红茶加工过程中微生物卫生质量关键控制研究

doi:10.13305/j.cnki.jts.2003.02.010

Abstract

Abstract: The microbiological sanitary quality of black tea is one of the main problems in exportation. In order to investigate the sanitary quality of black tea, the samples were random sampled during tea processing. The total number of bacteria, coliform most probable number (MPN) and total number of molds were analyzed so as to found out the critical control segment in the process of black tea and put forward the measure in improving the sanitary quality of black tea.

Key words: Tea science, Food Science, Black Tea, Microbiological, Sanitary Detection, Critical Control Segment

CLC Number:

S571.1

LI Ping, WAN Xiao-chun, XIA Tao. The Critical Control of Microbiological Sanitary Quality of Black Tea in the Course of Process[J]. Journal of Tea Science, 2003, 23(2): 136-140.

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The Critical Control of Microbiological Sanitary Quality of Black Tea in the Course of Process

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