Reserach On The Optimization Of Tea Residue Compounded With Agaricus Bisporus Culture Medium And Its Quality Evaluation

Every year,China's tea producing areas produce a large amount of tea resource waste such as instant tea residue,coarse and old leaves of summer and autumn tea,and processed tea waste.In actual production,the utilization rate of tea resource waste is low,and the random disposal of tea resource waste also causes pollution to the local environment.On the other hand,in the field of Agaricus bisporus cultivation,the development of the Agaricus bisporus industry is restricted by the increase in the cost of culture materials.The large amount of tea residue still contains more nutrients,which has great development value in the culture of Agaricus bisporus.In response to the above problems,this study in the Fuyang City,Anhui Province,Duo Duoli Technology Company Limited,using tea residue for the fermentation of the mushroom culture substrate and the cultivation of Agaricus bisporus,the best tea residue Agaricus bisporus matrix formulation,determine the tea residue matrix formula In this experiment,the double-leaf mushroom was cultivated by using the compound formula of tea residue.Compared with the control group,the production cost of the tea residue treatment group was low,but the yield and cycle of the double mushroom were better than the control group,and the quality of the double mushroom cultivated by the compound formula of the tea residue was better.Close to the control level with safety,main conclusions are as follows:1 Design of the formula of Agaricus bisporusThe carbon and nitrogen elements of traditional Agaricus bisporus substrate nutrients and tea residue were detected by elemental analyzer.The content of carbon and nitrogen in tea residue was 50.4%and 5.91%,respectively.The carbon and nitrogen contents in chicken manure were 6.93%and 5.33,respectively.%;the content of carbon and nitrogen in straw was 42.66%and 0.548%,respectively,indicating that the tea residue is rich in nutrients needed for the growth of Agaricus bisporus.According to the determination values of carbon and nitrogen elements in the culture material,the formula was designed on the basis of the traditional formula,and the tea residue,chicken manure and straw were compounded.The experimental design formula was:CK:straw 70%,Chicken manure 18%,soybean meal 10%,gypsum 1%,lime 1%;T1:70%straw,chicken manure 18%,tea residue 10%,gypsum 1%,lime 1%;T2:straw 60%,chicken manure 18%,tea residue 20%,gypsum 1%,lime 1%;T3:straw 44.5%,chicken manure 18%,tea residue 37.5%;T4:straw 0%,chicken manure 0%,tea residue 100%.Primary and secondary fermentations are carried out in strict accordance with the fermentation mode of the culture material.The fermented culture material was mixed into the strain,and the ratio of the culture material and the planting area was 160 kg/m2,and the cultivation of Agaricus bisporus was carried out according to the conventional planting process.2 Screening of Agaricus bisporus culture material formulaAfter the culture material enters the warehouse,the experiment is managed according to the traditional formula of Agaricus bisporus.The growth state of mycelium and the yield of Agaricus bisporus indicate that the growth of CK,T1 and T2 mycelium is better,and the growth of T3 and T4 hyphae is second.The growth cycle CK,T1,T2,T3,and T4 of Agaricus bisporus were 60,61,60,62,and 59 days,respectively.The yield of CK,T1,T2,T3 and T4 of Agaricus bisporus was 23.28,23.12,22.6,20.16 and 19.92 kg/m2,respectively.From the three indicators of mycelial growth,Agaricus bisporus growth cycle,and Agaricus bisporus production,it is reasonable to screen T1 compound formulas.T1 is close to the CK level in the three indicators.It shows that the right amount of tea residue can be used as a matrix component,but too high tea residue content will affect the yield of Agaricus bisporus.3 Analysis of quality and safety of Agaricus bisporusQuality and safety analysis of Agaricus bisporus cultivated in traditional and optimized formulas.Appearance quality indicators are:whiteness value,hardness;nutritional quality indicators are:polysaccharides,crude protein,amino acids.The results showed that the whiteness values of CK,T1,T2,T3 and T4 were 88.63,91.24,90.76,88.63 and 88.09 respectively;the hardness values were 453,433,423,406 and 466 respectively;the polysaccharide contents were 0.169 and 0.163 respectively.,0.190,0.193,0.120 mg/g;protein content:2.82,2.85,2.70,2.72,2.73 g/100g;total amino acid content:10.26,11.612,10.99,10.98,9.27 g/100g.The study found that there was no significant difference in whiteness and hardness between the control group and the treatment group.The tea residue treatment group could reach the level of the control group in terms of appearance quality,and verified that the tea residue treatment group was qualified in the appearance quality of the double mushroom.Compared with the control group,the polysaccharides added by 20%and 37.5%tea residue increased by 12.4%and 14.2%,respectively,and the polysaccharide under 37.5%tea residue treatment formula was the best.Compared with the control group,the quality of the double-leaf mushroom protein cultivated in 10%,20%,and 37.5%tea residue formulas was improved,and the quality of the double-leaf mushroom protein cultivated by 10%tea residue formula was the best.In terms of total amino acids,10%,20%,and 37.5%of the treatment group were 13.2%,7.1%,and 7.02%higher than the control group,respectively.Using the essential amino acid reference pattern of WHO/FAO,the treatment group was treated with 10%tea residue.The SRC value of the mushroom is 65.9,which indicates that the amino acid quality of the T1 group is the best.Safety aspects The results of heavy metal detection showed that trace elements and heavy metals in the control and treatment group were safe and reliable within the national standard-defined trace standards...4 Effect of tea residue on volatile materials of Agaricus bisporusThe effect of tea residue on volatile substances of Agaricus bisporus was studied.GC-MS analysis showed that there were 43 volatile flavor compounds in Agaricus bisporus,including 40 in the control group,40 in the 10%tea residue treatment group,41 in the 20%tea residue treatment group and 40 in the 37.5%tea residue treatment group.After tea residue treatment,the two alcohols increased significantly,3-octanol and benzyl alcohol,respectively.The relative content of 3-octanol in mushroom cultivated with tea residue increased at least 6 times,and the maximum content of 37.5%tea residue was 3.706.The relative content of benzyl alcohol,a flavor substance treated with tea residue,increased more than 10 times,and the highest content of benzyl alcohol was 51.694 in 20%tea residue treatment.The addition of tea residue resulted in the decrease of aldehydes,ketones,hydrocarbons and other flavor substances,but increased alcohol flavor substances.The results showed that the addition of tea residue had a great effect on the flavor of Agaricus bisporus.