| 刊名 | Asian Agricultural Research |
| 作者 | Wanchan QIU, Peidan LAI, Ziqi PENG, Yanbin WU, Heng PENG |
| 作者单位 | School of Geography and Tourism·School of Teochew Cuisine, Hanshan Normal University; School of Chemical and Environmental Engineering, Hanshan Normal University；School of History and Culture, Hanshan Normal University |
| DOI | 10.19601/j.cnki.issn1943-9903.2024.06.010 |
| 年份 | 2024 |
| 刊期 | 6 |
| 页码 | 41-44 |
| 关键词 | Fenghuang Dancong tea，Chestnuts， Sauce，Formula optimization，Sensory evaluation |
| 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. |
