Preparation method of sophora flower buds both used as medicines and foods

Abstract

The invention discloses a preparation method of sophora flower buds both used as medicines and foods and relates to the field of processing of foods both used as medicines and foods. The preparation method comprises the following steps: washing fresh sophora flower buds; baking the sophora flower bud at 35 DEG C to 45 DEG C for 1.5h to 2h; then baking at 75 DEG C to 85 DEG C for 1h; then frying at110 DEG C to 120 DEG C for 35min to 45min; then cooling to 10 DEG C to 15 DEG C within 5min to 10min; sealing. According to the preparation method disclosed by the invention, different baking temperature and different baking time are adopted, and water, bitter glycoside, triterpenoid saponin, sophoradiol and volatile oil in the sophora flower buds are released or decomposed in sequence under three temperature gradients; meanwhile, flavonoid, betulin, rutin, vitamin P and inhibiting aldose reductase, which have a main health-care effect, in the sophora flower buds are protected through technology operation including rapid cooling and sealing, so that the sophora flower buds are combined with the health-care effect of the other components.

Description

technical field [0001] The invention relates to the field of food processing with the same origin of medicine and food, and more specifically, the invention relates to a preparation method of sophora japonica with the same origin of medicine and food. Background technique [0002] Shuangji Sophora japonica is an excellent new variety that is innovatively researched through grafting and planting techniques using the national Sophora japonica tree as the female parent. It has two flowering periods a year and can be harvested twice. Huai Mi usually refers to the unbloomed flower buds that grow on the Chinese pagoda tree. Because of its shape like rice grains, it is named "Huai Mi". Existing research data show that Huai Mi is a kind of plant material that is both medicinal and edible and exempt from toxins. , Dendrobium and other substances; Huai Mi has cool and cold characteristics, and its taste is slightly bitter, which is a unique Chinese medicinal material in my country. "...

AI Technical Summary

Problems solved by technology

At the same time, due to the bitter taste of Huai Mi itself, the brewed tea has a bitter taste. If it is only steamed, baked and other conventional methods, it is difficult to remove the bitter taste, resulting in a poor taste in the mouth, which is not suitable for public tastes. Continuous drinking, so it is difficult to play the role of its diet

[0005] At present, the treatment of Huai Mi is usually roasted, but there is not much research on the time and temperature of baking, and the side effects caused by Huai Mi have not been suppressed through specific processing technology