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Bactericidal Properties of Baby Puree
Bactericidal Properties of Baby Puree
1. Quality characteristics:

From the picking of the raw materials of baby puree to transportation and storage to the cleaning and disinfection of the production line, as well as packaging, storage, transportation and other aspects, all aspects of the baby puree are strictly implemented in accordance with aseptic operating standards to ensure the safety of the puree throughout the production process.

2. Spore inactivation:

High-temperature sterilization treatment can ensure that the spores in baby food are completely inactivated, thus ensuring food safety.

3. Quality control:

The sterilization process of baby puree is closely linked to its excellent quality management system. During the entire production process of fruit puree, manufacturers regularly conduct microbiological and physical and chemical index testing to ensure that the safety and quality of the products meet strict national and industry standards.


4. Nutritional value:

By using spray-based high-temperature and high-pressure sterilization methods, baby food manufacturers can maintain the nutritional quality of their products. Consumers can gain longer shelf life without compromising essential nutrients.

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Precautions for Sterilization of Baby Puree

Sterilizing Characteristics of Baby Porridge

  • ★ Sterile packaging:

    In order to prevent microbial contact, baby porridge is usually filled aseptically to maintain the sterility of the porridge. Then perform secondary sterilization.

  • ★ Heat treatment:

    The main sterilization method for baby porridge is through high-temperature sterilization at 121°C to ensure that harmful bacteria and pathogens are killed. Heat destroys microorganisms by denaturing proteins and destroying cell structures. Therefore, choosing a suitable sterilization process can not only maintain the color and aroma of the food , taste and nutritional content, and can easily extend the shelf life.

  • ★ Storage:

    Most brands of baby porridge must be stored frozen, and a stable low temperature needs to be maintained during cold chain transportation to ensure the freshness and safety of the food. This adds more cost pressure to manufacturers. However, retort manufacturers can provide you with a more convenient and smarter solution. For example, it can be stored at room temperature through high-temperature sterilization. The high temperature sterilization process making the porridge safe even when stored at room temperature.

Precautions for Sterilization of Baby Porridge

1. Sterilization process:

The sterilization time depends on a variety of factors, including the type of porridge, packaging material and sterilization method whether it is bagged, bottled or canned baby porridge. Under normal circumstances, the common method for food sterilization is high-temperature sterilization, with a temperature of about 110-125°C and a time of about 30 minutes. However, the specific sterilization time and temperature should be determined according to the microbiological index requirements of the product and national standards. And for porridge products with high viscosity, we usually add a rotation function to sterilize the product through 360-degree rotation to heat the product evenly, so that the heat distribution effect of the product is better.

2. Temperature control:

Maintain the correct temperature for a specific type of sterilization method. Overheating may reduce the nutrients in the porridge, while insufficient temperature may not effectively kill harmful bacteria, so you should choose a reliable manufacturer to help you find the best sterilization method.

3. Material compatibility:

Use containers and packaging materials that are suitable for high temperatures and designed to withstand the sterilization process without deforming or releasing harmful substances.

4. Choose appropriate sterilization equipment:

Food manufacturers should choose sterilization equipment with stable performance, precise temperature and pressure control, and implement the established sterilization formula without faults and minimal errors to ensure the uniformity of the sterilization effect.

Sterilization Characteristics of Baby Ham Sausage
Temperature control
The sterilization process requires extremely precise temperature control. The temperature usually needs to be maintained at around 121°C to ensure the best sterilization effect.
Microbiological safety
The sterilization process is designed to completely eliminate all potentially harmful microorganisms. If no pathogenic microorganisms are detected in the food samples after the sterilization process is completed, it indicates that the sterilization process has achieved significant results.
Nutritional retention
Although high temperature is a key element in the sterilization process, when we implement sterilization measures, we must also pay full attention to the nutritional value of ham sausage in addition to paying attention to its sterilization effect. Taking the total protein content as an example, we are committed to minimizing the impact on it during the sterilization process to ensure that the original nutritional value of the ham sausage is retained.
Uniformity
The quality of the product directly depends on the uniformity of the sterilization process. Our ultimate goal is to ensure that every ham sausage meets safe and nutritious standards while being adapted to the delicate digestive systems of infants and young children.
Precautions for sterilization of Baby Ham Sausage
1. Sterilization method
Sterilization of ham requires high temperature treatment to eliminate bacteria and ensure shelf life. But too high a temperature may destroy the protein structure and affect the nutritional value. Therefore, it is crucial to choose the appropriate sterilization temperature and time. Too high a temperature or too long a time may lead to the loss of nutrients and even the production of harmful substances. Therefore, when determining sterilization conditions, food characteristics and microbial types need to be comprehensively considered to ensure that while killing microorganisms, food nutrients are retained as much as possible.
2. Packaging materials
The choice of packaging materials is crucial. The selected packaging materials must have excellent high temperature resistance to ensure that they do not deform or release harmful substances during the high temperature sterilization process. At the same time, packaging materials must also have excellent sealing properties to prevent microorganisms from contaminating the product during the sterilization process.
3. Cooling and storage
Pay attention to the cooling and storage links after sterilization. After sterilization is completed, the food needs to be quickly cooled to a suitable temperature to avoid the re-growth of microorganisms. Please pay attention to maintaining the hygienic condition of the food to avoid secondary contamination during the storage process.
Sterilization of baby food aims to create a product that is safe, hygienic and suitable for babies’ sensitive digestive systems. By eliminating harmful bacteria and microorganisms, these sterilization processes help protect babies from food-related illnesses and ensure they receive only the purest and most nutritious foods.
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