An antioxidant baking composition and uses thereof

Abstract

The present application relates to the technical field of baked food, and particularly relates to an antioxidant baked composition and application thereof.The present application provides an antioxidant baked composition, which comprises an antioxidant composition and a baked ingredient; the antioxidant composition comprises the following components in parts by weight: 3-5 parts of chlamydomonas reinhardtii powder, 4-6 parts of tea tree flower powder and 3-5 parts of apocynum venetum tea powder.The chlamydomonas reinhardtii in the antioxidant composition of the present application contains algal polysaccharide and carotenoid, and provides high-quality protein and polyunsaturated fatty acid; the tea tree flower contains flavonoids and tea polysaccharide; the apocynum venetum tea contains flavonoid substances; the three raw materials are compounded in the present application, the active ingredients synergistically act, the antioxidant capacity is significantly improved, and the three raw materials synergistically enrich the nutritional composition (protein, dietary fiber and functional ingredients) of the product, realizing the dual values of "antioxidation + nutrition strengthening".

Description

Technical Field

[0001] This invention relates to the field of baking technology, and more particularly to an antioxidant baking composition and its application. Background Technology

[0002] Traditional chiffon cake recipes typically use single or multiple natural powders (such as spirulina powder, green tea powder, and goji berry powder), natural extracts, or ingredients to enhance the cake's antioxidant properties. However, these methods have several drawbacks, including: difficulty in balancing functionality and sensory quality, impacting flavor and color; the potential for unpleasant flavors (such as the fishy taste of spirulina or the bitterness of green tea powder) or abnormal colors (such as dark green or dark yellow) from single powders; and reduced consumer acceptance due to excessive addition. The extraction and processing of natural ingredients are complex and costly. Natural active ingredients are relatively unstable and prone to degradation during storage, affecting their antioxidant effects. The widespread application of some natural ingredients still faces challenges in standardization and large-scale production. Existing technologies often cover the application of single ingredients without considering the complementary properties of different powders. Furthermore, baking process adaptability is insufficient: traditional baking parameters (such as high temperature and short time) are not optimized for functional powders, resulting in low retention rates of active ingredients and impacting the cake's texture and quality. Summary of the Invention

[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide an antioxidant baking composition and its application.

[0004] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides an antioxidant baking composition, comprising an antioxidant composition and baking ingredients; the antioxidant composition comprises the following components in parts by weight: 3-5 parts of Chlamydomonas rhamnoides powder, 4-6 parts of tea tree pollen, and 3-5 parts of Apocynum venetum tea powder.

[0005] Existing technologies supplement a single type of nutrition using only a single ingredient (such as spirulina supplementing protein). The antioxidant composition of this invention contains *Chlamydomonas reinhardtii*, which contains algal polysaccharides and carotenoids, providing high-quality protein and polyunsaturated fatty acids; tea tree flowers contain flavonoids and tea polysaccharides; and *Apocynum venetum* tea contains flavonoids. This invention combines these three ingredients, allowing the active components to work synergistically to significantly enhance antioxidant capacity. Furthermore, the three ingredients synergistically enrich the product's nutritional composition (protein, dietary fiber, and functional components), achieving the dual value of "antioxidant + nutritional fortification."

[0006] In existing technologies, using a single ingredient can easily lead to unpleasant flavors (such as the fishy smell of spirulina or the bitterness of green tea powder). The natural tea aroma of tea tree flowers and Apocynum venetum tea complements the light algal aroma of Chlamydomonas reinhardtii, creating a unique flavor. Within the scope of this invention, compounding enhances flavor harmony and achieves a better balance between functionality and sensory quality.

[0007] Preferably, the Apocynum venetum tea and tea flower are roasted at 50℃ for 45 minutes, then ground into powder using a pulverizer, and finally separated by screening with an 80-mesh sieve. This reduces the loss of antioxidant components in the two raw materials during high-temperature roasting and storage, ensuring the stability of the antioxidant efficacy of the product within its shelf life.

[0008] More preferably, the antioxidant composition comprises the following components in parts by weight: 3 parts Chlamydomonas reinhardtii powder, 4 parts tea tree pollen, and 4 parts Apocynum venetum tea powder.

[0009] Sensory evaluation and antioxidant capacity testing revealed that adding 3 parts Chlamydomonas reinhardtii powder, 4 parts tea tree pollen, and 4 parts Apocynum venetum tea powder to the cake base resulted in the highest sensory evaluation score and an in vitro antioxidant activity of up to 70.34%.

[0010] Preferably, the antioxidant composition further includes 90-110 parts of fine granulated sugar.

[0011] More preferably, the antioxidant composition further includes 90 parts of fine granulated sugar.

[0012] Preferably, the baking ingredients include at least one of flour, eggs, milk, oil, and starch.

[0013] Secondly, the present invention provides the application of the above-mentioned antioxidant baking composition in the preparation of baked goods.

[0014] Preferably, the baked product is a chiffon cake containing Chlamydomonas reinhardtii.

[0015] Thirdly, the present invention provides a method for preparing Chlamydomonas reinhardtii chiffon cake using the above-mentioned antioxidant baking composition, comprising the following steps: (1) Separate the egg white from the yolk; sift the Chlamydomonas latae powder, tea tree pollen, Apocynum venetum tea powder, and flour, mix them together, add oil, egg yolk, and milk, and stir to make an egg yolk paste; (2) Prepare meringue using egg white, granulated sugar, and starch; (3) After mixing the meringue with the egg yolk batter to obtain the batter, bake it in the oven and cool it to obtain the Rhine Laminaria chiffon cake.

[0016] Preferably, the baking conditions are: 150°C for both top and bottom heat, for 52 minutes.

[0017] This invention employs a "low-temperature, long-time" baking process to reduce the damage of high temperatures to active ingredients. At the same time, by adding acidic substances (such as white vinegar) to stabilize flavonoids, it further reduces the risk of oxidation failure during storage and improves stability.

[0018] Fourthly, the present invention provides a Chlamydomonas rhinestone chiffon cake prepared by the method described above.

[0019] The beneficial effects of this invention are as follows: Existing technologies supplement a single type of nutrition using only a single ingredient (such as spirulina supplementing protein). The antioxidant composition of this invention contains *Chlamydomonas reinhardtii*, which contains algal polysaccharides and carotenoids, providing high-quality protein and polyunsaturated fatty acids; tea tree flowers contain flavonoids and tea polysaccharides; and *Apocynum venetum* tea contains flavonoids. This invention combines these three ingredients, allowing the active components to work synergistically to significantly enhance antioxidant capacity. Furthermore, the three ingredients work together to enrich the product's nutritional composition (protein, dietary fiber, and functional components), achieving the dual value of "antioxidant + nutritional fortification."

[0020] In existing technologies, using a single ingredient can easily lead to unpleasant flavors (such as the fishy smell of spirulina or the bitterness of green tea powder). This invention combines the natural aroma of tea tree flowers and Apocynum venetum tea with the subtle algal aroma of Chlamydomonas reinhardtii, creating a unique flavor. Within the scope of this invention, the blending enhances flavor harmony and achieves a better balance between functionality and sensory quality.

[0021] In existing technologies, single components (such as tea polyphenols) are easily decomposed at high baking temperatures, leading to a loss of antioxidant effects. This invention employs a "low-temperature, long-time" baking process to reduce the damage to active ingredients caused by high temperatures. Simultaneously, by adding acidic substances (such as white vinegar) to stabilize flavonoids, it further reduces the risk of oxidation and degradation during storage, improving stability. Low-temperature, long-time baking reduces chlorophyll decomposition, harmonizing with the natural colors of the three ingredients to produce a more uniform pale green. This invention also optimizes the protein processing process (refrigerated protein + added cornstarch) to enhance batter stability, while controlling the amount of powder added to avoid damaging the emulsification of the batter, ensuring a soft and fluffy cake texture (with specific volume, elasticity, and other textural parameters closer to traditional chiffon cakes). Attached Figure Description

[0022] Figure 1 This is a flowchart illustrating the preparation process of Chlamydomonas rhinestones chiffon cake.

[0023] Figure 2-5 The scoring results show the effect of different component addition amounts on the quality of chiffon cake. Detailed Implementation

[0024] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0025] Unless otherwise specified, the experimental methods used in this invention are conventional methods, and the materials and reagents used are commercially available products that can be obtained through commercial channels.

[0026] The raw materials for this invention are sourced from: Chlamydomonas rhinestoneii: Haozhou Boguang Biotechnology Co., Ltd.; Luo Bu Ma: Bayingol, Xinjiang, Shennong Jinkang (Hunan) Original Ecological Tea Industry Co., Ltd.

[0027] Tea tree flowers: Hongshan Town, Renhua County, Shaoguan City, Guangdong Province.

[0028] Example 1: Sensory Evaluation The effects of adding tea tree pollen, Apocynum venetum tea powder, Chlamydomonas rhizome powder, and white sugar were selected as single factors in the experiment. The addition amount (%) was based on a total low-gluten flour content of 50 g. The effects of different factors on the quality of chiffon cake were investigated.

[0029] 1. The effect of Chlamydomonas rhinestone powder addition on the quality of chiffon cake Choose different amounts of Chlamydomonas rhizome powder (1%, 2%, 3%, 4%, 5%), 5% tea tree pollen, 4% Apocynum venetum tea powder, and 45g of fine sugar, and judge the quality of chiffon cake according to sensory evaluation standards.

[0030] 2. The effect of tea tree pollen addition on the quality of chiffon cake Choose different amounts of tea tree pollen (3%, 4%, 5%, 6%, 7%), Chlamydomonas rhizome powder (3%), Apocynum venetum tea powder (4%), and 45g of fine sugar, and judge the quality of chiffon cakes according to sensory evaluation standards.

[0031] 3. The effect of the amount of Apocynum venetum tea powder added on the quality of chiffon cake Choose the amount of Apocynum venetum tea powder added (2%, 3%, 4%, 5%, 6%), tea tree pollen 5%, Chlamydomonas rhizome powder 3%, and granulated sugar 45g, and judge the quality of the chiffon cake according to the sensory evaluation standards.

[0032] 4. The effect of the amount of granulated sugar added on the quality of chiffon cake Choose different amounts of fine sugar (70%, 80%, 90%, 100%, 110%), 5% tea tree pollen, 3% Chlamydomonas rhizome powder, and 4% Apocynum venetum tea powder, and judge the quality of chiffon cake according to sensory evaluation standards.

[0033] Chiffon cake preparation: Baking ingredients include: 50g low-gluten flour, 32g milk, 30g corn oil, 3 eggs (about 55g each, refrigerated), 3g cornstarch, and a small amount of white vinegar.

[0034] Experimental equipment: electronic balance, food processor, 60-mesh sieve, silicone spatula, 6-inch cake mold, oven, moisture analyzer, texture analyzer, etc. (prepare according to subsequent testing needs).

[0035] The preparation method of the Rhine Laminaria chiffon cake includes the following steps ( Figure 1 ): (1) Raw material pretreatment Egg separation: Separate the egg white from the yolk (ensure that there is no yolk or oil residue in the egg white, and the egg white needs to be refrigerated to maintain a low temperature to improve stability).

[0036] Powder sieving: Chlamydomonas rhizome powder, tea tree pollen, Apocynum venetum tea powder, and low-gluten flour are each sieved through a 60-mesh sieve to reduce the impact of particle texture on the cake's texture.

[0037] Preheat the oven to 150℃ (top and bottom heat) for 52 minutes (preheating time ≥ 10 minutes).

[0038] (2) Preparation of egg yolk batter (1) Take a bowl and add Chlamydomonas latae powder, tea tree pollen, Apocynum venetum tea powder and corn oil. Stir with a hand mixer until there are no obvious particles. (2) Add milk and continue stirring until the liquid is well mixed; (3) Sift in the low-gluten flour and quickly stir until the batter is smooth (avoid over-stirring and developing gluten). (4) Add 3 egg yolks and stir until the batter is smooth and free of lumps. When you lift the mixer, the lines will slowly disappear (it should be fluid but have a certain consistency).

[0039] (3) Preparation of meringue (3.1) Take another clean, oil-free bowl, pour in the egg whites, add 2 drops of white vinegar, and beat with a stand mixer; (3.2) When coarse bubbles appear in the egg whites, add one-third of the granulated sugar and continue beating at high speed until fine bubbles appear, then add another one-third of the granulated sugar. (3.3) Beat until clear lines appear. Finally, add the remaining granulated sugar and cornstarch (3 g), and beat at medium speed until the meringue has resistance and forms a "large hook" when the whisk is lifted (avoid over-beating to prevent it from becoming too stiff). (3.4) Stir at low speed for 10-15 seconds to eliminate large air bubbles in the meringue, resulting in a smooth and stable peaked state.

[0040] (4) Cake batter mixing and baking (4.1) Take 1 / 3 of the meringue and add it to the egg yolk mixture. Use a silicone spatula to quickly mix it using a "cutting" and "folding" motion (avoid stirring in circles to prevent defoaming). (4.2) Pour the mixed batter back into the remaining meringue and continue to mix by cutting and folding until there are no obvious white meringue particles (the batter is smooth and glossy). (4.3) Pour the batter into a 6-inch cake pan and gently tap it to remove air bubbles from the surface. (4.4) Place in a preheated oven at 150°C (top and bottom heat) and bake for 52 minutes (avoid opening the oven door frequently during this time).

[0041] (5) Cooling and demolding (5.1) After baking, remove the baking pan and gently pat the surface of the cake. If it springs back well and the surface is dry, it is ready to be taken out of the oven.

[0042] (5.2) Let it cool until it is not hot to the touch (about 5 minutes), then invert the mold and place it on a cooling rack to cool. Remove the mold and let it cool for 30 minutes.

[0043] The prepared cakes were scored according to the sensory evaluation criteria (Table 1). The results are as follows: Figure 2-5 As shown.

[0044] Table 1: Sensory Evaluation Criteria Example 2: Orthogonal Experiment An orthogonal experiment was conducted based on the level ranges of each factor determined by the single-factor experiment (Table 2), and the results are shown in Table 3.

[0045] Table 2 Table 3 Based on sensory evaluation analysis, the optimal formula for the antioxidant baking composition of the present invention is the combination A1B2C1D1, namely, 3% Chlamydomonas rhizome powder, 4% Apocynum venetum tea powder, 4% tea tree pollen, and 90% fine sugar.

[0046] Example 3: Antioxidant capacity test (DPPH - free radical scavenging method) Test group: Chiffon cakes prepared with different antioxidant baking compositions.

[0047] ABC: Chiffon cake with the best recipe of antioxidant baking composition (3% Chlamydomonas rhizome powder, 4% Apocynum venetum tea powder, 4% tea tree pollen, and 90% fine sugar); The following combinations are comparative test groups relative to groups A, B, and C, differing only in their antioxidant baking compositions: A: Only Chlamydomonas rhizogenes powder is added; B: Only add Apocynum venetum tea powder; C: Only tea tree pollen was added; AB: Add Chlamydomonas rhizome powder and Apocynum venetum tea powder; AC: Added Chlamydomonas rhizome powder and tea tree pollen; BC: Added Apocynum venetum tea powder and tea tree pollen; Test method: Cut the chiffon cake into small pieces, grind them into powder using a grinder, and then grind them into a uniform powder.

[0048] Weigh 2.5 g of powder and add it to 50 mL of 75% methanol solution as extraction solvent. Heat and stir magnetically at 37°C (120 r / min) for 2 h, then sonicate at room temperature for 30 min and centrifuge at 6500 r / min for 15 min. The resulting supernatant is the polyphenol extract.

[0049] First, prepare a 0.4 mmol / L anhydrous ethanol solution of DPPH radicals. Mix 2 mL of the DPPH radical solution with 2 mL of polyphenol extract and react under light-protected conditions for 30 min. Then, measure the absorbance at 517 nm. Use 2 mL of anhydrous ethanol instead of the DPPH radical solution as a color control group and use 2 mL of anhydrous ethanol instead of the sample as a blank group. Keep all other reactants unchanged.

[0050] Calculate the DPPH free radical scavenging rate using the following formula: In the above formula: A 空白 The absorbance is the value of a mixture of 2 mL DPPH radical solution and 2 mL anhydrous ethanol. A 对照 The absorbance is the value of a mixture of 2 mL anhydrous ethanol and 2 mL polyphenol extract. A 样品 The absorbance is the value of a mixture of 2 mL DPPH free radical solution and 2 mL polyphenol extract.

[0051] The results are shown in Table 4.

[0052] Table 4 To investigate whether there is an interaction among the three raw materials, the Bliss model based on probabilistic independent action was used to analyze the synergistic effect.

[0053] Calculate according to the following formula: (1)ESC=(ESC1+ESC2)-(ESC1×ESC2) / 100, ESC represents the theoretical DPPH scavenging capacity in the complex system; ESC1 and ESC2 represent the DPPH capacity of a single antioxidant. (2) SE = TSC / ESC SE represents synergy, and TSC represents the actual DPPH removal capacity in the compound system.

[0054] When SE > 1, it indicates a synergistic effect; when SE = 1, it indicates an additive effect; and when SE < 1, it indicates an antagonistic effect. The synergistic, additive, or antagonistic effect depends on whether there is a statistically significant difference between the actual and theoretical values ​​of DPPH radical scavenging.

[0055] Table 5 The results are shown in Table 5. The combination of *Chlamydomonas reinhardtii* and *Apocynum venetum* tea (AC) exhibited antagonistic effects (SE=0.90), possibly because the active ingredients of both ingredients interfered with each other during mixing or reaction, or competed for corresponding reaction sites. The other combinations (AB, BC, and the combination ABC) all showed synergistic effects (SE=1.01-1.02). Notably, the ABC combination system, which showed the best sensory and overall performance, had a synergy degree of 1.005, indicating that the active ingredients of the three raw materials, at the ratio determined in this study, formed a subtle synergistic network, jointly contributing to the product's excellent in vitro antioxidant activity. The DPPH scavenging rate of this combination was tested to be 70.34%.

[0056] To explore the independent effects of the amount of each raw material added on antioxidant activity and to find the theoretically optimal ratio, this invention further conducted orthogonal experiments. The results are shown in Table 6.

[0057] Table 6 The results showed that tea pollen (C) was the most critical factor affecting activity. The theoretically optimal combination A2B3C3D2 obtained from the orthogonal experiment predicted the direction of maximizing activity. Notably, this combination differed from the sensory optimal combination (A1B2C1D1) in terms of active ingredient concentration, suggesting that a balance needs to be struck between function and sensory considerations.

[0058] According to the orthogonal experiment, and through intuitive analysis, it can be seen that R (tea tree flower) > R (Apocynum venetum tea) > R (granulated sugar) > R (Chlamydomonas reinhardtii). Therefore, the order of influence on DPPH scavenging rate is: tea tree flower > Apocynum venetum tea > granulated sugar > Chlamydomonas reinhardtii. The orthogonal experiment shows that the differences in DPPH scavenging rates among the nine groups mainly stem from the complex superposition of the positive dose effect of tea tree flower pollen and Apocynum venetum tea powder, and the "optimal addition amount" effect of Chlamydomonas reinhardtii powder and granulated sugar. Among them, the combination of high-activity ingredients (C3, B3) and low-inhibition environment (medium-low sugar D1, D2) is the key to obtaining high scavenging rates, as shown in experiments 8, 4, and 6; conversely, the combination of insufficient active ingredients (such as C1) and high sugar inhibition (D3) leads to a significant decrease in activity, as shown in experiments 5 and 7. Range and k-value analysis predicts that the theoretically optimal combination is A2B3C3D2. This combination integrates the best levels of various factors, aiming to achieve a balance between maximizing the active ingredient and optimizing the matrix environment. The difference between this prediction and the sensory optimization formula (A1B2C1D1) further highlights the core principle in functional food design that in vitro activity and overall edible quality must be synergistically optimized.

[0059] Although orthogonal experiments predicted higher activity combinations, the optimal formulation (A1B2C1D1) obtained through sensory screening using this invention already exhibited an extremely high DPPH scavenging rate (70.34%), and its synergistic effect was confirmed by the Bliss model. Therefore, this combination is the optimal one, and subsequent experiments were conducted accordingly.

[0060] Example 4: Test sample: Chiffon cake prepared with the optimal recipe for adding antioxidant baking composition (A1B2C1D1).

[0061] 1. Moisture content test Cut the cake into small pieces and grind them into a uniform powder using a mortar and pestle (to reduce the influence of particle size variation on the results). Weigh approximately 1g of the sample into a weighing pan and measure the moisture content using a moisture analyzer. Perform three parallel measurements and take the average value. The results are shown in Table 7.

[0062] Table 7 2. Cake specific volume After the cake is baked, allow it to cool slightly at room temperature. Remove the cake from the mold and let it cool for 30 minutes. Cut the cake into 5cm diameter pieces and weigh them on a balance, recording the weight as M (0.01g). Use the millet displacement method (take a clean, dry beaker, fill it with millet until it is full, scrape off any excess millet with a spatula, then place the cake to be tested into another empty beaker, taking care to avoid deforming the cake or leaving gaps in the measuring cylinder wall, then slowly pour the millet-filled beaker into the measuring cylinder containing the cake, until the millet completely fills the gap between the cake and the measuring cylinder wall and fills the beaker. Pour the remaining millet into the measuring cylinder and measure the volume of the remaining millet, recording it as V (unit: mL). Perform three parallel measurements. The results are shown in Table 8.

[0063] The specific volume of the cake is calculated using the formula: D = V / M. In the formula: D – Specific volume, measured in grams per milliliter (mL / g) M – Cake weight, in grams (g) V – Cake volume, in milliliters (mL).

[0064] Table 8 3. Cake texture Texture parameters: TA11 / 1000 flat-bottomed cylindrical probe, trigger force 0.05N, initial compression height 50%, number of cycles 2, pre-test speed 2.00mm / s, test speed 1.00mm / s, return speed 1mm / s. Cake products cooled at room temperature for 0.5h were cut into samples with a diameter of 10cm and a height of 3cm and tested in triplicate. The results are shown in Table 9.

[0065] Table 9 4. Protein content Weigh 0.6g of the optimal formula cake sample and add it to a 150mL digestion flask. Add 1.5g of the original flavor cake to both flasks, along with 0.4g of copper sulfate, 6g of potassium sulfate, and 20mL of sulfuric acid as catalysts. In a separate digestion flask, add only 0.4g of copper sulfate, 6g of potassium sulfate, and 20mL of sulfuric acid as a blank control. Use a graphite digester to maintain the digestion solution at a gentle reflux. The digestion solution changes color from black to brown to yellow to blue-green. After cooling, distill using a Kjeldahl nitrogen analyzer and titrate with 0.05mol / L hydrochloric acid solution.

[0066] In the above formula: V1 is the volume (mL) of hydrochloric acid solution consumed in the sample titration. V2 is the volume (mL) of hydrochloric acid solution consumed in the blank titration; c is the concentration of the hydrochloric acid solution (mol / L); 0.014 is the millimolecular mass of nitrogen (g / mmol); F is the coefficient for converting nitrogen to protein; m is the mass of the sample (g).

[0067] The results are shown in Table 10.

[0068] Table 10 The above tests show that, compared with commercially available plain cakes, the chiffon cake containing Chlamydomonas reinhardtii of the present invention still maintains excellent sensory quality despite the addition of a large amount of functional powders. Sensory scoring tests show that its flavor, color, texture, and mouthfeel are improved.

[0069] Compared to the original cake, the chiffon cake containing Chlamydomonas reinhardtii of this invention has an optimized texture, reduced hardness and chewiness, resulting in a softer, easier-to-chew cake that meets consumers' preference for a "light and fluffy" feel, achieving a balance between function and flavor. The protein content is significantly increased, with a clear trend towards higher quality protein from Chlamydomonas reinhardtii, along with dietary fiber, polyunsaturated fatty acids, various vitamins and minerals, resulting in a higher nutritional density. Low-temperature, long-time baking preserves active ingredients. The addition of cornstarch and white vinegar ensures the cake's emulsification and foam stability, maintaining its fluffiness.

[0070] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. An antioxidant baking composition, characterized in that, It includes an antioxidant composition and baking ingredients; the antioxidant composition comprises the following components in parts by weight: 3-5 parts Chlamydomonas reinhardtii powder, 4-6 parts tea tree pollen, and 3-5 parts Apocynum venetum tea powder.

2. The antioxidant baking composition according to claim 1, characterized in that, The antioxidant composition comprises the following components in parts by weight: 3 parts Chlamydomonas reinhardtii powder, 4 parts tea tree pollen, and 4 parts Apocynum venetum tea powder.

3. The antioxidant baking composition according to claim 1 or 2, characterized in that, The antioxidant composition also includes 90-110 parts of fine granulated sugar.

4. The antioxidant baking composition according to claim 3, characterized in that, The antioxidant composition also includes 90 parts of fine granulated sugar.

5. The antioxidant baking composition according to claim 1, characterized in that, The baking ingredients include at least one of flour, eggs, milk, oil, and starch.

6. The use of the antioxidant baking composition according to any one of claims 1-5 in the preparation of baked goods.

7. The application as described in claim 6, characterized in that, The baked product is a chiffon cake containing Chlamydomonas reinhardtii.

8. A method for preparing Chlamydomonas reinhardtii chiffon cake using the antioxidant baking composition according to any one of claims 1-5, characterized in that, Includes the following steps: (1) Separate the egg white from the yolk; sift the Chlamydomonas latae powder, tea tree pollen, Apocynum venetum tea powder, and flour, mix them together, add oil, egg yolk, and milk, and stir to make an egg yolk paste; (2) Prepare meringue using egg white, granulated sugar, and starch; (3) After mixing the meringue with the egg yolk batter to obtain the batter, bake it in the oven and cool it to obtain the Rhine Laminaria chiffon cake.

9. The method as described in claim 8, characterized in that, The baking conditions are: 150°C for both top and bottom heat, for 52 minutes.

10. A Chlamydomonas rhinestone chiffon cake prepared by the method according to any one of claims 8-9.

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