Are sticky corn ballast slightly bitter? What s going on with frozen sticky corn bitterness

Sticky corn residue is not bitter, and the corn itself has a sweet taste, so sticky corn residue is also sweet.

Yes, in fact, corn dregs, I think it's a little bitter, because I don't like to eat it very much, but some people say it's delicious.

Sticky corn silk is bitter, what's going on?

It may be because of mildew, because the metabolites of mildew make corn bitter, and this condition is absolutely inedible. The rancidity and decomposition of fats in corn flour is also one of the causes of bitterness.

Why is my polenta bitter?

Probably too long! I start by mixing a certain amount of corn and water into a paste. Then pour it into boiling water and wait for it to boil before eating. Remember to stir when cooking! If you're craving something sweet, add some sugar! I sometimes add ejiao dates, which are slightly sweet and bloody.

What's the deal with cornmeal bitterness?

The reason why corn flour is bitter is because it has been left for a long time and has begun to mold, but it has not been long enough for the mold colony to form and is invisible to the naked eye. However, it is recommended not to eat it in case of symptoms of fever and vomiting caused by bacteria.

What's wrong with corn bitterness?

Corn residue contains some oil, which is oxidized and broken down into fatty acids, resulting in bitterness of corn residue, which is a sign of grain aging. It is severely moldy and bitter, and is generally not suitable for consumption.

Contains corn germ and has a strong bitter taste.

New cornmeal, cornmeal porridge, bitter taste, and some spicy sound. That means the corn flour has gone bad. Explain the reason why the dryness (humidity) of corn flour is not high enough.

Corn dregs still have a slightly sour and bitter taste, but they are relatively light. Normally, you can't eat his specific feelings. Because it is fresh, it may also have a certain green and astringent taste.

It may be that the corn ballast is not stored properly or the archiving time is too long, which causes the corn ballast to cause mildew. There is also a possibility that the corn ballast has been boiled for too long, resulting in a slightly bitter taste.

I myself feel that the stupid corn stubble porridge is better to drink, because yes, people with stomach problems may not be able to drink sticky corn stubble porridge, and it depends on themselves.

The cornmeal tastes bitter after a long time, indicating that it has become moldy. Moisture during storage or long-term accumulation can cause mildew. The metabolites of mildew can make cornmeal bitter, and the fatty acid rancidity in corn flour is also one of the causes of cornmeal.

Among the main cereals eaten daily, the fat content of corn flour is relatively high, generally up to two times that of ordinary wheat flour and rice (excluding rice bran), and the fat in corn flour is more easily hydrolyzed and oxidized. Therefore, even if the moisture content of corn flour is very low, after a long period of storage, the fat will be broken down into fatty acids and glycerol, and the fat will be further oxidized into substances such as methylaldehyde or methyl ketone. This type of substance has a strong volatile odor, which is commonly known as hala flavor, and this cornmeal taste is also bitter.

The high temperature and humidity season can accelerate this change.

There is no good way to prevent cornmeal from becoming bitter. The method commonly used in the industry is to prepare the embryo corn flour, because 85% of the corn fat is concentrated in the germ, after the germ is oiled, the fat content in the corn flour is greatly reduced, and the storage period can also be greatly extended. However, due to the fact that the germ contains a large amount of fat-soluble vitamins and other nutrients, the nutrient loss caused by the embryo extraction is also large, so the whole embryo corn flour is still sold in the market in China.

When families buy corn flour, it is best to eat and buy it now, especially in the season of high temperature and humidity, and should avoid long-term storage. If it needs to be stored for a short time, it should also be kept dry and placed in a cool and ventilated place, and the possibility of bitterness is also small.

There may be two reasons for the bitterness of corn porridge:

1.In terms of ingredient list: the corn used is of poor quality or stored for too long, resulting in bitter ingredients in the porridge. In addition, if the rice is not cooked or mishandled, it may also cause the porridge to contain bitter ingredients.

2.In terms of production steps: Insufficient cooking time or improper use of seasonings, such as too much alkaline noodles, may also cause the porridge to have a bitter taste.

In order to prevent the porridge from becoming bitter, you can try the following methods:

1.Choose high-quality corn and pay attention to storage conditions to avoid corn moisture and mold.

2.During cooking, make sure that the boiled cherry blossoms have been boiled for enough time and use seasonings in moderation to neutralize the bitterness.

3.During the production process, avoid putting too much alkaline noodles, because too much alkaline noodles may cause the porridge to be bitter.

The above are some ways to prevent corn porridge from becoming bitter, I hope it will help you.

Edible alkali put too much. There are two reasons for the bitterness of the corn porridge in the slow production chain, one is that when making the big slag porridge, it is generally necessary to put alkaline noodles, the edible alkaline noodles can be tight, the large slag porridge is quickly cooked and rotten, and it can also increase the first flavor of the large slag porridge, if the edible alkali is put too much, it will be a large slag porridge, slightly bitter, and there is a kind of corn spoiled, and the porridge will have a bitter taste. The porridge is made by soaking and simmering the ingredients.