Why others coffee bean smell better? 2020-09-12
Coffee is a drink made from roasted and ground coffee beans. As one of the three major drinks in the world, cocoa and tea are the main drinks popular in the world.

At present, there are three main types of coffee products in the market: coffee beans, coffee powder and coffee drinks (liquid).

 (Picture from Internet)

The total consumption of domestic coffee is not very high, but the growth rate is very high: with the development of urbanization, more and more people flock to big cities and become urban people. A cup of coffee can well relieve the pressure of life and work, and can also refresh the mind. China is expected to become the most potential coffee consumption country in the world.

Various domestic coffee products enterprises have sprung up in succession in China.

The results of a survey on coffee consumers in the Chinese market conducted by Zaobao are as follows:

From this, we can see that taste is the biggest factor affecting consumers' choice.

A cup of slightly bitter, but with a mellow and attractive aroma of coffee, the most attractive to consumers.

Coffee beans are the best coffee products to retain the aroma of coffee. The aroma of coffee is produced by the very important acid fat and volatile fat contained in coffee beans.

Roasted coffee beans contain extremely important acidic fat and volatile fat, once exposed to the air, chemical changes will occur - taste and flavor will be worse. The esters and aldehydeases in the aroma compounds of coffee are most volatile, which will make the coffee taste worse after volatilization. Not only is the volatile loss of aromatic substances, but also the oxygen in the air will oxidize the aroma components, especially the fat, resulting in the rotten taste.

Therefore, how to keep the original aroma of coffee beans as long as possible after baking is an important problem.

(Picture from Internet)

Guangzhou Utrust Packaging Equipment Co.,Ltd is an company mainly engaged in can packaging of food, health care products, daily chemicals and other industries. It has rich coffee product packaging experience and is familiar with the mainstream coffee bean packaging technology in the market

At present, there are four mainstream packaging processes on the market:

1.Non pressure air packaging

This is a more common packaging for air-cooled coffee beans. The roasted and cooled coffee beans are packed into sealed containers, either in bags or cans.

This kind of packaging can simply isolate the influence of moisture, flavor loss and light on coffee beans. However, due to the long-term contact of the air in the container, the coffee beans inside are seriously oxidized, resulting in a short taste period.

When using bag packaging, it is better to exhaust gas before packaging, otherwise it is easy to cause bulge or even burst, and there is no such concern when using cans with better structural strength.

Due to the carbon dioxide released by coffee beans when exhausting, and the density of carbon dioxide will be greater than that of oxygen, so it will naturally sink to the bottom of the container. With the increase of one-way exhaust valve, oxygen will be squeezed out of the container with more and more carbon dioxide. This can reduce the degree of oxidation of coffee beans, thereby increasing the shelf life of coffee beans.

But it also brings the disadvantage that the fragrance will be emitted along with the carbon dioxide.

Conclusion: it has advantages and disadvantages. It has a short taste appreciation period, but low cost. It is suitable for packaging products with small volume and short-term sales

Digital control automatic can sealing machine

And the video:


*The rotary table driven by servo motor has the characteristics of simple structure, stable operation and low noise;
*One button start, the turntable will reset automatically after starting up to ensure the normal operation of production;

*Can shutdown alarm function: effectively avoid mechanical structure damage caused by can sticking;
*One button reset function of turntable: after the problem of the can is eliminated, it can be reset by one button, which is convenient and fast;
*Patented invention: when replacing the mold turntable, rotate the turntable to make it suitable for the sealing position, and then the one key setting can automatically memorize, which is intelligent and efficient, and avoids the tedious steps of manual tightening screw fine adjustment after changing the mold.

*The production capacity of 35 cans / min and high degree of automation can save labor cost, which is suitable for the equipment of can sealing production line.

*The sealing roller is made of 440C stainless steel with high hardness, durability and no rust.
*The can body does not rotate during the sealing process, with high machining accuracy.

2. Vacuum packing

Vacuum packaging bag is used to completely drain the air in the bag, and then the bag mouth is sealed; or the tank with better structural strength, such as tinplate can, is used to vacuum and seal the can. Due to the pressure difference between the coffee beans themselves and the cans, the coffee beans will release gas, which makes the environment tend to balance and inhibit the volatilization of aroma gas. This kind of packaging is mostly applied to water-cooled coffee beans.

Conclusion: shelf life and flavor are worse than non pressure air packaging, and the cost is higher. Except for water-cooled coffee beans, it is not recommended.

3. Inert gas packing

As the name suggests, it is to add inert gas instead of air after the air in the packaging container is drained, because the inert gas will not oxidize the coffee beans, so that the coffee beans can well retain the fragrant and attractive smell and prolong the shelf life

Generally, the inert gas is carbon dioxide or nitrogen, in which nitrogen is considered more comprehensively from the aspects of cost, preparation method, etc.

Conclusion: the shelf life of coffee beans packaged with inert gas is three times longer than that of vacuum packed coffee beans, and the cost is higher than that of non pressure air packaging.

And the video:

Technical parameters of automatic vacuum nitrogen can sealing machine:
1. Number of cans sealed: 1
2. Sealing speed: 5-10 cans / min
3. Applicable can diameter: 30 ~ 150 mm (customized)
4. Maximum pressure of vacuum tank: ≤ - 0.1MPa
5. Working temperature: 0 ~ 55 ℃
6. Working humidity: 85-95%
7. Working power supply: AC220V 50 / 60Hz
8. Total power: 2.5kW
9. Severe: 800kg (about)
10. Air pressure: 0.6 ~ 0.8MPa
11. Installation location: horizontal, no vibration

The lower vacuum cover and the upper vacuum cover are closed to form a closed space. After the vacuum pump exhausts all the internal air, the nitrogen with purity above 99.9% is filled, and then the tank is sealed. The difficulty is that the residual oxygen content is less than 3%

4. Pressure packing

The process of pressurized packaging is similar to inert gas packaging, except that pressurized packaging will make the pressure in the coffee container higher than atmospheric pressure. If coffee is to be packaged immediately after baking and air cooling, the pressure inside the container will usually increase as the beans are vented.
Pressure packaging can delay the ripening of coffee and improve the quality of coffee. When the coffee beans exhaust, the increase of pressure in the container reduces the pressure difference between the structure of coffee beans and the packaging environment. Because of the pressure storage, pressure also has an effect on coffee beans. It can make the oil form a "shield" on the cell wall surface to prevent air oxidation.

Conclusion: the effect is very good, but the requirement of tank structure strength is higher (the cost is higher), and the equipment cost is also higher.

Pressure packaging requires that the coffee beans be filled immediately after air cooling. When the coffee beans are vented, the pressure in the tank is increased. Generally, liquid nitrogen dosing equipment is used

Liquid nitrogen doser

Function: add liquid nitrogen into the bottle, and then the liquid nitrogen is quickly gasified into nitrogen to achieve the effect of nitrogen filling and preservation
Filling speed: 400 cans/ min

And the video:

The liquid nitrogen at - 195 ℃ is transferred from the nitrogen storage tank to the infusion machine through a vacuum tube. After the liquid nitrogen is dropped out, it is rapidly gasified and heated to room temperature (24 ℃), and the volume can expand nearly 700 times. The air in the tank can be quickly driven away and filled with nitrogen, which can protect coffee beans from oxidation.

At the same time, equip with the digital control automatic can sealing machine can achieve high output.

For more information, please contact:
Email: sales3@utrustpack.com
Whataspp/Wechat: +86 15800042255

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