该文研究了低eGI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eGI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eGI值为53.81。比较普通白米与低eGI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eGI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eGI复合挤压米表面较粗糙，结构疏松多孔，在风味上，低eGI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eGI复合挤压米的工艺及食用品质改善提供技术参考。

The processing technology, physicochemical properties, and flavor of low-estimated glycemic index (eGI) reconstituted rice were investigated. Using a twin-screw extruder, a low-GI reconstituted rice suitable for consumption by diabetic patients was prepared from regular white rice flour as the main ingredient and white kidney beans, chickpeas, and mulberry leaf extracts as excipients. The optimal extrusion process parameters were determined to be a screw speed of 110 r/min, temperature of 116 ℃ , water addition of 23%, and feed rate 18 kg/h using one-way tests and response surface methodology for optimization. Using these parameters, the overall rating was 85.2 and the eGI of the rice was 53.81. The gelatinization, textural, cooking, and flavor properties of the low-eGI reconstituted rice were subsequently compared with those of regular white rice, The results revealed that the hardness, absorptive capacity, and solubility of the low-eGI reconstituted rice were all significantly higher than those of the white rice. Furthermore, scanning electron microscopy observations revealed that compared with the regular white rice, the low-eGI reconstituted rice was characterized by a rougher surface and a looser more porous structure. In terms of flavor, the low-eGI reconstituted rice was established to have larger amounts of specific flavor compounds that imparted a unique fragrance and reduced odor. Our findings accordingly provide fundamental information to enhance the manufacturing and quality of low-eGI reconstituted rice.

国家重点研发计划项目（2023YFF1104604-01；2018YFC2001804-4）；湖北省重点研发计划项目（2022BAD128）；湖北省中央引导地方科技发展专项（2022BGE247）；云南省李庆龙专家工作站（202305AF150003）