The invention relates to a method for preparing functional yoghourt capable of reducing blood fat through
fermentation of
lactobacillus paracasei, and belongs to the technical field of yoghourt preparation. The functional yoghourt is characterized by being prepared from the following raw materials in parts by weight: 1 part of
lactobacillus paracasei, 1 part of yoghourt
lactic acid bacteria, 100 parts of milk and 8 parts of white granulated
sugar. The method comprises the following steps of: heating milk to 60 DEG C in a
fermentation premixing device in a waterproof heating manner, adding the white granulated
sugar, heating to 95 DEG C after the white granulated
sugar is fully dissolved, staying for 5 minutes under the temperature condition, and cooling to 43 DEG C; and putting the mixture in the
fermentation premixing device into a fermentation device, adding the
lactobacillus paracasei and the yoghourt
lactic acid bacteria into the fermentation device through a quantitative feeder, performing static fermentation for 8-10 hours, and performing packaging. According to the invention, due to scientific proportioning and process,
lactobacillus casei is used for fermentation to prepare the functional yoghourt capable of reducing blood fat; in addition, by improving equipment for fermentation preparation, automatic implementation operation of fermentation operation can be achieved; and the production efficiency and the yield are improved.