DONGFANG NAOMU-Professional noodle machine manufacturer
Main business: instant noodle machine, instant noodle production line, instant noodle equipment; nonfried instant noodle machine, nonfried noodle production line; fresh ramen noodle machine, fresh noodle production line, fresh noodle equipment; stick noodle machine, stick noodle production line, stick noodle equipment and so on.
So many things to watch out for when eating stick noodles
Stick noodles have been favored by men, women and children for their convenience, low price and good taste. There are more and more varieties of noodles in supermarkets, including egg noodles, vegetable noodles, coarse grain noodles and nutrient-fortified noodles.
The most important reference factor is the amount of sodium in the nutrition facts list. The nutrition facts list of almost all brands of noodles shows the amount of sodium. The amount of sodium in every 100 grams of noodles ranges from dozens of milligrams to more than 1,000 milligrams, and some can be as high as 1,200 milligrams. The sodium content in 1 gram of salt is 400 milligrams, and the recommended amount of salt for Chinese residents is less than 6 grams per person per day. When we eat 100 grams of noodles, our sodium intake is close to a quarter to a half of the recommended intake, and with the extra salt added to cooked noodles, our daily intake of salt is too easily exceeded. Since ancient times, salt has been added to noodles. Why do most noodles need salt? Salt can make gluten contract, enhance its elongation and viscoelasticity, thus reducing the rate of breaking in the manufacturing process; Adding salt can also speed up the absorption of flour water, promote the maturity of dough, so that the drying conditions in the drying process of hanging noodles are easier to control; In addition, salt also has the function of seasoning and preservative. Industrial noodles require noodles or noodles with a certain strength, generally need to add a certain amount of salt, the amount of about 1% to 3% of the raw materials, some as high as 5% to 6%. In the premise of meeting the processing technology, as little as possible to add salt for good, we choose and buy noodles, also try to choose the product with low sodium content. In addition, there are scientific ways to reduce sodium intake when cooking noodles. When cooking noodles, a lot of the salt in the noodles melt into the soup, you can put the first cooking water out, and then add water to boil, the salt content of the soup is greatly reduced. What's more, when cooking the noodles, you must pay attention to make the marinade a little lighter, and don't drink the broth after cooking.
Facing the vegetable, egg and other kinds of noodles in the supermarket, how should we choose? To increase their selling points, manufacturers are offering more and more varieties of these noodles at surprisingly high prices. So, do they really have higher nutritional value? First, we need to look at the amount of these "special ingredients". For example, some products clearly say "spinach noodles," and if you look at the fine print, spinach powder is only 2 percent or less. For example, some egg noodles contain only 0.6% eggs. If there is no specific amount, we can also find out about the addition of these "special ingredients" through the list of ingredients. The ingredients in the list are marked according to the order of content from high to low. The whole egg powder added to some egg noodles ranks behind the salt in the list of ingredients, and even there is no such ingredient in the list of ingredients, indicating that its content is very small. In addition, the nutritional content of these noodles has been seriously lost in the process of making the noodles, and the content becomes lower and lower as the finished products are stored longer. So there's no need to pay a lot of money for the nutritional benefits of fancy noodles. Better to cook noodles with some vegetables, eggs, meat and soy products, so as to achieve food diversity, comprehensive nutrition. We can also make our own noodles with vegetable juice and eggs and noodles.
The same is true of roughage noodles on the market, especially for many diabetic patients who believe that roughage noodles are low in glycemic index and rich in some vitamins, minerals and dietary fiber. So, whether can rise theoretically health care effect, the key depends on what coarse coarse grain is used, the proportion that coarse coarse grain has how many. If you add a small amount, it's not much different from white noodles. In addition, coarse grain noodles in the market do not add much coarse grain, this is because most of the coarse grain does not have toughness, add too much to do not make noodles.
There are also nutrient-fortified noodles, which are made with iron, zinc and other ingredients. If we eat a balanced and nutritious diet, there is usually no need to choose such noodles. If the diet needs to be fortified with these nutrients after evaluation, we can follow the labeled amount of added, according to their own conditions to buy.
Noodles are convenient and delicious to eat, but you should read the food labels carefully when buying them and make a choice based on the pros and cons, especially for noodles consumed by special groups such as infants and children and high blood pressure.