CN114342736A - Standardized production process of mushroom sticks - Google Patents
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention relates to a standardized production process of mushroom sticks, which comprises the steps of material preparation, material mixing, bagging, sterilization, cooling, inoculation, cultivation and the like, and mushrooms with higher yield can be obtained. The ingredients of the invention not only can change waste into valuable, reasonably utilize resources, but also enrich the culture medium of edible fungi, the added corncobs and lotus seed shells are mixed with xylitol residues for fermentation after being subjected to acid treatment, and insoluble macromolecular substances are decomposed into absorbable micromolecules by microorganisms, so that the fungus growing period can be shortened, the yield can be improved, and the steps can be mechanized, thereby avoiding human errors, saving manpower and material resources, and realizing the standardized production of factories.
Description
Technical Field
The invention belongs to the technical field of strain cultivation, and particularly relates to a standardized production process of mushroom sticks.
Background
The edible fungi refer to large-scale fungi with large fruiting bodies and edible meat or colloid, grow by decomposing external organic matters to obtain nutrition, have high edible value, contain rich protein, low fat, various amino acids, minerals, vitamins and the like necessary for human bodies, and have high dietary therapy and health care functions. With the continuous growth of domestic fungus industry in China, and the continuous increase of enterprises and cultivation bases with scale, standardization and standardization, the demand for producing strains at low cost, low risk and scale is becoming more and more obvious. The mushroom occupies a great proportion in the edible mushroom industry due to the unique taste and quality, is flat in nature, sweet in taste and non-toxic, has the effects of nourishing yin, moistening lung, nourishing stomach, promoting blood circulation, tonifying qi, strengthening brain, building body and the like, and is a high-nutrition low-fat health food. It contains protein, sugar, vitamins and minerals, the most important of which are more than 30 enzymes and 7 amino acids essential to human body. The polysaccharide contained in the mushroom also contains 1, 3-beta-glucosidase, and has the functions of enhancing cellular immunity and humoral immunity and improving the anti-cancer capability of the organism according to experiments.
The corncob is also called corncob and mainly comprises corncob pith, a woody ring part, a rough membrane and the like. In traditional agriculture, corncobs are mainly used as household fuel for treatment, and only a very small amount of corncobs are used for production of products such as glucose, xylose and furfural, so that the problems of great waste of agricultural resources, environmental pollution and the like are caused. In addition, corncob, a typical lignocellulose, also contains various amino acids, polyphenol compounds, etc. having diverse health care functions and physiological effects, so the comprehensive utilization of corncob should arouse high importance and important research of countries, enterprises and extensive researchers. The lotus seed shells have high content of N, P, K and other elements, and the addition of the lotus seed shells into the oyster mushroom matrix has been reported to achieve better economic benefit. Occasionally, some reports about edible fungi cultivated by lotus seed shells exist later, but like corncobs, incineration is still the most used mode for treating the lotus seed shells, resources are wasted, and the environment is polluted.
The production of edible fungi mainly comprises two stages no matter in a traditional production mode or an industrialized production mode: the production stage (hypha culture stage) and fruiting stage of the edible fungus stick. The production process of the edible fungus sticks is complex, the process is complex, the production process comprises the working procedures of preparing culture materials, mixing the materials, bagging, sterilizing, cooling, inoculating, culturing and the like, and the production efficiency is low due to the complex production process, multiple working procedures, easy pollution and the like. In addition, the production period of the edible fungus sticks is long because of the few inoculation points and the long time for the hypha to grow. Therefore, the production process of the edible fungus sticks is provided, waste crops can be comprehensively utilized, resource waste is reduced, the content of nutrient substances and the production efficiency of the nutrient substances can be improved, and the production process has important significance for the edible fungus industry.
Disclosure of Invention
In order to solve the problems, the invention provides a standardized production process of mushroom sticks, which not only can comprehensively utilize waste crops, reduce resource waste, but also can improve the content of nutrient substances and the production efficiency of the mushroom sticks.
The invention is realized by adopting the following technical scheme: a standardized production process of mushroom sticks comprises the following steps:
step S1, weighing 35-45 parts of mulberry branch crumbs, 10-15 parts of bran, 10-20 parts of corncobs, 5-10 parts of xylitol residues, 10-15 parts of lotus seed shells, 1 part of gypsum powder, 0.1 part of monopotassium phosphate and 0.05 part of magnesium sulfate;
step S2 mixing: uniformly mixing the ingredients to obtain a mixed matrix for later use;
step S3 bagging: putting the mixed matrix into a plastic bag, and fastening the opening of the bag to prepare a fungus stick for later use;
step S4, sterilizing, namely putting the fungus sticks into a sterilization chamber for sterilization;
step S5, cooling, and after sterilization is finished, placing the bacteria stick in a sterile room and cooling to 25-35 ℃;
step S6, inoculating mushroom sticks by mushroom liquid strains in a liquid fermentation tank after the mushroom sticks are cooled to room temperature, and immediately plugging the bag openings with clean cotton for fungus cultivation after inoculation to obtain the inoculated mushroom sticks;
step S7, transferring the prepared mushroom fungus sticks to a culture room, and completing the production of the mushroom fungus sticks through the processes of hypha culture, fruiting management, harvesting and the like;
the related ingredients in the step S1 are processed as follows: adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 0.5-1.5 mass percent of sulfuric acid, stirring to be in a flowing state, reacting at 115-125 ℃ for 1-2 h, adding xylitol residues after the reaction, fermenting for 2-3 days at normal temperature, uniformly mixing the materials after the fermentation in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting for 1-2 days.
Further, the mixed matrix after fermentation in the step S2 is further mixed uniformly by using a material stirring device, and then the mixed matrix is transported to the next process by using a packing auger.
Further, the mixed substrate in the step S3 is packed into a plastic bag by a bagging machine.
Further, a mushroom sterilization chamber is adopted in the step S4, and sterilization is carried out for 2-4 hours under the conditions that the temperature is 121-125 ℃ and the pressure is 0.1-0.15 MPa.
Further, in the step S5, the bacteria stick is cooled to 25-35 ℃ by adopting a method of combining vacuumizing and introducing sterile cold air.
Further, the inoculation in the step S6 adopts a full-automatic inoculation machine, and the cooled bacteria sticks are placed into the full-automatic inoculation machine for inoculation, wherein the inoculation amount is 1-5% of the weight of the bacteria sticks.
Furthermore, the temperature in the culture room is 22-28 ℃, and the humidity is 60-70%.
The invention has the beneficial effects that:
1. the invention adds the corncob and the lotus seed shell, carries out acid treatment on the corncob and the lotus seed shell, then adds the xylitol residue for fermentation, the corncob and the lotus seed shell contain a large amount of cellulose and hemicellulose, the cellulose and the hemicellulose are tightly connected together due to the wrapping of the lignin, the wrapping of the lignin can be removed after the heating and the acid treatment, hydrogen bonds between the cellulose and the hemicellulose are opened, the hemicellulose is hydrolyzed, the xylitol residue is added after the reaction, a large amount of cellulose and lignin are also contained in the xylitol residue, the corncob, the lotus seed shell and the xylitol residue after the reaction are organically mixed and fermented, and insoluble macromolecular substances are further decomposed into absorbable micromolecules by utilizing microorganisms, thereby shortening the fungus development period and improving the yield.
2. The corncob, the lotus seed shell and the xylitol residues are fermented in one step, then other matrix ingredients are added for further fermentation, the lotus seed shell is rich in N, P, K and other elements and can be fully converted into small molecular substances easy to absorb, the wood chips are loose and porous, the content of organic matters can be increased, the formation and conversion of humus and aggregate groups are promoted, the fermentation process is further accelerated, the fertility is fully and uniformly dispersed, the yield of the lentinus edodes can be improved, and the content of nutrient substances in the lentinus edodes can be increased.
3. The xylitol residues are waste generated after the corncobs are utilized, and the corncobs, the xylitol residues and the lotus seed shells are comprehensively utilized, so that waste materials can be changed into valuable materials, resources can be reasonably utilized, and the culture medium of the edible fungi is enriched.
4. The whole production steps of the invention can adopt mechanical devices, including a material stirring device, a packing auger conveying device, a bagging machine, a mushroom sterilization chamber, an automatic inoculation machine and the like, fully realize semi-automation and full-automation in the production steps, avoid human errors, save manpower and material resources and realize factory standardized production.
Detailed Description
The technical solutions in the examples will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Example 1
Step S1, weighing 35 parts of mulberry branch crumbs, 10 parts of bran, 15 parts of xylitol residues, 10 parts of corncobs, 10 parts of lotus seed shells, 0.5 part of gypsum powder and 0.02 part of magnesium sulfate; adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 0.5 to 1.5 mass percent of sulfuric acid, stirring the mixture into a flowing state, reacting the mixture for 1 hour at the temperature of 115 ℃, adding xylitol residues after the reaction, fermenting the mixture for 2 days at normal temperature, uniformly mixing the fermented materials in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting the mixture for 1 day;
step S2, mixing materials, uniformly mixing the fermented mixed matrix by using a material stirring device, and transporting the mixed matrix to the next process by using a packing auger;
step S3, bagging, namely filling the mixed matrix into a plastic bag through a bagging machine, and fastening the opening of the plastic bag to prepare a fungus stick for later use;
step S4, sterilizing, namely pushing the mushroom sticks to a mushroom sterilizing chamber, and sterilizing for 2 hours at the temperature of 121 ℃ and under the pressure of 0.1 MPa;
step S5, cooling, placing the bacteria sticks in a sterile room after sterilization, and cooling the bacteria sticks to 25 ℃ by adopting a method combining vacuumizing and introducing sterile cold air;
step S6, inoculating mushroom sticks by a full-automatic inoculating machine after the mushroom sticks are cooled to room temperature and utilizing mushroom liquid strains in a liquid fermentation tank to inoculate the mushroom sticks, wherein the inoculation amount is 1% of the weight of the mushroom sticks, and immediately plugging bag openings with clean cotton after inoculation for fungus cultivation to obtain inoculated mushroom sticks;
and step S7, transferring the prepared mushroom fungus sticks to a culture room, wherein the temperature in the culture room is 22 ℃, the humidity is 60%, and the production of the mushroom fungus sticks is finished through the processes of hypha culture, fruiting management, harvesting and the like.
Example 2
Step S1, blending, namely weighing 45 parts of mulberry branch scraps, 15 parts of bran, 25 parts of xylitol residues, 20 parts of corncobs, 15 parts of lotus seed shells, 1.5 parts of gypsum powder and 0.06 part of magnesium sulfate by weight; adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 1.5 mass percent of sulfuric acid, stirring to be in a flowing state, reacting for 2 hours at 125 ℃, adding xylitol residues after the reaction, fermenting for 3 days at normal temperature, uniformly mixing the materials after the fermentation in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting for 2 days;
step S2, mixing materials, uniformly mixing the fermented mixed matrix by using a material stirring device, and transporting the mixed matrix to the next process by using a packing auger;
step S3, bagging, namely filling the mixed matrix into a plastic bag through a bagging machine, and fastening the opening of the plastic bag to prepare a fungus stick for later use;
step S4, sterilizing, namely pushing the mushroom sticks to a mushroom sterilizing chamber, and sterilizing for 4 hours at the temperature of 125 ℃ and under the pressure of 0.15 MPa;
step S5, cooling, placing the bacteria sticks in a sterile room after sterilization, and cooling the bacteria sticks to 35 ℃ by adopting a method combining vacuumizing and introducing sterile cold air;
step S6, inoculating mushroom sticks by a full-automatic inoculating machine after the mushroom sticks are cooled to room temperature and utilizing mushroom liquid strains in a liquid fermentation tank to inoculate the mushroom sticks, wherein the inoculation amount is 5% of the weight of the mushroom sticks, and immediately plugging bag openings with clean cotton after inoculation for fungus cultivation to obtain inoculated mushroom sticks;
and step S7, transferring the prepared mushroom fungus sticks to a culture room, wherein the temperature in the culture room is 28 ℃, the humidity is 70%, and the production of the mushroom fungus sticks is finished through the processes of hypha culture, fruiting management, harvesting and the like.
Example 3
Step S1, blending, namely weighing 40 parts of mulberry branch scraps, 12.5 parts of bran, 20 parts of xylitol residues, 15 parts of corncobs, 12.5 parts of lotus seed shells, 1 part of gypsum powder and 0.04 part of magnesium sulfate; adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 1% of sulfuric acid by mass, stirring to be in a flowing state, reacting for 1.5h at 120 ℃, adding xylitol residues after the reaction, fermenting for 2.5 days at normal temperature, uniformly mixing the materials after the fermentation in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting for 1.5 days;
step S2, mixing materials, uniformly mixing the fermented mixed matrix by using a material stirring device, and transporting the mixed matrix to the next process by using a packing auger;
step S3, bagging, namely filling the mixed matrix into a plastic bag through a bagging machine, and fastening the opening of the plastic bag to prepare a fungus stick for later use;
step S4, sterilizing, namely pushing the mushroom sticks to a mushroom sterilizing chamber, and sterilizing for 3 hours at the temperature of 123 ℃ and under the pressure of 0.12 MPa;
step S5, cooling, placing the bacteria sticks in a sterile room after sterilization, and cooling the bacteria sticks to 30 ℃ by adopting a method combining vacuumizing and introducing sterile cold air;
step S6, inoculating mushroom sticks by a full-automatic inoculating machine after the mushroom sticks are cooled to room temperature and utilizing mushroom liquid strains in a liquid fermentation tank to inoculate the mushroom sticks, wherein the inoculation amount is 3% of the weight of the mushroom sticks, and immediately plugging bag openings with clean cotton after inoculation for fungus cultivation to obtain inoculated mushroom sticks;
and step S7, transferring the prepared mushroom fungus sticks to a culture room, wherein the temperature in the culture room is 25 ℃, the humidity is 65%, and the production of the mushroom fungus sticks is finished through the processes of hypha culture, fruiting management, harvesting and the like.
Example 4
Step S1, blending, namely weighing 40 parts of mulberry branch crumbs, 12.5 parts of bran, 35 parts of corncobs, 12.5 parts of lotus seed shells, 1 part of gypsum powder and 0.04 part of magnesium sulfate by weight; adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 1% of sulfuric acid by mass, stirring to be in a flowing state, reacting for 1.5h at 120 ℃, adding xylitol residues after the reaction, fermenting for 2.5 days at normal temperature, uniformly mixing the materials after the fermentation in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting for 1.5 days;
step S2, mixing materials, uniformly mixing the fermented mixed matrix by using a material stirring device, and transporting the mixed matrix to the next process by using a packing auger;
step S3, bagging, namely filling the mixed matrix into a plastic bag through a bagging machine, and fastening the opening of the plastic bag to prepare a fungus stick for later use;
step S4, sterilizing, namely pushing the mushroom sticks to a mushroom sterilizing chamber, and sterilizing for 3 hours at the temperature of 123 ℃ and under the pressure of 0.12 MPa;
step S5, cooling, placing the bacteria sticks in a sterile room after sterilization, and cooling the bacteria sticks to 30 ℃ by adopting a method combining vacuumizing and introducing sterile cold air;
step S6, inoculating mushroom sticks by a full-automatic inoculating machine after the mushroom sticks are cooled to room temperature and utilizing mushroom liquid strains in a liquid fermentation tank to inoculate the mushroom sticks, wherein the inoculation amount is 3% of the weight of the mushroom sticks, and immediately plugging bag openings with clean cotton after inoculation for fungus cultivation to obtain inoculated mushroom sticks;
and step S7, transferring the prepared mushroom fungus sticks to a culture room, wherein the temperature in the culture room is 25 ℃, the humidity is 65%, and the production of the mushroom fungus sticks is finished through the processes of hypha culture, fruiting management, harvesting and the like.
Example 5
Step S1, blending, namely weighing 40 parts of mulberry branch scraps, 12.5 parts of bran, 20 parts of xylitol residues, 15 parts of corncobs, 12.5 parts of cottonseed hulls, 1 part of gypsum powder and 0.04 part of magnesium sulfate; adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 1% of sulfuric acid by mass, stirring to be in a flowing state, reacting for 1.5h at 120 ℃, adding xylitol residues after the reaction, fermenting for 2.5 days at normal temperature, uniformly mixing the materials after the fermentation in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting for 1.5 days;
step S2, mixing materials, uniformly mixing the fermented mixed matrix by using a material stirring device, and transporting the mixed matrix to the next process by using a packing auger;
step S3, bagging, namely filling the mixed matrix into a plastic bag through a bagging machine, and fastening the opening of the plastic bag to prepare a fungus stick for later use;
step S4, sterilizing, namely pushing the mushroom sticks to a mushroom sterilizing chamber, and sterilizing for 3 hours at the temperature of 123 ℃ and under the pressure of 0.12 MPa;
step S5, cooling, placing the bacteria sticks in a sterile room after sterilization, and cooling the bacteria sticks to 30 ℃ by adopting a method combining vacuumizing and introducing sterile cold air;
step S6, inoculating mushroom sticks by a full-automatic inoculating machine after the mushroom sticks are cooled to room temperature and utilizing mushroom liquid strains in a liquid fermentation tank to inoculate the mushroom sticks, wherein the inoculation amount is 3% of the weight of the mushroom sticks, and immediately plugging bag openings with clean cotton after inoculation for fungus cultivation to obtain inoculated mushroom sticks;
and step S7, transferring the prepared mushroom fungus sticks to a culture room, wherein the temperature in the culture room is 25 ℃, the humidity is 65%, and the production of the mushroom fungus sticks is finished through the processes of hypha culture, fruiting management, harvesting and the like.
Example 6
Step S1, blending, namely weighing 40 parts of mulberry branch scraps, 12.5 parts of bran, 20 parts of xylitol residues, 15 parts of corncobs, 12.5 parts of lotus seed shells, 1 part of gypsum powder and 0.04 part of magnesium sulfate;
step S2, mixing materials, namely, after the mixed matrix is further uniformly mixed by using a material stirring device, transporting the mixed matrix to the next procedure by using a packing auger;
step S3, bagging, namely filling the mixed matrix into a plastic bag through a bagging machine, and fastening the opening of the plastic bag to prepare a fungus stick for later use;
step S4, sterilizing, namely pushing the mushroom sticks to a mushroom sterilizing chamber, and sterilizing for 3 hours at the temperature of 123 ℃ and under the pressure of 0.12 MPa;
step S5, cooling, placing the bacteria sticks in a sterile room after sterilization, and cooling the bacteria sticks to 30 ℃ by adopting a method combining vacuumizing and introducing sterile cold air;
step S6, inoculating mushroom sticks by a full-automatic inoculating machine after the mushroom sticks are cooled to room temperature and utilizing mushroom liquid strains in a liquid fermentation tank to inoculate the mushroom sticks, wherein the inoculation amount is 3% of the weight of the mushroom sticks, and immediately plugging bag openings with clean cotton after inoculation for fungus cultivation to obtain inoculated mushroom sticks;
and step S7, transferring the prepared mushroom fungus sticks to a culture room, wherein the temperature in the culture room is 25 ℃, the humidity is 65%, and the production of the mushroom fungus sticks is finished through the processes of hypha culture, fruiting management, harvesting and the like.
The mushrooms produced in examples 1 to 3 were used as an experimental group, the mushrooms produced in examples 4 to 6 were used as a control group, the germination period and the content of nutrients in the mushrooms during the production process were measured, and the statistical results are shown in table 1.
TABLE 1 statistical tables of data of items of examples 1 to 6
It can be seen from the table that the mushrooms produced in the embodiments 1 to 3 of the present invention not only significantly shorten the spawn running period and improve the yield, but also the main nutrients of the produced mushrooms are significantly higher than those of the other control group, example 6, example 4 does not add xylitol residue but increases the amount of corn residue, compared with the xylitol residue in example 3, the nutrients in the corn residue are higher than those of the xylitol residue, but there is no effect on increasing the nitrogen content and phosphorus content in the mushrooms, and because of the existence of excessive difficultly decomposed macromolecules, the spawn running period is prolonged, the yield is not increased, it indicates that a large amount of nutrients are not utilized in the mushroom sticks, no lotus seed shell is added in example 5, and cotton seed shell is used instead, and the results of examples 3 and 4 show that not only the phosphorus content is greatly reduced, but also the nitrogen content is correspondingly reduced, and the spawn running period is also greatly prolonged, this is probably because the fermentation of the lotus seed husks after acid hydrolysis with the corncob and the growth and absorption of mushroom mycelia are promoted by the nitrogen salt and the phosphorus salt generated during the culture as the substrate ingredients, which results in the prolongation of the spawn running period and the reduction of the average yield in example 5, and the direct mixing and bagging treatment without any treatment of the substrate ingredients in example 6, which results in the prolongation of the spawn running period and the reduction of the yield, and the insufficient absorption of each nutrient substance, which results in the waste of the mushroom stick resources.
Claims (7)
1. The standardized production process of the mushroom sticks is characterized by comprising the following steps:
step S1, blending, namely weighing 35-45 parts of mulberry branch crumbs, 10-15 parts of bran, 15-25 parts of xylitol residues, 10-20 parts of corncobs, 10-15 parts of lotus seed shells, 0.5-1.5 parts of gypsum powder and 0.02-0.06 part of magnesium sulfate;
step S2 mixing: uniformly mixing the ingredients to obtain a mixed matrix for later use;
step S3 bagging: putting the mixed matrix into a plastic bag, and fastening the opening of the bag to prepare a fungus stick for later use;
step S4, sterilizing, namely putting the fungus sticks into a sterilization chamber for sterilization;
step S5, cooling, and after sterilization is finished, placing the bacteria stick in a sterile room and cooling to 25-35 ℃;
step S6, inoculating mushroom sticks by mushroom liquid strains in a liquid fermentation tank after the mushroom sticks are cooled to room temperature, and immediately plugging the bag openings with clean cotton for fungus cultivation after inoculation to obtain the inoculated mushroom sticks;
step S7, transferring the prepared mushroom fungus sticks to a culture room, and completing the production of the mushroom fungus sticks through the processes of hypha culture, fruiting management, harvesting and the like;
the related ingredients in the step S1 are processed as follows: adding the crushed corncobs and lotus seed shells into a reaction kettle, adding water containing 0.5-1.5 mass percent of sulfuric acid, stirring to be in a flowing state, reacting at 115-125 ℃ for 1-2 h, adding xylitol residues after the reaction, fermenting for 2-3 days at normal temperature, uniformly mixing the materials after the fermentation in the reaction kettle with other ingredients and adding a proper amount of water, and fermenting for 1-2 days.
2. The standardized production process of the shiitake mushroom stick according to claim 1, characterized in that: and (5) after the mixed matrix fermented in the step (S2) is further uniformly mixed by using a material stirring device, and the mixed matrix is transported to the next process by using a packing auger.
3. The standardized production process of the shiitake mushroom stick according to claim 1, characterized in that: the mixed substrate in the step S3 is packed into a plastic bag by a bagging machine.
4. The standardized production process of the shiitake mushroom stick according to claim 1, characterized in that: and in the step S4, a mushroom sterilization chamber is adopted for sterilization for 2-4 hours under the conditions that the temperature is 121-125 ℃ and the pressure is 0.1-0.15 MPa.
5. The standardized production process of the shiitake mushroom stick according to claim 1, characterized in that: in the step S5, the bacteria stick is cooled to 25-35 ℃ by adopting a method of combining vacuumizing and introducing sterile cold air.
6. The standardized production process of the shiitake mushroom stick according to claim 1, characterized in that: and S6, inoculating by using a full-automatic inoculating machine, and putting the cooled mushroom sticks into the full-automatic inoculating machine for inoculating, wherein the inoculation amount is 1-5% of the weight of the mushroom sticks.
7. The standardized production process of the shiitake mushroom stick according to claim 1, characterized in that: the temperature in the culture room is 22-28 ℃, and the humidity is 60-70%.
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| 于惠: "玉米秸秆预处理及用作食用菌栽培基质的研究", 《农业科技辑》 * |
| 王振河: "《金针菇标准化生产 最新版》", 31 March 2012 * |
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