Unverified75% confidenceDecision RuleTime unknown
配料表标注'小麦淀粉+糯米粉'混合的青团皮更透亮弹糯冷藏不易发硬，纯糯米粉款冷藏后回生变硬明显，冷藏保存需求高应选混粉款
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified配料表首位为糯米粉+粳米粉（掺粳米粉10%-20%）的青团冷藏后回软性更好，纯糯米粉青团冷藏后易变硬发生老化回生86% 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82% similarUnverified速冻汤圆看配料表首位是否为糯米粉而非小麦淀粉，糯米粉占比高的口感更糯不易破皮，纯糯米粉产品久煮不烂82% similarUnverified速冻汤圆看配料表中糯米粉排位，糯米粉在首位（占比高）比水磨糯米+木薯淀粉混合的口感更糯；纯糯米粉煮后不易破皮但久放略硬82% 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82% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/442006API
curl https://kongchang.com/api/v1/knowledge/claims/442006MCP
get_claim(id=442006)