Yogurt for regulating intestinal tract, preparation method therefor, and use thereof

A yoghurt comprising consisting of raw materials in following parts by weight:

• 90 parts of raw milk, Lactobacillus gasseri of 1×108 CFU/100 g raw milk, Streptococcus thermophilus of 1×1010 CFU/100 g raw milk, Lactobacillus bulgaricus of 1×1010 CFU/100 g raw milk, Lactobacillus acidophilus of 1×108 CFU/100 g raw milk, Lactobacillus plantarum of 1×108 CFU/100 g raw milk, Lactobacillus paracasei of 1×107 CFU/100 g raw milk, Bifidobacterium breve of 3×106 CFU/100 g raw milk, Bifidobacterium lactis of 3×106 CFU/100 g raw milk, Bifidobacterium longum of 1×106 CFU/100 g raw milk, 2 parts of inulin, 2 parts of fructooligosaccharides, 0.8 parts of galactooligosaccharides, 0.5 parts of polydextroses, 0.3 parts of isomaltooligosaccharides, and 0.4 parts of xylooligosaccharides, 0.003 parts of stevioside, and 0.003 parts of mogroside;
• wherein the Lactobacillus gasseri is Lactobacillus gasseri B1-26 derived from breast milk, which was preserved on Apr. 27, 2020 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 19749;
• the Lactobacillus plantarum is Lactobacillus plantarum R9 derived from breast milk, which was preserved on Apr. 27, 2020 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 19748;
• the Lactobacillus acidophilus is the strain SY02 which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 1084;
• and
• the Bifidobacterium longum is the strain SY31 which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 1085.