旅游景区红茶深加工产品的营养安全控制及品质提升研究

中图分类号：TS201.6 文献标志码：A 文章编号：1674-0270（2025）36-0139-0

Research on Nutritional Safety Control and Quality Improvement ofDeep-Processed Products ofBlack Tea in Tourist Scenic Areas

WANG Dong (SchoolofLogistics and Transportation Management,Hubei Communications Technical Collge,Wuhan 43O205,China)

Abstract: This study focuses on the core pain points of deep-processed black tea products in tourist atractions, and conducts theoretical discusions from the dual dimensions of nutritional safety control and quality improvement. It analyzes the mechanism of the key links such as raw material selection,processing technology,and storage and circulationontheretentionof product nutrition,safetyguarantee,and qualitystability,andconstructsaqualitycontrol system for deep-processed black tea products suitable for tourist attractions,providing theoretical support for the industrial development and brand building of characteristic tea products in scenic areas.

Key Words: tourist attractions;deep-processed black tea;nutritional safetycontrol; quality improvement; processing technology optimization

旅游景区红茶深加工产品以“地方特色 + 文旅融合”为核心卖点，涵盖速溶红茶粉、红茶饮料、红茶糕点、红茶保健品等多元品类，是景区延伸产业链、提升附加值的关键。（剩余4518字）