BS 7087-26-1996 Herbs and spices ready for food use - Specification for dehydrated garlic《食品即用香草和香料 脱水大蒜规范》.pdf

1、BS 7087 : Part 26 : 1996 BRITISH STANDARD | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 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 is ss si io on n e ex xc ce ep pt t a as s p pe er rm

2、 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 26. Specification for dehydrated garlicThis British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the

3、Standards Board and comes into effect on 15 February 1996 BSI 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/500484 DC ISBN 0 580 25189 6 BS 7087 : Part 26 : 1996 Amendments issued since publication Amd. No. Date T ext affected C

4、ommittees 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 Committee of BSI Department of Trade and Indus

5、try (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 26 : 1996 BSI 1996 i Contents Page Committees responsible I

6、nside 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 dehydrated garlic 3 B (normative) Preparation of samples for chemical tests 3

7、C (normative) Method of rehydration for sensory evaluation of dehydrated garlic 3 D (informative) Additional information 3 Tables 1 Chemical composition of dehydrated garlic 2 D.1 Maximum levels for trace metals 4 List of references Inside back coverBS 7087 : Part 26 : 1996 ii BSI 1996 Foreword This

8、 Part of BS 7087 has been prepared by T echnical Committee A W/7 and is part of a series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 6194 : 1981, which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety

9、of commercial forms. These British Standards were either identical with, 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

10、 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 5560, has be

11、en taken into account in the preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and quality. This has implications for the microbiological quality of dried herbs and spices, with particular r

12、eference 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 spices may need to be greater than the one in ten primary dilution referred to in 3.1 of BS 5763 : Part

13、 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 immunity from legal obligations. BSI 1996 1 BS 7087 : Part 26 : 1996 Specification 1 Scope This Part of

14、 BS 7087 specifies requirements for dehydrated garlic Allium sativum Linnaeus and its sub-species/varieties, in its various commercial forms (listed in annex A). Additional information on further requirements that may be specified in purchase contracts is given in annex D. 2 References 2.1 Normative

15、 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 publications are listed on the inside back cover . For dated references, only the edition cited ap

16、plies; 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 edition of the cited publication applies, together with any amendments. 2.2 Informative referen

17、ces 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 , but reference should be made to the latest editions. 3 Definitions For the purposes of this P

18、art of BS 7087, the definitions given in BS 5098 : 1992 apply, together with the following. 3.1 extraneous matter All matter other than dehydrated garlic as described in A.1 and A.2. 3.2 foreign matter Extraneous matter other than parts of the garlic plant. 3.3 bulk material Dehydrated garlic intend

19、ed for further processing and packaging and not intended for retail sale direct to the consumer . 3.4 retail material Dehydrated garlic packed in units intended for retail sale direct to the consumer . NOTE. Dehydrated garlic is often supplied to the retail trade as multiple packs of retail units. 4

20、 Sampling 4.1 Dehydrated powdered, granulated, minced or chopped garlic Laboratory samples shall be prepared in accordance with BS 4540 : Part 1 : 1981, using a conical sampler , automatic sampler , sample probe or other suitable implement to remove aseptically a representative aliquot portion, taki

21、ng due account of the amount required for each test. 4.2 Dehydrated sliced or flaked garlic NOTE. Problems arise as a result of the friability of the product and its tendency to settle within the container . It may be necessary, therefore, to take the entire contents of a single container because, d

22、uring transport, the sliced garlic may settle with larger pieces towards the top and smaller pieces towards the bottom. Samples shall be prepared in accordance with BS 4540 : Part 1 : 1981. 4.3 Chemical tests Samples for chemical tests shall be prepared in accordance with annex B. 5 Physical propert

23、ies 5.1 Organoleptic NOTE. Methods of sensory analysis are described in BS 5929. 5.1.1 Colour The colour of dehydrated garlic shall be between white via pale cream to mid-tan. Dehydrated garlic shall be free from scorched, toasted and baked particles when inspected visually. NOTE. It should be free

24、in practical terms from such particles visible to the naked eye (corrected if necessary for abnormal vision). 5.1.2 Odour The odour of dehydrated garlic shall be characteristic, pungent and free from foreign odours and off odours. NOTE. The odour strength is origin-related. 5.1.3 Flavour The flavour

25、 of dehydrated garlic shall be assessed only after rehydration in accordance with annex C. The flavour of the rehydrated product shall be characteristic of parboiled garlic and free from foreign flavours and off flavours. NOTE. The flavour strength is origin-related. 5.2 Freedom from contamination T

26、he dehydrated garlic 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).2 BSI 1996 BS 7087 : Part 26

27、: 1996 T able 1. Chemical composition of dehydrated garlic Parameter Requirement Method of test T otal ash %( m / m ) (on dry basis) maximum 8.0 BS 4585 : Part 3 : 1981 Acid-insoluble ash %( m / m ) (on dry basis) maximum 2.0 BS 4585 : Part 9 : 1981 Moisture content %( m / m ) maximum 8.0 BS 4585 :

28、Part 2 : 1982 1) Marking BS 7087/26 : 1995 or BS 7087 : Part 26 : 1995 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is solely th

29、e claimants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. 5.3 Foreign matter The dehydrated garlic shall be free from foreign matter when inspected visually. NOTE. It should be free in practical terms from foreign

30、matter visible to the naked eye (corrected if necessary for abnormal vision). 5.4 Extraneous matter The content of any extraneous matter , including extraneous matter originating from the garlic plant, shall not exceed 0.5 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. 6 Chemica

31、l composition NOTE. For information on trace metal contents in herbs and spices see D.5. The chemical composition of dehydrated garlic shall conform to the requirements specified in table 1. 7 Packaging and storage Dehydrated garlic is hygroscopic and therefore shall be packed in clean and sound con

32、tainers made of materials that do not affect the product and which protect it from moisture. NOTE. Dehydrated garlic should be stored in clean, cool, dry conditions, free from infestation and not exposed to direct sunlight. 8 Marking The marking of herbs and spices is covered by the provisions of th

33、e current UK food labelling legislation. However , should the manufacturer wish to claim compliance with this Part of BS 7087 by marking packs of dehydrated garlic, the following information shall be marked. NOTE 1. The same information may be incorporated in the suppliers contract documentation. a)

34、 For bulk material: 1) the name of the food, e.g. powdered dehydrated garlic; 2) the country of origin of crop; 3) the net mass (in grams or kilograms); 4) a statement of any special treatment, e.g. fumigation or irradiation; NOTE 2. Reference should be made to current UK food legislation to ensure

35、that any treatment of bulk material is permissible. 5) the date of packing and the lot number; 6) the number and date of this British Standard, i.e. BS 7087/26 : 1995 or BS 7087 : Part 26 : 1995 1) . b) For retail material: 1) the name of the food, e.g. granulated dehydrated garlic; 2) the number an

36、d date of this British Standard, i.e. BS 7087/26 : 1995 or BS 7087 : Part 26 : 1995 1) . NOTE 3. Reference should be made to statutory instruments currently in force.BS 7087 : Part 26 : 1996 BSI 1996 3 Annexes Annex A (normative) Description of dehydrated garlic A.1 General Dehydrated garlic is the

37、product obtained exclusively from sound cloves of garlic (Allium sativum Linnaeus and sub-species/varieties thereof), free in practical terms from moulds, disease, soil, outer skins, stems, leaves and roots, by removal of most of the moisture using methods which allow the characteristics of the fres

38、h garlic to be regained on rehydration. A.2 Commercial forms of dehydrated garlic A.2.1 General The various commercial forms of dehydrated garlic are all produced by slicing peeled sound garlic cloves, followed by dehydration of the sliced garlic, grading and further sieving and milling as necessary

39、. Common commercial forms and their typical sizes are given in A.2.2 to A.2.6. In testing for particle size, all sieves shall conform to aperture sizes specified in BS 410. A.2.2 Sliced dehydrated garlic Product obtained by removing broken pieces smaller than 4 mm from dehydrated slices through siev

40、ing. NOTE. Slices are liable to slight attrition during transport and handling. A.2.3 Flaked dehydrated garlic Product obtained by passing through a 4 mm aperture sieve but retained on a 1.25 mm aperture sieve and comprising particles without definite shape. A.2.4 Minced dehydrated garlic Product ob

41、tained by milling and sieving to achieve a uniform particle shape and size range of 1 mm to 3 mm. A.2.5 Granulated dehydrated garlic Product passing through a sieve of 1.25 mm aperture size but retained on a sieve of 0.25 mm aperture size. A.2.6 Powdered dehydrated garlic Product of uniform size, pa

42、ssing through a sieve of 0.5 mm aperture size, with no more than 5 % being retained on the sieve. A.3 Countries of origin The commonly traded origins are USA, Egypt, China, Taiwan, Bulgaria, Spain and Hungary. Annex B (normative) Preparation of samples for chemical tests Mix the laboratory sample th

43、oroughly and take a test sample of sufficient quantity for each test. Ensure that all material in the test sample passes a 1.00 mm square aperture test sieve conforming to BS 410 : 1986, grinding the test sample as necessary in accordance with BS 4540 : Part 2 : 1982. Annex C (normative) Method of r

44、ehydration for sensory evaluation of dehydrated garlic C.1 Apparatus C.1.1 Vessel, of approximately 500 ml capacity, which will not affect the taste or colour of the preparation. C.1.2 Dish, made of white porcelain, glazed earthenware or glass. C.2 Water Use water conforming to at least grade 3 of B

45、S EN ISO 3696. C.3 Preparation and sensory evaluation Weigh 5 g 0.1 g of the sample and transfer it to the vessel (C.1.1) containing 250 ml of the water (C.2). Bring to the boil and immediately reduce the heat; simmer the sample for 10 min 1 min. Readjust the volume to approximately 250 ml with wate

46、r and pour into the dish (C.1.2). Immediately carry out the sensory evaluation for flavour . NOTE. Sensory evaluation of the following characteristics of the rehydrated product may also be undertaken in the following order: appearance of the cooking water (colour clarity); colour of the preparation;

47、 odour; tenderness (in the case of garlic in pieces: see A.2.2 to A.2.4); flavour .4 BSI 1996 BS 7087 : Part 26 : 1996 Annex D Annex D (informative) Additional information D.1 General Further requirements may be specified in purchase contracts for dehydrated garlic. They are generally relevant to th

48、e ultimate use of the product. Those commonly used are given in D.2 to D.4. D.2 Bulk index The bulk index (used to assess the amount of material required to fill a retail pack) is expressed generally in millilitres per 100 g. D.3 Particle size (mesh) As detailed in annex A, dehydrated garlic is grad

49、ed according to particle size (as well as shape). Particle size is expressed generally as a percentage by mass that passes through a specified test sieve conforming to BS 410. The figure quoted is either the percentage retained on that sieve, or the percentage passing through it. D.4 Microbiological details Generally, these are specified when the material is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see item a)4) of clause 8). D.5 Trace metals Levels of lead, arsenic and tin in herbs and