CN115581170A - A kind of seafood mushroom cultivation method using macadamia nut shell as substrate - Google Patents

Abstract

The invention relates to a method for cultivating seafood mushrooms using macadamia nut shells as a substrate, belonging to the technical field of edible fungus cultivation. The method includes ingredients, seasoning, bagging, inoculation, fungus growth, post-ripening mycelia, scratching fungi and fruiting It is a high-yield, low-cost, environment-friendly seafood mushroom cultivation method. In the present invention, macadamia nut shells, mulberry branches, cottonseed shells, wood chips, wheat bran, bagasse, palm meal and other raw materials are scientifically matched, and by reasonably controlling factors such as temperature, humidity, carbon dioxide content and light conditions in each cultivation period, Improve the biotransformation rate of seafood mushrooms, improve the yield and quality of seafood mushrooms. The invention also solves the problems of resource waste and environmental pollution of the macadamia nut shell, provides a new high-quality cultivation material formula for the cultivation of seafood mushrooms, and provides a new direction for the development and utilization of the macadamia nut shell.

Description

A kind of seafood mushroom cultivation method using macadamia nut shell as substrate

technical field

The invention belongs to the technical field of edible fungus cultivation, in particular to a method for cultivating seafood mushrooms using macadamia nut shells as substrates.

Background technique

Seafood mushroom, scientific name: Hypsizygus marmoreus (Peck) H.E.Bigelow, also known as jade mushroom, spot jade mushroom, real mushroom, crisp and tender texture, delicious taste, with sea crab flavor. Seafood mushrooms belong to the family of white mushrooms and the genus Amygium, with medium to large fruiting bodies. Today, there are two strains of light gray and pure white. The white strain is also called "white jade mushroom" and "jade dragon mushroom". Seafood mushrooms have high nutritional value and medicinal value, with thick meat, delicate taste, fragrant smell and delicious taste. Seafood mushrooms have a complete range of amino acids in protein, including 8 essential amino acids for the human body, and several polysaccharides. The fruiting body extracts can remove free radicals from the human body, so regular consumption of seafood mushrooms can fight cancer, prevent cancer, and improve immunity , prevent aging, and prolong life, and have broad cultivation prospects and market potential.

At present, due to the influence of the place of origin, transportation and other conditions on the cultivation of edible fungi, the price of raw materials has risen, resulting in an increase in cultivation costs, which has become an important factor restricting the development of the edible fungus industry. Therefore, it is necessary to develop more edible fungus cultivation raw materials with lower cost.

Macadamia nut (Latin scientific name: Macadamia integrifolia Maiden&Betche), alias: Queensland chestnut, macadamia walnut, macadamia nut, Queensland fruit, is a tree nut native to Australia. The economic value of macadamia nuts is very high. Its nuts are crispy, smooth, tender and delicious, with a unique buttery aroma. It is the best quality edible nut in the world and has always been known as the "king of dried fruits". Macadamia has good ecological and economic benefits, rich nutrition, unique flavor, high market demand, and has a good market prospect. my country's nut planting area exceeds 3 million mu, ranking first in the world, mainly cultivated in Yunnan, Guangdong, Guangxi and other places.

The macadamia nut fruit can be divided into three parts: the green skin, the shell and the kernel. The macadamia nut shell refers to the outer hard shell that wraps the macadamia nut kernel. During the processing of macadamia nuts, a large number of by-products such as shells and peels will be produced. At present, macadamia nut shells are often used to prepare biochar, activated carbon, adsorbents, friction agents, etc., and there are no related research reports on the use of macadamia nut shells to cultivate edible fungi. Chinese patent CN201410319061.4 discloses a preparation method of an amino-modified macadamia nut shell adsorbent. The macadamia nut shell is used as a raw material. Stirring at a constant temperature for 1-5 hours at ℃ to obtain an amino-modified macadamia nut shell adsorbent, which can be applied to the treatment of printing and dyeing wastewater. Chinese patent CN202111185874.5 discloses a method for preparing macadamia nut shell biochar. In this method, nano-magnesium oxide is used to modify the macadamia nut shell biochar to obtain nano-magnesia-loaded biochar. The biochar is resistant to Pb in aqueous solution. ²⁺ and Cd ²⁺ have higher adsorption capacity.

The above-mentioned existing technologies all reuse macadamia nut shells, but the direction of utilization is relatively single, and are rarely used in the treatment of macadamia nut by-products, or the active ingredients in macadamia nut shells are directly extracted for utilization. However, the preparation process for recycling is relatively complicated, requiring professional processing plants for production, and the cost of extracting active ingredients and applying them is relatively high, so a large-scale industrial chain has not yet been formed. At present, most macadamia nut shells have not been fully reused. Some are used for direct composting, with low utilization efficiency, or are directly discarded, which not only wastes resources, but also pollutes the surrounding environment. Therefore, more channels for macadamia nut shells are needed. develop and use.

The present invention aims at the above industry status quo, in order to improve the comprehensive utilization efficiency of wastes such as macadamia nut shells and mulberry branches, and at the same time promote the development of the edible fungus industry, the present invention applies waste such as macadamia nut shells and mulberry branches to the cultivation of seafood mushrooms The invention provides a high-yield, low-cost and environment-friendly cultivation method of seafood mushrooms.

Contents of the invention

In order to solve the above problems, the present invention provides a method for cultivating seafood mushrooms using macadamia nut shells as a substrate. By reasonably controlling factors such as temperature, humidity, carbon dioxide content and light conditions in each cultivation period, the biotransformation rate of seafood mushrooms is improved. Improve the yield and nutritional value of seafood mushrooms, solve the waste of macadamia nut shell resources and pollute the environment, and improve the comprehensive utilization efficiency of macadamia nut shells.

In order to achieve the above object, the scheme provided by the present invention is as follows:

A method for cultivating seafood mushrooms using macadamia nut shells as a substrate, comprising the following steps:

(1) Ingredients: Weigh the following raw materials for ingredients by weight: 600-800 parts of cottonseed hulls, 200-600 parts of macadamia nut shells, 200-400 parts of mulberry branches, 100-300 parts of bagasse, 60- 100 parts, 80-120 parts of wheat bran, 80-100 parts of sawdust, and weigh 20-25 parts of lime for later use;

(2) Mixing material: Add cottonseed hulls, macadamia nut shells, mulberry branches, sawdust, wheat bran, bagasse, and palm meal to the mixing machine in proportion, add water, adjust the moisture content to 60-70%, and then Add lime powder and mix well, adjust the pH to 10-12, and obtain the cultivation material;

(3) Bagging and inoculation: put the cultivation material in the mushroom stick bag, then carry out high-temperature sterilization, and inoculate the seafood mushroom strain under aseptic conditions after cooling, which is the culture bag; wherein, the cultivation material after sterilization The pH is 7.0-8.5;

(4) Bacteria: move the culture bag to the culture room for culture of bacteria, control the temperature of the culture room at 20-22°C, air humidity of 60-65%, ventilate 3-4 times a day, 30-40min each time, shading for 45 -50d, mycelium can be full of bags;

(5) After-ripening mycelia: After the mycelium is full of bags, it enters the after-ripening period. The temperature of the cultivation room is controlled at 23-25°C, and the air humidity is 70-75%. Scattered light is given every day, and the room is ventilated once every 1-2 hours. , each ventilation time is 10-15min, the carbon dioxide concentration is controlled below 0.3%, cultivated for 30-40 days, until the hyphae turn gray or khaki, and the post-ripening period ends;

(6) Scratching fungus: Use a fungus scratching machine to open the fungus bag to scratch the fungus, remove the old fungus block and fungus skin, and spray the nutrient solution on the fungus bag material surface, leave the fungus bag for 1-2 hours and then move the fungus bag to the fruiting room ;

(7) Mushroom management: Mushroom management is divided into two stages: bud reminder and mushroom harvest;

Budding reminder: the temperature of the fruiting room is controlled at 12-16°C, the air humidity is 90-95%, the carbon dioxide concentration is controlled below 0.2%, and the budding time is 10-15 days; the nutrient solution is sprayed at 2-5cm above the mycelium every day 1 -2 times, it is advisable to moisten the mycelia surface, and irradiate with a combination of white light, red light, yellow light and blue light for 5-6 hours every day;

Harvesting of mushrooms: After budding, control the temperature of the fruiting room at 14-16°C, the air humidity at 85-90%, the concentration of carbon dioxide below 0.1%, and irradiate with scattered light for 10-12 hours a day. 1. When the diameter of the mushroom cap reaches 2cm, you can start harvesting, and harvest 2-3 fresh mushrooms every year.

Preferably, the macadamia nut shells and mulberry twigs are also subjected to the following pretreatment: macadamia nut shells are crushed to a particle size of 1-3mm, soaked in water for 2-3 days, and then added to the mulberry twigs together for stacking and fermenting for 3- 5 days, you can.

Preferably, the cottonseed hulls, macadamia nut shells, bagasse, palm dregs, wheat bran, and sawdust described in step (1) are wet materials soaked in water; wherein, the content of the cottonseed hulls, palm dregs, and wheat bran The water content is 15-20%, and the water content of the macadamia nut shells, mulberry branches, sawdust and bagasse is 65-70%.

Preferably, the parts by weight of each raw material in the step (1) are: 600 parts of cottonseed hulls, 350 parts of macadamia nut shells, 350 parts of mulberry branches, 250 parts of bagasse, 80 parts of palm meal, 100 parts of wheat bran, 100 parts of sawdust, 25 parts of lime.

Preferably, the carbon-to-nitrogen ratio C/N of the planting material in step (2) is 33-35.

Preferably, the mushroom stick bag described in step (3) is made of polyethylene or polypropylene, with a size of 17×33 cm, and the weight of the wet material after each bag is filled is 1.1-1.5 kg.

Preferably, for the inoculation described in step (3), each bag is inoculated with 30-50 ml of seafood mushroom strains.

Preferably, the preparation method of the nutrient solution is as follows: take fresh corn silk, add water 20-50 times its weight, remove the corn silk after boiling for 1-2 hours, add brown sugar of the same weight as the corn silk, and stir evenly to obtain nutrient solution.

Preferably, the illumination intensity of the white light in the combined light of the step (7) is 100-200lx, the illumination intensity of the red light is 50-100lx, the illumination intensity of the yellow light is 50-80lx, and the illumination intensity of the blue light is 20-100lx. 50lx.

Preferably, the illumination intensity of the scattered light in step (5) is 200lx-250lx, and the illumination intensity of the scattered light in step (7) is 250lx-300lx.

The raw material that the present invention uses:

The macadamia nut shell as used in the present invention refers to the outer hard shell that encloses the kernel of macadamia nuts. Research on macadamia nut shells shows that the main components of macadamia nut shells are cellulose and acid-insoluble essence, of which the cellulose content is 34.65%, the lignin content is 39.75%, and the moisture content is 8.45%. Macadamia nut shells are rich in cellulose and lignin, as well as nitrogen, phosphorus, potassium and other elements, which are especially suitable for the cultivation of seafood mushrooms. In the invention, macadamia nut shells are crushed, stacked and fermented and used as a cultivation substrate for seafood mushrooms.

The mulberry branches used in the present invention are obtained by crushing mulberry branches to 100-120 mesh and fully drying. Morus twigs contain more crude protein, lignin, pentose, cellulose and other nutrients, and have unique advantages in cultivating seafood mushrooms. The mulberry branches are composed of cortex, xylem and pith. The phloem of mulberry branches accounts for about 27%, the xylem about 72%, and the pith about 1%. According to detection, mulberry branch contains cellulose 25.3%, hemicellulose 19.1%, lignin 24.3%, crude protein 4.56%, carbon-nitrogen ratio (C: N) is 66.2, can be used as the carbon source material in the cultivation substrate. In addition, mulberry trees generally do not use pesticides because of the needs of sericulture, and there is no risk of pesticide residues in the cultivation of seafood mushrooms with mulberry twig scraps.

my country is the birthplace of sericulture and the main producing area of silk in the world, and the sericulture industry is inseparable from the planting of mulberry trees. At present, the mulberry branches in many rural areas are not fully utilized. According to statistics, the area of mulberry gardens in China is more than ^8000km2 , and the average annual production of mulberry branches per hectare of forested mulberry gardens is 18-22 tons, and the total national output can reach 14.4-18 million tons. As a large by-product of the sericulture industry, mulberry branches are used as raw materials for cultivating edible fungi, which have the advantages of abundant resources and low cost. Because the fiber content in the mulberry branch is high, the density is low, and it is relatively tough, and the crushed mulberry branch chips have many sharp edges and corners, so the present invention uses the mulberry branch chips and macadamia nut shells after stacking and fermenting.

The present invention has the following beneficial effects:

1. In the present invention, macadamia nut shells and mulberry twigs are used as cultivation substrates and applied to the cultivation and production of seafood mushrooms. Not only can harvest seafood mushrooms with unique flavor and rich nutrition, but also reduce the pollution of macadamia nut shells to the environment and improve The added value of mulberry branches promotes the development of edible fungi industry, macadamia nut industry chain, sericulture industry and other industries.

2. The cultivation substrate of the present invention is scientifically matched with raw materials such as macadamia nut shells, mulberry twigs, cottonseed husks, mulberry twigs, wood chips, wheat bran, bagasse, palm meal, etc. The source of raw materials is abundant, the cost is low, and the preparation method is simple , with rich and comprehensive nutrition, the carbon-to-nitrogen ratio is 33-35, which is suitable for the cultivation characteristics of seafood mushrooms. The invention not only solves the problems of wasting macadamia nut shell resources and polluting the environment, but also provides a new high-quality cultivation material formula for the cultivation of seafood mushrooms, provides a new direction for the development and utilization of macadamia nut shells, and improves the comprehensive utilization of macadamia nut shells efficiency.

3. The method for cultivating seafood mushrooms based on macadamia nut shells in the present invention can improve the biotransformation rate of seafood mushrooms and improve the yield and yield of seafood mushrooms by reasonably controlling factors such as temperature, humidity, carbon dioxide content and light conditions in each cultivation period. quality.

1) The present invention strictly controls the temperature and humidity of the cultivation chamber: during the germination period, the temperature of the cultivation chamber is controlled at 20-22°C, and the air humidity is kept at 60-65%, so as to prevent the occurrence of rot in the excessive air humidity and affect the Mycelium growth; during the post-ripening period of mycelia, slightly increase the temperature of the culture room to 23-25°C, increase the air humidity to 70-75%, and give scattered light, which can effectively promote the number of mycelia and increase the nutrients of mycelia Accumulation, in order to obtain the purpose of high yield of seafood mushroom.

2) The present invention properly ventilates the culture room every day during the post-ripening period of bacteria and mycelia, which can ensure that the oxygen supply of the mycelia will not be affected and the growth and development needs of the mycelia can be guaranteed. Aerobic respiration is an important basis for promoting the accumulation of organic matter in edible fungi. During the growth of seafood mushrooms, a certain amount of carbon dioxide will be released. Maintaining proper ventilation is conducive to adjusting the air environment in the cultivation room to meet the normal growth of seafood mushroom mycelia.

3) the present invention sprays nutrient solution to mycelia in the stages of scratching bacteria and bud reminder, and the raw materials for preparing nutrient solution are corn silk and brown sugar, and corn silk contains active ingredients such as polysaccharides, saponins, flavonoids, sterols, amino acids, alkaloids, and brown sugar. In addition to containing sugar, it is also rich in vitamins, such as vitamin B1, B2, B6, vitamin C, etc., as well as trace elements such as iron, zinc, manganese, chromium, anthocyanins, anthocyanins (flavonoids), and catechins. Active ingredients such as vitamins; the trace elements and small molecule active substances contained in the nutrient solution can provide sufficient nutrients for the fruiting stage of seafood mushrooms, can promote the growth rate of seafood mushrooms, and promote the accumulation of protein and mineral elements in seafood mushrooms , Improve the nutritional value and biotransformation rate of seafood mushrooms. Compared with seafood mushrooms cultivated by spraying nutrient solution in the present invention and those without spraying nutrient solution, under the same cultivation time, the fruiting body of the present invention is stronger; after difference analysis, it is found that the mushrooms sprayed with nutrient solution in the cultivation process Seafood mushrooms have higher contents of total flavonoids, protein, fat and other nutrients, and the yield and biotransformation rate of fresh mushrooms have also increased.

4) In the mushrooming management stage of the present invention, by using a combination of white light, red light, yellow light and blue light to irradiate, the content of calcium, copper, zinc, iron, potassium and other mineral elements and vitamins in seafood mushrooms can be promoted. Accumulation, thereby improving the nutritional value of seafood mushrooms.

detailed description

Below in conjunction with embodiment the present invention will be further described:

Example 1

A method for cultivating seafood mushrooms using macadamia nut shells as a substrate, comprising the following steps:

(1) Ingredients: Weigh the following raw materials for ingredients by weight: 600 parts of cottonseed hulls, 350 parts of macadamia nut shells, 350 parts of mulberry branches, 250 parts of bagasse, 80 parts of palm meal, 100 parts of wheat bran, and 100 parts of sawdust part, and then weighed 25 parts of lime, for subsequent use;

Among them, macadamia nut shells and mulberry twigs are also pretreated as follows: macadamia nut shells are crushed to a particle size of 2mm, soaked in water for 3 days, then added with mulberry twigs and piled up and fermented for 5 days. Nut shells, bagasse, palm meal, wheat bran, and sawdust are wet materials soaked in water; the moisture content of cottonseed shells, palm meal, and wheat bran is 15%, and the content of macadamia nut shells, mulberry chips, wood chips, and bagasse The amount of water is 65%.

(2) Mixing material: Add cottonseed hulls, macadamia nut shells, mulberry branches, wood chips, wheat bran, bagasse, and palm meal to the mixing machine in proportion, add water, adjust the moisture content to 65%, and then add lime The powder was mixed well, and the pH was adjusted to 10.5 to obtain the cultivation material; the carbon-nitrogen ratio C/N of the obtained cultivation material was 33;

(3) Bagging and inoculation: put the cultivation material into the bacteria stick bag, the material of the bacteria stick bag is polypropylene, the specification is 17×33cm, the wet material weighs 1.1kg after filling each bag, and then carry out high temperature sterilization, After cooling, inoculate seafood mushroom strains under aseptic conditions, and inoculate 30ml of seafood mushroom strains in each bag, which is the culture bag;

(4) Bacteria: move the culture bag to the culture room for culture, control the temperature of the culture room to 20°C, the air humidity to 65%, ventilate 3 times a day, 40 minutes each time, and culture in shading for 45 days, the bag can be filled with mycelium;

(5) post-ripening mycelia: enter post-ripening period after the mycelium is full of bags, control the culture room temperature to be 23°C, air humidity 72%, give light intensity every day to be the scattered light of 200lx, once every 2h to indoor ventilation, The ventilation time is 15 minutes each time, the carbon dioxide concentration is controlled below 0.3%, and cultured for 40 days until the mycelium turns gray or khaki, and the post-ripening period ends.

(6) Scratching fungus: Use a fungus scratching machine to open the fungus bag to scratch the fungus, remove the old fungus block and the fungus skin, and spray the nutrient solution on the surface of the fungus bag, leave the fungus bag for 1 hour and then move the fungus bag to the fruiting room; nutrition The preparation method of the liquid is as follows: take fresh corn silk, add water 50 times its weight, remove the corn silk after boiling for 2 hours, add brown sugar of the same weight as the corn silk, and stir evenly to obtain the nutrient solution.

(7) Mushroom management: Mushroom management is divided into two stages: bud reminder and mushroom harvest;

Budding acceleration: the temperature of the fruiting room is controlled at 15°C, the air humidity is 95%, the carbon dioxide concentration is controlled below 0.2%, and the budding time is 10 days; the nutrient solution is sprayed once a day at 2 cm above the mycelium, and the surface of the mycelium is wet. It is advisable to use a combination of white light, red light, yellow light and blue light for 6 hours of irradiation every day; the light intensity of white light in the combination light is 150lx, the light intensity of red light is 80lx, the light intensity of yellow light is 60lx, The light intensity is 20lx;

Harvesting of mushrooms: After budding, control the temperature of the fruiting room at 16°C, the air humidity at 90%, the concentration of carbon dioxide below 0.1%, and irradiate with scattered light for 12 hours a day. The intensity of the scattered light is 250lx. To 5cm, mushroom cap diameter reaches 2cm, you can start harvesting, harvest 3 fresh mushrooms per year.

Example 2

A method for cultivating seafood mushrooms using macadamia nut shells as a substrate, comprising the following steps:

(1) Ingredients: Weigh the following raw materials for ingredients by weight: 700 parts of cottonseed hulls, 400 parts of macadamia nut shells, 300 parts of mulberry branches, 200 parts of bagasse, 60 parts of palm meal, 80 parts of wheat bran, and 80 parts of sawdust part, and then weighed 22 parts of lime, for subsequent use;

Among them, macadamia nut shells and mulberry twigs are also pretreated as follows: macadamia nut shells are crushed to a particle size of 1mm, soaked in water for 2 days, and then added with mulberry twigs and piled up and fermented for 5 days. Nut shells, bagasse, palm meal, wheat bran, and sawdust are wet materials soaked in water; the moisture content of cottonseed shells, palm meal, and wheat bran is 18%, and the content of macadamia nut shells, mulberry chips, wood chips, and bagasse The amount of water is 70%.

(2) Mixing material: Add cottonseed hulls, macadamia nut shells, mulberry branches, wood chips, wheat bran, bagasse, and palm meal to the mixing machine in proportion, add water, adjust the moisture content to 68%, and then add lime The powder is mixed well, and the pH is adjusted to 11 to obtain the cultivation material; the carbon-nitrogen ratio C/N of the obtained cultivation material is 34;

(3) Bagging and inoculation: put the cultivation material in the bacteria stick bag, the material of the bacteria stick bag is polyethylene, the specification is 17×33cm, the wet material weighs 1.2kg after filling each bag, and then carry out high temperature sterilization, After cooling, inoculate seafood mushroom strains under aseptic conditions, and inoculate 40ml of seafood mushroom strains in each bag, which is the culture bag;

(4) Bacteria: move the culture bag to the culture room for culture, control the temperature of the culture room to 21°C, the air humidity to 63%, ventilate 4 times a day, 35 minutes each time, culture in shading for 46 days, and the mycelia can fill the bag;

(5) post-ripening mycelia: after the mycelium is full of bags, enter the post-ripening period. The temperature of the control culture room is 24° C., the air humidity is 73%, and the scattered light that the intensity of light is given every day is 250 lx, and the room is ventilated once every 1 h. The ventilation time is 10 minutes each time, the carbon dioxide concentration is controlled below 0.3%, and cultured for 35 days until the mycelium turns gray or khaki, and the post-ripening period ends.

(6) Scratching fungus: use a fungus scratching machine to open the fungus bag to scratch the fungus, remove the old fungus seed block and the fungus skin, and spray the nutrient solution on the fungus bag material surface, and move the fungus bag to the fruiting room after standing for 2 hours; nutrition The preparation method of the liquid is as follows: take fresh corn silk, add water 30 times its weight, remove the corn silk after boiling for 1.5 hours, add brown sugar of the same weight as the corn silk, and stir evenly to obtain the nutrient solution.

(7) Mushroom management: Mushroom management is divided into two stages: bud reminder and mushroom harvest;

Budding acceleration: the temperature of the fruiting room is controlled at 12°C, the air humidity is 92%, the carbon dioxide concentration is controlled below 0.2%, and the budding time is 15 days; the nutrient solution is sprayed twice a day at the 5cm above the mycelium, and the surface of the mycelium is wet. It is advisable to use a combination of white light, red light, yellow light and blue light to irradiate for 5.5 hours every day; the light intensity of the white light in the combination light is 100lx, the light intensity of the red light is 90lx, and the light intensity of the yellow light is 50lx. The intensity of the blue light is 30lx;

Mushroom harvesting: After budding, control the temperature of the fruiting room at 14°C, the air humidity at 85%, the concentration of carbon dioxide below 0.1%, and irradiate with scattered light for 11 hours a day. The intensity of the scattered light is 280lx. To 5cm, mushroom cap diameter reaches 2cm, you can start harvesting, harvest 3 fresh mushrooms per year.

Example 3

A method for cultivating seafood mushrooms using macadamia nut shells as a substrate, comprising the following steps:

(1) Ingredients: Weigh the following raw materials for ingredients by weight: 800 parts of cottonseed hulls, 200 parts of macadamia nut shells, 400 parts of mulberry branches, 300 parts of bagasse, 80 parts of palm meal, 120 parts of wheat bran, and 90 parts of wood chips part, and then weighed 25 parts of lime, for subsequent use;

Among them, macadamia nut shells and mulberry twigs are also pretreated as follows: macadamia nut shells are crushed to a particle size of 3mm, soaked in water for 3 days, then added with mulberry twigs and piled up for fermentation for 5 days; cottonseed shells, Australian Nut shells, bagasse, palm meal, wheat bran, and sawdust are wet materials soaked in water; the moisture content of cottonseed shells, palm meal, and wheat bran is 20%, and the content of macadamia nut shells, mulberry chips, wood chips, and bagasse The amount of water is 70%.

(2) Mixing materials: Add cottonseed hulls, macadamia nut shells, mulberry branches, wood chips, wheat bran, bagasse, and palm meal to the mixing machine in proportion, add water, adjust the moisture content to 60%, and then add lime The powder is mixed well, and the pH is adjusted to 12 to obtain the cultivation material; the carbon-nitrogen ratio C/N of the obtained cultivation material is 35;

(3) Bagging and inoculation: put the cultivation material in the bacteria stick bag, the material of the bacteria stick bag is polyethylene, the specification is 17×33cm, the wet material weighs 1.3kg after filling each bag, and then carry out high temperature sterilization, After cooling, inoculate seafood mushroom strains under aseptic conditions, and inoculate 40ml of seafood mushroom strains in each bag, which is the culture bag;

(4) Bacteria: move the culture bag to the culture room for culture, control the temperature of the culture room to 22°C, the air humidity to 65%, ventilate 4 times a day, 30 minutes each time, and culture for 50 days in shading, the bag can be full of hyphae;

(5) post-ripening mycelia: enter post-ripening period after the mycelium is full of bags, control the culture room temperature to be 25°C, air humidity 75%, give light intensity every day to be the scattered light of 220lx, once every 1h to indoor ventilation, Each ventilation time is 12min, the carbon dioxide concentration is controlled below 0.3%, and cultivated for 30 days until the mycelium turns gray or khaki, and the post-ripening period ends.

(6) Scratching fungus: use a fungus scratching machine to open the fungus bag to scratch the fungus, remove the old fungus seed block and the fungus skin, and spray the nutrient solution on the fungus bag material surface, and move the fungus bag to the fruiting room after standing for 2 hours; nutrition The preparation method of the liquid is as follows: take fresh corn silk, add water 40 times its weight, remove the corn silk after boiling for 2 hours, add brown sugar of the same weight as the corn silk, and stir evenly to obtain the nutrient solution.

(7) Mushroom management: Mushroom management is divided into two stages: bud reminder and mushroom harvest;

Budding acceleration: The temperature of the fruiting room is controlled at 14°C, the air humidity is 95%, the carbon dioxide concentration is controlled below 0.2%, and the budding time is 12 days; the nutrient solution is sprayed 2 times a day on the 2cm above the mycelium, and the surface of the mycelium is wet. It is advisable to use a combination of white light, red light, yellow light and blue light for 5 hours of irradiation every day; the light intensity of white light in the combination light is 120lx, the light intensity of red light is 70lx, the light intensity of yellow light is 80lx, The light intensity is 40lx;

Harvesting of mushrooms: After budding, control the temperature of the fruiting room at 16°C, the air humidity at 90%, and the concentration of carbon dioxide below 0.1%. Scattered light is irradiated for 10 hours a day, and the intensity of scattered light is 300lx. To 5cm, mushroom cap diameter reaches 2cm, you can start harvesting, harvest 3 fresh mushrooms per year.

Example 4

A method for cultivating seafood mushrooms using macadamia nut shells as a substrate, comprising the following steps:

(1) Ingredients: Weigh the following raw materials for ingredients by weight: 600 parts of cottonseed hulls, 600 parts of macadamia nut shells, 400 parts of mulberry branches, 150 parts of bagasse, 60 parts of palm meal, 110 parts of wheat bran, and 80 parts of sawdust part, and then weighed 25 parts of lime, for subsequent use;

Among them, macadamia nut shells and mulberry twigs are also pretreated as follows: macadamia nut shells are crushed to a particle size of 1mm, soaked in water for 3 days, then added with mulberry twigs and piled up for fermentation for 5 days; Nut shells, bagasse, palm meal, wheat bran, and sawdust are wet materials soaked in water; the moisture content of cottonseed shells, palm meal, and wheat bran is 20%, and the content of macadamia nut shells, mulberry chips, wood chips, and bagasse The amount of water is 65%.

(2) Mixing material: Add cottonseed hulls, macadamia nut shells, mulberry branches, wood chips, wheat bran, bagasse, and palm meal to the mixing machine in proportion, add water, adjust the moisture content to 70%, and then add lime The powder was mixed well, and the pH was adjusted to 11.5 to obtain the cultivation material; the carbon-nitrogen ratio C/N of the obtained cultivation material was 33.5;

(3) Bagging and inoculation: put the cultivation material into the bacteria stick bag, the material of the bacteria stick bag is polypropylene, the specification is 17×33cm, the wet material weighs 1.4kg after filling each bag, and then carry out high temperature sterilization, After cooling, inoculate seafood mushroom strains under aseptic conditions, and inoculate 50ml of seafood mushroom strains in each bag, which is the culture bag;

(4) Bacterial growth: move the culture bag to the culture room for bacteria growth, control the temperature of the culture room at 22°C, air humidity of 65%, ventilate 4 times a day, 40 minutes each time, culture in shading for 48 days, and the mycelia can fill the bag;

(5) post-ripening mycelia: after the mycelium is full of bags, enter the post-ripening period. The temperature of the control culture room is 24 ° C, the air humidity is 72%, and the scattered light that the light intensity is given every day is 250 lx, and the room is ventilated once every 1 h. The ventilation time is 15 minutes each time, the carbon dioxide concentration is controlled below 0.3%, and cultured for 36 days until the mycelium turns gray or khaki, and the post-ripening period ends.

(6) Scratching fungus: use a fungus scratching machine to open the fungus bag to scratch the fungus, remove the old fungus seed block and the fungus skin, and spray the nutrient solution on the fungus bag material surface, and move the fungus bag to the fruiting room after standing for 2 hours; nutrition The preparation method of the liquid is as follows: take fresh corn silk, add water 20 times its weight, remove the corn silk after boiling for 1 hour, add brown sugar of the same weight as the corn silk, and stir evenly to obtain the nutrient solution.

(7) Mushroom management: Mushroom management is divided into two stages: bud reminder and mushroom harvest;

Budding acceleration: The temperature of the fruiting room is controlled at 13°C, the air humidity is 90%, the carbon dioxide concentration is controlled below 0.2%, and the budding time is 15 days; the nutrient solution is sprayed twice a day on the 5cm above the mycelium, and the surface of the mycelium is wet. It is advisable to use a combination of white light, red light, yellow light and blue light to irradiate for 5 hours every day; the light intensity of white light in the combined light is 100lx, that of red light is 100lx, that of yellow light is 60lx, The light intensity is 50lx;

Harvesting of mushrooms: After budding, control the temperature of the fruiting room at 15°C, the air humidity at 85%, the concentration of carbon dioxide below 0.1%, and irradiate with scattered light for 10 hours a day. The intensity of scattered light is 300lx. To 5cm, mushroom cap diameter reaches 2cm, you can start harvesting, harvest 3 fresh mushrooms per year.

Comparative example 1

The difference from Example 1 is that the cultivation material formula of Comparative Example 1 does not contain macadamia nut shells and mulberry twigs, and the macadamia nut shells and mulberry twigs are replaced with cottonseed shells of the same weight, and other cultivation steps are the same as in Example 1. of the same.

Comparative example 2

The difference from Example 1 is that the cultivation material formula of Comparative Example 2 does not contain macadamia nut shells and mulberry twigs, and the macadamia nut shells and mulberry twigs are replaced with cottonseed shells of the same weight, and the fruiting management stage does not use Combined light irradiation, combined light is replaced by natural scattered light; other cultivation steps are all the same as in Example 1.

Comparative example 3

The difference from Example 1 is that the cultivation material formula of Comparative Example 3 does not contain macadamia nut shells and mulberry twigs, and the macadamia nut shells and mulberry twigs are replaced with cottonseed shells of the same weight, and in the stage of scratching bacteria and budding No nutrient solution was sprayed, and other cultivation steps were all the same as in Example 1.

Comparative example 4

The difference from Example 1 is that the cultivation material formula of Comparative Example 3 does not contain macadamia nut shells and mulberry twigs, and the macadamia nut shells and mulberry twigs are replaced with cottonseed shells of the same weight; no combination is used in the fruiting management stage Light irradiation, combined light is replaced by natural scattered light; and no nutrient solution is sprayed in the stages of scratching bacteria and budding, and other cultivation steps are the same as in Example 1.

According to the seafood mushrooms produced by the methods of Examples 1-4 and Comparative Examples 1-4, their nutritional components were detected. Among them, the content of crude protein is determined according to GB5009.5-2016 "Determination of Protein in Food", the content of vitamin C is determined by 2,6-dichloroindophenol titration method, and the content of calcium, iron and zinc is determined according to GB5009.92 "Determination of Calcium in Food", GB5009.90-2016 "Determination of Iron in Food", GB5009.14-2017 "Determination of Zinc in Food" for determination. The test results are shown in Table 1 below.

Table 1 Nutritional components of seafood mushrooms in each group

Wherein, biological efficiency refers to the ratio of the fresh product weight of edible fungus to the dry matter weight of the culture medium; after testing, the water content of the bacterial bag of the present invention remains at about 60%, so the dry matter weight of the culture medium is determined according to 40% of the total weight of the fungus bag. calculate. The detection results of crude protein, vitamin C, calcium content, iron content and zinc content are calculated by the weight of fresh seafood mushroom per 1kg.

As can be seen from Table 1, the fresh mushroom yield, biological efficiency and each nutritional component of the seafood mushrooms cultivated in Examples 1-4 of the present invention are all higher than those in Comparative Examples 1-4. The fresh mushroom output of the single bag mushroom bag of the present invention is 530-700g, and the single bag output of comparative example 1-4 has only about 400-450g, and embodiment 1 compares comparative example increase production and reaches more than 17.8%; Biological efficiency of the present invention reaches More than 120%, while the highest biological efficiency in the comparative example is only 102.3%; the crude protein content of Examples 1-4 of the present invention reaches 30.5-31.3 g/kg, compared with the comparative example, the content has improved more than 28%; The vitamin C content of Examples 1-4 of the present invention reaches 143.2-145.7 mg/kg, compared with the comparative example, the content has increased by more than 3.5%; the mineral content of Examples 1-4 of the present invention is also higher than that of the comparative example, The calcium content is above 22.4mg/kg, the iron content is above 3.14mg/kg, and the zinc content is above 6.58mg/kg. This shows that the nutritional value of the seafood mushrooms cultivated by the present application is higher than that of the comparative examples, and that after adding macadamia nut shells and mulberry twigs to the cultivation substrate of the present application, in combination with steps such as spraying nutrient solution and irradiating combined light, it can Effectively enhance the nutritional value of seafood mushrooms.

Although the specific implementation of the present invention has been described above, it does not limit the protection scope of the invention. Those skilled in the art should understand that on the basis of the technical solution of the present invention, those skilled in the art can do it without creative work. Various modifications or variations are still within the protection scope of the present invention.

Claims (10)

1. A hypsizygus marmoreus cultivation method taking macadamia shell as a substrate is characterized by comprising the following steps: the method comprises the following steps:

(1) Preparing materials: weighing the following raw materials in parts by weight for proportioning: 500-800 parts of cottonseed hulls, 200-600 parts of macadamia nut shells, 200-400 parts of mulberry twig crumbs, 100-300 parts of bagasse, 60-100 parts of palm dregs, 80-120 parts of wheat bran and 80-100 parts of wood chips, and then 20-25 parts of lime is weighed for later use;

(2) Mixing materials: adding cottonseed hull, macadamia shell, ramulus Mori bits, sawdust, wheat bran, bagasse and palm meal into a blender in proportion, adding water, adjusting water content to 60-70%, adding lime powder, stirring, and adjusting pH to 10-12 to obtain cultivation material;

(3) Bagging and inoculating: filling the cultivation material into a mushroom stick bag, then performing high-temperature sterilization, cooling, and inoculating the seafood mushroom strain under the aseptic condition to obtain a cultivation bag;

(4) Spawn running: transferring the culture bag to a culture room for spawn running culture, controlling the temperature of the culture room to be 20-22 ℃ and the air humidity to be 60-65%, ventilating for 3-4 times every day, and culturing for 30-40min each time in a shading mode for 45-50d, wherein the bag can be filled with hyphae;

(5) After-ripening of hyphae: after the bag is filled with hyphae, the post maturation period is started, the temperature of the culture room is controlled to be 23-25 ℃, the air humidity is 70-75%, scattered light is given every day, indoor ventilation is carried out once every 1-2h, the ventilation time is 10-15min every time, the carbon dioxide concentration is controlled to be below 0.3%, the culture is carried out for 30-40 days until the hyphae are turned into gray or earthy yellow, and the post maturation period is finished;

(6) Scratching fungi: opening the fungus bags by using a fungus scratching machine to scratch fungus, removing old fungus seed blocks and fungus peels, spraying nutrient solution on the material surface of the fungus bags, standing for 1-2h, and then moving the fungus bags to a fruiting chamber;

(7) And (3) fruiting management: fruiting management comprises two stages of bud forcing and fruiting harvesting;

bud forcing: the fruiting chamber temperature is controlled at 12-16 deg.C, air humidity is 90-95%, carbon dioxide concentration is controlled below 0.2%, and bud forcing time is 10-15 days; spraying nutrient solution 2-5cm above the hyphae for 1-2 times per day, preferably moistening hyphae surface, and irradiating with combined light of white light, red light, yellow light and blue light for 5-6 hr per day;

fruiting and harvesting: after inducement to bud, controlling the temperature of the fruiting chamber at 14-16 ℃, the air humidity at 85-90%, the carbon dioxide concentration below 0.1%, irradiating with scattered light for 10-12 hours every day, starting harvesting when the length of stipe reaches 5cm and the diameter of pileus reaches 2cm, and harvesting 2-3 times of mushrooms every year.

2. The method for cultivating hypsizygus marmoreus using macadamia shell as substrate according to claim 1, wherein: the macadamia shell and mulberry branch scraps are also pretreated by the following steps: pulverizing macadamia shell to particle size of 1-3mm, soaking in water for 2-3 days, adding ramulus Mori powder, and fermenting for 3-5 days.

3. The method of claim 1, wherein the method comprises the steps of: the cottonseed hulls, the macadamia shells, the bagasse, the palm meal, the wheat bran and the wood chips in the step (1) are wet materials soaked in water; wherein the water content of the cottonseed hulls, the palm meal and the wheat bran is 15-20%, and the water content of the macadamia nut shells, the mulberry branch scraps, the wood chips and the bagasse is 65-70%.

4. The method of claim 1, wherein the method comprises the steps of: the weight parts of the raw materials in the step (1) are as follows: 600 parts of cottonseed hulls, 350 parts of macadamia shell, 350 parts of mulberry twig chips, 250 parts of bagasse, 80 parts of palm meal, 100 parts of wheat bran, 100 parts of wood chips and 25 parts of lime.

5. The method of claim 1, wherein the method comprises the steps of: the carbon-nitrogen ratio C/N of the cultivation material in the step (2) is 33-35.

6. The method of claim 1, wherein the method comprises the steps of: the material of the fungus stick bag in the step (3) is polyethylene or polypropylene, the specification is 17 x 33cm, and the wet material weight after each bag is filled is 1.1-1.5kg.

7. The method for cultivating hypsizygus marmoreus using macadamia shell as substrate according to claim 1, wherein: and (3) inoculating 30-50ml of hypsizygus marmoreus strains in each bag.

8. The method of claim 1, wherein the method comprises the steps of: the preparation method of the nutrient solution comprises the following steps: adding water 20-50 times the weight of fresh stigma Maydis, boiling for 1-2 hr, removing stigma Maydis, adding brown sugar with the same weight as stigma Maydis, and stirring to obtain nutritional liquid.

9. The method of claim 1, wherein the method comprises the steps of: the illumination intensity of the white light in the combined light in the step (7) is 100-200lx, the illumination intensity of the red light is 50-100lx, the illumination intensity of the yellow light is 50-80lx, and the illumination intensity of the blue light is 20-50lx.

10. The method of claim 1, wherein the method comprises the steps of: the intensity of the scattered light in the step (5) is 200lx to 250lx, and the intensity of the scattered light in the step (7) is 250lx to 300lx.