摘要
全文概述了酸茶产品的创制、发展过程与加工工艺,并探讨了品质评定方法。酸茶产品作为直接入口的食品,在评价安全性时存在应以茶叶的限量指标还是以食品的限量指标作为参照标准的问题,长期食用的安全性还有待进一步研究。
This test summarized the production and development of pickled tea,and studied the processing technology.Its quality evaluation has also been discussed.As food,problems still exist in criterion of evaluating its safety.Should it be categoried into tea or food? Safety is still a concern for long-term consumption which needs further studies.
引文
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