Oligosaccharide (or oligosaccharide) is a new type of starch sugar, which is produced by enzyme catalysis. It integrates nutrition, health care and dietotherapy, and is widely used in food, health care products, beverages, medicines, feed additives and other fields. It is a new functional sugar source instead of sucrose and a new generation of functional food facing the 2 1 century and facing the future. There are mainly two kinds of oligosaccharides, one is isomaltooligosaccharide, which has the characteristics of easy digestion, low sweetness and low permeability, can prolong the energy supply time, enhance the endurance of the body and resist fatigue, and the other is isomaltooligosaccharide called "Bifidobacterium factor".

Fructooligosaccharide, also known as fructooligosaccharide, is a mixture of 1 ~ 3 fructosyl groups combined with fructosyl groups in sucrose through β (2- 1) glycosidic bond to produce fructosyl trisaccharide, fructosyl tetrasaccharide and fructosyl pentasaccharide. 100g dry weight Jerusalem artichoke contains about 60-70g inulin. Inulin is a kind of fructan linked by linear β-2, 1- glycoside chain, and its end is a sucrose group. Therefore, Jerusalem artichoke powder was hydrolyzed and refined by endoinulinase to obtain fructooligosaccharide syrup.

Fructooligosaccharide is a natural active substance. The sweetness is 0.3-0.6 times that of sucrose. It not only keeps the pure sweetness of sucrose, but also is sweeter than sucrose. It is a new sweetener with health care functions such as regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood lipid, immunomodulating, and resisting dental caries. It is known as the most potential new generation additive promoter after the antibiotic era. Known as PPE in France, it has been used in dairy products, lactic acid bacteria drinks, solid drinks, candy, biscuits, bread, jelly, beer and other foods.