Plant-based yoghourt and preparation method thereof

The invention relates to plant-based yoghurt and a preparation method thereof, and belongs to the technical field of yoghurt processing and preparation. Aiming at the technical problem that the sensory quality of a plant-based dairy product in the prior art is seriously influenced by bitter taste, plant fishy smell, strong texture granular sensation, weak water-holding capacity and the like, the invention provides the preparation method of the plant-based yoghurt, and a streptococcus thermophilus strain QQ217 and a lactobacillus plantarum strain QQ99 are used as a compound leavening agent to prepare the plant-based yoghurt. By compounding the raw materials such as phosphatidylserine and the like, the problems of rough texture, plant fishy smell and the like of a plant fermentation product caused by an existing leavening agent are solved, and the prepared product is smooth in surface, fine and smooth in structure and fresh and cool in taste. 本发明涉及一种植物基酸奶及其制备方法，属于酸奶加工制备技术领域。针对现有技术中的植物基乳制品因苦涩味、植物腥气、质地颗粒感强，且持水力弱等