Traditional and Modern Rice Packaging

Rice needs vacuum packaging, but flour doesn't. In addition to the problems of bugs and oxidation, there is another reason that the packaging method affects the quality.

Rice is rice, and the fresher the rice, the more delicious it is. Without the protection of chaff, rice is easily affected by temperature, humidity, oxygen and microorganisms in the environment. If rice is directly packaged, it may be fine in winter, with slow quality deterioration and little influence by temperature and humidity. However, after the temperature rises, the loss of water will lead to the hardening or even cracking of rice grains. The increase of endogenous enzyme activity in rice grains will lead to the increase of starch hydrolysis rate, protein and fat oxidation rate, thus affecting the quality of rice, such as the decrease of swelling capacity, viscosity and hardness.

Vacuum packaging can delay this change to a great extent. So you may find that the rice just opened will taste much better, but it will obviously become unpalatable after opening the bag for a while. This is also the reason why bagged rice is getting smaller and smaller. If it is rice noodles, there is no need for vacuum packaging, and inconvenient packaging is also one of the reasons. In addition, when rice flour is used as rice products, the quality of rice products made of fresh rice flour is not good, and the quality of rice products made of aged rice flour will be better after a period of time. Therefore, not only do we not need vacuum packaging, but direct packaging is also beneficial to making products. Of course, this is relative. It's not good for you to leave it for a year or two.

Flour is similar to rice flour. After completion, most of its fat is removed, so the impact of oxidation is relatively small. Moreover, flour is eaten after being processed as a raw material, and there is no need to consider whether there is a crack in the rice grain like rice. The texture and taste of the whole rice grain can be as long as it is not polluted by external pollutants after packaging. In addition, the quality of flour processed by fresh wheat is poor, and it needs to be stored for a period of time before its quality can be improved after a mature process. Moreover, during the sale of flour, direct packaging has relatively little impact on its quality, so there is no need to go to great trouble to vacuum package it.