This experiment studied the technological conditions of enzymic extraction of dietary fiber of corn dregs.

Study on new technique of fermenting sauce by using corn lees;

The technique of extracting corn pro lamine from corn lees was studied.

Study on vinegar production using corn skin and grit with solid-state fermetation;

Using the byproduct,namely,the corn skin and grit produced from corn starch and protein extraction as the material of the saccharifying koji fermentation,and then hydrolysing the corn skin and grit with this kind of saccharifying koji,the saccharified solution was obtained.

The desiccants in common use have some shortcoming of themselves, in order to find substitutes and find a new way of processing the agriculture byproduct, in this paper, we prepared desiccant from corn hull.

Moving the starch, protein, fat and wax contained in glutinous-corn skin dregs with chemical reagents combined with enzymes and anhydrous alcohol, purer dietary fiber was produced.

Three different micronizing methods to the corn germ-residue, the by-product ofhalf-wet corn process, are studied.