随着居民健康饮食需求升级及我国减糖限糖相关政策持续推进，开发兼具低升糖指数（Low glycemic index，GI）与优良感官品质的新型甜味剂已成为食品工业研究热点。本研究以甘蔗糖蜜为原料，经石灰沉淀澄清过滤，再经混合树脂进一步澄清脱盐后，复配酪蛋白酸钠（NaCas）与阿拉伯胶（GA），采用喷雾干燥制备低GI中空糖，并通过外观、结构、成分表征，结合体外降血糖实验及感官评价，系统验证该中空糖的产品特性。结果表明，制备出的中空糖粒径约20 μm，其总糖含量为30.38%~35.71%，多酚含量10.17~12.00 mg GAE/g、黄酮含量6.82~7.34 mg RE/g；体外实验显示，其对α-葡萄糖苷酶和α-淀粉酶的IC₅₀分别为22.34 mg/mL和15.42 mg/mL，GI值小于22.3，属于低GI食品，其低GI特性源于多酚、黄酮对消化酶的抑制，而中空结构降低实际糖分的摄入量，本文为甘蔗糖蜜高值化利用及低GI甜味剂开发提供了参考。

With the growing demand for healthy diets among consumers and the ongoing implementation of policies to reduce and limit sugar intake in China, the development of novel sweeteners that combine a low glycemic index (GI) with excellent sensory qualities has become a hot topic in food industry research. In this study, sugarcane molasses was used as the raw material. After clarification and filtration via lime precipitation, followed by clarification and desalination using mixed resins, it was blended with sodium caseinate (NaCas) and gum arabic (GA). Low-GI hollow sugar was then prepared via spray drying. The product characteristics of this hollow sugar were systematically verified through characterization of appearance, structure, and composition, combined with in vitro hypoglycemic experiments and sensory evaluation. The results indicate that the prepared hollow sugar granules have a particle size of approximately 20 μm, with a total sugar content of 30.38%–35.71%, a polyphenol content of 10.17~12.00 mg GAE/g, and a flavonoid content of 6.82~7.34 mg RE/g; In vitro experiments showed that the IC₅₀ values for α-glucosidase and α-amylase were 22.34 mg/mL and 15.42 mg/mL, respectively. With a GI value below 22.3, the product is classified as a low-GI food. Its low-GI properties stem from the inhibitory effects of polyphenols and flavonoids on digestive enzymes, while the hollow structure reduces the actual intake of sugar. This study provides a reference for the high-value utilization of sugarcane molasses and the development of low-GI sweeteners.