Correlation Research Of Relationship Between Different Proportion Of Dry And Wet Corn With The Quality Of Puffed Corn

This paper aims at the effects of the mixture with different proportion of dry corn and wet corn on the quality of the extruded corn in production and the formulation of quality standards of middle-class extruded corn with the half dent corn as raw materials as well as the proportion relationship between dry corn and wet corn in differen water levels for the extruded corn corresponding to the standards. Therefore, it will lend data support for the adjustment of proportion of dry and wet corn in processing extruded corn. Studies show that dry and wet corn in different proportion have strong effects on the quality of products in extrusion, especially the water level, in-vitro protein digestibility, crude protein content and protein solubility.When there is more wet corn is, water level, density and protein solubility are higher, but the in-vitro protein digestibility and crude protein are lower. Take half dent corn as an example, results show that in standard middle-class extruded corn, water level should be controlled between 8.7%-9.59%, density between 296.08g-322.66g/L, in-vitro protein digestibility above 90%,crude protein content above 8.17%and protein solubility greater than or equal to 52.22%. Based on the filtered data, we come to the conlusion that there is negative relation between the water level of dry corn and wet corn and that the water level of extruded corn in production has no significant effect on that of the wet corn.This paper sets up and verifies a production module according to the partial regression coefficients, minimizing the production cost on the basis of the good quality of the extruded corn and lending data support to the production of extruded corn.