该文研究了低GI值复合挤压米成型工艺、理化特性及风味，采用双螺杆挤压技术，以普通白米粉为主料，白芸豆、鹰嘴豆和桑叶提取物为辅料，制备了适合糖尿病病人食用的低GI复合挤压米。通过单因素实验和响应面优化得出最佳挤压加工参数为螺杆转速110 r/min、挤压温度116 ℃、挤压加水量23%和喂料速度18 kg/h，此时综合评分为85.2分，复合挤压米GI值为53.81。比较普通白米与低GI复合挤压米的糊化特性、质构特性、蒸煮特性及气味特性，结果表明低GI复合挤压米在硬度、吸水性和水溶性方面都显著高于普通白米，扫描电镜观察发现低GI复合挤压米表面较粗糙，结构疏松多孔，在风味上，低GI复合挤压米新增了更多特殊的风味物质，有自己独特的香味，异味也有所减少。该研究为低GI复合挤压米的工艺及食用品质改善提供技术参考。

In this paper, the processing technology, physicochemical properties, and flavor of low Glycemic Index (GI) composite extrusion rice were studied. The twin-screw extrusion technology was employed to prepare the low GI composite extrusion rice suitable for diabetic patients, using white rice flour as the main ingredient and auxiliary materials including white kidney beans, chickpeas, and mulberry leaf extracts. The optimal processing parameters were obtained through single factor experiments and response surface optimization, including screw speed of 110 r/min, extrusion temperature of 116 ℃, extrusion water addition of 23 %, and feeding speed of 18 kg/h. At this time, the comprehensive score was 85.2, and the composite extrusion rice GI value was 53.81. Comparing the gelatinization characteristics, texture characteristics, cooking characteristics, and flavor characteristics of ordinary white rice with low GI composite extrusion rice, the results showed that low GI composite extrusion rice exhibits significantly higher levels of hardness, water absorption, and water solubility compared to ordinary white rice. Scanning electron microscopy observations reveal that the surface of low GI composite extrusion rice is rougher, with a porous loose structure. In terms of flavor, low GI composite extrusion rice introduces additional distinctive flavor substances, imparting its unique flavor, while reducing undesirable odors. This study provides technical insights for the process and quality enhancement of low GI composite extrusion rice.