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A method for making mushroom culture medium with kitchen waste and grape branches as main materials

A technology of shiitake mushroom culture medium and kitchen waste, which is applied in the preparation of organic fertilizers, organic fertilizers, fertilizer mixtures, etc., can solve the problems of environmental pollution, kitchen waste and grape branch surplus, difficult to handle, etc., and achieve delicious taste and easy Growth and absorption of shiitake mushrooms, the effect of improving yield and quality

Active Publication Date: 2015-11-18
天津北洋百川生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of method that takes food waste and grape branch as main raw materials to make shiitake mushroom culture medium, to solve problems such as food waste and grape branch excess, difficult to handle, pollute the environment, also reduce edible fungus on the other hand. Cost of production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for making mushroom culture medium with food waste and grape branches as main materials, comprising the steps of:

[0024] (1) Collect grape branches, dry and crush them, and set aside;

[0025] (2) Collect food waste, sort and remove impurities, and then separate and crush oil and water;

[0026] (3) Preparation of fermented material: mix crushed grape branches and processed kitchen waste at a ratio of 1:1, add 2% compound bacterial agent and 0.03% mixed enzyme preparation for aerobic solid-state fermentation Fermentation, relative dissolved oxygen 30-40%, 20r / min, staged temperature control fermentation, early fermentation temperature is 50°C, fermentation 6h, mid-stage fermentation temperature 60°C, fermentation 1h, late fermentation temperature 70°C, fermentation 1h, fermentation ends Afterwards, collect fermented material;

[0027] The composite microbial agent is composed of Bacillus licheniformis, Bacillus larvalike, Bacillus natto and Bacillus subtili...

Embodiment 2

[0035] A method for making mushroom culture medium with food waste and grape branches as main materials, comprising the steps of:

[0036] (1) Collect grape branches, dry and crush them, and set aside;

[0037] (2) Collect food waste, sort and remove impurities, and then separate and crush oil and water;

[0038] (3) Preparation of fermented material: Mix crushed grape branches and processed kitchen waste at a ratio of 1:1, add 1% compound bacterial agent and 0.04% mixed enzyme preparation for aerobic solid-state fermentation Fermentation, relative dissolved oxygen 30%, 20r / min, staged temperature control fermentation, early fermentation temperature is 50°C, fermentation 6h, mid-stage fermentation temperature 60°C, fermentation 1h, late fermentation temperature 70°C, fermentation 1h, after fermentation, collect fermented material;

[0039] The composite microbial agent is composed of Bacillus licheniformis, Bacillus larvalike, Bacillus natto and Bacillus subtilis;

[0040] ...

Embodiment 3

[0047] A method for making mushroom culture medium with food waste and grape branches as main materials, comprising the steps of:

[0048] (1) Collect grape branches, dry and crush them, and set aside;

[0049] (2) Collect food waste, sort and remove impurities, and then separate and crush oil and water;

[0050] (3) Preparation of fermented material: Mix crushed grape branches and processed kitchen waste at a ratio of 1:2, add 3% compound bacterial agent and 0.02% mixed enzyme preparation for aerobic solid-state fermentation Fermentation, relative dissolved oxygen 40%, 20r / min, staged temperature control fermentation, early fermentation temperature is 50°C, fermentation 6h, middle fermentation temperature 60°C, fermentation 1h, late fermentation temperature 70°C, fermentation 1h, after fermentation, collect fermented material;

[0051]The composite microbial agent is composed of Bacillus licheniformis, Bacillus larvalike, Bacillus natto and Bacillus subtilis;

[0052] The ...

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Abstract

The invention discloses a method for making a mushroom culture medium by using kitchen waste and grape branches as main materials, and belongs to the technical field of edible fungi cultivation. The culture medium is prepared from main raw materials of treated kitchen waste and grape branches and urea and wheat bran as auxiliary materials through adding a mixed bacterium agent and a mixed enzyme and adding auxin through controlling the fermentation by stage type temperatures. According to the method for making the mushroom culture medium, provided by the invention, organic macromolecular substances and substances such as lignin, cellulose, hemicellulose and pectin in the grape branches, which are available to edible mushrooms, can be rapidly and effectively degraded, and transformed into micromolecular substances which can be utilized and absorbed by mushroom hypha, so that the source of raw materials of the mushroom culture medium is enlarged, the production cost of the mushroom is reduced, the cultured mushroom is good in shape and delicious in taste, the yield and quality of the mushroom are improved, the cyclic utilization of changing the kitchen waste and the grape branches into valuables is realized, and the pressure faced by the municipal environment is solved.

Description

Technical field: [0001] The invention relates to a method for preparing a mushroom culture medium with kitchen waste and grape branches as main materials, and belongs to the technical field of edible fungus production in the agricultural technical field. Background technique: [0002] Edible fungi (edible fungi) are a class of large fungi that can be eaten by people. Specifically, edible fungi are edible fungi, commonly known as mushrooms and mushrooms. Edible mushrooms are not only delicious and nutritious, they are often called health food by people, but also have a variety of medicinal and health care values ​​for disease resistance and treatment. Lentinus edodes belongs to the second largest bacterium in edible fungi, also known as Xiangxin, Xianggu, Shiitake, and Xianggu. It is one of the special products in my country and is known as "mountain delicacy" among the people. It is a fungus that grows on wood. It is delicious, fragrant and nutritious. It is known as the "Q...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C05G3/00C05F17/00C05F15/00
CPCY02W30/43Y02W30/40
Inventor 乔长晟王羿超彭巧
Owner 天津北洋百川生物技术有限公司
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