Unverified88% confidenceDecision RuleTime unknown
臭粉膨松力强于小苏打和泡打粉（同等用量下产气量约为小苏打的1.5倍以上），用量应控制在面粉的0.5%-1%，过量会导致成品有明显氨味且发苦
1
Sources
88%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified香精使用量一般为原料总量的0.05%-0.2%（即每公斤面粉0.5-2g），液体香精浓度高需按0.1%起步试验，过量会产生刺鼻的化学感和苦味75% similarUnverified闻起来有明显焦糊味或苦味说明花生烘焙过度或已氧化变质；正常纯花生酱应有浓郁烘烤花生香，口感回甘无涩73% similarUnverified活性炭除味袋的碘吸附值决定除味能力，≥900mg/g才具备实际去除烟味、霉味的效果，低于500mg/g的产品仅能吸附轻微异味73% similarUnverified膨松力与残留氨味是权衡关系：臭粉膨松效果最强但氨味风险高，若无法完全挥发建议改用泡打粉（含臭粉的复配泡打粉更易操作）72% similarUnverified薄荷醇含量在爆珠液中占比0.5%-1.5%时爆破清凉感强且不刺喉，超过2%易产生灼烧感尤其对口腔溃疡人群不适71% similar
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