BS 7087-25-1996 Herbs and spices ready for food use - Specification for dehydrated onion《食品即用香草和香料 脱水洋葱规范》.pdf

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1、BS 7087 : Part 25 : 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 25. Specification for dehydrated onionThis British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the S

3、tandards 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 95/500483 DC ISBN 0 580 25188 8 BS 7087 : Part 25 : 1996 Amendments issued since publication Amd. No. Date T ext affected Co

4、mmittees 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 Department of Trade and Indust

5、ry (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 25 : 1996 BSI 1996 i Contents Page Committees responsible In

6、side 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 2 Annexes A (normative) Description of dehydrated onion 3 B (normative) Preparation of samples for chemical tests 3 C

7、(normative) Method of rehydration for sensory evaluation of dehydrated onion 3 D (informative) Additional information 4 Tables 1 Chemical composition of dehydrated onion 2 D.1 Maximum levels for trace metals 4 List of references Inside back coverBS 7087 : Part 25 : 1996 ii BSI 1996 Foreword This Par

8、t 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. This Part of BS 7087 supersedes BS 6205 : 1981, which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of c

9、ommercial forms. These British 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 sta

10、ndards did not correspond to 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 5559, has been t

11、aken into account in the 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 refer

12、ence to contamination by 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 :

13、 1983, because any natural 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 25 : 1996 Specification 1 Scope This Part of BS

14、 7087 specifies requirements for dehydrated onion Allium cepa Linnaeus and its sub-species/varieties, in its various commercial forms (listed in annex A). Additional information on further requirements that may be specified in purchase contracts is given in annex D. 2 References 2.1 Normative refere

15、nces This Part of BS 7087 incorporates, by dated or undated reference, provisions from other publications. These 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;

16、any subsequent amendments to or revisions of the cited publication apply to this Part of BS 7087 only when 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 Thi

17、s Part of BS 7087 refers to other publications that provide information or guidance. Editions of these publications 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

18、BS 7087, the definitions given in BS 5098 : 1992 apply, together with the following. 3.1 extraneous matter All matter other than dehydrated onion as described in A.1 and A.2. 3.2 foreign matter Extraneous matter other than parts of the onion plant. 3.3 bulk material Dehydrated onion intended for fur

19、ther processing and packaging and not intended for retail sale direct to the consumer . 3.4 retail material Dehydrated onion packed in units intended for retail sale direct to the consumer . NOTE. Dehydrated onion is often supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.

20、1 Dehydrated powdered, granulated, minced or chopped onion Laboratory samples shall be prepared in accordance with BS 4540 : Part 1 : 1981, using a conical sampler , automatic sampler , sample probe or other suitable implement to remove aseptically a representative aliquot portion, taking due accoun

21、t of the amount required for each test. 4.2 Dehydrated sliced or flaked onion NOTE. Problems arise as a result of the friability of the product and its tendency to settle within the container . It may be necessary, therefore, to take the entire contents of a single container , because, during transp

22、ort, the sliced onion may settle with larger pieces towards the top and smaller pieces towards the bottom. Samples shall be prepared in accordance with BS 4540 : Part 1 : 1981. 4.3 Chemical tests Samples for chemical tests shall be prepared in accordance with annex B. 5 Physical properties 5.1 Organ

23、oleptic NOTE. Methods of sensory analysis are described in BS 5929. 5.1.1 Colour The colour of dehydrated onions shall be characteristic of the cultivar used, that is, between white via cream to mid-tan/brown when the product has been prepared from white and yellow onions, and between pink and red w

24、hen prepared from red onions. NOTE 1. Occasionally, greening of onions may occur naturally in the fields and pinking may occur during processing. The dehydrated onion shall be free from scorched, toasted and baked particles. NOTE 2. It should be free in practical terms from such particles visible to

25、 the naked eye (corrected if necessary for abnormal vision). 5.1.2 Odour The odour of dehydrated onion shall be characteristic and free from foreign odours and off odours. NOTE. The odour strength is origin-related. 5.1.3 Flavour The flavour of dehydrated onion shall be assessed only after rehydrati

26、on in accordance with annex C. The flavour of the rehydrated product shall be characteristic of parboiled onions and free from foreign flavours or off flavours. NOTE. The flavour strength is origin-related.2 BSI 1996 BS 7087 : Part 25 : 1996 T able 1. Chemical composition of dehydrated onion Paramet

27、er Requirement Method of test T otal ash %( m / m ) (on dry basis) maximum 5.5 BS 4585 : Part 3 : 1981 Acid-insoluble ash %( m / m ) (on dry basis) maximum 0.7 BS 4585 : Part 9 : 1981 Moisture %( m / m ) maximum 7.0 BS 4585 : Part 2 : 1982 1) Marking BS 7087/25 : 1996 or BS 7087 : Part 25 : 1996 on

28、or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is solely the claimants responsibility. Such a declaration is not to be confused with

29、third party certification of conformity, which may also be desirable. 5.2 Freedom from contamination The dehydrated onion shall be free from living insects and mould growth when inspected visually. NOTE. It should be free in practical terms from dead insects, insect fragments and rodent contaminatio

30、n visible to the naked eye (corrected if necessary for abnormal vision). 5.3 Foreign matter The dehydrated onion shall be free from foreign matter when inspected visually. NOTE. It should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vis

31、ion). 5.4 Extraneous matter The content of any extraneous matter , including extraneous matter originating from the onion plant, shall not exceed 0.5 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. 6 Chemical composition NOTE. For information on trace metal contents in herbs and

32、spices see D.5. The chemical composition of dehydrated onion shall conform to the requirements specified in table 1. 7 Packaging and storage Dehydrated onion is hygroscopic and therefore shall be packed in clean and sound containers made of materials that do not affect the product and which protect

33、it from moisture. NOTE. Dehydrated onion should be stored in clean, cool, dry conditions, free from infestation and not exposed to direct sunlight. 8 Marking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation. However , should the manufacturer w

34、ish to claim compliance with this Part of BS 7087 by marking packs of dehydrated onion, the following information shall be marked. NOTE 1. The same information may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g. powdered dehydrated onion;

35、2) the country of origin of the crop; 3) the net mass (in grams or kilograms); 4) a statement of any special treatment, e.g. fumigation or irradiation; NOTE 2. Reference should be made to current UK food legislation to ensure that any treatment of bulk material is permissible. 5) the date of packing

36、 and the lot number; 6) the number and date of this British Standard, i.e. BS 7087/25 : 1996 or BS 7087 : Part 25 : 1996 1) . b) For retail material: 1) the name of the food, e.g. granulated dehydrated onion; 2) the number and date of this British Standard, i.e. BS 7087/25 : 1996 or BS 7087 : Part 2

37、5 : 1996 1) . NOTE 3. Reference should be made to statutory instruments currently in force.BS 7087 : Part 25 : 1996 BSI 1996 3 Annexes Annex A (normative) Description of dehydrated onion A.1 General Dehydrated onion is the product obtained exclusively from sound bulbs of onion cultivars (Allium cepa

38、 Linnaeus and sub-species/varieties thereof), free in practical terms from moulds, disease, soil, outer skins, stems, leaves and roots, by removal of most of the moisture using methods which allow the characteristics of the fresh onion to be regained on rehydration. A.2 Commercial forms of dehydrate

39、d onion A.2.1 General The various commercial forms of dehydrated onion are all produced by slicing peeled sound onions, followed by dehydration of the sliced onion, grading and further sieving and milling as necessary. Common commercial forms and their typical sizes are given in A.2.2 to A.2.6. In t

40、esting for particle size, all sieves shall conform to aperture sizes specified in BS 410. A.2.2 Sliced dehydrated onion Product obtained by removing broken pieces smaller than 4 mm from dehydrated slices through sieving. NOTE. Slices are liable to slight attrition during transport and handling. A.2.

41、3 Flaked dehydrated onion Product obtained by passing through a 4 mm aperture sieve but retained on a 1.25 mm aperture sieve, and comprising particles without definite shape. A.2.4 Minced dehydrated onion Product obtained by milling and sieving to achieve a uniform particle shape and size range of 1

42、 mm to 3 mm. A.2.5 Granulated dehydrated onion Product passing through a sieve of 1.25 mm aperture size but retained on a sieve of 0.25 mm aperture size. A.2.6 Powdered dehydrated onion Product of uniform size, passing through a sieve of 0.5 mm aperture size, with no more than 5 % being retained on

43、the sieve. A.3 Countries of origin The commonly traded origins are USA, Egypt, Poland, Bulgaria, Hungary and China. Annex B (normative) Preparation of samples for chemical tests Mix the laboratory sample thoroughly and take a test sample of sufficient quantity for each test. Ensure that all material

44、 in the test sample passes a 1.00 mm square aperture test sieve conforming to BS 410 : 1986, grinding the test sample as necessary in accordance with BS 4540 : Part 2 : 1982. Annex C (normative) Method of rehydration for sensory evaluation of dehydrated onion C.1 Apparatus C.1.1 Vessel, of approxima

45、tely 500 ml capacity, which will not affect the taste or colour of the preparation. C.1.2 Dish, made of white porcelain, glazed earthenware or glass. C.2 Water Use water conforming to at least grade 3 of EN ISO 3696. C.3 Preparation and sensory evaluation Weigh 5 g 0.1 g of the sample and transfer i

46、t to the vessel (C.1.1) containing 250 ml of the water (C.2). Bring to the boil and immediately reduce the heat; simmer the sample for 10 min 1 min. Readjust the volume to approximately 250 ml with water and pour into the dish (C.1.2). Immediately carry out the sensory evaluation for flavour . NOTE.

47、 Sensory evaluation of the following characteristics of the rehydrated product may also be undertaken in the following order: appearance of the cooking water (colour clarity); colour of the preparation; odour; tenderness (in the case of onion in pieces: see A.2.2 to A.2.4); flavour .4 BSI 1996 BS 70

48、87 : Part 25 : 1996 Annex D (informative) Additional information D.1 General Further requirements may be specified in purchase contracts for dehydrated onion. They are generally relevant to the ultimate use of the product. Those commonly used are given in D.2 to D.4. D.2 Bulk index The bulk index (u

49、sed to assess the amount of material required to fill a retail pack) is expressed generally in millilitres per 100 g. D.3 Particle size (mesh) As detailed in annex A, dehydrated onion is graded according to particle size (as well as shape). Particle size is expressed generally as a percentage by mass that passes through a specified test sieve conforming to BS 410. The figure quoted is either the percentage retained on that sieve, or the percentage passing through it. D.4 Microbiological details Generally, these are specified when the material is required for furt