Cloud mousse layered yoghourt and preparation method thereof
By using a low-fat formula and a microemulsification process with compound stabilizers, the rising speed and coagulation speed of fat and fruit and vegetable particles are controlled, resulting in a thick milk skin. This solves the problems of insufficient milk skin thickness and unclear layering in existing yogurts, providing a healthy and delicious cloud mousse yogurt experience.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-17
- Publication Date
- 2026-05-12
AI Technical Summary
Existing yogurt products often have high fat content, resulting in insufficient milk skin thickness and indistinct layering. This fails to meet consumers' demand for low-fat and thick milk skin products, while also lacking a rich taste and visual experience.
Using a low-fat formula combined with compound stabilizers and fruit and vegetable blends, and through a microemulsification stabilization process to control the rising speed and coagulation speed of fat and fruit and vegetable particles, a thick milk skin is prepared, forming a distinct two-layer structure. An appropriate amount of bacteria is added for fermentation, resulting in a cloud-like mousse texture and rich fruit flavor.
It achieves a low fat content but a milk skin thickness of over 8mm, with distinct layers, possessing a light and dense texture like cloud mousse and a rich fruity flavor experience, satisfying the dual needs of health and deliciousness.
Smart Images
Figure CN122004295A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of yogurt technology, specifically relating to a cloud-shaped mousse layered yogurt and its preparation method. Background Technology
[0002] Consumers are increasingly demanding higher quality food products, especially everyday dairy products like yogurt. They not only focus on basic nutritional value but also seek a perfect combination of health, low fat, and sensory experience, thus setting stricter standards for high-quality yogurt. The milk skin, a layer that naturally forms on the surface of milk as fat rises during resting, is positively correlated with the milk's fat content. Therefore, there is a need to provide layered yogurts with low fat content and thick milk skin. Summary of the Invention
[0003] In view of this, the present invention develops a cloud mousse layered yogurt with low fat content and thick milk skin.
[0004] It is also necessary to provide a method for preparing cloud-shaped mousse layered yogurt.
[0005] A layered cloud mousse yogurt, by weight comprising 78-90 parts raw milk, 1-10 parts cream, 0.6-1.2 parts compound stabilizer, 0-8 parts milk skin thickener to increase milk skin thickness, 0-8 parts sugar, and 0.01-0.05 parts starter cultures, wherein the yogurt is two-layered, with the milk skin on the top layer and the milk skin thickness being more than 8mm, wherein the milk skin thickener is fruit or vegetable.
[0006] Preferably, the compound stabilizer is at least three of the following: gelatin, diacetyl tartaric acid mono- and diglycerides, starch, agar, pectin, mono- and diglyceride fatty acid esters, carrageenan, gellan gum, locust bean gum, and guar gum.
[0007] Preferably, the compound stabilizer is gelatin, hydroxypropyl distarch phosphate, agar, diacetyl tartaric acid mono- and diglycerides, and mono- and diglycerides of fatty acids, and the weight ratio of the compound stabilizer is 3-5:2-4:0.5-1:0.5-1:0.5-1.5.
[0008] Preferably, the fruits and vegetables are one or a combination of several of the following: red goji berries, black goji berries, red dates, blueberries, mulberries, grapes, peaches, sea buckthorn, mangoes, pineapples, strawberries, guavas, honeydew melons, avocados, kale, kiwifruit, matcha, matcha, black tea, green tea, tomatoes, cucumbers, and oats.
[0009] Preferably, the bacterial strain is at least three of the following: Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus, Lactobacillus paracasei, Lactococcus lactis subsp. lactic acid, Lactococcus lactis subsp. lactis fat, and Lactococcus lactis subsp. diacetyl.
[0010] A method for preparing cloud-shaped mousse layered yogurt, comprising the following steps:
[0011] S1: Heat 30-50 portions of raw milk, stir and add sugar, compound stabilizer, cream, fruits and vegetables, cut, and then adjust the volume of the remaining raw milk to obtain semi-finished product I;
[0012] S2: Heat semi-finished product I, and then homogenize it under low pressure to obtain semi-finished product II;
[0013] S3: Pasteurize the semi-finished product II, cool it after sterilization, then add 0.01-0.05 parts of starter culture and stir, then heat it to 30-43℃, add the acid-resistant fruit and vegetable sauce after heating, and ferment for 4-8 hours to obtain the semi-finished product III;
[0014] S4: Cool the semi-finished product III to 2-6℃ and allow it to mature for 12-24 hours to obtain the finished product.
[0015] Preferably, in step S1, the 35-50 portions of raw milk are heated to 60-65°C, and the shearing speed is 1000-3000 rpm for 3-10 minutes.
[0016] Preferably, in step S2, the semi-finished product I is heated to 55-65°C and the homogenization pressure is less than 2 MPa.
[0017] Preferably, in step S2, the pressure of homogenization is 0 MPa.
[0018] Preferably, in step S3, the product is cooled to 15-20°C after sterilization.
[0019] Compared with the prior art, the beneficial effects of the present invention are as follows:
[0020] This invention provides a cloud-like mousse layered yogurt, comprising, by weight, 78-90 parts of raw milk, 1-10 parts of cream, 0.6-1.2 parts of compound stabilizer, 0-8 parts of fruits and vegetables, 0-8 parts of sugar, and 0.01-0.05 parts of starter cultures. The yogurt has two layers, with a milk skin on top. By combining the above-mentioned low-fat formula, the use of cream is reduced, yet a thicker milk skin effect is achieved. The yogurt has a low fat content, but the milk skin thickness reaches more than 8mm, and the layering is more obvious. It also achieves a light and easy-to-use effect, has a cloud-like mousse-like sensory texture, and offers a rich selection of fruit flavors, satisfying the modern trend of demanding both health and deliciousness.
[0021] This invention involves heating 30-50 parts of raw milk, stirring and adding sugar, compound stabilizer, cream, and fruits and vegetables, then cutting to fully emulsify the cream. The remaining raw milk is then brought to a final volume to obtain semi-finished product I. Semi-finished product I is then heated and homogenized under low pressure. This homogenization disperses the emulsified particles, allowing the cream and fruit and vegetable particles to aggregate and coagulate at an appropriate rate during fermentation, resulting in semi-finished product II. Semi-finished product II is pasteurized, cooled, and then 0.01-0.05 parts of starter culture are added and stirred. The temperature is then raised to 30-43°C, and acid-resistant fruit and vegetable sauce is added. Fermentation continues for 4-8 hours to obtain semi-finished product III. Semi-finished product III is cooled to 2-6°C and allowed to mature for 12-24 hours to obtain the finished product. By rapidly cooling and then reheating, the compound stabilizer can function effectively during fermentation, controlling protein coagulation and phase separation, ultimately forming a thick milk skin, enhancing appetite and appeal.
[0022] In summary, this invention, through the use of a lower-fat formula and synergistic compound stabilizers, along with a combination of fruits, vegetables, and microbial cultures, and a microemulsification stabilization process, precisely controls the rising and coagulation rates of fat and fruit / vegetable particles. This results in a thicker milk skin with more distinct layers, while reducing the use of cream, achieving a lighter feel and a cloud-like mousse-like sensory texture. The development of richer fruit and vegetable flavors promotes the interaction between fat and fruit / vegetable particles, leading to a richer milk skin flavor and a thickness exceeding 8mm, while reducing the yogurt fat content by 25%-60%. The resulting product has a thicker milk skin with a dense, light, cloud-like mousse texture, distinct layers, a smooth and non-greasy feel, and is highly appetizing and appealing. Attached Figure Description
[0023] Figure 1 The images shown are of the products from Example 2, Comparative Example 4, and Comparative Example 8.
[0024] The images, from left to right, are product images of Example 2, Comparative Example 4, and Comparative Example 8. Detailed Implementation
[0025] The technical solutions and effects of the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.
[0026] A layered cloud mousse yogurt, by weight, comprises 78-90 parts raw milk, 1-10 parts cream, 0.6-1.2 parts compound stabilizer, 0-8 parts milk skin thickener to increase milk skin thickness, 0-8 parts sugar, and 0.01-0.05 parts starter cultures. The yogurt has two layers, with the milk skin on top and a thickness of 8mm or more. The milk skin thickener is composed of fruits and vegetables, which contain particulate components to increase the thickness of the milk skin. However, the amount of fruits and vegetables added should not be too low or too high, otherwise a poor texture effect will occur.
[0027] Furthermore, the compound stabilizer is at least three of the following: gelatin, diacetyl tartaric acid mono- and diglycerides, starch, agar, pectin, mono- and diglyceride fatty acid esters, carrageenan, gellan gum, locust bean gum, and guar gum.
[0028] Furthermore, the starch is one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and physically modified starch, which makes the fermented state stable and prevents whey precipitation.
[0029] Furthermore, the compound stabilizer comprises gelatin, hydroxypropyl distarch phosphate, agar, diacetyl tartaric acid mono- and diglycerides, and mono- and diglycerides of fatty acids, wherein the weight ratio of the compound stabilizer is 3-5:2-4:0.5-1:0.5-1:0.5-1.5.
[0030] Furthermore, the ratio of gelatin: hydroxypropyl distarch phosphate: agar: diacetyl tartaric acid mono- and diglycerides: mono- and diglycerides of fatty acids is 4.8:3:0.6:0.6:1.
[0031] Furthermore, the cream mentioned is one or more of light cream, anhydrous butter, and butter.
[0032] By employing the above technical solution, the cream and compound stabilizer are properly integrated, and the rising and solidification speeds of the fat are precisely controlled, resulting in a more pronounced layering effect and a thicker milk skin.
[0033] Furthermore, the fruits and vegetables are fruit and vegetable pulp or fruit and vegetable granules, and the fruits and vegetables are one or a combination of several of the following: red goji berries, black goji berries, red dates, blueberries, mulberries, grapes, peaches, apricots, sea buckthorn, mangoes, pineapples, strawberries, guavas, honeydew melons, avocados, kale, kiwis, lemons, strawberries, cherries, green peppers, bananas, tangerines, raspberries, oranges, coconuts, coconut jelly, water chestnuts, yams, bamboo shoots, matcha, black tea, green tea, tomatoes, cucumbers, and oats.
[0034] Furthermore, the sugar is one or a combination of several of glucose, fructose, high-fructose corn syrup, white sugar, brown sugar, dark brown sugar, lactose, etc., to achieve controllable browning. The resulting product has an appealing color, a distinct caramel flavor, and a multi-layered visual and flavor experience. The overall taste is smooth, delicate, and sweet without being cloying.
[0035] Furthermore, the bacterial strains are at least three of the following: Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus, Lactobacillus paracasei, Lactococcus lactis subsp. lactic acid, Lactococcus lactis subsp. lactis fat, and Lactococcus lactis subsp. diacetyl, which ensures a suitable fermentation speed, the required thickness of the milk skin, good layering effect, and a richer fermented milk aroma.
[0036] A method for preparing cloud-shaped mousse layered yogurt, comprising the following steps:
[0037] S1: Heat 30-50 portions of raw milk, stir and add sugar, compound stabilizer, cream, fruits and vegetables, cut, and then adjust the volume of the remaining raw milk to obtain semi-finished product I;
[0038] S2: Heat semi-finished product I, and then homogenize it under low pressure to obtain semi-finished product II;
[0039] S3: Pasteurize the semi-finished product II, cool it after sterilization, then add 0.01-0.05 parts of starter culture and stir, then heat it to 30-43℃, add the acid-resistant fruit and vegetable sauce after heating, and ferment for 4-8 hours to obtain the semi-finished product III;
[0040] S4: Cool the semi-finished product III to 2-6℃ and allow it to mature for 12-24 hours to obtain the finished product.
[0041] Furthermore, in step S1, the 35-50 portions of raw milk are heated to 60-65°C, and the shearing speed is 1000-3000 rpm for 3-10 minutes.
[0042] Furthermore, in step S1, the sugar and compound stabilizer are premixed before being added, followed by the addition of cream, fruits and vegetables, to reduce the emulsification time of the cream.
[0043] Furthermore, in step S2, the semi-finished product I is heated to 55-65°C, and the homogenization pressure is less than 2 MPa.
[0044] Furthermore, in S2, the pressure of homogenization is 0 MPa.
[0045] Furthermore, in step S3, the food is cooled to 15-20°C after sterilization.
[0046] The present invention will now be further described through the following embodiments.
[0047] 1. Preparation process
[0048] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.
[0049] Example 1:
[0050] A layered cloud mousse yogurt, the ingredients by weight are: 88.5 parts raw milk, 3.5 parts butter, 1 part compound stabilizer, 0.02 parts starter culture, and 7 parts sugar.
[0051] The compound stabilizer consists of gelatin: hydroxypropyl distarch phosphate: agar: diacetyl tartaric acid mono- and diglycerides: mono- and diglycerides of fatty acids in a ratio of 4.8:3:0.6:0.6:1. The bacterial strains are a combination of *Lactobacillus bulgaricus*, *Streptococcus thermophilus*, *Lactococcus lactis* subsp. *lactolaccos*, and *Lactococcus lactis* subsp. *lactolaccos*, in a weight ratio of 1:1:1:1. The preparation method is as follows:
[0052] S1: Heat 35 portions of raw milk to 65°C, turn on the stirrer at 1000 rpm, add the premixed sugar and compound stabilizer, then add the butter, and stir for 5 minutes. Then use a high-speed shearing machine at 3000 rpm for 3 minutes, and bring the remaining raw milk to a final volume to obtain semi-finished product I;
[0053] S2: Heat semi-finished product I to 65℃ and homogenize it at a flow rate of 4 tons / h and 0 MPa to obtain semi-finished product II;
[0054] S3: Heat semi-finished product II to 95±1℃, pasteurize for 5 minutes, cool down to 20℃, then add the starter culture, stir at 100rpm for 5 minutes, then heat to 42℃ and ferment for 6 hours to obtain semi-finished product III.
[0055] S4: Cool the semi-finished product III to 2-6℃ and allow it to mature for 12 hours to obtain the finished product.
[0056] Example 2
[0057] In terms of composition, it differs from Example 1 in that the ingredients by weight are: 82.5 parts raw milk, 3.5 parts butter, 1 part compound stabilizer, 0.02 parts bacteria, 7 parts sugar, and 6 parts wolfberry puree.
[0058] The preparation process is the same as in Example 1, and the product is as follows: Figure 1 As shown.
[0059] Example 3
[0060] In terms of composition, the ingredients by weight are as follows: 85 parts raw milk (raw milk), 3.5 parts butter, 3.5 parts light cream, 1 part compound stabilizer, 0.02 parts bacteria, and 7 parts sugar, which differ from those in Example 1.
[0061] The preparation process is the same as in Example 1.
[0062] Example 4
[0063] In terms of composition, the ingredients by weight are as follows: unlike Example 1, 78 parts raw milk, 3.5 parts butter, 10.5 parts light cream, 1 part compound stabilizer, 0.02 parts bacteria, and 7 parts sugar.
[0064] The preparation process is the same as in Example 1.
[0065] Example 5 - Dosage of Goji Berry Added
[0066] In terms of composition, it differs from Example 2 in that the ingredients by weight are: 78.5 parts raw milk, 3.5 parts butter, 1 part compound stabilizer, 0.02 parts bacteria, 7 parts sugar, and 4 parts wolfberry puree.
[0067] The preparation process is the same as in Example 1.
[0068] Example 6 - Dosage of Goji Berries Added
[0069] In terms of composition, it differs from Example 2 in that the ingredients by weight are: 74.5 parts raw milk, 3.5 parts butter, 1 part compound stabilizer, 0.02 parts bacteria, 7 parts sugar, and 8 parts wolfberry puree.
[0070] The preparation process is the same as in Example 1.
[0071] Example 7 - Fermentation temperature 30℃
[0072] In terms of composition, it is the same as in Example 1. The difference in preparation process compared to Example 1 is that the fermentation temperature is 30°C. The rest of the preparation process is the same as in Example 1.
[0073] Example 8 - Fermentation temperature 37℃
[0074] In terms of composition, it is the same as in Example 1. The difference in preparation process compared to Example 1 is that the fermentation temperature is 37°C. The rest of the preparation process is the same as in Example 1.
[0075] Comparative Example 1 - Different Stabilizers
[0076] In terms of composition, unlike Example 1, the compound stabilizer is composed of gelatin: starch: agar: diacetyl tartaric acid mono- and diglycerides: mono- and diglycerides of fatty acids = 3:2:0.6:0.2:1.
[0077] The preparation process is the same as in Example 1.
[0078] Comparative Example 2 - Different Stabilizers
[0079] In terms of composition, unlike Example 1, the compound stabilizer is composed of gelatin: starch: agar: diacetyl tartaric acid mono- and diglycerides: mono- and diglycerides of fatty acids = 6:3:1:0.2:0.3.
[0080] The preparation process is the same as in Example 1.
[0081] Comparative Example 3 - Different Stabilizers
[0082] In terms of composition, unlike Example 1, the compound stabilizer is composed of gelatin: diacetyl tartaric acid mono- and diglycerides: pectin = 4.8:1.2:4.
[0083] The preparation process is the same as in Example 1.
[0084] Comparative Example 4 - Different Bacterial Species
[0085] In terms of composition, the difference from Example 1 is that the bacterial strains are Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1.
[0086] The preparation process is the same as in Example 1, and the product is as follows: Figure 1 As shown.
[0087] Comparative Example 5 - Without High-Speed Shearing
[0088] In terms of composition, it is the same as in Example 1.
[0089] The preparation process differs in step S1, while the other steps remain the same. In step S1: 35 parts of raw milk are heated to 65°C, stirred at 1000 rpm, premixed sugar and compound stabilizer are added, followed by butter, and stirred for 5 minutes. The remaining raw milk is then brought to a final volume to obtain semi-finished product I.
[0090] Comparative Example 6 - No High-Speed Shearing Used (Goji Berries)
[0091] In terms of composition, it is the same as in Example 2. The preparation process is the same as in Comparative Example 5.
[0092] Comparative Example 7 - Homogeneous Pressure (2 MPa)
[0093] In terms of composition, it is the same as in Example 1.
[0094] The preparation process differs from that of Example 1 in that the homogenization pressure is 2 MPa, while the rest of the preparation process is the same as that of Example 1.
[0095] Comparative Example 8 - Homogeneous pressure (4 MPa)
[0096] In terms of composition, it is the same as in Example 1. The difference in preparation process compared to Example 1 is that the homogenization pressure is 4 MPa; the rest of the preparation process is the same as in Example 1. The product is as follows: Figure 1 As shown.
[0097] Comparative Example 9 - Heating without cooling down
[0098] In terms of composition, it is the same as in Example 1.
[0099] The preparation process differs in step S3, while the other steps are the same. In step S3, the semi-finished product II is heated to 95±1℃, pasteurized for 5 minutes, and then cooled to 42℃. The inoculum is then added, stirred at 100 rpm for 5 minutes, and fermented for 6 hours to obtain the semi-finished product III.
[0100] 2. Performance Testing Methods
[0101] (1) Measurement of milk skin thickness
[0102] Use a spoon to take a spoonful of yogurt, and use a ruler to measure the thickness of the top layer of yogurt skin in mm.
[0103] (2) Determination of milk skin coagulation time
[0104] Observe the solidification state every half hour. If the state changes from a liquid to a gel semi-solid state during the observation, the time from the start of fermentation is the solidification time, and the unit is h.
[0105] (3) Determination of fat content
[0106] The determination was performed according to Method III of GB 5009.6.
[0107] (4) Sensory evaluation criteria
[0108] Ten evaluators were selected and trained, and evaluated using the following criteria, as shown in Table 1.
[0109] Table 1 Evaluation Criteria for Cloud Mousse Layered Yogurt
[0110]
[0111] 3. The test results are shown in Table 2.
[0112] Table 2. Determination of Fat Content
[0113]
[0114] Table 3 Comparison Results of Cloud Mousse Layered Yogurt
[0115]
[0116] Through Examples 1-6, it was found that the special composition designed in this invention can be used to prepare yogurt with a skin thickness greater than 8 mm, low fat content, and good layering.
[0117] Comparing Examples 1 and 3 & 4 illustrates the effect of fat content on layered cloud mousse yogurt. Higher fat content results in a thicker milk skin; Example 4, with its higher fat content, has a longer coagulation time. Examples 3 & 4 have higher fat content, but this results in a greasier texture and a softer consistency. In contrast, Examples 1 & 2 have a suitable fat content, a rich aroma without being greasy, and a softer texture.
[0118] Comparing Examples 2 and 5 and 6, the effect of the amount of goji berries added on the layered yogurt of cloud mousse is explained. The high amount of goji berry juice added in Example 6 resulted in a thicker milk skin and a stronger goji berry aroma, but it also led to a longer coagulation time, unclear layer boundaries, and a softer texture. In contrast, the lower amount of goji berry juice added in Example 5 resulted in a thinner milk skin and a weaker goji berry aroma. Therefore, Example 2 is the better choice.
[0119] Comparing Examples 1 and 7 and 8, the effect of fermentation temperature on cloud mousse layered yogurt is explained. The lower the fermentation temperature, the slower the coagulation speed and the slower the floating speed, the thicker the milk skin, but the boundary is not clear and the cheese flavor is too strong. The milk skin thickness and aroma of Example 1 are the most suitable.
[0120] Comparing Example 1 with Comparative Examples 1, 2, and 3 illustrates the effect of compound stabilizers on layered cloud mousse yogurt. Example 1 uses the same types of stabilizers as Comparative Examples 1 and 2, but the proportions differ, indicating that the stabilizer proportion significantly affects the thickness of the milk skin, the coagulation speed, and the sensory characteristics. Example 1 and Comparative Example 3 use different types of stabilizers, demonstrating that the type of stabilizer also affects the thickness of the milk skin, the coagulation speed, and the sensory characteristics. Overall, the stabilizer combination in Example 1 is superior, resulting in a thicker milk skin, clearer layering, and better sensory characteristics.
[0121] Comparing Example 1 and Comparative Example 4, the effect of bacterial strains on layered cloud mousse yogurt is explained. Bacterial strains affect the thickness of the milk skin and the coagulation speed, which in turn leads to different milk skin thicknesses and sensory characteristics. The bacterial strain combination in Example 1 is superior, resulting in a thicker milk skin and a richer yogurt aroma.
[0122] Comparing Example 1 and Comparative Example 5, and Comparative Example 2 and Comparative Example 6, it can be seen that high-speed shearing has a positive effect on cloud mousse layered yogurt. In Example 1 and Example 2, which used high-speed shearing, the milk skin was thicker, the layering effect was better, the boundary was clearer, and there were no spots on the upper layer of milk skin.
[0123] Compared with Example 1 and Comparative Examples 7 and 8, Comparative Examples 7 and 8 used pressurized homogenization, and the homogenization pressure had a negative impact on the layered yogurt of cloud mousse. The higher the pressure, the worse the layering effect and the thinner the milk skin. In contrast, Example 1 used air pressure homogenization, which had a better milk skin thickness and layering effect. The combination of air pressure homogenization and high-speed shearing broke down the fat particles and dispersed them, thus achieving the effect of microemulsification, which resulted in a better milk skin layering effect and a thicker milk skin.
[0124] Comparing Examples 1, 2, and 9, it is shown that cooling followed by heating has a positive effect on the layered cloud mousse yogurt. Examples 1 and 2 used a process of sterilization followed by rapid cooling to 20°C and then heating to 42°C, which allowed the compound stabilizer to play a stabilizing role during fermentation, resulting in a slower rate of cream rising, a thicker milk skin, and a clearer boundary. In contrast, Comparative Example 9 directly cooled to 42°C after sterilization, which resulted in the compound stabilizer not producing sufficient stabilizing effect, leading to a faster rising speed and a thinner milk skin.
[0125] The above-disclosed embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of the invention. Those skilled in the art will understand that implementing all or part of the above-described embodiments and making equivalent changes in accordance with the claims of the present invention are still within the scope of the invention.
Claims
1. A layered yogurt with cloud-like mousse filling, characterized in that, The yogurt comprises, by weight, 78-90 parts raw milk, 1-10 parts cream, 0.6-1.2 parts compound stabilizer, 0-8 parts milk skin thickener to increase milk skin thickness, 0-8 parts sugar, and 0.01-0.05 parts starter cultures. The yogurt consists of two layers, with the milk skin on top and a thickness of 8 mm or more. The milk skin thickener is composed of fruits and vegetables.
2. The cloud mousse layered yogurt as described in claim 1, characterized in that, The compound stabilizer is at least three of the following: gelatin, diacetyl tartaric acid mono- and diglycerides, starch, agar, pectin, mono- and diglyceride fatty acid esters, carrageenan, gellan gum, locust bean gum, and guar gum.
3. The cloud mousse layered yogurt as described in claim 2, characterized in that, The compound stabilizer comprises gelatin, hydroxypropyl distarch phosphate, agar, diacetyl tartaric acid mono- and diglycerides, and mono- and diglycerides of fatty acids, wherein the weight ratio of the compound stabilizer is 3-5:2-4:0.5-1:0.5-1:0.5-1.
5.
4. The cloud mousse layered yogurt as described in claim 1, characterized in that, The fruits and vegetables mentioned are one or a combination of several of the following: red goji berries, black goji berries, red dates, blueberries, mulberries, grapes, peaches, sea buckthorn, mangoes, pineapples, strawberries, guavas, honeydew melons, avocados, kale, kiwifruit, bamboo shoots, matcha, black tea, green tea, tomatoes, cucumbers, and oats.
5. The cloud mousse layered yogurt as described in claim 1, characterized in that, The bacterial species are at least three of the following: Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus, Lactobacillus paracasei, Lactococcus lactis subsp. lactic acid, Lactococcus lactis subsp. lactis fat, and Lactococcus lactis subsp. diacetyl.
6. A method for preparing a layered cloud mousse yogurt, characterized in that, The preparation of the cloud mousse layered yogurt as described in any one of claims 1-5 comprises the following steps: S1: Heat 30-50 portions of raw milk, stir and add sugar, compound stabilizer, cream, fruits and vegetables, cut, and then adjust the volume of the remaining raw milk to obtain semi-finished product I; S2: Heat semi-finished product I, and then homogenize it under low pressure to obtain semi-finished product II; S3: Pasteurize the semi-finished product II, cool it after sterilization, then add 0.01-0.05 parts of starter culture and stir, then heat it to 30-43℃, add the acid-resistant fruit and vegetable sauce after heating, and ferment for 4-8 hours to obtain the semi-finished product III; S4: Cool the semi-finished product III to 2-6℃ and allow it to mature for 12-24 hours to obtain the finished product.
7. The method for preparing cloud mousse layered yogurt as described in claim 6, characterized in that, In step S1, the 35-50 portions of raw milk are heated to 60-65°C, and the shearing speed is 1000-3000 rpm for 3-10 minutes.
8. The method for preparing cloud mousse layered yogurt as described in claim 6, characterized in that, In step S2, the semi-finished product I is heated to 55-65°C and the homogenization pressure is less than 2 MPa.
9. The method for preparing cloud mousse layered yogurt as described in claim 8, characterized in that, In S2, the pressure of the homogenized material is 0 MPa.
10. The method for preparing cloud mousse layered yogurt as described in claim 6, characterized in that, In step S3, the product is sterilized and then cooled to 15-20°C.