Unverified80% confidenceFactTime unknown
传统重阳糕以粳米粉+糯米粉按约7:3配比蒸制口感最佳，纯糯米过黏易黏牙且难消化，纯粳米则偏硬松散，老人食用应选糯米比例偏高但仍有支撑感的配方
1
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80%
Confidence
Long-term
Relevance
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Unverified传统重阳糕以糯米粉为主，黏性高、不易消化，肠胃虚弱老人单次食用建议≤1块（约50g），且宜选粳米与糯米混合配比的产品降低黏腻感87% similarUnverified追求软糯口感应选糯米比例高、无掺入大米或籼米的产品，配料表首位为圆糯米（而非长粒糯米）的粽子更黏糯，长粒糯米偏松散有嚼劲85% similarUnverified大米看直链淀粉含量：籼米(如丝苗米)直链淀粉22%以上偏干散适合炒饭/煲仔饭，粳米(如东北大米)15-18%软糯适合日常焖饭，糯米几乎为083% similarUnverified宁波水磨年糕以晚粳米为原料，质地紧实、切片炒煮不粘不烂，适合雪菜肉丝炒年糕；相比糯米年糕升糖略缓、饱腹感更强82% 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% similar
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