CN106434210A - Production method for cordyceps sinensis brandy - Google Patents
Production method for cordyceps sinensis brandy Download PDFInfo
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- CN106434210A CN106434210A CN201610934044.0A CN201610934044A CN106434210A CN 106434210 A CN106434210 A CN 106434210A CN 201610934044 A CN201610934044 A CN 201610934044A CN 106434210 A CN106434210 A CN 106434210A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/066—Clavicipitaceae
- A61K36/068—Cordyceps
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to a production method for cordyceps sinensis brandy and belongs to the technical field of wine processing. The method is applied to the production of the cordyceps sinensis brandy. The method comprises the following steps: taking a cordyceps sinensis nutrient solution which is separated after microbial fermentation of cordyceps sinensis as a raw material; adding the materials, including sea-buckthorn, dates, wolfberry, and the like; steeping and soaking at low temperature by utilizing highland barley white spirit; after reaching the end point of soaking, separating wine dregs and distilling to obtain brandy; and performing the processes of blending, storing and cold treatment, thereby forming the peel pomace brandy of the cordyceps sinensis wine with unique features, rich nutrition and high quality. According to the method provided by the invention, the residual wine liquid in the wine dregs is quickly recovered, so that the effect of avoiding resource waste and environmental pollution can be achieved.
Description
Technical field
The present invention relates to a kind of brewing method of wine product, especially relate to a kind of producer of Cordyceps brandy
Method, belongs to drinks processing technique field.
Background technology
Cordyceps colonize in Stroma and larva on Hepialidae insect larvae for section ergot fungus cordyceps sinensis bacterium
The dry composite body of corpse.Cordyceps are a kind of rare Chinese medicines of China, be classified as China three and mend greatly together with Radix Ginseng, Cornu Cervi Pantotrichum
Medicine, have the title of soft gold.Cordyceps enter lung, kidney channel, can the kidney invigorating lung benefiting, hemostasis and phlegm, have immunomodulating, antitumor,
Protection Liver and kidney and calmness, antifatigue effect.At present, the artificial fermentation product of Cordyceps is more and more important, Cordyceps deep layer
Fermenting and producing succedaneum, both can this precious resources of effective protection Cordycepses, and not climate, geographical environment and Cordycepses parasitic conditions
Strict restriction, thus the liquid submerged fermentation of Cordycepses develop in recent years extremely rapid.But the utilization master of current Cordycepses succedaneum
Concentrate on fermentation gained mycelium or fermenation raw liquid, the recycling of fermenation raw liquid is then rarely reported.
In drinks production process, have the generation of schlempe unavoidably, in schlempe, remain substantial amounts of fragrance component and residual
Stay wine.These precious resources are directly abandoned by a lot of breweries, so not only cause environmental pollution, also create the wasting of resources.
The present invention, by quickly reclaiming to the residual wine liquid in schlempe, plays the effect of waste recycling.
Content of the invention
For the problems referred to above, it is an object of the invention to provide a kind of production method of Cordyceps brandy, effectively solve
Certainly problems with：(1) recycling of Cordyceps fermented liquid (cordyceps sinensis nutrient solution), it is to avoid the wasting of resources and environment are dirty
Dye；(2) Cordyceps soaking wine schlempe is recycled, it is to avoid the wasting of resources and environmental pollution；(3) pass through whole low temperature process,
Reduce sedimentary problem in wine liquid.
For achieving the above object, the present invention employs the following technical solutions：
A kind of production method of Cordyceps brandy, its feature is：Comprise the following steps：
(1) filter：Boil after being filtered using the cordyceps sinensis nutrient solution isolated after being fermented by Cordyceps funguss, remove
Floating thing on liquid level, is cooled to room temperature, stand-by；
(2) juice：By Fructus Hippophae defat, squeeze the juice, then use HC pectinase enzymatic hydrolysis to process, siphon suction supernatant, by drum head
Take out juice of Fructus Hippophae after precipitation filter pressing, mix with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed 5 with juice of Fructus Hippophae, 60% (v/v) Semen avenae nudae Chinese liquor, Fructus Jujubae, Fructus Lycii:5:5:
1:1 weight is than mixing；
(4) impregnate：Mixture is impregnated 2～3 days at a temperature of 6～10 DEG C；
(5) soak：After the completion of dipping, at a temperature of 10～15 DEG C, low temperature soaks 85～90 days；
(6) separate：Isolate schlempe, then squeezed with squeezer, reclaim wine liquid, schlempe is as the raw material of distillation；
(7) distillation, storage：First add water in bucket, then take schlempe 8kg every time, and bind up with gauze and distilled, distillation
Truncated using plug, be collected separately wine liquid when the fraction alcoholic strength steaming is higher than 70% (v/v) as the raw material of distillation next time；
When the fraction alcoholic strength steaming be down to 70% (v/v) below when, in addition collect wine liquid storing 90～95 days, as wine liquid 1, directly
It is less than when 10% (v/v) to the fraction alcoholic strength steaming and stop distillation；
(8) allocate：Wine liquid 1 is 25% (v/v) with distilled water diluting to alcoholic strength, stores 1 year, as wine liquid 2, so
Afterwards wine liquid 2 is added in wine liquid 1, reduces wine degree 7～8% (v/v) every time, and filtered, alcoholic strength reaches 43～44% (v/
V) put into oak barrel after；
(9) store：Wine liquid is put in oak barrel and is stored 3 years, and storage temperature is 18 DEG C, and period is once added weekly bucket；
(10) allocate：Syrup, fried sugar, original brandy is added to be allocated in wine liquid, adjustment wine liquid pol is to 0.5～4 °
Between Brix, wine liquid color keep faint yellow between yellow, wine liquid alcoholic strength to 42 ± 1.0% (v/v)；
(11) cold treatment：Process 4 months at a temperature of -4 DEG C；
(12) filter：Filter wine liquid, remove insoluble matter；
(13) fill：Wine liquid is risen again the fill to after 20 DEG C.
Another feature of the present invention is wine liquid when adding in described step (9) barrel using same time, same quality.
Another feature of the present invention be need before fill in described step (13) bottle stopper and Bottle ＆ Can is molten with 1% sulfurous acid
Liquid processes and is bottled.
The invention has the beneficial effects as follows：
(1) present invention is raw material using the cordyceps sinensis nutrient solution isolated after being fermented by Cordyceps funguss, serves the winter
The effect that worm summer grass fermentation liquid recycles, is effectively prevented from the wasting of resources and environmental pollution；
(2) material such as cooperation Fructus Hippophae, Fructus Jujubae, Fructus Lycii, carries out low temperature dipping using Semen avenae nudae Chinese liquor, low temperature soaks, reaching
After soaking terminal, separate schlempe, make full use of schlempe and brew wine liquid, serve the effect of waste recycling；
(3) whole process utilizes low temperature dipping, low temperature soaking technology, greatly reduces the precipitate in wine liquid.
Brief description
Fig. 1 is the production technological process of Cordyceps brandy.
Specific embodiment
With reference to embodiment, the present invention will be further described：
Embodiment 1
(1) filter：Boil after being filtered using the cordyceps sinensis nutrient solution isolated after being fermented by Cordyceps funguss, remove
Floating thing on liquid level, is cooled to room temperature, stand-by；
(2) juice：By Fructus Hippophae defat, squeeze the juice, then use HC pectinase enzymatic hydrolysis to process, siphon suction supernatant, by drum head
Take out juice of Fructus Hippophae after precipitation filter pressing, mix with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed 5 with juice of Fructus Hippophae, 60% (v/v) Semen avenae nudae Chinese liquor, Fructus Jujubae, Fructus Lycii:5:5:
1:1 weight is than mixing；
(4) impregnate：Mixture is impregnated 2 days at a temperature of 6 DEG C；
(5) soak：After the completion of dipping, at 10 DEG C, low temperature soaks 85 days；
(6) separate：Isolate schlempe, then squeezed with squeezer, reclaim wine liquid, schlempe is as the raw material of distillation；
(7) distillation, storage：First add water in bucket, then take schlempe 8kg every time, and bind up with gauze and distilled, distillation
Truncated using plug, be collected separately wine liquid when the fraction alcoholic strength steaming is higher than 70% (v/v) as the raw material of distillation next time；
When the fraction alcoholic strength steaming be down to 70% (v/v) below when, in addition collect wine liquid storing 90 days, as wine liquid 1, until steaming
The fraction alcoholic strength going out is less than when 10% (v/v) and stops distillation；
(8) allocate：Wine liquid 1 is 25% (v/v) with distilled water diluting to alcoholic strength, stores 1 year, as wine liquid 2, so
Afterwards wine liquid 2 is added in wine liquid 1, reduces wine degree 7% (v/v) every time, and filtered, alcoholic strength is put after reaching 43% (v/v)
Enter oak barrel；
(9) store：Wine liquid is put in oak barrel and is stored 3 years, and storage temperature is 18 DEG C, and period is once added weekly bucket；
(10) allocate：Syrup, fried sugar, original brandy is added to be allocated in wine liquid, adjustment wine liquid pol to 0.5 ° of Brix
Between, wine liquid color is faint yellow, wine liquid alcoholic strength to 41% (v/v)；
(11) cold treatment：Process 4 months at a temperature of -4 DEG C；
(12) filter：Filter wine liquid, remove insoluble matter；
(13) fill：Wine liquid is risen again the fill to after 20 DEG C.
Another feature of the present embodiment is wine liquid when adding in described step (9) barrel using same time, same quality.
Another feature of the present embodiment be need before fill in described step (13) by bottle stopper and Bottle ＆ Can with 1% sulfurous acid
Solution processes and is bottled.
Embodiment 2
(1) filter：Boil after being filtered using the cordyceps sinensis nutrient solution isolated after being fermented by Cordyceps funguss, remove
Floating thing on liquid level, is cooled to room temperature, stand-by；
(2) juice：By Fructus Hippophae defat, squeeze the juice, then use HC pectinase enzymatic hydrolysis to process, siphon suction supernatant, by drum head
Take out juice of Fructus Hippophae after precipitation filter pressing, mix with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed 5 with juice of Fructus Hippophae, 60% (v/v) Semen avenae nudae Chinese liquor, Fructus Jujubae, Fructus Lycii:5:5:
1:1 weight is than mixing；
(4) impregnate：Mixture is impregnated 2.5 days at a temperature of 8 DEG C；
(5) soak：After the completion of dipping, at a temperature of 13 DEG C, low temperature soaks 88 days；
(6) separate：Isolate schlempe, then squeezed with squeezer, reclaim wine liquid, schlempe is as the raw material of distillation；
(7) distillation, storage：First add water in bucket, then take schlempe 8kg every time, and bind up with gauze and distilled, distillation
Truncated using plug, be collected separately wine liquid when the fraction alcoholic strength steaming is higher than 70% (v/v) as the raw material of distillation next time；
When the fraction alcoholic strength steaming be down to 70% (v/v) below when, in addition collect wine liquid storing 93 days, as wine liquid 1, until steaming
The fraction alcoholic strength going out is less than when 10% (v/v) and stops distillation；
(8) allocate：Wine liquid 1 is 25% (v/v) with distilled water diluting to alcoholic strength, stores 1 year, as wine liquid 2, so
Afterwards wine liquid 2 is added in wine liquid 1, reduces wine degree 8% (v/v) every time, and filtered, alcoholic strength is put after reaching 44% (v/v)
Enter oak barrel；
(9) store：Wine liquid is put in oak barrel and is stored 3 years, and storage temperature is 18 DEG C, and period is once added weekly bucket；
(10) allocate：Add syrup, fried sugar, original brandy to be allocated in wine liquid, adjustment wine liquid pol to 2 ° of Brix it
Between, wine liquid color is light yellow, wine liquid alcoholic strength to 42% (v/v)；
(11) cold treatment：Process 4 months at a temperature of -4 DEG C；
(12) filter：Filter wine liquid, remove insoluble matter；
(13) fill：Wine liquid is risen again the fill to after 20 DEG C.
Another feature of the present embodiment is wine liquid when adding in described step (9) barrel using same time, same quality.
Another feature of the present embodiment be need before fill in described step (13) by bottle stopper and Bottle ＆ Can with 1% sulfurous acid
Solution processes and is bottled.
Embodiment 3
(1) filter：Boil after being filtered using the cordyceps sinensis nutrient solution isolated after being fermented by Cordyceps funguss, remove
Floating thing on liquid level, is cooled to room temperature, stand-by；
(2) juice：By Fructus Hippophae defat, squeeze the juice, then use HC pectinase enzymatic hydrolysis to process, siphon suction supernatant, by drum head
Take out juice of Fructus Hippophae after precipitation filter pressing, mix with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed 5 with juice of Fructus Hippophae, 60% (v/v) Semen avenae nudae Chinese liquor, Fructus Jujubae, Fructus Lycii:5:5:
1:1 weight is than mixing；
(4) impregnate：Mixture is impregnated 3 days at a temperature of 10 DEG C；
(5) soak：After the completion of dipping, at a temperature of 15 DEG C, low temperature soaks 90 days；
(6) separate：Isolate schlempe, then squeezed with squeezer, reclaim wine liquid, schlempe is as the raw material of distillation；
(7) distillation, storage：First add water in bucket, then take schlempe 8kg every time, and bind up with gauze and distilled, distillation
Truncated using plug, be collected separately wine liquid when the fraction alcoholic strength steaming is higher than 70% (v/v) as the raw material of distillation next time；
When the fraction alcoholic strength steaming be down to 70% (v/v) below when, in addition collect wine liquid storing 95 days, as wine liquid 1, until steaming
The fraction alcoholic strength going out is less than when 10% (v/v) and stops distillation；
(8) allocate：Wine liquid 1 is 25% (v/v) with distilled water diluting to alcoholic strength, stores 1 year, as wine liquid 2, so
Afterwards wine liquid 2 is added in wine liquid 1, reduces wine degree 8% (v/v) every time, and filtered, alcoholic strength is put after reaching 44% (v/v)
Enter oak barrel；
(9) store：Wine liquid is put in oak barrel and is stored 3 years, and storage temperature is 18 DEG C, and period is once added weekly bucket；
(10) allocate：Add syrup, fried sugar, original brandy to be allocated in wine liquid, adjustment wine liquid pol to 4 ° of Brix it
Between, wine liquid color is yellow, wine liquid alcoholic strength to 43% (v/v)；
(11) cold treatment：Process 4 months at a temperature of -4 DEG C；
(12) filter：Filter wine liquid, remove insoluble matter；
(13) fill：Wine liquid is risen again the fill to after 20 DEG C.
Another feature of the present embodiment is wine liquid when adding in described step (9) barrel using same time, same quality.
Another feature of the present embodiment be need before fill in described step (13) by bottle stopper and Bottle ＆ Can with 1% sulfurous acid
Solution processes and is bottled.
Embodiment 4
Sensory evaluation is tested
This test is main to be investigated by the prepared Cordyceps brandy of production method of the present invention on color and luster, abnormal smells from the patient and flavour
Sensory evaluation.
Evaluation content：Sense organ Identification Evaluation test is carried out according to sensory evaluation principle.It is prepared into evaluating the inventive method
The quality of the Cordyceps brandy arriving.
Evaluation methodology：Using difference degree method of inspection.
Evaluate and require：
Environmental requirement：Judge area：Sensory evaluation place is divided into some cells, room temperature according to evaluation number：20 DEG C, light source：
White fluorescent lamp entirely；Area in preparation：For preparing sample and distribution sample；Possess heating, lagging facility and storage facilities, experiment
Table, exhaust system；Zone of discussion：After requiring and evaluate for concentrating explanation to evaluate before evaluating, result presents, discusses and explains.
Cordyceps brandy 3 batch that reference implementation example 1 is obtained；Sample is labeled as A1, A2 and A3.Reference implementation example 2
Prepared brandy 3 batch；Sample is labeled as B1, B2 and B3.Brandy 3 batch that reference implementation example 3 is obtained；Sample is labeled as
C1, C2 and C3.Sampfe order random process.During difference inspection, ensure that the visual appearance of sample is consistent with temperature as far as possible.
Container：Taste of Wine cup.
Sense of taste abluent：Water.
The selection of valuation officer and screening：According to tape test sample, we select valuation officer 10 people, and evaluation personnel is forbidden to smoke,
Brigadier does not have the article of different miscellaneous taste and cosmetics odorous to bring evaluation scene into.Valuation officer should keep the good mental status.
Differentiate that area keeps quite, cleans and with fresh air.Evaluate and objective and fair, science, accurately are made every effort in scoring.
Sense organ Identification Evaluation requires：Color and luster differentiates：Sample is taken directly to observe under scattering light；Clarity differentiates：Sampling
Product are directly observed under scattering light；Fragrance differentiates：Sample is taken to smell its abnormal smells from the patient at room temperature；Flavour differentiates：Taste taste, taste
Before each sample, gargled with water.Standards of grading are shown in Table 1.
Evaluation procedure：According to the sense organ identification result of evaluation personnel, with reference to standards of grading table 1, each sample is given a mark.
Its meansigma methods is the last score value of sample.
Sensory evaluation is reported：Sensory evaluation report sample table is shown in Table 2.
Sensory evaluation collects and is shown in Table 3.
Table 1 sensory evaluation standards of grading table
Sample table is reported in table 2 sensory evaluation
Table 3 sensory evaluation summary sheet
Evaluation conclusion：
Conclusion：Cordyceps brandy test sample is carried out with blind mark numbering and is estimated the survey of differentiation of product degree with standard substance
Examination, result shows, differs greatly, and in the contrast of abnormal smells from the patient, difference is less on color and luster and flavour.Show from data, lead to
Cross the inventive method preparation Cordyceps brandy meet on color and luster, abnormal smells from the patient, flavour material itself quality requirement.
Claims (3)
1. a kind of production method of Cordyceps brandy it is characterised in that：Comprise the following steps：
(1) filter：Boil after cordyceps sinensis nutrient solution is filtered, remove the floating thing on liquid level, be cooled to room temperature, stand-by；
(2) juice：By Fructus Hippophae defat, squeeze the juice, then use HC pectinase enzymatic hydrolysis to process, siphon suction supernatant, drum head is precipitated
Take out juice of Fructus Hippophae after filter pressing, mix with supernatant；
(3) mix：Cordyceps sinensis nutrient solution is pressed 5 with juice of Fructus Hippophae, 60% (v/v) Semen avenae nudae Chinese liquor, Fructus Jujubae, Fructus Lycii:5:5:1:1
Weight is than mixing；
(4) impregnate：Mixture is impregnated 2～3 days at a temperature of 6～10 DEG C；
(5) soak：After the completion of dipping, at a temperature of 10～15 DEG C, low temperature soaks 85～90 days；
(6) separate：Isolate schlempe, then squeezed with squeezer, reclaim wine liquid, schlempe is as the raw material of distillation；
(7) distillation, storage：First add water in bucket, then take schlempe 8kg every time, and bind up with gauze and distilled, distillation adopts
Plug truncates, and is collected separately wine liquid when the fraction alcoholic strength steaming is higher than 70% (v/v) as the raw material of distillation next time；Work as steaming
The fraction alcoholic strength going out be down to 70% (v/v) below when, in addition collect wine liquid storing 90～95 days, as wine liquid 1, until steaming
The fraction alcoholic strength going out is less than when 10% (v/v) and stops distillation；
(8) allocate：Wine liquid 1 is 25% (v/v) with distilled water diluting to alcoholic strength, stores 1 year, as wine liquid 2, then will
Wine liquid 2 is added in wine liquid 1, reduces wine degree 7～8% (v/v) every time, and is filtered, after alcoholic strength reaches 43～44% (v/v)
Put into oak barrel；
(9) store：Wine liquid is put in oak barrel and is stored 3 years, and storage temperature is 18 DEG C, and period is once added weekly bucket；
(10) allocate：Add syrup, fried sugar, original brandy to be allocated in wine liquid, adjustment wine liquid pol to 0.5～4 ° of Brix it
Between, wine liquid color keep faint yellow between yellow, wine liquid alcoholic strength to 42 ± 1.0% (v/v)；
(11) cold treatment：Process 4 months at a temperature of -4 DEG C；
(12) filter：Filter wine liquid, remove insoluble matter；
(13) fill：Wine liquid is risen again the fill to after 20 DEG C.
2. a kind of Cordyceps brandy according to claim 1 production method it is characterised in that：Described step
(9) using the wine liquid in same time, same quality when adding in barrel.
3. a kind of Cordyceps brandy according to claim 1 production method it is characterised in that：Described step
(13) need before fill in process bottle stopper and Bottle ＆ Can with 1% sulfurous acid solution and bottled again.
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|---|---|---|---|---|
| CN1160080A (en) * | 1996-07-15 | 1997-09-24 | 李江 | Tonic health brandy series and preparing method thereof |
| CN101210219A (en) * | 2007-12-24 | 2008-07-02 | 吴蔚 | Method for producing original ecology healthy wine |
| CN103184123A (en) * | 2011-12-29 | 2013-07-03 | 洛阳理工学院 | Production process for peony-cherry brandy |
| CN103305389A (en) * | 2013-07-11 | 2013-09-18 | 罗琼 | Banana brandy and brewing method thereof |
| CN105331475A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Pericarp residue brandy |
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