CN114431068A - Living body lentinus edodes production process - Google Patents
Living body lentinus edodes production process Download PDFInfo
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- CN114431068A CN114431068A CN202011212601.0A CN202011212601A CN114431068A CN 114431068 A CN114431068 A CN 114431068A CN 202011212601 A CN202011212601 A CN 202011212601A CN 114431068 A CN114431068 A CN 114431068A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
Abstract
The invention discloses a living body mushroom production process, which comprises the following steps of S1, preparing a material bar; s2, inoculating by using a material rod; s3, culturing a bacterium rod; s4, fruiting with mushroom sticks; and S5, warehousing and refrigerating the finished product. By adopting the process, the ratio of the fruiting quantity and the quality of each batch of mushroom sticks to the living mushroom requirement can reach 80-90%, the fruiting quantity of each mushroom stick with standard size can reach more than 30, the mushroom shapes are round and have no deformity, the mushroom shapes are uniformly distributed on the surfaces of the mushroom sticks, no obvious gap is generated, and the area of the covered mushroom sticks reaches more than 90%.
Description
Technical Field
The invention relates to the technical field of edible mushroom production, in particular to a living body lentinus edodes production process.
Background
The mushroom is a healthy food, is a favorite edible fungus, contains various vitamins, various amino acids and mineral substances, has great effects of promoting human metabolism and improving organism adaptability, and also has the effects of delaying senility, reducing blood pressure, reducing blood fat and the like.
The mode of the existing mushroom product is as follows: the mushrooms are picked after the mushroom sticks are mature, and are distributed to market for fresh mushroom sale. The living mushrooms are the unique domestic initiative edible mushroom planting and consuming mode of the application, mature mushroom bodies are not picked, and are directly delivered to a dining table together with a culture medium (mushroom sticks), the mushrooms are kept in a fresh and alive growing state all the time before being eaten by consumers, the freshness of the mushrooms is preserved to the maximum extent, and customers can enjoy healthy and delicious mushrooms and can enjoy unique experience of picking while eating.
The living mushrooms are required to grow all over the whole mushroom sticks, only one crop is grown, the number of grown mushrooms is large, the number of grown mushrooms of each mushroom stick (with the length of 21cm and the diameter of 9.7cm) with a standard size is more than 30, the mushroom bodies are uniformly distributed with the whole mushroom sticks, the surfaces of the mushroom sticks are completely covered, the covering surface is more than 90%, and mushroom shapes are round, thick and solid and have no deformed mushrooms. According to the mushrooms produced by the existing process, because each mushroom stick needs to produce 2-4 times of mushrooms, the fruiting number of each mushroom stick needs to be controlled, the fruiting number of each mushroom stick with a standard size is about 15, the fruiting number produced by the traditional process can not meet the requirements of living mushrooms, the whole mushroom sticks can not be uniformly covered, the mushroom quality is thin and small, the quality is poor, and mushroom caps are easy to break and drop during transportation. Therefore, the existing mushroom production process cannot meet the production requirement of living mushrooms.
Disclosure of Invention
In order to solve the problems existing in the prior art, the invention provides a production process of live shiitake mushrooms, the fruiting quantity and quality of each batch of mushroom sticks can reach the proportion of live shiitake mushrooms requirements to 80-90%, the fruiting quantity of each standard-size mushroom stick reaches more than 30, mushroom shapes are round and have no deformity, the mushroom shapes are uniformly distributed on the surfaces of the mushroom sticks, no obvious gap occurs, and the area of the covered mushroom sticks reaches more than 90%.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a living body lentinus edodes production process, which comprises the following steps:
s1, preparing a material rod:
1) preparing a culture material: stirring and mixing 70-80 parts by weight of sawdust, 15-25 parts by weight of bran and 0.5-2 parts by weight of gypsum for 5-10min, adding water, and continuously stirring for 20-30min to prepare a culture material of living mushrooms, wherein the water content of the culture material is 55-65 wt%;
2) bagging: filling the prepared culture material into a fungus bag to obtain a material rod;
3) and (3) sterilization: transferring the material rod into a high-temperature sterilizer for high-temperature sterilization treatment;
s2, inoculating by using a material rod:
1) preparation before inoculation: preparing strains and an inoculation tool in advance;
2) hole drilling and inoculation: limiting and punching holes on the material rod by using a puncher, and inoculating mushroom strains into the bacteria holes on the material rod by adopting an aseptic inoculation operation method;
3) coating with a fungus stick: in a dust-free room, the inoculated fungus sticks and the contained plastic frames are wrapped and sealed together by plastic films, so that the fungus sticks are ensured to be isolated from the outside air, and the infection of foreign fungi is prevented;
s3, culturing bacteria:
1) primary culture: transferring the inoculated strain rods into a culture room, and carrying out spawn running culture for 15-18 days at the culture temperature of 15-20 ℃, wherein the early-stage germination and field planting are slow because the strain is just inoculated into the culture medium, and the culture medium is easy to be invaded by sundry fungi, so that the culture is carried out at 15-20 ℃, and the temperature condition is suitable for the growth of the mushroom hyphae, the growth of other sundry fungi is slow, and the growth advantage of the mushroom hyphae is easy to form;
2) and (3) secondary culture: removing the plastic film from the mushroom stick, and continuously culturing at 20-24 deg.C with carbon dioxide concentration of 2500ppm in the culture room until the mushroom bag is full of mycelia on the mushroom stick;
3) and (3) changing the color of the fungus stick: opening the white light lamp band, illuminating for 10-12h every day, controlling the concentration of carbon dioxide at 3000-4000ppm, stimulating the surface of the bacteria stick to generate nodular objects, after the surface of the bacteria stick is completely swelled, puncturing and oxygenating, manufacturing a nail plate by using steel nails with the diameter of 3mm, uniformly distributing 18 holes on the surface of each bacteria stick, promoting color conversion, controlling the concentration of carbon dioxide at 2000-2500ppm after puncturing, and performing fruiting management after the bacteria stick is completely changed;
the good and bad surface nodulation state of the fungus stick in the fungus stick culture process directly influences the later fruiting density, the more uniform the nodulation is, the more area is, the more dense and uniform the later fruiting is, the uniform illumination stimulation is carried out on the fungus stick by adopting a white light lamp, and the carbon dioxide concentration is controlled to be 3000-4000ppm, so that the better nodulation promotion effect can be achieved;
s4, mushroom stick fruiting: carrying out bud forcing and fruiting on the fungus sticks;
s5, warehousing and refrigerating finished products: transferring qualified living mushroom sticks to a 0-3 ℃ refrigeration house for preservation.
In step S4, the specific operation steps of mushroom stick fruiting are as follows:
1) low-temperature stimulation: putting the mature fungus sticks into a 0-3 ℃ refrigeration house, and stimulating for 20-24h at a low temperature;
2) water replenishing: quickly supplementing water to the fungus sticks after low-temperature stimulation, wherein the weight of the fungus sticks after water supplementation reaches about 1 kilogram, the water content of the fungus sticks is insufficient, and the surface drying influences the yield and the fruiting density;
3) vibration stimulation: the mushroom sticks are flapped by using a soft plastic flap, under 8-12 times of the flap, the quantity of mushroom buds generated by the mushroom sticks can be greatly increased through proper vibration stimulation, the mushroom sticks are all full of mushrooms, and the rate of finished products is increased;
4) putting on a shelf and taking off a bag: removing the fungus bags on the surface layer of the fungus sticks, and placing the fungus sticks on a fruiting shelf in a mushroom house;
5) and (3) fruiting management: the temperature of the mushroom house is controlled at 16-20 ℃, the concentration of carbon dioxide is controlled at 1500-2000ppm, the white light lamp strip is used for illumination for 10-12h per day, the air humidity is kept at 90-95% before mushroom buds grow out, and the air humidity is kept at 80-85% after the mushroom buds grow out.
The bud forcing technology is very key in the mushroom stick fruiting process, after the mushroom sticks are cultured and matured in the early stage, the bud forcing technology has direct influence on the mushroom stick fruiting density, the mushroom sticks can be effectively stimulated to generate more mushroom buds by adopting low temperature, water supplement and vibration, the mushroom stick fruiting quantity is increased, and the yield is further increased.
In step S1, the high-temperature sterilization process for the material bar is as follows: the temperature in the high-temperature sterilizer is raised to 98-100 ℃ within 3h, the temperature is kept for 20-30min, then the temperature is raised to 106 ℃ for 20-30min, the temperature is raised to 112 ℃ for 5-7h, and the temperature is stopped and the temperature is kept for 10-16 h.
In step S3, during the primary culturing process of the fungus stick, the culturing room adopts a primary-medium-efficiency filtering ventilation system, and the culturing room is sterilized by ozone.
The infection rate control in the culture process of the fungus stick mainly comprises two aspects:
on one hand, the inoculated fungus sticks are coated, the hyphae at the early stage of the inoculated fungus sticks are fixedly planted, holes are formed in the inoculated parts, external mixed fungi easily invade a culture medium through the holes, so that the infection is caused, the growth speed of the mixed fungi such as the streptomyces, the green mold and the like is higher than that of the mushroom hyphae, the mixed fungi can erupt in 2-3 days, therefore, the early infection prevention measure is very critical, the inoculated bacteria stick and the plastic frame are wrapped by the plastic film under the aseptic condition, the method can effectively prevent the bacteria stick from being infected due to invasion of sundry bacteria in the air, the plastic film is provided with micropores which are difficult to see clearly by naked eyes and can be slightly ventilated, hyphae just germinate in 1-15 days in the early stage of the bacteria stick, the quantity (biomass) of the hyphae is less, the air in the film is enough for the early stage hyphae to grow, after the hyphae are fixedly planted, the inoculation port is sealed by the hyphae, and the hyphae can not be infected basically when the film is removed after 15 days and enters secondary culture. The yield can be improved to 98% from original 95%, the high temperature season infectious microbe is active, the high temperature season infection rate of the traditional production mode can reach 10% -20%, and the stable yield can be kept by adopting the measure without being influenced by climate and external environment.
On the other hand, in the primary culture process, the primary medium-efficiency filtering and ventilating system is used for purifying the air in the culture room, reducing the indoor sundry bacteria and infection, the ozone is used for sterilizing the culture room, and the culture space of the bacteria stick reaches a relatively sterile state.
In the step S1, the particle size diameter of the wood chips in the compost is 7-9mm, and the content of oak wood chips in the wood chips is more than or equal to 50 wt%. Tests prove that more than 50 wt% of oak is adopted in sawdust, the fruiting quantity, yield and quality of mushroom sticks are obviously improved, the density of the oak is high, the oak is hard and solid, the nutrient content is high, the pH value of mushroom is about 5.5 when the mushroom is suitable to grow, the pH value of natural oak is 5.5-6.2 when the mushroom is suitable to grow, the density of cork is low, the nutrition is low, the fruiting yield is low, the aftereffect is insufficient, other miscellaneous trees contain aromatic tannin substances to be harmful to the growth of the mushroom, the mushroom hypha is slow to leave when the pH value is too high, the hypha density is sparse, the yield is influenced slightly, and the yield is not harvested completely; the granularity of the wood dust is 7-9mm, the space in the culture medium with the undersize granularity is small, the culture medium is airtight, the yield is low and the quality is poor due to oxygen deficiency in the medium, and the bacteria bag is easy to puncture due to overlarge particles to cause infection.
In step S1, wood chips in the compost are fermented before use.
Wherein the pH value of the prepared culture material of the living mushroom is 6.2-6.5 before sterilization, and the pH value is 5.5-5.8 after sterilization.
In the step S2, when the material rods are subjected to hole punching and inoculation, the diameters of the fungus holes are 2-3cm, the depths of the fungus holes are 4-6cm, the distance between two adjacent fungus holes is 8-10cm, and the distance between the end fungus hole and the end of the fungus rod is 3-4cm, so that in the operation process, the fungus holes need to be kept uniform and consistent, and if the distances between the fungus holes are larger or different in depth, the fungus rods are prone to spawn unevenly, the maturity of the fungus rods is inconsistent, and further the fruiting is irregular; the inoculation amount of the mushroom strain is 3-4% of the weight of the material bar.
Compared with the prior art, the invention has the following beneficial effects:
by adopting the living body mushroom production process, mushroom sticks are subjected to mushroom growing management for about 8 days, mushrooms grow up and are mature, the shapes of the mushrooms are round and have no deformity, the number of the mushrooms grown on each mushroom stick with standard size reaches more than 30, the mushrooms are uniformly distributed on the surfaces of the mushroom sticks, no obvious gap appears, the area of the covered mushroom sticks reaches more than 90 percent, the ratio of the number and the quality of the mushrooms of each batch of mushroom sticks to the living body mushroom requirement reaches 80-90 percent, and the mushrooms are sold as common products after being picked for unqualified products with the mushroom density which does not reach the living body mushroom requirement, so that no waste is caused.
The living mushroom produced by the invention is a consumption upgrade of the traditional mushroom product, according to the traditional mode, each mushroom stick (fruiting period is 2 months) with the same specification produces 2 times of mushrooms, the total yield of the mushrooms is 8 two, the yield value is 3.2 yuan, each mushroom stick of the living mushroom only produces 1 time of mushrooms (fruiting period is 8-10 days), the yield value can reach 12 yuan, the economic benefit is greatly improved, and the fruiting period is greatly shortened.
Drawings
The invention is described in further detail below with reference to specific embodiments and with reference to the following drawings.
FIG. 1 is a flow chart of a production process of living mushrooms according to the present invention;
FIG. 2 is a flow chart of the preparation process of the charge bar of the present invention;
FIG. 3 is a flow chart of the present invention charge bar inoculation process;
FIG. 4 is a flow chart of a process for culturing a mushroom stick according to the present invention;
FIG. 5 is a flow chart of the mushroom producing process by using mushroom sticks according to the present invention;
FIG. 6 is a flow chart of the production process of Lentinus edodes in the prior art.
Detailed Description
Example 1
The living mushroom production process, as shown in figure 1, comprises the following steps:
s1, preparing a material rod, as shown in figure 2, comprising:
1) preparing a culture material:
stirring and mixing 78 parts by weight of sawdust, 20 parts by weight of bran and 1 part by weight of gypsum for 10min, then adding water, and continuously stirring for 30min to prepare a culture material of living lentinus edodes, wherein the water content of the culture material is 60 wt%;
the wood chips are subjected to fermentation treatment before use: the particle size diameter of the selected sawdust is 7-9mm, the content of oak sawdust in the sawdust is more than or equal to 50 wt%, the sawdust is watered and pre-wetted for fermentation, the sawdust is stacked for fermentation for more than 15 days for use, the sawdust is turned over for 3-5 days for stacking fermentation, watering is carried out continuously in the stacking fermentation process, and the sawdust is kept moist;
2) bagging: filling the prepared culture material into a fungus bag to obtain a material rod with a standard size, wherein the material rod is cylindrical, has the length of 21cm, the diameter of 9.7cm and the weight of about 1.08kg, has proper tightness, does not have bag-breaking micropores and is well tied;
3) and (3) sterilization: transferring the material rod into a high-temperature sterilizer for high-temperature sterilization treatment, heating the temperature in the high-temperature sterilizer to 100 ℃ within 3 hours, keeping for 30 minutes, then heating to 105 ℃, keeping for 30 minutes, heating to 112 ℃, keeping for 6 hours, stopping heating, and stewing for 14 hours;
s2, inoculating by using the material stick, as shown in figure 3, comprising the following steps:
1) preparation before inoculation: preparing strains and an inoculation tool in advance;
2) hole drilling and inoculation: limiting and punching holes on the material rod by using a puncher, wherein the diameter of each bacteria hole is 2.5cm, the depth of each bacteria hole is 5cm, the distance between every two adjacent bacteria holes is 9cm, the distance between the bacteria hole at the end part and the end part of the material rod is 3.5cm, and mushroom strains are inoculated into the bacteria holes on the material rod by adopting an aseptic inoculation operation method, wherein the inoculation amount of the mushroom strains is 4% of the weight of the material rod;
3) coating the mushroom stick: in a dust-free room, the inoculated fungus sticks and the contained plastic frames are wrapped and sealed together by plastic films, so that the fungus sticks are ensured to be isolated from the outside air, and the infection of foreign fungi is prevented;
s3, culturing the strain rod, as shown in FIG. 4, comprising:
1) primary culture: transferring the inoculated strain rods into a culture room, wherein the culture room adopts a primary-medium effect filtering ventilation system, and uses ozone to sterilize the culture room, and the strain development culture is carried out for 18 days at the culture temperature of 18 ℃;
2) and (3) secondary culture: removing the plastic film from the mushroom stick, and continuously culturing at 22 deg.C with carbon dioxide concentration controlled at 2000ppm in the culture chamber until the mushroom bag is full of mycelia on the mushroom stick;
3) and (3) changing the color of the fungus stick: opening the white light lamp strip, illuminating for 12h every day, controlling the carbon dioxide concentration at 3500ppm, stimulating the surface of the fungus stick to have a nodular object, after the surface of the fungus stick is completely swelled, puncturing and oxygenating, making a nail plate by using steel nails with the diameter of 3mm, uniformly distributing 18 holes on the surface of each fungus stick, promoting color conversion, controlling the carbon dioxide concentration at 2000ppm after puncturing, and after the fungus stick is completely converted (hypha on the surface of the fungus stick is converted into light brown or tan), completing the fungus stick culture stage, and performing fruiting management;
s4, mushroom stick fruiting, as shown in figure 5, including:
1) low-temperature stimulation: putting the mature fungus sticks into a 0-3 ℃ refrigeration house, and performing low-temperature stimulation for 24 hours;
2) water replenishing: quickly supplementing water to the bacteria stick after low-temperature stimulation, wherein the weight of the bacteria stick after water supplementation reaches about 1 kilogram;
3) vibration stimulation: beating the fungus sticks by using a soft plastic beat for 10 times;
4) putting on a shelf and taking off a bag: removing the fungus bags on the surface layer of the fungus sticks, and placing the fungus sticks on a fruiting shelf in a mushroom house;
5) and (3) fruiting management: the temperature of the mushroom house is controlled at 18 ℃, the concentration of carbon dioxide is controlled at 1500ppm, the white light lamp strip is used for illumination for 12 hours every day, mushroom buds can grow out after 3 days, the air humidity is kept at 92% before the mushroom buds grow out, the air humidity is kept at 85% after the mushroom buds grow out, and the mushrooms grow and mature after 8 days;
s5, warehousing and refrigerating finished products: transferring qualified living mushroom sticks to a 0-3 ℃ refrigeration house for preservation.
Example 2
The living mushroom production process, as shown in figure 1, comprises the following steps:
s1, preparing a material rod, as shown in figure 2, comprising:
1) preparing a culture material:
stirring and mixing 70 parts by weight of sawdust, 25 parts by weight of bran and 0.5 part by weight of gypsum for 10min, then adding water, and continuously stirring for 30min to prepare a culture material of living lentinus edodes, wherein the water content of the culture material is 55 wt%; the selection and fermentation process of the wood chips are the same as that of the embodiment 1;
2) bagging: filling the prepared compost into a fungus bag to obtain a material rod with a standard size, wherein the material rod is cylindrical, 21cm in length, 9.7cm in diameter, about 1.08kg in weight, proper in tightness, free of bag-breaking micropores and complete in tying;
3) and (3) sterilization: transferring the material rod into a high-temperature sterilizer for high-temperature sterilization treatment, heating the temperature in the high-temperature sterilizer to 98 ℃ within 3 hours, keeping for 30 minutes, then heating to 104 ℃, keeping for 20 minutes, heating to 110 ℃, keeping for 7 hours, stopping heating, and stewing for 16 hours;
s2, inoculating by using the material stick, as shown in figure 3, comprising the following steps:
1) preparation before inoculation: preparing strains and an inoculation tool in advance;
2) hole drilling and inoculation: limiting and punching holes on the material rod by using a puncher, wherein the diameter of each bacteria hole is 2cm, the depth of each bacteria hole is 6cm, the distance between every two adjacent bacteria holes is 8cm, the distance between the bacteria hole at the end part and the end part of the material rod is 3cm, and mushroom strains are inoculated into the bacteria holes on the material rod by adopting an aseptic inoculation operation method, wherein the inoculation amount of the mushroom strains is 3% of the weight of the material rod;
3) coating the mushroom stick: in a dust-free room, the inoculated fungus sticks and the contained plastic frames are wrapped and sealed together by plastic films, so that the fungus sticks are ensured to be isolated from the outside air, and the infection of foreign fungi is prevented;
s3, culturing the strain rod, as shown in FIG. 4, comprising:
1) primary culture: transferring the inoculated strain rods into a culture room, adopting a primary-medium effect filtering ventilation system in the culture room, sterilizing the culture room by using ozone, and carrying out spawn running culture for 15 days at the culture temperature of 18 ℃;
2) and (3) secondary culture: removing the plastic film from the mushroom stick, and continuously culturing at 23 deg.C with carbon dioxide concentration controlled at 2300ppm in the culture chamber until the mushroom bag is full of mycelia on the mushroom stick;
3) and (3) changing the color of the fungus stick: the white light lamp belt is started, the illumination is carried out for 12 hours every day, the carbon dioxide concentration is controlled to be 3600ppm, nodulation is generated on the surfaces of the bacteria sticks, after the surfaces of the bacteria sticks are all nodulated, the pricking holes are used for increasing oxygen, steel nails with the diameters of 3mm are used for manufacturing nail plates, 18 holes are uniformly distributed on the surfaces of the bacteria sticks, the color conversion is promoted, the carbon dioxide concentration is controlled to be 2300ppm after the pricking holes are formed, when the color conversion of the bacteria sticks is completed (hypha on the surfaces of the bacteria sticks are converted into light brown or tan), the culture stage of the bacteria sticks is completed, and the fruiting management can be carried out;
s4, mushroom stick fruiting, as shown in figure 5, including:
1) low-temperature stimulation: putting the mature fungus sticks into a 0-3 ℃ refrigeration house, and performing low-temperature stimulation for 24 hours;
2) water replenishing: quickly supplementing water to the bacteria stick after low-temperature stimulation, wherein the weight of the bacteria stick after water supplementation reaches about 1 kilogram;
3) vibration stimulation: beating the fungus sticks by using a soft plastic beat for 12 times;
4) putting on a shelf and taking off a bag: removing the fungus bags on the surface layer of the fungus sticks, and placing the fungus sticks on a fruiting shelf in a mushroom house;
5) and (3) fruiting management: the temperature of the mushroom house is controlled at 20 ℃, the concentration of carbon dioxide is controlled at 2000ppm, the white light lamp strip is used for illumination for 12 hours every day, mushroom buds can grow out after 3 days, the air humidity is kept at 90% before the mushroom buds grow out, the air humidity is kept at 85% after the mushroom buds grow out, and the mushrooms grow and mature after 8 days;
s5, warehousing and refrigerating finished products: and transferring the qualified finished living mushroom sticks to a 0-3 ℃ refrigeration house for preservation.
Example 3
The living mushroom production process, as shown in figure 1, comprises the following steps:
s1, preparing a material rod, as shown in figure 2, comprising:
1) preparing a culture material:
stirring and mixing 74 parts by weight of sawdust, 18 parts by weight of bran and 2 parts by weight of gypsum for 5min, then adding water, and continuously stirring for 30min to prepare a culture material of living mushrooms, wherein the water content of the culture material is 65 wt%; the selection and fermentation process of the wood chips are the same as that of the embodiment 1;
2) bagging: filling the prepared culture material into a fungus bag to obtain a material rod with a standard size, wherein the material rod is cylindrical, has the length of 21cm, the diameter of 9.7cm and the weight of about 1.08kg, has proper tightness, does not have bag-breaking micropores and is well tied;
3) and (3) sterilization: transferring the material rod into a high-temperature sterilizer for high-temperature sterilization treatment, heating the temperature in the high-temperature sterilizer to 100 ℃ within 3 hours, keeping for 20 minutes, then heating to 106 ℃, keeping for 20 minutes, heating to 112 ℃, keeping for 6 hours, stopping heating, and standing for 10 hours;
s2, inoculating by using the material stick, as shown in figure 3, comprising the following steps:
1) preparation before inoculation: preparing strains and an inoculation tool in advance;
2) hole drilling and inoculation: limiting and punching holes on the material rod by using a puncher, wherein the diameter of each fungus hole is 3cm, the depth of each fungus hole is 4cm, the distance between every two adjacent fungus holes is 10cm, the distance between the fungus hole at the end part and the end part of the material rod is 4cm, and inoculating lentinus edodes strains into the fungus holes on the material rod by adopting an aseptic inoculation operation method, wherein the inoculation amount of the lentinus edodes strains is 3% of the weight of the material rod;
3) coating the mushroom stick: in a dust-free room, the inoculated fungus sticks and the contained plastic frames are wrapped and sealed together by plastic films, so that the fungus sticks are ensured to be isolated from the outside air, and the infection of foreign fungi is prevented;
s3, culturing the strain rod, as shown in FIG. 4, comprising:
1) primary culture: transferring the inoculated strain rods into a culture room, wherein the culture room adopts a primary-medium effect filtering ventilation system, and uses ozone to sterilize the culture room, and the strain development culture is carried out for 18 days at the culture temperature of 15 ℃;
2) and (3) secondary culture: removing the plastic film from the mushroom stick, and continuously culturing at 20 deg.C with carbon dioxide concentration of 2500ppm in the culture chamber until the mushroom bag is full of mycelia;
3) and (3) changing the color of the fungus stick: the white light lamp band is turned on, the illumination is carried out for 10 hours every day, the carbon dioxide concentration is controlled to be 4000ppm, nodular objects appear on the surfaces of the fungus sticks are stimulated, after the surfaces of the fungus sticks are completely swelled, pricking holes are carried out for oxygenation, steel nails with the diameters of 3mm are used for manufacturing nail plates, 18 holes are uniformly distributed on the surface of each fungus stick, color conversion is promoted, the carbon dioxide concentration is controlled to be 2000ppm after the pricking holes, when the color conversion of the fungus sticks is completely finished (hypha on the surfaces of the fungus sticks are converted into light brown or tan), the fungus stick culture stage is finished, and then fruiting management can be carried out;
s4, mushroom stick fruiting, as shown in figure 5, including:
1) low-temperature stimulation: putting the mature fungus sticks into a 0-3 ℃ refrigeration house, and performing low-temperature stimulation for 24 hours;
2) water replenishing: quickly supplementing water to the bacteria stick after low-temperature stimulation, wherein the weight of the bacteria stick after water supplementation reaches about 1 kilogram;
3) vibration stimulation: beating the fungus sticks by using a soft plastic beat for 8 times;
4) putting on a shelf and taking off a bag: removing the fungus bags on the surface layer of the fungus sticks, and placing the fungus sticks on a fruiting shelf in a mushroom house;
5) and (3) fruiting management: the temperature of the mushroom house is controlled at 16 ℃, the concentration of carbon dioxide is controlled at 2000ppm, the white light lamp strip is used for illumination for 10 hours every day, mushroom buds can grow out after 3 days, the air humidity is kept at 92% before the mushroom buds grow out, the air humidity is kept at 80% after the mushroom buds grow out, and the mushrooms grow and mature after 8 days;
s5, warehousing and refrigerating finished products: transferring qualified living mushroom sticks to a 0-3 ℃ refrigeration house for preservation.
Example 4
The living mushroom production process, as shown in figure 1, comprises the following steps:
s1, preparing a material rod, as shown in figure 2, comprising:
1) preparing a culture material:
stirring and mixing 80 parts by weight of sawdust, 15 parts by weight of bran and 1.5 parts by weight of gypsum for 10min, then adding water, and continuously stirring for 20min to prepare a culture material of living lentinus edodes, wherein the water content of the culture material is 60 wt%; the selection and fermentation treatment process of the sawdust are the same as those in the embodiment 1;
2) bagging: filling the prepared compost into a fungus bag to obtain a material rod with a standard size, wherein the material rod is cylindrical, 21cm in length, 9.7cm in diameter, about 1.08kg in weight, proper in tightness, free of bag-breaking micropores and complete in tying;
3) and (3) sterilization: transferring the material rod into a high-temperature sterilizer for high-temperature sterilization treatment, heating the temperature in the high-temperature sterilizer to 100 ℃ within 3 hours, keeping for 20 minutes, then heating to 105 ℃, keeping for 20 minutes, heating to 110 ℃, keeping for 7 hours, stopping heating, and stewing for 16 hours;
s2, inoculating by using the material stick, as shown in figure 3, comprising the following steps:
1) preparation before inoculation: preparing strains and an inoculation tool in advance;
2) hole drilling and inoculation: limiting and punching holes on the material rod by using a puncher, wherein the diameter of each bacteria hole is 2.5cm, the depth of each bacteria hole is 5cm, the distance between every two adjacent bacteria holes is 8cm, the distance between the bacteria hole at the end part and the end part of the material rod is 3m, and inoculating mushroom strains into the bacteria holes on the material rod by adopting an aseptic inoculation operation method, wherein the inoculation amount of the mushroom strains is 4% of the weight of the material rod;
3) coating the mushroom stick: in a dust-free room, the inoculated fungus sticks and the contained plastic frames are wrapped and sealed together by plastic films, so that the fungus sticks are ensured to be isolated from the outside air, and the infection of foreign fungi is prevented;
s3, culturing the strain rod, as shown in FIG. 4, comprising:
1) primary culture: transferring the inoculated strain rods into a culture room, wherein the culture room adopts a primary-medium effect filtering ventilation system, and uses ozone to sterilize the culture room, and the strain development culture is carried out for 15 days at the culture temperature of 20 ℃;
2) and (3) secondary culture: removing the plastic film from the mushroom stick, and continuously culturing at 24 deg.C with carbon dioxide concentration controlled at 2000ppm in the culture chamber until the mushroom bag is full of mycelia on the mushroom stick;
3) and (3) changing the color of the fungus stick: opening the white light lamp strip, illuminating for 12 hours every day, controlling the concentration of carbon dioxide at 3000ppm, stimulating the surface of the fungus stick to have a nodular matter, after the surface of the fungus stick is completely swelled, puncturing and oxygenating, making a nail plate by using steel nails with the diameter of 3mm, uniformly distributing 18 holes on the surface of each fungus stick, promoting color conversion, controlling the concentration of carbon dioxide at 2500ppm after puncturing, and after the fungus stick is completely converted (hypha on the surface of the fungus stick is converted into light brown or tan), completing the culture stage of the fungus stick, and performing fruiting management;
s4, mushroom stick fruiting, as shown in figure 5, including:
1) low-temperature stimulation: putting the mature fungus sticks into a 0-3 ℃ refrigeration house, and stimulating for 20h at a low temperature;
2) water replenishing: quickly supplementing water to the bacteria stick after low-temperature stimulation, wherein the weight of the bacteria stick after water supplementation reaches about 1 kilogram;
3) vibration stimulation: beating the fungus sticks by using a soft plastic beat for 10 times;
4) putting on a shelf and taking off a bag: removing the fungus bags on the surface layer of the fungus sticks, and placing the fungus sticks on a fruiting shelf in a mushroom house;
5) and (3) fruiting management: the temperature of the mushroom house is controlled at 18 ℃, the concentration of carbon dioxide is controlled at 1800ppm, the white light lamp strip is used for illumination for 10 hours every day, mushroom buds can grow out after 3 days, the air humidity is kept at 95% before the mushroom buds grow out, the air humidity is kept at 80% after the mushroom buds grow out, and the mushrooms grow and mature after 8 days;
s5, warehousing and refrigerating finished products: transferring qualified living mushroom sticks to a 0-3 ℃ refrigeration house for preservation.
Comparative example 1
The conventional production method of shiitake mushrooms is shown in fig. 6 and comprises the following steps:
1) rod making process
The formula of the culture material is as follows: 60 wt% of sawdust, 10 wt% of wheat bran and 2 wt% of gypsum, uniformly stirring, adding water, continuously stirring and mixing until the humidity of the culture material is 50%, filling the prepared culture material into a fungus bag to obtain a material rod, wherein the material rod is cylindrical, 21cm in length, 9.7cm in diameter and about 1.08kg in weight, puncturing the bagged fungus rod, and sticking a breathable adhesive tape;
2) sterilizing step
Immediately sterilizing after bagging, carrying out high-pressure sterilization at the temperature of 116-.
3) Cooling and inoculating process
After sterilization, cooling the mushroom stick to 18-20 ℃ for inoculation, wherein the inoculation amount of mushroom strains is 4% of the weight of the material stick, and the inoculated mushroom stick can be pasted with a transparent adhesive tape or sleeved with an outer bag to prevent the strains from falling and reduce the pollution rate;
4) culturing step
The mushroom sticks are cultured in an angle iron bedstead well-shaped culture mode or a grid bedstead mode, the temperature is controlled to be 22-23 ℃, the humidity is 65-70%, the 1 st puncturing oxygenation is carried out 20-30 days after inoculation, the 2 nd puncturing oxygenation is carried out after 40-45d hyphae grow over the mushroom sticks after inoculation, the temperature of the mushroom sticks is controlled after puncturing oxygenation, the central temperature of the mushroom sticks does not exceed 28 ℃, the mushroom is prevented from being burnt, and light irradiation is carried out after the 2 nd puncturing oxygenation, so that color change is promoted.
5) Fruiting process
When the fungus sticks are completely changed in color and have elasticity, the fungus sticks reach physiological maturity, the fungus sticks can be cut into bags for fruiting, the temperature is controlled through a sunshade net, a plastic film and a water curtain fan of a fruiting greenhouse, and the optimal growth temperature is 21-25 ℃.
6) A harvesting procedure: harvesting when the mushroom body grows to 7-8 minutes and is mature, keeping the mushroom body complete during harvesting, and transferring the harvested mushroom to a 0-3 ℃ refrigeration house for preservation; giving a rest culture condition to the mushroom sticks after fruiting, promoting hypha recovery, injecting water after rest culture for 10-20 days, and stimulating the mushroom sticks to enter the next mushroom to grow.
The number of mushroom growing, the covering area of mushroom sticks, the mushroom growing period, the average yield and the mushroom shapes of mushroom are compared by the conventional cultivation method in the embodiment 1-4 and the comparative example 1, 50 bags are respectively processed by each cultivation method during experiment operation, the size of each mushroom stick is standard (cylindrical, 21cm in length, 9.7cm in diameter and about 1.08kg in weight), after the cultivation is finished, the number of mushroom growing, the mushroom growing period and the average yield of each mushroom stick are counted and averaged, the covering area of mushroom on each mushroom stick is calculated and averaged, the mushroom shapes of mushroom grown on each mushroom stick are observed, and the experiment results are shown in table 1.
TABLE 1
As can be seen from the experimental results in table 1, by using the living mushroom production processes in examples 1 to 4, mushroom sticks are subjected to fruiting management for 8 to 10 days, mushrooms grow up and mature, mushroom shapes are round and have no deformity, the fruiting number of each mushroom stick with a standard size reaches more than 30, the mushroom sticks are uniformly distributed on the surfaces of the mushroom sticks, no obvious vacancy is generated, the area of the covered mushroom sticks reaches more than 90%, the living mushroom production and sale requirements are met, each mushroom stick only produces 1 crop (fruiting period is 8 to 10 days), the number of co-produced mushrooms is about 350 g/bag, and the yield can reach 12 yuan; in the comparative example 1, the conventional mushroom production process is adopted, the requirement of living mushroom sale cannot be met, the mushroom stick fruiting period is 2 months, 2-crop mushrooms grow, the co-production yield is about 400 g/bag, and the yield value is 3.2 yuan. Therefore, the living mushroom production process can meet the production and sale demands of living mushrooms, greatly improve the economic benefit and shorten the fruiting period.
The present invention has been described in terms of specific examples, which are provided to aid understanding of the invention and are not intended to be limiting. For a person skilled in the art to which the invention pertains, several simple deductions, modifications or substitutions may be made according to the idea of the invention.
Claims (8)
1. A process for producing living lentinus edodes is characterized by comprising the following steps:
s1, preparing a material rod:
1) preparing a culture material: stirring and mixing 70-80 parts by weight of sawdust, 15-25 parts by weight of bran and 0.5-2 parts by weight of gypsum for 5-10min, adding water, and continuously stirring for 20-30min to prepare a culture material of living mushrooms, wherein the water content of the culture material is 55-65 wt%;
2) bagging: filling the prepared culture material into a fungus bag to obtain a material rod;
3) and (3) sterilization: transferring the material rod into a high-temperature sterilizer for high-temperature sterilization treatment;
s2, inoculating by using a material rod:
1) preparation before inoculation: preparing strains and an inoculation tool in advance;
2) hole drilling and inoculation: limiting and punching holes on the material rod by using a puncher, and inoculating mushroom strains into the bacteria holes on the material rod by adopting an aseptic inoculation operation method;
3) coating the mushroom stick: in a dust-free room, wrapping and sealing the inoculated fungus sticks and the contained plastic frames together by adopting plastic films;
s3, culturing bacteria stick:
1) primary culture: transferring the inoculated strain stick into a culture room, and performing spawn running culture for 15-18 days at the culture temperature of 15-20 ℃;
2) and (3) secondary culture: removing the plastic film from the mushroom stick, and continuously culturing at 20-24 deg.C with carbon dioxide concentration of 2500ppm in the culture room until the mushroom bag is full of mycelia on the mushroom stick;
3) and (3) changing the color of the fungus stick: starting the white light lamp band, illuminating for 10-12h every day, controlling the concentration of carbon dioxide at 3000-4000ppm, stimulating the surface of the fungus stick to generate nodules, performing perforation oxygenation after the surface of the fungus stick is completely swelled, promoting color conversion, and performing fruiting management after the fungus stick is completely colored;
s4, fruiting with mushroom sticks: carrying out bud forcing and fruiting on the fungus sticks;
s5, warehousing and refrigerating finished products: transferring qualified living mushroom sticks to a 0-3 ℃ refrigeration house for preservation.
2. The live mushroom production process according to claim 1, wherein in the step S4, the specific operation steps of mushroom stick fruiting are as follows:
1) low-temperature stimulation: putting the mature fungus sticks into a 0-3 ℃ refrigeration house, and stimulating for 20-24h at a low temperature;
2) water replenishing: rapidly supplementing water to the bacteria sticks after low-temperature stimulation;
3) vibration stimulation: beating the fungus sticks by using a soft plastic beat for 8-12 times;
4) putting on a shelf and taking off a bag: removing the fungus bags on the surface layer of the fungus sticks, and placing the fungus sticks on a fruiting shelf in a mushroom house;
5) and (3) fruiting management: the temperature of the mushroom house is controlled at 16-20 ℃, the concentration of carbon dioxide is controlled at 1500-2000ppm, the white light lamp strip is used for illumination for 10-12h per day, the air humidity is kept at 90-95% before mushroom buds grow out, and the air humidity is kept at 80-85% after the mushroom buds grow out.
3. The process for producing live mushrooms according to claim 1, wherein in the step S1, the material rods are sterilized at high temperature as follows: the temperature in the high-temperature sterilizer is raised to 98-100 ℃ within 3h, the temperature is kept for 20-30min, then the temperature is raised to 106 ℃ for 20-30min, the temperature is raised to 112 ℃ for 5-7h, and the temperature is stopped and the temperature is kept for 10-16 h.
4. The process for producing live mushrooms according to claim 1, wherein in step S3, the cultivation room is a primary-secondary filter ventilation system and is sterilized with ozone during one cultivation of the mushroom sticks.
5. The process for producing living mushrooms according to claim 1, wherein in step S1, the wood chips in the compost have a particle size of 7-9mm, and the content of oak chips in the wood chips is not less than 50 wt%.
6. The live mushroom production process according to claim 1 or 5, wherein in the step S1, wood chips in the compost are subjected to fermentation treatment before use.
7. The process for producing living mushrooms according to claim 6, wherein in step S1, the pH of the compost of the obtained living mushrooms is 6.2-6.5 before sterilization.
8. The process for producing live mushrooms according to claim 1, wherein in the step S2, during the hole-punching inoculation of the material stick, the diameter of the mushroom hole is 2-3cm, the depth of the mushroom hole is 4-6cm, the distance between two adjacent mushroom holes is 8-10cm, the distance between the end mushroom hole and the end of the material stick is 3-4cm, and the inoculation amount of the mushroom strain is 3-4% of the weight of the material stick.
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