Introduction to the Characteristics and Features of Popcorn Corn Seeds

Special-purpose popcorn corn is popping corn; both the ears and the kernels are smaller than those of ordinary corn. The kernels come in two types, rice-grain type and pearl type, and are almost entirely composed of horny starch, with a hard texture. The kernel color is mostly yellow or white, and there are also red, blue, brown, and even variegated colors. When exposed to high temperatures it has strong popping ability, and even if the kernels are smashed into fragments they do not lose their popping ability. After popping, all of them expose a milky white fluffy substance, in the shape of a mushroom or a butterfly.

How do you make popcorn?

First, prepare an emulsion: 15%-35% butter oil, 45%-70% sugar, 8%-10% water, and 6.5%-8% lipophilic surfactant. Then, put the corn and the emulsion into a popping pot, in the ratio of 100 grams of corn to 50 grams of emulsion, and seal the top lid. Finally, place the popping pot on a stove and keep turning it so that it is heated evenly, and the popcorn will pop out.

What is made above is sweet-type popcorn; salty-type and cream-type can also be made. The emulsion formula for salty-type popcorn is 50%-60% oil, 7%-12% lipophilic surfactant, 5%-10% water, and 20%-30% salt, in the ratio of 20-40 grams of emulsion per 100 grams of corn. The emulsion formula for cream-type popcorn is 20%-30% cheese, 0.5%-5% surfactant, 40%-60% oil, 8%-15% salt, and 6%-22% water, in the ratio of 70-80 grams of emulsion per 100 grams of corn.