Low-calorific-value fermented asparagus yoghourt and making method thereof

The invention provides a lower-calorific-value fermented asparagus yoghourt. The lower-calorific-value fermented asparagus yoghourt is made from, by weight, 0.5-20 parts of fine fermented asparagus dices and fermented liquid, 1-5 parts of mixed strain leavening agent, 5-10 parts of oligosaccharides, 2-5 parts of xylitol, 0.2-0.6 part of mixed stabilizer and the balance raw material milk which form 100 parts. The invention further discloses a making method of the lower-calorific-value fermented asparagus yoghourt. The making method includes the following steps of 1 raw material preprocessing and blending, 2 preheating, 3 sterilization and cooling, 4 inoculation, 5 fermentation, 6 cold storage and after-cooking. The lower-calorific-value fermented asparagus yoghourt has a soft, fine and smooth taste, is tasty, refreshing, smooth, palatable in sourness and sweetness, harmonized in special flavor, uniform in color and luster and free of laying phenomena, has the peculiar flavors and textures of the asparagus and