CN117814070B - Preparation method of edible fungus bag based on walnut waste - Google Patents
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Abstract
The invention provides a preparation method of an edible fungus bag based on walnut wastes, and relates to the technical field of edible fungus planting. The edible fungus bag based on walnut waste is mainly prepared from walnut oil cakes, walnut branches, bran, shell and fight plant sawdust, gypsum powder, lime, brown sugar and corncob, wherein the walnut oil cakes are steamed, then the walnut branches and the bran are mixed for stir-frying treatment, and then the mixture is mixed with other raw materials and filled to prepare the fungus bag. The invention overcomes the defects of the prior art, optimizes the raw materials and the formula of the fungus bag by adding the walnut branches and the walnut oil cakes under the condition of not using chemical agents, improves the planting effect of the fungus bag on the edible fungi, and further improves the yield of the edible fungi.
Description
Technical Field
The invention relates to the technical field of edible fungus planting, in particular to a preparation method of an edible fungus bag based on walnut wastes.
Background
In recent years, the edible fungus industry is developed very rapidly, has an important effect on rural economic development, and is one of important ways for increasing the income of farmers and solving the employment problem of the farmers. The total yield of the edible fungi reaches 4133.96 ten thousand tons in 2021, and the total yield value is 3 475.63 hundred million yuan. The method brings great improvement to the economic development and employment problems in rural areas.
The edible fungi contains rich proteins, polysaccharides, amino acids and other substances, has high medicinal, nutritional and health care values, and has the effects of resisting tumor, resisting virus, reducing blood fat and the like. However, in the edible fungi cultivation process, the byproducts of crops are often used as the base materials for cultivation, and although the growth of the edible fungi can be ensured to a certain extent, the final production effect is still insufficient.
Aiming at the problem of insufficient yield of edible fungi, chemical agents such as mushroom cultivating agents, metal ion plant growth regulators and the like are often adopted for assisting in planting at the present stage, but people pay more attention to food safety at present, and the quality requirements on food materials are also higher, so that the edible fungi which are planted in an assisting manner by using the chemical agents are often lower in selling price although the yield is improved, and further cause additional economic loss due to pesticide residues and environmental pollution.
In order to solve the problem, the optimization of the composition and configuration of the edible fungi planting fungi bag to improve the yield of the edible fungi is a great direction of edible fungi planting at the present stage.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation method of the edible fungus bag based on the walnut waste, the raw materials and the formula of the bag are optimized through the addition of the walnut oil cakes and the walnut branches, the planting effect of the bag on the edible fungus is improved through the pretreatment of the raw materials, and the yield of the edible fungus is improved under the condition that no chemical reagent is used.
In order to achieve the above object, the technical scheme of the present invention is realized by the following technical scheme:
a preparation method of an edible fungus bag based on walnut wastes comprises the following steps:
s1, collecting waste walnut oil cakes, spreading and steaming the walnut oil cakes, taking out and cooling the walnut oil cakes to obtain pretreated walnut oil cakes for later use;
s2, stir-frying the pretreated walnut oil cake, bran and cut walnut branches, cooling and crushing until the particle size is 0.5-1cm, and obtaining a premixed raw material for later use;
s3, mixing the wood dust, gypsum powder and lime of the Fagaceae plant with the premixed raw materials, and uniformly stirring to obtain a primary mixture for later use;
S4, adding clear water into brown sugar to dissolve, pouring the mixture into the preliminary mixture, adding crushed corncob, and continuously and uniformly stirring to obtain a filler for later use;
S5, filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, fastening two ends, sterilizing and cooling to obtain the edible fungus bag.
Preferably, the fungus package comprises the following raw materials in parts by mass: 20-50 parts of walnut oil cake, 30-80 parts of walnut branches, 10-20 parts of bran, 20-40 parts of shell and bucket plant wood dust, 1-2 parts of gypsum powder, 1.2-1.8 parts of lime, 1-3 parts of brown sugar and 20-30 parts of corncob.
Preferably, the steaming time in the step S1 is 10-15min, and the steaming steam temperature is 120 ℃.
Preferably, the stir-frying in the step S2 is performed for 10-20min with small fire until the surface color of the walnut branches is deepened.
Preferably, the grain size of the corncob in the S4 is 0.1-2cm.
Preferably, the sterilization mode in the step S5 is that the sterilization is carried out at 108 ℃ and 8h, and after the sterilization is finished, the sterilization is naturally cooled to 70-75 ℃, and then the sterilization is rapidly transferred to a forced cooling chamber to be cooled to the room temperature.
Preferably, the length of the edible fungus bag in the step S5 is 30-40cm, and the diameter is 12-18cm.
Preferably, the edible fungus bag is used by punching holes on the surface of the edible fungus bag by using a punching rod, inoculating edible fungus strains in the holes, and culturing the edible fungus bag according to the environmental temperature.
Preferably, the depth of holes punched by the punching rod is 3-4cm, and the distance of holes is 5-8cm.
Preferably, the perforating rod needs to disinfect the contact part of the tool and the perforating personnel before perforation.
The invention provides a preparation method of an edible fungus bag based on walnut wastes, which has the advantages that compared with the prior art:
According to the invention, agricultural wastes such as walnut oil cakes and walnut branches are added into the edible fungi planting fungus bags, so that the planting effect of the fungus bags is effectively ensured, the byproduct loss of walnut planting is reduced, the subsequent planting effect on the edible fungi can be effectively improved through steaming the walnut oil cakes and stir-frying the walnut branches and the bran, the survival of the edible fungi is ensured, the yield of the edible fungi is further improved, the economic benefit of edible fungi planting is improved, the use of chemical reagents is reduced, and the planting safety and environmental friendliness are ensured.
Drawings
FIG. 1 is a schematic view of a pre-pack filler for fungus package according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of punching the fungus bag of example 1 with a punching rod during the planting detection of the present invention;
FIG. 3 is a schematic diagram showing the growth of hypha 10d in the fungus bag of example 1 in the planting test according to the present invention;
FIG. 4 is a schematic diagram showing the growth of hypha 25d in the fungus bag of example 1 in the planting test according to the present invention;
FIG. 5 is a schematic view showing the growth of mycelium 45d in the fungus bag of example 1 in the planting test of the present invention;
FIG. 6 is a schematic diagram showing the growth of mycelium 70d in the fungus bag of example 1 in the planting test of the present invention;
FIG. 7 is a schematic diagram of fruiting period of fungus bag of example 1 in the planting and detecting process of the invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
Preparation of fungus bags:
(1) Preparing materials: the preparation method comprises the following steps of: 40 parts of walnut oil cake, 50 parts of walnut branches, 15 parts of bran, 30 parts of shell and bucket plant wood chips, 1.5 parts of gypsum powder, 1.5 parts of lime, 2 parts of brown sugar and 25 parts of corncob (with the particle size of 0.1-2 cm);
(2) Spreading the walnut oil cake on a thin plate, steaming in a steamer at 120deg.C under hot steam for 12min, taking out, and cooling to obtain pretreated walnut oil cake;
(3) Placing the pretreated walnut oil cake, bran and cut walnut branches (with the length of 2-3 cm) in a frying pan, frying with small fire for 15min until the surface color of the walnut branches deepens to brown, taking out, cooling, and pulverizing to the particle size of 0.5-1cm to obtain a premixed raw material;
(4) Mixing the wood dust, gypsum powder and lime of Fagaceae with the above pre-mixed raw materials, and stirring to obtain a primary mixture;
(5) Adding the brown sugar into deionized water according to the ratio of the solution to the solution of 1:5, stirring and dissolving, pouring the mixture into the preliminary mixture, adding the corncob, and continuously and uniformly stirring to obtain a filler;
(6) Filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, tightly binding the two ends, controlling the length to be 35+/-2 cm and the diameter to be 14+/-2 cm, sterilizing at 108 ℃ for 8h, naturally cooling to 75 ℃, rapidly transferring to a forced cooling chamber, and cooling to room temperature to obtain the edible fungus bag.
Comparative example 1:
Preparation of fungus bags:
(1) Preparing materials: the preparation method comprises the following steps of: 40 parts of walnut oil cake, 50 parts of walnut branches, 15 parts of bran, 30 parts of shell and bucket plant wood chips, 1.5 parts of gypsum powder, 1.5 parts of lime, 2 parts of brown sugar and 25 parts of corncob (with the particle size of 0.1-2 cm);
(2) Spreading the walnut oil cake on a thin plate, steaming in a steamer at 120deg.C under hot steam for 12min, taking out, and cooling to obtain pretreated walnut oil cake;
(3) Mixing the pretreated walnut oil cake, bran and cut walnut branches (2-3 cm), and pulverizing to obtain a premixed raw material with the particle size of 0.5-1 cm;
(4) Mixing the wood dust, gypsum powder and lime of Fagaceae with the above pre-mixed raw materials, and stirring to obtain a primary mixture;
(5) Adding the brown sugar into deionized water according to the ratio of the solution to the solution of 1:5, stirring and dissolving, pouring the mixture into the preliminary mixture, adding the corncob, and continuously and uniformly stirring to obtain a filler;
(6) Filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, tightly binding the two ends, controlling the length to be 35+/-2 cm and the diameter to be 14+/-2 cm, sterilizing at 108 ℃ for 8h, naturally cooling to 75 ℃, rapidly transferring to a forced cooling chamber, and cooling to room temperature to obtain the edible fungus bag.
Comparative example 2:
Preparation of fungus bags:
(1) Preparing materials: the preparation method comprises the following steps of: 40 parts of walnut oil cake, 50 parts of walnut branches, 15 parts of bran, 30 parts of shell and bucket plant wood chips, 1.5 parts of gypsum powder, 1.5 parts of lime, 2 parts of brown sugar and 25 parts of corncob (with the particle size of 0.1-2 cm);
(2) Placing the walnut oil cake mixed bran and the cut walnut branches (2-3 cm) in a frying pan, frying with small fire for 15min until the surface color of the walnut branches deepens, taking out, cooling, and pulverizing to obtain a premix raw material with the particle size of 0.2-1.5 cm;
(3) Mixing the wood dust, gypsum powder and lime of Fagaceae with the above pre-mixed raw materials, and stirring to obtain a primary mixture;
(4) Adding the brown sugar into deionized water according to the ratio of the solution to the solution of 1:5, stirring and dissolving, pouring the mixture into the preliminary mixture, adding the corncob, and continuously and uniformly stirring to obtain a filler;
(5) Filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, tightly binding the two ends, controlling the length to be 35+/-2 cm and the diameter to be 14+/-2 cm, sterilizing at 108 ℃ for 8 h, naturally cooling to 75 ℃, rapidly transferring to a forced cooling chamber, and cooling to room temperature to obtain the edible fungus bag.
Comparative example 3:
Preparation of fungus bags:
(1) Preparing materials: the preparation method comprises the following steps of: 40 parts of walnut oil cake, 50 parts of walnut branches, 15 parts of bran, 30 parts of shell and bucket plant wood chips, 1.5 parts of gypsum powder, 1.5 parts of lime, 2 parts of brown sugar and 25 parts of corncob (with the particle size of 0.1-2 cm);
(2) Mixing walnut oil cakes, bran and walnut branches, and crushing the mixture to a particle size ranging from 0.5 cm to 1cm to obtain a premixed raw material;
(3) Mixing the wood dust, gypsum powder and lime of Fagaceae with the above pre-mixed raw materials, and stirring to obtain a primary mixture;
(4) Adding the brown sugar into deionized water according to the ratio of the solution to the solution of 1:5, stirring and dissolving, pouring the mixture into the preliminary mixture, adding the corncob, and continuously and uniformly stirring to obtain a filler;
(5) Filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, tightly binding the two ends, controlling the length to be 35+/-2 cm and the diameter to be 14+/-2 cm, sterilizing at 108 ℃ for 8 h, naturally cooling to 75 ℃, rapidly transferring to a forced cooling chamber, and cooling to room temperature to obtain the edible fungus bag.
Comparative example 4:
Preparation of fungus bags:
(1) Preparing materials: the preparation method comprises the following steps of: 15 parts of bran, 70 parts of shell-bucket plant wood dust, 1 part of gypsum powder, 1 part of lime, 2 parts of brown sugar and 30 parts of corncob (with the particle size of 0.1-2 cm);
(2) Mixing and stirring bran, fagaceae plant sawdust, gypsum powder and lime uniformly to obtain a primary mixture for later use;
(3) Adding the brown sugar into deionized water according to the ratio of the solution to the solution of 1:5, stirring and dissolving, pouring the mixture into the preliminary mixture, adding the corncob, and continuously and uniformly stirring to obtain a filler;
(4) Filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, tightly binding the two ends, controlling the length to be 35+/-2 cm and the diameter to be 14+/-2 cm, sterilizing at 108 ℃ for 8 h, naturally cooling to 75 ℃, rapidly transferring to a forced cooling chamber, and cooling to room temperature to obtain the edible fungus bag.
Planting and detecting:
Selecting Lentinus edodes L808 as experimental edible fungus planting variety, preparing 120 fungus bags of each group on 8-10 days of 12 months of 22 years according to the preparation methods of the above example 1 and comparative examples 1-4, and planting by adopting the following planting method:
the planting method comprises the following steps:
(1) The fungus bag is perforated by a perforating rod, after the perforating rod and the hands of a perforating person are disinfected before perforation, the perforating rod is perforated on the fungus bag every 5 cm to 8cm, the perforation depth is 3cm to 4cm, and edible fungus strains are inoculated in the perforated holes in 12 months and 11 days of 22 years;
(2) Placing the inoculated fungus bags in a fungus culturing room under the same environment for culturing, wherein the temperature of the fungus culturing room is within the range of 20-25 ℃, and the indoor humidity is controlled to be 75-85%;
(3) Observing and recording the hypha growth condition of each group of fungus bags, removing the fungus bags in the color transfer period, then continuously culturing, and recording the color transfer period time and the fruiting period time of the edible fungi planted by each group of fungus bags, wherein the specific results are shown in the following table 1:
TABLE 1
Since the mushrooms can be harvested after planting, but the yield and the quality are greatly reduced after the fourth crop, the yield of the mushrooms of the previous four crops is calculated here, and the average yield per fungus bag, the average mushroom weight and the commodity mushroom yield (the diameter of the mushrooms is more than 2.5cm, and the breakage is not more than 10 percent of commodity mushrooms) of each group of mushrooms of the first crop to the fourth crop are recorded, and the specific results are shown in the following table 2:
TABLE 2
From the above table, the fungus bag prepared in example 1 has good effect of increasing yield and commodity mushroom rate for mushroom cultivation.
The effect of the fungus bag prepared in example 1 on edible fungi was observed, the 10 d-th mycelia grew to a certain extent during the cultivation (fig. 3), the 25d mycelia began to grow in a diffusion manner (fig. 4), the whole fungus bag was full of mycelia after 45d (fig. 5), the color was gradually turned after 70d (fig. 6), and the first fruiting was performed at 170d (fig. 7).
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The preparation method of the edible fungus bag based on the walnut waste is characterized by comprising the following steps of:
s1, collecting waste walnut oil cakes, spreading and steaming the walnut oil cakes, taking out and cooling the walnut oil cakes to obtain pretreated walnut oil cakes for later use;
s2, stir-frying the pretreated walnut oil cake, bran and cut walnut branches, cooling and crushing until the particle size is 0.5-1cm, and obtaining a premixed raw material for later use;
s3, mixing the wood dust, gypsum powder and lime of the Fagaceae plant with the premixed raw materials, and uniformly stirring to obtain a primary mixture for later use;
S4, adding clear water into brown sugar to dissolve, pouring the mixture into the preliminary mixture, adding crushed corncob, and continuously and uniformly stirring to obtain a filler for later use;
S5, filling the filling material into a barrel-shaped plastic bag, controlling the water content to be 55% -70% after filling, fastening two ends, sterilizing and cooling to obtain the edible fungus bag.
2. The method for preparing the edible fungus bag based on the walnut waste according to claim 1, wherein the edible fungus bag comprises the following raw materials in parts by mass: 20-50 parts of walnut oil cake, 30-80 parts of walnut branches, 10-20 parts of bran, 20-40 parts of shell and bucket plant wood dust, 1-2 parts of gypsum powder, 1.2-1.8 parts of lime, 1-3 parts of brown sugar and 20-30 parts of corncob.
3. The method for preparing the edible fungus bag based on the walnut waste according to claim 1, wherein the steaming time in the step S1 is 10-15min, and the steaming steam temperature is 120 ℃.
4. The method for preparing the edible fungus bag based on the walnut waste according to claim 1, wherein the frying mode in the step S2 is a low-fire frying mode for 10-20min until the surface color of the walnut branches is deepened.
5. The method for preparing the edible fungus bag based on the walnut waste according to claim 1, wherein the grain size of the corncob in the step S4 is 0.1-2cm.
6. The method for preparing the edible fungus bag based on the walnut waste according to claim 1, wherein the sterilization mode in the step S5 is that the sterilization is carried out at the temperature of 108 ℃ and is 8 h, and the edible fungus bag is naturally cooled to the temperature of 70-75 ℃ after the sterilization is completed and then is quickly transferred to a forced cooling chamber to be cooled to the room temperature.
7. The method for preparing the edible fungus bag based on walnut waste according to claim 1, which is characterized by comprising the following steps: the length of the edible fungus bag in the step S5 is 30-40cm, and the diameter is 12-18cm.
8. The method for preparing the edible fungus bag based on walnut waste according to claim 1, which is characterized by comprising the following steps: the edible fungus bag is used by punching holes on the surface of the edible fungus bag by using a punching rod, inoculating edible fungus strains in the holes, and performing spawn running culture on the edible fungus bag according to the ambient temperature.
9. The method for preparing the edible fungus bag based on the walnut waste, which is characterized in that: the depth of the holes punched by the punching rod is 3-4cm, and the distance between the holes is 5-8cm.
10. The method for preparing the edible fungus bag based on the walnut waste, which is characterized in that: the perforating rod needs to disinfect the contact part of the tool and the perforating personnel before perforating.
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