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Development of Fenghuang Dancong Tea and Chestnut Sauce

Author

Listed:
  • Wanchan QIU,
  • Peidan LAI,
  • Ziqi PENG,
  • Yanbin WU,
  • Heng PENG

Abstract

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.

Suggested Citation

  • Wanchan QIU, & Peidan LAI, & Ziqi PENG, & Yanbin WU, & Heng PENG, . "Development of Fenghuang Dancong Tea and Chestnut Sauce," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 16(06).
    • Handle: RePEc:ags:asagre:349097
    DOI: 10.22004/ag.econ.349097
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    Keywords

    Agribusiness;

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