Abstract:In order to develop a flavored yogurt with potential hypoglycemic function，two strains of Lactobacillus with α-glucosidase inhibitory activity were first screened through tests，and their probiotic properties were studied.Then，the yogurt was fermented in combination with commercial starter and Lactobacillus rhamnosus NSD-1 and Lactobacillus plantarum NSD-2 which had strong hypoglycemic ability.Response surface test was conducted to optimize the preparation process of yogurt with inulin，fructooligosaccharide，and pecan polypeptide as single factor，and the optimal ratio was determined by α-glucosidase inhibition rate.The results showed that Lactobacillus rhamnosus NSD-1 and Lactobacillus plantarum NSD-2 had good α-glucosidase inhibitory activity，with inhibition rates of （57.91±2.64）% and （71.20±1.22）%，respectively，and they showed good probiotic properties.The optimal process formula of yogurt was as follows：inulin of 1.0%，fructooligosaccharides of 0.6%，pecan polypeptide of 0.06%，and α-glucosidase inhibition rate of 53.72%.Compared with those of ordinary yogurt，the acidity，water retention，and α-glucosidase inhibition rate of pecan polypeptide complex prebiotic yogurt were significantly improved.