1. How much do you know about the nutrition of instant bread?
The reporter learned in the interview that people's concerns about instant noodles mainly focus on the following aspects:
Nutrition is not comprehensive. The main ingredients of instant noodles are carbohydrates and a small amount of seasonings such as monosodium glutamate and salt. As a dinner, protein, fat, carbohydrates, minerals, vitamins, water, cellulose and other essential nutrients are out of balance, so it is difficult to meet the normal demand of human body for nutrients. Even beef juice, chicken juice or shrimp juice and egg instant noodles rarely contain beef, chicken, eggs or shrimp.
Lipid peroxide is harmful to health. Antioxidants are generally added to instant noodles to slow down the oxidation rate of oil and delay the rancidity time, but they cannot completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce lipid peroxide, which has a "spicy" taste. Long-term excessive lipid peroxide will destroy the important enzyme system of the body, promote premature aging, and may also cause arteriosclerosis, which may easily lead to cerebral hemorrhage, heart disease and kidney disease. Lipid peroxide will not be destroyed in heating cooking, and there is no effective removal method.
Will the long-term accumulation of various additives affect human health? There are more than 300 kinds of food additives, which have many functions such as coloring, bleaching, seasoning, anti-oxidation and prolonging shelf life. These additives can be used according to regulations. It is inevitable to use some food additives in instant noodles to keep the flavor and quality of instant noodles stable. Although the dosage of these additives is within the safe range stipulated by the state, people are worried that if they are eaten for a long time or together with other convenience foods, the total amount will not affect human health.
Easy to mildew and deteriorate. Instant noodles take as short as one or two months and as long as one or two years from being made to consumers. Although instant noodles are sealed, they can't be completely isolated from the air. The micropores on the plastic film still have certain air permeability, and air and pathogenic microorganisms can still enter the bag from the micropores, thus making the instant noodles moldy and deteriorated.
2. Can the nutrition problem of instant noodles be solved?
Can these problems of instant noodles be overcome? In this regard, Sun Qingwen, a senior engineer at Beijing Institute of Nutrition Sources, believes that in theory, instant noodles can be made into very nutritious and safe products. However, the instant noodle manufacturers have not really put the nutrition problem on the agenda. At present, the instant noodle market is divided into two categories, one is the high-end market, the other is the low-end market. A pack of instant noodles can only earn one or two cents, so it is difficult to make a fuss about nutrition. The high-end market can consider more nutrition because of its slightly higher price and mature market operation. However, due to some inherent characteristics of instant noodles, it is still difficult to completely make instant noodles into nutritious noodles.
The problem of oil. There are several problems with fried bread: (1) Too much grease. At present, 80% of instant noodles and cakes in China market are fried. According to national regulations, the oil content of instant noodle cakes should be below 20%, but in fact, the oil content of some manufacturers' cakes may reach 23% ~ 25%. At present, the weight of most instant noodle cakes on the market is between 100 ~ 1 10g. This kind of cake may have about 20g of oil, plus the oil in the seasoning. If you eat a pack of instant noodles, you will eat at least 25g of oil. According to the dietary nutrition guidelines of China residents, it is suggested that 20 grams of edible oil a day is appropriate for adults. (2) The quality of oil products is worrying. In order to reduce the cost, some manufacturers use inferior grease when frying instant noodles, or repeatedly use grease without dumping it immediately. Fried food is easy to produce harmful substances when it is fried in high temperature oil pan for a long time; If fried oil is used repeatedly, it will produce strong carcinogens such as free radicals. (3) Loss of nutrients. Frying food at high temperature will destroy vitamins and essential fatty acids in oil and flour. Although there are some non-fried instant noodles on the market, they are all raw noodles. When they are brewed with water, they are not ripe. It's still eaten raw, and it tastes bad. They can only be cooked and eaten.
Salt. The reason why instant noodles taste is mainly the ratio of salt to monosodium glutamate. If the salt does not reach a certain proportion, the taste of instant noodles will not come out and it will not be delicious. Dietary Guidelines for China Residents suggest that the daily salt intake of adults should be about 6 grams. In some low-grade instant noodles, a package of 6 grams of seasoning needs 5 grams of salt to make the soup delicious. Even some high-end instant noodles need at least four or five grams of salt to be delicious. So maybe you only need 6 grams of salt a day, and a bag of instant noodles will solve it all.
Antioxidant. Some manufacturers write on the outer packaging: "No preservatives or artificial colors are added". In this regard, Sun Qingwen believes that preservatives and artificial colors have little impact on human health, and the most important problem is antioxidants. Because bread is fried, it is necessary to add antioxidants to prevent oil oxidation, and the long-term effect of antioxidants is what people should be most worried about.
3. The new instant noodles began to pay attention to nutrition.
In order to solve the nutritional problem of instant noodles, Sun Qingwen thinks that it needs to be treated differently. At present, the market of low-end instant noodles is in small and medium-sized cities and vast rural areas. In some places, there is still a foolish practice of "supplementing nutrition" for children by exchanging eggs for instant noodles. Because of the low price of low-end instant noodles, it is impossible to increase the cost and take into account the nutritional problems. For this part of the market, we should strengthen the publicity of public nutrition knowledge. For high-end products, it can be adjusted appropriately, and the practices of some companies make people who care about instant noodles look forward to it.