BS 7087-28-1997 Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)《食品即用香草和香料 干龙蒿规范(整体和研磨)》.pdf
《BS 7087-28-1997 Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)《食品即用香草和香料 干龙蒿规范(整体和研磨)》.pdf》由会员分享,可在线阅读,更多相关《BS 7087-28-1997 Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)《食品即用香草和香料 干龙蒿规范(整体和研磨)》.pdf(10页珍藏版)》请在麦多课文档分享上搜索。
1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 28 : 1997
2、ICS 67.220.10 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Herbs and spices ready for food use Part 28. Specification for dried tarragon (whole and ground)BS 7087 : Part 28 : 1997 This British Standard, having been prepared under the direction of the Consumer Products and S
3、ervices Sector Board, was published under the authority of the Standards Board and comes into effect on 15 June 1997 BSI 1997 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 96/501224 DC ISBN 0 580 27157 9 Amendments issued since publicati
4、on Amd. No. Date Text affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to Technical Committee AW/7, Spices and condiments, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI
5、 International General Produce Association Laboratory of the Government Chemist Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice AssociationBS 7087 : Part 28 : 1997 BSI 1997 i Contents Page Committees responsible Inside
6、 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, cut or rubbed tarragon and ground tarragon 4 B (normative) Preparatio
7、n of samples for chemical tests 4 C (informative) Additional information 4 Tables 1 Chemical composition of tarragon 2 C.1 Levels for trace metals 4 List of references Inside back coverii BSI 1997 BS 7087 : Part 28 : 1997 Foreword This Part of BS 7087 has been prepared by Technical Committee AW/7 an
8、d 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 corresponding international s
9、tandards 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 international standards are t
10、herefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard ISO 7926 : 1991 has been taken into account in the preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990
11、 1 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular references to contamination by pathogenic organisms of importance to human health. Attention is also drawn to the microbiological methods
12、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 natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out.
13、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, pages i and ii, pages 1 to 4, an inside back cover and a back cover. BSI 1997 1 BS 7087 : Part 28 : 1997 Specification 1 Scope
14、This Part of BS 7087 specifies requirements for the dried leaves of tarragon (Artemisia dracunculus Linnaeus) and sub-species/varieties thereof, a perennial herbaceous plant of the large sub-genus Artemisia of the Anthemideae of the order Compositae. There are two varieties in commercial use sharing
15、 the same botanical taxa but having quite different characteristics. They are in order of importance: a) French or German type tarragon that has a strong aromatic flavour indicative of aniseed, that is the favoured variety for culinary use; and b) Russian type tarragon, a coarser taller plant with a
16、 harsher flavour. NOTE. Annex A provides information on the differences that enable these species to be identified. This Part of BS 7087 also specifies requirements for dried ground tarragon derived from the whole tarragon leaves conforming to this standard. Additional information on further require
17、ments 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. These normative references are made at the appropriate places in the text and the cited p
18、ublications 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 incorporated in the reference by amendment or revision. For undated references, the latest
19、 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 publications current at the time of issue of this standard are listed on the inside back cover
20、, 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 matter other than tarragon as described in A.1 and A.2. 3.2 foreign matter Extraneous m
21、atter other than parts of the tarragon plant. 3.3 bulk material Tarragon intended for further processing and packaging and not intended for retail sale direct to the consumer. 3.4 retail material Tarragon packed in units intended for retail sale direct to the consumer. NOTE. Tarragon is often suppli
22、ed 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, taking due account of the amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with annex
23、 B and BS 4540 : Part 1. 5 Physical properties 5.1 Flavour The tarragon shall be free from mustiness and other foreign odours and tastes when examined by sensory analysis. NOTE 1. The characteristic odour becomes stronger when tarragon leaves are rubbed (e.g. between the fingers). NOTE 2. Tarragon l
24、eaves, cut rubbed or ground have a pungent aromatic odour characteristic of the plant, and akin to aniseed. NOTE 3. Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The tarragon shall be free from living insects and mould growth when inspected visually. NOTE. It s
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