The application provides a soybean big cherry yoghourt production process, which comprises the following steps: preparing raw soybean milk and tartary buckwheat
bud powder, stress treating big cherries and color protection to prepare fruit pulp, adding the tartary buckwheat
bud powder into the raw soybean milk to carry out heat preservation and deodorization treatment, then adding
skimmed milk powder,
sucrose and glucose, uniformly mixing and sterilizing and cooling, adding the big cherry fruit pulp to homogenize, carrying out
pasteurization and cooling, then inoculating
bacteria powder, and carrying out
fermentation and post-
ripening to prepare the soybean big cherry yoghourt. The application adopts the tartary buckwheat
bud powder to deodorize soybean, the soybean
raw milk has rich soybean
flavor, no fishy smell, delicate taste, no bitter and
astringent taste, the yoghourt fermented from the big cherry fruit pulp treated by stress and color protection has the special soybean and
cherry flavor, no fishy smell, pure
lactic acid flavor, and the natural color of the big cherry is well preserved.