The corn kernels are crushed into powder and passed through a 20-mesh sieve. The proportion of particles does not exceed 10%. The color is light yellow, the taste is sweet, and the moisture content is controlled below 14%. The nutrients include crude protein 9.6%, crude fat 5.6%, crude fiber 1.5%, nitrogen-free exudate 69.7%, and crude ash 1.0%. The carbon content is 46.7%, and the nitrogen content is 2.3%. Corn flour contains biotin H, which can delay the aging of mycelial cells. It is often used as a yield increaser with a usage of 2%~3%.
[Discussion]
Corn flour is divided into coarse and fine. Fine powder is easy to mix evenly, which is conducive to the use of mycelium. When companies purchase corn processing powder, they should pay attention to the authenticity. High-quality powder is difficult to dissolve, sinks quickly, and is transparent; counterfeit products are suspended for a long time, turbid and yellow, and may contain pigments. Usage: The dosage of corn flour is 1%~3%. Too high will prolong the vegetative growth and delay fruiting. It is easy to oxidize and deteriorate during storage. Manufacturers often purchase corn kernels and crush them for use the next day. First dry mix the cultivation materials or mix the powdered auxiliary materials, and then stir.