Popping bead yoghourt and preparation method thereof

The invention discloses popping bead yoghourt which comprises a shell and a yoghourt core material wrapped in the shell, the shell comprises sodium alginate and carrageenan, the yoghourt core materialcomprises yoghourt, and functional factors and probiotics which can be added, and the mass ratio of the sodium alginate to the carrageenan to the yoghourt is (0.5-3):(0.5-3):100. The invention also discloses a preparation method of the popping bead yoghourt. According to the invention, the product forms of the yoghourt can be enriched, the interestingness and entertainment of consumers are met, the storage and transportation stability of the yoghourt can be improved, and the release of the yoghourt in the stomach is reduced, so that the yoghourt can be better absorbed by the human body. 本发明公开了一种爆珠酸奶，包括外壳以及包裹在外壳内的酸奶芯材，所述的外壳为海藻酸钠与卡拉胶，所述的酸奶芯材包括酸奶及可能添加的功能因子与益生菌，所述海藻酸钠、卡拉胶、酸奶的质量比为0.5-3：0.5-3：100。本发明还公开了爆珠酸奶的制备方法。本发明不仅能丰富酸奶的产品形式，满足消费者的趣味性和娱乐性，同时还能提高酸奶的储存、运输稳定性，减少酸奶在胃中的释放，从而使酸奶能更好地被人体吸收。