Yogurt is a fermented product of lactic acid bacteria. Its nutritional components are more perfect and easier to digest and absorb than ordinary milk. It has high nutritional value, has a significant regulatory effect on the body, and plays a role in promoting digestion, preventing aging and prolonging life. Compared with ordinary milk, yoghurt has more abundant peptides and more reasonable proportion of amino acids and proteins. In addition, yogurt can also reduce lactose intolerance, regulate the balance of microbial flora in human intestine, help absorb calcium and vitamins and prevent cancer. Therefore, it is of great help to improve people's quality of life to combine high protein Shami with milk to make a new fermented milk health beverage with comprehensive nutrition and rich bioactive substances that meets modern needs. With the continuous pursuit of material life and healthy life and the continuous development and progress of science and technology, the production technology and types of yogurt are also being innovated. Yoghurt additive is one of the hot branches of yoghurt market in recent years.

Xylooligosaccharide is one of the prebiotic substances widely accepted by consumers. It has good acid thermal stability and basically does not decompose even when heated to 100 ℃ under acidic conditions (pH = 2.5 ~ 7). This feature ensures the stability of its application in yogurt products. At present, such products sold on the market include Lechang fermented milk of JUNLEBAO and r-bacteria fermented milk of Wandashan, daily live bacteria and Junchang lactic acid bacteria drinks of JUNLEBAO, youleduo a + prebiotic of Dongjun dairy and taileduo lactic acid bacteria drinks of Shandong Tongyuan. The addition amount of xylooligosaccharide in the existing products ranges from 0.02 to 0.05g/100g, equivalent to 0.05 to 0.1g/100g of 70% xylooligosaccharide syrup.

According to the analysis of these products, in terms of ingredients, the strains mixed with xylooligosaccharides in fermented milk and lactic acid bacteria drinks include Lactobacillus casei, Lactobacillus paracasei, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis and Lactobacillus reuteri, which are shared by one or more. In terms of functional claims, the health claims of these products include low-fat / fat free / fat reduction, digestion (functional), strengthening vitamins / minerals, low sugar / sugar free / sugar reduction, high fiber / added fiber, calcium, no additives / preservatives, prebiotics, etc. In terms of addition process, due to the need to ensure the activity of xylooligosaccharides, the addition process is added after fermentation.

Xylooligosaccharide is the best kind of prebiotic substance. It is scientifically recommended that the daily intake of 0.7 ~ 1.4g xylooligosaccharide can play a good role in the whole intestine, and can also play a role in the proliferation of beneficial bacteria even at the dosage of 0.4g/d. With people's awareness of xylooligosaccharides and the approval of xylooligosaccharide products by FDA and NDI in 2014, it is believed that Xylooligosaccharides will be more widely used in global dairy products in the future.