Abstract: Preliminary investigation on processing technology of black sweet corn flakes with nutritional and healthy functions was reported.Black sweet corn, via flaying, taking off the embryo, grinding, confecting, extruding, molding and cooling, becomes black sweet corn flakes. The optimal ratio of the raw material is: corn flour 100%, water 30%, rye flour 30%, yellow corn flour 30%, patato starch 7% and sweet potato starch 4%. The rev of screw is 100r/min. Extrudering three heating stages, temperature are 80, 130 and l70℃, and the moisture of the product before and after extruding are 15%and 18%.

Key words: black sweet corn flakes, processing technology, nutritional