CN114532141B - A method for increasing the total sugar content in the stems of Yuhuang mushrooms - Google Patents

Abstract

The invention relates to a method for improving the total sugar content in pleurotus citrinopileatus stems, which comprises the following steps: the corn steep liquor is used as a nutrition raw material of the pleurotus citrinopileatus, and is added with water simultaneously in the process of adjusting the water content of the pleurotus citrinopileatus cultivation culture material, and specifically comprises the following steps: preparing corn steep liquor and water into corn steep liquor solution, wherein the mass percentage concentration of the corn steep liquor in the corn steep liquor solution is 1-3%, adding the corn steep liquor solution into a culture medium, uniformly mixing, and stewing together for 4-6 hours; the culture medium comprises corncob and wheat bran. The invention greatly improves the total sugar content in the pleurotus citrinopileatus stems, solves the problems of dilution method, dilution concentration and application period in the production of corn steep liquor, and solves the core problem of influencing the total sugar content in the pleurotus citrinopileatus stems.

Description

A method for increasing total sugar content in Yuhuang mushroom stems

1. Technical fields:

The present invention relates to the field of edible fungi cultivation, and specifically relates to a method for increasing the total sugar content in the stems of Ulmus huang mushrooms.

2. Background technology:

Pleurotus elata is a fungus of the genus Pleurotus in the Pleurotus family. Fruiting bodies are generally medium in size. The cap is yellow to bright yellow, smooth, funnel-shaped, with involute edges, 3-10 cm in diameter. The flesh of the bacteria is white, and the gills are white, dense, extended, and unequal in length. The stipe is partial, white, solid inside, 2-10 cm long, 0.5-1.5 cm thick, and often connected at the base. Golden-crested Pleurotus is mainly distributed in Yunnan, Hebei, Qinghai, Heilongjiang, Jilin, Liaoning, Shanxi, Guangdong, Sichuan, Hong Kong and Tibet. Wild fruiting bodies grow on the dead stumps of birch, elm, oak and other broad-leaved trees. It is edible and tastes better. Can cause woody decay in related trees. The mushroom is rich in protein, amino acids, vitamins and other nutrients. It contains 17 kinds of amino acids, including 8 kinds of amino acids necessary for the human body. In particular, the glutamic acid content is the same as that of straw mushrooms, which has the highest content among mushrooms. It is also rich in Potassium, sodium, calcium, iron, zinc, as well as vitamin C, niacin, pantothenic acid, etc. are rare and precious edible fungi, which are high-nutrition and low-calorie foods. It can also be used medicinally, with nourishing and strengthening functions, and is used to treat kidney deficiency and dysentery.

Corn steep liquor is a by-product of corn starch production and was originally an industrial waste. The main uses of corn steep liquor include: used as water-soluble vegetable protein and water-soluble vitamins, compound fertilizer additives, fermentation nitrogen source and feed. When corn steep liquor is mixed with straw to make fermented feed, the energy, protein and other nutritional content of the feed will be increased, effectively overcoming the disadvantages of straw as ruminant feed and giving full play to the positive role of corn steep liquor in the microbial fermentation process. However, there are few reports on adding industrial waste corn steep liquor to edible fungus culture materials and exploring the effects of adding corn steep liquor on the growth of M. elata.

3. Contents of the invention:

The object of the present invention is to provide a method for increasing the total sugar content in the stalks of the mushrooms. This method of increasing the total sugar content in the stalks of the mushrooms is used to solve the problem of the low total sugar content in the stalks of the traditional mushroom cultivation methods. Problems affecting the quality of Yuhuang mushroom.

The technical solution adopted by the present invention to solve the technical problem is: this method of increasing the total sugar content in the stem of the mushroom: using corn syrup as a nutritional raw material of the mushroom, adjusting the water content in the cultivation material of the mushroom During the process, the culture material is added with water at the same time. Specifically, the corn steep liquor and water are first prepared into a corn steep liquor solution. The mass percentage concentration of corn steep liquor in the corn steep liquor solution is 1-3%. The corn steep liquor solution is added to the culture material. Mix evenly and simmer together for 4-6 hours; the culture medium consists of corn cobs and wheat bran.

A method to increase the total sugar content in the stem of the mushroom: use corn steep liquor as a nutritional raw material of the mushroom. On the 3rd day after the mushroom emerges, spray the corn steep liquor solution continuously for 7 days. The preparation method is as follows: corn steep liquor and water are first prepared into corn steep liquor solution, and the mass percentage concentration of corn steep liquor in the corn steep liquor solution is 0.3-0.5%.

A method of increasing the total sugar content in the stems of the mushroom: using corn syrup as a nutritional raw material of the mushroom, adding the culture material together with water at the same time as water during the process of adjusting the water content of the mushroom cultivation culture material, specifically: Prepare corn steep liquor and water first to form corn steep liquor solution. The mass percentage concentration of corn steep liquor in the corn steep liquor solution is 1-3%. Add the corn steep liquor solution to the culture material, mix evenly, and simmer together for 4-6 hours; the culture material is composed of Composed of corn cobs and wheat bran;

Then, on the 3rd day after mushrooms emerge, the corn steep liquor solution is continuously sprayed for 7 days. The preparation method of the corn steep liquor solution is as follows: first prepare the corn steep liquor and water into the corn steep liquor solution. The mass percentage concentration of the corn steep liquor in the corn steep liquor solution is 0.3-0.5%.

In the above scheme, before preparing the corn steep liquor solution from corn steep liquor, it is first treated by a water processor at a frequency of 20,000 Hz for 10 minutes.

When preparing the corn steep liquor solution from the corn steep liquor of the above solution, sterile water at 25-28°C is used.

The pH of sterile water in the above scheme is 7.0.

Beneficial effects:

1. The present invention can greatly increase the total sugar content in the stem of the mushroom by accurately applying corn syrup to the mushroom, and provides the dilution method of the corn syrup, the dilution concentration and the application period of the corn syrup, and the total sugar is necessary for the human body. One of the six major nutrients, it has wide sources and rich nutritional value. Moreover, the total sugar substances have a special flavor, and the soluble sugar among them is a non-volatile taste substance. Solving the problems of dilution method, dilution concentration and application period in corn steep liquor production are also core issues affecting the total sugar content in Yuhuang mushroom stems.

2. The present invention provides technical support for the rapid development of health-care type Ulmus elata.

4. Description of the drawings:

Figure 1 is a graph showing the effect of adding different concentrations of corn liquor on the total sugar content of Yuhuang mushroom stems;

Figure 2 is a graph showing the effects of spraying different concentrations of corn syrup on the total sugar content of the stems of Ulmus huang mushrooms.

5. Specific implementation methods:

The present invention will be further described below in conjunction with the accompanying drawings:

Example 1:

This method of increasing the total sugar content in the stem of the mushroom: using corn syrup as a nutritional raw material for the mushroom, during the process of adjusting the water content of the mushroom cultivation culture material, add the culture material at the same time as water, specifically: Prepare corn steep liquor and water first to form corn steep liquor solution. The mass percentage concentration of corn steep liquor in the corn steep liquor solution is 2%. Add the corn steep liquor solution to the culture material, mix evenly, and simmer together for 4 hours; the culture material is composed of corn cobs and wheat. Composed of bran.

Example 2:

This method of increasing the total sugar content in the stem of the mushroom: using corn syrup as a nutritional raw material for the mushroom, during the process of adjusting the water content of the mushroom cultivation culture material, add the culture material at the same time as water, specifically: Before preparing the corn steep liquor solution, first process it with a water processor at a frequency of 20,000 Hz for 10 minutes, and then prepare the corn steep liquor and water into a corn steep liquor solution. The mass percentage concentration of corn steep liquor in the corn steep liquor solution is 3%, and then mix the corn steep liquor with water. Add the slurry solution to the culture medium, mix evenly, and simmer together for 6 hours; the culture medium consists of corn cobs and wheat bran;

When preparing corn steep liquor solution, use sterile water at 25-28°C, and the pH of sterile water is 7.0.

Example 3:

This method of increasing the total sugar content in the stem of the mushroom: use corn syrup as a nutritional raw material for the mushroom. On the third day after the mushroom emerges, spray the corn steep liquor solution continuously for 7 days. The preparation method is as follows: corn steep liquor and water are first prepared into corn steep liquor solution, and the mass percentage concentration of corn steep liquor in the corn steep liquor solution is 0.3%.

Example 4:

This method of increasing the total sugar content in the stem of the mushroom: use corn syrup as a nutritional raw material for the mushroom. On the third day after the mushroom emerges, spray the corn steep liquor solution continuously for 7 days. The preparation method is as follows: corn steep liquor and water are first prepared into corn steep liquor solution, and the mass percentage concentration of corn steep liquor in the corn steep liquor solution is 0.5%.

When preparing corn steep liquor solution, use sterile water at 25-28°C, and the pH of sterile water is 7.0.

Example 5:

This method of increasing the total sugar content in mushroom stems: before use, the corn syrup is treated with a water processor at a frequency of 20,000 Hz for 10 minutes; during the process of adjusting the moisture content of the mushroom cultivation culture material, the water and corn syrup are prepared into For the corn steep liquor solution, add 3% corn steep liquor solution to the C. elata cultivation culture material (i.e., corn steep liquor and water are added to the culture material at the same time); on the 3rd day after M. elegans fruiting, continuously spray corn with a concentration of 0.3% for 7 days. slurry solution.

Example 6:

This method of increasing the total sugar content in the stalks of the mushrooms: before use, the corn steep liquor is treated with a water processor at a frequency of 20,000 Hz for 10 minutes; during the process of adjusting the water content of the mushroom cultivation substrate, a 1% concentration of corn steep liquor solution is applied ; On the 3rd day after the mushrooms emerge, spray corn steep liquor solution with a concentration of 0.5% for 7 days.

When preparing corn steep liquor solution, use sterile water at 25-28°C, and the pH of sterile water is 7.0.

Example 7:

This method of increasing the total sugar content in the stems of the mushrooms: before use, the corn steep liquor is treated with a water processor at a frequency of 20,000 Hz for 10 minutes; during the process of adjusting the water content of the mushroom cultivation substrate, a corn steep liquor solution with a concentration of 1.5% is applied ; On the 3rd day after mushroom emergence, a corn steep liquor solution with a concentration of 0.4% was sprayed continuously for 7 days.

In order to verify the effect of the present invention, a confidentiality experiment was conducted, as follows:

Experiment 1:

Corn steep liquor was provided by the Food College of Heilongjiang Bayi Agricultural University. The sample analysis report is shown in Table 1.

Table 1 Sample analysis report of corn steep liquor solution

Before use, the corn steep liquor was treated with a water processor at a frequency of 20,000 Hz for 10 minutes. Use sterile water to dilute the original corn steep liquor to a concentration gradient of 0, 1%, 2%, 3% and 4%, and prepare 5L mixture for each concentration. The temperature of corn steep liquor solution is 25-28℃. Recipe: 140g corn cob, 35g wheat bran, add 325ml of mixed liquid, mix thoroughly, prepare 5 portions of each concentration gradient, simmer for 6 hours and set aside.

For bagging, use a 17cm×33cm×0.05cm polypropylene plastic bag, put each fermentation material into it, and use a plastic collar to cover the lid. The culture material bags are stacked in a "well" shape and put into the fully automatic sterilization pot. Each pot is filled with 10 bags and 2 pots. After sterilization, move the culture material bags to the cleaned and sterilized culture room, and stack them in a "well" shape for cooling. Choose mature strains that are white, dense, strong, uniform both inside and outside, without fruiting body primordia, and with a bacterial age of 26-30 days. Then wait until the temperature of the plastic bag drops below 26°C after sterilization before inoculation. The inoculation process is carried out in a sterilized inoculation box. Wear gloves and do not touch other items except inoculation tools to prevent contamination by miscellaneous bacteria. After inoculation, place the bacterial bag directly in the culture room. The culture temperature of the mushroom bag is controlled at 22-26°C, and the relative humidity is maintained at about 60% to 68%. Ventilation is required every day. In 20-25 days, the mycelium of the mushroom bag will be covered. After the mycelium has grown all over the fungus bag, the fruiting period is managed. The culture bag culture temperature is controlled at 25 to 28°C and the relative humidity is about 85% to 95%. After the fruiting bodies of the mushrooms matured, the total sugar content in the stems of the mushrooms was determined using the phenol-sulfuric acid method.

Figure 1 is a graph showing the effects of adding different concentrations of corn steep liquor on the total sugar content of the stems of the mushrooms. From Figure 1, it can be seen that adding corn steep liquor at a concentration of 1-3% to the mushroom culture medium can increase the total sugar content of the stems of the mushrooms.

Experiment 2:

To explore the effect of continuous spraying of corn syrup for 7 days on the total sugar content in the stalks of M. elata on the 3rd day after mushroom emergence. Culture material formula: 140 g corn cob, 35 g wheat bran. After bagging, sterilization, and inoculation, the bacteria bag is placed directly in the artificial climate chamber after inoculation. The fungus-producing environment should be dry and ventilated, with detection capabilities and adjustment measures for indicators such as temperature, humidity, oxygen and carbon dioxide concentration, to provide a clean, uniform, stable and controllable growth environment for the mycelial growth of P. elata. After the mycelium has grown all over the fungus bag, the fruiting period is managed. The culture bag culture temperature is controlled at 25 to 28°C and the relative humidity is about 85% to 95%.

Use sterile water to dilute the original corn steep liquor concentration to a concentration gradient of 0, 0.3%, 0.4%, 0.5% and 0.6%. Prepare 5 L of mixed solution for each concentration and set aside for use; the temperature of the corn steep liquor solution is 25-28°C.

Corn steep liquor solutions of different concentrations were sprayed continuously for 7 days starting from the 3rd day. After the fruiting bodies of the mushrooms matured, the total sugar content in the stalks of the mushrooms was determined using the phenol-sulfuric acid method.

Figure 2 is a graph showing the effect of spraying different concentrations of corn steep liquor on the total sugar content of the stems of P. elata. It can be seen from Figure 2 that from the 3rd day of mushroom emergence, continuous spraying of corn liquor with a concentration of 0.3%-0.5% for 7 days can increase the Total sugar content of Yuhuang mushroom stems.

The above data show that different application methods of corn steep liquor have a promoting effect on the total sugar content of Yuhuang mushroom stems. Adding corn steep liquor with a concentration of 1-3% to the mushroom culture material can increase the total sugar content of the mushroom stems; on the 3rd day after mushroom emergence, continuous spraying of corn steep liquor with a concentration of 0.3%-0.5% for 7 days can increase the total sugar content of the mushroom stalks. Total sugar content of yellow mushroom stalks.

Applying the corn steeple application method provided by the present invention in the production of health-care type of mushroom can increase the content of corn syrup in the stems of mushrooms and provide technical support for the rapid development of health-care type of mushroom.

Claims (4)

1. A method for increasing the total sugar content in the stem of the pleurotus citrinopileatus, which is characterized by comprising the following steps: the corn steep liquor is used as a nutrition raw material of pleurotus citrinopileatus, and the preparation method of the corn steep liquor solution is as follows: firstly, preparing corn steep liquor and water into corn steep liquor solution, wherein the mass percentage concentration of the corn steep liquor in the corn steep liquor solution is 0.3-0.5%; before the corn steep liquor is prepared into the corn steep liquor solution, the corn steep liquor solution is treated for 10min under the condition of 20000Hz frequency by a water treatment device.

2. A method for increasing the total sugar content in the stem of the pleurotus citrinopileatus, which is characterized by comprising the following steps: the corn steep liquor is used as a nutrition raw material of the pleurotus citrinopileatus, and is added with water simultaneously in the process of adjusting the water content of the pleurotus citrinopileatus cultivation culture material, and specifically comprises the following steps: preparing corn steep liquor and water into corn steep liquor solution, wherein the mass percentage concentration of the corn steep liquor in the corn steep liquor solution is 1-3%, adding the corn steep liquor solution into a culture medium, uniformly mixing, and stewing together for 4-6 hours; the culture material consists of corncob and wheat bran;

then, on the 3 rd day of fruiting of pleurotus citrinopileatus, continuously spraying a corn steep liquor solution for 7 days, wherein the preparation method of the corn steep liquor solution comprises the following steps: firstly, preparing corn steep liquor and water into corn steep liquor solution, wherein the mass percentage concentration of the corn steep liquor in the corn steep liquor solution is 0.3-0.5%;

before the corn steep liquor is prepared into the corn steep liquor solution, the corn steep liquor solution is treated for 10min under the condition of 20000Hz frequency by a water treatment device.

3. Method for increasing the total sugar content in the stem of the pleurotus citrinopileatus according to claim 1 or 2, characterized in that: when the corn steep liquor is used for preparing corn steep liquor solution, the water is sterile water at 25-28 ℃.

4. A method for increasing total sugar content in pleurotus citrinopileatus according to claim 3, characterized in that: the pH of the sterile water=7.0.