Fungi bag for rhizoma gastrodiae culturing and preparation method thereof
A technology of bacteria sticks and Gastrodia elata, which is applied in the field of gastrodia elata cultivation and its preparation, which can solve the problems of insignificant conversion and absorption of active ingredients, loss of active ingredients, waste, etc., and achieve shortened cultivation period, fast germination speed, low cost effect
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Embodiment 1
[0029] The present embodiment provides a bacterium stick for Gastrodia elata cultivation, comprising the following materials: 32kg of poplar branches, 25kg of mulberry branches, 21kg of pine needles, 0.7kg of sodium alginate, 8kg of pomelo leaves, 16kg of rice soup, 2kg of corn soybean milk, 13kg of peanut shells, peach Nuclear 17kg;
[0030] The rice soup is prepared by boiling rice and water for 1.5 hours at a temperature of 75° C. according to a solid-to-liquid ratio of 1:7;
[0031] The corn soymilk is mixed with corn and soybeans at a weight ratio of 1:4, then added with water to a solid-to-liquid ratio of 1:17, and stirred at a temperature of 85°C until passing through a 60-mesh sieve.
Embodiment 2
[0033] The present embodiment provides a bacterium stick for Gastrodia elata cultivation, comprising the following materials: 38kg of poplar branches, 37kg of mulberry branches, 29kg of pine needles, 1.6kg of sodium alginate, 15kg of pomelo leaves, 22kg of rice soup, 9kg of corn soybean milk, 29kg of peanut shells, peach Nuclear 31kg;
[0034] The rice soup is prepared by boiling rice and water at a temperature of 85°C for 2 hours at a solid-to-liquid ratio of 1:10;
[0035] The corn soymilk is mixed with corn and soybeans at a weight ratio of 1:5, then added with water to a solid-to-liquid ratio of 1:20, and stirred at a temperature of 90°C until passing through an 80-mesh sieve.
Embodiment 3
[0037] This embodiment provides a fungus stick for Gastrodia elata cultivation, comprising the following materials: 35kg of poplar branches, 35kg of mulberry branches, 23kg of pine needles, 1kg of sodium alginate, 11kg of pomelo leaves, 17kg of rice soup, 8kg of corn soybean milk, 15kg of peanut shells, peach pits 30kg;
[0038] The rice soup is prepared by boiling rice and water at a temperature of 82° C. for 1.5 hours according to a solid-to-liquid ratio of 1:9;
[0039] The corn soymilk is mixed with corn and soybeans at a weight ratio of 1:4.8, then added with water to a solid-to-liquid ratio of 1:18, and stirred at a temperature of 88°C until passing through a 65-mesh sieve.
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