Cistanche fermented yogurt and preparation method thereof

The invention provides cistanche fermented yogurt. The cistanche fermented yogurt is mainly prepared from the following components in percentage by weight: 62%-82% of fresh milk, 0.3%-1% of cistanchepowder, 0.1%-0.4% of potato hydroxypropyl modified starch, 0.2%-1% of a stabilizer, 0.1%-0.5% of a strain and the balance of softened water. According to the cistanche fermented yogurt provided by theinvention, the medicinal and edible raw material cistanche is used in the fermented yogurt product, so that the eating form of the cistanche is broadened, the industrial chain of the cistanche raw material is prolonged, the cistanche tubulosa artificial planting base can be well developed, and the problem that whey is easily separated out from the fermented yogurt prepared from the cistanche is solved. 本发明提供了一种肉苁蓉发酵酸乳，该肉苁蓉发酵酸乳主要由以下重量百分比的组分组成：鲜乳62％-82％、肉苁蓉粉0.3％-1％、马铃薯羟丙基变性淀粉0.1-0.4％、稳定剂0.2％-1％、菌种0.1％-0.5％，其余为软化水；本发明提供的肉苁蓉发酵酸乳将药食两用原料肉苁蓉用于发酵酸乳产品中，拓宽肉苁蓉的食用形式，延长肉苁蓉原料的产业链条，使管花肉苁蓉人工种植基地能良性发展，解决了肉苁蓉制备的发酵酸乳易发生乳清析出等问题。