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READ MOREWhen discussing the sterilization process of ketchup and jam stand-up pouches after filling, we have to analyze its technical details and our ultimate pursuit of product quality. As a company with a strong R&D team and rich industry experience, we are well aware that in the field of food processing, sterilization is a key link to ensure product safety, extend shelf life, and retain its nutritional content and flavor to the maximum extent.
As common condiments and foods, the quality of ketchup and jam is directly related to the health and satisfaction of consumers. These products are rich in sugar, fruit acid and multiple vitamins, but they also provide a good environment for the growth of microorganisms. Therefore, effective sterilization after filling must not only completely kill possible harmful microorganisms, but also avoid high temperature from causing irreversible damage to the nutritional content and flavor of the product, which has become a technical problem that needs to be solved urgently.
In view of the above challenges, our company chose high-temperature instantaneous sterilization technology as the main sterilization method for Heinz ketchup and jam stand-up pouches. HTST technology can heat the product to a high temperature (generally not less than 72°C, but the specific temperature depends on the product characteristics) in a very short time (usually no more than a few seconds) by precisely controlling the heating and cooling process, and then quickly cool it to a suitable temperature, thereby effectively killing bacteria and their spores, while maximizing the retention of the product's nutrients, color and flavor.
Technical implementation details:
Preheating stage: Before officially entering the HTST system, the product will first pass through the preheating zone. In this stage, the product temperature is gradually increased through gentle heating to reduce the quality loss that may be caused by rapid heating.
High temperature sterilization zone: After the product enters this area, it will be quickly heated to the set high temperature to ensure that the sterilization effect is achieved in a short time. Time control at this stage is extremely critical, both to ensure thorough sterilization and to avoid nutritional damage caused by excessive heating.
Cooling and homogenization: After sterilization is completed, the product will immediately enter the cooling zone and quickly cool down to a safe storage temperature through an efficient cooling system. At the same time, it may be accompanied by homogenization treatment to improve the texture and stability of the product.
Aseptic filling and sealing: Products that have been treated with HTST will be filled in a completely sterile environment and sealed with high-standard stand-up pouch materials to ensure that the products are protected from external contamination during the entire storage and transportation process.
With deep industry knowledge and rich practical experience, our R&D team can tailor sterilization solutions based on the specific characteristics of customer products (such as sugar content, acidity, fruit size, etc.). Through simulation experiments and data analysis, HTST parameters are continuously optimized to ensure that each product can achieve the best sterilization effect and quality maintenance.
The company has a number of advanced film blowing machines and injection molding machines that can produce high-quality tomato sauce stand-up pouch materials. These materials not only have good sealing properties, but also can effectively resist the impact of the external environment on the product. In addition, our laboratory is equipped with industry-leading testing equipment, which can conduct comprehensive quality testing of products before and after sterilization, including but not limited to microbial indicators, nutritional analysis, sensory evaluation, etc., to ensure that each batch of products meets the highest standards.
More than half of the company's employees have more than 10 years of experience in the industry. They are familiar with every aspect of food processing and can accurately judge and deal with various production problems. Especially in terms of sterilization, our professional team can respond quickly to changes in market demand and adjust process parameters in time to ensure that the products are always in the leading position in the industry.
In addition to excellent sterilization technology, tomato sauce and jam stand-up bags are also favored for their unique packaging design. Stand-up bags not only have good sealing properties and can effectively prevent product deterioration, but their opening design that is convenient for pouring and squeezing also greatly enhances the consumer experience and reduces waste. At the same time, stand-up bags are light in weight, take up little space, and are easy to carry. Whether it is home storage or outdoor picnics, they can be easily handled, which is in line with the modern consumer's pursuit of convenient and environmentally friendly life philosophy.
In the sterilization of ketchup and jam stand-up bags, our company adopts high-temperature instantaneous sterilization technology, and relies on a strong R&D team, advanced production equipment and testing technology, and rich experience in the industry to ensure the safety, nutrition and flavor of the products. The convenient design and environmental protection characteristics of stand-up bags have also further enhanced the market competitiveness of the products and won the trust and praise of consumers.