2 results about "Artificial colors" patented technology

This invention relates to the field of food processing technology and discloses a completely additive-free, non-fried convenience food and a multi-stage preservation process. The convenience food includes a non-fried noodle cake and a seasoning packet. The noodle cake is made solely from wheat flour and drinking water, without any added food additives. The seasoning packet includes chili oil and soup base packets, etc. The entire system is free of chemical preservatives, synthetic flavorings, artificial colors, and chemical flavor enhancers. This invention constructs a plant-based synergistic preservation system through a compound of natural spices, combined with a multi-stage preservation process of "gradient humidity-controlled drying, segmented temperature-controlled sterilization, aseptic filling, inert gas replacement, and high-barrier packaging." This solves the industry pain points of additive-free convenience foods, such as difficulty in maintaining shelf life at room temperature, easy oxidation and deterioration, and weak flavor. It achieves a room-temperature sealed shelf life of ≥10 months, while ensuring good rehydration of the noodle cake and a chewy texture, and a harmonious and rich flavor in the seasoning packet. It is suitable for large-scale industrial production and meets the needs of healthy consumers.

The application discloses a double-dosage beverage of a medicinal and edible improved formula of Taohong Siwu Yin based on an ancient recipe and a preparation method thereof, and belongs to the technical field of food and beverage. The application improves the formula of traditional Taohong Siwu Yin by using medicinal and edible raw materials, and prepares two kinds of beverages of plant protein type and clear juice type, without adding sucrose, sugar substitutes, chemical preservatives, artificial flavors and artificial colors in the whole process. The preparation adopts a low-temperature secondary extraction process at 88-90 DEG C, superfine pulping, two-stage homogenization, precision filtration, vacuum degassing and ultra-high temperature instantaneous sterilization process, the plant protein type forms a stable emulsion system through homogenization, the clear juice type guarantees the clarity through precision filtration and degassing, and the double-dosage type can be preserved for 6 months at room temperature without preservatives. The application solves the problems of similar beverages, such as bitter taste, poor stability and single dosage form, and the process is standardized and suitable for industrial production.