Preparation method and application of wheaten food type food additive

Through ultraviolet light and ultrasonic treatment methods, the problem of insufficient mixing and reaction efficiency in food additive production is solved, more efficient raw material reactions and more natural flavors are achieved, and the shelf life of pasta products is extended.

CN119699386APending Publication Date: 2025-03-28DEZHOU XINLAN FOOD CO LTD
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Patent Information

Application Number
CN202411905013.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-23
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

In the production process of existing food additives, the efficiency and uniformity of mixing and reaction are insufficient, especially when dealing with natural raw materials, there are problems such as incomplete reaction, uneven ingredients, and short shelf life, which makes it difficult to improve the texture, flavor and freshness performance of pasta.

Method used

UV light and ultrasonic treatment methods are adopted to promote uniform mixing and reaction of food additive raw materials. The specific steps include dissolving the raw material and sonicating it, followed by ultraviolet irradiation during the heating process, and finally cooling, centrifugation and extraction separation to obtain a powdered natural additive.

Benefits of technology

Through the combined action of ultrasonic waves and ultraviolet light, the reaction between raw materials is significantly accelerated, processing time is shortened, production efficiency is improved, the taste and flavor of the product is improved, and the shelf life of pasta products is extended.

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Abstract

The invention provides a preparation method and application of a wheaten food type food additive, and relates to the technical field of food additives. The preparation method comprises the following steps: firstly, dissolving trehalose, fructose, mannolactone, multicoloured leaf extract and organic acid in water, and carrying out ultrasonic treatment to obtain a solution A; placing the solution A in a reaction kettle, performing heating treatment in an air or oxygen atmosphere, and performing ultraviolet irradiation in the heating process to obtain a solution B; cooling the solution B to room temperature, centrifuging to remove solid residues, and extracting and separating to obtain a product C; and finally, drying to obtain the powdery natural additive, and sealing and packaging. The natural additive prepared by the method can promote uniform mixing and reaction of the raw materials of the food additive, and the obtained food additive can improve the texture, flavor and fresh-keeping performance of cooked wheaten food products.
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