Peanut butter processing process
First, peanut butter processing technology
Processing: peanut butter to stone to miscellaneous, baking, cooling, peeling, choosing, coarse grinding, fine grinding, mixing, cooling, degassing, filling.
Two, the main processing process of peanut butter
1. Remove stones and impurities from raw materials
Select full grain, kernel white, normal smell of peanuts, remove impurities and moldy, moth-eaten particles.
Step 2: Bake
Using roller baking equipment or continuous baking equipment to bake peanuts, baking temperature is 180℃ -- 200℃, baking time is 50 -- 60 minutes. Through the equipment baking to make the color of the peanut kernels uniform, no burnt phenomenon.
3. Cool and peel
By cooling to facilitate the use of a half-grain peeling machine to remove the red coat of peanuts, peanut kernels are divided into half.
4. Rough grinding and fine grinding
First, the coarse grinding is carried out, and the auxiliary materials added in the rough grinding are heated to melt, and then the colloid mill is used for fine grinding, and finally the peanut butter is smooth and smooth.
Step 5 Cool
The main purpose of cooling is to release the liquid oil in the peanut butter.
6. Degassing
Peanut butter is degassed to prevent bubbles from forming in the sauce and improve the stability of peanut butter.
Step 7 Fill
Sterilize the bottle for 20 minutes, measure accurately, and fill at 10℃ -- 20℃.
Based on customer feedback and industry trends, our company continuously improves, strengthens and improves peanut butter production line solutions, and provides a series of professional services including plant planning, production flow chart equipment, equipment research and development, installation and commissioning, and daily maintenance, so as to provide customers with competitive investment choices.
If you are interested in peanut butter or peanut butter processing technology, production line and processing solution, you are welcome to contact us at any time for exclusive peanut butter processing solutions.
