BS 7087-29-1997 Herbs and spices ready for food use - Specification for dried whole dill seed dill leaves and ground dill《食品即用香草和香料 整体干莳萝籽 莳萝叶及粉末状莳萝规范》.pdf
《BS 7087-29-1997 Herbs and spices ready for food use - Specification for dried whole dill seed dill leaves and ground dill《食品即用香草和香料 整体干莳萝籽 莳萝叶及粉末状莳萝规范》.pdf》由会员分享,可在线阅读,更多相关《BS 7087-29-1997 Herbs and spices ready for food use - Specification for dried whole dill seed dill leaves and ground dill《食品即用香草和香料 整体干莳萝籽 莳萝叶及粉末状莳萝规范》.pdf(10页珍藏版)》请在麦多课文档分享上搜索。
1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 29 : 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 29. Specification for dried, whole dill seed, dill leaves and ground dillBS 7087 : Part 29 : 1997 This British Standard, having been prepared under the direction of the Consu
3、mer Products and Services 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 96/501225 DC ISBN 0 580 27158 7 Amendments issu
4、ed since publication 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 Polic
5、y Committee of BSI 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 29 : 1997 BSI 1997 i Contents Page Committees
6、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 2 Annexes A (normative) Description of dried, whole dill seed, dill leaves and ground dill 3 B (normativ
7、e) Preparation of samples for chemical tests 3 C (informative) Additional information 3 Tables 1 Chemical composition of dried, whole dill seed, dill leaves and ground dill 2 C.1 Levels for trace metals 4 List of references Inside back coverii BSI 1997 BS 7087 : Part 29 : 1997 Foreword This Part of
8、BS 7087 has been prepared by Technical Committee AW/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 British Standards were either identical with, or sub
9、stantially related to, the 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 St
10、andards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. Attention is drawn to the requirements of the Food Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and qual
11、ity 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 given in BS 5763. The dilutions of test samples of herbs and spic
12、es 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. Compliance with a British Standard does not of itself confer immu
13、nity 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 29 : 1997 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole dill
14、seeds derived from the annual plants Anethum graveolens L., Anethum sowa Kurz, and its sub-species/varieties thereof, processed for food use. This Part of BS 7087 also specifies requirements for dried ground dill derived from dill seed conforming to this standard. This Part of BS 7087 also specifies
15、 requirements for dried dill leaves, whole and broken (known as dill weed). NOTE. 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, pr
16、ovisions 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; any subsequent amendments to or revisions of the cited publication apply t
17、o 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 This Part of BS 7087 refers to other publications that provide information or
18、 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 BS 7087, the definitions given in BS 5098 : 1992 apply, together with the f
19、ollowing. 3.1 extraneous matter All matter other than dill seed, dill leaves or ground dill as appropriate, as described in A.1, A.2 and A.3. 3.2 foreign matter Extraneous matter other than parts of the dill plant. 3.3 bulk material Dill intended for further processing and packaging and not intended
20、 for retail sale direct to the consumer. 3.4 retail material Dill packed in units intended for retail sale direct to the consumer. NOTE. Dill weed or seed is sometimes supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accor
21、dance 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 B. 5 Physical properties 5.1 Flavour The dill in any format shall be free from mustiness, rancidity and other foreign odours
22、and tastes when examined by sensory analysis. NOTE 1. Dill seeds have a pronounced warm fragrant and characteristic caraway-like taste with hints of aniseed and liquorice plus a slight numbing effect on the tongue. The taste is more quickly apparent in ground dill but less strong in dill leaves. NOT
23、E 2. Dill seeds have a noticeable warm fragrance and odour with slight notes of aniseed and liquorice. The odour is more pronounced in ground dill. It is less pronounced in dill leaves but even so increases as the leaves are rubbed and broken. NOTE 3. Methods of sensory analysis are described in BS
24、5929. 5.2 Freedom from contamination The dill 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 contamination visible to the naked eye (corrected if necessary for abnormal vision). 5.3
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