Unverified85% confidenceDecision RuleTime unknown
看配料表糯米粉排在第一位、且以纯水磨糯米粉为主的皮更糯不易破皮；含大量小麦粉或木薯淀粉的煮后偏硬发白
1
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85%
Confidence
Long-term
Relevance
-
First Seen
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Unverified配料表中糯米粉（水磨糯米粉）排在第一位、且不含或极少木薯淀粉的产品糯性更纯正Q弹；木薯淀粉占比高的口感偏脆硬发假91% 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87% similarUnverified配料表首位是糯米粉/水磨糯米粉的糯性和口感最佳，若首位为小麦淀粉或木薯淀粉则偏Q弹爽滑但缺乏传统糯米绵密感，追求传统口感认准水磨糯米86% similarUnverified配料表第一位应为纯藕粉，若前几位出现木薯淀粉、玉米淀粉、麦芽糊精等填充物，则纯藕粉含量偏低，冲泡后呈半透明凝胶感不足、口感偏黏糊而非藕香84% similar
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