{"id":1355,"date":"2026-07-13T10:56:02","date_gmt":"2026-07-13T02:56:02","guid":{"rendered":"https:\/\/tudous.cn\/?p=1355"},"modified":"2026-07-17T09:44:07","modified_gmt":"2026-07-17T01:44:07","slug":"key-quality-indicators-for-food-manufacturers-purchasing-potato-flakes-a-buying-guide-for-moisture-whiteness-fineness-and-starch-content","status":"publish","type":"post","link":"https:\/\/tudous.cn\/en\/key-quality-indicators-for-food-manufacturers-purchasing-potato-flakes-a-buying-guide-for-moisture-whiteness-fineness-and-starch-content\/","title":{"rendered":"\u98df\u54c1\u5382\u91c7\u8d2d\u9a6c\u94c3\u85af\u5168\u7c89\u65f6\u5e94\u91cd\u70b9\u5173\u6ce8\u54ea\u4e9b\u8d28\u91cf\u6307\u6807\uff1f\u6c34\u5206\u3001\u767d\u5ea6\u3001\u7ec6\u5ea6\u3001\u6dc0\u7c89\u542b\u91cf\u9009\u8d2d\u6307\u5357"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"1355\" class=\"elementor elementor-1355\" data-elementor-post-type=\"post\">\n\t\t\t\t<div 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auto;\r\n      padding: 86px 5vw 70px;\r\n    }\r\n\r\n    .js-quality-article .certs {\r\n      position: static;\r\n      transform: none;\r\n      width: auto;\r\n      grid-template-columns: repeat(3, 1fr);\r\n      margin-top: 38px;\r\n    }\r\n\r\n    .js-quality-article .layout {\r\n      grid-template-columns: 1fr;\r\n    }\r\n\r\n    .js-quality-article .side-box {\r\n      position: static;\r\n      order: 1;\r\n      max-width: none;\r\n      max-height: none;\r\n      overflow: visible;\r\n    }\r\n\r\n    .js-quality-article .article-box {\r\n      order: 2;\r\n    }\r\n\r\n    .js-quality-article .compare-grid {\r\n      grid-template-columns: repeat(2, 1fr);\r\n    }\r\n  }\r\n\r\n  @media (max-width: 640px) {\r\n    .js-quality-article .hero {\r\n      padding: 68px 22px 56px;\r\n    }\r\n\r\n    .js-quality-article .content {\r\n      padding: 46px 18px 66px;\r\n    }\r\n\r\n    .js-quality-article .hero-grid {\r\n      grid-template-columns: repeat(2, 1fr);\r\n      gap: 18px;\r\n    }\r\n\r\n    .js-quality-article .certs {\r\n      grid-template-columns: 1fr;\r\n    }\r\n\r\n    .js-quality-article .compare-grid {\r\n      grid-template-columns: 1fr;\r\n    }\r\n\r\n    .js-quality-article .article-box,\r\n    .js-quality-article .side-box,\r\n    .js-quality-article .conclusion {\r\n      padding: 24px;\r\n    }\r\n\r\n    .js-quality-article p,\r\n    .js-quality-article .check-list li {\r\n      font-size: 16px;\r\n    }\r\n  }\r\n<\/style>\r\n\r\n<section class=\"js-quality-article\">\r\n  <div class=\"hero\">\r\n    <div class=\"hero-inner\">\r\n      <div class=\"eyebrow\">Quality Control Guidelines for the Procurement of Potato Flour<\/div>\r\n      <h1>What should food manufacturers focus on when purchasing potato flour?<span>Quality metrics?<\/span><\/h1>\r\n      <p class=\"lead\">\r\n        Price is certainly important, but if you focus solely on the numbers at the bottom of the quote, you\u2019ll often only discover problems after production has begun. What truly determines the quality of the final product are factors such as moisture content, rehydration properties, free starch, whiteness, fineness, and batch consistency\u2014metrics that may seem ordinary but actually have a significant impact.\r\n      <\/p>\r\n\r\n      <div class=\"hero-grid\">\r\n        <div class=\"metric\">\r\n          <strong>Moisture<\/strong>\r\n          <small>Shelf Life, Storage Safety, and Actual Purchase Weight<\/small>\r\n        <\/div>\r\n        <div class=\"metric\">\r\n          <strong>Rehydration<\/strong>\r\n          <small>Factors that determine the texture, water absorption rate, and final quality of mashed potatoes<\/small>\r\n        <\/div>\r\n        <div class=\"metric\">\r\n          <strong>Free starch<\/strong>\r\n          <small>Affects viscosity, sand-like texture, molding, and processing stability<\/small>\r\n        <\/div>\r\n        <div class=\"metric\">\r\n          <strong>Batch Consistency<\/strong>\r\n          <small>It provides a better indication of a supplier\u2019s capabilities than a single set of impressive reports.<\/small>\r\n        <\/div>\r\n      <\/div>\r\n\r\n      <div class=\"certs\">\r\n        <div>COA<span>Batch Test Report<\/span><\/div>\r\n        <div>TDS<span>Technical Specifications Document<\/span><\/div>\r\n        <div>QC<span>Acceptance Criteria<\/span><\/div>\r\n      <\/div>\r\n    <\/div>\r\n  <\/div>\r\n\r\n  <div class=\"content\">\r\n    <div class=\"wrap\">\r\n      <div class=\"layout\">\r\n        <aside class=\"side-box\">\r\n          <h4>Key Points for Quality Acceptance<\/h4>\r\n          <ul>\r\n            <li><span class=\"tag\">01<\/span>Moisture content, microorganisms, heavy metals, and sulfur dioxide residues are safety thresholds that must be verified first.<\/li>\r\n            <li><span class=\"tag\">02<\/span>Rehydratability, free starch, whiteness, and fineness determine the texture, appearance, and processing performance of the finished product.<\/li>\r\n            <li><span class=\"tag\">03<\/span>Don't just look at a single batch report; focus on the range of variation across multiple batches from the supplier.<\/li>\r\n            <li><span class=\"tag\">04<\/span>Before purchasing, you should conduct small-scale tests involving rehydration, mixing, settling, and finished product testing; do not rely solely on the specifications on paper.<\/li>\r\n            <li><span class=\"tag\">05<\/span>Include key metrics in the acceptance criteria to avoid quality disputes later on.<\/li>\r\n          <\/ul>\r\n        <\/aside>\r\n\r\n        <article class=\"article-box\">\r\n          <h2>When purchasing potato flour, what quality indicators should food manufacturers focus on?<\/h2>\r\n          <div class=\"gold-line\"><\/div>\r\n\r\n          <p>\r\n            When discussing potato flour, many buyers often start by asking, \u201c \u201dHow much do you charge per metric ton?\u201c\u201d Price is certainly important, but if you focus solely on the number at the bottom of the quote, you\u2019ll often only discover the problem after production begins: two batches of potato flour both labeled \u201cSnowflake Whole Potato Flour\u201d\u2014one produces a light, fluffy, and delicious product, while the other results in a sticky, dull-looking product with a coarse texture. What\u2019s the difference?\r\n          <\/p>\r\n\r\n          <p>\r\n            This article isn\u2019t intended to simply list the testing items from the national standards verbatim. Instead, it takes a different approach\u2014starting with the question, \u201cHow will this metric ultimately affect my product?\u201d\u2014to help you translate a long list of dry numbers into results you can see and taste on the production line.\r\n          <\/p>\r\n\r\n          <h3>First, let\u2019s establish an evaluation framework: metrics are divided into three tiers<\/h3>\r\n          <p>\r\n            The quality indicators for whole potato flour can be broadly divided into three categories.\r\n          <\/p>\r\n\r\n          <div class=\"compare-grid\">\r\n            <div class=\"compare-card\">\r\n              <h4>Safety Threshold<\/h4>\r\n              <p>For example, moisture content, microorganisms, heavy metals, and sulfur dioxide residues\u2014failure to meet the standards for these directly affects compliance and food safety, and there is no room for compromise.<\/p>\r\n            <\/div>\r\n            <div class=\"compare-card\">\r\n              <h4>Core Features<\/h4>\r\n              <p>For example, rehydration capacity, free starch content, whiteness, and fineness\u2014these factors determine whether the product can achieve the desired texture and processing performance.<\/p>\r\n            <\/div>\r\n            <div class=\"compare-card\">\r\n              <h4>Stability<\/h4>\r\n              <p>In other words, this refers to the degree of variation between different batches from the same supplier. Many procurement professionals focus only on the report for a single batch, while overlooking batch consistency.<\/p>\r\n            <\/div>\r\n          <\/div>\r\n\r\n          <div class=\"quote\">\r\n            Once you\u2019ve thought through these three levels, you\u2019ll know which metrics are red lines you must not cross, which are key bargaining chips to focus on, and which are potential risks to monitor over the long term.\r\n          <\/div>\r\n\r\n          <h3>Moisture Content: Both a Shelf Life Indicator and a Trick for Manipulating Weight<\/h3>\r\n          <p>\r\n            Moisture content is typically required to be kept at a low level, generally no higher than around 10 percent, subject to supplier standards and product type. This has two implications.\r\n          <\/p>\r\n          <p>\r\n            First is storage safety. When moisture content is too high, whole milk powder is more prone to caking, mold growth, and microbial contamination in warehouses\u2014a problem that is particularly pronounced in the summer. Second is cost accounting. Since you purchase the powder by weight, high moisture content means that the powder you buy for 10 yuan contains extra water. For the same metric ton of product, a two-percentage-point difference in moisture content results in a 20-kilogram difference in actual dry matter content. Therefore, moisture content is not only a safety indicator but also a factor that must be carefully accounted for in price negotiations.\r\n          <\/p>\r\n\r\n          <h3>Rehydration Capacity: The \u201cKey Indicator\u201d of All-Powder Products\u201d<\/h3>\r\n          <p>\r\n            If I had to choose just one metric that best represents the quality of all-purpose flour, I would choose rehydration capacity.\r\n          <\/p>\r\n          <p>\r\n            The value of instant potato starch lies in its ability to be rehydrated with water to form mashed potatoes. How quickly it rehydrates\u2014and whether the resulting texture is fluffy or sticky\u2014directly determines the texture of the final product. Instant potato starch with poor rehydration properties either absorbs water slowly, leaving a raw, grainy texture after rehydration, or becomes excessively sticky.\r\n          <\/p>\r\n          <p>\r\n            To assess rehydration properties, rather than relying solely on the rehydration time and water absorption ratio provided by the supplier, a more reliable approach is to conduct your own small-scale test: prepare a sample according to the actual recipe, observe how quickly it forms a ball, its texture after standing, and whether any water separates or the dough becomes sticky again. Numbers can lie, but your tongue and eyes won\u2019t.\r\n          <\/p>\r\n\r\n          <h3>Free Starch Content: The Line Between Sticky and Sandy Texture<\/h3>\r\n          <p>\r\n            This is a key indicator for understanding the difference between snow powder and granular powder. During processing, the more cells are broken down in whole-grain flour, the more free starch is exposed.\r\n          <\/p>\r\n          <p>\r\n            High free starch content results in strong viscosity and good moldability, making it suitable for fillings and molded products that require binding; however, if you\u2019re aiming for the fluffy, slightly grainy texture of mashed potatoes, excessively high free starch content will make the product sticky, mushy, and unpleasant to eat. Therefore, there is no absolute \u201cgood\u201d or \u201cbad\u201d for this indicator\u2014it\u2019s simply a matter of whether it\u2019s suitable for your needs. Before purchasing, decide whether you want your product to be sticky or sandy, and then use that as a basis for discussion when reviewing this figure.\r\n          <\/p>\r\n\r\n          <h3>Whiteness and Color: Affect Market Appeal and Reveal Manufacturing Quality<\/h3>\r\n          <p>\r\n            The whiteness and color of the powder directly affect the appearance of the finished product, and this is particularly critical when manufacturing light-colored or solid-colored products.\r\n          <\/p>\r\n          <p>\r\n            However, whiteness should be viewed from a dialectical perspective. Excessive whiteness isn\u2019t necessarily a good thing; if suppliers overuse color preservatives or sulfur dioxide in pursuit of a bright appearance, it may actually increase the risk of exceeding residue limits. The ideal color is a natural milky white or pale yellow, with an even hue and no obvious brown spots or dullness. A dark or grayish color often indicates poor-quality potatoes or browning that occurred during processing, signaling inadequate process control.\r\n          <\/p>\r\n\r\n          <h3>Particle Size: Affects texture and solubility<\/h3>\r\n          <p>\r\n            Fineness refers to the coarseness of the powder and is measured by the mesh size of a sieve. If the fineness is insufficient and the particles are too coarse, the powder may feel grainy after rehydration, resulting in a less smooth texture and potentially affecting uniform dissolution; however, excessive fineness isn\u2019t always better\u2014it depends on the specific application.\r\n          <\/p>\r\n          <p>\r\n            For example, certain whole-grain powders actually need to retain a certain amount of granular texture to recreate the sandy mouthfeel. Therefore, when evaluating fineness, you should consider both your product requirements and the type of powder; you shouldn\u2019t simply assume that finer is always better. A powder used for instant mixes should be smooth, while one used to recreate mashed potatoes may need to retain some texture.\r\n          <\/p>\r\n\r\n          <h3>Those \u201cHidden Indicators\u201d That Are Easily Overlooked\u201d<\/h3>\r\n          <p>\r\n            In addition to these standard items, there are several metrics that are often overlooked during the procurement process but tend to become critical only when problems arise.\r\n          <\/p>\r\n          <p>\r\n            <strong>Residual sulfur dioxide.<\/strong>Color-preserving treatments are commonly used in the processing of whole-grain flour, and sulfur dioxide residues must comply with the maximum limits set by national standards. This is particularly important when producing products for export or foods for infants, mothers, and children, as maximum limit requirements may vary by market.\r\n          <\/p>\r\n          <p>\r\n            <strong>Microbiological parameters.<\/strong>Total bacterial count, coliforms, pathogenic bacteria, and other factors are directly related to food safety. Although whole-grain flour is a dried product, improper storage and transportation can still lead to problems, so the inspection process must not be overlooked.\r\n          <\/p>\r\n          <p>\r\n            <strong>Ash and Impurities.<\/strong>A high ash content may indicate that the raw materials were not thoroughly cleaned or that they contain foreign matter; impurities and black spots directly affect appearance and texture, so both visual inspection and laboratory testing are used in tandem.\r\n          <\/p>\r\n          <p>\r\n            <strong>Aroma and Flavor.<\/strong>High-quality potato flour should have a natural, fresh potato aroma. If you detect a distinct burnt, musty, or chemical odor, it indicates oxidation, improper storage, or processing issues\u2014you can check this simply by using your sense of smell.\r\n          <\/p>\r\n\r\n          <h3>More Important Than Individual Batch Reports: Batch Consistency<\/h3>\r\n          <p>\r\n            I\u2019ve emphasized this repeatedly before, but I\u2019ll mention it again separately because it\u2019s so important.\r\n          <\/p>\r\n          <p>\r\n            Many suppliers can produce an impressive single-batch test report, but production is a long-term process. If the powder rehydrates quickly this month but slowly next month, you\u2019ll have to constantly adjust your process parameters, which will affect both yield and taste. Therefore, before selecting a supplier, it\u2019s best to sample several consecutive batches for comparison to assess the range of variation in key indicators. A supplier that can consistently maintain specifications within a narrow range over the long term is far more valuable than one that occasionally delivers a perfect result.\r\n          <\/p>\r\n\r\n          <h3>Practical Recommendations: Turn Metrics into a Checklist for Acceptance<\/h3>\r\n          <p>\r\n            Having said all that, to get down to the practical details, we recommend that food manufacturers compile the above criteria into a graded acceptance checklist tailored to their specific products:\r\n          <\/p>\r\n\r\n          <ul class=\"check-list\">\r\n            <li><strong>Red-line items<\/strong>: Moisture, microorganisms, sulfur dioxide, and heavy metals\u2014any sample that fails to meet the standards will be rejected outright.<\/li>\r\n            <li><strong>Core Items<\/strong>: Rehydration properties, free starch, whiteness, and fineness\u2014set target ranges appropriate for your product and consistently conduct rehydration tests on small samples to verify compliance.<\/li>\r\n            <li><strong>Stability Terms<\/strong>: Establish a historical data ledger for suppliers and periodically review trends in fluctuations.<\/li>\r\n          <\/ul>\r\n\r\n          <p>\r\n            At the same time, don\u2019t forget two things: First, request the test reports for each batch and retain samples so you can trace the source if any problems arise; second, don\u2019t rely solely on the reports\u2014conduct your own sensory and rehydration tests, as these often provide a more accurate picture of the product\u2019s actual performance than a pile of numbers.\r\n          <\/p>\r\n\r\n          <div class=\"conclusion\">\r\n            <h3>Conclusion<\/h3>\r\n            <p>\r\n              Purchasing potato flour is, in essence, about choosing a stable and reliable \u201cfoundation\u201d for your product. While price is certainly a factor, what truly determines the quality of the final product are intangible yet tangible indicators such as moisture content, rehydration capacity, free starch, whiteness, and fineness\u2014as well as the supplier\u2019s ability to consistently maintain these standards over the long term.\r\n            <\/p>\r\n            <p>\r\n              Once you learn to translate every number into \u201chow it will shape my product,\u201d you\u2019ll truly have a clear understanding of your procurement decisions.\r\n            <\/p>\r\n          <\/div>\r\n        <\/article>\r\n      <\/div>\r\n    <\/div>\r\n  <\/div>\r\n<\/section>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2f06d3e9 e-con-full e-flex e-con e-parent\" data-id=\"2f06d3e9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5e17d36 elementor-widget elementor-widget-html\" data-id=\"5e17d36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<style>\r\n  .js-potato-cta {\r\n    width: 100%;\r\n    padding: 86px 24px 92px;\r\n    background:\r\n      radial-gradient(circle at 50% 0%, rgba(216, 182, 76, 0.12), transparent 32%),\r\n      repeating-linear-gradient(135deg, rgba(255,255,255,.035) 0 1px, transparent 1px 18px),\r\n      #17140f;\r\n    color: #fff;\r\n    text-align: center;\r\n    font-family: \"Noto Serif SC\", \"Microsoft YaHei\", Arial, sans-serif;\r\n    position: relative;\r\n    overflow: hidden;\r\n  }\r\n\r\n  .js-potato-cta::before {\r\n    content: \"\";\r\n    position: absolute;\r\n    inset: 0;\r\n    background:\r\n      linear-gradient(90deg, transparent, rgba(216, 182, 76, 0.08), transparent);\r\n    pointer-events: none;\r\n  }\r\n\r\n  .js-potato-cta__inner {\r\n    max-width: 760px;\r\n    margin: 0 auto;\r\n    position: relative;\r\n    z-index: 2;\r\n  }\r\n\r\n  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justify-content: center;\r\n    margin-top: 42px;\r\n  }\r\n\r\n  .js-potato-cta__button {\r\n    display: inline-flex;\r\n    align-items: center;\r\n    justify-content: center;\r\n    min-width: 190px;\r\n    min-height: 54px;\r\n    padding: 15px 34px;\r\n    background: #d8b64c;\r\n    color: #17140f;\r\n    border: 1px solid #d8b64c;\r\n    text-decoration: none;\r\n    font-size: 15px;\r\n    line-height: 1.2;\r\n    font-weight: 800;\r\n    letter-spacing: 0.04em;\r\n    transition: all 0.28s ease;\r\n  }\r\n\r\n  .js-potato-cta__button:hover {\r\n    background: #f2d982;\r\n    border-color: #f2d982;\r\n    color: #17140f;\r\n    transform: translateY(-2px);\r\n    box-shadow: 0 14px 34px rgba(216, 182, 76, 0.22);\r\n  }\r\n\r\n  @media (max-width: 640px) {\r\n    .js-potato-cta {\r\n      padding: 66px 20px 72px;\r\n    }\r\n\r\n    .js-potato-cta__eyebrow {\r\n      letter-spacing: 0.16em;\r\n      font-size: 12px;\r\n    }\r\n\r\n    .js-potato-cta__eyebrow::before,\r\n    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<\/div>\r\n<\/section>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5686ca7d e-con-full e-flex e-con e-parent\" data-id=\"5686ca7d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-661fc654 elementor-post-navigation-borders-yes elementor-widget elementor-widget-post-navigation\" data-id=\"661fc654\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"industrial-post-nav\" data-widget_type=\"post-navigation.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-post-navigation\" role=\"navigation\" aria-label=\"Post Navigation\">\n\t\t\t<div class=\"elementor-post-navigation__prev elementor-post-navigation__link\">\n\t\t\t\t<a href=\"https:\/\/tudous.cn\/en\/why-potato-flakes-are-commonly-used-in-composite-potato-chips-and-puffed-snacks-expansion-performance-and-raw-material-advantages-analysis\/\" rel=\"prev\"><span class=\"post-navigation__arrow-wrapper post-navigation__arrow-prev\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-left\" viewbox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M31.7 239l136-136c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9L127.9 256l96.4 96.4c9.4 9.4 9.4 24.6 0 33.9L201.7 409c-9.4 9.4-24.6 9.4-33.9 0l-136-136c-9.5-9.4-9.5-24.6-.1-34z\"><\/path><\/svg><span class=\"elementor-screen-only\">Prev<\/span><\/span><span class=\"elementor-post-navigation__link__prev\"><span class=\"post-navigation__prev--label\">Previous<\/span><span class=\"post-navigation__prev--title\">Why Is Potato Snowflake Whole Powder Commonly Used in Mixed Potato Chips and Puffed Snacks? An Analysis of Puffing Properties and Raw Material Advantages<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-post-navigation__separator-wrapper\">\n\t\t\t\t\t<div class=\"elementor-post-navigation__separator\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"elementor-post-navigation__next elementor-post-navigation__link\">\n\t\t\t\t<a href=\"https:\/\/tudous.cn\/en\/differences-between-potato-flakes-potato-granules-potato-starch-and-pregelatinized-potato-powder-a-purchasing-guide-for-food-manufacturers\/\" rel=\"next\"><span class=\"elementor-post-navigation__link__next\"><span class=\"post-navigation__next--label\">Next<\/span><span class=\"post-navigation__next--title\">What are the differences between potato snowflake flakes, granulated whole potato flour, potato starch, and pregelatinized potato flour? How should food manufacturers choose among them when purchasing?<\/span><\/span><span class=\"post-navigation__arrow-wrapper post-navigation__arrow-next\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewbox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg><span class=\"elementor-screen-only\">Next<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>\u9a6c\u94c3\u85af\u5168\u7c89\u91c7\u8d2d\u8d28\u63a7\u6307\u5357 \u98df\u54c1\u5382\u91c7\u8d2d\u9a6c\u94c3\u85af\u5168\u7c89\u65f6\uff0c\u5e94\u8be5\u91cd\u70b9\u5173\u6ce8\u54ea\u4e9b\u8d28\u91cf\u6307\u6807\uff1f \u4ef7\u683c\u5f53\u7136\u91cd\u8981\uff0c\u4f46\u5982\u679c\u53ea\u76ef\u7740\u62a5\u4ef7\u5355\u4e0b [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1355","post","type-post","status-publish","format-standard","hentry","category-21"],"_links":{"self":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts\/1355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/comments?post=1355"}],"version-history":[{"count":15,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts\/1355\/revisions"}],"predecessor-version":[{"id":1672,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts\/1355\/revisions\/1672"}],"wp:attachment":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/media?parent=1355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/categories?post=1355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/tags?post=1355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}