Development of Fenghuang Dancong Tea and Chestnut Sauce  

作　　者：Wanchan QIU Peidan LAI Ziqi PENG Yanbin WU Heng PENG 

机构地区：[1]School of Geography and Tourism·School of Teochew Cuisine,Hanshan Normal University,Chaozhou 521041,China [2]School of Chemical and Environmental Engineering,Hanshan Normal University,Chaozhou 521041,China [3]School of History and Culture,Hanshan Normal University,Chaozhou 521041,China

出　　处：《Asian Agricultural Research》2024年第6期41-44,共4页亚洲农业研究（英文）

基　　金：Supported by the Teaching Reform and Practice Project of Continuing Education in Guangdong Province in 2022(JXJYGC2022GX516).

摘　　要：To produce Fenghuang Dancong tea and chestnut sauce that is more in line with people s health needs and has better flavor,the dosage of tea,tea powder,white sugar and milk was analyzed,and the optimal formula of Fenghuang Dancong tea and chestnut sauce was studied through a single factor experiment and orthogonal experiment.The results showed that the best formula of Fenghuang Dancong tea and chestnut sauce was composed of 4.5 g of tea,1.5 g of tea powder,60 g of milk and 5 g of white sugar.The Fenghuang Dancong tea and chestnut sauce made under these conditions was light brown,and had suitable viscosity,delicate and rich taste.It had the fragrance of Fenghuang Dancong tea and the sweet aroma of chestnuts.

关 键 词：Fenghuang Dancong TEA CHESTNUTS SAUCE FORMULA optimization SENSORY evaluation 

分 类 号：F326.12[经济管理—产业经济] F323.8