Unverified78% confidenceDecision RuleTime unknown
纯藕粉正常颜色应为微微带红的藕白至浅褐色，冲后遇热变透明；若干粉呈死白色或冲后长时间不透明浑浊，可能掺淀粉
1
Sources
78%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified纯葛根粉正常颜色为微黄白或略带灰的天然色，颜色纯白到发亮需警惕漂白或掺淀粉；优质葛根粉呈不规则片状/碎块结晶而非均匀细粉，均匀细腻的多为经过加工或勾兑84% similarUnverified暖黄皮避免正粉、荧光冷色和纯白，选燕麦、卡其、姜黄、大地色系提气色；冷白皮可驾驭正黑、宝蓝、正红等高饱和色81% similarUnverified颜色过于鲜艳统一（如均匀深褐或亮红）的话梅可能添加了焦糖色或胭脂红等着色剂；天然日晒晾制的话梅颜色深浅不一、表面有自然盐霜或糖霜80% similarUnverified色泽异常鲜艳的深红/紫红花瓣需警惕硫磺熏蒸或色素添加，天然低温冻干或阴干的花瓣颜色偏暗红、粉褐属正常；花瓣发黑、有白色霉斑或结块说明受潮变质79% similarUnverified去壳核桃仁若颜色异常洁白发亮、无自然褐色内膜，可能经过硫磺熏蒸或双氧水漂白，正常核桃仁应为浅黄至浅褐色带天然纹理，不建议购买过白仁79% similar
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