CN103621941A - Edible fungi cake and baking method thereof - Google Patents
Edible fungi cake and baking method thereof Download PDFInfo
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- CN103621941A CN103621941A CN201310580561.9A CN201310580561A CN103621941A CN 103621941 A CN103621941 A CN 103621941A CN 201310580561 A CN201310580561 A CN 201310580561A CN 103621941 A CN103621941 A CN 103621941A
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 241000233866 Fungi Species 0.000 title claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 37
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 37
- 240000008042 Zea mays Species 0.000 claims abstract description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 239000000654 additive Substances 0.000 claims abstract description 20
- 235000005822 corn Nutrition 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 18
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 63
- 239000011159 matrix material Substances 0.000 claims description 28
- 238000012549 training Methods 0.000 claims description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 17
- 235000001727 glucose Nutrition 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 244000003416 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 5
- 241000222532 Agrocybe Species 0.000 claims description 3
- 244000234623 Coprinus comatus Species 0.000 claims description 3
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 3
- 241000222336 Ganoderma Species 0.000 claims description 3
- 241000392443 Pleurotus citrinopileatus Species 0.000 claims description 3
- 244000252132 Pleurotus eryngii Species 0.000 claims description 3
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 3
- 241000318836 Pleurotus nebrodensis Species 0.000 claims description 3
- -1 by mass percentage Substances 0.000 claims description 3
- 230000009977 dual effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 31
- 241000894006 Bacteria Species 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 230000008859 change Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 230000001580 bacterial effect Effects 0.000 description 7
- 235000015099 wheat brans Nutrition 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 238000002255 vaccination Methods 0.000 description 3
- 241001264174 Cordyceps militaris Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000707825 Argyrosomus regius Species 0.000 description 1
- 235000009393 Avena byzantina Nutrition 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920002522 Wood fibre Polymers 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a baking method for an edible fungi cake. The method comprises the following steps: adding additives into fresh potatoes, corn flour, flour and the like as well as glucose to prepare vermicelli-shaped collective packing bodies; and inoculating edible strains. Edible hyphae grow and cover vermicelli and can prevent other bacteria from contacting foods so as to prevent the foods from being spoiled. Zn<2+>, Ca<2+>, K<+1>, H2PO4<-1> and the like in the additives can be used for improving the enrichment of amino acids and the like when the potatoes are decomposed by fungi. The invention further discloses the edible fungi cake baked by the method so as to change vegetables into foods.
Description
Technical field
The present invention relates to the derivative food of edible mushroom, relate in particular to bacterium cake and training method processed thereof, this bacterium cake is bred and is formed on the edible rhizome based foods such as potato by bacterial classification.
Background technology
After the packaging for foodstuff of edible rhizome vermicelli assembly through high pressure-temperature sterilizing, under sterile working, access edible fungus species again, under without other miscellaneous bacteria and constant-temperature moisture-keeping ventilation condition, cultivate, the gap that the bacterial classification of inoculation covers with whole bean vermicelli body, removing what manifest after packing is exactly the pure snow-white cake of a monoblock (just direct-edible, not need to remake any processing).Because gap between its bean vermicelli has covered with the edible mushroom mycelium of inoculation, so be called for short " bacterium cake ".
CN200710134523.5 disclose a kind of with large edible fungus the raw-food material to wheat bran fermentation process.In wheat bran, add water, then add Powdered edible calcium preparation, stir, pack in bacteriological filtration container, the material in bacteriological filtration container is carried out to sterilizing, sterilization; Access edible fungus species; When wheat bran is wrapped up by mycelium, form the complex of mycelium and wheat bran, the complex of mycelium and wheat bran is carried out to pulverization process, become raw-food material.The wood fibre of wheat bran encourages mycelia, but wheat bran water content is few, and the composition of final products is mainly starch, and nutritional labeling is single.
CN201210350613.9 provides a kind of method of utilizing northern Cordyceps Militaris to produce fermentation oatmeal, be characterized in: northern Cordyceps Militaris is inoculated on husked oat, by solid state fermentation and annesl two procedures, makes the Chinese red oat of being rich in scarlet caterpiller fungus mycelia, after compressing tablet screening, obtain oatmeal.This case has mainly ensured the color of oat, and nutritional labeling loss is serious during the fermentation for it.
CN201210067918.9 provides the production technology of biological bacteria grain, and it comprises, and the making of triangular flask culture medium, bacterial classification are made, the steps such as making, fermentation, making grain culture medium and oven dry of fermentation tank fluid nutrient medium.This case has been utilized the characteristic of potato, vegetables is converted into grain and uses.But this case only be take potassium dihydrogen phosphate as auxiliary additive, can not excite mushroom to synthesize nutriment, the accumulation ability of amino acid and other mineral matters is limited.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of edible mushroom cake and training method processed thereof, utilize the food trainings such as edible tubers to make edible mushroom cake, rationally utilize moisture and the nutriment of potato etc. self, and excite edible mushroom to synthesize more amino acid by additional formulations.
The object of the invention: allow potato become for people's staple food, be not only dish.Allow edible mushroom become as early as possible the health food for people.Allow human body draw some Plant moistures more as far as possible.Allow edible mushroom cake become modern's food revolution!
For solving the problems of the technologies described above, the invention provides following technical scheme:
A training method processed for edible mushroom cake, is characterized in that comprising the following steps:
Get fresh potato, corn flour, flour etc. and glucose, wherein, by mass percentage, fresh potato, fresh mushroom totally 75% ~ 80%, corn flour, bean powder, flour totally 15% ~ 22%, glucose 2% ~ 5%;
Fresh potato and fresh mushroom are processed into pasty state, add corn flour, flour and glucose, the afterboarding that stirs becomes matrix;
High-temperature sterilization, inoculation edible mushroom;
Under the condition of constant-temperature moisture-keeping ventilation, cultivate after 5 to 30 days, make edible mushroom cake.
In training of the present invention method processed, in the potato of pasty state, add additives, by mass percentage, additives: potato=0.2:6 ~ 7, wherein, these additives are by ZnSO
2, CaCl
2, KH
2pO
4, K
2sO
4, MgSO
4and H
3bO
3form, mol ratio is ZnSO
2: CaCl
2: KH
2pO
4: K
2sO
4: MgSO
4: H
3bO
3=10:4 ~ 6:1 ~ 2:2 ~ 3:3 ~ 4:1.2 ~ 1.5.
In training of the present invention method processed, described edible mushroom is 0.5% ~ 1% with substrate quality ratio.
In training of the present invention method processed, condition of culture is 20 ~ 28 ℃, humidity 50% ~ 75%.
In training of the present invention method processed, after the mixture of potato, corn flour, flour etc. and glucose is stirred, make bean vermicelli type assembly, volume is 0.01m
3~ 0.02m
3.
In training of the present invention method processed, described edible mushroom is: one or more in black fungus, glossy ganoderma, Pleurotus nebrodensis, pleurotus eryngii, HUAZIGU, mushroom, sub-ash tree flower mushroom, flat mushroom, Dual Mushroom mushroom, agrocybe, coprinus comatus, Pleurotus citrinopileatus, asparagus.
In training of the present invention method processed, described fresh mushroom is: one or more in black fungus, glossy ganoderma, Pleurotus nebrodensis, pleurotus eryngii, HUAZIGU, mushroom, sub-ash tree flower mushroom, flat mushroom, Dual Mushroom mushroom, agrocybe, coprinus comatus, Pleurotus citrinopileatus, asparagus.
In training of the present invention method processed, by mass percentage, corn flour: bean powder: flour=1 ~ 3:1:2.
In training of the present invention method processed, by mass percentage, fresh potato: fresh mushroom=5 ~ 7:1.
In training of the present invention method processed, described high-temperature sterilization is: the matrix after setting is inserted to closed container, and pressure is controlled at 1.2～1.5 atmospheric pressure, temperature and is controlled at 120～130 ℃, continues cooling naturally after 2～7 hours, completes sterilizing.
An edible mushroom cake, is characterized in that: this edible mushroom cake comprises matrix and cover the mycelia on described matrix, and described matrix is entwined by the thread lines of white edible mushroom.
Implement edible mushroom cake of the present invention and training method processed thereof, there is following beneficial effect: change vegetables are grain.Mycelia is wrapped in bean vermicelli type assembly, can slow down other bacterium contact foods, reduces spoilage.Zn in additives
2+, Ca
2+, K
+, H
2pO
4 -the enrichment of amino acid etc. Deng can improve mushroom and decompose potato time.
Accompanying drawing explanation
Fig. 1 is the schematic diagram of the training method processed of edible mushroom cake of the present invention.
The specific embodiment
Potato is a kind of middle microtherm, if it is converted to staple food, just can allow annual multiple some grains that go out in limited soil.And the potato moisture content that contains 80% left and right, these moisture content if it is made full use of in human body, can be saved a large amount of drinkable waters, but also be natural plants moisture content under all natural moisture content being absorbed and stored in season early winter in early spring.In addition, potato contains abundant dietary fibre, in the situation that modern lays particular stress on greasy food, if a this fiber food of every day collocation can be cleared up attachment in human body stomach etc.In sum, potato is converted to after staple food and can improve our food shortage problem, also can relax our urban developing landuse and the contradiction of planting grain land used.
Any through processing and with the Food Contact of moisture content after nature air, along with the effect of time and temperature successively all can be grown all kinds of moulds, what have is even rotten, that just can not eat.Thereby make conventionally all will add the chemical substances such as anticorrosion Ji in the food through processing.In order to change this odjective cause, we allow hypha of edible fungus cover with behind bean vermicelli gap in the limited time He in adapt circumstance, other any miscellaneous bacteria comprises that spoilage organisms all must not corrode the such food of intrusion again, and then people just can eat within certain period.Although what bacterium cake included is mycelia, and just a small amount of, total rule are useful and harmless to health.And after the mycelia in bacterium cake grows up to, without processing, just nutrient be can not lose, other manpower and materials and financial resources do not wasted yet, and convenient and swift, this is also the excellent feature of this bacterium cake foodstuff.Perhaps someone can think that it is can draw nutrient and decompose food that mycelia is attached on food.But the mycelium in this cake gap is a small amount of after all, and contained 95% be all moisture content in a small amount of mycelium, thereby the food that a small amount of mycelium decomposes is meagre, can not cause variation to food.So just play food preserving, acting as body-care with edible mushroom mycelium.
With reference to Fig. 1, in order more clearly to understand the present invention, below provide three embodiment.
Embodiment mono-
S11: get raw material
Get fresh potato, corn flour, flour and glucose.By mass percentage, fresh potato 750g, fresh mushroom 80g, corn flour 90g, bean powder 30g, flour 60g, glucose 30g.
S12: add additives
Fresh potato is processed into pasty state, in the potato of pasty state, adds additives 21g.These additives are by ZnSO
2, CaCl
2, KH
2pO
4, K
2sO
4, MgSO
4and H
3bO
3form, mol ratio is ZnSO
2: CaCl
2: KH
2pO
4: K
2sO
4: MgSO
4: H
3bO
3=10:4:1:2:3:1.5.
S13: matrix moulding
Add corn flour, flour and glucose, the afterboarding that stirs becomes matrix, makes to facilitate planarly, and volume is 0.02m
3; Keep moisture 65%.
S14: sterilizing
Matrix after setting is inserted to closed container, and pressure is controlled at 1.2～1.5 atmospheric pressure, temperature and is controlled at 120～130 ℃, continues cooling naturally after 5 hours, completes sterilizing.
S15: inoculation
When substrate temperature is cooled to 30 ℃～35 ℃, proceed to mushroom transfer room automatic vaccination, the mass ratio of described bacterial classification and matrix is 0.5%.
S16: cultivate
Under the condition of constant-temperature moisture-keeping, cultivate, condition of culture is 23 ~ 25 ℃, and humidity 65% ~ 75% keeps ventilation.Until growth, after 20 days, take out General Requirements mycelia and cover bean vermicelli, from surface, cannot see matrix.It after taking-up, is edible.
Edible fungi food under this embodiment, comprises following composition.The content of each composition is as the criterion with the gross mass of edible fungi food, and this edible fungi food comprises undecomposed matrix, edible mycelia, metabolin, moisture etc.
Embodiment bis-
S21: get raw material
Get fresh potato, corn flour, flour and glucose.By mass percentage, fresh potato 700g, fresh flat mushroom 100g, corn flour 80g, bean powder 30g, flour 60g, glucose 30g.
S22: add additives
Fresh potato is processed into pasty state, in the potato of pasty state, adds additives 20g.These additives are by ZnSO
2, CaCl
2, KH
2pO
4, K
2sO
4, MgSO
4and H
3bO
3form, mol ratio is ZnSO
2: CaCl
2: KH
2pO
4: K
2sO
4: MgSO
4: H
3bO
3=10:6:1:3:4:1.2.
S23: matrix moulding
Add corn flour, flour and glucose, the afterboarding that stirs becomes matrix, makes to facilitate planarly, and volume is 0.01m
3; Keep moisture 60%.
S24: sterilizing
Matrix after setting is inserted to closed container, and pressure is controlled at 1.2～1.5 atmospheric pressure, temperature and is controlled at 120～130 ℃, continues cooling naturally after 5 hours, completes sterilizing.
S25: inoculation
When substrate temperature is cooled to 30 ℃～35 ℃, proceed to flat mushroom transfer room automatic vaccination, the mass ratio of described bacterial classification and matrix is 0.5%.
S26: cultivate
Under the condition of constant-temperature moisture-keeping, cultivate, condition of culture is 23 ~ 25 ℃, and humidity 65% ~ 75% keeps ventilation.Until growth, after 20 days, take out General Requirements mycelia and cover bean vermicelli, from surface, cannot see matrix.It after taking-up, is edible.
Edible fungi food under this embodiment, comprises following composition.The content of each composition is as the criterion with the gross mass of edible fungi food, and this edible fungi food comprises undecomposed matrix, edible mycelia, metabolin, moisture etc.
Embodiment tri-
S31: get raw material
Get fresh potato, corn flour, flour and glucose.By mass percentage, fresh potato 650g, fresh asparagus 80g, corn flour 70g, bean powder 30g, flour 60g, glucose 40g.
S32: add additives
Fresh potato is processed into pasty state, in the potato of pasty state, adds additives 20g.These additives are by ZnSO
2, CaCl
2, KH
2pO
4, K
2sO
4, MgSO
4and H
3bO
3form, mol ratio is ZnSO
2: CaCl
2: KH
2pO
4: K
2sO
4: MgSO
4: H3BO3=10:6:2:2:4:1.3.
S33: matrix moulding
Add corn flour, flour and glucose, the afterboarding that stirs becomes matrix, makes to facilitate planarly, and volume is 0.02m
3; Keep moisture 70%.
S34: sterilizing
Matrix after setting is inserted to closed container, and pressure is controlled at 1.2～1.5 atmospheric pressure, temperature and is controlled at 120～130 ℃, continues cooling naturally after 5 hours, completes sterilizing.
S35: inoculation
When substrate temperature is cooled to 30 ℃～35 ℃, proceed to asparagus transfer room automatic vaccination, the mass ratio of described bacterial classification and matrix is 0.5%.
S36: cultivate
Under the condition of constant-temperature moisture-keeping, cultivate, condition of culture is 23 ~ 25 ℃, and humidity 65% ~ 75% keeps ventilation.Until growth, after 25 days, take out General Requirements mycelia and cover bean vermicelli, from surface, cannot see matrix.It after taking-up, is edible.
Edible fungi food under this embodiment, comprises following composition.The content of each composition is as the criterion with the gross mass of edible fungi food, and this edible fungi food comprises undecomposed matrix, edible mycelia, metabolin, moisture etc.
Above embodiment, additives in content of mineral substances, can be strengthened fungi metabolism in directly improving bacterium cake, improve the synthetic quantity of enzyme and polypeptide.Wherein, the total amino acid content of the edible mushroom cake that the asparagus of take is bacterial classification is the highest, particularly its branched-chain amino acid and aromatic amino acid.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. the training of an edible mushroom cake method processed, is characterized in that comprising the following steps:
Get fresh potato, corn flour, flour etc. and glucose, wherein, by mass percentage, fresh potato, fresh mushroom totally 75% ~ 80%, corn flour, bean powder, flour totally 15% ~ 22%, glucose 2% ~ 5%;
Fresh potato and fresh mushroom are processed into pasty state, add corn flour, flour and glucose, the afterboarding that stirs becomes bean vermicelli type combination matrix;
High-temperature sterilization, inoculation edible mushroom;
Under the condition of constant-temperature moisture-keeping ventilation, cultivate after 5 to 30 days, edible mushroom cake is made in training.
2. the training of edible mushroom cake according to claim 1 method processed, is characterized in that, in the potato of pasty state, adds additives, by mass percentage, and additives: potato=0.2:6 ~ 7, wherein, these additives are by ZnSO
2, CaCl
2, KH
2pO
4, K
2sO
4, MgSO
4and H
3bO
3form, mol ratio is ZnSO
2: CaCl
2: KH
2pO
4: K
2sO
4: MgSO
4: H
3bO
3=10:4 ~ 6:1 ~ 2:2 ~ 3:3 ~ 4:1.2 ~ 1.5.
3. the training of edible mushroom cake according to claim 1 method processed, is characterized in that, described edible mushroom is 0.5% ~ 1% with substrate quality ratio.
4. the training of edible mushroom cake according to claim 1 method processed, is characterized in that, condition of culture is 20 ~ 28 ℃, humidity 50% ~ 75%.
5. the training of edible mushroom cake according to claim 1 method processed, is characterized in that, after the mixture of potato, corn flour, flour and glucose is stirred, makes bean vermicelli type assembly, and volume is 0.01m
3~ 0.02m
3.
6. according to the training method processed of the edible mushroom cake described in claim 1 to 5 any one, it is characterized in that, described edible mushroom is: one or more in black fungus, glossy ganoderma, Pleurotus nebrodensis, pleurotus eryngii, HUAZIGU, mushroom, sub-ash tree flower mushroom, flat mushroom, Dual Mushroom mushroom, agrocybe, coprinus comatus, Pleurotus citrinopileatus, asparagus.
7. according to the training method processed of the edible mushroom cake described in claim 1 to 5 any one, it is characterized in that, by mass percentage, corn flour: bean powder: flour=1 ~ 3:1:2.
8. according to the training method processed of the edible mushroom cake described in claim 1 to 5 any one, it is characterized in that, by mass percentage, fresh potato: fresh mushroom=5 ~ 7:1.
9. the training of edible mushroom cake according to claim 1 method processed, it is characterized in that, described high-temperature sterilization is: the matrix after setting is inserted to closed container, and pressure is controlled at 1.2～1.5 atmospheric pressure, temperature and is controlled at 120～130 ℃, continue cooling naturally after 2～7 hours, complete sterilizing.
10. described in claim 1, train the edible mushroom cake that method processed is made, it is characterized in that: this edible mushroom cake comprises matrix and cover the mycelia on described matrix, and described matrix is entwined by white hypha shape lines.
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| CN107094939A (en) * | 2016-11-21 | 2017-08-29 | 才让多杰 | The jewellery of plateau 12 takes care of health tea |
| CN107692150A (en) * | 2017-11-24 | 2018-02-16 | 遵义市播州区铃经纬香菇种植有限公司 | A kind of edible mushroom vegetables soup formula |
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