Unverified88% confidenceDecision RuleTime unknown
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
1
Sources
88%
Confidence
Long-term
Relevance
-
First Seen
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Unverified配料表第一位是藕粉且无淀粉/木薯粉/麦芽糊精的为纯藕粉；冲泡后呈半透明褐红或深红色胶质状，如冲出乳白或浅粉色多为掺入淀粉或添加剂89% similarUnverified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87% similarUnverified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84% similarUnverified配料表首位为「魔芋粉」而非「魔芋精粉/葡甘露聚糖」时，凝胶弹性更足更耐煮；纯魔芋粉制品葡甘露聚糖含量通常≥60%81% similarUnverified看配料表首位是否为魔芋粉/魔芋精粉，若首位是水+卡拉胶/魔芋粉排在很后，说明魔芋实际含量低，本质是复配凝胶而非真魔芋制品81% similar
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