Unverified82% confidenceDecision RuleTime unknown
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
1
Sources
82%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified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91% 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91% similarUnverified配料表首位为糯米粉/木薯淀粉的麻薯软糯拉丝，若首位为小麦粉则偏面包质地（如三象麻薯面包预拌粉制品），追求Q弹口感应选糯米/木薯淀粉为主89% similarUnverified配料表首位为芋头/紫薯/木薯淀粉且淀粉占比＜40%的产品软糯度更佳；若木薯淀粉排第一说明主要靠淀粉塑形，芋香寡淡、口感偏死硬88% 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87% similar
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