Self-heating pot and self-heating rice are becoming more and more popular as a convenient and fast food, especially in some cases where eating and take-out are inconvenient, eating a pot of self-heating rice is also considered a full meal, which is extremely important for Chinese who are extremely rich in food culture and value food.
However, some people on the Internet have been revealing that the rice in self-heating rice is not "real rice". This is because the rice grains in self-heating rice are crystal clear, which is very different from rice cooked and eaten at home with rice, and self-heating rice cooks faster. Therefore, some people call self-heating rice fake rice.
Judging from the production process of self-heating rice, the food used - rice is not fake rice, but reconstituted rice, or compound rice, reconstituted rice. Because of the simplicity of the cooking process, self-heating rice can be eaten in 10 minutes, while real rice needs to be steamed for half an hour, which is actually similar to the well-known instant noodles, so it can be called "instant rice".
Reconstituted rice is made of ordinary rice by crushing, squeezing, cooking, maturing, cooling, granulating, forming and chemical, etc., and the reconstituted rice can be quickly restored and cooked by soaking in boiling water, and can be eaten quickly like instant noodles. The reconstituted rice that has been reshaped by the machine is first of all sticky, with a milder flavor and a lack of chewiness. The reason is that the starch structure of the recombinant rice has been destroyed. At the same time, rice and wheat are mainly used as the main raw materials in the production process of reconstituted rice, but some ingredients will also be added, such as edible corn starch, konjac essence powder, water, mono- and diglycerides, calcium dihydrogen phosphate, etc., which makes instant rice and real rice have a certain difference.
The nutritional value of instant rice is somewhat worse than that of real rice because some vitamins, such as B vitamins, are lost during the process of soaking, high temperature, squeezing, etc. during the preparation process. However, in the process of grinding brown rice to obtain refined white rice, some vitamins, minerals and dietary fiber are also lost, so instant rice is less nutritious than refined white rice, but it is not fundamentally different.
Secondly, the mono- and diglycerides added to instant rice are an emulsifier, which is widely used in biscuits, pastries, bread and other foods, and is essentially used to improve the taste of food, but this kind of substance will increase the content of fatty acids in the body, and can increase blood lipids and blood sugar to a certain extent, so it is not suitable for diabetic patients. Diabetics and dyslipidemia patients are not suitable for easy meals.
During the production process of instant rice, extrusion may cause the hydrogen bonds between starch molecules to break, resulting in degradation and partial gelatinization, which increases the sensitivity of starch to digestive enzymes, so the glycemic index is higher. One test found that the GI value of the same brand of natural rice was 895, but the GI of reconstituted rice made from natural rice is 954。This is obviously not suitable for people with high blood sugar or diabetes.
Another feature of reconstituted rice is that it is easy to digest. The reconstituted rice will cause changes in the starch structure during the production process, which will make people feel like they have eaten the same amount compared to real rice, but instant rice is not as hungry as real rice. This feature may also make people eat more, with both pros and cons. It may be a good thing for people who want to **, but for people who don't have **needs, such a convenient meal is not very suitable.
The above characteristics of instant meals mean that it needs to be chosen from the perspective of human health. Unfortunately, there is no standard for food quality and hygiene and nutrition for instant rice, which makes it difficult for people to choose instant rice scientifically, and can only rely on feelings to eat instant rice, which may have a bad impact on health and health for a long time. Therefore, it is imperative to develop and introduce food standards for instant meals.
Compare instant noodles with multiple standards. Regarding instant noodles, China has a number of food standards, including the mandatory "National Food Safety Standard for Instant Noodles" (GB17400-2015), the recommended national standard "Instant Noodles" (GB T40772-2021), GB2760 "Hygienic Standards for the Use of Food Additives", and the recommended standard for the food industry "Instant Noodles" (LS T3211-1995), etc. These standards are related to the food hygiene and nutrition standards of instant noodles and the quality standards of instant noodles.
In terms of hygiene and nutrition, the national standards for instant noodles are mainly reflected in fat and protein, with the upper limit of fat for fried instant noodles and dry noodles being 22% and 25% respectively, and the protein content cannot be less than 8%. At the same time, the food additive standards for instant noodles also need to comply with the provisions of GB2760 "Hygienic Standards for the Use of Food Additives". The additives that are allowed to be added must be added in limited quantities, and the additives that are not allowed to be added are not indicated in the standard shall not be detected in instant noodles.
In terms of quality standards, the GB 17400-2015 standard stipulates the basic requirements, quality indicators and production processes of instant noodles. The overall requirement for the quality of instant noodles is that they must meet the most basic food safety requirements, such as non-toxic, harmless, odorless, pathogenic, and free of harmful substances. Instant noodles should have a clear product name, place of origin, production batch number and standard**, factory inspection indicators, including net content, sensory analysis, moisture, rehydration time, acid value, peroxide value, total number of colonies, coliform bacteria, etc.
Compared with these standards for instant noodles, it is relatively easy to formulate standards for instant meals, especially when instant meals have entered thousands of households, and it is more necessary for food supervision departments and market management departments to work together to speed up the development of hygienic nutrition and product quality standards for instant meals, so as to meet people's diversified needs for food while also protecting the health and safety of the public. Hotspot Engine Program
However, before the standard of instant rice was introduced, people could also eat instant rice according to the consumption of instant noodles, and a general principle is not to eat too much instant rice, but only eat instant rice occasionally in emergency or not very convenient cooking situations, especially people with diabetes and people who need to control blood sugar should eat less. At the same time as eating instant meals, you need to eat some other foods to supplement the nutritional deficiencies of instant meals, such as meat, various vegetables and fruits.
Instant meals are available, but don't eat them often.