Fresh spirulina potato fermented yogurt and preparation method thereof

The invention provides fresh spirulina and potato fermented yoghurt. The fresh spirulina and potato fermented yoghurt is mainly composed of the following components in percentages by weight: 62%-82% of fresh milk, 6%-20% of a fresh spirulina paste, 0.05%-0.2% of potato hydroxypropyl starch and 0.1%-0.5% of strains, with the balance being softened water. The fresh spirulina and potato fermented yogurt provided by the invention has the following advantages: the fresh spirulina paste is used in a fermented yogurt product; the eating form of fresh spirulina is broadened; the industrial chain of spirulina is prolonged; meanwhile, by utilization of auxiliary materials with low cost and high nutrition, and by virtue of a scientific solution concept, the yogurt is free of whey precipitation within15 days under the storage condition of 4 DEG C, and has significant removing effect on DPPH and ABTS free radicals; the problem that the low-temperature cold-chain yogurt is prone to whey precipitation is solved; the ferment