What is the difference between corn for popcorn and regular corn?

Popcorn. The difference between corn and ordinary corn is mainly concentrated in four aspects, namely different varieties, different characteristics, different appearances, and different tastes. If you want to make popcorn at home, don't use regular corn directly, but use popping corn that is specially used to make popcorn.

Ordinary corn is what we often call bud grain and bud rice.

Sticks, native to Central America.

and South America, where sweet corn and waxy corn are available.

It can be eaten after cooking, and does not have any special functions. The first major difference between popcorn corn and ordinary corn is the different varieties, the former belongs to the special corn specially used to make popcorn, and the latter is a food crop that we eat as a staple food every day.

It does not have special functions. The second major difference between popcorn corn and ordinary corn is the different characteristics, the former will undergo an expansion reaction at high temperatures and burst into a much larger rice flower than the original volume, while the latter does not have this characteristic. Popped corn is mainly used to make popcorn to eat, and it has the characteristics of sweet and crispy taste, but it is easy to get damp, and it will lose its crispy taste after being damp, so the popcorn made should be eaten while it is hot.

Ordinary corn tastes soft and glutinous and sweet, not crispy, but has a certain stickiness. The fourth big difference between popcorn corn and regular corn is the different taste, the former tastes crispy and crispy, and the latter tastes soft and glutinous. Under the condition of high temperature, burst corn has a strong expansion force, which can burst into rice flowers dozens of times larger than the original volume, and after the explosion, milky white flocculent (that is, popcorn) will appear.

Even if the kernels are smashed, this type of corn still has explosive power. When the moisture content of corn kernels is in between, the swelling effect is the best. Ordinary corn germ is thinner, the expansion and explosion power is poor, and it is difficult to burst in a high-temperature environment, even if it happens, it is only on a small number of corn kernels, and the expansion performance is far less than that of burst corn.

Popcorn special corn is popping corn, the particles of popping corn are relatively small, the grains are almost all starch, the texture is hard, its kernel moisture content is heated when appropriate, it can burst into popcorn dozens of times larger than the original volume, so it is often used to process popcorn, and popcorn has become a special corn variety for making popcorn. Burst corn is smaller than ordinary corn, but the structure is more compact, hard and transparent, and it has greater expansiveness when exposed to high temperatures. Additional Information:

1. There are two types of commercial coal corn flowers: one is prismatic and the other is spherical. The prismatic shape is mostly planted in the courtyard and the yield is low; The spherical yield is high, the expansion and explosiveness are good, and it is suitable for field production. Widely used commercially.

2. The swelling rate of high-quality burst corn kernels is 99%. The kernels are too wet (16%-20% water combined) or too dry (8%-10%) to be well and fully expanded. The accepted criterion is that the moisture content of the kernel is optimal.

When exploding, the sound is crisp and loud, the popping coefficient is large, and the cornflower tidbits are white, loose and porous.

3. A large number of the most produced corn must use special equipment. There are mainly popcorn flower machines, packaging and sealing machines, workshops, power supplies and other conditions. There are domestic and imported corn flower machines, and different specifications and styles can be selected according to the output.

In the case of making popcorn, there are two kinds of raw materials selected, one is popcorn corn, and the other is ordinary bud rice, and their appearance is significantly different.

The flower ears of burst corn are smaller, and the structure is relatively solid, and in the case of high temperature, there will be great swelling, and the general bud rice is the common corn in the diet.

The special type of popcorn corn is burst corn, which is different from the appearance of ordinary bud rice, ** is different, and the type of bud is different.

Differences: First, the appearance and size are not the same.

1. Burst corn bursting corn ears and grains are smaller than ordinary buds, compact structure, hard and transparent, with great expansiveness in case of high temperature, even if the grains are smashed into slag, there will be no lack of expansion and explosive force. This is how popping corn became famous. The grains are mostly pale yellow or milky white, and there are also bright red, dark blue, dark brown, and even spotted colors.

2. Generally, the bract rice stalk stands, generally does not shoot, is 1-4 meters high, and each node at the tip has aerial support roots. petioles with transverse veins; leaf tongue membranaceous, about 2 mm long; Leaves flattened and broad, strip-lanceolate, apical annular ear-shaped, glabrous or defective soft hairs, with a coarse midrib and slightly unsmooth margins. The apical male panicles are large and medium-sized, and the spindle bearings and racemes are covered with fine soft hairs on the axial bearings and racemes and axillary spaces.

Second, ** is different.

1. Burst corn.

2. Generally, the bud rice is native to South America. Nowadays, it is cultivated in all countries of the world. The key is spread in the middle of the 30°-50° level.

The largest number of total planted areas are in the United Kingdom, China, Mexico, Spain, Brazil, Indonesia and Estonia. The key planting areas of bud rice in China are Northeast China, North China and Northwest Mountainous Areas.

3. Different types of bract rice Burst corn began in Spain, Bolivia, and Chile in South America along many areas under the Andes Mountains, and was cultivated at least 80,000 years ago. Archaeologists believe that before European colonists entered the American continent, popping corn was dispersed from Spain to the east and north along with other buds. On the ceramics of the mausoleum left by the Indians in the year 300 dug up in Bolivian Pi.

1. Burst corn Burst corn is a kind of bud rice used to burst corn flowers. Burst corn breeding began in the United Kingdom, with the first burst corn species used for large-scale production being the "Italian" burst corn and the first pop corn hybrid for commercial service production being a sister cross called "Minhybrid250" distributed at the Minnesota Agricultural and Animal Husbandry Experimental Station in 1934.

2. General bud rice bud rice (Latin scientific name: zea mays l.).) is an annual woody plant of the family Cyperaceae.

Other names: maize, stick, grain, rice, corn, corn, long-grain fragrant rice, bract, large reed millet, Northeast Liaoning dialect called true pearl grain, Chaozhou dialect called barley kernel, Cantonese called corn, Hokkien dialect called fanw.

The difference between corn used for popcorn and ordinary corn is that imported corn is used, because their corn is relatively small, and the popcorn that collapses is thin and fleshy, while ordinary rice is thick skin, and the taste is not delicate enough, a little scratchy, so the difference between them is the taste and appearance, but as for who is good and who is bad, in fact, there is not much difference, some people love to eat imported corn, and some people love to eat ordinary corn.

Both popped corn and dried corn can be used to make popcorn, but popped corn has a stronger ability to explode, and it is easier to burst after heating, so it can be made by heating it in the microwave; Ordinary dried corn needs a higher temperature to burst, and a professional popcorn machine can be used to achieve a good popping effect, and the taste is not as good as popping corn.

Burst corn. Popcorn is usually made of popping corn, which has a strong ability to explode, and the kernels burst when heated, forming large rice flowers. You can buy it in supermarkets and online, and when you make it, you can put it in the microwave and heat it to burst into popcorn, and you can add sugar or salt to your taste.

Dried corn. Ordinary dried corn can also be made into popcorn, heated with a wok, pressure cooker and other containers, using high temperature to make the corn burst, and the bursting effect of professional popcorn machines is better. When heating, pay attention to stirring to heat the corn evenly, master the heat, and the amount of each production should not be too much, so as to avoid hurting yourself when the corn fryer bursts.

The popcorn made from popped corn and dried corn have a different taste, the popcorn made from popcorn has more rice parts and a more crispy texture, while the popcorn made from ordinary dried corn has fewer rice parts, is harder, and is harder to chew.

Popcorn corn, also known as popcorn corn, is a kind of corn suitable for popcorn production, originated in the United States, with the characteristics of fragrant, sweet, crispy and crispy, but the taste of cooking and eating has declined. Ordinary corn is a relatively common corn on the market, which can be simply divided into sweet corn and waxy corn, which has the characteristics of soft, sweet and brittle, with relatively high moisture content, and is generally used for cooking, with a sweet taste.

There is a big difference between popcorn corn and regular corn, and the specific differences are as follows

1. The varieties are different.

Corn for popcorn is a special corn specially used to make popcorn, and the kernels are rich in starch and have a relatively hard texture. Ordinary corn, that is, what we often say, bud grains and bud rice cobs do not have special functions.

2. The characteristics are different.

Under the condition of high temperature, burst corn has a strong expansion force, which can burst into rice flowers dozens of times larger than the original volume, and after the explosion, milky white flocculent (that is, popcorn) will appear. Ordinary corn germ skin is thinner, the expansion and explosion power is poor, and it is difficult to burst in a high temperature environment, and it is only on a small number of corn kernels, and the expansion performance is far less than that of burst corn.

3. The appearance and texture are different.

Burst corn is smaller than ordinary corn, and it is firm and strong to the touch, hard in texture, and the color of the kernels is mostly yellow or white. Ordinary corn is larger, and the kernels are larger than popping corn, but the texture is not as hard as popping corn.

The corn used for popcorn is ordinary hard corn.

Corn is the main value.

The vitamin content in corn is very high, 5 to 10 times that of rice and wheat, and the nutritional value and health care effect of corn are the highest among all staple foods. The riboflavin and other high nutrients contained in corn are very beneficial to the human body.

It is worth noting that the nutritional value of special corn is higher than that of ordinary corn, and the moisture, active substances, vitamins and other nutrients of fresh corn are also much higher than that of old corn.

The pollen and germ of corn also contain a large amount of vitamin E and zeaxanoids, and regular consumption of corn products can delay human aging and enhance human physical strength and endurance. Corn also has a cosmetic effect. Compared with soybeans and wheat, corn has lower fat and protein content and higher carbohydrate content, so corn products are increasingly favored by fitness and people.

Corn whiskers, also known as "dragon whiskers", have a wide range of preventive health care uses, so there is a saying that "a corn whisker can be called two taels of gold".

Corn silk contains crude fiber, crude protein, polysaccharides, and crude fat. The chemical composition of corn silk has changed greatly in different varieties and at different times. The contents of total phenols and total anthocyanins in corn silk reached the highest at the milky maturity stage, and the total flavonoids content and antioxidant activity were the highest at the silking stage, but the contents of total phenols, total flavonoids and antioxidant activity in sweet corn and white corn were the highest at the silking stage.

Dietary fiber accounted for the highest proportion of the main components of corn husk. However, corn husks are not popular with the public due to their rough taste and poor water solubility, and the dietary fiber components are underutilized, resulting in waste.

Straw crushing and returning to the field can slowly decompose and release the mineral nutrients in the soil through the action of microorganisms in the soil, which can be absorbed and utilized by crops, and the organic matter and humus formed in the decomposition process can provide raw materials for the microorganisms and soil organisms in the soil, so as to effectively improve the soil structure and improve soil fertility. Corn straw as livestock feed is one of the most efficient ways to use straw, and can bring certain economic benefits. Manure, a by-product of corn stover processing and used as feed, is a good raw material for farmland.

The direct use of straw resources to produce biogas can effectively alleviate the problem of rural energy shortage. After the corn stalks are crushed, phosphate fertilizer, ammonia fertilizer, lime and water are added in a certain proportion for fermentation. The fermented clinker bagging can be used to produce edible mushrooms, such as chicken leg mushrooms, mushrooms, etc., with a bioconversion rate of 70% to 100%, and the waste can be used as farm fertilizer.

The new beverage of corn straw has bright color, special aroma of straw, sweet and sour and delicious characteristics, and has excellent taste and uniform tissue state.

The main raw material of popcorn is popcorn corn, which is a kind of corn special for popcorn, the particles are relatively small, and after heating to a certain temperature, it will burst into popcorn, and only need to add cream and sugar when making it.

If you don't trust the products online, you can also go directly to the supermarket to buy, and popcorn corn is also sold in large supermarkets, because more and more people now choose homemade popcorn, so this kind of special corn can be bought in many places.

Corn for popcorn is not regular corn. The corn used in popcorn is a special popping corn kernel that can be used to make popcorn. Native to the Americas, it is smaller than regular corn, has a stronger structure, and is more likely to burst and become large when exposed to high temperatures.

Popcorn: Popcorn is a kind of puffed food made by putting corn, ghee, and sugar into a popcorn machine, and the taste is relatively sweet. Take an appropriate amount of corn and put it in the popcorn pot, and seal the top lid, and then put the popcorn pot on the stove and rotate it to heat it evenly, you can pop popcorn, popcorn was first discovered in the Inca Empire thousands of years ago, and it is one of the oldest snacks in the world.