Manufacturing method of natural cinnamyl aldehyde wine

A manufacturing method and technology of cinnamaldehyde wine, applied in the field of winemaking, can solve problems such as affecting taste

Pending Publication Date: 2020-09-08
三益创价生物科技(深圳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the brewing process of cinnamon raw materials, in addition to producing cinnamaldehyde, it will also produce many

Method used

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  • Manufacturing method of natural cinnamyl aldehyde wine
  • Manufacturing method of natural cinnamyl aldehyde wine
  • Manufacturing method of natural cinnamyl aldehyde wine

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Embodiment Construction

[0031] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Apparently, the embodiments described below are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0032] see figure 1 , the embodiment of the present invention provides a kind of manufacture method of natural cinnamon aldehyde wine, comprises the following steps:

[0033] Raw material processing: Add 20 kg of cinnamon leaf raw material into 100 liters of R0 pure water, cook at 70-120°C for 2-3 hours and set aside;

[0034] Koji making: centrifugally filter the extracted product, remove the residue, add sucrose to the filtrate, cool, an...

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Abstract

The invention discloses a manufacturing method of natural cinnamyl aldehyde wine, and relates to the technical field of wine brewing innovation. The manufacturing method of the natural cinnamyl aldehyde wine comprises the following steps: taking a raw material obtained after cinnamyl aldehyde is extracted from cinnamon leaves, performing high-temperature water extraction on the raw material, filtering out residues, adding sugar and yeast into filtrate, and performing fermentation to obtain raw wine. The natural cinnamyl aldehyde wine obtained by adding the natural cinnamyl aldehyde into the raw wine and performing an esterification reaction and ripening has strong natural fragrance and palatability in the natural cinnamyl aldehyde, and has the advantages of slight sweetness in the naturalcinnamyl aldehyde, and has the functions of life cultivation and health preservation.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for producing natural cinnamaldehyde wine. Background technique [0002] Cinnamon (Latin name: Cinnamomum cassia Presl) is an evergreen plant of Lauraceae. Cinnamon has been widely used in food, daily chemical products, spices, flavors, medicine and other fields around the world. [0003] Cinnamaldehyde is usually called cinnamaldehyde, and its chemical name is triphenylacrolein. It is mainly extracted from cinnamon bark, cinnamon leaves and cinnamon sticks. Natural cinnamaldehyde is considered as the "raw material" of the green chemical industry and is the national food safety standard The food additives allowed by GB2760-2014 have high safety. At present, cinnamaldehyde has been widely used in various fields in the world, such as flavors and fragrances, chemical production, pharmaceutical intermediates, food engineering, grain production, fruit and vegetable pres...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02C12H6/02
CPCC12G3/06C12G3/02C12H6/02
Inventor 吴宇建席美华
Owner 三益创价生物科技(深圳)有限公司
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