at present, the roasted coffee beans in the market are easily oxidized by oxygen in the air, which makes the quality of the oil in the roasted coffee beans deteriorate, and the aroma will also evaporate and disappear, and then accelerate the deterioration through temperature, humidity, sunlight, etc.
In particular, the oxidation of low yield coffee beans after multi-layer treatment is faster. Therefore, in order to maintain the flavor and quality of coffee, how to package and preserve coffee beans has become a university question. Coffee beans will produce three times the volume of carbon dioxide after baking. Therefore, in addition to avoiding contact oxidation with air, coffee beans Chinese tin can for oil need to be treated for carbon dioxide. Next, we will introduce the packaging methods that can be used in the market:
packaging method 1: air packaging
the most common packaging Use empty cans, glass, paper bags or plastic containers to pack beans and powder, and then cover or seal them. Because of its low preservation and contact with air all the time, it is necessary to drink it as soon as possible. The drinking period is about one week.
Packaging method 2: vacuum packaging
after filling coffee, the air in the container (can, aluminum foil bag, plastic bag) is extracted. Although it's called vacuum, in fact, it's 90 percent air at most, and the area of coffee powder is larger than the surface area of coffee beans. Even the remaining air can easily combine with the powder and affect the flavor.
Packaging method 3: gas filling packaging
a pinhole is designed on the metal bag. After the coffee is filled, the non active nitrogen is poured in to squeeze out the carbon dioxide pinhole in the bag. This method is more popular, but after all the gas is discharged, the oxygen will quietly drill back into the bag from the pinhole.
Packaging method 4: gas sorbent packaging
put the sorbent made of deoxidizer and decarbonization into the packaging bag, the air in the package can be easily absorbed, and the carbonic acid gas produced by coffee can also be inhaled, but the aroma of coffee will also be absorbed.
Packaging method 5: UCC sub Roman packaging
is the most ideal coffee outer packaging, all in the form of beans rather than powder. It is similar to the pinhole metal bag, except shop nowthat the gas in the bag can be discharged through the pinhole, while the one-way piston can prevent the oxygen outside the bag from entering the bag.
After the beans are roasted, the coffee manufacturers cool the beans and pack them, and fill the bags with nitrogen to exhaust the gas in the bags. Although this kind of packing method is ideal, but the material klik is expensive and the cost is high. At present, only the selected coffee of large companies will adopt this packaging method.
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