In the sugar cane field, the temporary mushrooms production market mushroom tight market, not only save production costs, meet the needs of the market, but also make full use of land, increase economic returns, is a multi-purpose technology. In 2003, the Science and Technology Commission of Huichuan District, Zunyi City, interplanted mushrooms in the sugar cane field. The output value of mushroom per mu was 6,324 yuan, and the cost was removed. The net income was 3124.8 yuan; the sugarcane output value was 828.24 yuan, and the cost was eliminated. The net income was 496.48 yuan. The total output value of sugarcane and mushroom totaled 6612.92 yuan, and the total net income was 2,372.88 yuan.
(I) Conditions for cultivation of mushrooms in the sugarcane field
1. Build a shed in the sugarcane field.
2. For sugarcane planted in farmland, high-yield, high-sugar and late-maturing varieties should be selected, and the sandy loam with convenient irrigation and rich land should be used to make the cane stalk grow quickly.
3, sugarcane sowing, we must design a good spacing. It is best to use wide and narrow rows, with a 110 cm wide row spacing, a narrow row spacing of 80 cm, and a 25 cm spacing. To use seedlings transplanting, size seedlings separated, not mixed in a field, in order to avoid uneven production of sugar cane, affecting the construction of scaffolding.
(2) Shed-building beds Shelfs in the sugarcane production (generally in September) in the sugarcane field between the rows and under the leaf layer are shed. It is better to use 4 rows of 3 grooves and 1 double-layer mushroom bed. In the four corners of the shed, wooden stakes were used as scaffolds, and the beech and rows were fixed on the cane stalks with bamboo. The top of the shed is shaped like a human adult, first covered with cane leaves or wheat straw, and then covered with plastic film. The lap joints of the film are clamped with wooden clamps. Within the perimeter, the film is used, and then the cane leaf screen is used as the wall. Contact with mud seal. In the south of the shed, the shed is required to be firm and tight. It can withstand wind and rain and does not leak water. After the shed is set up, build the bed. The bed frame is fixed on the double row of cane stalks with two bamboos, and then horizontally placed on bamboos with bamboo. The straw stalks are made into mushroom beds, and the general requirements are 10 meters long. The specifications for building a bed are shown in the figure.
(III) Preparation of culture materials
1. Formula of culture materials: 50% dry cow dung, 20% sugarcane leaf, and 30% straw. Auxiliary materials: 1 to 1.5 kg of urea or ammonium sulfate per 100 kg of culture material, 1.5 kg of superphosphate, 1.5 g of gypsum, and 1 to 1.5 kg of lime. You can also add appropriate amount of bean stalk, rapeseed cake, bean cake and so on.
2, culture material fermentation: culture material must be fresh raw materials, to be fermented at high temperature, into the bed to be brown, no odor, pH7.5, water content of 60% to 75%, the sugarcane leaves are truncated, and then together with the straw , bean stalks and dry manure were saturated with water. Spread a layer of 17-cm-thick cane leaves and straw on the fermented ground. Cover a layer of 5 cm thick cattle and swine dung on the ground and cover the straw and sugar cane leaves. Repeat stacking to 1.3 to 1.5 meters high. After 1 week turn over and mix all the remaining ingredients. However, we must pay attention to the need to build a heap when the straw pile around, sugar cane leaves, beans, auxiliary material pile in the middle. Five to six days later, the second turn was performed. When building a new pile, lime or brick must be laid on the ground of the stockyard. Put a wooden stick on it, and then put a wooden stick every 1 meter or so, then stack the culture materials layer by layer. Afterwards, they were turned every 4 days, 4 days, 3 days and 2 days, and they lasted for 26 days. After each stacking is over, pull the stick straight out to facilitate gas exchange and promote fermentation. Fermentation of raw materials should be kept 1 month before sowing of mushrooms.
(D) before sowing, management, harvesting sowing, mushroom room with formaldehyde and dichlorvos mixed solution fumigation for 24 hours, then the material into the bed. Thickness is about 10 cm. Mushroom species with indoor cultivation. After the mushroom is sown, the mushroom house should be closed for 1 to 2 days. The mushroom bed can also be covered with a film to facilitate the germination of mycelium. The optimum temperature for mushroom production is 13-18°C. If the temperature is too high, the ventilation of the door can be opened or the temperature of the bottom of the bed can be lowered. The roof can also be covered with sugar cane leaves to weaken the sunlight. Mushrooms are hi moist, when sowing, when the bottom of the mushroom bed slightly see the white mycelium, to cover the fine mud moisturizing. If the mushroom bed layer is too dry, spray water. When the mycelium climbs up to 2/3 of the cover soil, the top of the mycelium is fan-shaped and there is a villous white film. It is necessary to grasp firmly the position of the mushroom and spray the mushroom water. Generally, 45 days after sowing, the first batch of leading mushrooms can be used. After every 5 days or so, it can be harvested 8 times. After mushroom harvesting 4 to 5 tides, the nutrients in the culture material consume a lot. At this time, it is necessary to properly add nutrients, can be combined with water spray, with 5% of superphosphate, lime or 5% of the plant ash filtrate, mushroom waste dipping liquid (It refers to 1 kg of fresh waste after harvesting mushrooms plus 5 kg of liquid soaking solution) plus 0.2% salt spray. Spray once a week to replenish nutrients, neutralize acids, inhibit the growth of germs, and increase yield. In addition, we must pay attention to rodent control.

Sweeteners are food Additives that give soft drinks sweet taste. Sweeteners can be divided into nutritive sweeteners and non-nutritive sweeteners according to their nutritional value, low sweetness sweeteners and high sweetness sweeteners according to their sweetness, and natural sweeteners and synthetic sweeteners according to their sources. The sweeteners produced and sold by our company have the characteristics of high safety, good taste, high stability, good water solubility and reasonable price.

The main function of sweeteners

The main role of sweeteners in food:

(1) Palate: Sweetness is one of the indicators of many foods, in order to make food and beverage have a palatable feeling, it is necessary to add a certain amount of sweetener.

(2) The regulation and enhancement of flavor, generally need sweet in pastries; in beverages, the adjustment of flavor has a "sugar-acid ratio" item. Sweeteners can make the product get good flavor and retain fresh taste.

(3) The formation of flavor, sweetness and the flavor of many foods are complementary, many products taste is produced by the combination of flavor substances and sweeteners, so many foods are added sweeteners.

There are many kinds of sweeteners, which can be divided into natural sweeteners and synthetic sweeteners according to their sources, nutritive sweeteners and non-nutritive sweeteners according to their nutritional value, and sugar and non-sugar sweeteners according to their chemical structure and properties.

Glucose, fructose, sucrose, maltose, starch sugar and lactose are natural sweeteners, but because they have long been eaten by people and are important nutrients, they are usually regarded as food raw materials and are not used as food additives in China.

Non sugar sweeteners are natural sweeteners and synthetic sweeteners. Natural sweeteners include stevia, licorice, Disodium Glycyrrhetate, three potassium glycyrrhizinate and three sodium. Synthetic sweeteners include saccharin, saccharin sodium, sodium cyclohexylaminosulfonate, aspartate phenylalanine methyl ester alitame, etc.

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Sweetening Agent

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