Corn puffing methods are wet and dry puffing, corn puffing is in the moisture, heat, mechanical shear, friction, kneading and pressure difference under the combined effect of starch paste process. When the corn flour mixed with steam and water, starch granules began to absorb water expansion, through the expansion chamber, the rapidly rising temperature and the spiral blade rubbing the net bag-like starch granules to accelerate the absorption of water, the crystal structure began to disintegrate, hydrogen bonding fracture, expansion of starch granules began to rupture into a viscous molten body, in the puffing machine outlet due to the instantaneous drop in pressure, the steam (water) instantly dispersal of a large number of swollen starch The granules disintegrate and the starch is pasteurized. High temperature, high pressure and mechanical shear so that extrusion puffing than other processing methods to produce a more complete starch paste, the general paste degree of up to 80% to 100%, compared with the conventional cooking process, can make the plant cell wall rupture, the starch chain is shorter, so as to improve the digestibility of the more effective. Factors affecting the expansion of corn are more, mainly moisture, expansion temperature, expansion differential pressure and cavity mechanical shear, which is also a few factors that can be controlled in the current expansion production. \x0d\currently, corn extrusion puffing is divided into two dry and wet method, there are a lot of users think that adding water is the wet method, do not add water is the dry method, there are also people who think that can be added from the puffing chamber to the steam or water is the wet puffing, in fact, this is all a misunderstanding. The so-called wet method refers to the steam pre-conditioning and then puffing, dry method is no steam pre-conditioning, direct puffing, even if it is adding water, but also dry method. Generally speaking, wet production is more efficient than dry production, but it needs steam boiler, and the investment is a little larger than the dry method. In the production of puffed corn, whether to use the dry method or the wet method, depending on the user's specific circumstances and product requirements. \x0d\ Corn Puffed Cake \x0d\\\ color beige, block shape is uniform, is a casual food for all ages. \x0d\\ raw materials: 20 kg of corn (processed corn grits about 6 kg), 2 kg of sugar, 500 g of sugar dilution. 100 grams of cooked sesame seeds. \x0d\ process\\\x0d\\\selection-> de-hybridization-> soaking-> crushing-> puffing-> boiled sugar-> hanging slurry-> shaping-> finished product. \x0d\\\ Operating Points\x0d\\\①Selection of materials: Selection of full-seeded, non-moldy, non-moth-eaten red corn is good, yellow or white corn can also be used. \x0d\\ \②Demulsification: use a dustpan or sieve to remove impurities such as sand, stones and chaff from the corn. \x0d\\\ ③Soak: Soak the corn in water for 30 to 40 minutes in winter, about 25 minutes in spring and fall, and a little less time in summer. Make the corn epidermis absorb water to expand and produce elasticity, in order to facilitate the peeling and formation of particles in the crushing. \x0d\4 Crushing: Fish out the corn to dry the water, put it into the crusher to break it into fine particles of 3 millimeters in diameter, and then use a dustpan to remove the residual corn husk. \x0d\\ ⑤ Puffing: Puff the corn grains with a puffer into long strips 6 mm in diameter and 40 mm long, and put them in a large basin. \x0d\\6 boiling sugar: net pot on the fire, into the sugar and sugar dilution, add 1 kg of water, simmering with low heat to a large white foam, behind and into many small fish-eye bubbles and color yellowish, immediately off the fire. To master the fire, pay close attention to the tenderness of the syrup, to prevent the finished product after the occurrence of sticky teeth, pinch teeth and other phenomena. \x0d\⑦ Hanging syrup: pour the syrup into the puffed cornstalks, sprinkle in the fried sesame seeds and mix quickly. After pouring the syrup must be stirred quickly to make it hang evenly on the raw materials. If the speed is slow, the syrup becomes cold and hardens and does not combine well with the cornstrips. \x0d\\ \8Forming: put a pre-made wooden frame on the board, smear a layer of cooking oil on the bottom surface and the inner wall of the frame, then pour in the mixed cornstripes, knock back and forth with a mallet, compact and flatten them to make them even and consistent in thickness. \x0d\9 Finished: When cold, remove the wooden frame, that is, into a large piece of corn puffed cake. Then use a knife to cut into small pieces of four sides, and weighing, packaging, that is, the finished product.