Abstract:To solve the problem that high content of rice starch and the rapid increase of blood glucose in diabetic patients，it is impossible or rare to eat rice.In this experiment，a compound rice suitable for diabetic patients was developed，which was based on rice and supplemented with potato powder，cassava starch and soybean dietary fiber，which were not easy to be digested and absorbed.The effects of freeze-drying and hot air drying on the quality of sugar-lowering rice were studied.The results showed that the rice grain integrity，transparency，cross section smoothness and almost no grooves were observed under scanning electron microscope.After cooking，the heating water absorption rate was as high as 287.14%and 278.43% ，respectively.The soluble solid content of rice soup was only 95.44 mg/g，and the grain structure was dense and uniform.Texture measurement and sensory evaluation showed that freeze-dried rice had good hardness，elasticity，chewability，adhesion and so on.The in vitro simulation showed that the hypoglycemic effect of rice made under this condition was significant，and the postmeal glycemic index （GI）was controlled to 71.27%，23.34%lower than the original rice.Therefore，compared with hot air drying，the sensory evaluation，cooking quality and texture characteristics of hypoglycemic rice made by freeze-drying are better than those of hot air drying，and the effect of inhibiting sugar rise was the most significant，which was the most suitable for diabetic patients.