Product Introduction
Sophora Japonica Rice is processed from the seeds of the pagoda tree (Sophora japonica). It is round or oval, white, and hard, with a unique, slightly sweet taste.
Sophora Japonica Rice is rich in protein, starch, fat, and fiber. Protein is a primary nutrient essential for maintaining normal physiological functions. Starch provides an ideal energy source, while fat and fiber contribute to overall health.
In food and medicine, Sophora Japonica Rice is widely used. In food, it is used in cakes, porridge, and noodles, where its sweetness and hardness make it an ideal ingredient. In medicine, it is used in Chinese herbal formulas for clearing heat, detoxifying, and strengthening the spleen and stomach.
Main Active Ingredients
The main components of Sophora Japonica Rice include protein, starch, fat, and fiber. Protein is essential for maintaining normal physiological functions. Starch provides energy for the body. Fat and fiber also contribute to health.
Application Scenarios and Usage
Sophora Japonica Rice is widely used in both food and medicine.
Food Industry
Sophora Japonica Rice is commonly used in cakes, porridge, and noodles. Its unique taste and sweetness enhance the flavor and texture of foods. Use an appropriate amount according to personal preferences and recipe requirements.
Medicine
In Chinese herbal formulas, Sophora Japonica Rice is used for clearing heat, detoxifying, and strengthening the spleen and stomach. It is effective for treating heat-related illnesses, indigestion, and other symptoms. Specific usage and dosage should be determined based on the advice of a doctor or Chinese herbalist.
Source Plant Introduction, Distribution, and Growth Environment
Sophora Japonica Rice comes from the seeds of the pagoda tree (Sophora japonica), a common deciduous tree mainly found in China and East Asia.
The pagoda tree prefers sunny, moist environments, tolerates drought, and adapts well to various soil types. It generally flowers and fruits in the fall, and seeds can be harvested when mature to obtain Sophora Japonica Rice.
Harvesting, Processing, and Storage
Harvesting Time
Sophora Japonica Rice is generally harvested when the pagoda tree's fruit matures. When the fruit turns yellow and cracks, the seeds are ready to be harvested. After harvesting, the seeds need to be dried to maintain quality.
Processing
Harvested Sophora Japonica Rice should be dried. It can be sun-dried or dried using appropriate equipment to remove excess moisture, improving shelf life and quality.
Storage
To maintain the quality and shelf life of Sophora Japonica Rice, store it in a cool, dry place, avoiding direct sunlight. Use dry, sealed containers to prevent moisture and insect infestation.
Proper harvesting, processing, and storage methods ensure the quality and nutritional content of Sophora Japonica Rice, extending its shelf life and making it convenient for use when needed.
Monica Sun is a seasoned expert in the natural raw materials industry, with over a decade of experience specializing in traditional Chinese medicinal herbs, spices, and fungi. She is skilled in the sourcing, processing, and application of these materials, emphasizing sustainability and innovation. Monica Sun has contributed to the development of high-quality natural raw materials that serve as essential components in functional foods, pharmaceuticals, and cosmetics, delivering tailored solutions to meet diverse market needs.
