Unverified80% confidenceFactTime unknown
颗粒饱满度与烹煮口感强相关：优质藜麦煮后会绽开露出白色'胚芽环'并有Q弹口感，碎粒多、煮后成糊说明陈粮或品质差
1
Sources
80%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified口感弹性由葡甘露聚糖含量和碱化工艺决定，涮火锅选魔芋结（耐煮不烂），凉拌选魔芋丝（细易入味），代餐饱腹选魔芋面（体积大吸水膨胀强）77% similarUnverified口感权衡：Q弹爽滑的魔芋往往添加了更多凝固剂和魔芋精粉，而纯度高、添加剂少的魔芋质地偏软糯易断，追求爽脆口感和追求配料干净存在一定矛盾77% similarUnverified煮后比即食燕麦更黏稠、颗粒感更明显，饱腹感优于同克数的即食型燕麦片76% similarUnverified魔芋Q弹脆爽的口感来自凝固剂(氢氧化钙)含量与工艺，微碱味重的产品凝固剂偏多；口感偏软烂的可能魔芋粉纯度低、复原后易碎断76% similarUnverified干品菌菇的鲜味物质（鸟苷酸）含量远高于鲜品，煲汤炖菜追求鲜味用干品，追求脆嫩口感（爆炒、涮火锅）用鲜品，两者不能简单互换76% similar
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