Method for prolonging shelf life of industrial mixed corn agglomeration by adding preservative

The invention provides a method for prolonging the shelf life of industrial mixed corn agglomeration by adding a preservative. The method comprises the following steps: mixing corn flour, wheat flour, sodium carbonate anhydrous and sodium dehydroacetate by stirring to obtain mixed powder; then continuously adding the mixed powder into the water in a jacketed kettle at the temperature of 80-100 DEG C while stirring to obtain the mixture of the mixed powder and the water; continuously stirring the mixture and heating the jacketed kettle to obtain the cured agglomeration; then, adding citric acid into the cured agglomeration, and stirring; distributing the cured agglomeration with the citric acid into internal packing boxes, standing still, cooling and molding; putting the cooled and molded agglomeration arranged in the internal packing boxes into retort pouches, and sealing in a vacuum way; putting the agglomeration which is sealed in a vacuum way in the retort pouches into a high-temperature steam water bath sterilization tank, and maintaining at 121 DEG C for 20-30 minutes; cooling to 60-70 DEG C, and opening the sterilization tank to complete sterilization. The agglomeration prepared by the method does not go bad after being placed at the room temperature for 30 days, so that the shelf life of the agglomeration can be prolonged.