BS 7087-20-1995 Herbs and spices ready for food use - Specification for dried parsley (cut rubbed and ground)《食品即用香草和香料 干欧芹规格(切段 磨碎和粉末状)》.pdf

《BS 7087-20-1995 Herbs and spices ready for food use - Specification for dried parsley (cut rubbed and ground)《食品即用香草和香料 干欧芹规格(切段 磨碎和粉末状)》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-20-1995 Herbs and spices ready for food use - Specification for dried parsley (cut rubbed and ground)《食品即用香草和香料 干欧芹规格(切段 磨碎和粉末状)》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 7087-20: 1995 Herbs and spices ready for food use Part 20: Specification for dried parsley (cut, rubbed and ground) UDC 641:613.291:635.78.078BS7087-20:1995 This British Standard, having been prepared under the directionof the Consumer Products and Services Sector Board, was publ

2、ished under the authority of the Standards Boardand comes into effect on 15 February 1995 BSI 09-1999 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 93/509417 DC ISBN 0 580 23539 4 Committees responsible for this British Standard The prep

3、aration of this British Standard was entrusted by the Consumer Products and Services Sector Board to Technical Committee AW/7, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Governm

4、ent Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-20:1995 BSI 09-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 D

5、efinitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packing and storage 2 8 Marking 2 Annex A (normative) Description of dried cut, rubbed and groundparsley 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table

6、 1 Chemical composition of dried cut and rubbed parsley 2 Table 2 Chemical composition of ground parsley 2 Table C.1 Levels of trace metals 3 List of references Inside back coverBS7087-20:1995 ii BSI 09-1999 Foreword This British Standard has been prepared under the direction of the Consumer Product

7、s and Services Sector Board and is part of a series on herbs and spices prepared for food use within the UK. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards were either identical with, or substantially related to, the

8、 corresponding International Standards published by the International Organization for Standardization (ISO). However, the Technical Committee decided that the requirements in the International Standards did not correspond to the quality required by UK trade. The British Standards implementing those

9、 International Standards are therefore being progressively withdrawn and replaced by Parts of BS7087 for herbs and spices ready for food use. At the date of publication of this Part of BS7087, however, there was no International Standard for parsley. Attention is drawn to the requirements of the Foo

10、d Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. A British Standard does not purport to

11、include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, p

12、agesi andii, pages1 to4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS7087-20:1995 BSI 09-1999 1 1 Scope This Part of BS 7087 specifies re

13、quirements for dried, cut or rubbed parsley processed for food use, and derived from the herbaceous plant of the Umbelliferae (Apiaceae) family of the species Petroselinum crispum (Miller) Lyman any subsequent amendments to or revisions of the cited publication apply to this Part of BS7087 only when

14、 incorporated in the reference by amendment or revision. For undated references, the latest edition of the cited publication applies, together with any amendments. 2.2 Informative references This Part of BS 7087 refers to other publications that provide information or guidance. Editions of these pub

15、lications current at the time of issue of this standard are listed on the inside back cover, but reference should be made to the latest editions. 3 Definitions For the purposes of this Part of BS 7087, the definitions given in BS5098:1992 apply, together with the following. 3.1 extraneous matter all

16、 matter other than parsley as described in Annex A 3.2 foreign matter extraneous matter other than parts of the parsley plant 3.3 bulk material parsley intended for further processing and packaging, and not intended for retail sale direct to the consumer 3.4 retail material parsley packed into units

17、 intended for retail sale direct to the consumer 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS4540-1:1981 taking due account of the amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance withAnnex B. 5 Physical

18、 properties 5.1 Flavour The parsley shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1Parsley has a sweet, fresh, grasslike odour and a similar initial taste, leaving a typically fresh aftertaste. The flavour becomes stronger when th

19、e parsley is ground, or if the leaves are rubbed, e.g. between the fingers. NOTE 2Dried parsley is hygroscopic and deteriorates on exposure to air and light. The flavour becomes straw-like and bland and the material loses crispness. NOTE 3Methods of sensory analysis are described in BS5929. 5.2 Free

20、dom from contamination The parsley shall be free from living insects and mould growth when inspected visually. NOTEIt should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 5.3 Extraneous a

21、nd foreign matter 5.3.1 Cut and rubbed parsley The content of any foreign and extraneous matter in cut or rubbed parsley shall not exceed1% (m/m) when determined in accordance with BS4585-1:1983. The content of stalks longer than4mm or greater than1mm in diameter in cut and rubbed parsley shall be n

22、ot greater than1% (m/m) when determined in accordance with BS4585-1:1983. 5.3.2 Ground parsley Ground parsley shall be free from visible extraneous matter when determined in accordance with BS4585-1:1983.BS7087-20:1995 2 BSI 09-1999 6 Chemical composition NOTEFor information on trace metal contents

23、in parsley seeC.6. 6.1 Cut and rubbed parsley The chemical composition of dried cut and rubbed parsley shall conform to the requirements specified inTable 1. 6.2 Ground parsley The chemical composition of ground parsley shall conform to the requirements specified inTable 2. 7 Packing and storage Con

24、tainers impermeable to air, such as tins, drums or sacks with impermeable membranes or liners of colour and texture giving full protection against bright light, shall be used for packaging and storing bulk material. NOTE 1Bulk material should be stored in a clean, dry ventilated room free from infes

25、tation. NOTE 2For retail packs that do not exceed1.0kg in net mass, the usual types of food packaging may be used, e.g. plastics tubes, glass jars, lever lid tins or polyethylene bags in boxes. Parsley loses its colour when exposed in transparent containers to daylight and due account should be take

26、n of this when so packing as it may result in a reduced shelf-life. 8 Marking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation. However, should the manufacturer wish to claim compliance with this Part of BS7087 by marking packs of parsley, the

27、 following information shall be marked. NOTE 1The same information may be incorporated into the suppliers contract documentation. a) For bulk material: 1) the name of food, e.g. dried rubbed parsley; 2) the country or origin of the crop; 3) the net mass (in g or kg); 4) a statement regarding any spe

28、cial treatment, e.g. fumigation or irradiation; NOTE 2Reference should be made to current UK food legislation to ensure that such treatment of food is permissible. 5) the date of packing and the lot number; 6) the number of this Part of this BritishStandard, i.e. BS7087-20 or BS7087-20:1994 1) . b)

29、For retail material: 1) the name of the food, e.g. dried rubbed parsley; 2) the number of this Part of this BritishStandard, i.e. BS 7087-20 or BS7087-20:1994 1) . NOTE 3Reference should be made to those instruments currently in force. Table 1 Chemical composition of dried cut and rubbed parsley Tab

30、le 2 Chemical composition of ground parsley 1) Marking BS 7087-20 or BS 7087-20:1994 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of a manufacturer that the product meets the requirements of the standard. The accuracy of the claim

31、is solely the claimants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. Acid-insoluble ash % (m/m) (on dry basis) max. Moisture % (m/m) max.

32、Volatile oil ml/100 g (on dry basis) min. 16.0 3.0 10.0 0.2 BS 4585-3:1981 BS 4585-9:1981 BS 4585-2:1982 BS 4585-15:1985 Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. Acid-insoluble ash % (m/m) (on dry basis) max. Moisture % (m/m) max. Volatile oil ml/100 g (on dry basis

33、) min. 16.0 3.0 10.0 0.1 BS 4585-3:1981 BS 4585-9:1981 BS 4585-2:1982 BS 4585-15:1985 NOTEA high acid-insoluble ash may give an indication of an abnormal extraneous or foreign matter content (see5.3.2).BS7087-20:1995 BSI 09-1999 3 Annex A (normative) Description of dried cut, rubbed and ground parsl

34、ey A.1 Rubbed or cut parsley Cut or rubbed parsley is constituted by the cut or broken or rubbed dried alternate amplexicaul exstipulate three-lobed compound leaflets each divided into segments, either curled or flat, and some broken leaf stems of the species referred to in clause1. Parsley leaves,

35、when dried, vary from dark vivid green to paler shades of green, dependent upon subspecies, origin and crop. They rapidly dull in colour in sunlight becoming yellow-green. Checks during plant growth can result in yellowing of some leaves adversely affecting the crop quality when dried. A.2 Ground pa

36、rsley Ground parsley is produced by grinding cut or rubbed parsley leaves with no additions. The colour is bright green, paler than the rubbed or cut leaves, and is dependent upon subspecies, origin and crop. The colour rapidly becomes duller on exposure to sunlight. A.3 Origins Parsley is extensive

37、ly grown in temperate climates. The flush of the crop before flowering is used for drying. Usually two cuts in a season can be lifted. Commonly traded origins of parsley are the USA, UK, Germany and Denmark. Annex B (normative) Preparation of samples for chemical tests Mix the laboratory sample thor

38、oughly and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes a1.00mm square aperture test sieve conforming to BS410:1986, grinding the test sample as necessary in accordance with BS4540-2:1982. Annex C (informative) Additional information

39、 C.1 General Further requirements may be specified in purchase contracts for all types of parsley. They are generally relevant to the ultimate use of the parsley. Those commonly used are given inC.2 toC.5. C.2 Bulk index The bulk index (used to assess the amount of material to fill a retail pack) is

40、 expressed generally in millilitres per100g. C.3 Particle size (mesh) Particle size is often quoted for cut, rubbed and ground parsley. It is expressed generally as the percentage by mass of material that passes through a specified test sieve or sieves conforming to BS410. C.4 Microbiological detail

41、s Generally these are specified when the material is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments see item a) 4) of clause8. C.5 Infestation In cases of infestation, bromomethane (methyl bromide) or other recognized fumigants are

42、 effective, with subsequent cleaning or sifting. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spicesare currently controlled by the Lead in FoodRegulations1979 (SI 1979 No. 1254) 2, theArsenicin Food Regulations1959 (SI 1959 No 831) 3 and the Tin in Food Regulations1992 (SI 1992 No

43、496) 4 respectively. The recommendedlevels of copper and zinc are given inthe Food Standards Committee Reports 5, 6. These levels are shown inTable C.1. Table C.1 Levels of trace metals Trace metal Maximum level mg/kg Arsenic 5 Lead 10 Tin 200 Copper 20 Zinc 50 NOTEStatutory instructions are subject

44、 to amendment and reference should be made to those currently in force.4 blankBS7087-20:1995 BSI 09-1999 List of references (see clause2) Normative references BSI publications BRITISH STANDARDS INSTITUTION, London BS 410:1986, Specification for test sieves. BS 4540, Sampling of spices and condiments

45、. BS 4540-1:1981, Methods of sampling. BS 4540-2:1982, Method for preparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-1:1983, Determination of extraneous matter. BS 4585-2:1982, Determination of moisture content (entrainment method). BS 4585-3:198

46、1, Determination of total ash. BS 4585-9:1981, Determination of acid-insoluble ash. BS 4585-15:1985, Determination of volatile oil content. BS 5098:1992, Glossary of terms relating to sensory analysis. Informative references BSI publication BS 5929, Methods for sensory analysis of food. Other refere

47、nces 1 GREAT BRITAIN. Food Safety Act 1990. London: HMSO. 2 GREAT BRITAIN. Lead in Food Regulations 1979. London: HMSO (SI 1979 No.1254). 3 GREAT BRITAIN. Arsenic in Food Regulations 1959. London: HMSO (SI 1959 No.831). 4 GREAT BRITAIN. Tin in Food Regulations 1992. London: HMSO (SI 1992 No.496). 5

48、MINISTRY OF AGRICULTURE, FISHERIES AND FOOD UK. Food Standards Committee Report on Copper. Revised recommendations for limits for copper content of foods. London: HMSO, 1981. 6 MINISTRY OF AGRICULTURE, FISHERIES AND FOOD UK. Food Standards Committee Report on Zinc. London: HMSO, 1953.BS 7087-20: 199

49、5 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions BritishStandards are updated by amendment or revision. Users of BritishStandards should make sure that they possess the latest amendments or editions. It is the constant aim of BSI to improve the quality of our products and services. We would be grateful if a