以大米粉为主料，复配白芸豆、鹰嘴豆、桑叶提取物以及大豆分离蛋白等辅料，经过双螺杆挤压技术制备了低血糖生成指数（GI值）复合挤压米，并通过小鼠试验验证其降血糖的功能。采用响应面试验，优化了低GI复合挤压米的原料配方，得出白芸豆添加比例39.3%、鹰嘴豆添加比例30.4%、桑叶提取物添加量4.6%、大豆分离蛋白添加量1.0%，其中白芸豆添加量和鹰嘴豆添加量对复合挤压米原料GI值的影响较显著。低GI复合挤压米对α-淀粉酶和α-葡萄糖苷酶的抑制率分别为33.4%和53.2%。对糖尿病小鼠的动物实验说明持续食用该低GI复合挤压米能够有效降低空腹血糖，维持血糖平衡，对链脲佐菌素诱导的糖尿病小鼠的糖耐量能力有明显改善作用。该研究为研发高营养、好品质的挤压米提供思路，满足糖尿病人群对低GI值主食食品的需求。

Here, low glycemic index (GI) composite extruded rice was prepared using twin-screw extrusion technology, with rice flour as the main ingredient and white kidney beans, chickpeas, mulberry leaf extract, and soy protein isolate (SPI) as auxiliary ingredients; further, the hypoglycemic function of this rice was verified in mice. Optimization of the raw material formulation of the low GI composite extruded rice using the response surface method revealed the following addition percentages to be the best: white kidney beans, 39.3%; chickpeas, 30.4%; mulberry leaf extract, 4.6%; SPI, 1.0%. Among these, white kidney beans and chickpeas significantly affected the GI of the raw materials of the composite extruded rice. The inhibition rates of the low GI composite extruded rice in the context of α-amylase and α-glucosidase activity were 33.4% and 53.2%, respectively. Experiments in diabetic mice showed that continuous consumption of the low-GI composite extruded rice could effectively reduce fasting blood glucose levels, maintain blood glucose balance, and significantly improve the glucose tolerance in a mouse model of streptozotocin-induced diabetes. This study provides ideas for research on extruded rice with high nutritional value and good quality so as to meet the low GI staple food needs of individuals with diabetes.

国家重点研发计划项目（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）