Additive-free sandwich pastry and preparation method thereof

Abstract

The invention discloses an additive-free sandwich pastry which comprises a wrapper and a sandwich, and the wrapper comprises the following components in parts by weight: 40-60 parts of whole wheat flour, 15-25 parts of corn starch, 10-15 parts of eggs, 20-30 parts of milk and 5-10 parts of lemon juice; and the sandwich comprises the following components in parts by weight: 30-50 parts of crushed dried fruits, 10-15 parts of cooked sesame powder and 10-15 parts of honey. According to the technical scheme, the sandwich pastry does not contain any additives (especially preservatives), corrosion prevention is achieved only through natural food materials and the characteristics of the natural food materials, and the shelf life of the zero-additive sandwich pastry is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a sandwich cake without additives and a preparation method thereof. Background Art

[0002] In the modern food industry, sandwich pastries are deeply loved by consumers for their rich taste and diverse flavors. However, in order to ensure the taste and extend the shelf life, traditional sandwich pastries often add a variety of food additives, among which the use of preservatives is particularly common. However, long-term consumption of foods containing preservatives and other additives may have potential hazards to human health, such as affecting human metabolism, damaging liver and kidney function, etc. With the improvement of consumers' health awareness, the demand for foods that do not contain additives and have a certain shelf life is growing. Although there are some pastries on the market that claim to be additive-free, there are still deficiencies in the balance between antiseptic performance and taste, such as a short shelf life or sacrificing some taste for the sake of shelf life. In order to solve the above technical problems, a sandwich pastry without additives and a preparation method thereof are proposed for application, which not only ensures that the sandwich pastry does not contain any additives (especially preservatives), but also has certain antiseptic properties, and has a longer shelf life than ordinary "zero-additive" sandwich pastries. Summary of the invention

[0003] In view of the above-mentioned deficiencies in the prior art, an object of the present invention is to provide a sandwich cake without additives and a preparation method thereof, aiming to solve the technical problem of the short shelf life of sandwich cakes without additives in the prior art.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions: A sandwich pastry without additives comprises an outer crust and a filling, wherein the outer crust comprises, by weight, 40-60 parts of whole wheat flour, 15-25 parts of corn starch, 10-15 parts of eggs, 20-30 parts of milk, and 5-10 parts of lemon juice; and the filling comprises, by weight, 30-50 parts of dried and chopped fruits, 10-15 parts of cooked sesame powder, and 10-15 parts of honey.

[0005] Furthermore, in the additive-free sandwich pastry, the lemon juice is obtained by cold pressing freshly picked lemons and filtering through a filter with a pore size of 0.2-0.4 mm.

[0006] Furthermore, in the sandwich cake without additives, the cooked sesame powder is prepared by the following steps: washing sesame seeds 2 to 3 times with running clean water; putting sesame seeds into an oven, setting the baking temperature at 160 to 180° C., and controlling the baking time at 12 to 15 minutes; stirring the sesame seeds every 3 to 4 minutes during the baking process; grinding the baked sesame seeds into fine powder, and the particle size of the ground cooked sesame powder reaches 80 to 100 meshes; and drying the ground cooked sesame powder to reduce its water content to 2% to 3%.

[0007] Furthermore, in the additive-free sandwich cake, the dried fruit pieces are at least one of dried cranberry pieces, dried blueberry pieces, dried red date pieces and dried longan pieces.

[0008] Furthermore, in the additive-free sandwich cake, the honey is prepared by the following steps: subjecting the collected honey raw material to primary filtration with a filter mesh aperture of 0.8-1 mm; subjecting the honey to secondary filtration with a filter mesh aperture of 0.2-0.4 mm; placing the honey in a centrifuge with a temperature controlled within a range of 30-35° C. and a centrifugal speed of 1000-1500 rpm; placing the honey in a vacuum environment with a temperature controlled within a range of 40-45° C., and increasing the Baume degree of the honey to 42 degrees or above by reducing the air pressure to evaporate the water at a lower temperature; placing the honey in a packaging container, filling the packaging container with high-purity nitrogen, exhausting the air, and reducing the oxygen content to below 1%.

[0009] The present application also provides a method for preparing a sandwich cake without additives, comprising the following steps: (1) Prepare the raw materials of each component according to the required weight; (2) Making the skin and filling separately; (3) Assembling each filling into two pieces of skin respectively, thereby preparing a sandwich pastry; Wherein, the preparation of the epidermis in step (2) comprises the following steps: (a1) Sieve whole wheat flour and corn starch and mix well to make a flour mixture. Set aside for later use; (a2) In a clean container, beat the eggs, add milk and lemon juice and mix well; (a3) pouring the liquid mixed in step (2) into the flour mixture and stirring until a dough without dry powder is formed; (a4) Place the dough obtained in step (3) on a chopping board, knead it until the surface is smooth, then cover it with plastic wrap and let it rest for 15 to 20 minutes; (a5) kneading the proofed dough again to release air, rolling it into a thin sheet, and pressing it into the desired shape using a mold to obtain the desired crust; The preparation of the sandwich in step (2) includes the following steps: (b1) chopping the dried fruits into pieces, wherein the size of the pieces is 0.5-1 mm; (b2) putting cooked sesame powder and chopped dried fruits into a container, adding honey, and stirring evenly so that the honey fully coats the chopped dried fruits and cooked sesame powder to form a sticky sandwich filling; (b3) Divide the filling into several pieces.

[0010] Furthermore, in the method for preparing the additive-free sandwich pastry, in step (a1), the whole wheat flour and corn starch are respectively passed through a sieve of 80-100 mesh for 2-3 times, and after sieving, they are mixed evenly in a sterile environment, and the mixing time does not exceed 5 minutes.

[0011] Furthermore, in the method for preparing the additive-free sandwich pastry, in step (a2), the eggs are beaten in a sterile environment for 1 to 2 minutes; milk and lemon juice are added and stirred at a speed of 200 to 300 rpm for 2 to 3 minutes.

[0012] Furthermore, in the method for preparing the additive-free sandwich cake, in step (a3), when pouring the mixed liquid into the flour mixture, stirring is adopted, and the stirring speed is gradually increased to 300-400 rpm, and stirring is continued for 3-5 minutes.

[0013] Furthermore, in the method for preparing the additive-free sandwich pastry, in step (a4), when covering with plastic wrap, ensure that the plastic wrap is not damaged, seal the dough, and let it stand for 15 to 20 minutes in an environment with a temperature of 25 to 28° C. and a relative humidity of 70% to 75%.

[0014] Furthermore, in the method for preparing the additive-free sandwich pastry, in step (b2), the stirring speed is controlled at 150-200 rpm, the stirring time is 3-5 minutes, and the stirring process is carried out in a sterile environment.

[0015] Beneficial effects: The present invention provides a sandwich cake without additives and a preparation method thereof. Compared with the prior art, the sandwich cake prepared by the technical solution provided by the present application has at least the following advantages: (1) Healthy and Additive-free: No artificial preservatives, antioxidants, flavors or other chemical additives are added. Only natural ingredients and their own characteristics are used to achieve the functions of preservation and flavoring, providing consumers with a healthier and safer food choice.

[0016] (2) Good preservative properties: By selecting raw materials with natural preservative properties, such as the acidic components in lemon juice, the low water activity of dried fruits, the antioxidants in sesame seeds, and the high osmotic pressure of honey, the synergistic effect of the raw materials inhibits the growth and reproduction of microorganisms, so that the shelf life of sandwich pastries can reach 3 to 5 days at room temperature and 7 to 10 days under refrigerated conditions without adding chemical preservatives, effectively solving the problem of short shelf life of additive-free pastries.

[0017] (3) Rich and balanced nutrition: Whole wheat flour provides dietary fiber and multiple vitamins and minerals; corn starch provides energy; eggs are rich in high-quality protein; milk is rich in calcium and protein; dried fruits supplement vitamins and dietary fiber; sesame powder provides unsaturated fatty acids, protein and antioxidants; honey contains multiple sugars and trace elements. The combination of multiple ingredients makes sandwich pastries nutritionally comprehensive and meets the daily nutritional needs of the human body.

[0018] (4) Excellent taste: The crust is crispy, with the aroma of whole wheat and a light lemon fragrance; the filling is soft and glutinous, with the sour and sweet taste of dried fruits blended with the aroma of sesame and the sweetness of honey. The taste is rich and sweet but not greasy, giving consumers a pleasant eating experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention provides a flow chart of a method for preparing a sandwich cake without additives. DETAILED DESCRIPTION

[0020] The present invention provides a sandwich cake without additives and a preparation method thereof. To make the purpose, technical scheme and effect of the present invention clearer and more specific, the present invention is further described in detail below. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0021] The additive-free sandwich cake comprises an outer crust and a sandwich. The outer crust comprises, by weight: 40-60 parts of whole wheat flour, 15-25 parts of corn starch, 10-15 parts of eggs, 20-30 parts of milk, and 5-10 parts of lemon juice; the sandwich comprises, by weight: 30-50 parts of dried fruit, 10-15 parts of cooked sesame powder, and 10-15 parts of honey.

[0022] Furthermore, the lemon juice is obtained by cold pressing freshly picked lemons and filtering with a filter with a pore size of 0.2 to 0.4 mm. The significance of this technical feature is: (1) Freshly picked lemons are rich in a large number of natural active ingredients, among which the vitamin C and citric acid content are at a peak state. Vitamin C is a powerful antioxidant that can quickly combine with free radicals generated during pastry making and subsequent storage, prevent the oxidation chain reaction caused by free radicals, protect the fat, protein and other components in the pastry from oxidation, and thus delay the deterioration of the pastry. (2) Compared with hot pressing or other traditional pressing methods, the cold pressing method retains the biologically active substances in lemons to the greatest extent. In a low temperature environment, heat-sensitive antioxidant components and enzymes will not be inactivated by high temperature. These components not only help maintain the stability of the lemon juice itself, but also continue to exert antioxidant and antibacterial effects in the pastry system. (3) Filtering with a filter with a pore size of 0.2~0.4 mm can ensure the purity of the lemon juice, remove impurities such as pulp residue and fiber, and prevent impurities from carrying microorganisms into the pastry system, thus reducing the risk of microbial contamination from the source.

[0023] Furthermore, the cooked sesame powder is prepared by the following steps: washing the sesame seeds with running water for 2-3 times; putting the sesame seeds into an oven, setting the baking temperature at 160-180°C, and controlling the baking time at 12-15 minutes; stirring the sesame seeds every 3-4 minutes during the baking process; grinding the baked sesame seeds into fine powder, and the particle size of the ground cooked sesame powder reaches 80-100 mesh; drying the ground cooked sesame powder to reduce its water content to 2%-3%. The significance of this technical feature is that: (1) baking at 160-180°C for 12-15 minutes can kill almost all microorganisms inside the sesame seeds, including heat-resistant Bacillus, etc., greatly reducing the risk of microbial contamination of pastries by the cooked sesame powder; on the other hand, baking at this temperature can induce a series of beneficial chemical changes in the sesame seeds, such as the Maillard reaction, to generate substances such as melanoidins with antioxidant properties, which can delay the oxidation of components such as oil and protein in pastries and inhibit the deterioration of pastries. (2) Stir the sesame seeds every 3 to 4 minutes during the baking process to ensure that the sesame seeds are evenly heated and the microorganisms are completely killed. (3) Grind the baked sesame seeds into 80 to 100 mesh fine powder. This fine particle size allows the cooked sesame powder to be more evenly distributed in the pastry. The evenly distributed cooked sesame powder can fully exert its role in reducing water activity and reduce the moisture conditions required for microbial growth. At the same time, it is also beneficial for its antioxidant components to work synergistically with other ingredients in the pastry to inhibit oxidation and microbial growth. (4) The moisture content of the cooked sesame powder is reduced to 2% to 3%, so that after it is added to the pastry, it can further reduce the overall water activity of the pastry and extend the shelf life of the pastry.

[0024] Preferably, the dried fruit is at least one of dried cranberry, dried blueberry, dried red date and dried longan. The water content of the dried cranberry, dried blueberry, dried red date and dried longan is 4% to 6%, which can not only retain the original flavor of the fruit to a certain extent, but also ensure that it can stably play the role of reducing water activity in sandwich cakes. Cranberry itself is rich in organic acid. After being made into dried cranberry, the organic acid component is retained. When added to sandwich cakes, it can significantly reduce the pH value of the sandwich part and create an acidic environment. The growth and reproduction of most microorganisms will be greatly inhibited, thereby effectively reducing the risk of cake deterioration caused by microbial contamination.

[0025] Furthermore, the honey is prepared by the following steps: subjecting the collected honey raw materials to primary filtration, with the pore size of the filter being 0.8-1 mm (capable of removing larger impurities in the honey raw materials, such as propolis blocks, wax scraps, larger particles of pollen, etc.); subjecting the honey to secondary filtration, with the pore size of the filter being 0.2-0.4 mm (capable of further screening out fine impurities to ensure that the honey reaches an extremely high purity); placing the honey in a centrifuge, controlling the temperature within the range of 30-35°C, and the centrifugal speed at 1000-1500 rpm; placing the honey in a vacuum environment, controlling the temperature within the range of 40-45°C, and reducing the air pressure to evaporate the water at a lower temperature, thereby increasing the Baume degree of the honey to 42 degrees or above; placing the honey in a packaging container, filling the packaging container with high-purity nitrogen, exhausting the air, and reducing the oxygen content to below 1%. The significance of this technical feature is that: (1) impurities in honey are removed through two-stage fine filtration; further, some colloidal impurities and extremely fine wax particles in honey that are difficult to filter through the filter are effectively removed through low-temperature and low-speed centrifugation; (2) water is evaporated in a vacuum environment at 40-45°C, so that the honey Baume degree is increased to 42 degrees or above. On the one hand, high Baume means that the water content of honey is low, usually below 18%-20%. The high osmotic pressure environment formed by high concentration of sugar has a strong inhibitory effect on microorganisms, which can greatly hinder the growth and reproduction of bacteria, molds and other microorganisms in sandwich cakes; on the other hand, low-temperature vacuum conditions retain the active ingredients in honey (such as acacia glycosides with antibacterial properties, volatile oils and various antioxidants) to the greatest extent. These ingredients work synergistically to inhibit bacteria and antioxidants, fully guaranteeing the preservation needs of cakes. (3) The inertness of nitrogen can effectively prevent honey from oxidation and deterioration. It also inhibits the growth of aerobic microorganisms, extending the shelf life of honey and ensuring that it can continue to play a good preservative role after being added to sandwich pastries, providing strong support for the long-term preservation of pastries.

[0026] The present invention accordingly provides a method for preparing a sandwich cake without additives, which mainly comprises the following steps: (1) Prepare the raw materials of each component according to the required weight; (2) Making the skin and filling separately; (3) Assembling each filling into two pieces of skin respectively, thereby preparing a sandwich pastry; Wherein, the preparation of the epidermis in step (2) comprises the following steps: (a1) Sieve whole wheat flour and corn starch and mix well to make a flour mixture. Set aside for later use; (a2) In a clean container, beat the eggs, add milk and lemon juice and mix well; (a3) pouring the liquid mixed in step (2) into the flour mixture and stirring until a dough without dry powder is formed; (a4) Place the dough obtained in step (3) on a chopping board, knead it until the surface is smooth, then cover it with plastic wrap and let it rest for 15 to 20 minutes; (a5) kneading the proofed dough again to release air, rolling it into a thin sheet, and pressing it into the desired shape using a mold to obtain the desired crust; The preparation of the sandwich in step (2) includes the following steps: (b1) chopping the dried fruits into pieces, wherein the size of the pieces is 0.5-1 mm; (b2) putting cooked sesame powder and chopped dried fruits into a container, adding honey, and stirring evenly so that the honey fully coats the chopped dried fruits and cooked sesame powder to form a sticky sandwich filling; (b3) Divide the filling into several pieces.

[0027] Furthermore, in step (a1), the whole wheat flour and corn starch are respectively passed through a 80-100 mesh sieve 2-3 times, and mixed evenly in a sterile environment after sieving, and the mixing time does not exceed 5 minutes. Sieving through an 80-100 mesh sieve 2-3 times can effectively intercept impurities (such as dust, gravel, grain husk fragments, etc.); if there are lumps of flour or starch, they will be broken up by the vibration and friction of the sieve and restored to a fine and uniform state. In addition, considering that the longer the mixing time, the more opportunities for flour to be exposed, and the greater the probability of microorganisms in the air to attach, strictly controlling the mixing time can reduce the possibility of microorganisms entering the system during the raw material mixing stage.

[0028] Furthermore, in step (a2), the eggs are beaten in a sterile environment for 1 to 2 minutes; after adding milk and lemon juice, the mixture is stirred at a speed of 200 to 300 rpm for 2 to 3 minutes. The above-mentioned moderate stirring speed and time can not only achieve full mixing of eggs, milk and lemon juice, but also avoid the friction heat generated by high-speed and long-term stirring from destroying the heat-sensitive nutrients in milk (such as vitamin C, lactoferrin, etc.) and antioxidant substances such as vitamin C in lemon juice. These nutrients are fully preserved, which helps to improve the nutritional value of pastries. At the same time, their antioxidant and antibacterial properties also play an auxiliary role in the preservation of pastries.

[0029] Furthermore, in step (a3), when pouring the mixed liquid into the flour mixture, the stirring method is adopted, and the stirring speed is gradually increased to 300-400 rpm, and the stirring is continued for 3-5 minutes. Stirring while pouring can prevent the flour mixture from agglomerating, so that the eggs, milk, lemon juice and other ingredients in the liquid are fully in contact with the whole wheat flour and corn starch in the flour mixture at the beginning and are evenly mixed. Considering that the flour is still relatively dry at the beginning of pouring the liquid, if high-speed stirring is adopted at the beginning, it is easy to cause the flour to fly, so the stirring speed is required to be gradually increased. As the liquid is continuously added, the dough gradually becomes moist. At this time, the stirring speed is gradually increased to 300-400 rpm, so that the raw materials can reach a more fully mixed state in a short time.

[0030] Furthermore, in step (a4), when covering with plastic wrap, ensure that the plastic wrap is not damaged, seal and wrap the dough, and let it stand for 15 to 20 minutes at a temperature of 25 to 28°C and a relative humidity of 70% to 75%. In the temperature range of 25 to 28°C, the activity of the enzymes in the flour can reach the best state, among which amylase can decompose the starch in the flour into maltose, provide nutrients for yeast, and promote fermentation; protease helps to decompose gluten protein, adjust the strength of the gluten network, and make the dough more flexible. If the temperature is too low, the activity of the enzyme is inhibited, the fermentation process is slow, the dough is not fully proofed, and the pastry crust produced will have a firm taste and not be fluffy enough; if the temperature is too high, the enzyme may be inactivated, and the dough is prone to over-fermentation, producing sour taste, affecting the flavor of the pastry. In addition, in an environment with a relative humidity of 70% to 75%, it can ensure that the surface of the dough always maintains a certain degree of moisture. This not only helps prevent the dough surface from drying out and forming a crust, which affects the expansion of the internal gas, but also provides a relatively moist living environment for the yeast, allowing it to continue to ferment efficiently. If the relative humidity is too low, the dough surface will quickly lose water, forming a hard crust, which will hinder the escape of internal carbon dioxide gas, resulting in defects such as bubbles and cracks on the pastry crust; while if the relative humidity is too high, the dough may absorb too much water, become too soft and rotten, difficult to shape, and easily breed microorganisms such as mold.

[0031] In step (b1), the size of the dried fruit pieces is controlled within the range of 0.5 to 1 mm. The significance lies in the following: (1) They are neither too small to allow the user to completely fail to feel the presence of the fruit particles, nor too large to cause abruptness when chewing or affect the overall fineness of the pastry. (2) When making the filling, the dried fruit pieces of 0.5 to 1 mm can be dispersed relatively evenly in the mixture of honey and cooked sesame powder, so that the dried fruit pieces are fully in contact with the honey and cooked sesame powder and are evenly distributed, and the interaction between them is strengthened. The tiny pores on the surface of the dried fruit pieces can absorb honey, increasing the overall viscosity of the filling, so that the filling can fit better when combined with the outer skin and is not easy to separate. (3) The size of the dried fruit pieces of 0.5 to 1 mm allows the honey to wrap each particle more comprehensively and tightly, increasing the contact area between the dried fruit pieces and the honey, so that the antiseptic effect of the honey can be fully exerted, inhibiting the growth of microorganisms on the surface of the dried fruit pieces, and extending the shelf life of the filling.

[0032] Further, in step (b2), the stirring speed is controlled at 150-200 rpm, the stirring time is 3-5 minutes, and the stirring process is carried out in a sterile environment. The stirring speed is controlled at 150-200 rpm, which is sufficient to allow the honey to slowly and fully penetrate into the gap between the dried fruit pieces and the cooked sesame powder to achieve uniform coating; at the same time, it can avoid the strong shear force generated by high-speed stirring from destroying the particle structure of the dried fruit pieces and the cooked sesame powder. If the dried fruit pieces are excessively sheared, they may be crushed into finer powders. Setting the stirring time to 3-5 minutes is the key to ensuring that the honey completely coats the dried fruit pieces and the cooked sesame powder. In the initial stage, due to its high viscosity, it takes a certain amount of time for the honey to be evenly dispersed and infiltrated into all the raw material particles. As the stirring proceeds, the three raw materials gradually combine closely to form a sticky filling. If the stirring time is too short, the honey is not completely coated, the filling is loose, the outer skin cannot be effectively bonded, and the filling is prone to stratification, which affects the production and quality of the pastry; and appropriately extending the stirring time allows the raw materials to fully contact to form a filling with uniform texture and appropriate viscosity. Excessive stirring for more than 5 minutes may have negative effects. On the one hand, continuous mechanical action will increase the temperature of the filling, which is not good for honey and dried fruit containing heat-sensitive ingredients, and may accelerate the loss of nutrients and flavor deterioration. On the other hand, excessive stirring may destroy the good structure that has been formed, such as further breaking the dried fruit and reducing the viscosity of honey, which will ultimately affect the taste, stability and anti-corrosion properties of the sandwich filling. A stirring time of 3 to 5 minutes can effectively avoid these problems.

[0033] The following embodiments are given to further support the technical solution provided by the present invention.

[0034] The raw materials of each embodiment are as follows: Whole wheat flour: natural color, no odor, low microbial content after testing, meets food safety standards.

[0035] Corn starch: white and delicate, free of impurities, with a starch content of 88% and a moisture content of 13%.

[0036] Eggs: Fresh eggs, selected by candling, with small air cells, full and centered yolk, and the shells sterilized by ultraviolet light for 10 minutes.

[0037] Milk: Pasteurized fresh milk, sterilization temperature 64℃, duration 30 minutes, packaging intact before opening.

[0038] Lemon juice: Freshly picked lemons have high acidity (about 6.5% citric acid). Filter through a 0.3 mm pore filter immediately after squeezing, refrigerate and use within 1 hour.

[0039] Dried fruit: Cranberry crushed fruit is made from 85% mature fruit, which is vacuum freeze-dried and hot-air dried, with a water content of 4%; blueberry crushed fruit is selected from blueberries with high anthocyanin content (about 320 mg of anthocyanin per 100 g of fresh fruit), and the water content is 5% after low-temperature vacuum drying; red date crushed fruit is selected from Xinjiang gray dates with thick flesh and 62% sugar content, and the water content is 6% after natural drying and hot-air drying; longan crushed fruit is selected from dried longan with complete shell, full flesh and high sweetness (soluble solids content 70%), and is processed by traditional charcoal drying and hot-air dehumidification technology, with a water content of 7%. The particle size of the dried fruit crushed fruit is controlled at 0.~1mm.

[0040] Cooked sesame powder: Rinse the sesame seeds with running water for 3 times, bake at 170℃ for 13 minutes, stir every 3 minutes, grind into 90 mesh fine powder after baking, and dry to a moisture content of 2.5%.

[0041] Honey: Acacia honey, after collection, undergoes primary filtration (filter mesh pore size 0.9mm), secondary filtration (filter mesh pore size 0.3mm), centrifugation at 32°C (speed 1200 rpm), vacuum concentration at 42°C to 42 degrees Baume, and nitrogen-filled packaging (oxygen content 0.8%).

[0042] Example 1 Raw material preparation 50 parts whole wheat flour, 20 parts corn starch, 12 eggs, 25 servings of milk, 8 parts lemon juice, 40 portions of dried fruit, mixed with dried cranberries, dried blueberries, dried red dates and dried longans in a ratio of 1:1:1:1. 12 servings of cooked sesame powder, 12 parts honey.

[0043] Skin production The whole wheat flour and corn starch were sieved through a 90-mesh sieve three times to remove impurities and break up lumps. After sieving, they were mixed in a sterile clean bench for 4 minutes to mix evenly.

[0044] Beat the eggs under sterile conditions for 1.5 minutes, add the milk and lemon juice, and stir at 250 rpm for 2.5 minutes to ensure thorough mixing and even dispersion of the lemon juice.

[0045] Pour the mixed liquid into the flour mixture, stirring while pouring. The initial stirring speed is 100 rpm. As the liquid is added, gradually increase the speed to 350 rpm. Continue stirring for 4 minutes to form a dough without dry powder.

[0046] Place the dough on a chopping board disinfected with alcohol, knead it until the surface is smooth (knead it 12 times), wrap it in plastic wrap, and let it rise in a proofing box at 26°C and 72% relative humidity for 18 minutes.

[0047] The proofed dough is kneaded again to release air (knead 10 times), rolled into a 4 mm thick sheet, and pressed into a round shape with a mold to make the outer crust.

[0048] Sandwich making Prepare the dried fruit.

[0049] Put the cooked sesame powder and dried fruit into an ultraviolet disinfected container, add honey, and stir at 180 rpm for 4 minutes in a sterile environment to allow the honey to fully wrap the container to form a sticky filling.

[0050] The filling is cut into small pieces that fit the outer skin as the filling.

[0051] Assembly In a sterile clean bench, place the filling in the center of the crust, pinch the edges of the crust, and fold the edges to ensure that the filling is completely wrapped to produce a sandwich pastry.

[0052] Example 2 Raw material preparation 40 portions of whole wheat flour, 15 parts corn starch, 10 eggs, 20 servings of milk, 5 parts lemon juice, 30 portions of dried fruit, only cranberry is used, the moisture content after drying is 3%, and the particles are 0.5-1 mm.

[0053] 10 portions of cooked sesame powder, 10 parts honey.

[0054] Skin production The whole wheat flour and corn starch were sieved through an 80-mesh sieve twice to remove impurities and break up lumps. After sieving, they were mixed in a sterile clean bench for 3 minutes to mix evenly.

[0055] Beat the eggs under sterile conditions for 1 minute, add the milk and lemon juice, and stir at 200 rpm for 2 minutes to ensure thorough mixing and even dispersion of the lemon juice.

[0056] Pour the mixed liquid into the flour mixture, stirring while pouring. The initial stirring speed is 80 rpm. As the liquid is added, gradually increase the speed to 300 rpm. Continue stirring for 3 minutes to form a dough without dry powder.

[0057] Place the dough on a chopping board disinfected with alcohol, knead it until the surface is smooth (knead it 10 times), wrap it in plastic wrap, and let it rise in a proofing box at 25°C and 70% relative humidity for 15 minutes.

[0058] Knead the proofed dough again to release air (knead 8 times), roll it into a 3 mm thick sheet, and use a mold to press out a round shape to make the outer crust.

[0059] Sandwich making Prepare the dried fruit.

[0060] Put the cooked sesame powder and dried fruit into an ultraviolet disinfected container, add honey, and stir at 150 rpm for 3 minutes in a sterile environment to allow the honey to fully wrap the container to form a sticky filling.

[0061] The filling is cut into small pieces that fit the outer skin as the filling.

[0062] Assembly In a sterile clean bench, place the filling in the center of the crust, pinch the edges of the crust, and fold the edges to ensure that the filling is completely wrapped to produce a sandwich pastry.

[0063] Example 3 Raw material preparation 60 portions of whole wheat flour, 25 parts corn starch, 15 eggs, 30 servings of milk, 10 parts lemon juice, 50 portions of dried fruit pieces, dried blueberries and dried red dates mixed in a ratio of 1:1, with water contents of 4% and 6% respectively.

[0064] 15 servings of cooked sesame powder, 15 parts honey.

[0065] Skin production The whole wheat flour and corn starch were sieved through a 100-mesh sieve three times to remove impurities and break up lumps. After sieving, they were mixed in a sterile clean bench for 5 minutes to mix evenly.

[0066] Beat the eggs under sterile conditions for 2 minutes, add milk and lemon juice, and stir at 300 rpm for 3 minutes to ensure thorough mixing and even dispersion of the lemon juice.

[0067] Pour the mixed liquid into the flour mixture, stirring while pouring. The initial stirring speed is 120 rpm. As the liquid is added, gradually increase the speed to 400 rpm. Continue stirring for 5 minutes to form a dough without dry powder.

[0068] Place the dough on a chopping board disinfected with alcohol, knead it until the surface is smooth (knead it 15 times), wrap it in plastic wrap, and let it rise in a proofing box at 28°C and 75% relative humidity for 20 minutes.

[0069] The proofed dough is kneaded again to release air (kneaded 12 times), rolled into a 5 mm thick sheet, and pressed into a round shape with a mold to make the outer crust.

[0070] Sandwich making Prepare the dried fruit.

[0071] Put the cooked sesame powder and dried fruit into an ultraviolet disinfected container, add honey, and stir at 200 rpm in a sterile environment for 5 minutes to allow the honey to fully wrap the container to form a sticky filling.

[0072] The filling is cut into small pieces that fit the outer skin as the filling.

[0073] Assembly In a sterile clean bench, place the filling in the center of the crust, pinch the edges of the crust, and fold the edges to ensure that the filling is completely wrapped to produce a sandwich pastry.

[0074] Example 4 Raw material preparation 45 parts whole wheat flour, 18 parts corn starch, 11 eggs, 22 servings of milk, 6 parts lemon juice, 35 portions of dried fruit, mixed with dried longan and dried cranberry in a ratio of 1:1. 11 parts cooked sesame powder, 11 parts honey.

[0075] Skin production The whole wheat flour and corn starch were sieved through an 85-mesh sieve twice to remove impurities and break up lumps. After sieving, they were mixed in a sterile clean bench for 4 minutes to mix evenly.

[0076] Beat the eggs under sterile conditions for 1.2 minutes, add the milk and lemon juice, and stir at 220 rpm for 2.2 minutes to ensure thorough mixing and even dispersion of the lemon juice.

[0077] Pour the mixed liquid into the flour mixture, stirring while pouring. The initial stirring speed is 90 rpm. As the liquid is added, gradually increase the speed to 320 rpm. Continue stirring for 3.5 minutes to form a dough without dry powder.

[0078] Place the dough on a chopping board disinfected with alcohol, knead it until the surface is smooth (knead it 11 times), wrap it in plastic wrap, and let it rise in a proofing box at 26°C and 71% relative humidity for 16 minutes.

[0079] The proofed dough is kneaded again to release air (kneaded 9 times), rolled into a 3 mm thick sheet, and pressed into a round shape with a mold to make the outer crust.

[0080] Sandwich making Prepare the dried fruit.

[0081] Put the cooked sesame powder and dried fruit into an ultraviolet disinfected container, add honey, and stir at 160 rpm for 3.5 minutes in a sterile environment to allow the honey to fully wrap the container to form a sticky filling.

[0082] The filling is cut into small pieces that fit the outer skin as the filling.

[0083] Assembly In a sterile clean bench, place the filling in the center of the crust, pinch the edges of the crust, and fold the edges to ensure that the filling is completely wrapped to produce a sandwich pastry.

[0084] Example 5 Raw material preparation 55 parts whole wheat flour, 22 parts corn starch, 14 eggs, 28 servings of milk, 9 parts lemon juice, 45 parts of dried fruit, mixed with dried red dates, dried blueberries and dried longans in a ratio of 1:1:1. 14 servings of cooked sesame powder, 14 parts honey.

[0085] Skin production The whole wheat flour and corn starch were sieved through a 95-mesh sieve three times to remove impurities and break up lumps. After sieving, they were mixed in a sterile clean bench for 4.5 minutes to mix evenly.

[0086] Beat the eggs under sterile conditions for 1.8 minutes, add the milk and lemon juice, and stir at 280 rpm for 2.8 minutes to ensure thorough mixing and even dispersion of the lemon juice.

[0087] Pour the mixed liquid into the flour mixture, stirring while pouring. The initial stirring speed is 110 rpm. As the liquid is added, the speed is gradually increased to 380 rpm. Continue stirring for 4.5 minutes to form a dough without dry powder.

[0088] Place the dough on a chopping board disinfected with alcohol, knead it until the surface is smooth (knead it 14 times), wrap it in plastic wrap, and let it rise in a proofing box at 27°C and 74% relative humidity for 19 minutes.

[0089] The proofed dough is kneaded again to release air (kneaded 11 times), rolled into a 3 mm thick sheet, and pressed into a round shape with a mold to make the outer crust.

[0090] Sandwich making Prepare the dried fruit.

[0091] Put the cooked sesame powder and dried fruit into an ultraviolet disinfected container, add honey, and stir at 190 rpm in a sterile environment for 4.5 minutes to allow the honey to fully wrap the container to form a sticky filling.

[0092] The filling is cut into small pieces that fit the outer skin as the filling.

[0093] Assembly In a sterile clean bench, place the filling in the center of the crust, pinch the edges of the crust, and fold the edges to ensure that the filling is completely wrapped to produce a sandwich pastry.

[0094] The sandwich cakes prepared in Examples 1 to 5 were tested. Microbial indicators such as the total colony count, mold and yeast count, and coliform count were tested immediately after the production was completed. The total colony count of the sandwich cakes prepared in Examples 1 to 5 was less than 100 CFU / g, the mold and yeast count was less than 10 CFU / g, and the coliform count was not detected.

[0095] After 3 days of storage at room temperature (25°C), the total colony counts of Examples 1 to 5 were 150 CFU / g, 120 CFU / g, 180 CFU / g, 130 CFU / g, and 160 CFU / g, respectively, and the numbers of molds and yeasts were 15 CFU / g, 10 CFU / g, 20 CFU / g, 12 CFU / g, and 18 CFU / g, respectively, and the number of coliform bacteria was still undetectable. After 5 days of storage at room temperature (25°C), the total colony counts were 300 CFU / g, 250 CFU / g, 350 CFU / g, 280 CFU / g, and 320 CFU / g, respectively, and the numbers of molds and yeasts were 30 CFU / g, 25 CFU / g, 40 CFU / g, 30 CFU / g, and 35 CFU / g, respectively, and a small amount of coliform bacteria was detected (<3 MPN / g).

[0096] After storage under refrigeration (4°C) for 7 days, the total colony counts of Examples 1-5 were 50 CFU / g, 40 CFU / g, 60 CFU / g, 45 CFU / g, and 55 CFU / g, respectively, the counts of mold and yeast were 5 CFU / g, 3 CFU / g, 8 CFU / g, 6 CFU / g, and 7 CFU / g, respectively, and the number of coliform bacteria was not detected; after storage under refrigeration (4°C) for 10 days, the total colony counts were 100 CFU / g, 80 CFU / g, 120 CFU / g, 90 CFU / g, and 110 CFU / g, respectively, the counts of mold and yeast were 10 CFU / g, 8 CFU / g, 15 CFU / g, 10 CFU / g, and 12 CFU / g, respectively, and a small amount of coliform bacteria was detected (<3 MPN / g).

[0097] It should be noted that the technical solutions provided in this application and the number of eggs mentioned in each embodiment refer to the weight of egg liquid, not the weight of eggs in shell (because egg shells are not the raw materials of sandwich cakes, and it is meaningless to calculate the weight of egg shells). In other words, the number of eggs mentioned in the "raw materials preparation" of the embodiment refers to the number of fresh eggs in shells corresponding to the number of egg liquids, and the description in the text is only for the convenience of writing.

[0098] It is understandable that those skilled in the art can make equivalent substitutions or changes based on the technical solution and inventive concept of the present invention, and all these changes or substitutions should fall within the protection scope of the present invention.

Claims

1. A sandwich cake without additives, comprising an outer crust and a filling, characterized in that: The outer crust comprises, by weight: 40-60 parts of whole wheat flour, 15-25 parts of corn starch, 10-15 parts of eggs, 20-30 parts of milk, and 5-10 parts of lemon juice; the filling comprises, by weight: 30-50 parts of dried fruit, 10-15 parts of cooked sesame powder, and 10-15 parts of honey.

2. The additive-free sandwich cake according to claim 1, characterized in that: The lemon juice is obtained by cold pressing freshly picked lemons and filtering with a filter with a pore size of 0.2-0.4 mm.

3. The additive-free sandwich cake according to claim 1, characterized in that: The cooked sesame powder is prepared by the following steps: washing sesame seeds 2-3 times with running clean water; putting sesame seeds into an oven, setting the baking temperature at 160-180° C., and controlling the baking time at 12-15 minutes; stirring the sesame seeds every 3-4 minutes during the baking process; grinding the baked sesame seeds into fine powder, wherein the particle size of the ground cooked sesame powder reaches 80-100 meshes; and drying the ground cooked sesame powder to reduce its water content to 2%-3%.

4. The additive-free sandwich cake according to claim 1, characterized in that: The dried fruit pieces are at least one of dried cranberry pieces, dried blueberry pieces, dried red date pieces and dried longan pieces. The additive-free sandwich cake according to claim 1 is characterized in that: the honey is obtained by the following steps: subjecting the collected honey raw material to primary filtration, with the filter mesh having an aperture of 0.8-1 mm; subjecting the honey to secondary filtration, with the filter mesh having an aperture of 0.2-0.4 mm; placing the honey in a centrifuge, controlling the temperature within the range of 30-35°C, and the centrifugal speed within the range of 1000-1500 rpm; placing the honey in a vacuum environment, controlling the temperature within the range of 40-45°C, and reducing the air pressure to evaporate the water at a lower temperature, thereby increasing the Baume degree of the honey to 42 degrees or above; placing the honey in a packaging container, filling the packaging container with high-purity nitrogen, exhausting the air, and reducing the oxygen content to below 1%.

5. A method for preparing a sandwich cake without additives as claimed in claim 1, characterized in that: The following steps are involved: (1) Prepare the raw materials of each component according to the required weight; (2) Making the skin and filling separately; (3) Assembling each filling into two pieces of skin respectively, thereby preparing a sandwich pastry; Wherein, the preparation of the epidermis in step (2) comprises the following steps: (a1) Sieve whole wheat flour and corn starch and mix well to make a flour mixture. Set aside for later use; (a2) In a clean container, beat the eggs, add milk and lemon juice and mix well; (a3) pouring the liquid mixed in step (2) into the flour mixture and stirring until a dough without dry powder is formed; (a4) Place the dough obtained in step (3) on a chopping board, knead it until the surface is smooth, then cover it with plastic wrap and let it rest for 15 to 20 minutes; (a5) kneading the proofed dough again to release air, rolling it into a thin sheet, and pressing it into the desired shape using a mold to obtain the desired crust; The preparation of the sandwich in step (2) includes the following steps: (b1) chopping the dried fruits into pieces, wherein the size of the pieces is 0.5-1 mm; (b2) putting cooked sesame powder and chopped dried fruits into a container, adding honey, and stirring evenly so that the honey fully coats the chopped dried fruits and cooked sesame powder to form a sticky sandwich filling; (b3) Divide the filling into several pieces.

6. The method for preparing the additive-free sandwich cake according to claim 5, characterized in that: In step (a1), the whole wheat flour and corn starch are respectively passed through a sieve of 80-100 mesh for 2-3 times, and then mixed evenly under a sterile environment after sieving, and the mixing time does not exceed 5 minutes.

7. The method for preparing the additive-free sandwich cake according to claim 5, characterized in that: In step (a2), the eggs are beaten in a sterile environment for 1 to 2 minutes; milk and lemon juice are added and stirred at a speed of 200 to 300 rpm for 2 to 3 minutes.

8. The method for preparing the sandwich cake without additives according to claim 5, characterized in that: In step (a3), when pouring the mixed liquid into the flour mixture, stirring is adopted, and the stirring speed is gradually increased to 300-400 rpm, and stirring is continued for 3-5 minutes.

9. The method for preparing the additive-free sandwich cake according to claim 5, characterized in that: In step (a4), when covering with plastic wrap, ensure that the plastic wrap is not damaged, seal the dough, and let it stand and rise for 15 to 20 minutes in an environment with a temperature of 25 to 28° C. and a relative humidity of 70% to 75%.

10. The method for preparing the sandwich cake without additives according to claim 5, characterized in that: In step (b2), the stirring speed is controlled at 150-200 rpm, the stirring time is 3-5 minutes, and the stirring process is carried out in a sterile environment.

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