Additive-free yoghourt and preparation method thereof

The invention relates to the technical field of fermented dairy products, in particular to additive-free yoghourt and a preparation method thereof. The preparation method provided by the invention comprises the following steps: after heating treatment of raw milk is finished, feeding white granulated sugar, citrus fibers, seaweed meal and physical starch to obtain a premix; homogenizing and sterilizing the premix, and then adding a fermentation strain and glutamine transaminase; carrying out fermentation culture, demulsifying, stirring and cooling; and sterilizing and cooling again to obtain the additive-free yoghourt. Compared with the prior art, the seaweed meal, the citrus fiber and the TG enzyme are compounded to form a stable yogurt system, the water bleeding phenomenon does not occur under the condition that the yogurt is stored at 38 DEG C for 5 months, and the prepared yogurt fully meets the requirements of consumers in color, flavor and taste. 本发明涉及发酵乳制品技术领域，具体涉及一种零添加酸奶及其制备方法。本发明提供的制备方法，包括：生牛乳升温处理结束后