BS 7087-3-1996 Herbs and spices ready for food use - Specification for dried sage (whole and ground)《食品即用香草和香料 第3部分 干鼠尾草规范(整体和粉末)》.pdf
《BS 7087-3-1996 Herbs and spices ready for food use - Specification for dried sage (whole and ground)《食品即用香草和香料 第3部分 干鼠尾草规范(整体和粉末)》.pdf》由会员分享,可在线阅读,更多相关《BS 7087-3-1996 Herbs and spices ready for food use - Specification for dried sage (whole and ground)《食品即用香草和香料 第3部分 干鼠尾草规范(整体和粉末)》.pdf(10页珍藏版)》请在麦多课文档分享上搜索。
1、BRITISH STANDARD BS 7087-3: 1996 Herbs and spices ready for food use Part 3: Specification for dried sage (whole and ground) UDC 641:613.291:635.743:635.078 635.071:006.3.8BS7087-3:1996 This British Standard, having been prepared under the directionof the Consumer Products and Services SectorBoard,
2、was published underthe authority of the Standards Board and comesintoeffect on 15 March 1996 BSI 09-1999 First published May 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 95/501455 DC ISBN 0 580 25469 0 Com
3、mittees 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 Department of Trade and Industry
4、(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 Association Amendments issued since publication Amd. No. Date CommentsBS7087-3:1996 BSI 0
5、9-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 1 6 Packaging and storage 2 7 Marking 2 Appendix A Description of whole and ground sage 3 Appendix B Preparation of samples for chemical
6、tests 3 Appendix C Additional information 3 Table 1 Chemical composition of whole sage 2 Table 2 Chemical composition of ground sage 2 Table 3 Levels for trace metals in sage 3 Publications referred to Inside back coverBS7087-3:1996 ii BSI 09-1999 Foreword This Part of BS7087 has been prepared by Te
7、chnical CommitteeAW/7 and is a Part of a series on herbs and spices prepared for food use within the UK. This Part of BS7087 supersedes BS7087-3:1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards
8、 were either identical to, or substantially 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 req
9、uired by UK trade. The British Standards implementing those 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
10、 sage. Attention is drawn to the requirements of the Food Safety Act1990 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
11、human health. Attention is also drawn to BS5763 for microbiological methods. The dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilution referred to in3.1 of BS5763-6:1983 because any natural antimicrobial compounds they might possess would inhibit t
12、he growth of micro-organisms until diluted out. A British Standard does not purport to 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 obliga
13、tions. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, 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
14、inside front cover.BS7087-3:1996 BSI 09-1999 1 1 Scope This Part of BS7087 specifies requirements for dried whole sage, both rubbed sage and bouquets, processed for food use and derived from one or more of the sub-species/varieties of the Salvia genus including Salvia officinalis L. This Part of BS7
15、087 also specifies requirements for dried ground sage derived from whole sage complying with this standard. This standard does not apply to material derived wholly or in part from Clary sage Salvia sclarea L or Salvia pratensis L. Additional information on further requirements that may be specified
16、in purchase contracts is given inAppendix C. NOTEThe titles of the publications referred to in this Part of this British Standard are listed on the inside back cover. 2 Definitions For the purposes of this Part of BS7087, the definitions given in BS5098 apply, together with the following. 2.1 extran
17、eous matter all matter other than sage as described in Appendix A 2.2 foreign matter extraneous matter other than parts of the sage plant 2.3 bulk material sage intended for further processing and packaging and not intended for retail sale direct to the consumer 2.4 retail material sage packed in un
18、its intended for retail sale direct to the consumer NOTESage is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1 General Laboratory samples shall be prepared in accordance with BS4540-1, taking due account of the amount required for each test. 3.2 Chemical tests S
19、amples for chemical tests shall be prepared in accordance withAppendix B. 4 Physical properties 4.1 Flavour The sage shall be free from mustiness and other foreign odour and taste when examined by sensory analysis. NOTE 1The characteristic odour becomes stronger when sage is rubbed (e.g.between the
20、fingers). NOTE 2Sage in leaf form has an aromatic and fragrant odour characteristic of the plant. The flavour is initially cooling followed by a pungent, slightly bitter aftertaste. Ground sage has a similar but more pronounced odour and a slightly more astringent flavour. NOTE 3Methods of sensory a
21、nalysis are described in BS5929. 4.2 Freedom from contamination The sage shall be free from living insects and mould growth when inspected visually. NOTE 1It should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessar
22、y for abnormal vision). NOTE 2Sage is less prone to insect infestation than some other herbs and spices. 4.3 Extraneous and foreign matter 4.3.1 Whole sage The content of any foreign matter shall not be greater than 0.5% (m/m), when determined in accordance with BS4585-1. The content of any extraneo
23、us matter other than stalks (as given in4.3.2) shall not be greater than1.0% (m/m) when determined in accordance with BS 4585-1. 4.3.2 Rubbed sage The content of stalks whose dimensions exceed7mm in length or2mm in diameter shall not be greater than4% (m/m) when determined in accordance with BS 4585
24、-1. NOTEDue to the nature of the rubbed sage leaf (its fluffiness due to leaf lines) it is impracticable to ensure the absence of small “stalks”, which are in reality leaf veins. 4.3.3 Ground sage Ground sage shall be free from visible extraneous matter, when determined in accordance with BS4585-1.
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