Abstract: With skim milk powder, compound functional sugar substitutes, quercetin, starter and gelatin as the main raw materials, the best formula of quercetin sugar substitute yogurt and its efficacy evaluation were explored. The results showed that the best process formula was milk powder addition of 18%, sugar substitute addition of 7%, fermentation time of 10 h, and starter addition of 0.10%. The combination of quercetin and sugar substitute could increase the total number of lactic acid bacteria in yogurt, promote the proliferation of lactobacilli and bifidobacteria, inhibit the proliferation of enterobacteria and enterococci, and have a better taste than commercial yogurt, which provided a reference basis for the production of dairy products and functional foods with low blood glucose load.

Key words: quercetin, compound functional sugar substitute, yogurt, intestinal flora