BS 7087-6-1996 Herbs and spices ready for food use - Specification for coriander seeds (whole and ground)《食品即用香草和香料 第6部分 芫荽籽规范(整体和粉末)》.pdf
《BS 7087-6-1996 Herbs and spices ready for food use - Specification for coriander seeds (whole and ground)《食品即用香草和香料 第6部分 芫荽籽规范(整体和粉末)》.pdf》由会员分享,可在线阅读,更多相关《BS 7087-6-1996 Herbs and spices ready for food use - Specification for coriander seeds (whole and ground)《食品即用香草和香料 第6部分 芫荽籽规范(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 6 : 1996 BRITISH STANDARD | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | UDC 641 : 613.291 635.751 : 635.078.635.071 : 006.3/.8 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
2、 is ss si io on n e ex xc ce ep pt t a as s p pe er rm 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 6. Specification for coriander seeds (whole and ground)BS 7087 : Part 6 : 1996 This British Standard, having been prepared under the direction
3、 of the Consumer Products and Services Sector Board was published under the authority of the Standards Board and comes into effect on 15 March 1996 BSI 1996 First published May 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference A W/7
4、Draft for comment 95/501458 DC ISBN 0 580 25476 3 Amendments issued since publication Amd. 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 bo
5、dies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department 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
6、 Institute Seasoning and Spice Association BSI 1996 i BS 7087 : Part 6 : 1996 Contents Page Committees responsible Inside front cover Foreword ii Specification 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 2 6 Packaging and storage 2 7 Marking 2 Appendices A D
7、escription of whole and ground coriander 3 B Preparation of samples for chemical tests 3 C Additional information 3 Tables 1 Chemical composition of whole coriander 1 2 Chemical composition of ground coriander 2 3 Levels for trace metals in coriander 3BS 7087 : Part 6 : 1996 ii BSI 1996 Foreword Thi
8、s Part of BS 7087 has been prepared by T echnical Committee A W/7 and is a Part of a series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 7087 : Part 6 : 1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in
9、 a variety of commercial forms. These British Standards were either identical to, 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 inte
10、rnational standards 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 225
11、5, 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 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular
12、 reference to contamination by pathogenic organisms of importance to human health. Attention is also drawn to BS 5763 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 in 3.1 of BS 5763 : Part 6 : 19
13、83 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 6 : 1996 T able 1. Chemical composition of whole co
14、riander Parameter Requirement Method of test T otal ash 7.0 BS 4585 : Part 3 %(m/m ) (on dry basis) max. Acid-insoluble ash 2.0 BS 4585 : Part 9 %(m/m ) (on dry basis) max. Moisture % (m/m) max. 12.0 BS 4585 : Part 2 V olatile oil 0.2 BS 4585 : Part 15 mL/100 g (on dry basis) min. Specification 1 Sc
15、ope This Part of BS 7087 specifies requirements for coriander seeds, processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L. This Part of BS 7087 also specifies requirements for ground coriander derived from whole coriander co
16、mplying with this standard. Additional information on further requirements that may be specified in purchase contracts is given in appendix C. NOTE. The 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 o
17、f this Part of BS 7087, the definitions given in BS 5098 apply, together with the following. 2.1 extraneous matter All matter other than coriander as described in appendix A. 2.2 foreign matter Extraneous matter other than parts of the coriander plant. 2.3 bulk material Coriander intended for furthe
18、r processing and packaging and not intended for retail sale direct to the consumer . 2.4 retail material Coriander packed in units intended for retail sale direct to the consumer . NOTE. Coriander is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1 General Laborat
19、ory samples shall be prepared in accordance with BS 4540 : Part 1, taking due account of the amount required for each test. 3.2 Chemical tests Samples for chemical tests shall be prepared in accordance with appendix B. 4 Physical properties 4.1 Flavour The coriander shall be free from mustiness and
20、other foreign odour and taste when examined by sensory analysis. NOTE 1. The characteristic flavour (odour and taste) becomes very much stronger when coriander is cracked or ground. NOTE 2. Coriander seeds have a mild but very distinctive warm and fragrant odour , characteristic of the plant. The fl
21、avour is initially sweet and fruity (slightly reminiscent of oranges) with a more pungent aftertaste on chewing. NOTE 3. Methods of sensory analysis are described in BS 5929. 4.2 Freedom from contamination The coriander shall be free from living insects and mould growth when inspected visually. NOTE
22、. 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). 4.3 Extraneous and foreign matter 4.3.1 Whole coriander 4.3.1.1 Foreign matter The content of any foreign matter shall not be gre
23、ater than 0.5 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.1.2 Stalks The content of stalks whose dimensions exceed 7 mm in length or 2 mm in diameter shall not be greater than 1.5 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.1.3 Extraneous matter The content
24、of any extraneous matter other than stalks (as given in 4.3.1.2) shall not be greater than 1% (m/m) when determined in accordance with BS 4585 : Part 1.BS 7087 : Part 6 : 1996 2 BSI 1996 T able 2. Chemical composition of ground coriander Parameter Requirement Method of test T otal ash 7.0 BS 4585 :
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