Strategies for drying methods of edible fungi and prevention and control of diseases and insect pests of edible fungi

Edible fungi have high water content, fresh and tender bacteria, strong post-ripening and perishability. when batch production or large-scale cultivation, the quality of drying processing will be directly related to the economic benefits of producers.

There are two kinds of drying methods of edible fungi: natural drying and artificial drying. In the drying process, the speed of drying has a decisive impact on the quality of dried products. The faster the drying speed, the better the product quality.

Natural drying uses sunlight as the heat source for drying, which is suitable for Dictyophora, Tremella fuciformis, Flammulina velutipes, hericium Erinaceus, Lentinus edodes and other varieties. It is one of the oldest drying methods of edible fungi in China. During processing, the bacteria are laid flat on the bamboo curtain tilted to the south, which does not overlap with each other. It is necessary to increase the tilt angle of the curtain in winter to increase the exposure of sunlight. When fresh bacteria stand in the sun, it is appropriate to turn gently to prevent damage. It usually takes 2 to 3 days to dry. This method is suitable for the production and processing of small-scale breeding fields. In order to save money, some mushroom farmers are semi-dry before artificial baking, which needs to be properly mastered according to weather conditions, light intensity, and moisture content of edible fungi, otherwise the mushroom body will be distorted, deformed and discolored.

Manual drying uses ovens, cages, baking rooms, or baking with charcoal hot air, electric heating, infrared and other heat sources to dehydrate and dry the bacteria. This method has the advantages of fast drying speed and good quality, and is suitable for large-scale processing products. At present, the artificial drying equipment can be divided into: (1) hot air convection drying, (2) thermal radiation drying, (3) electromagnetic induction drying. At present, linear heating drying room, tempering rising drying room, hot air dehydration dryer, steam dehydration dryer, infrared dehydration dryer and other equipment are widely used in our country.

There are a variety of dehydration and drying processes for edible mushrooms. Taking Lentinus edodes as an example, in order to make the mushroom shape round, the cover crimped thick, the mushroom pleated bright yellow, rich flavor, and water content up to 12% of the export standard, we must grasp the following links:

First, strictly control the picking in medium well, when picking without opening the umbrella, when the spores of Lentinus edodes are not distributed, and the flavor is strong and the quality is good after drying. It is forbidden to spray water when picking, and the fresh mushrooms collected should not be shipped in cloth bags or nylon bags to prevent extrusion, damage and deterioration.

Second, the fresh mushrooms should be spread out on the bamboo curtain of the ventilated and dry site in time to speed up the evaporation of water on the surface of the mushroom body. Do not put fresh mushrooms on wet ground to prevent browning and affect the color of dried mushrooms. After spreading the fresh mushrooms, according to the market requirements, generally according to the non-cutting handle, mushroom stalk cut half, mushroom stalk full cut three ways respectively, at the same time pick up sawdust and other sundries and crushed mushrooms.

Third, finishing machine baking requires harvesting on the same day, baking on the same day. The fresh mushrooms are sorted and graded according to their size, thickness and shape, the mushroom stalks are evenly arranged in the upper curtain, and the poor quality ones are discharged in the lower layer. In order to prevent the aggravation of cell metabolism of Lentinus edodes during baking, the cover of Lentinus edodes was extended, the color became white and the quality decreased. Before entering the machine, the air temperature of the fresh mushroom could be increased to 38 ℃ to 40 ℃, and then the mushroom could be mixed on the shelf.

Fourth, master the heat, low temperature drying Lentinus edodes water content as high as 90%, must not be baked at high temperature. Start-up operation to be standardized: start the exhaust fan at the same time of ignition and heating up, so that the heat source is uniformly input into the drying room. When the temperature rises from 35 ℃ to 38 ℃, the baking curtain of fresh mushrooms will be put into the drying room to promote the shrinkage of mushrooms, increase the degree of crimping and the thickness of mushroom meat, and improve the quality of dried mushrooms. Temperature control of the drying room: 38 ℃ to 40 ℃ in 1 to 4 hours, 40 ℃ to 45 ℃ in 4 to 8 hours, 45 ℃ to 50 ℃ in 8 to 12 hours, 50 ℃ to 53 ℃ in 12 to 16 hours, 55 ℃ in 17 hours, and 60 ℃ in 18 hours until drying.

Fifth, pay attention to dehumidification and ventilation with the evaporation of moisture inside the mushroom, poor ventilation in the drying room will cause its grayish brown color and decline in quality. Operation requirements: open the dehumidification window in 1 to 8 hours, keep about 50% ventilation in 8 to 12 hours, and maintain 30% ventilation in 10 to 15 hours. After 16 hours, the mushroom body is basically dry and can be closed for a long time. When you press the mushroom cover with the top of your fingernails to feel hard and slightly fingernail marks, turning and clattering sound, it shows that Lentinus edodes is dry enough and can be cooled and packaged out of the room.