Unverified83% confidenceTradeoffTime unknown
杏仁粉细度越高（越接近粉末）外壳越光滑，但脂肪含量高的细粉更易受潮结块，开封后需密封冷藏且2-3周内用完，否则出油影响成型
1
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83%
Confidence
Long-term
Relevance
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Unverified开封后杏仁粉应密封冷藏或冷冻保存，常温存放风味和油脂在1-2个月内明显劣化，冷冻可延长至6个月以上83% similarUnverified杏仁含油脂高易氧化哈败，开封后建议2个月内吃完；一次买超过1kg大包装且非高频食用者，开封后应密封冷藏或冷冻，否则易产生哈喇味82% similarUnverified纯芝麻酱开封后容易油脂分离和氧化，夏季建议冷藏保存，开封后尽量在两三个月内用完，否则容易产生哈喇味79% similarUnverified常温开袋后需密封防潮存放，最好冷藏；腐竹含油脂高，开封后建议2-3个月内吃完以防油脂酸败79% similarUnverified烘焙用椰蓉开封后应密封冷藏或冷冻保存可显著延缓氧化，冷冻可保存半年以上且不影响使用，常温存放高油脂椰蓉三个月内易返潮79% similar
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