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为什么藕粉不用沸水就冲不出来
更新时间: 2020-09-19 00:00:00  

藕粉的基本成分是淀粉;

淀粉是由许多葡萄糖分子缩合而成的多糖体,不溶于冷水中,但加入沸水冲调,淀粉便会膨胀,变成具有粘性的半透明胶糊状体,表现为稠厚,发生“糊化”现象;

优质的藕粉一般以色白,片薄而大,具有浓郁的清香气味,无杂质,无杂粉,冲熟后无皴嘴感,含水量在10—15%之间。

关键词: 为什么 藕粉 不用 沸水 出来

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