The invention relates to the field of foods, and discloses double-layer jam sour-milk and a production technology thereof. The double-layer jam sour-milk comprises a base material layer at the top anda jam layer at the bottom, wherein the base material layer comprises
sour milk and fruit materials. The double-layer jam sour-milk has the following advantages and effects: the double-layer jam sour-milk comprises a base material layer at the top and a jam layer at the bottom, wherein the base material layer comprises
sour milk and fruit materials, so that, demands of different consumers on
flavor levels can be satisfied;
gelatin and hydroxypropyl distarch phosphates, or high-methoxyl
pectin and hydroxypropyl distarch phosphates, are added into the jam layer so that the jam layer solidifies into gum when being refrigerated, and thus, the jam layer is not liable to be dispersed when the base material layer is being filled; moreover,
xanthan gum,
locust bean gum,
Gellan gum and
sodium carboxymethylcellulose are added into the jam layer so as to increase water-retaining property of jam, so that,
moisture diffusion between the base material layer and the jam layer is reduced so as to facilitate maintaining of clear dividing surface between the two
layers. And thus, the effects of satisfying demands of different consumers on
flavor levels, ensuring clear dividing surface between the two
layers during
shelf life and assuring good product stability are achieved.