Processing technology of sugar-free cake premixed flour
Through vibration screening, hammer crushing, stone milling and precise ingredients, the problems of impurities, oxidation, and uneven mixing in the production of added sugar-free cake premix powder are solved, and high-quality and stable added sugar-free cake premix powder is achieved.
Patent Information
- Application Number
- CN202510503209.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-22
- Publication Date
- 2025-07-11
AI Technical Summary
The existing technology is difficult to produce high-quality sugar-free cake ready-mix powder, which has problems such as mixing, oxidation, uneven mixing, inaccurate detection and unstable storage, and cannot meet consumers' demand for low-sugar and sugar-free products.
Vibration screening, hammer crushing, stone milling are used to process raw materials, precise ingredients and specific mixing structures are mixed, combined with high-precision detection and food-grade packaging to ensure that the raw materials are pure, uniformly mixed and stable storage.
It has achieved high-quality production of premixed powder for premix without added sugar, ensuring consistent taste and good texture of the product, extending the shelf life, and ensuring food safety and stable quality.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of processing of sugar-free cake premix, and specifically to a processing technology for sugar-free cake premix. Background Art
[0002] In the baking field, cake premix simplifies the production process and is highly favored. Traditional premix mostly uses sucrose as a sweetener. However, with the improvement of health awareness, problems such as obesity and diabetes caused by excessive intake of sucrose have prompted consumers to pursue low-sugar and sugar-free products. Sugar substitutes, such as xylitol and erythritol, have become sucrose substitutes due to their low calories and non-rising blood sugar index. However, it is extremely difficult to use them in the production of cake premix. During raw material screening, sugar substitutes are prone to mixing impurities, which affects the taste; and some sugar substitutes have active chemical properties and are easily oxidized during pretreatment, shortening the shelf life. Precise batching is crucial for the quality of sugar-free cake premix. Different sugar substitutes have different sweetness and solubility, and precise proportioning is required; the dosage of other raw materials also affects the texture of the cake, but the accuracy of traditional weighing equipment is difficult to meet the requirements, easily resulting in product quality fluctuations. The mixing link is related to the uniformity of the premix. The raw materials of sugar-free cake premix are diverse and have large differences in physical properties. Improper mixing is prone to unevenness, and the heat generated by material friction will change the properties of heat-sensitive raw materials. Quality inspection is the key to quality assurance. It is necessary to detect moisture, microorganisms, physical and chemical indicators, and sugar substitute content, etc. In traditional detection methods, the standard solution of sugar substitutes is unstable, and there are insufficient means for dealing with abnormal samples in microorganism detection. The packaging link is equally important. Sugar-free cake premix has high requirements for storage conditions. Ordinary packaging and single environmental control means are difficult to resist external factors and cannot guarantee product stability.
[0003] Therefore, it is urgent to develop a professional processing technology for sugar-free cake premix, and it is necessary to optimize and innovate each link to meet the market demand for high-quality products. Summary of the Invention
[0004] To achieve the above objectives, the present invention is realized through the following technical solutions: A processing technology for sugar-free cake premix, including the following steps: Raw material screening and pretreatment: Select raw materials that meet specific quality standards and do not contain sucrose, including sugar substitutes such as xylitol, erythritol, maltitol, as well as flour, mannan oligosaccharide, chitosan oligosaccharide, leavening agent, edible salt, and emulsifier. Pretreat all raw materials to ensure that the particle size of the raw materials meets the requirements of subsequent processing; Precise batching: Weigh 30 parts of xylitol, 30 parts of erythritol, 40 parts of maltitol, 0.4 part of mannan oligosaccharide, 0.3 part of chitosan oligosaccharide, 350 parts of flour, 15 parts of leavening agent, 3 parts of edible salt, and 8 parts of emulsifier according to weight; Efficient mixing: Put the weighed raw materials into a mixing equipment with a stirring structure where the blade shape is an inclined blade, the number is 4 pieces, and the installation angle is 45°. Control the mixing time at 20 minutes, the stirring speed at 120 revolutions per minute, and alternate the stirring direction between forward rotation for 5 minutes and reverse rotation for 3 minutes to fully mix the raw materials evenly and form a uniform cake premix mixture; Quality inspection: Conduct quality inspection on the mixed cake premix. The inspection items include moisture, microbial indicators, physical and chemical indicators, and the content of sugar substitutes to ensure that all indicators meet the established quality standards; Safe packaging: Package the qualified cake premix using food-grade plastic bags as packaging materials. Control the packaging environment temperature at 22°C, the humidity at 50%, and the cleanliness to reach the standard of a Class 10,000 clean workshop.
[0005] Preferably, during the precise batching process, high-precision weighing equipment is used for batching, and the weighing error of each raw material is controlled within the range of ±0.05g.
[0006] Preferably, the specific steps of raw material screening and pretreatment include: Use a vibrating screening equipment, which takes a vibrating motor and a sieve mesh as the core components. Turn on the vibrating motor, and use the exciting force generated by it and transmitted to the sieve mesh to make the sieve mesh vibrate at high frequency. When processing flour raw materials, pour the flour from the feed inlet. By selecting a 90-mesh sieve mesh, the pure flour particles smaller than the sieve mesh aperture pass through the sieve mesh and fall into the collection device, and impurities such as wheat husk debris and lumped flour larger than the aperture are discharged from the equipment along the inclined surface of the sieve mesh. When processing sugar substitute raw materials, select a 130-mesh finer sieve mesh to remove the tiny foreign matters mixed in during production and transportation; Use a hammer mill to process sugar substitute raw materials. The mill takes the high-speed rotating hammers as the main crushing components. The motor drives the main shaft to rotate at a high speed of 1500 revolutions per minute to make the hammers move in a circular motion. The maltitol blocks put into the feed inlet are violently impacted by the high-speed moving hammers and broken. The broken particles collide and shear with the inner wall and other hammers in the crushing cavity to be further refined. By setting the number of hammers to 8 and selecting a sieve plate with an aperture of 0.2mm, the maltitol is crushed to a particle size that can pass through a 100-mesh sieve mesh. When the maltitol particles are smaller than the sieve plate aperture, they are discharged from the mill through the sieve plate; Use a stone mill to grind flour. The stone mill consists of a fixed lower millstone and a rotatable upper millstone. Put wheat or preliminarily crushed flour particles into the central feed inlet of the upper millstone. The upper millstone rotates at a speed of 30 revolutions per minute. The flour is squeezed and ground between the two millstones. During the grinding process, according to the requirement of fine flour needed for making cake premix, adjust the distance between the millstones to 0.2 mm so that the ground flour can pass through a 130-mesh sieve mesh.
[0007] Preferably, in the raw material screening and pretreatment step, for raw materials prone to oxidation, nitrogen is filled inside the equipment to prevent the raw materials from oxidizing.
[0008] Preferably, in the safety packaging step, the food-grade plastic bags are subjected to ultraviolet sterilization treatment for 30 minutes before packaging.
[0009] Preferably, the specific steps of quality inspection include: Using the drying loss method to detect the moisture content of the finished product; Detecting the microbial indicators in the finished product, including total colony count, coliform group and pathogenic bacteria; Referring to the GB5009 series standards to detect the protein content, fat content and ash content in the finished product; Using high performance liquid chromatography to detect the sugar substitute content in the finished product.
[0010] Preferably, during the detection of microbial indicators in the quality inspection step, if turbidity or abnormal precipitation occurs during the dilution of the sample homogenate, centrifugal separation (3000 revolutions per minute, centrifugation for 5 minutes) is carried out and the supernatant is taken to continue the subsequent detection operations.
[0011] Preferably, during the detection of sugar substitute content in the quality inspection step, the standard solution needs to be prepared and used immediately, and the injection detection should be completed within 2 hours after preparation.
[0012] It has the following beneficial effects: The processing technology of this sugar-free cake premix uses vibration screening combined with sieves of different mesh numbers to accurately remove impurities in flour and sugar substitute raw materials, and magnetic separation to intercept ferromagnetic impurities, improving the product taste and reducing equipment wear. For easily oxidized raw materials, inert gas is filled to maintain the quality of raw materials. Caked flour is processed by a crusher to improve screening efficiency. Hammer mills and stone mills ensure that the particle size of raw materials is appropriate and evenly distributed, retaining the nutritional flavor and playing a functional role. High-precision weighing equipment combined with an automatic calibration system and multiple reviews controls the weighing error within a very small range to ensure the accurate proportion of raw materials, resulting in good cake taste, texture, and fluffiness, stable product quality, a specific stirring structure with precise mixing parameters to ensure full mixing of raw materials, a temperature monitoring and cooling system to prevent the material from deteriorating due to excessive temperature, and an on-line particle size detector at the discharge port to ensure that the particle size of the material meets the standard, ensuring uniform quality of the premix and consistent cake taste. The drying loss method accurately controls the moisture content, and various microbial detection methods ensure food safety. The physical and chemical indicators are detected with reference to national standards to ensure nutritional balance. High-performance liquid chromatography accurately measures the content of sugar substitutes. Centrifugation is used for samples with abnormal microbial detection results. The sugar substitute detection standard is prepared as needed to ensure reliable detection results and guarantee product quality. Food-grade plastic bags are sterilized by ultraviolet light, and the temperature and humidity of the packaging environment are accurately controlled and reach a cleanliness level of 10,000 to reduce microbial contamination, prevent the product from absorbing moisture and deteriorating, extend the shelf life, and ensure stable product quality during storage and transportation. Specific embodiments
[0013] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.
[0014] In the first embodiment, the present invention provides a technical solution: a processing technology of a sugar-free cake premix, including the following steps: Raw material screening and pretreatment: Select raw materials that meet specific quality standards and do not contain sucrose, including sugar substitutes such as xylitol, erythritol, maltitol, as well as flour, mannan oligosaccharide, chitosan oligosaccharide, leavening agent, edible salt, and emulsifier. Pretreat all raw materials to ensure that the particle size of the raw materials meets the requirements of subsequent processing. For easily oxidized raw materials, nitrogen is filled inside the equipment to prevent raw material oxidation. The specific steps include: Use a vibrating screening device. This device takes a vibrating motor and a sieve as the core components. When the vibrating motor is turned on, the exciting force generated by it and transmitted to the sieve causes the sieve to vibrate at a high frequency. When processing flour raw materials, pour the flour into the feeding port. By selecting a 90-mesh sieve, the pure flour particles smaller than the sieve aperture pass through the sieve and fall into the collection device, while impurities such as wheat husk debris and caked flour larger than the aperture slide down the inclined surface of the sieve and are discharged from the device. When processing sugar substitute raw materials, select a 130-mesh finer sieve to remove the tiny foreign matters mixed in during production and transportation. Use a hammer mill to process sugar substitute raw materials. The main crushing component of the mill is a hammer rotating at a high speed. The motor drives the main shaft to rotate at a high speed of 1500 revolutions per minute, causing the hammer to move in a circular motion. The maltitol blocks fed into the feeding port are violently impacted by the hammers moving at a high speed and broken. The broken particles collide and shear with the inner wall and other hammers in the crushing chamber to be further refined. By setting the number of hammers to 8 and selecting a sieve plate with an aperture of 0.2 mm, the maltitol is crushed to a particle size that can pass through a 100-mesh sieve. When the maltitol particles are smaller than the sieve plate aperture, they are discharged from the mill through the sieve plate. Use a stone mill to grind flour. The stone mill consists of a fixed lower millstone and a rotatable upper millstone. Put wheat or preliminarily crushed flour particles into the central feeding port of the upper millstone. The upper millstone rotates at a speed of 30 revolutions per minute. The flour is squeezed and ground between the two millstones. During the grinding process, according to the requirement of fine flour for making cake premix, adjust the distance between the millstones to 0.2 mm so that the ground flour can pass through a 130-mesh sieve. Precise batching: Weigh 30 parts of xylitol, 30 parts of erythritol, 40 parts of maltitol, 0.4 part of mannan oligosaccharide, 0.3 part of chitosan oligosaccharide, 350 parts of flour, 15 parts of leavening agent, 3 parts of edible salt, and 8 parts of emulsifier by weight. Use high-precision weighing equipment for batching, and control the weighing error of each raw material within the range of ±0.05 g. Efficient mixing: Put the weighed raw materials into a mixing device with a stirring structure having 4 inclined blade paddles with an installation angle of 45°. Control the mixing time for 20 minutes, the stirring speed at 120 revolutions per minute, and alternate the stirring direction between forward rotation for 5 minutes and reverse rotation for 3 minutes to make the raw materials fully mixed evenly to form a uniform cake premix mixture. Quality inspection: Conduct quality inspection on the mixed cake premix. The inspection items include moisture, microbial indicators, physical and chemical indicators, and sugar substitute content to ensure that all indicators meet the established quality standards. The specific steps are as follows: Use the drying loss-in-weight method to test the moisture content of the finished product. Accurately weigh 5g of cake premix sample into a constant-weight weighing bottle, record the total mass of the sample and the weighing bottle m1, put the weighing bottle into an electric blast drying oven set at 105°C, dry for 2-4 hours, take it out and place it in a dryer to cool to room temperature, weigh it again, record the mass m2, repeat the drying, cooling, and weighing operations until the difference in mass between the two weighings does not exceed 0.002g. The moisture content calculation formula is: moisture content (%) = [(m1-m2) / m1]×100, and the moisture content is required to be controlled at 5%-8%; Weigh 25g of cake premix sample and put it into a homogenizing bag containing 225mL of sterile saline. Use a slapping homogenizer to slap for 1-2 minutes to mix the sample thoroughly to make a 1:10 sample solution. Use a 1mL sterile pipette to draw 1mL of the 1:10 sample solution and inject it into a test tube containing 9mL of sterile saline. Pipette and draw 3 times to mix thoroughly to make a 1:100 sample solution. Repeat this process to prepare sample solutions with multiple dilutions. Select 2-3 appropriate dilutions. Take 1 mL of the sample solution of each dilution and inject it into a sterile plate. Make two parallels for each dilution. Pour the nutrient agar medium cooled to about 46°C into the plate, about 15-20 mL per plate. Shake it quickly and gently. After the agar solidifies, turn the plate upside down and place it in a constant temperature incubator at 36°C±1°C for 48 hours±2 hours. After the incubation is completed, count the number of colonies on the plate and calculate the total number of colonies in each gram of sample according to the dilution multiple. The total number of colonies must not exceed 1000 CFU / g. The coliform bacteria in the finished product were detected by the multi-tube fermentation method. 25g of cake premix sample was weighed and placed in a homogenizing bag containing 225mL lactose bile salt fermentation tube. The sample was beaten with a beating homogenizer for 1-2 minutes to fully mix the sample. The sample was placed in a constant temperature incubator at 36℃±1℃ for 24 hours±2 hours. Whether there was gas production in the fermentation tube was observed. If there was gas production, the bacterial liquid in the fermentation tube was inoculated onto an eosin-methylene blue agar plate and placed in a constant temperature incubator at 36℃±1℃ for 18-24 hours. The colonies with typical coliform bacteria characteristics on the plate were selected for Gram staining microscopy and multiple fermentation test. According to the number of tubes confirmed to be positive for coliform bacteria, the MPN retrieval table was checked and the most probable number of coliform bacteria per gram of sample was reported. The coliform bacteria were required not to exceed 3MPN / g. When detecting pathogenic bacteria, weigh 25 g of the cake mix sample and put it into a homogenization bag containing 225 mL of buffered peptone water. Use a beating homogenizer to beat for 1 - 2 minutes to fully mix the sample. Place it in a constant temperature incubator at 36°C ± 1°C for enrichment culture for 8 - 18 hours. Transfer the enrichment broth to tetrathionate brilliant green enrichment broth and selenite cystine enrichment broth, and continue to culture for 18 - 24 hours. Then streak the enrichment broth onto bismuth sulfite agar plates and HE agar plates, and place them in a constant temperature incubator at 36°C ± 1°C for 24 - 48 hours. Select colonies with typical pathogenic bacteria colony characteristics on the plates for biochemical tests and serological identification. No pathogenic bacteria shall be detected; The protein content in the finished product is detected by the Kjeldahl method. Weigh 1 g of the cake mix sample into a digestion tube, add copper sulfate, potassium sulfate, and concentrated sulfuric acid. Digest it in a fume hood using an electric digestion instrument to convert the organic nitrogen in the sample into ammonium sulfate. After complete digestion, transfer the digestion solution to a distillation device, add an excessive amount of sodium hydroxide solution to convert ammonium sulfate into ammonia gas, absorb the ammonia gas into boric acid solution through distillation, and titrate the absorption solution with a standard hydrochloric acid titration solution. Calculate the nitrogen content in the sample according to the volume of hydrochloric acid consumed, and then multiply by the protein conversion factor of 6.25 to obtain the protein content. The required protein content is 8% - 12%; The fat content in the finished product is detected by the Soxhlet extraction method. Wrap the cake mix sample with filter paper, put it into a Soxhlet extractor, add anhydrous ether as the extraction agent, and heat and reflux in a water bath for 8 - 16 hours to extract the fat in the sample into the ether. After the extraction is completed, recover the ether, put the residue into an oven at 105°C and dry to a constant weight. Calculate the fat content according to the mass difference before and after drying. The required fat content is 2% - 5%; Weigh 3 g of the cake mix sample into a pre - weighed crucible. First, heat it gently on an electric furnace to carbonize the sample, avoiding sample combustion. Then transfer the crucible to a muffle furnace and calcine it at a temperature of 550°C ± 25°C to a constant weight. Calculate the ash content according to the mass difference of the crucible and the sample before and after calcination. The required ash content is 1% - 3%; The sugar alcohol content in the finished product is detected by high - performance liquid chromatography. Weigh the cake mix sample, dissolve it with ultrapure water and make up the volume to a certain volume. After filtering through a 0.45 μm microporous membrane, it is used as the sample solution to be measured. The mobile phase is ultrapure water, the flow rate is 0.6 mL / min, and the column temperature is 30°C. Inject the sample solution to be measured into the chromatograph, record the chromatogram, and calculate the contents of sugar alcohols such as xylitol, erythritol, and maltitol in the sample by the external standard method according to the retention time and peak area of the standard product, ensuring that the total sugar alcohol content is 85% - 95%; During the detection of microbial indicators in the quality inspection steps, if turbidity or abnormal precipitation occurs during the dilution of the sample homogenate, centrifuge separation (3000 revolutions per minute, centrifuge for 5 minutes) is used, and then the supernatant is taken to continue the subsequent detection operations. When detecting the sugar substitute content, the standard solution needs to be prepared immediately before use and injected within 2 hours after preparation; Safe packaging: The qualified cake premix is packaged using a food-grade plastic bag as the packaging material. The packaging environment temperature is controlled at 22°C, the humidity is controlled at 50%, and the cleanliness meets the standards of a Class 10,000 clean workshop. The food-grade plastic bag is sterilized by ultraviolet light for 30 minutes before packaging.
[0015] During the detection of microbial indicators in the quality inspection steps, if turbidity or abnormal precipitation occurs during the dilution of the sample homogenate, centrifuge separation (3000 revolutions per minute, centrifuge for 5 minutes) is used, and then the supernatant is taken to continue the subsequent detection operations. When detecting the sugar substitute content, the standard solution needs to be prepared immediately before use and injected within 2 hours after preparation.
[0016] Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art and related fields without creative efforts shall fall within the protection scope of the present invention. The structures, devices, and operation methods not specifically described and explained in the present invention, unless otherwise specified and limited, are implemented according to the conventional means in the art.
Claims
1. A processing technology for a sugar-free cake premix, characterized in that, It includes the following steps: Raw material screening and pretreatment: Select raw materials that meet specific quality standards and do not contain added sucrose, including sugar substitutes such as xylitol, erythritol, maltitol, as well as flour, mannan oligosaccharide, chitosan oligosaccharide, leavening agent, edible salt, and emulsifier. Pretreat all raw materials to ensure that the particle size of the raw materials meets the requirements of subsequent processing; Precise batching: Weigh 30 parts of xylitol, 30 parts of erythritol, 40 parts of maltitol, 0.4 part of mannan oligosaccharide, 0.3 part of chitosan oligosaccharide, 350 parts of flour, 15 parts of leavening agent, 3 parts of edible salt, and 8 parts of emulsifier by weight; Efficient mixing: Put the weighed raw materials into a mixing device with a stirring structure having a paddle shape of an inclined blade paddle, a quantity of 4 pieces, and an installation angle of 45°. Control the mixing time at 20 minutes, the stirring speed at 120 revolutions per minute, and alternate the stirring direction between forward rotation for 5 minutes and reverse rotation for 3 minutes to fully mix the raw materials evenly to form a uniform cake premix mixture; Quality inspection: Conduct quality inspection on the mixed cake premix. The inspection items include moisture, microbial indicators, physical and chemical indicators, and sugar substitute content to ensure that all indicators meet the established quality standards; Safe packaging: Package the qualified cake premix using a food-grade plastic bag as the packaging material. Control the packaging environment temperature at 22°C, the humidity at 50%, and the cleanliness to reach the standard of a Class 10,000 clean workshop.
2. The processing technology of a sugar-free cake premix according to claim 1, characterized in that: During the precise batching process, use a high-precision weighing device for batching, and control the weighing error of each raw material within the range of ±0.05g.
3. The processing technology of a sugar-free cake premix according to claim 1, characterized in that: The specific steps of raw material screening and pretreatment include: Use a vibration screening device, which takes a vibration motor and a sieve mesh as the core components. Turn on the vibration motor, and use the exciting force generated by it and transmitted to the sieve mesh to make the sieve mesh vibrate at a high frequency. When processing flour raw materials, pour the flour from the feed inlet. By selecting a 90-mesh sieve mesh, the pure flour particles smaller than the sieve mesh aperture pass through the sieve mesh and fall into the collection device, and impurities such as wheat husk debris and lumped flour larger than the aperture are discharged from the device along the inclined surface of the sieve mesh. When processing sugar substitute raw materials, select a 130-mesh finer sieve mesh to remove the tiny foreign objects mixed in during production and transportation; Use a hammer mill to process sugar substitute raw materials. The mill takes the high-speed rotating hammers as the main crushing components. The motor drives the main shaft to rotate at a high speed of 1500 revolutions per minute to make the hammers move in a circular motion. The maltitol blocks put into the feed inlet are violently impacted by the high-speed moving hammers and broken. The broken particles collide and shear with the inner wall and other hammers in the crushing chamber to be further refined. By setting the number of hammers to 8 and selecting a sieve plate with an aperture of 0.2mm, the maltitol is crushed to a particle size that can pass through a 100-mesh sieve mesh. When the maltitol particles are smaller than the sieve plate aperture, they are discharged from the mill through the sieve plate; The flour is ground using a stone mill, which consists of a fixed lower millstone and a rotatable upper millstone. Wheat or preliminarily crushed flour particles are placed into the central feed inlet of the upper millstone. The upper millstone rotates at a speed of 30 revolutions per minute. The flour is squeezed and ground between the two millstones. During the grinding process, according to the requirement of fine flour for making cake premix, the distance between the millstones is adjusted to 0.2 mm so that the ground flour can pass through a 130-mesh sieve.
4. The processing technology of a sugar-free cake premix according to claim 1, characterized in that: In the raw material screening and pretreatment step, for raw materials that are prone to oxidation, nitrogen is filled inside the equipment to prevent the oxidation of raw materials.
5. The processing technology of a sugar-free cake premix according to claim 1, characterized in that: In the safe packaging step, food-grade plastic bags are treated with ultraviolet sterilization for 30 minutes before packaging.
6. The processing technology of a sugar-free cake premix according to claim 1, characterized in that: The specific steps of quality inspection include: Using the drying loss method to detect the moisture content of the finished product; Detecting the microbial indicators in the finished product, including total number of colonies, coliform group and pathogenic bacteria; Detecting the protein content, fat content and ash content in the finished product with reference to the GB5009 series standards; Using high performance liquid chromatography to detect the sugar substitute content in the finished product.
7. The processing technology of a sugar-free cake premix according to claim 6, characterized in that: During the detection of microbial indicators in the quality inspection step, if turbidity or abnormal precipitation occurs during the dilution of the sample homogenate, centrifugal separation (3000 revolutions per minute, centrifugation for 5 minutes) is adopted and the supernatant is taken to continue the subsequent detection operations.
8. The processing technology of a sugar-free cake premix according to claim 6, characterized in that: During the detection of sugar substitute content in the quality inspection step, the standard solution needs to be prepared immediately before use and the injection detection should be completed within 2 hours after preparation.