BS 7087-24-1996 Herbs and spices ready for food use - Specification for dried pimento (allspice) (whole and ground)《食品即用香草和香料 干甜椒(多香果)规范(整体和粉末)》.pdf
《BS 7087-24-1996 Herbs and spices ready for food use - Specification for dried pimento (allspice) (whole and ground)《食品即用香草和香料 干甜椒(多香果)规范(整体和粉末)》.pdf》由会员分享,可在线阅读,更多相关《BS 7087-24-1996 Herbs and spices ready for food use - Specification for dried pimento (allspice) (whole and ground)《食品即用香草和香料 干甜椒(多香果)规范(整体和粉末)》.pdf(10页珍藏版)》请在麦多课文档分享上搜索。
1、BS 7087 : Part 24 : 1996 BRITISH STANDARD | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | N No o c co op py yi in ng g w wi it th ho ou ut t B BS SI I p pe er rm mi is ss si io on n e ex xc ce ep pt t a as s p pe er rm
2、 mi it tt te ed d b by y C Co op py yr ri ig gh ht t L La aw w Herbs and spices ready for food use Part 24. Specification for dried pimento (allspice) (whole and ground)This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published u
3、nder the authority of the Standards Board and comes into effect on 15 February 1996 BSI 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/500482 DC ISBN 0 580 25187 X BS 7087 : Part 24 : 1996 Amendments issued since publication Amd.
4、 No. Date T ext affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to T echnical Committee A W/7, Spices and condiments, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Dep
5、artment of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice AssociationBS 7087 : Part 24 : 1996 BSI 1996 i Contents Pag
6、e Committees responsible Inside front cover Foreword ii Specification 1 Scope 1 2 References 1 3 Definitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 3 Annexes A (normative) Description of dried whole and ground pimento (allspice) 4 B (norma
7、tive) Preparation of samples for chemical tests 4 C (informative) Additional information 4 Tables 1 Chemical composition of dried whole pimento berries 2 2 Chemical composition of dried ground pimento berries 2 C.1 Maximum levels for trace metals 4 List of references Inside back coverBS 7087 : Part
8、24 : 1996 ii BSI 1996 Foreword This Part of BS 7087 has been prepared by T echnical Committee A W/7 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 Britis
9、h Standards were either identical with, or substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However , the T echnical Committee decided that the requirements in the international standards did not correspond to
10、the quality required by UK trade. The British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard, ISO 973 : 1980, has been taken into account in th
11、e preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and quality. This has implications for the microbiological quality of dried herbs and spices, with particular reference to contamination b
12、y pathogenic organisms of importance to human health. Attention is also drawn to the microbiological methods given in BS 5763. The dilutions of test samples of herbs and spices may need to be greater than the one-in-ten primary dilution referred to in 3.1 of BS 5763 : Part 6 : 1983, because any natu
13、ral antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out. Compliance with a British Standard does not of itself confer immunity from legal obligations. BSI 1996 1 BS 7087 : Part 24 : 1996 Specification 1 Scope This Part of BS 7087 specifies require
14、ments for dried pimento berries, the dried mature unripe fruits of the evergreen tree Pimenta dioica (Linnaeus) Merrill (formerly Pimenta officinalis) and its sub-species/varieties, processed for food use. This Part of BS 7087 also specifies requirements for dried ground pimento derived from whole p
15、imento berries conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in annex C. 2 References 2.1 Normative references This Part of BS 7087 incorporates, by dated or undated reference, provisions from other publications. Thes
16、e normative references are made at the appropriate places in the text and the cited publications are listed on the inside back cover . For dated references, only the edition cited applies; any subsequent amendments to or revisions of the cited publication apply to this Part of BS 7087 only when inco
17、rporated 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 publicat
18、ions 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 BS 5098 : 1992 apply, together with the following. 3.1 extraneous matter All
19、matter other than the pimento berries described in A.1 and A.2. 3.2 foreign matter Extraneous matter other than parts of the pimento tree. 3.3 bulk material Pimento intended for further processing and packaging and not intended for retail sale direct to the consumer . 3.4 retail material Pimento pac
20、ked in units intended for retail sale direct to the consumer . NOTE. Whole pimento berries or ground pimento are often supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS 4540 : Part 1 : 1981, taking due ac
21、count of the amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with annex B. 5 Physical properties 5.1 Flavour The pimento shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1.
22、 The odour and taste of pimento, either whole or ground, is fresh, aromatic and pungent and similar to a combination of cinnamon, nutmeg and cloves. NOTE 2. Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The pimento shall be free from living insects and mould gr
23、owth when inspected visually. NOTE. It 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 and foreign matter 5.3.1 Whole pimento 5.3.1.1 General The content of extraneous
24、 and foreign matter in dried whole pimento shall not exceed 1 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. 5.3.1.2 Stalks The content of stalks longer than 10 mm or greater than 2 mm in diameter in dried whole pimento shall not exceed 0.25 % (m/m) when determined in accordance
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