Baby fruit puree
A pulp-like fluid food product made from fruits through physical processing. Commercially produced fruit purees have been available in China since 2010; in the early stages, they were primarily used as raw materials for fresh juice production.
Baby porridge
Infant porridge is a complementary food for infants and young children, primarily made from grains such as rice and millet. It is prepared through processes including soaking, boiling, and stirring to achieve a thick, creamy consistency.
Baby ham sausage
Baby ham sausages are ready-to-eat meat snacks specially designed for infants and young children. They typically emphasize low-salt content, high protein levels, and easy digestibility, making them ideal as complementary foods or convenient snacks for on-the-go consumption.
Baby fruit puree
1. Quality characteristics:
From the moment the raw fruits for baby fruit puree are harvested through transportation and storage, to the cleaning and sterilization of the production line, as well as packaging, storage, and transportation—every single step is carried out strictly in accordance with sterile operating procedures, ensuring the safety of the fruit puree throughout the entire production process.
2. Spore inactivation:
After high-temperature sterilization, spores in infant food can be thoroughly inactivated, thereby ensuring food safety.
3. Quality Control:
The sterilization process for baby fruit purees is closely linked to the manufacturer’s outstanding quality management system. Throughout the entire production process of the fruit purees, the manufacturer regularly conducts microbiological and physicochemical testing to ensure that the product’s safety and quality meet the stringent national and industry standards.
4. Nutritional Value:
By employing a spray-based high-temperature, high-pressure sterilization method, infant food manufacturers can preserve the nutritional quality of their products. Consumers can enjoy a longer shelf life without compromising essential nutrients.
Baby porridge
1. Sterile packaging:
To prevent microbial contamination, baby porridge is typically filled under sterile conditions to maintain its sterility, followed by a secondary sterilization process.
2. Heat treatment:
The primary method for sterilizing infant porridge is high-temperature pasteurization at 121°C, which ensures that harmful bacteria and pathogens are completely eliminated. The heat works by denaturing proteins and disrupting cellular structures, thereby destroying microorganisms. Therefore, selecting an appropriate sterilization process not only helps preserve the food’s color, aroma, flavor, and nutritional content but also makes it easy to extend its shelf life.
3. Storage:
Most brands of baby porridge must be stored frozen, and during cold-chain transportation, they need to maintain a stable low temperature to ensure the freshness and safety of the food. This places additional cost pressures on manufacturers. However, sterilization kettle manufacturers can offer you a more convenient and smarter solution—for example, by using high-temperature sterilization, the porridge can be stored at room temperature. This is because the high-temperature sterilization process ensures that the porridge remains safe even when stored at room temperature.
Baby ham sausage
1. Temperature control:
The sterilization process requires extremely precise temperature control. To ensure optimal sterilization effectiveness, the temperature typically needs to be maintained at around 121℃.
2. Microbial Safety:
The sterilization process is designed to completely eliminate all potentially harmful microorganisms. If no pathogenic microorganisms are detected in food samples after the sterilization process is completed, then this sterilization step has achieved significant effectiveness.
3. Nutrient retention:
High temperature is a key factor in the sterilization process. However, when implementing sterilization measures, we must not only focus on their sterilizing effectiveness but also pay close attention to the nutritional value of ham sausages. Taking total protein content as an example, we are committed to minimizing any adverse effects during sterilization, thereby ensuring that the ham sausages retain their original nutritional value.
4. Uniformity:
The quality of our products depends on the uniformity of the sterilization process. Our goal is to ensure that every ham sausage meets safety and nutritional standards while being gentle enough to suit the delicate digestive systems of infants and young children.
Sterilization Precautions for the Infant Food Industry
Packaging materials:
The selection of packaging materials is crucial. The chosen packaging materials must exhibit 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, the packaging materials must also have superior sealing performance to prevent microorganisms from contaminating the product during sterilization.
Temperature control:
Maintain the correct temperature suitable for the specific type of sterilization method. Overheating may reduce the nutritional value of the product, while insufficient temperature may fail to effectively eliminate harmful bacteria. Therefore, choose a reliable manufacturer to help you find the optimal sterilization approach.
Cooling and Storage:
It is important to pay close attention to the cooling and storage stages following sterilization. After sterilization is complete, food must be rapidly cooled to an appropriate temperature to prevent the re-growth of microorganisms. At the same time, during storage, it is also crucial to maintain hygienic conditions and avoid secondary contamination.
Select the appropriate sterilization equipment:
Food manufacturers should choose sterilization equipment that features stable performance and precise temperature and pressure control, ensuring trouble-free operation with minimal errors when executing the established sterilization protocols, thereby guaranteeing uniformity in sterilization results.
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