Preparation process of cinnamon fragrant juice with full and typical flavor and no spicy or irritating taste

Abstract

The invention relates to the technical field of medicinal material processing, and particularly provides a preparation process of cinnamon fragrant juice which is full and typical in flavor and free of spicy and irritating taste. The preparation method comprises the following steps: uniformly mixing crushed cinnamon with dried orange peel, jujube, lemon and mint to obtain an extracted medicinal material; carrying out baking treatment on the extracted medicinal materials; performing normal-temperature ultrasonic extraction on the extracted medicinal materials subjected to baking treatment by using an ethanol solution to obtain an extracting solution; and carrying out reduced pressure distillation on the obtained extracting solution, and collecting distillate to obtain the cinnamon fragrant juice. The cinnamon fragrant juice prepared by the preparation process disclosed by the invention is not only free of spicy taste, but also high in cinnamaldehyde extraction rate, and meanwhile, after the cinnamon fragrant juice is used for blending a wine body, the clarity of the wine body is high, so that the cinnamon fragrant juice has a good application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of medicinal material processing, in particular to a preparation process of cinnamon-flavored juice with full and typical flavor and no spicy or irritating taste. Background Art

[0002] Cinnamon is a natural plant spice with a special flavor and multiple functional activities. It is widely used in food, daily necessities and blended alcoholic beverages. There are also many types of food and blended alcoholic beverages using cinnamon as raw materials. Adding cinnamon juice to the wine can not only improve the taste of the wine and cover up the bad taste of the wine, but also has the effects of dispelling cold and relieving pain, promoting blood circulation and dredge menstruation. Although the aroma of cinnamon is pleasant, the unpurified cinnamon juice has a strong spicy and astringent taste, and the blended wine has a poor taste. The acceptance of the public is low, which affects its application in wine flavoring.

[0003] At present, cinnamon juice is mainly extracted and purified by distillation, and a small amount is purified by reagent extraction or supercritical extraction and separation. There are mainly the following problems:

[0004] 1. The distillation separation and purification method results in a large loss of components. Although the cinnamon oil collected by distillation purification has fewer impurities, it has a large loss of components. Other components in cinnamon, such as polysaccharides, phenols, and alcohols, cannot be separated and collected.

[0005] 2. The hot reflux method is used to extract the fragrant juice. Although the extraction rate of the ingredients is high, the bitterness and spiciness in the cinnamon juice are extracted together, and the taste of the extracted fragrant juice is poor.

[0006] 3. The reagent extraction method for separating the fragrant juice has poor safety and there is a problem of reagent residue.

[0007] 4. Supercritical extraction and separation of aromatic juice has low yield and high cost.

[0008] Based on this, how to optimize the extraction and purification process of cinnamon juice to maximize the extraction of cinnamon medicinal aroma components and effective ingredients, while removing the bitter impurities that affect the taste, improving the taste of cinnamon juice, and enhancing its application value has become one of the technical problems that need to be solved urgently. Summary of the invention

[0009] In view of this, the present invention provides a preparation process of cinnamon-flavored juice with full and typical flavor and no spicy and irritating taste.

[0010] The technical solution of the present invention is implemented as follows: The present invention provides a preparation process of cinnamon juice, which optimizes the existing cinnamon juice extraction and purification process, extracts the aroma components and effective ingredients of cinnamon medicinal materials to the maximum extent, and removes the bitter impurities that affect the taste, thereby improving the taste of cinnamon juice and enhancing its application value. It includes the following steps:

[0011] (1) Evenly mixing the crushed cinnamon bark with dried orange peel, jujube, lemon and mint to obtain an extracted medicinal material;

[0012] (2) baking the extracted medicinal materials;

[0013] (3) performing ultrasonic extraction of the roasted extracted medicinal material at room temperature using an ethanol solution to obtain an extract;

[0014] (4) subjecting the obtained extract to vacuum distillation, collecting the distillate to obtain cinnamon-flavored juice.

[0015] Before extraction, cinnamon is roasted to remove the bitterness in the medicinal material, increase the solvent permeability of the medicinal material, and facilitate the dissolution of the fragrant juice.

[0016] In some embodiments, the amount of tangerine peel, jujube, lemon, and mint is 0.1 wt %-5 wt % of cinnamon respectively.

[0017] Before baking, add an appropriate amount of tangerine peel, lemon, mint, and jujube mixed into the extracted medicinal materials, which helps to remove the spicy taste in the medicinal materials and increase the sweetness.

[0018] In some embodiments, in step (2), the baking temperature is 40-180° C., and the baking time is 5-30 min.

[0019] In some embodiments, in step (3), the ethanol solution used for extraction is 5-10 times the amount of the extracted medicinal material, and the concentration of the ethanol solution is 30%-70%.

[0020] In some embodiments, in step (3), the extraction is performed twice, and each extraction lasts 10-50 minutes.

[0021] This process uses ultrasonic extraction at room temperature, which is more efficient, lower cost and simpler to operate than traditional hot reflux and distillation extraction processes.

[0022] In some embodiments, the temperature of the reduced pressure distillation is 40-70° C., and the vacuum degree is -0.8 MPa to -1.2 MPa.

[0023] Vacuum distillation is carried out at a lower temperature, and the collected distillate is clear and transparent, with a typical cinnamon aroma, a mellow and sweet taste, and no spicy taste. In addition, the extraction rate of cinnamaldehyde in the cinnamon-flavored juice extracted by this process is higher, and the blended wine has good clarity and a typical and complete cinnamon aroma.

[0024] The second aspect of the present invention further provides a cinnamon flavored juice, which is prepared by using the above-mentioned preparation process.

[0025] The third aspect of the present invention also provides a use of the cinnamon flavored juice in flavoring wine.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The invention provides an extraction process for cinnamon flavored juice, which can improve the flavor of the cinnamon flavored juice and greatly reduce the bitterness and spiciness thereof; at the same time, in the cinnamon flavored juice extracted by the extraction process, the content of cinnamaldehyde is higher and the extraction rate is also improved; after the obtained cinnamon flavored juice is used for wine blending, the appearance and stability of the wine can be greatly improved, and the cinnamon flavored juice has good application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 The radar charts of electronic tongue flavor detection of cinnamon flavor juices prepared in Example 1 and Comparative Examples 5-7 of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0032] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0033] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0034] In order to further illustrate the advantages of the preparation process of cinnamon flavored juice in the present application, different preparation examples are provided below for illustration.

[0035] Example 1

[0036] This embodiment provides a preparation method for cinnamon flavored juice using the preparation process of the present application.

[0037] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0038] Preparation method:

[0039] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0040] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0041] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0042] Example 2

[0043] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that different baking parameters are used.

[0044] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0045] Preparation method:

[0046] After mixing the raw materials, put them into an oven at 40°C and bake for 30 minutes;

[0047] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0048] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0049] Example 3

[0050] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that different baking parameters are used.

[0051] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0052] Preparation method:

[0053] After mixing the raw materials, put them into an oven at 180°C and bake for 5 minutes;

[0054] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0055] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0056] Example 4

[0057] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that different multiples of ethanol and different concentrations of ethanol are used.

[0058] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0059] Preparation method:

[0060] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0061] The roasted medicinal material was added into an extraction container, 10 times 30% vol ethanol was added, ultrasonic extraction was performed at 53kHz for 30 minutes, after the extraction was completed, 10 times 30% vol ethanol was added again, ultrasonic extraction was performed at 53kHz for 30 minutes, and the two extracts were combined;

[0062] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0063] Example 5

[0064] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that different multiples of ethanol and different concentrations of ethanol are used.

[0065] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0066] Preparation method:

[0067] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0068] The roasted medicinal material was added into an extraction container, 5 times of 70% vol ethanol was added, ultrasonic extraction was performed at 53 kHz for 30 min, after the extraction was completed, 5 times of 70% vol ethanol was added again, ultrasonic extraction was performed at 53 kHz for 30 min, and the two extracts were combined;

[0069] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0070] Example 6

[0071] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that different distillation temperatures and vacuum degrees are used.

[0072] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0073] Preparation method:

[0074] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0075] The roasted medicinal material was added into an extraction container, 5 times of 70% vol ethanol was added, ultrasonic extraction was performed at 53 kHz for 30 min, after the extraction was completed, 5 times of 70% vol ethanol was added again, ultrasonic extraction was performed at 53 kHz for 30 min, and the two extracts were combined;

[0076] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -0.8 MPa and a temperature of 70°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0077] Example 7

[0078] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that different distillation temperatures and vacuum degrees are used.

[0079] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, 10g lemon, and 15g mint.

[0080] Preparation method:

[0081] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0082] The roasted medicinal material was added into an extraction container, 5 times of 70% vol ethanol was added, ultrasonic extraction was performed at 53 kHz for 30 min, after the extraction was completed, 5 times of 70% vol ethanol was added again, ultrasonic extraction was performed at 53 kHz for 30 min, and the two extracts were combined;

[0083] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1.2 MPa and a temperature of 40°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0084] Example 8

[0085] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that the raw material ratio is different.

[0086] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 1g tangerine peel, 1g jujube, 1g lemon, and 1g mint.

[0087] Preparation method:

[0088] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0089] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0090] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0091] Example 9

[0092] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which differs from Embodiment 1 in that the raw material ratio is different.

[0093] The raw materials are: 1kg of cinnamon, crushed to 40 mesh; 50g of tangerine peel, 50g of jujube, 50g of lemon, and 50g of mint.

[0094] Preparation method:

[0095] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0096] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0097] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0098] Comparative Example 1

[0099] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which is different from Embodiment 1 in that the raw material lacks lemon.

[0100] The raw materials are: 1kg of cinnamon, crushed to 40 mesh; 50g of tangerine peel, 50g of jujube, and 25g of mint.

[0101] Preparation method:

[0102] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0103] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0104] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0105] Comparative Example 2

[0106] This embodiment provides a preparation scheme for cinnamon-flavored juice using the preparation process of the present application, which is different from Example 1 in that the raw material lacks tangerine peel.

[0107] The raw materials are: 1kg of cinnamon, crushed to 40 mesh; 50g of jujube, 40g of lemon, and 35g of mint.

[0108] Preparation method:

[0109] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0110] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0111] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0112] Comparative Example 3

[0113] This embodiment provides a preparation scheme for cinnamon-flavored juice using the preparation process of the present application, which is different from Embodiment 1 in that the raw material lacks jujube.

[0114] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 40g lemon, and 35g mint.

[0115] Preparation method:

[0116] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0117] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0118] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0119] Comparative Example 4

[0120] This embodiment provides a preparation scheme for cinnamon flavored juice using the preparation process of the present application, which is different from Example 1 in that the raw material lacks mint.

[0121] The raw materials are: 1kg cinnamon, crushed to 40 mesh; 50g tangerine peel, 50g jujube, and 25g lemon.

[0122] Preparation method:

[0123] After mixing the raw materials, put them into an oven at 120°C and bake for 25 minutes;

[0124] The roasted medicinal material was added into an extraction container, 6 times of 40% vol ethanol was added, and ultrasonic extraction was performed at 53 kHz for 30 min. After the extraction was completed, 6 times of 40% vol ethanol was added again, and ultrasonic extraction was performed at 53 kHz for 30 min. The two extracts were combined;

[0125] The combined extracts were subjected to reduced pressure distillation at a vacuum degree of -1 MPa and a temperature of 60°C, and the distillate was collected to obtain cinnamon-flavored juice.

[0126] Comparative Example 5

[0127] This comparative example uses conventional thermal extraction method for extraction:

[0128] Add 1 kg of cinnamon medicinal materials into a hot reflux extraction tank and use 40% vol ethanol to extract three times, with 8 times the volume for the first time, 6 times the volume for the second time, and 6 times the volume for the third time. After hot reflux extraction, combine the extracts and extract for 2 hours each time to obtain cinnamon fragrant juice.

[0129] Comparative Example 6

[0130] This comparative example adopts conventional percolation extraction method to extract:

[0131] The cinnamon medicinal material is added into a percolation column, firstly soaked with 50% vol ethanol for 2 days, then percolated and extracted with 20 times 50% vol ethanol for 12 days, and the percolation juice is collected to obtain cinnamon fragrant juice.

[0132] Comparative Example 7

[0133] This comparative example adopts conventional distillation extraction method to extract:

[0134] Cinnamon medicinal materials are added into a distillation extractor, 50% vol ethanol is added into the bottom, heating is performed for distillation, and distillate is collected. After 20 times of the amount of medicinal materials is collected, distillation is stopped to obtain cinnamon fragrant juice.

[0135] The cinnamon-flavored juices prepared in Example 1 and Comparative Examples 5-7 were respectively tested for cinnamaldehyde content, and the extraction rate of cinnamaldehyde was calculated, and the results were shown in the following table:

[0136] Technology Cinnamaldehyde content (mg / L) Extraction rate Example 1 2189.21 98.65％ Comparative Example 5 1989.83 90.04％ Comparative Example 6 1450.32 65.36％ Comparative Example 7 1584.79 71.42％

[0137] At the same time, the cinnamon juice prepared in Example 1 and Comparative Examples 5-7 was evaluated for aroma, taste and appearance, and the data results were shown in the following table:

[0138]

[0139] It is not difficult to see from the above data comparison that the cinnamon juice prepared by the process adopted in the present application has significantly improved cinnamaldehyde extraction rate, aroma, taste and appearance compared with conventional thermal extraction process, percolation extraction process and distillation extraction process.

[0140] At the same time, the cinnamon juice prepared in Example 1 and Comparative Examples 5-7 was subjected to electronic tongue flavor detection. The results are as follows: Figure 1 As shown, it can be seen that the cinnamon juice prepared by the preparation process of the present application has a prominent sweetness, while maintaining the richness of the flavor, reducing the bitterness and astringency, and improving the taste of the cinnamon juice.

[0141] At the same time, the cinnamon juice obtained in Example 1 and Comparative Examples 5-6 was used to prepare the same batch of liquor, and the stability of the prepared liquor was tested. The results are shown in the following table:

[0142] Technology Wine stability Example 1 White, clear and transparent, good wine stability Comparative Example 5 Dark reddish brown, with smoky precipitate. Comparative Example 6 Dark reddish brown bitter taste with smoky precipitate Comparative Example 7 White, oily precipitate

[0143] The cinnamon juices prepared in Examples 1-9 and Comparative Examples 1-4 were tested for cinnamaldehyde content, and the extraction rate of cinnamaldehyde was calculated. The aroma, taste and appearance were evaluated, and the results were shown in the following table:

[0144]

[0145] It can be seen from the above results that the cinnamon juice prepared by the preparation process of the present invention not only has excellent cinnamaldehyde content and high cinnamaldehyde extraction rate, but also has excellent fragrance, taste and appearance, and has good application prospects for liquor blending.

[0146] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A process for preparing cinnamon juice with full and typical flavor and no spicy irritation, characterized in that: The steps include: (1) Evenly mixing the crushed cinnamon bark with dried orange peel, jujube, lemon and mint to obtain an extracted medicinal material; (2) baking the extracted medicinal materials; (3) performing ultrasonic extraction of the roasted extracted medicinal material at room temperature using an ethanol solution to obtain an extract; (4) subjecting the obtained extract to vacuum distillation, collecting the distillate to obtain cinnamon-flavored juice.

2. The process for preparing cinnamon juice with full and typical flavor and no spicy irritation as claimed in claim 1, characterized in that: The dosage of dried orange peel, jujube, lemon and mint is 0.1wt%-5wt% of cinnamon respectively.

3. The process for preparing cinnamon juice with full and typical flavor and no spicy irritation as claimed in claim 1, characterized in that: In step (2), the baking temperature is 40-180° C. and the baking time is 5-30 min.

4. The process for preparing cinnamon juice with full and typical flavor and no spicy irritation as claimed in claim 1, characterized in that: In step (3), the ethanol solution used for extraction is 5-10 times the amount of the extracted medicinal material, and the concentration of the ethanol solution is 30%-70%.

5. The process for preparing cinnamon juice with full and typical flavor and no spicy and irritating taste as claimed in claim 1, characterized in that: In step (3), the extraction is performed twice, and each extraction lasts for 10-50 minutes.

6. The process for preparing cinnamon juice with full and typical flavor and no spicy irritation as claimed in claim 1, characterized in that: The temperature of the reduced pressure distillation is 40-70°C, and the vacuum degree is -0.8MPa to -1.2MPa.

7. A cinnamon flavored juice, characterized in that: The product is prepared by the preparation process described in any one of claims 1 to 6.

8. Use of the cinnamon flavored juice according to claim 7 in flavoring wine.

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