| Abstract |
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The invention provides degreased layered yoghurt, comprising 50-200 parts of fruit juice or jam and 950-800 parts of degreased yoghurt by weight. The components of the fruit juice or jam are selected from apple, hami melon, guava, mango, lemon or pawpaw. The invention further provides a preparation method for the degreased layered yoghurt, comprising the steps of: proportioning, metering volume, preheating, homogenizing, sterilizing, inoculating, fermenting, adding the components of the fruit juice or jam and filling. The fruit juice or jam flows do |