Preparation method of flour natural additive

Abstract

The invention provides a preparation method of a flour natural additive. The flour natural additive is characterized by being prepared from the following components in parts by weight: 50-80 parts ofcudrania tricuspidata roots, 80-100 parts of cudrania tricuspidata branches and 80-100 parts of cudrania tricuspidata leaves. The preparation method comprises the following steps: 1, taking 50-80 parts by weight of cudrania tricuspidata roots; 2, taking 80-100 parts by weight of cudrania tricuspidata branches; 3, taking 80-100 parts by weight of cudrania tricuspidata leaves; and 4, uniformly mixing the cudrania tricuspidata root concentrated solution obtained in the step 1, the cudrania tricuspidata branch concentrated solution obtained in the step 2 and the cudrania tricuspidata leaf precipitates obtained in the step 3, performing freeze-drying treatment on the mixture in a temperature range of -60 DEG C to -40 DEG C and a vacuum degree range of 10Pa to 30Pa so as to obtain freeze-dried powder, and packaging the freeze-dried powder to obtain the additive. The prepared flour natural additive has the beneficial effects of pure nature and no chemical synthesis by using natural cudrania tricuspidata roots, stems and leaves as extracts of the raw materials to prepare the flour additive, can effectively improve the nutrition, health care, coloring property, taste, strength and the likeof flour, and overcomes the food safety problems caused by chemically synthesized flour additives.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a preparation method of natural flour additives. Background technique [0002] Food additives are chemically synthesized or natural substances added to food in order to improve the nutritional value of food and improve the quality of food color, aroma and taste, as well as for the needs of antisepsis and processing technology, such as nutritional enhancers, food spices, food Industrial processing aids, etc., the functions of food additives generally include: (1) for preservation, prevention of deterioration, and prolonging the life of food, (2) improving the sensory properties of food, (3) improving the nutritional value of food, (4) ) to change the food production process, (5) the dietary needs of special populations; the wide application of flour additives has improved the quality of food made from flour. In the past, most of the additives used potassium b...

AI Technical Summary

Problems solved by technology

[0002] Food additives are chemically synthesized or natural substances added to food in order to improve the nutritional value of food and improve the quality of food color, aroma and taste, as well as for the needs of antisepsis and processing technology, such as nutritional enhancers, food spices, food Industrial processing aids, etc., the functions of food additives generally include: (1) for preservation, prevention of deterioration, and prolonging the life of food, (2) improving the sensory properties of food, (3) improving the nutritional value of food, (4) ) to change the food production process, (5) the dietary needs of special populations; the wide application of flour additives has improved the quality of food made from flour. In the past, most of the additives used potassium bromate as a strong gluten ingredient, and the use of potassium bromate has been banned since the country Since then, bread processing enterprises will re-search for suitable bread flour and additives to maintain product quality and meet market needs. Comprehensive competitiveness, commonly used additives are: α-amylase, glucose oxidase, lipase, pentosanase, emulsifier, ascorbic acid and gluten, etc., but most of these additives are synthetic chemicals, which have certain side effects on the human body , and the production process usually has some pollution