我国方便面卫生标准的探讨韩玉莲郑兰波１宋凤英韩宏伟（卫生部食品卫生监督检验所，北京１０００２１）油炸方便面因含油量在２０％～２４％，在运输、存放环境及包装材料等因素的影响下，往往使制品不到３个月就出现明显的油哈味及复水时间延长等品质变劣的现象。目前，... Study on the Health Standard of Instant Noodles in China HAN Yu-Lian, ZHENG Lan-Bo, SONG Fen-Ying, HAN Hong-Wei (Institute of Food Hygiene Supervision and Inspection of the Ministry of Health, Beijing 100021, China) Because of the oil content of 20-24%, instant noodles are affected by the factors of transportation, storage environment and packaging materials , Often make the product less than 3 months on the obvious oil Ha Wei and rehydration time and other quality deterioration phenomenon. Currently,...