茯茶品质与安全性的影响因素分析与控制措施

摘 要：根据茯茶生产加工过程，本文分析了茯茶原料及处理、压制工艺和“发花”过程中影响茯茶品质的因素，以及茯茶常见的氟含量超标和检出霉菌问题。基于此，综合提出提升茯茶品质和安全性的生产加工控制措施。

关键词：茯茶；冠突散囊菌；品质；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

茯茶作为一种紧压茶，在我国发展历史悠久。（剩余4411字）