The use of plastic greenhouse full shade technology can be used to cultivate edible fungi for an annual anniversary, so that edible fungi can be supplied to the market throughout the year, especially in off-season seasons such as high temperature, which can be sold at a high price and obtain high benefits. Now its cultivation techniques are described as follows: 1. The greenhouse requires plastic sheds to be completely covered with rice straw, so that the greenhouses can be both shading and moisturizing, and can be cooled in the summer and warm in the winter. Plastic greenhouses are generally: 10 to 20 meters long, 5 meters wide and 3 meters high. The shed is covered with 5 cm thick straw, 2 exhaust holes are left on the shed, and 2 doors are off the middle of the shed. There are 2 rows of bed frames in the shed, a total of 8 layers. Second, cultivation techniques 1, large mushroom cultivation: 1 seasonal arrangements. On July 10th, the stockpiles were re-fermented like mushrooms, sowed on July 30, covered with earth on August 30, and tumbled with mushrooms on September 20th and ended in mid-October. 2 seed germination. The fermented material is put into the shed and is 15 cm thick. The water content of the material is slightly higher than that of the mushroom. Sowing should be carried out in the morning and at night. The seeding rate should be larger, accounting for 15% of the material weight, using a combination of mixed and broadcast. 3 cover soil. The casing of the large fat mushroom is slightly thinner than that of the Agaricus bisporus, and is preferably 2 to 3 cm thick, and the earth-covered material is preferably fermented earth. 4 fruiting management. Mushrooms mushrooming period is at high temperatures, must pay attention to mushroom shed ventilation and air humidity management. Other measures are the same as conventional ones. 2, winter mushroom cultivation: 1 seasonal arrangements. On October 3 to 5, the stockpiles were subjected to secondary fermentation. On October 20th, the fermentation materials were put into the sheds for planting and sowing, and in mid-November, the soil was changed over to cover soil, and in the late December, the mushrooms were harvested. The harvest was completed in April of the following year. 2 seed germination. After the end of October, the temperature gradually decreased, and a layer of plastic film may be added to the covered straw, or a coal stove may be placed in the shed to increase the temperature and speed up the fermentation. The material should not be too thick and hold 15 centimeters. Noon sowing, with a little more species can speed up the bacteria. 3, straw mushroom cultivation: 1 mushroom waste secondary use. After the mushroom production in early March, the cultivation waste was turned over, ventilated, and sludge, impurities, and other bacteria were removed. After that, 15 kilograms of lime powder was added every 110 square meters, and the material was shaken and loosely dried for later use. 2 seed germination and fruiting. Prior to sowing, the dry waste was thoroughly mixed with lime water of pH 10, so that the material was wetted, and 5 kg of fresh cotton seed husk was added per square meter, and the fermentation was carried out for 3 days according to the conventional method, and the pH was adjusted to 9 in a wave form. The material is spread on the bed and sowed according to the conventional method of straw mushroom production. A fruiting body emerged after one week, with high yields on the bed and on both sides of the bed.
Goji Juice is the use of fresh fruit as raw material, processed products. Goji juice can also be subdivided into flesh drinks, fruit pulp,
100% Chinese Wolfberry Juice, Chinese wolfberry drinks and other types,
most of them using the beating process of fruit or fruit edible part
processed into unfermented but fermentable slurry, or in the
concentrated pulp added to the pulp in the loss of natural concentration Water Equivalent to water, made with the original fruit pulp color, flavor and soluble solids content of the product. 100%
Chinese wolfberry juice is non-concentrated reduced wolfberry juice, to
maximize the retention of the wolfberry fruit nutrients, while
eliminating any ingredients and additives, is a green safe, non-added
food.
Production Flow Chart:
Fresh Goji Berry Picking → Goji Berry Acceptance →Goji Berry Surface Cleaning →Rinsing Goji Berry by Drinking Water →Rinsing Goji Berry by Pure Water →Crushing →Separation of the Juice and Pulp →Grinding by Colloid Mill →High Pressure Homogeneity →(Vacuum Concentration) → Sterilization →Aseptic Filling → Package →Inspection →Finished Product.
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Production Specification Sheet
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Product Name
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Goji Juice
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Country of Origin
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Ningxia in China
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ANALYSIS
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DESCRIPTION
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TEST METHODS
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Product Name
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Organic Goji Juice
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Conventional
Goji Juice
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Conventional Contracted
Goji Juice
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BRIX
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NLT 13
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NLT 36
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Organoleptic Inspection
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Color
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Bright auburn or Purple red
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Organoleptic Inspection
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Smell and Taste
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Characteristic
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Organoleptic Inspection
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Texture
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The fruit pulp contains, a period of few days the juice will appear pulp precipitation
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Organoleptic Inspection
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Total plate count(cfu/ml)
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NMT 1000
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GB4789.2
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Salmonella
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Absence
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GB/T 4789.4
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Staphylococcus
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Absence
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GB 4789.10
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Pb, mg/kg
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NMT 0.5
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GB 5009.12
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As, mg/kg
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NMT 0.5
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GB/T 5009.11
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Cu, mg/kg
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NMT 10.0
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GB/T 5009.13
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Pesticide Residue
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Absence
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NMT 0.2ppm
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GB/T 19648-2006,
GB/T 200769-2008
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Shelf Life
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12 months if stored in a cool ventilated dry place
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Package
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210kg/drum.,Internal: double aseptic bag. External: Drum
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Storage
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It should be stored under the dry and ventilated environment
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