BS 7087-9-1996 Herbs and spices ready for food use - Specification for dried marjoram (whole rubbed and ground)《食品即用香草和香料 第9部分 干马郁兰规范(整体 磨碎和粉末)》.pdf
《BS 7087-9-1996 Herbs and spices ready for food use - Specification for dried marjoram (whole rubbed and ground)《食品即用香草和香料 第9部分 干马郁兰规范(整体 磨碎和粉末)》.pdf》由会员分享,可在线阅读,更多相关《BS 7087-9-1996 Herbs and spices ready for food use - Specification for dried marjoram (whole rubbed and ground)《食品即用香草和香料 第9部分 干马郁兰规范(整体 磨碎和粉末)》.pdf(10页珍藏版)》请在麦多课文档分享上搜索。
1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 9 : 1996 N NO O C CO OP PY YI IN NG G I IN N A AN NY Y F FO OR RM M W WI IT TH HO OU UT T W WR RI IT TT TE EN N P PE ER RM MI IS SS SI IO
2、ON N F FR RO OM M B BS SI I Herbs and spices ready for food use Part 9. Specification for dried marjoram (whole, rubbed and ground)This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Bo
3、ard and comes into effect on 15 March 1996 BSI 1996 First published December 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/501461 DC ISBN 0 580 25472 0 BS 7087 : Part 9 : 1996 Amendments issued since pu
4、blication 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 bodies were represented: Association of Public Analysts Consumer Policy Commit
5、tee 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 Institute Seasoning and Spice AssociationBS 7087 : Part 9 : 1996 BSI 1996 i
6、 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 Description of marjoram bouquets, rubbed and ground marjoram 3 B Preparation o
7、f samples for chemical tests 3 C Additional information 3 Tables 1 Chemical composition of dried rubbed marjoram 2 2 Chemical composition of ground marjoram 2 3 Levels for trace metals in marjoram 3ii BSI 1996 BS 7087 : Part 9 : 1996 Foreword This Part of BS 7087 has been prepared by T echnical Comm
8、ittee 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 9 : 1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standard
9、s 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 international standards did not correspond to the quality
10、required by UK trade. The British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7078 for herbs and spices ready for food use. Attention is drawn to the requirements of the Food Safety Act 1990 relating to fitness, wholeso
11、meness, 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 human health. Attention is also drawn to BS 5763 for microbiological methods. The dilutions of test s
12、amples 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. Compliance with a British Standard does n
13、ot of itself confer immunity from legal obligations. BSI 1996 1 BS 7087 : Part 9 : 1996 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole marjoram, both rubbed marjoram and bouquets, processed for food use and derived from the Labiatae species Majorana hortensis Moenc
14、h syn. Origanum majorana L. (the annual sweet or knotted marjoram) and Origanum onites L. (pot marjoram), a perennial form, and the subspecies/varieties of the above. This Part of BS 7087 also specifies requirements for ground marjoram derived from whole marjoram complying with this standard. Additi
15、onal information on further requirements that may be specified in purchase contracts is given in appendix C. NOTE 1. Most marjoram traded is the cultivated annual Majorana hortensis Moench. NOTE 2. The publications referred to in this standard are listed on the inside back cover . 2 Definitions For
16、the purposes of this Part of BS 7087, the definitions given in BS 5098 apply, together with the following. 2.1 extraneous matter All matter other than marjoram as described in appendix A. 2.2 foreign matter Extraneous matter other than parts of the marjoram plant. 2.3 bulk material Marjoram intended
17、 for further processing and packaging and not intended for retail sale direct to the consumer . 2.4 retail material Marjoram packed in units intended for retail sale direct to the consumer . NOTE. Rubbed marjoram is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1
18、 General Laboratory 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 marjoram shall be free from
19、 mustiness and other foreign odour and taste when examined by sensory analysis. NOTE 1. The characteristic odour becomes stronger when marjoram is rubbed (e.g. between the fingers). NOTE 2. Whole marjoram is sweet-scented, pleasantly aromatic and slightly minty. Ground marjoram has a similar but mor
20、e pronounced odour . The flavour is strong, warm, sweet and slightly bitter and camphoraceous. NOTE 3. Methods of sensory analysis are described in BS 5929. 4.2 Freedom from contamination The marjoram shall be free from living insects and mould growth when inspected visually. NOTE. It should be free
21、 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 and rubbed marjoram The content of any foreign matter in whole marjoram or rubbed marjoram shall not b
22、e greater than 0.25 % (m/m) when determined in accordance with BS 4585 : Part 1. The content of any extraneous matter other than stalks (as given below) in whole or rubbed marjoram shall not be greater than 1 % (m/m) when determined in accordance with BS 4585 : Part 1. The content of stalks and othe
23、r parts, excluding flower tops, in rubbed marjoram, whose dimensions exceed 7 mm in length or 1 mm in diameter shall not be greater than 1 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.2 Ground marjoram Ground marjoram shall be free from visible extraneous matter when determined i
24、n accordance with BS 4585 : Part 1. Ground marjoram 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 vision).2 BSI 1996 BS 7087 : Part 9 : 1996 1) Marking BS 7087/9
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