The stability of xylo-oligosaccharides and the efficient proliferation of bifidobacteria have broad market prospects. Adding xylo-oligosaccharides to food does not have to worry about the decomposition of active ingredients caused by food processing and storage. It is very convenient to use and suitable for various food systems. The high-efficiency proliferation effect of xylo-oligosaccharides on bifidobacteria can make up for the disadvantage of high production cost. In short, compared with other functional oligosaccharides, xylo-oligosaccharides have the characteristics of convenience, safety, stability, and high economic value. Since there is no enzyme system in the human gastrointestinal tract to hydrolyze xylo-oligosaccharides, xylo-oligosaccharides are difficult to be degraded by saliva, gastric juice, pancreatic juice, small intestinal juice and other digestive juices. The energy is very low and will not cause blood sugar to rise after taking it Xylooligosaccharides are also an ideal sweetener for diabetics and obese patients. In Japan, xylo-oligosaccharides replace sucrose and are widely used in the production of more than 450 specific foods such as beverages, candy, cakes, ice cream, dairy products and condiments.

1. Application of Xylooligosaccharides in Baked Foods:

Xylooligosaccharides have good heat resistance, good preservation, low sweetness, and have a good proliferation effect on bifidobacteria and lactic acid bacteria. However, under the condition of coexistence of hydrogen acid, it has the characteristic of being easier to color than fructose during heating. Xylooligosaccharides are added to baked foods to maintain the moisture of the food and change the rheological properties of the dough. When producing bread, xylo-oligosaccharides can replace 15%-50% of sucrose. The color of the product is lighter than the original, but the aroma is stronger. Because xylo-oligosaccharides have the characteristics of reducing water activity, the product is not easy to age and has a long shelf life. In the application of xylo-oligosaccharides, its purpose is to use it to impart the effect of selective proliferation activity of lactic acid bacteria in the intestines, and secondly, it is also expected that its coloring effect lq can be properly utilized. For example, when bread is baked, it is possible to obtain: ①Easy to impart a good color to the bread; ②Enhance aroma: ⑧Avoid mildew: ④The best effect of easy control of moisture.

2. Xylooligosaccharides application in beverages:

In beverages, due to the good heat resistance, acid resistance and storage stability of xylo-oligosaccharides, beverages with a pH value of about 3.4 are stored for three years under room humidity, and the retention of xylo-oligosaccharides is above 97%. [twenty one. While sucrose decomposes rapidly with the increase of temperature above 100~C, and at pH 2.3-4. oN is easily decomposed. Experiments show that adding xylo-oligosaccharides to beverages shows excellent stability and is a good sucrose substitute. In acidic beverages, adding xylo-oligosaccharides, the flavor of the beverage is not significantly different from using sucrose, while other oligosaccharides are easy to decompose. The acid resistance of xylo-oligosaccharides makes it have a lot of room for development in acidic beverages (such as yogurt, lactic acid beverages and carbonated beverages, etc.). Fructooligosaccharides, galacto-oligosaccharides, isomalto-oligosaccharides and other bifidus The environment is unstable, and xylo-oligosaccharides do not decompose even if heated under acidic conditions (pH 2.5-7.0), and its bifidobacteria proliferation effect is better than other oligosaccharides.

3. Application of Xylooligosaccharides in Candied Fruits:

Candied fruit is a traditional food with national characteristics in my country. It is made from fruits and vegetables as the main raw materials and processed by sugar. It is a flavored food with high nutritional value. However, as the main source of sweetness during processing is sucrose, it is not suitable for consumption by consumer groups such as diabetes, childhood dental caries, and obesity. Because Xylooligosaccharides have a sweet taste similar to sucrose, have a pure taste, have moisture retention, and are stable and difficult to ferment, they will not increase the concentration of human blood monosaccharides after consumption, and will not be used by oral streptococcus that causes dental caries. It has very low energy and can inhibit the storage of fat. The application of xylo-oligosaccharides in candied fruits can not only maintain the flavor of traditional candied fruits, but also adapt to different consumer groups.

4. Application of Xylooligosaccharides in Agricultural Cultivation:

Xylooligosaccharides can be used as nutrients to cultivate crops. The crops planted with it have excellent characteristics such as disease resistance, rapid growth and large fruit yield. Xylooligosaccharides have a certain regulatory effect on the germination of vegetable seeds, and can obviously promote their growth. It can also promote the absorption of N and K nutrients in the soil by vegetables, and it is beneficial to the activities of soil microorganisms, which manifests itself as soil microorganisms. The increase in the amount of C and N indicates that the application of xylo-oligosaccharides in the soil as an ecological fertilizer is of great significance for maintaining soil fertility.

5. Application of Xylooligosaccharides in Animal Feed:

　　 With the improvement of people's living standards, people's requirements for food are not only limited to satisfying the quantity, but paying more attention to the improvement of quality. The use of antibiotics in the 20th century has made a major contribution to improving animal production and improving human diets, but the problem of drug residues caused by long-term use of antibiotics has also made people very troubled. In view of this, EU countries have restricted or prohibited the use of several antibiotics. Oligosaccharides and their derivatives are no inferior to antibiotics in promoting animal health and production performance in some respects, and are green products with broad market prospects and development space, and are expected to become substitutes for antibiotics. As a functional food, oligosaccharides have been increasingly accepted by people in foreign countries such as Japan, Europe and the United States. However, there are not many studies on their use as feed additives at home and abroad. Especially in China, although xylo-oligosaccharides are recognized as the best bifidus factor, due to the difficulty of production technology and high cost, they are only used in the field of food additives, and their promotion and use in feed additives has received certain limit. In the application of xylo-oligosaccharides as additives and the feed industry, the only effect is to improve animal immunity, increase feed conversion rate, and improve animal production performance and product quality. In recent years, due to the rapid development of biological enzyme engineering and separation technology, the production cost of xylo-oligosaccharides has been greatly reduced, making its application in relatively inexpensive feeds possible. By carrying out large-scale breeding experiments on laying hens, only 1 minute and 5 percent of xylo-oligosaccharide feed is added to each kilogram of chicken feed, egg production can be increased by 5% to 7%, and cholesterol content in eggs can be reduced by 30%-60%. %; And it improves the resistance of chickens and reduces mortality. Xylooligosaccharides have also achieved remarkable results in experiments in duck, pig, fish, shrimp and other special aquaculture.