Instant noodles are also called instant noodles, instant noodles, cup noodles, instant noodles, instant noodles, instant noodles and instant noodles. They are generally called bowl noodles in the south and doll noodles in Hong Kong. It is a kind of pasta that can soak cooked food in hot water in a short time.

Broadly speaking, it refers to a kind of flour food that can soak cooked food in hot water in a short time, as well as instant noodles, instant noodle salad and other related dishes. In a narrow sense, instant noodles usually refer to finished products consisting of flour cakes, seasoning packets and oil packets, which are mostly packaged in bags, cups or bowls on the market. Ando invented instant noodles in 1958. With the accelerated pace of life and travel needs, instant noodles have become one of the indispensable simple foods in modern life.

Instant noodles are instant food that noodles are shredded, cooked and fried, the shape of noodles is fixed (generally square or round), boiled with boiling water before eating, the seasoning is dissolved and the noodles are heated, and they can be eaten in a short time (generally within 3 minutes).

The main ingredients of instant noodles are wheat flour, palm oil, sauce and dehydrated vegetable leaves, which are all necessary ingredients to supplement human nutrition. With the acceleration of globalization and the improvement of life rhythm, instant noodles, a delicious food that can satisfy hunger quickly and is rich in nutrition, are increasingly loved by people.

Professor Hu, a doctoral supervisor at the School of Food Science and Nutritional Engineering of China Agricultural University, said that instant noodles are often criticized by people. They think that eating more is not good for health, mainly for the following reasons:

First, the oil content is high, because most instant noodles are fried. However, Professor Hu pointed out that compared with French fries and hamburgers, the oil content of instant noodles is not very high, and the average oil content per serving is about 65,438+06% ~ 65,438+08%, of which 65,438+065,438+0% is palm oil, which is a kind of vegetable oil beneficial to human health, while the average oil content of a hamburger is

Second, it contains certain additives. Professor Hu said that when it comes to additives, people turn pale and think they are unhealthy substances, which is a misunderstanding in concept. The food industry is inseparable from additives such as thickeners and stabilizers. The additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.

The third is the acrylamide problem that many people are concerned about. Professor Hu pointed out that all starchy foods will produce this carcinogen when cooked at high temperature (above 120℃), so it is found in French fries and certainly in instant noodles.

In response to many people's view that instant noodles are not nutritious, Professor Hu said that instant noodles and seasoning packages contain six kinds of nutrients necessary for human body-water, protein, fat, carbohydrates, minerals and vitamins, so the nutrition is comprehensive.

The dehydrated vegetables in the seasoning bag basically retain the nutrition of the original vegetables, but they are slightly insufficient because of the small amount. However, a balanced diet is based on a reasonable food mix. As long as you eat instant noodles, you can mix them with foods rich in vitamins such as vegetables and fruits.

New nutritious instant noodles are being developed at home and abroad, such as instant noodles fortified with iodine or iron, instant noodles for losing weight, instant noodles suitable for diabetics, etc. Can meet the nutritional needs of different groups of people in the future.

Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce peroxide lipids, which are spicy. Long-term excessive lipid peroxide will damage the important enzyme system of the body and promote premature aging.