Unverified82% confidenceDecision RuleTime unknown
配料表首位为糯米粉+粳米粉（掺粳米粉10%-20%）的青团冷藏后回软性更好，纯糯米粉青团冷藏后易变硬发生老化回生
1
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82%
Confidence
Long-term
Relevance
-
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Unverified配料表标注'小麦淀粉+糯米粉'混合的青团皮更透亮弹糯冷藏不易发硬，纯糯米粉款冷藏后回生变硬明显，冷藏保存需求高应选混粉款86% similarUnverified做汤圆需选纯糯米粉（100%糯米），做冰皮月饼/雪媚娘则应选糯米粉+粘米粉+澄粉的复配预拌粉或按比例自配，纯糯米粉冷藏后会变硬回生81% similarUnverified速冻汤圆看配料表中糯米粉排位，糯米粉在首位（占比高）比水磨糯米+木薯淀粉混合的口感更糯；纯糯米粉煮后不易破皮但久放略硬81% similarUnverified配料表中糯米粉排在首位、且注明使用水磨糯米粉的汤圆，煮后皮质更细腻不易开裂，比普通糯米粉产品口感明显更糯滑80% similarUnverified配料表首位是糯米而非'食用淀粉'或'复配糯米粉'的粽子口感更糯软；出现大量增稠剂、卡拉胶的多为廉价工业粽80% similar
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