Fecha de publicación: 01/02/2017 Fuente: WIPO "honey" The invention relates to the technical field of food processing and particularly relates to honey yogurt and a preparation method of the same. The honey yogurt is composed of the active components comprising, by weight, 10-20 parts of honey, 80-90 parts of fresh milk, sucrose at the addition amount being 6% of the honey, and a lactic acid bacteria mixed bacterial liquid at the addition amount being 3-5% of a yogurt basic liquid. The preparation method includes the steps of: 1) preparing a honey and sucrose mixed liquid; 2) preparing the yogurt basic liquid; 3) preparing the lactic acid bacteria mixed liquid, performing fermentation, and adding 3-5% of the lactic acid bacteria mixed liquid to pasteurized yogurt basic liquid for fermentation at 40-44 DEG C, and post-aging the yogurt. The honey, as a nutrient substance, is added to the yogurt, so that the honey yogurt has good taste, and not only are original functions of the yogurt remained but also the functions of nourishing yin to fortify body, improving body immune functions and delaying senility are achieved.