Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof

The invention relates to low-heat-value yoghurt jelly containing superfine full rose powder. The low-heat-value yoghurt jelly is prepared from the following components in parts by weight: 70 parts of fresh milk, 30 parts of cooked soymilk, 15-20 parts of the superfine full rose powder, 8-15 parts of sucrose, 5-10 parts of oligosaccharide, 3-5 parts of a mixed strain fermentation agent, 35-45 parts of whipped cream and 7-10 parts of a mixed stabilizer. The invention further discloses a preparation process of the low-heat-value yoghurt jelly. Experiments prove that the product has the advantages of soft, exquisite, refreshing, lubricating, moderately sour and sweet taste, well-balanced and specific flavor and texture of rose, yoghurt and milk jelly, uniformly pink color, no layering phenomenon and richness in components such as prebiotics, dietary fiber and the like which are beneficial to growth of probiotics.