非油炸营养型方便面营养平衡分析  

Nutritional Balance Analysis of Non‐Fried Nutritious Instant Noodles

作　　者：王静 王津 李彩丽 华宏英 何强 张岩 雷丽荣 郝宇航 刘敬民[1] 王硕[1] WANG Jing;WANG Jin;LI Caili;HUA Hongying;HE Qiang;ZHANG Yan;LEI Lirong;HAO Yuhang;LIU Jingmin;WANG Shuo(Tianjin Key Laboratory of Food Science and Health,School of Medicine,Nankai University,Tianjin 300071,China;Shanghai Kangsight Food Technology Co.,Ltd.,Shanghai 200000,China)

机构地区：[1]南开大学医学院食品科学与健康天津市重点实验室,天津300071 [2]上海康识食品科技有限公司,上海200000

出　　处：《食品研究与开发》2024年第24期151-157,共7页Food Research and Development

基　　金：南开大学中央高校基本科研业务费专项资金(63241341)。

摘　　要：以非油炸营养型方便面为研究对象,通过对其营养成分进行定量分析,探究其能量分布及是否满足单餐膳食需求。结果显示,非油炸营养型方便面的碳水化合物、蛋白质和脂肪提供的能量占比分别为59.2%、15.2%和25.6%,符合蛋白质‐脂肪‐碳水化合物(protein‐fat‐carbohydrate,PFC)能量平衡原则。此外,研究表明该方便面符合《中国居民膳食指南》的推荐标准,可满足成年人单餐能量需求,并提供丰富的氨基酸和维生素。综上所述,非油炸营养型方便面可作为健康方便的单餐选择,但建议搭配其他食物以获得更均衡的营养。This study conducted a quantitative analysis of nutritional components of non‐fried nutritious in‐stant noodles to explore their energy distribution and whether they met the dietary needs of a single meal.The results indicated that the energy contributions from carbohydrates,proteins,and fats in non‐fried nutritious in‐stant noodles were 59.2%,15.2%,and 25.6%,respectively,aligning with the protein‐fat‐carbohydrate(PFC)energy balance principle.Additionally,the study showed that these instant noodles complied with the recom‐mendations of the Dietary Guidelines for Chinese Residents,fulfilling the energy requirements for a single meal for adults while providing a rich source of amino acids and vitamins.In conclusion,non‐fried nutritious in‐stant noodles could serve as a healthy and convenient meal option,though it was recommended to pair them with other foods to achieve more balanced nutrition.

关 键 词：非油炸方便面 营养平衡 蛋白质‐脂肪‐碳水化合物能量平衡 膳食纤维 维生素 矿物质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]