Unverified85% confidenceDecision RuleTime unknown
做汤圆需选纯糯米粉（100%糯米），做冰皮月饼/雪媚娘则应选糯米粉+粘米粉+澄粉的复配预拌粉或按比例自配，纯糯米粉冷藏后会变硬回生
1
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85%
Confidence
Long-term
Relevance
-
First Seen
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Unverified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85% 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84% similarUnverified追求软糯口感应选糯米比例高、无掺入大米或籼米的产品，配料表首位为圆糯米（而非长粒糯米）的粽子更黏糯，长粒糯米偏松散有嚼劲84% similarUnverified饭团用米建议选粳米（短圆粒）或加10%-20%糯米混合，直链淀粉含量低、黏性强易塑形；长粒籼米直链淀粉高（≥25%）煮后松散，无法捏成团83% similarUnverified配料表首位是水磨糯米粉的汤圆口感更细腻，标注'普通糯米粉'或'糯米粉'未注明水磨的煮后易开裂、糊汤82% similar
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