjusting the water content to 63-68% and the pH to 8.0-8.6, uniformly stirring, bagging by using an automatic bagging machine, wherein the dimension specification of a fungus package is 11-12cm in diameter, 16-19cm in height and 1.4-1.5kg in weight, carrying out high-pressure sterilization in a high-pressure sterilization cabinet after bagging, carrying out high-pressure sterilization for 3-5h, cooling to below 20-25 ℃ for inoculation work, inoculating liquid strains, inoculating 25-30ml of strains, transferring into a culture room for culture, wherein the culture cycle temperature is 23-25 ℃, the culture period is 75 days, and opening the bag for fruiting after the culture is mature.
2. The method for preparing the velvet antler mushroom culture medium containing the enzymatic bagasse according to claim 1, wherein the bagasse has a particle size of 3-7mm in step (1).
3. The method for preparing the velvet antler mushroom culture medium containing the enzymatic bagasse according to claim 1, wherein in the step (1), the amount of the enzymatic compound is 13-17% by mass of the bagasse.
4. The method for preparing the velvet antler mushroom culture medium containing the enzymatic bagasse according to claim 1, wherein in the step (1), the method for preparing the lactic acid bacteria diluent is as follows: mixing lactobacillus powder with clear water, and standing at 28-30 deg.C for 30-40 min.
5. The method for preparing the velvet antler mushroom culture medium containing the enzymatic bagasse according to claim 1, wherein in the step (1), the yeast diluent is prepared by: mixing and heating 1-2 parts of egg powder, 3-5 parts of corn starch and 180 parts of 150-plus-180 parts of clear water to 50-55 ℃ by mass, preserving the heat for 30-35min, reducing the temperature to room temperature, adding beer yeast and uniformly mixing.
6. The method for preparing the velvet antler mushroom culture medium containing the enzymatic bagasse according to claim 1, wherein in the step (1), the amount of the yeast diluent is 1-2% of the bagasse by mass.
7. The method for preparing the velvet antler mushroom culture medium containing the enzymatic bagasse according to claim 1, wherein in the step (3), the amount of the soluble protein is 1-3% by mass of the activated raw material.
8. The method for preparing the culture medium of velvet antler mushrooms containing enzymatic bagasse according to claim 1, wherein in the step (3), the extraction solvent is prepared by mixing sodium hydroxide, sodium dodecyl sulfate and water according to a mass ratio of 1:0.1: 200-.
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| CN111296179A (en) * | 2020-03-31 | 2020-06-19 | 云南强丰农业科技有限公司 | Velvet antler mushroom culture medium and production method thereof |
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- 2021-11-03 CN CN202111295751.7A patent/CN113973649A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007097487A (en) * | 2005-10-04 | 2007-04-19 | Kitajima Shokuhin Kk | Method for producing mushroom cultivation fungus bed, and mushroom cultivation fungus bed |
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Application publication date: 20220128 |