Sophora flower bud tea and production technology thereof

Abstract

The invention discloses pagodatree flower bud tea and a production process thereof, belongs to the field of scented tea production, and discloses an anti-decomposition agent besides pagodatree flower bud, dried jujube, Chinese wolfberry and honey as common pagodatree flower bud tea is short in quality guarantee period and active ingredients can be gradually oxidized, decomposed and deteriorated, so that the pagodatree flower bud tea is prepared from the raw materials including pagodatree flower bud, dried jujube, Chinese wolfberry and honey. The raw materials of the anti-decomposition agent comprise gelatin, chitin, acetic acid, succinic anhydride, sodium carboxymethyl cellulose and glutamine transaminase, the added anti-decomposition agent can prevent decomposition of active components of the sophora flower bud tea caused by permeation of oxygen and water, the shelf life of the sophora flower bud tea is effectively prolonged, and the effectiveness of the sophora flower bud tea is effectively improved. The taste and flavor of the sophora flower bud tea are effectively guaranteed.

Description

Technical Field

[0001] The invention relates to the field of making sophora japonica tea, in particular to sophora japonica tea and a production process thereof. Background Art

[0002] Sophora japonica L. (Flos Sophorae Immaturus) is the dried flower bud of the leguminous plant Sophora japonica L., which is mainly grown in the Loess Plateau and North my country. It is a unique Chinese medicinal material. Studies have shown that Sophora japonica L. has a high content of flavonoids and has antioxidant, anti-inflammatory, analgesic, anti-cancer, and lipid-lowering and blood sugar-lowering effects. It has high nutritional and health value. Therefore, the development and utilization of Sophora japonica L. has broad prospects.

[0003] Sophora japonica tea is a common health tea made from Sophora japonica beans, and is also a classic representative of Shanxi medicinal tea. Sophora japonica tea has the concept of "clearing, regulating, and replenishing" in traditional Chinese medicine. Long-term use can make the body reach a relatively balanced state. The content of amino acids, flavonoids, and selenium in Sophora japonica tea is extremely high, and it has a good preventive and therapeutic effect on cardiovascular and cerebrovascular diseases. However, in the traditional preparation method, the main active ingredients in Sophora japonica beans, such as rutin, will decompose partially at high temperatures, and will react with air to slowly oxidize and decompose during storage. After a period of time, not only will the unique active ingredients in Sophora japonica tea decompose, the effectiveness of Sophora japonica tea will weaken, and other ingredients in Sophora japonica tea will gradually oxidize and deteriorate, greatly shortening the shelf life.

[0004] Therefore, it is necessary to find a new Sophora japonica tea and a production process thereof to solve the problems of short shelf life and decomposition failure of active ingredients of Sophora japonica tea. Summary of the invention

[0005] In view of this, the object of the present invention is to provide a sophora japonica tea and a production process thereof, so as to solve the problem that the sophora japonica tea has a short shelf life after processing and the active ingredients become ineffective due to oxidation and decomposition.

[0006] The present invention solves the above technical problems by the following technical means:

[0007] The invention discloses a sophora japonica seed tea, which comprises the following raw materials: sophora japonica seed, dried jujube, wolfberry, honey and an antidecomposition agent.

[0008] Further, the anti-decomposition agent comprises the following raw materials:

[0009] Gelatin, chitin, acetic acid, succinic anhydride, sodium carboxymethylcellulose, transglutaminase.

[0010] Furthermore, the sophora japonica seed is dried sophora japonica seed, and the mass volume ratio of the raw materials in the sophora japonica seed tea is as follows:

[0011] Sophora japonica seeds: dried dates: wolfberries: honey: anti-decomposition agents are (500-600) g: (50-65) g: (15-20) g: (25-32) mL: (30-40) mL.

[0012] Further, the raw material mass ratio of the anti-decomposition agent is as follows:

[0013] Gelatin: chitin: acetic acid: succinic anhydride: sodium carboxymethyl cellulose: glutamine transaminase is (95-110): (21-25): (3-6): (5-7): (13-18): (0.5-2).

[0014] The invention also discloses a production process of the sophora japonica tea, which comprises the following steps:

[0015] (1) Screening and disinfection: After fresh Sophora japonica buds are screened, the blooming petals, impurities and unfull Sophora japonica buds are removed, and the Sophora japonica buds are rinsed with running water for 1-2 times, and soaked in a sodium chloride solution with a mass concentration of 5% for 10-15 min. The Sophora japonica buds are fished out and drained, and after the water is heated to boiling, the Sophora japonica buds are added to a steamer and cooked for 18-22 min. The Sophora japonica buds are taken out, cooled, and dried at 55-65° C. for 3-4 h to obtain dried Sophora japonica buds;

[0016] Preferably, during the cooking process, the Sophora japonica rice needs to be placed in cotton cloth for cooking, and the cooked Sophora japonica rice needs to be tested for the total number of pathogenic bacteria, and the total number of bacteria per gram is ≤18,000, which means it is qualified.

[0017] (2) Stir-frying and cooling: Turn on the fire to preheat the wok. After the water vapor evaporates, pour the expanded clay into the wok for preheating. Heat the wok temperature to 220-300°C. Quickly pour in the dried Sophora japonica rice and stir-fry. After frying for 8-12 minutes, the surface of the Sophora japonica rice will become charred. Then pour the anti-decomposition agent into the wok and stir-fry continuously to stir. After 2-4 minutes, remove the expanded clay, add dried dates, wolfberry, and honey into the wok and stir-fry for 5-7 minutes. Pour out and cool to obtain Sophora japonica rice tea.

[0018] The specific heat capacity of expanded clay is small, and it is easy to absorb and dissipate heat. After preheating to a certain temperature, pour in the Sophora japonica rice. During the stir-frying process, the Sophora japonica rice is evenly distributed around the expanded clay and can evenly absorb the heat emitted by the expanded clay. After frying, the Sophora japonica rice is evenly carbonized over a large area, and it is not easy for some parts to be over-gelatinized due to heating.

[0019] Further, the preparation method of the antidecomposition agent is as follows:

[0020] A: Weigh succinic anhydride and dissolve it in anhydrous ethanol to prepare a succinic anhydride solution; weigh gelatin and dissolve it in water, and adjust the pH to 9-12, maintain the adjusted pH value unchanged, then slowly drop the succinic anhydride solution and filter it, and dry it at low temperature to obtain a primary product;

[0021] B: The primary product and chitin are dissolved in an inorganic salt solution, and then sodium carboxymethyl cellulose is added to obtain a suspension. Glutamine aminotransferase is weighed and poured into the suspension and stirred evenly. The pH is adjusted to 8-10, and the mixture is allowed to stand for 9-11 hours and then acetic acid is added. The mixture is heated to 60-80°C and stirred to obtain an anti-decomposition agent.

[0022] Furthermore, during the frying process of step (2), the ceramsite poured in occupies 1 / 3 of the volume of the frying pan.

[0023] Furthermore, the ceramsite is medical stone ceramsite, which is spherical or ellipsoidal with a diameter of 4-5 mm.

[0024] Furthermore, in the preparation method of the anti-decomposition agent, the inorganic salt solution is a sodium chloride solution with a mass concentration of 10%.

[0025] In order to prevent the oxidation and deterioration of Sophora japonica tea, gelatin is selected to prepare a non-toxic and harmless anti-decomposition agent, which is added during frying and adheres to the Sophora japonica during the frying process. After cooling, a thin film is formed on the outer layer of the Sophora japonica. Chitin has low solubility in water, so chitin and gelatin are added to form an anti-decomposition matrix for covalent bonding. Due to the introduction of gelatin, the overall water solubility increases, which also avoids the subsequent addition to Sophora japonica tea affecting the formation of tea soup. Substituting hydrogen atoms on gelatin macromolecules with succinic anhydride can reduce the isoelectric point of gelatin at the same time, improve the elasticity of anti-decomposition matrix, make the film not easy to break and more easily capture water molecules, make the water solubility of anti-decomposition agent further increase, but at this time, the porosity of anti-decomposition matrix after film formation is larger, oxygen easily permeates the film and continues to combine with the active ingredients in the bud of Sophora japonica, therefore, acetic acid is mixed, the binding sites of part of water are replaced by the active groups of acetic acid, cross-linked with gelatin molecules by hydrogen bond or electrostatic action, and the self-curling and crystallization of gelatin segments are partially hindered at the same time, the microstructure of the film is maintained uniform and stable, and oxygen is prevented from permeating, and the stability of the active ingredients is guaranteed. The sodium carboxymethyl cellulose added at the same time is grafted with the anti-decomposition matrix, which can greatly improve the adsorption and high temperature resistance of bud of Sophora japonica, prevent the anti-decomposition agent formed at last from decomposing and reacting at high temperature and losing its effect, and can absorb a part of active substances while being adsorbed on the surface of Sophora japonica, reduce the escape of active substances, thereby improve the shelf life of Sophora japonica tea.

[0026] Beneficial effects:

[0027] 1. The invention uses sophora japonica seeds, dried jujubes, wolfberries, honey and antidecomposition agents as raw materials to make sophora japonica seeds tea, and adds ceramsite during the sophora japonica seeds frying process and stir-fries the mixture, so that the sophora japonica seeds are evenly heated during the stir-frying process, and the sophora japonica seeds are not easily deeply burnt to make the sophora japonica seeds tea bitter, and the color quality is better and the taste is burnt and mellow.

[0028] 2. The present invention adds an antidecomposition agent during the preparation of the sophora japonica bean tea. The antidecomposition agent is added during stir-frying and adheres to the outer layer of the fried and charred sophora japonica bean. During the storage process, the sophora japonica bean is prevented from being oxidized in the air and causing the loss of active ingredients. The antidecomposition agent dissolves in water and does not affect the flavor of the sophora japonica bean tea. DETAILED DESCRIPTION

[0029] The present invention will be described in detail below with reference to embodiments:

[0030] The present invention provides a sophora japonica tea and a production process thereof, and the specific preparation process is as follows:

[0031] Embodiment 1: preparation of Sophora japonica tea

[0032] Before preparing the Sophora japonica tea in this embodiment, it is necessary to first prepare the raw material anti-decomposition agent in the Sophora japonica tea:

[0033] Preparation of antidegradants:

[0034] A: Weigh 6 g of succinic anhydride and dissolve it in anhydrous ethanol to prepare a 10% succinic anhydride solution; weigh 100 g of gelatin and dissolve it in 500 g of water, and adjust the pH to 10, maintain the adjusted pH value unchanged, then slowly drop the succinic anhydride solution and filter it, and dry it at 50°C for 5 hours to obtain the primary product;

[0035] B: The primary product and 23 g of chitin were dissolved in 460 g of a 10% sodium chloride solution, and 15 g of sodium carboxymethyl cellulose was added to obtain a suspension. 1.3 g of glutamine transaminase was weighed and poured into the suspension and stirred evenly. The pH was adjusted to 9, and the mixture was allowed to stand for 10 h. 4 g of acetic acid was added, and the mixture was heated to 70° C. and stirred to obtain an antidecomposition agent.

[0036] Preparation of Sophora japonica tea:

[0037] (1) Screening and disinfection: Fresh sophora japonica seeds were screened to remove blooming petals, impurities and unfull sophora japonica seeds, rinsed twice with running water, and soaked in a sodium chloride solution with a mass concentration of 5% for 13 min. The sophora japonica seeds were fished out and drained, cotton cloth was spread on a steamer, the sophora japonica seeds were placed in the cotton cloth, and the water was heated to boiling and then steamed for 20 min. The sophora japonica seeds were taken out, cooled, and dried at 60° C. for 4 h. The total number of pathogenic bacteria was detected, and the total number of bacteria per gram was ≤18,000, and dried sophora japonica seeds were obtained;

[0038] (2) Stir-frying and cooling: Turn on the fire to preheat the wok. After the water vapor evaporates, pour the expanded clay into the wok to 1 / 3 of the wok volume and heat the wok to a temperature of 260°C. Quickly pour in 550 g of dried Sophora japonica rice and stir-fry. After frying for 10 min, the surface of the Sophora japonica rice becomes charred. Then pour 35 mL of anti-decomposition agent into the wok and stir-fry continuously to stir. After 3 min, remove the expanded clay, add 60 g of dried jujube, 18 g of wolfberry, and 30 mL of honey into the wok and stir-fry for 6 min. Pour out and cool to obtain Sophora japonica rice tea.

[0039] Embodiment 2: preparation of Sophora japonica tea

[0040] Preparation of antidegradants:

[0041] A: Weigh 5g of succinic anhydride and dissolve it in anhydrous ethanol to prepare a 10% succinic anhydride solution, weigh 95g of gelatin and dissolve it in 475g of water, and adjust the pH to 9, maintain the adjusted pH value unchanged, then slowly drop the succinic anhydride solution and filter it, and dry it at 50°C for 5h to obtain the primary product;

[0042] B: The primary product and 21 g of chitin were dissolved in 420 g of a 10% sodium chloride solution, and 13 g of sodium carboxymethyl cellulose was added to obtain a suspension. 0.5 g of glutamine transaminase was weighed and poured into the suspension and stirred evenly. The pH was adjusted to 8, and the mixture was allowed to stand for 9 h. 3 g of acetic acid was added, and the mixture was heated to 80° C. and stirred to obtain an antidecomposition agent.

[0043] Preparation of Sophora japonica tea:

[0044] (1) Screening and disinfection: Fresh sophora japonica seeds were screened to remove blooming petals, impurities and unfull sophora japonica seeds, rinsed twice with running water, and soaked in a sodium chloride solution with a mass concentration of 5% for 10 min. The sophora japonica seeds were fished out and drained, cotton cloth was spread on a steamer, the sophora japonica seeds were placed in the cotton cloth, and the water was heated to boiling and then steamed for 18 min. The sophora japonica seeds were taken out, cooled, and dried at 55° C. for 4 h. The total number of pathogenic bacteria was detected, and the total number of bacteria per gram was ≤18,000, and dried sophora japonica seeds were obtained;

[0045] (2) Stir-frying and cooling: Turn on the fire to preheat the wok. After the water vapor evaporates, pour the expanded clay into the wok to 1 / 3 of the wok volume, heat the wok to a temperature of 220°C, quickly pour in 500g of dried Sophora japonica rice and stir-fry. After frying for 12 minutes, the surface of the Sophora japonica rice becomes charred. Then pour 30mL of anti-decomposition agent into the wok and stir-fry continuously to stir. After 4 minutes, remove the expanded clay, add 50g of dried jujube, 15g of wolfberry, and 25mL of honey into the wok and stir-fry for 5 minutes. Pour out and cool to obtain Sophora japonica rice tea.

[0046] Embodiment 3: preparation three of Sophora japonica tea

[0047] Preparation of antidegradants:

[0048] A: Weigh 7g of succinic anhydride and dissolve it in anhydrous ethanol to prepare a succinic anhydride solution with a mass fraction of 10%, weigh 110g of gelatin and dissolve it in 550g of water, and adjust the pH to 12, maintain the adjusted pH value unchanged, then slowly drop the succinic anhydride solution and filter it, and dry it at 50°C for 5h to obtain the primary product;

[0049] B: The primary product and 25 g of chitin are dissolved in 500 g of a 10% sodium chloride solution, and then 18 g of sodium carboxymethyl cellulose is added to obtain a suspension. 2 g of glutamine transaminase is weighed and poured into the suspension and stirred evenly. The pH is adjusted to 10, and the mixture is allowed to stand for 11 h. Then 6 g of acetic acid is added, and the mixture is heated to 60° C. and stirred to obtain an antidecomposition agent.

[0050] Preparation of Sophora japonica tea:

[0051] (1) Screening and disinfection: Fresh sophora japonica seeds were screened, and the blooming petals, impurities and unfull sophora japonica seeds were removed. The seeds were rinsed with running water once, and soaked in a sodium chloride solution with a mass concentration of 5% for 10 min. The sophora japonica seeds were fished out and drained. Cotton cloth was spread on a steamer, and the sophora japonica seeds were placed in the cotton cloth. The water was heated to boiling and then steamed for 22 min. The sophora japonica seeds were taken out, cooled, and dried at 65° C. for 3 h. The total number of pathogenic bacteria was detected, and the total number of bacteria per gram was ≤18,000, and dried sophora japonica seeds were obtained;

[0052] (2) Stir-frying and cooling: Turn on the fire to preheat the wok. After the water vapor evaporates, pour the expanded clay into the wok to 1 / 3 of the wok volume, heat the wok to 300°C, quickly pour in 600g of dried Sophora japonica rice and stir-fry. After frying for 8 minutes, the surface of the Sophora japonica rice becomes charred. Then pour 40mL of anti-decomposition agent into the wok and stir-fry continuously to stir. After 2 minutes, take out the expanded clay, add 65g of dried jujube, 20g of wolfberry, and 32mL of honey into the wok and stir-fry for 7 minutes. Pour out and cool to obtain Sophora japonica rice tea.

[0053] Comparative Example 1: Preparation of Sophora japonica tea

[0054] Comparative Example 1 is compared with Example 1. The main difference is that no anti-decomposition agent is added in step (2) of the production process of Sophora japonica tea in Comparative Example 1. The remaining steps and raw materials used are the same. The preparation process of Comparative Example 1 is as follows:

[0055] Preparation of Sophora japonica tea:

[0056] (1) The same as the preparation step (1) of Sophora japonica tea in Example 1;

[0057] (2) Stir-frying and cooling: Turn on the fire to preheat the wok. After the water vapor evaporates, pour the expanded clay into the wok to 1 / 3 of the wok volume, heat the wok to a temperature of 260°C, quickly pour in 550g of dried Sophora japonica seeds and stir-fry. After frying for 10 minutes, the surface of the Sophora japonica seeds becomes charred. Remove the expanded clay, add 60g of dried dates, 18g of wolfberry, and 30mL of honey into the wok and stir-fry for 6 minutes. Pour out and cool to obtain Sophora japonica seed tea.

[0058] Comparative Example 2: Preparation of Sophora japonica tea

[0059] Comparative Example 2 is in contrast to Example 1, the main difference being that no ceramsite is added in step (2) of the production process of Sophora japonica tea in Comparative Example 2, and the remaining steps and raw materials used are the same. The specific preparation process of Comparative Example 2 is as follows:

[0060] Preparation of antidecomposition agent: the same as the steps in Example 1;

[0061] Preparation of Sophora japonica tea:

[0062] (1) The same as the preparation step (1) of Sophora japonica tea in Example 1;

[0063] (2) Stir-frying and cooling: Preheat the wok and heat it to 260°C after the water vapor evaporates. Quickly pour in 550 g of dried Sophora japonica seeds and stir-fry. After frying for 10 min, the surface of the Sophora japonica seeds becomes charred. Then add 60 g of dried dates, 18 g of wolfberry, and 30 mL of honey to the wok and stir-fry for 6 min. Pour out and cool to obtain Sophora japonica seeds tea.

[0064] Comparative Example 3: Preparation of Sophora japonica tea

[0065] Comparative Example 3 is in contrast to Example 1, the main difference being that chitin and sodium carboxymethyl cellulose are not added in step B of the preparation of the anti-decomposition agent of Sophora japonica tea in Comparative Example 3, and the remaining steps and raw materials used are the same. The preparation process of Comparative Example 3 is as follows:

[0066] Preparation of antidegradants:

[0067] A: Same as step A in Example 1;

[0068] B: The primary product was dissolved in 460 g of a 10% sodium chloride solution to obtain a suspension, 1.3 g of glutamine aminotransferase was weighed and poured into the suspension and stirred evenly, the pH was adjusted to 9, the mixture was allowed to stand for 10 h, 4 g of acetic acid was added, the temperature was raised to 70° C., and the mixture was stirred and mixed to obtain an antidecomposition agent.

[0069] Preparation of Sophora japonica tea: same as in Example 1.

[0070] Comparative Example 4: Preparation of Sophora japonica tea

[0071] Comparative Example 4 is compared with Example 1, and the main difference is that no succinic anhydride solution is added in step A of the anti-decomposition agent of Comparative Example 4, and the remaining steps and raw materials used are the same. The specific preparation process of Comparative Example 4 is as follows:

[0072] Preparation of antidegradants:

[0073] A: Weigh 100g gelatin and dissolve it in 500g water, adjust the pH to 10, and dry it at 50℃ for 5h to obtain the initial product;

[0074] B: Same as step B in Example 1.

[0075] Preparation of Sophora japonica tea: same as in Example 1.

[0076] Comparative Example 5: Preparation of Sophora japonica tea

[0077] Comparative Example 5 is in contrast to Example 1, the main difference being that acetic acid is not added in step B of the anti-decomposition agent of Comparative Example 5, and the remaining steps and raw materials used are the same. The specific preparation process of Comparative Example 5 is as follows:

[0078] Preparation of antidegradants:

[0079] A: Same as step A in Example 1;

[0080] B: The primary product and 23 g of chitin were dissolved in 460 g of 10% sodium chloride solution, and 15 g of sodium carboxymethyl cellulose was added to obtain a suspension. 1.3 g of glutamine aminotransferase was weighed and poured into the suspension and stirred evenly. The pH was adjusted to 9, and the mixture was allowed to stand for 10 h. The mixture was heated to 70° C. and stirred to obtain an antidecomposition agent.

[0081] Preparation of Sophora japonica tea: same as in Example 1.

[0082] Experimental test: Antioxidant content detection of Sophora japonica tea

[0083] 1. Experimental groups:

[0084] Weigh 2 g each of the Sophora japonica tea prepared in Example 1 and Comparative Examples 1-5 and 2 g of commercially available Sophora japonica tea, let stand for 2 days at 60° C. with oxygen, brew with 500 mL of boiling water and simmer for 10 min, take out the tea from each group, and detect antioxidant substances.

[0085] 2. Detection method:

[0086] Determination of antioxidant substances:

[0087] (1) Determination of total polyphenols: The Folin-Cio-calteu method was used to determine the total polyphenol content in tea soup based on the gallic acid standard curve;

[0088] (2) Determination of total flavonoids: Using rutin as a standard, the sodium nitrite-aluminum nitrate colorimetric method was used to determine the total flavonoid content in the tea soup. The total flavonoid content in the tea soup was calculated based on the rutin standard curve;

[0089] (3) Determination of amino acid nitrogen: The content of amino acid nitrogen in tea soup was determined by acidometer method.

[0090] (4) Determination of reducing sugar: The content of reducing sugar in tea soup was determined by direct titration method.

[0091] (5) Determination of total sugar: Take tea soup in a conical flask, add 10 mL of water and 2 mL of 6 mol / L hydrogen chloride solution, and heat in a 70°C water bath for 15 min. After cooling, add 2 drops of methyl red indicator solution and titrate to neutral with sodium hydroxide solution. The other steps refer to the determination method of reducing sugar.

[0092] The test data is shown in Table 1:

[0093] Table 1

[0094]

[0095] Experiment 2: Sensory test of Sophora japonica tea

[0096] Weigh 2 g of each of the sophora japonica tea prepared in Example 1 and Comparative Examples 1-5, let stand for 2 days at 60° C., and evaluate the quality of the sophora japonica tea in Example 1 and Comparative Examples 1-5 from the four factors of “appearance, soup color, aroma, and taste” according to the national standard tea sensory evaluation method (GB / T23776-2018), as shown in the results of Table 2;

[0097] Table 2

[0098] Appearance Soup color aroma taste Example 1 Uniform color Clear golden Burnt aroma Aroma Comparative Example 1 Uniform color Clear golden Burnt aroma Aroma Comparative Example 2 Uneven color, some parts are burnt black turbid Burnt smell Bitter Comparative Example 3 Uniform color Clear golden Burnt aroma Aroma Comparative Example 4 Uniform color Clear golden Burnt aroma Aroma Comparative Example 5 Uniform color Clear golden Burnt aroma Aroma Commercially available Sophora japonica tea A little bit burnt black Clear golden Burnt aroma Light fragrance

[0099] Experimental data analysis:

[0100] From Tables 1 and 2, we can see that

[0101] (1) Compared with Comparative Examples 1-5, the contents of total flavonoids, total polyphenols, amino acid nitrogen, reducing sugars, and total sugars in Example 1 are significantly higher than those in Comparative Examples 1-5, wherein the contents of total polyphenols, total flavonoids, amino acid nitrogen, reducing sugars, and total sugars in Comparative Example 1 are reduced by 84.03 μg GAE·mL, respectively, compared with those in Example 1. -1 、96.9mg / g、0.68mg·(100mL -1 )、9.13mg·(100mL -1 )、8.5mg·(100mL -1), this is because no anti-decomposition agent was added in Comparative Example 1, which failed to prevent oxygen from oxidizing and decomposing active substances such as rutin in Sophora japonica tea, resulting in a decrease in the content of flavonoids in Sophora japonica tea.

[0102] (2) The contents of total polyphenols, total flavonoids, amino acid nitrogen, reducing sugars, and total sugars in Comparative Example 2 were reduced by 114.26 μg GAE·mL compared with those in Example 1. -1 、120.32mg / g、0.8mg·(100mL -1 )、11.2mg·(100mL -1 )、11.76mg·(100mL -1 ), this is because no ceramsite and anti-decomposition agent were added in Comparative Example 2, not only did Comparative Example 1 fail to prevent the oxidation of the active substances in the Sophora japonica tea, but also the heating was uneven, and the active substances in the burnt parts of the Sophora japonica tea were overheated and decomposed in large quantities, resulting in a significant reduction in the amount of active substances.

[0103] (3) The total polyphenols, total flavonoids, amino acid nitrogen, reducing sugars, and total sugars in Comparative Example 3 were reduced by 57.35 μg GAE·mL compared with those in Example 1. -1 、89.73mg / g、0.55mg·(100mL -1 )、5.39mg·(100mL -1 )、5.38mg·(100mL -1 ), this is because chitin and sodium carboxymethyl cellulose are not added to the anti-decomposition agent in Comparative Example 3, and it cannot be well adsorbed on the surface of the Sophora japonica rice and is easy to fall off. At the same time, the anti-decomposition agent has poor water solubility and is not easy to adhere to the outside of the Sophora japonica rice to form a uniform diaphragm to block the air, resulting in a decrease in the content of active substances and a shortened shelf life.

[0104] (4) The total polyphenols, total flavonoids, amino acid nitrogen, reducing sugars, and total sugars in Comparative Example 4 were reduced by 51.56 μg GAE·mL compared with those in Example 1. -1 、52.06mg / g、0.31mg·(100mL -1 )、3.57mg·(100mL -1 )、3.21mg·(100mL -1 ), this is because no succinic anhydride is used in the anti-decomposition agent of Comparative Example 4, and no acetic acid is added to the anti-decomposition agent of Comparative Example 5, which fails to reduce the porosity in the anti-decomposition agent, and the oxygen permeability is large, so the active ingredient can still be slowly oxidized.

[0105] (5) The appearance color of the locust bean tea of ​​Example 1, Comparative Example 1, and Comparative Examples 3-5 is uniform, the soup color is clear and golden, and the taste is strong and fragrant. A closer observation shows that the locust bean tea prepared in Example 1 is superior in taste and soup color, and has a stronger aroma; while the color of Comparative Example 2 is uneven, and the uneven heating during the frying process has caused the soup color to be turbid and the taste to be bitter.

[0106] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the purpose and scope of the technical solutions of the present invention, which should be included in the scope of the claims of the present invention. The techniques, shapes, and structural parts not described in detail in the present invention are all known technologies.

Claims

1. A sophora japonica tea, characterized in that The sophora japonica tea comprises the following raw materials: Sophora japonica seeds, dried dates, wolfberries, honey, antidegradants.

2. The sophora japonica tea according to claim 1, characterized in that: The antidecomposition agent comprises the following raw materials: Gelatin, chitin, acetic acid, succinic anhydride, sodium carboxymethylcellulose, transglutaminase.

3. The sophora japonica tea according to claim 1, characterized in that: The sophora japonica seed is dried sophora japonica seed, and the raw material mass volume ratio in the sophora japonica seed tea is as follows: Sophora japonica seeds: dried dates: wolfberries: honey: anti-decomposition agents are (500-600) g: (50-65) g: (15-20) g: (25-32) mL: (30-40) mL.

4. The sophora japonica tea according to claim 2, characterized in that: The raw material mass ratio of the antidecomposition agent is as follows: Gelatin: chitin: acetic acid: succinic anhydride: sodium carboxymethyl cellulose: glutamine transaminase is (95-110): (21-25): (3-6): (5-7): (13-18): (0.5-2).

5. A production process of Sophora japonica tea, characterized in that: The production process comprises the following steps: (1) Screening and disinfection: After screening, the fresh Sophora japonica seeds are rinsed 1-2 times, soaked in a sodium chloride solution for 10-15 min, fished out and drained, steamed in a steamer, taken out, cooled, and dried at 55-65° C. for 3-4 h to obtain dried Sophora japonica seeds; (2) Stir-frying and cooling: Turn on the fire to preheat the wok, pour the expanded clay into the wok and heat it. When the temperature in the wok is 220-300°C, quickly pour in the dried Sophora japonica rice and stir-fry. After frying for 8-12 minutes, the surface of the Sophora japonica rice will become charred. Then pour the anti-decomposition agent into the wok and stir-fry continuously to stir. After 2-4 minutes, remove the expanded clay, add dried dates, wolfberry, and honey into the wok and stir-fry for 5-7 minutes, pour out and cool, and Sophora japonica rice tea is obtained.

6. The production process of a sophora japonica tea according to claim 5, characterized in that: The preparation method of the antidecomposition agent is as follows: A: Weigh succinic anhydride and dissolve it in anhydrous ethanol to prepare a succinic anhydride solution; weigh gelatin and dissolve it in water, and adjust the pH to 9-12, maintain the adjusted pH value unchanged, then slowly drop the succinic anhydride solution and filter it, and dry it at low temperature to obtain a primary product; B: The primary product and chitin are dissolved in an inorganic salt solution, and then sodium carboxymethyl cellulose is added to obtain a suspension. Glutamine aminotransferase is weighed and poured into the suspension and stirred evenly. The pH is adjusted to 8-10, and the mixture is allowed to stand for 9-11 hours. Acetic acid is then added, and the mixture is heated to 60-80°C and stirred to obtain an anti-decomposition agent.

7. The production process of a Sophora japonica tea according to claim 5, characterized in that: During the frying process of step (2), the ceramsite poured in occupies 1 / 3 of the volume of the frying pan.

8. The production process of a sophora japonica tea according to claim 5, characterized in that: The ceramsite is spherical or ellipsoidal, with a diameter of 4-5 mm.

9. The production process of a sophora japonica tea according to claim 6, characterized in that: In the preparation method of the anti-decomposition agent, the inorganic salt solution is a sodium chloride solution with a mass concentration of 10%.

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