云南过桥米线营养成分分析及评价  

ANALYSIS AND EVALUATION ON THE NUTRIENTS IN YUNNAN CROSS-BRIDGE RICE NOODLES

作　　者：王琦[1] 殷建忠[1] 周玲仙[1] 

机构地区：[1]昆明医学院营养与食品研究所,昆明650031

出　　处：《现代预防医学》2009年第16期3030-3032,共3页Modern Preventive Medicine

基　　金：国家自然科学基金资助项目(批准号:39560071)

摘　　要：[目的]对驰名中外的云南过桥米线进行营养成分分析及评价,为改进名特风味食品传统工艺及提高产品质量提供科学依据。[方法]采用国内外公认的标准方法,进行蛋白质、脂肪、水分、灰份、膳食纤维、无机元素、维生素等全营养成分分析。[结果]过桥米线主食、配菜及高汤混合后其营养成分互相取长补短,营养素含量较全面均衡,但钠和脂肪的含量较高,其中钠含量为2312.5mg,占RNI推荐摄入量的106%;脂肪供热占总热量的37.1%,高于RNI推荐20%～30%的比值。而铁、硒和维生素B2的含量较低。[结论]过桥米线是一种营养成分较全面均衡、独具云南特色的中式快餐食品,值得推广,若降低钠和脂肪的含量,营养更均衡。[Objective] To analyze and evaluate the nutrients of the Cross Bridge Rice Noodles,so as to provide scientific reference for improving the process and quality of this traditional food. [Methods] Standard methods was used to analyze the nutrients of the Cross Bridge Rice Noodles,including proteins,fat,water,ash content,minerals,dietary fiber and vitamins. [Results] The mixture of Cross Bridge Rice showed balanced nutrition,but the contents of fat and sodium were too high. The content of sodium was 2 312.5mg, which was 1,06 folds to RNI; The energy provided by fat made up of 37.1% of total energy and higher than RNI. The content of Fe, Se and VB2 showed to be low. [Conclusion] Cross Bridge Rice is a kind of Chinese fast food with balanced nutrients, which needs to be widespread. The nutrition of this food will be better if we decrease the contents of fat and sodium.

关 键 词：云南 过桥米线 营养成分 分析评价 

分 类 号：R151.2[医药卫生—营养与食品卫生学]