CN1520709A - 蟹味菇原种生产方法 - Google Patents
蟹味菇原种生产方法 Download PDFInfo
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- CN1520709A CN1520709A CNA031151922A CN03115192A CN1520709A CN 1520709 A CN1520709 A CN 1520709A CN A031151922 A CNA031151922 A CN A031151922A CN 03115192 A CN03115192 A CN 03115192A CN 1520709 A CN1520709 A CN 1520709A
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- bacterial classification
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- seed
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[K+].[O-][Mn](=O)(=O)=O VZJVWSHVAAUDKD-UHFFFAOYSA-N 0.000 description 2
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- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound 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Abstract
本发明公开了蟹味菇原种生产方法，其特征为：将重量百分比为50－60％的木屑、25－30％的米糠、10－15％的麸皮、3－8％的玉米粉作为培养原料，倒入搅拌机内搅拌混合10－15分钟，然后补充水分，使培养原料中的含水量达到60－62％，再搅拌20－30分钟，用传输带送至瓶装机进行装瓶，然后用自动压盖机压盖，再将压盖后的瓶置入高压灭菌锅内，关闭高压灭菌锅门，采用分段加温，加温至摄氏115－122度，加温时间为35－45分钟，然后降温降至摄氏97－99度，再把灭菌的瓶置入冷却室冷却至18－20度；再将菌种接入瓶内，并盖上瓶盖，接种后的菌种瓶送至原种培养室，经过培养45－60天的菌种即可用于生产。本发明生产的蟹味菇的原种发菌速度快，菌丝活力强，颗粒度适宜，接种时分散均匀，接入栽培种后，栽培种发菌速度快，出菇整齐度高、产量高。
Description
技术领域
：本发明提出了蟹味菇，学名真姬菇(Hypsizygus marmoreus)的原种生产方法，具体地说是一种蟹味菇的原种生产的整个生产过程及操作要求，包括所需的原材料、配方、装瓶、灭菌、接种、培养整个原种生产过程。
现有技术：蟹味菇是食用菌玉蕈属中的品种之一，属木材腐朽性担子菌，野生产品广泛分布于日本、中国、北美等温带以北地区。国内生产的品种经过驯化和国外引进。
国内木腐菌原种生产都采用阔叶树木屑78％，20％米糠(或麸皮)，1％石膏，1％糖。木屑的品种杂，颗粒度也没有统一标准，原料混合的水分控制在60％，采用手工或半机械装瓶，瓶子采用玻璃瓶，容易破碎，使用的棉塞在灭菌过程中容易吸水受潮，装瓶的紧实度不均匀，导致发菌的整齐度差，灭菌采用常压灭菌和一段式高压灭菌，高压灭菌升温至98～100℃保持6小时以上，再自然降温，一段式高压灭菌升温至0.5大气压，打开排气阀，排除锅内冷气，升温至121℃(1.5大气压)，保持2小时，冷却至常温，菌种瓶放入接种箱用甲醛、高锰酸钾和紫外线杀菌后用手工方法接种，在25℃培养室培养，通过地面洒水补充湿度，湿度很难控制在75％左右，原种的使用没有统一标准。
发明内容
：本发明的目的在于提供蟹味菇原种生产方法为了实现上述目的，本发明的技术方案是：蟹味菇原种生产方法，其特征在于：将重量百分比为50-60％的木屑、25-30％的米糠、10-15％的麸皮、3-8％的玉米粉作为培养原料，倒入搅拌机内搅拌混合10-15分钟，然后补充水分，使培养原料中的含水量达到60-62％，再搅拌20-30分钟，用传输带送至瓶装机进行装瓶，在2小时内需完成装瓶操作，然后用自动压盖机压盖，再将压盖后的瓶置入高压灭菌锅内，关闭高压灭菌锅门，采用分段加温，先加温至摄氏98-102度，加温时间为90-110分钟，再加温至摄氏115-122度，加温时间为35-45分钟，然后降温脱汽110-130分钟，温度降至摄氏97-99度，再把灭菌的瓶置入冷却室冷却至18-20度；挑选菌丝健壮，活力强的一级原种作为菌种，再将菌种接入瓶内，并盖上瓶盖，接种后的菌种瓶送至原种培养室，培养室的温度设定为22-23度，湿度为70-75％，二氧化碳浓度1500-2000ppm，经过30-35天的原种培养菌丝发到底部，培养45-60天的菌种即可用于生产。
本发明与现有技术相比具有以下特点：蟹味菇原种的自动化生产技术对生产所需的原料、搅拌装瓶的物理性状、灭菌、接种、原种培养、菌种的使用提出了很高的要求，生产的蟹味菇的原种发菌速度快，菌丝活力强，颗粒度适宜，接种时分散均匀，接入栽培种后，栽培种发菌速度快，出菇整齐度高、产量高。
附图说明
：图1为本发明一实施例的工艺流程框图具体实施方式：下面结合附图和实施例对本发明进一步的描述。
本发明为蟹味菇原种生产方法，它区别于现有技术在于：将重量百分比为50-60％的木屑、25-30％的米糠、10-15％的麸皮、3-8％的玉米粉作为培养原料，倒入搅拌机内搅拌混合10-15分钟，然后补充水分，使培养原料中的含水量达到60-62％，再搅拌20-30分钟，用传输带送至瓶装机进行装瓶，在2小时内需完成装瓶操作，然后用自动压盖机压盖，再将压盖后的瓶置入高压灭菌锅内，关闭高压灭菌锅门，采用分段加温，先加温至摄氏98-102度，加温时间为90-110分钟，再加温至摄氏115-122度，加温时间为35-45分钟，然后降温脱汽110-130分钟，温度降至摄氏97-99度，再把灭菌的瓶置入冷却室冷却至18-20度；挑选菌丝健壮，活力强的一级原种作为菌种，再将菌种接入瓶内，并盖上瓶盖，接种后的菌种瓶送至原种培养室，培养室的温度设定为22-23度，湿度为70-75％，二氧化碳浓度1500-2000ppm，温度通过空调系统的制冷、加热调节，湿度通过超声波加湿器调节，二氧化碳通过排风扇的时间继电器调节，保持室内具有稳定的温度、湿度、二氧化碳浓度，保证原种在最佳的条件下生长；经过30-35天的原种培养菌丝发到底部，培养45-60天的菌种即可用于生产，实施中木屑为水曲柳木屑，并须加水堆制，使含水量达到65-70％，堆制1-2个月后，进行翻堆，上下充分翻匀，再堆制1-2个月，过筛去除杂物和大颗粒，使用的颗粒度为8-20目，再倒入搅拌机内，然后再倒入25-30％的米糠、10-15％的麸皮、3-8％的玉米粉使它们充分混合，实施时通过堆制处理，木屑中阻碍菌丝生长的有害成份和一些树脂成份被溶出和去除，同时通过微生物对木屑的软化降解作用，有利于菌丝生长，另外加水堆制后，木材细胞壁内含有大量菌丝可利用的水分，增加培养料的空隙度，米糠、麸皮、玉米粉要求新鲜，无任何霉变、虫害，营养成份的质量对菌丝生长影响很大，高温时期长期保存酸败、变质的米糠容易导致过氧化物的增加和VB1减少，pH值下降，影响发菌速度和原种质量，木屑先倒入搅拌机内，再倒入其它的营养成份，搅拌混合10-15分钟，使原料充分混合，然后补充水分，含水量达到60-62％，再搅拌20-30分钟，充分吸涨后，用传送带输送至装瓶机装瓶；使用全自动装瓶机连续装瓶，瓶子使用耐高温的塑料瓶，既适合机器操作，又不易破损，菌种接入的瓶采用耐高温的塑料瓶，整个装瓶过程必须在2小时内完成操作，避免装瓶时间过长引起原料变酸，pH值下降，容积为850立方厘米的塑料瓶内装湿料520-530克，要求装料紧实度一致，瓶肩无空隙，瓶中间打一个20毫米直径的孔，一直打到瓶底，可增加菌丝生长速度，提高发菌整齐度，然后采用自动压盖机扣上瓶盖；使用全自动高压灭菌锅，采用分段升温，达到彻底消灭培养料中的微生物，温度设定和控制时间为：常温升至摄氏100度需要30-45分钟，根据气温的变化略有变化，摄氏1 00度保持90-110分钟，在升温118度需要20分钟，118度保持38-50分钟，降温至100度需要120分钟，运行过程结束后，自动报警，打开灭菌锅的门，把已灭完菌的瓶送至冷却室冷却至摄氏18-20度，供接种的接种室要求洁净，进入接种室的新风通过高效过滤器处理，达到10000级的洁净度，菌种应通过处理器处理，去除表面老菌种并对瓶口进行消毒，消毒采用酒精灯火焰消毒，处理后放置在自动接种机的托架上，待接种的瓶子通过输送带输送至接种机的仍可，启动接种电源，接种机会自动打开瓶盖，菌种自动接入瓶内，并盖上瓶盖，然后从接种机的出口送至室外；接种后的菌种瓶采用小车送至原种培养室，培养室的温度设定为22-23度，湿度为70-75％，二氧化碳浓度1500-2000ppm，温度通过空调系统的制冷、加热调节，湿度通过超声波加湿器调节，二氧化碳通过排风扇的时间继电器调节，保持室内具有稳定的温度、湿度、二氧化碳浓度，保证原种在最佳的条件下生长。
本发明实施举例说明原料处理：水曲柳木屑用卡车运至原料堆制场，加水堆制，堆制高度2.5米，使木屑充分发酵，又不因堆制过高，导致厌氧发酵，pH下降。堆制1个月后，进行翻堆，上下充分翻匀，并补充水分，再堆制1个月后，过筛，去除杂物和大颗粒，测定水分在65～70％后，可用于生产。
混合搅拌：根据配方，生产4500瓶的蟹味菇原种，水曲柳木屑1450Kg(折4.06立方米)，先量取后倒入搅拌机内，秤取麸皮120Kg，米糠215Kg，玉米粉47Kg，搅拌机搅拌混合15分钟，使木屑和营养物质财富充分混匀，再用加水桶加水160Kg，搅拌30分钟，原料充分吸涨后，用红外线水分测定仪测定水分，水分在61～62％就可用于装瓶。
自动装瓶压盖：混合搅拌的原料通过输送带输送至装瓶机的进料口，洗净的空瓶框放置在谋框输入口，启动装瓶机，完成自动装瓶、打孔，再输送至自动压盖机，完成自动压盖。
高压灭菌：装瓶、加盖的瓶框，整齐地摆放在灭菌车上，堆高8层，每车384瓶，轻轻地推入高压灭菌锅内，装瓶结束后，关闭灭菌锅门，打开控制屏的主设定，100℃保持100分钟，118℃保持45分钟，降温脱汽120分钟，启动开始键，完成整个运行程序，降温至98℃，就可打开灭菌锅反侧操作门，灭菌结束。
冷却：灭菌结束后，开启冷却室的制冷机和排风装置，灭菌车通过反侧操作门，拉至冷却室内，每个车之间至少留30cm空隙，保证热量散发，制冷机设定温度18℃。一般下午5点结束灭菌，制冷至早上8点，关闭制冷机，把已冷却的瓶框推至接种室。
自动接种：接种前1小时，开启层流罩和新风机组，保持室内达到10000级的洁净度，2名接种操作人员通过缓冲室换上接种专用服装，并通过风淋室对人体表面进行净化处理，然后进入接种室操作，接种前先把接触种菌的部件用75％的酒精消毒，种菌在种菌前处理机上挖去表面的菌皮，然后放在接种机的托架上，另外一人把消毒冷却的瓶框搬运至接种机入口的传送带上，启动接种机，自动去盖，接种，加盖，整框接种完后，从出口的输送带输送至接种室外，完成接种操作。
原种培养：把接种室外的瓶框摆放在推车上，运送到菌种培养室，摆放在培养床架上，培养室温度设定为22～23℃，湿度75％，通风设定开10分钟，关30分钟，维持二氧化碳浓度1500～200ppm，培养期间分3次挑选菌种，接种后10天，20天和35天，以保证原种的质量，原种30～35天发到瓶底。
原种使用：使用的原种应发菌在45～60天，菌丝生长旺盛，活力强，颜色正常，上下均匀，菌种的含水量在64～66％，有弹性。
Claims (4)
1.蟹味菇原种生产方法，其特征在于：将重量百分比为50-60％的木屑、25-30％的米糠、10-15％的麸皮、3-8％的玉米粉作为培养原料，倒入搅拌机内搅拌混合10-15分钟，然后补充水分，使培养原料中的含水量达到60-62％，再搅拌20-30分钟，用传输带送至瓶装机进行装瓶，在2小时内需完成装瓶操作，然后用自动压盖机压盖，再将压盖后的瓶置入高压灭菌锅内，关闭高压灭菌锅门，采用分段加温，先加温至摄氏98-102度，加温时间为90-110分钟，再加温至摄氏115-122度，加温时间为35-45分钟，然后降温脱汽110-130分钟，温度降至摄氏97-99度，再把灭菌的瓶置入冷却室冷却至18-20度；挑选菌丝健壮，活力强的一级原种作为菌种，再将菌种接入瓶内，并盖上瓶盖，接种后的菌种瓶送至原种培养室，培养室的温度设定为22-23度，湿度为70-75％，二氧化碳浓度1500-2000ppm，经过30-35天的原种培养菌丝发到底部，培养45-60天的菌种即可用于生产。
2.按权利要求1所述的蟹味菇原种生产方法，其特征在于：木屑为水曲柳木屑，并须加水堆制，使含水量达到65-70％，堆制1-2个月后，进行翻堆，上下充分翻匀，再堆制1-2个月，过筛去除杂物和大颗粒，使用的颗粒度为8-20目，再倒入搅拌机内。
3.按权利要求1所述的蟹味菇原种生产方法，其特征在于：菌种接入的瓶采用耐高温的塑料瓶，整个装瓶过程必须在2小时内完成操作，容积为850立方厘米的塑料瓶内装湿料520-530克，要求装料紧实度一致，瓶肩无空隙，瓶中间打一个20毫米直径的孔，一直打到瓶底。
4.按权利要求1所述的蟹味菇原种生产方法，其特征在于：供接种的接种室要求洁净，进入接种室的新风通过高效过滤器处理，达到10000级的洁净度，菌种应通过处理器处理，去除表面老菌种并对瓶口进行消毒，消毒采用酒精灯火焰消毒，处理后放置在自动接种机的托架上，待接种的瓶子通过输送带输送至接种机的仍可，启动接种电源，接种机会自动打开瓶盖，菌种自动接入瓶内，并盖上瓶盖，然后从接种机的出口送至室外。
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