Antioxidant and antiseptic compound food additive for making Jinhua flaky pastries

The invention discloses an antioxidant and antiseptic compound food additive for making Jinhua flaky pastries, which is characterized in that a compound food additive used for cake crust and a compound food additive used for stuffing are respectively added in the making process of the cake crust and the stuffing of the Jinhua flaky pastries; a compound food additive used in the cake crust comprises the following components: 0.025 g of TBHQ, 0.1 g of tea polyphenol and 0.5 g of vitamin C; a compound food additive used in the stuffing is prepared from the following components: 0.1 g of tea polyphenol, 0.5 g of vitamin C, 0.25 g of calcium propionate, 0.1 g of nisin, 0.05 g of epsilon-polylysine and 0.1 g of haematococcus pluvialis. Through tests, the shelf life theta s (T1) at each temperature is 48 days, and theta s (T2) is 28 days. Through calculation, the shelf life of the Jinhua flaky pastry at 25 DEG C is theta s (25 DEG C) = theta s (T1) * (48/28) 1.2 = 91.65 days, and the shelf life of the Jinhua flaky p