茯茶品質(zhì)與安全性的影響因素分析與控制措施

摘 要：根據(jù)茯茶生產(chǎn)加工過程，本文分析了茯茶原料及處理、壓制工藝和“發(fā)花”過程中影響茯茶品質(zhì)的因素，以及茯茶常見的氟含量超標(biāo)和檢出霉菌問題?；诖?，綜合提出提升茯茶品質(zhì)和安全性的生產(chǎn)加工控制措施。

關(guān)鍵詞：茯茶；冠突散囊菌；品質(zhì)；安全性

Analysis of Factors Affecting the Quality and Safety of Fu Tea and Its Control Measures

ZHENG Xinxin， YUAN Yajuan*

（Xianyang Center for Food and Drug Control， Xianyang 712000， China）

Abstract： According to the production and processing of Fu tea， this paper analyzes the factors affecting the quality of Fu tea during the raw materials and processing， pressing process and “flowering” process of Fu tea， as well as the common problems of excessive fluoride content and mold detection in Fu tea. Based on this， comprehensive production and processing control measures to improve the quality and safety of Fu tea are proposed.

Keywords： Fu tea; Eurotium cristatum; quality; safety

茯茶作為一種緊壓茶，在我國發(fā)展歷史悠久。（剩余4411字）