Introduction of popcorn seeds

Popcorn special corn is burst corn, ears and seeds are smaller than ordinary corn, seeds have wheat type and pearl type two, almost all horny starch, hard texture. The seed color is mostly yellow or white, but also red, blue, brown, and even mottled. It has a large expansion ability when exposed to high temperature, and even if the seed is smashed into pieces, it will not lose its expansion ability. After the explosion, milky white floc was exposed, which was mushroom-shaped or butterfly-shaped.

How do you make popcorn?

First, prepare emulsion, ghee 15 - 35%, sugar 45 - 70%, water 8 - 10%, lipophilic surfactant 6.5 - 8%. Then, put the corn and emulsion into the pot, the ratio of 100 grams corn to 50 grams emulsion, sealed top cover. Finally, put the popcorn pot on the stove and keep rotating to make it evenly heated, you can pop popcorn.

The top is sweet popcorn, but it can also be salty or creamy. The formula of the salty popcorn emulsion comprises 50 - 60 percent of oil, 7 - 12 percent of lipophilic surfactant, 5 - 10 percent of water and 20 - 30 percent of salt, and the proportion is 20 - 40 grams of emulsion per 100 grams of corn. The formula of cream popcorn emulsion is cheese 20 - 30%, surfactant 0.5 - 5%, fat 40 - 60%, salt 8 - 15%, water 6 - 22%, and the proportion is 70 - 80g per 100g corn.