Moldy corn mash identification
1. Normal corn kernels are mostly yellow-white, full of particles, no damage, no insect bites, insect infestations and moldy deterioration. Moldy corn has yellow or green, black hyphae in the visible embryo and has a loose texture and musty taste.
2. Moldy corn bran is particularly easy to separate.
3. Observe the germs. Inside the corn germ, there is a large black or dark gray area with moldy corn. At the bottom there is a small spot of black corn with good quality.
4. On the palate, the better the corn eats, the sweeter it is. The moldy corn tastes bitter in the mouth.
5. In fullness, the proportion of moldy corn is low and the grain is not full. Take a handful of floating particles in the water. In addition, we must also be alert to unscrupulous traders using oil to polish moldy corn and dry them. There are also some lawless elements who spray germinating corn with herbicides and then sell it for drying.
6. The blackening of corn kernels is caused by prolonged periods of high humidity and high temperature; the embryos have green outer layers, which are caused by threshing prematurely, and are too late to dry; germinal skin becomes green or black, which is the reason why the time is too long.
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