Peanut Butter Processing Technology

Peanut products not only high nutritional value, but also has an appealing appetite peanut flavor, very popular with consumers at home and abroad. Among the many peanut products, peanut butter is famous for its delicate texture, rich peanut flavor and good processing properties. Peanut butter has a wide range of uses, can be used directly as a condiment of Chinese and Western coated food, but also can be used as cooking condiments, but also can be used to make cakes, snacks, fillings, the market demand. The following describes a peanut butter processing technology.

First, the process:

Material selection → blanching → cooling → stripping → rinsing → beating → micro-grinding → blending → homogenization → vacuum concentration and sterilization → canning → sterilization → cooling → finished product

Second, the operating point:

1. Raw material selection: Select full grain, beige creamy, normal flavor of peanuts, excluding impurities and mildew, insects and immature particles.

2. Blanching and cooling: The selected peanuts into boiling water blanching about 5 minutes, then quickly picked up and quickly cooled into cold water, so that the red peanuts in the film in the sudden expansion of hot and cold after the contraction shrink Wrinkles, easy to membrane. Hot should pay attention to the time should not be too long, so as not to peanuts and film together with the thermal expansion is not conducive to clothing film and peanut separation.

3. Stripping and rinsing: You can rub gently by hand to remove the film, and rinse with clean water.

4. Beating and micro-grinding: The rinsed peanuts beaten with a beater coarse slurry, and then through the colloid mill into a fine slurry. The company is located in:

5. Dispensing: ingredients ratio of 30 kg of peanut slurry, sucrose (white sugar) 35 kg, 250 g of agar. Sucrose pre-allocated to a concentration of 70% concentrated sugar, with a small amount of hot water agar agar evenly. Then put all the material in the stainless steel mixing bucket to reconcile evenly. In order to increase the stability of the product, agar is used as thickener and stabilizer.

6. Homogenization: Prepare a good liquid with 40 MPa pressure homogenizer in the homogenizer, so that the particles in the slurry is more delicate, is conducive to the quality of finished products and flavor stability.

7. Concentration and sterilization: In order to maintain the nutritional content and flavor of the product, the product is concentrated in a vacuum at a low temperature under the conditions of 60-70 ° C and 0.08-0.09 MPa, and the content of soluble solids in the concentrated slurry is preferably 62% -65%. When the concentration reaches the above requirements, the vacuum pump is turned off, the vacuum is released, the sauce body is quickly heated to 95 ° C and maintained for 50 seconds for sterilization, immediately after caning into the canning process. The company is located in:

8. Canning and Sterilization: Pre-sterilize the four-pronged glass bottle and bottle cap with steam or boiling water to keep the temperature of the sauce bottle above 85 ° C and leave a little space to seal with a vacuum sealer. After the cans were placed in atmospheric boiling water for 10 minutes to sterilize, step by step water cooled to about 37 ℃, wipe the cans outside the water, that is, to get delicious peanut butter.

If you want to start a business about peanut butter,we have professional peanut butter production line,the line includes peanut sheller,peanut roaster,peanut skin peeler,peanut butter grinder and other peanut butter processing machine. if you are interested in our peanut butter production line,please leave your email on our website or you can contact me with freely,i will send the machine detail and quotation to you.
Contacts: Cara
Email: leo@machinehall.com