Shocking fluid, layered dairy product, and method for preparing both

Abstract

The application provides an impact-resistant fluid, a layered dairy product and a preparation method of both, the raw materials of the impact-resistant fluid include 10-20% of a saccharide substance, 2-7% of a stabilizer, 0.1-1.5% of a salt substance, 0.01-0.5% of an acid-base regulator, 30-50% of a food additive and the balance of water in percentage by mass; wherein, the stabilizer includes a combination of 0.2-2% of pectin, 0.2-2% of xanthan gum, 0.2-2% of guar gum and 2-6% of hydroxypropyl distarch phosphate based on the total mass of the fluid. The impact-resistant fluid of the application has good adhesion and viscosity by optimizing the formula of the compounded stabilizer, is not easy to be dispersed by other fluids, and is completely attached to the bottom of the container, and the impact-resistant fluid in the prepared layered dairy product forms a good layered boundary with the milk base.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, specifically to an impact-resistant fluid, a layered dairy product, and a method for preparing both. Background Technology

[0002] Layered foods are a category of food products that combine two or more materials with different properties or textures in layers, such as layered yogurt, layered mousse, layered pudding, and layered jelly. Layered foods are popular with consumers due to their novel and rich textures, providing a satisfying and full-bodied taste. In the production process, layered foods often use a layered filling method, filling different materials into containers in sequence to create a two- or multi-layered appearance. If the materials used in a layered food have significantly different properties, the material at the bottom of the container is easily affected by the impact of the upper layers during filling, leading to structural fusion, color migration, and other changes, ultimately impacting product quality. Currently, conventional layered foods in this field cannot use materials with large differences in viscosity and density to ensure a good layering effect, which limits the innovation and development of layered foods. Furthermore, even if conventional layered yogurt uses materials with small differences, fusion problems can easily occur during production, logistics, and storage, failing to create a clearly defined layered effect.

[0003] Therefore, layered foods need to use impact-resistant materials to accommodate differences between different materials, and further expand the combination forms of layered foods. Summary of the Invention

[0004] To address the aforementioned technical problems, the present invention aims to provide an anti-impact fluid, a layered dairy product, and a method for preparing both, thereby improving the layering effect of the anti-impact fluid with other materials.

[0005] To achieve the above objectives, the present invention provides an anti-impact fluid, the raw materials of which, by mass percentage, include: 10-20% carbohydrates, 2-7% stabilizers, 0.1-1.5% salts, 0.01-0.5% acid-base regulators, 30-50% food additives, and the balance being water;

[0006] The stabilizer, based on the total mass of the fluid, comprises a combination of the following raw materials: 0.2-2% pectin, 0.2-2% xanthan gum, 0.2-2% guar gum, and 2-6% hydroxypropyl distarch phosphate.

[0007] This invention enhances the stabilizing effect of various colloidal substances in a compound stabilizer by adding chemically modified starch hydroxypropyl distarch phosphate. Simultaneously, it adds milk mineral salts to the salts, which assist the colloidal substances in the stabilizer to form a more suitable structure, resulting in a final fluid with better shock resistance and a relatively dense texture. Furthermore, this invention optimizes the proportions of each raw material. Based on these technical means, the fluid of this invention exhibits excellent adhesion, ensuring good adhesion to the container wall after addition, preventing other liquids from wetting the gaps between the fluid and the container wall, and preventing the fluid from moving away from the container wall. On the other hand, it also gives the fluid good viscosity, ensuring that it is not easily dispersed by subsequently added liquids after being added to the bottom of the container. Ultimately, the fluid remains relatively intact at the bottom of the container and forms a good separation boundary with liquids such as milk in the packaging container, thus solving problems such as dispersion, color migration, and unclear color that easily occur when liquids such as milk are added.

[0008] Specifically, this invention, on the one hand, ensures that the impact-resistant fluid has a high viscosity, making it less prone to flow after being filled to the bottom of the container. It is less likely to be dispersed by low-viscosity liquids such as milk base ingredients, and it does not fuse or migrate with low-viscosity liquids. On the other hand, it ensures that the impact-resistant fluid has good adhesion, allowing it to adhere tightly to the container wall. This slows down the wetting and penetration of low-viscosity liquids such as milk base ingredients into the gaps, preventing fluid movement. Ultimately, the impact-resistant fluid remains intact on one side of the container bottom and forms a good separation boundary with liquids or solids with significant fluid differences within the packaging container. This solves the problems of easy fusion and color migration between upper and lower or multiple layers of materials in layered dairy products, further expanding the application of layered dairy products.

[0009] According to a specific embodiment of the present invention, preferably, the salt substance comprises a combination of calcium salt and milk mineral salt; based on the total mass of the fluid, the mass percentage of calcium salt is 0.1-0.5%, and the mass percentage of milk mineral salt is 0.05-0.5%.

[0010] According to a specific embodiment of the present invention, preferably, the calcium salt includes calcium lactate and / or calcium chloride, more preferably calcium lactate.

[0011] According to a specific embodiment of the present invention, preferably, the sugar substance includes at least one of granulated sugar, fructose syrup, crystalline fructose, polydextrose, and resistant dextrin.

[0012] According to a specific embodiment of the present invention, preferably, the sugar is white granulated sugar, and the mass percentage of white granulated sugar in the anti-impact fluid is 11-18%.

[0013] According to a specific embodiment of the present invention, preferably, the acid-base regulator is citric acid and / or sodium bicarbonate.

[0014] According to a specific embodiment of the present invention, preferably, the pH value of the anti-impact fluid is 2-8, more preferably 3-7.

[0015] According to a specific embodiment of the present invention, preferably, the food additive includes one or more of fruits, grains, nuts, and flavoring agents.

[0016] According to a specific embodiment of the present invention, preferably, the particle size of fruits, grains and nuts is 3-25mm, that is, 3mm×3mm×3mm-25mm×25mm×25mm.

[0017] According to a specific embodiment of the present invention, preferably, the fruit includes one or more of the following: strawberry, pineapple, mango, blueberry, apple, banana, yellow peach, passion fruit, cranberry, mulberry, peach, apricot, orange, plum, watermelon, pear, and grape.

[0018] According to a specific embodiment of the present invention, preferably, the grain includes one or more of oats, barley, wheat, rye, highland barley, and quinoa.

[0019] According to a specific embodiment of the present invention, preferably, the nuts include one or more of the following: walnuts, almonds, pine nuts, peanuts, apricot kernels, pumpkin seeds, and sweet almonds.

[0020] According to a specific embodiment of the present invention, preferably, the flavored powder includes one or more of the following: chocolate powder or concentrate, coffee powder or concentrate, tea powder or tea concentrate, caramel, and honey.

[0021] According to a specific embodiment of the present invention, preferably, the tea powder or tea concentrate includes one or more of green tea powder or tea concentrate, black tea powder or tea concentrate, and jasmine tea powder or tea concentrate. More preferably, the particle size of the tea powder is 200-2000 mesh.

[0022] The present invention also provides a method for preparing the above-mentioned impact-resistant fluid, which includes the following steps:

[0023] At 70-80℃, sugars, stabilizers, salts, and food additives are mixed in water, then an acid-base regulator is added to adjust the pH value, followed by sterilization and cooling to obtain the shock-resistant fluid.

[0024] According to a specific embodiment of the present invention, preferably, the preparation method of the above-mentioned impact-resistant fluid specifically includes the following steps:

[0025] (1) Raw material pretreatment: Select, wash and dice the fruits, grains, nuts and food additives that have passed inspection;

[0026] (2) Ingredients: After heating the water to 70-80℃, add the food additives, sugars, stabilizers and salts processed in step (1), stir for 5-10 minutes, then add citric acid and / or sodium bicarbonate to adjust the pH to 3.0-7.0, continue stirring for 5-10 minutes to obtain the mixture;

[0027] (3) Sterilization: Sterilize the mixture obtained in step (2) and cool it down to prepare an impact-resistant fluid.

[0028] The present invention also provides a layered dairy product, comprising a milk base ingredient milk and the aforementioned shock-resistant fluid, wherein the milk base ingredient milk and the shock-resistant fluid are layered; wherein the shock-resistant fluid accounts for 5-15% by mass in the layered dairy product.

[0029] In the aforementioned layered dairy products, preferably, when measured with a BOSTWICK viscometer at temperatures below 20°C, the viscosity of the anti-impact fluid is 2-5 cm, more preferably 3.5-4.5 cm.

[0030] In the aforementioned layered dairy products, preferably, the adhesion of the impact-resistant fluid, as measured by a BROOKFIELD texture analyzer, is -200 to -600 mJ, more preferably -300 to -500 mJ.

[0031] In the aforementioned layered dairy products, preferably, the milk base ingredients include milk, and also include one or more of the following: a second sugar, light cream, protein powder, a second stabilizer, an emulsifier, and a bacterial strain.

[0032] In the aforementioned layered dairy products, preferably, based on the total mass of the layered dairy products, the raw materials include the following mass percentages: 5-15% shock-resistant fluid, 0-10% secondary sugar, 0-30% light cream, 0.1-1% protein powder, 0.1-2% secondary stabilizer, 0-0.2% emulsifier, 0-0.05% bacterial strain, and the balance being milk.

[0033] In the above-mentioned layered dairy products, preferably, the viscosity of the milk base ingredient is 1-10000 mPa·s;

[0034] Preferably, the layered dairy products mentioned above include layered yogurt, layered pudding, or layered mousse.

[0035] The present invention also provides a method for preparing the above-mentioned layered dairy product, which includes the following steps:

[0036] The anti-impact fluid is first poured into one side of the container using a layered addition system, and then the milk base ingredient is poured into the other side of the container. After filling, the product is refrigerated to obtain the layered dairy product.

[0037] According to a specific embodiment of the present invention, the above-mentioned layered dairy product is layered yogurt, and the preparation method of layered yogurt includes the following steps:

[0038] (1) Ingredients: According to the formula, mix milk, light cream, sugar (such as white sugar), protein powder, emulsifier and stabilizer at 65-75℃ and circulate for 20-30 minutes to make them evenly mixed to obtain the mixture.

[0039] (2) Homogenization and sterilization: The mixture obtained in step (2) is homogenized and sterilized. The first-stage pressure of homogenization is 190-200 bar, the second-stage pressure is 20-40 bar, and the temperature and time of sterilization are 95±5℃ / 300s.

[0040] (3) Cooling: Cool the homogenized and sterilized mixture obtained in step (2) to 5-10℃;

[0041] (4) Inoculation: Add the fermentation inoculum to the 5-10℃ mixed liquid, circulate and stir for 5 minutes, and then raise the temperature to 40-45℃ to obtain the milk base to be fermented. The viscosity of the milk base to be fermented is 1-100 mpa·s.

[0042] (5) Filling: The anti-impact fluid and the milk base to be fermented are filled by a layered addition system. The first step is to fill the anti-impact fluid from one side of the container, and the second step is to fill the milk base to be fermented obtained in step (4) into the container from the other side.

[0043] (7) Packaging and fermentation: Pack the above containers and then carry out fermentation. The temperature in the fermentation room is 40-45℃, and the fermentation endpoint is when the acidity reaches 70-90°T.

[0044] (8) Post-fermentation of finished product: Cool the fermented product to 20-25℃, and then refrigerate at 4-6℃ for 12-24 hours to obtain layered yogurt.

[0045] According to a specific embodiment of the present invention, the above-mentioned layered dairy product is a layered pudding, and the preparation method of the layered pudding includes the following steps:

[0046] (1) Ingredients: According to the formula, mix milk, sugar (such as white sugar), light cream, protein powder, emulsifier, and stabilizer (such as gelatin) at 65-75℃ for 20-30 minutes to make them evenly mixed and obtain the mixture.

[0047] (2) Homogenization and sterilization: The mixture obtained in step (1) is homogenized and sterilized. The first-stage pressure of homogenization is 190-200 bar, the second-stage pressure is 20-40 bar, and the temperature and time of sterilization are 95±5℃ / 300s.

[0048] (3) Cooling: Cool the homogenized and sterilized mixture obtained in step (2) to 55-75℃ to obtain a mixed milk base with a viscosity of 100-1000 mpa·s;

[0049] (4) Filling: The anti-impact fluid and the above-mentioned mixed milk base are filled by the layered addition system. First, the anti-impact fluid is poured into the container from one side. Second, the mixed milk base obtained in step (3) is poured into the container from the other side. During the filling process, the temperature of the mixed milk base is kept above 50°C. The filled dairy products are refrigerated at 2-6°C for 8-12 hours to obtain layered pudding.

[0050] According to a specific embodiment of the present invention, the above-mentioned layered dairy product is a layered mousse, and the preparation method of the layered mousse includes the following steps:

[0051] (1) Ingredients: According to the formula, mix milk, sugar (such as white sugar), light cream, protein powder, emulsifier, and stabilizer (such as gelatin) at 65-75℃ for 20-30 minutes to make them evenly mixed and obtain the mixture.

[0052] (2) Homogenization and sterilization: The mixture obtained in step (2) is homogenized and sterilized. The first-stage pressure of homogenization is 190-200 bar, the second-stage pressure is 20-40 bar, and the temperature and time of sterilization are 95±5℃ / 300s.

[0053] (3) Cooling: Cool the homogenized and sterilized mixture obtained in step (2) to 5-10℃;

[0054] (4) Inoculation: Add the fermentation inoculum to the mixture at 5-10℃, circulate and stir for 5 minutes, then raise the temperature to 40-45℃.

[0055] (5) Inoculation: Add the fermentation inoculum to the mixed liquid and circulate and stir for 5 minutes;

[0056] (6) Fermentation: The mixture obtained in step (5) is placed at 40-45℃ for fermentation. When the acidity reaches 70-90°T, the fermentation is considered to be complete. The mixture is then stirred to break the emulsion and obtain fermented dairy products.

[0057] (7) Aging: The fermented dairy product obtained in step (6) is rapidly cooled to 8°C and then aged for 2-3 hours;

[0058] (8) Inflation: The aged dairy product obtained in step (7) is further cooled to 6°C and then inflated with sterile nitrogen to obtain a musky material with a viscosity of 1000-10000 mpa·s.

[0059] (9) Filling: The anti-impact fluid and mousse are filled by a layered addition system. First, the anti-impact fluid is poured into the container from one side. Second, the mousse obtained in step (8) is poured into the container from the other side. The filled dairy products are refrigerated at 2-6℃ for 10-12 hours to obtain layered mousse.

[0060] In this invention, the product packaging can adopt common yogurt packaging methods currently available on the market. For example, the packaging can be in the form of PP cups, PP buckets, etc.

[0061] The technical solution provided by this invention has the following beneficial effects:

[0062] This invention utilizes various colloidal substances in a compound stabilizer and adds chemically modified starch hydroxypropyl distarch phosphate to enhance its stabilizing effect. Simultaneously, it adds milk mineral salts to the salt substances, thereby giving the fluid of this invention excellent viscosity, adhesion, and impact resistance. This ensures that the fluid, once added to the bottom of the container, is not easily dispersed by subsequently added liquids and is not easily wetted by other liquids into the gaps between the fluid and the container wall. Ultimately, this allows the fluid to remain relatively intact at the bottom of the container and form a good separation boundary with liquids such as milk in the packaging container, thus solving problems such as easy fusion and color migration between upper and lower or multiple layers of materials in layered dairy products. Detailed Implementation

[0063] To provide a clearer understanding of the technical features, objectives, and beneficial effects of this invention, the technical solution of this invention is described in detail below, but this should not be construed as limiting the scope of implementation of this invention. Unless otherwise specified, the experimental methods described in the following embodiments are conventional methods; the reagents and materials described, unless otherwise specified, are commercially available.

[0064] Example 1

[0065] This embodiment provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows:

[0066] 1. Fluid formulation (per 100g):

[0067]

[0068]

[0069] 2. Preparation method:

[0070] (1) Raw material pretreatment: Select and wash the qualified strawberries and cranberries, and cut them into 8×8×8mm pieces;

[0071] (2) Ingredients: After heating the water to 75°C, add the strawberry pieces and cranberry pieces treated in step (1), white sugar, xanthan gum, guar gum, pectin, hydroxypropyl distarch phosphate, calcium lactate and milk mineral salts, stir for 8 minutes, then add citric acid to adjust the pH of the solution to 3.6, continue stirring for 8 minutes to obtain the mixture;

[0072] (3) Sterilization: Sterilize the mixture obtained in step (2) at a temperature of 90°C for 10 minutes, and then cool it down to 40°C to prepare a fruit-containing impact-resistant fluid.

[0073] Example 2

[0074] This embodiment provides a nut-containing impact-resistant fluid, the preparation method of which is as follows:

[0075] 1. Fluid formulation (per 100g):

[0076]

[0077] 2. Preparation method:

[0078] (1) Raw material pretreatment: Select and clean the almonds and walnuts that have passed the inspection, and cut them into 3×3×3mm pieces;

[0079] (2) Ingredients: After heating the water to 75°C, add the almond and walnut pieces, white sugar, xanthan gum, guar gum, pectin, hydroxypropyl distarch phosphate, calcium lactate and milk mineral salts after step (1), stir for 8 minutes, then add citric acid to adjust the pH of the solution to 4.0, continue stirring for 8 minutes to obtain the mixture;

[0080] (3) Sterilization: Sterilize the mixture obtained in step (2) at a temperature of 90°C for 10 minutes, and then cool it down to 40°C to prepare a nut-containing impact-resistant fluid.

[0081] Example 3

[0082] This embodiment provides a grain-containing shock-resistant fluid, the preparation method of which is as follows:

[0083] 1. Fluid formulation (per 100g):

[0084]

[0085] 2. Preparation method:

[0086] (1) Raw material pretreatment: Select and wash qualified oats and barley;

[0087] (2) Ingredients: After heating the water to 75°C, add the oats and barley treated in step (1), white sugar, xanthan gum, guar gum, pectin, hydroxypropyl distarch phosphate, calcium lactate and milk mineral salts, stir for 8 minutes, then add citric acid to adjust the pH of the solution to 4.0, continue stirring for 8 minutes to obtain the mixture;

[0088] (3) Sterilization: Sterilize the mixture obtained in step (2) at a temperature of 90°C for 10 minutes, and then cool it down to 40°C to prepare a grain-containing shock-resistant fluid.

[0089] Example 4

[0090] This embodiment provides an impact-resistant fluid containing chocolate and coffee, and its preparation method is as follows:

[0091] 1. Fluid formulation (per 100g):

[0092]

[0093] 2. Preparation method:

[0094] (1) Raw material pretreatment: Select qualified chocolate powder and coffee powder;

[0095] (2) Ingredients: After heating the water to 75°C, add the chocolate powder and coffee powder, white sugar, xanthan gum, guar gum, pectin, hydroxypropyl distarch phosphate, calcium lactate and milk mineral salts after step (1), stir for 8 minutes, then add sodium bicarbonate to adjust the pH of the solution to 6.8, continue stirring for 8 minutes to obtain the mixture;

[0096] (3) Sterilization: Sterilize the mixture obtained in step (2) at a temperature of 93°C for 10 minutes, and then cool it down to 40°C to prepare a shock-resistant fluid containing chocolate and coffee.

[0097] Example 5

[0098] This embodiment provides an impact-resistant fluid containing green tea and honey, and its preparation method is as follows:

[0099] 1. Fluid formulation (per 100g):

[0100]

[0101]

[0102] 2. Preparation method:

[0103] (1) Raw material pretreatment: Select qualified green tea powder and honey;

[0104] (2) Ingredients: After heating the water to 75°C, add the green tea powder treated in step (1), honey, white sugar, xanthan gum, guar gum, pectin, hydroxypropyl distarch phosphate, calcium lactate and milk mineral salts, stir for 8 minutes, then add citric acid to adjust the pH of the solution to 4.8, continue stirring for 8 minutes to obtain the mixture;

[0105] (3) Sterilization: Sterilize the mixture obtained in step (2) at a temperature of 93°C for 10 minutes, and then cool it down to 40°C to prepare a shock-resistant fluid containing green tea and honey.

[0106] Comparative Example 1

[0107] This comparative example provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows:

[0108] 1. Fluid formulation (per 100g):

[0109]

[0110] 2. Preparation method: Same as in Example 1.

[0111] Comparative Example 2

[0112] This comparative example provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows: 1. Fluid formulation (per 100g):

[0113]

[0114] 2. Preparation method: Same as in Example 1.

[0115] Comparative Example 3

[0116] This comparative example provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows: 1. Fluid formulation (per 100g):

[0117]

[0118] 2. Preparation method: Same as in Example 1.

[0119] Comparative Example 4

[0120] This comparative example provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows: 1. Fluid formulation (per 100g):

[0121]

[0122] 2. Preparation method: Same as in Example 1.

[0123] Comparative Example 5

[0124] This comparative example provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows: 1. Fluid formulation (per 100g):

[0125]

[0126] 2. Preparation method: Same as in Example 1.

[0127] Comparative Example 6

[0128] This comparative example provides a fruit-containing impact-resistant fluid, the preparation method of which is as follows:

[0129] 1. Fluid formulation (per 100g):

[0130]

[0131] 2. Preparation method: Same as in Example 1.

[0132] Example 6

[0133] This embodiment provides a layered yogurt containing the fruit-containing shock-resistant fluid of Example 1. The preparation method of this layered yogurt is as follows:

[0134] 1. Raw material formula:

[0135]

[0136] 2. Preparation method:

[0137] (1) Mixing: Heat fresh milk to 70°C, then dry mix white sugar, protein powder, gelatin (stabilizer) and mono- and diglyceride fatty acid esters (emulsifier) ​​into the milk, and circulate the mixture for 30 minutes to obtain a mixture.

[0138] (2) Homogenization and sterilization: The feed solution is preheated to 63°C and homogenized at a first-stage pressure of 30 bar and a second-stage pressure of 180 bar. The homogenized feed solution is then sterilized at 95°C for 300 seconds. After sterilization, the feed solution is cooled to 9°C.

[0139] (3) Inoculation: Add the fermentation bacteria to the above liquid, circulate and stir for 5 minutes, and then heat to 45°C to obtain the milk base to be fermented. The viscosity of the milk base to be fermented is 15 mPa·s.

[0140] (4) Filling: The anti-impact fluid and the milk base to be fermented are filled by a layered addition system. The first step is to fill the anti-impact fluid of Example 1 into the container from one side, and the second step is to fill the milk base to be fermented obtained in step (4) into the container from the other side.

[0141] (5) Packaging and fermentation: Pack the above containers and then ferment them. The temperature in the fermentation room is 45±2℃. When the acidity of the product reaches 70°T, it is transferred out of the fermentation room to complete the fermentation.

[0142] (6) Post-fermentation of finished product: Cool the fermented product to 20-30℃, and then refrigerate at 4-6℃ for 24 hours to obtain layered yogurt.

[0143] Example 7

[0144] This embodiment provides a layered pudding containing the fruit-containing shock-resistant fluid of Example 1. The preparation method of this layered pudding is as follows:

[0145] 1. Raw material formula:

[0146]

[0147] 2. Preparation method:

[0148] (1) Ingredients: Fresh milk, white sugar, light cream, protein powder, gelatin (stabilizer), mono- and diglyceride fatty acid esters (emulsifier) ​​are mixed and circulated at 70°C for 30 minutes according to the formula to make them evenly mixed and obtain the mixture.

[0149] (2) Homogenization and sterilization: Homogenize the mixture obtained in step (1) at a first pressure of 30 bar and a second pressure of 180 bar; then sterilize the homogenized liquid at a temperature of 95°C for 300 seconds.

[0150] (3) Cooling: Cool the homogenized and sterilized mixture obtained in step (2) to 60°C to obtain a mixed milk base with a viscosity of 150 mPa·s.

[0151] (4) Filling: The anti-impact fluid and the above-mentioned milk base are filled by the layered addition system. First, the anti-impact fluid of Example 1 is poured into the container from one side. Second, the mixed milk base obtained in step (3) is filled into the container from the other side. The temperature is kept above 50°C during the filling process. The filled dairy products are refrigerated at 2-6°C for 8-12 hours to obtain layered pudding.

[0152] Example 8

[0153] This embodiment provides a layered mousse containing the fruit-containing shock-resistant fluid of Example 1. The preparation method of this layered mousse is as follows:

[0154] 1. Raw material formula:

[0155]

[0156] 2. Preparation method:

[0157] (1) Ingredients: Fresh milk, white sugar, light cream, protein powder, gelatin (stabilizer), and diacetyl mono- and diglycerides of tartrate (emulsifier) ​​are mixed and circulated at 70°C for 30 minutes to make them evenly mixed and obtain the mixture.

[0158] (2) Homogenization and sterilization: Homogenize the mixture from step (1) at a pressure of 30 bar for the first stage and 180 bar for the second stage. Then sterilize the homogenized liquid at a temperature of 95°C for 300 seconds.

[0159] (3) Cooling: After sterilizing the liquid in step (2) at 95°C for 10 min, the temperature is reduced to 43°C;

[0160] (4) Inoculation: Add the fermentation inoculum to the mixed liquid and circulate and stir for 5 minutes;

[0161] (5) Fermentation: The mixture obtained in step (4) is placed in a 40-45℃ environment for fermentation. When the acidity reaches 70°T, the fermentation is considered to be complete. The mixture is then stirred to break the emulsion and obtain fermented dairy products.

[0162] (6) Aging: The fermented dairy product obtained in step (5) is rapidly cooled to 8°C and then aged for 2-3 hours.

[0163] (7) Inflation: After cooling the muski material obtained in step (6) to 6°C, sterile nitrogen gas is introduced to obtain the muski material with a viscosity of 2600 mpa·s.

[0164] (8) Filling: The impact-resistant fluid and the above-mentioned mousse are filled by the layered addition system. First, the impact-resistant fluid of Example 1 is poured into the container from one side. Second, the mousse obtained in step (7) is filled into the container from the other side. The filled dairy products are placed at 2-6℃ for refrigeration for 10-12 hours to obtain layered mousse.

[0165] Comparative Example 7

[0166] This comparative example provides a layered yogurt, whose raw materials and preparation method are the same as those in Example 6, except that the shock-resistant fluid in Example 1 is replaced with the shock-resistant fluid in Comparative Example 1.

[0167] Comparative Example 8

[0168] This comparative example provides a layered yogurt, with the same raw materials and preparation method as Example 6, except that the impact-resistant fluid in Example 1 is replaced with the impact-resistant fluid in Comparative Example 2.

[0169] Comparative Example 9

[0170] This comparative example provides a layered yogurt, with the same raw materials and preparation method as Example 6, except that the shock-resistant fluid in Example 1 is replaced with the shock-resistant fluid in Comparative Example 3.

[0171] Comparative Example 10

[0172] This comparative example provides a layered yogurt, whose raw materials and preparation method are the same as those in Example 6, except that the shock-resistant fluid in Example 1 is replaced with the shock-resistant fluid in Comparative Example 4.

[0173] Comparative Example 11

[0174] This comparative example provides a layered yogurt, with the same raw materials and preparation method as Example 6, except that the shock-resistant fluid in Example 1 is replaced with the shock-resistant fluid in Comparative Example 5.

[0175] Comparative Example 12

[0176] This comparative example provides a layered yogurt, with the same raw materials and preparation method as Example 6, except that the shock-resistant fluid in Example 1 is replaced with the shock-resistant fluid in Comparative Example 6.

[0177] The viscosity and adhesion of the impact-resistant fluids prepared in Examples 1-5 and Comparative Examples 1-6 were tested using the following methods:

[0178] Viscosity testing method: A BOSTWICK viscometer was used at a temperature of 20℃. After 60 seconds, the distance the fluid moved in the viscometer tank was recorded. The front end of the reading area was the viscosity. The results are shown in Table 1.

[0179] Adhesion test method: A BROOKFIELD CT3 texture analyzer was used. The distance was set to 10 mm, the forward speed was 1 mm / s, the backward speed was 1 mm / s, and the contact load was 1 g. The adhesion index represents the work done to overcome the attraction between the food surface and the contact surface. The results are shown in Table 1.

[0180] Table 1. Viscosity and Adhesion Test Results of Impact-Resistant Fluid

[0181] Impact-resistant fluid Viscosity (cm) Adhesion (mJ) Example 1 4.0 -412.6 Example 2 4.2 -405.2 Example 3 3.9 -391.8 Example 4 4.5 -378.5 Example 5 4.5 -372.2 Comparative Example 1 1.8 -156.2 Comparative Example 2 1.6 -186.3 Comparative Example 3 1.1 -160.9 Comparative Example 4 1.9 -190.3 Comparative Example 5 6.3 -395.5 Comparative Example 6 7.5 -420.6

[0182] The appearance of the layered yogurts prepared in Examples 6-8 and Comparative Examples 7-12 upon production was observed to evaluate the layering effect and impact resistance of the above-mentioned shock-resistant fluid. The results are shown in Table 2.

[0183] Table 2 Appearance of Layered Dairy Products Upon Production Line

[0184]

[0185]

[0186] Based on the results in Tables 1 and 2, the impact-resistant fluids prepared in Examples 1-5 exhibit both good viscosity and adhesion. Regarding the stratification effect, the stratified dairy products prepared in Examples 6-8 show a clear boundary between the fluid and the dairy product, and the fluid remains intact with little or no color migration.

[0187] In contrast, the layered yogurts in Comparative Examples 7-10, due to their excessively high fluid viscosity and insufficient adhesion, allowed milk and other liquids to easily seep into the gaps between the fluid and the container. Upon impact from the milk or other liquids, the fluid easily detached from the container wall and moved as a whole, making it impossible to observe the fluid from the outside. Furthermore, the layered yogurts in Comparative Examples 11 and 12, due to their insufficient fluid viscosity, were easily dispersed by milk and other liquids, causing the fluid to blend with the dairy products and resulting in color migration. Consequently, they failed to exhibit a clear layered effect visible from the container's exterior.

[0188] The above description demonstrates that the anti-fluid properties described in this invention have excellent impact resistance and adhesion. When applied to the layered dairy products mentioned in this invention (including but not limited to yogurt, dairy pudding, mousse, and other dairy products), it can ensure that the products present the best appearance.

Claims

1. An impact fluid, comprising in mass percent: The ingredients include 10-20% carbohydrates, 2-7% stabilizers, 0.1-1.5% salts, 0.01-0.5% acid-base regulators, 30-50% food additives, and the remainder water. Based on the total mass of the fluid, the stabilizer comprises a combination of the following raw materials: 0.2-2% pectin, 0.2-2% xanthan gum, 0.2-2% guar gum, and 2-6% hydroxypropyl distarch phosphate; The salts comprise a combination of calcium salts and milky mineral salts; based on the total mass of the fluid, the mass percentage of calcium salts is 0.1-0.5%, and the mass percentage of milky mineral salts is 0.05-0.5%. The calcium salts include calcium lactate and / or calcium chloride; Measured with a BOSTWICK viscometer, the viscosity of the shock-resistant fluid is 2-5 cm⁻¹ at temperatures below 20°C. The adhesion of the impact-resistant fluid, measured by a BROOKFIELD texture analyzer, is -200 to -600 mJ.

2. The impact resistant fluid of claim 1, wherein, The sugars include at least one of white sugar, fructose syrup, crystalline fructose, polydextrose, and resistant dextrin.

3. The impact resistant fluid of claim 1, wherein, The sugar is white granulated sugar, and the mass percentage of white granulated sugar in the impact-resistant fluid is 11-18%.

4. The impact resistant fluid of claim 1, wherein, The acid-base regulator includes citric acid and / or sodium bicarbonate.

5. The impact resistant fluid of claim 4, wherein, The pH value of the shock-resistant fluid is 2-8.

6. The impact resistant fluid of claim 5, wherein, The pH value of the shock-resistant fluid is 3-7.

7. The impact resistant fluid of claim 1 wherein, The food additives include one or more of the following: fruits, grains, nuts, and flavored powders.

8. The impact resistant fluid of claim 7 wherein, The flavored powder includes one or more of the following: chocolate powder or concentrate, coffee powder or concentrate, tea powder or concentrate, caramel, and honey.

9. The impact resistant fluid of claim 8 wherein, Fruits, grains, and nuts have a particle size of 3-25mm.

10. A method for preparing the impact-resistant fluid according to any one of claims 1-9, comprising the following steps: At 70-80℃, sugars, stabilizers, salts, and food additives are mixed in water, then an acid-base regulator is added to adjust the pH value, followed by sterilization and cooling to obtain the shock-resistant fluid.

11. A layered dairy product comprising a milk-based ingredient and the shock resistant fluid of any one of claims 1-9, the milk-based ingredient being layered with the shock resistant fluid; wherein, The impact-resistant fluid accounts for 5-15% of the mass of the stratified dairy product.

12. The layered dairy product according to claim 11, wherein, Measured with a BOSTWICK viscometer, the viscosity of the anti-impact fluid is 3.5-4.5 cm at temperatures below 20°C.

13. The layered dairy product according to claim 11, wherein, The adhesion of the impact-resistant fluid was measured to be -300 to -500 mJ using a BROOKFIELD texture analyzer.

14. The layered dairy product of claim 11, wherein, Milk-based ingredients include milk, as well as one or more of the following: secondary sugars, cream, protein powder, secondary stabilizers, emulsifiers, and bacterial strains.

15. The layered dairy product according to claim 14, wherein, Based on the total mass of the stratified dairy product, it includes the following raw materials in the following mass percentages: shock-resistant fluid 5-15%, secondary sugar 0-10%, light cream 0-30%, protein powder 0.1-1%, secondary stabilizer 0.1-2%, emulsifier 0-0.2%, bacterial culture 0-0.05%, and the balance being milk.

16. The layered dairy product of claim 11, wherein, The viscosity of the milk-based ingredients is 1-10000 mPa·s.

17. The layered dairy product of claim 11, wherein, The layered dairy products include layered yogurt, layered pudding, or layered mousse.

18. A method for preparing a layered dairy product according to any one of claims 11-17, comprising the following steps: The anti-impact fluid is first poured into one side of the container using a layered addition system, and then the milk base ingredient is poured into the other side of the container. After filling, the product is refrigerated to obtain the layered dairy product.

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