Technology for instant mushroom production

Technology for instant mushroom production

From raw mushrooms, Vietnamese scientists have been researching and improving the production process of instant products such as pate and mushroom spring rolls to bring in high value.

Vietnam is a country that has the potential to develop edible and medicinal mushrooms. According to statistics from the World Food and Agriculture Organization, Vietnam’s mushroom production ranks ninth in the region. Mushroom production is about 250 thousand tons of fresh mushrooms / year, much less than other countries in the region. Many mushroom production facilities are small, scattered, and low labor productivity. The value chain from production to consumption has not yet been formed, the products are not uniform in features and the quality is not consistent.

From this fact, the program “Viet Ideal Food to Member Co. Ltd.”, which supports the development of science and technology enterprises and public science and technology organizations, has been hired to improve the technology and equipment for processing many products. Edible mushrooms on an industrial scale “.

Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology, Project Leader Dr. Dr. Thi Yen said, Vietnam Ideal Food to Member Co. The Institute has partnered with Ltd. to deploy.

Implemented from July 2019, for more than a year, the research team has completed the technical process and equipment for the production of 5 products (instant enoki mushroom, mushroom pate, mushroom spring rolls, mushroom powder, shrimp paste) in one industrial product. Scale. This line has a capacity of 300 kg of raw materials / day which ensures nutritional quality, food hygiene and safety.

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Shiitake mushrooms are cleaned primarily before drying. Photo: NVCC

Dr. According to Dr. Thi Yen, the research comes from the real needs of businesses that want to process mushroom products from the new mushroom trade, meet consumer tastes and improve product quality.

The team identified and isolated four types of microorganisms (two bacteria and two fungi) that were the main cause of product damage. The project has determined the minimum inhibitory concentration (MIC) and the minimum killing concentration (MBC) of the preservative, which can help reduce production costs and reduce the risk of adverse side effects due to adverse effects. When added to mushrooms, the team found that the storage time could be extended to 45 days, while the old method only preserves for 10 days.

Replacing the heat-resistant packaging and heat regime for mushroom pet products is considered a turning point in the project. This finding reduces the risk of microbial poisoning, especially botulinum toxins formed in the product. The team has improved the mixing formula, mushroom treatment and other ingredients for good organoleptic quality. By changing the method of cooking and processing, the PET product extended the shelf life by more than 30 days, compared to the 10 day old product.

Pete produced from mushrooms.  Photo: NVCC

Pete produced from mushrooms. Photo: NVCC

Broken mushrooms, mushroom legs, ugly mushrooms. This product has published standards.

The project enhances the structural formula of the products manufactured on an industrial scale to suit the tastes of the customers. The products meet the strict requirements of large supermarkets, commercialize in supermarket systems and at the same time trade in more than 40 clean stores.

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Dr. According to Yen, these achievements are a testament to the collaboration between businesses and scientists. This collaboration will enable businesses to develop products in the value chain along with the global development trends in the growing modern industrial economy.

Sauce from shitake mushrooms.  Photo: NVCC

Sauce from shitake mushrooms. Photo: NVCC

The entire equipment line system is manufactured on an industrial scale. Through this technology line, it is expected to produce 157 tons of instant kimchi mushroom, 183 tons of each type of mushroom rolls, mushroom rolls, mushroom powder and 75 tons of mushroom powder in the 10 years from 2018 to 2028.

Dr. Thi Yen said the climate in Vietnam would allow mushroom cultivation throughout the year. Every year, about 40 million tons of rice straw, sawdust, corn cob … production is yet to be found in Vietnam. Using 10-15% of these substances can produce one million tons of mushrooms and millions of tons of organic manure per year. The technology and equipment in the project will help to mechanize and modernize mushroom production and processing, bring in high profits, increase the income of growers and bring Vietnamese mushroom products into the world.

For information on National Science and Technology Programs, please contact: – Office of National Science and Technology Programs – Ministry of Science and Technology. Address: 113 – Tran Dui Hung, Kauai, Hanoi. Phone: (84.24) 3.5551.726 – Fax: (84.24) 3,5551.725. Email: vpctqg@most.gov.vn. Website: http://vpctqg.gov.vn.

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