Pumpkin root honey yogurt with effect of promoting lactation and preparation method thereof

[0018] A kind of pumpkin root milk honey yogurt, the weight ratio of each raw material component is: fresh milk 180, red pitaya 20, pectinase 0.02, honey 13, sucrose 7, yogurt bacteria powder 4, gelatin 1, crucian carp 1. Pumpkin root 2, peach 1, apple 2, wax gourd 1.

[0019] The preparation method of described honey yogurt comprises the following steps:

[0020] 1. Wash the red pitaya, put it in 1% salt water and soak it for ten minutes, remove it, wash it with clean water, drain, and blanch for 5 minutes at a temperature of 95°C; Cooling with running water, beating, filtering with 8 layers of gauze, adding pectinase, and keeping the temperature at 50°C for 3 hours to obtain dragon fruit juice;

[0021] 2. Mix the crucian carp and pumpkin root and add 3 times the water, boil it with high heat, cool and filter to get the concoction; mix the peaches, apples, and wax gourd and add 1 times the water, beat and filter to get the vegetable juice; Mix it with the medicinal juice and