中日式连锁快餐米饭类产品营养调查研究  

Nutrition survey to Chinese and Japanese rice recipes from fast food chain enterprise

作　　者：孙丽娟 屠振华 冯霖[2] 刘芳竹[2] 梁绍隆[2] 刘宁晶[3] 

机构地区：[1]国家食品行业生产力促进中心,北京100062 [2]北京市营养源研究所,北京100069 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2012年第12期50-55,共6页Food Science and Technology

基　　金：国家火炬计划产业化环境建设项目(2011GH552096)

摘　　要：选取了大型、跨地区中日式快餐连锁企业的3种米饭类产品共12个样品为研究对象,对这些产品的主要营养成分指标、矿物质与维生素含量指标、各种具体脂类含量指标和各种氨基酸含量指标等4类营养素含量情况进行了调查和研究,并分别从单位质量营养素含量和每"份"营养素含量2个角度研究这些产品的基础营养素、有益营养素和限制营养素含量的情况。从调查分析各种中日式米饭类快餐产品的营养素供给情况看,米饭类产品能量一般能满足或者是接近DRIs推荐的晚餐参考值,碳水化合物能量占总能量比例总体偏低,而脂肪能量和蛋白质能量占总能量比例总体偏高。米饭类产品胆固醇的含量虽然相对较高,但均未超出DRIs推荐的参考值。而米饭产品的饱和脂肪酸和不饱和脂肪酸之间的比例均不符合DRIs推荐比例,尚有待提高。This paper studies on 3 kinds of rice recipes, 12 samples made by large, trans-regional enterprises which are focused on Chinese and Japanese fast food. The index of nutrients, mineral and vitamin content, lipid content and a variety of amino acids have been researched. Also, the foundation nutrients, beneficial nutrients, limiting nutrients are discussed from the perspectives of nutrients of per mass unit and nutrients of per serving. With the analysis, the energy of these kinds of rice recipes is according with the dinner reference recommended by DRIs, and the ratio of carbohydrate energy to total energy is lower while the ratios of fat energy and protein energy to total energy is higher. The ratio of cholesterol is higher but is within limits of the ratio recommended by DRIs but the ratios of saturated and unsaturated fatty acids are beyond the range of DRIs.

关 键 词：快餐 米饭 营养 连锁 

分 类 号：TS201.4[轻工技术与工程—食品科学]