为改善绿豆面条品质特性，开发低血糖生成指数（Glycemic Index, GI）的豆类主食，本研究利用不同比例的绿豆超微粉和小麦粉复配制备了面条，并对面条的感官品质、流变学特性、蒸煮特性、质构、微观结构、淀粉组分等进行评价，同时通过人群试验测定了面条的GI值。研究表明，当绿豆超微粉添加量为30%和45%时，面条的感官评分较高；流变学分析得到绿豆超微粉添加量愈高，面团的储能模量（G’）和损耗模量（G”）就愈高，具有一定的粘弹特性。在绿豆超微粉添加量45%时，淀粉颗粒被紧密包裹，面条内部微观结构较为致密、均匀，硬度为11.58 N，弹性为1.35 mm，熟断条率为4.34%，蒸煮品质较好。绿豆超微粉的添加可有效提高面条中慢消化淀粉和抗性淀粉的含量，降低了面条的预估血糖生成指数（Estimated Glycemic Index，eGI）值；通过人群血糖测试得出45%绿豆超微粉添加量的面条GI值为49.93，为低GI食品。本研究对于绿豆精深加工技术的升级与低GI健康主食的开发具有重要的意义。

In order to improve the quality characteristics of mung bean noodles and develop a legume staple food with a low glycemic index (GI), this study prepared noodles using different proportions of mung bean ultrafine powder and wheat flour. The sensory quality, rheological properties, cooking characteristics, texture, microstructure, starch components, etc. of the noodles were evaluated, and the GI value of the noodles was determined through population experiments. Research has shown that when the amount of mung bean ultrafine powder added is 30% and 45%, the sensory score of noodles is higher; Rheological analysis shows that the higher the amount of mung bean ultrafine powder added, the higher the storage modulus (G ') and loss modulus (G ") of the dough, indicating certain viscoelastic properties. When the amount of green bean ultrafine powder added is 45%, the starch particles are tightly wrapped, and the internal microstructure of the noodles is relatively dense and uniform, with a hardness of 11.58 N, elasticity of 1.35 mm, and a cooked breakage rate of 4.34%. The cooking quality is good. The addition of mung bean ultrafine powder can effectively increase the content of slowly digestible starch and resistant starch in noodles, and reduce the estimated glycemic index (eGI) value of noodles; According to the blood glucose test of the population, the GI value of noodles with 45% mung bean ultrafine powder added is 49.93, which is a low GI food. This study is of great significance for upgrading the deep processing technology of mung beans and developing low GI healthy staple foods.