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Manufacturing Process of Making Peanut Butter in a Factory

2022-03-12  By  diana
Peanut products not only have high nutritional value, but also have an appealing aroma, and are very popular with consumers at home and abroad. Among many peanut products, peanut butter is famous for its delicate taste, rich peanut flavor and good processing performance. Peanut butter has a wide range of uses. It can be directly used as a condiment for Chinese and Western food spreads, as a cooking condiment, and as a filling for cakes and small foods. The market demand is large. Here will introduce manufacting process of peanut butter in a factory.
Peanut Butter Manufacturing Process
The processing flow of peanut butter: raw material selection → blanching → cooling → stripping → rinsing → beating → micro-grinding → deployment → homogenization → vacuum concentration and sterilization → canning → sterilization → cooling → finished product
  1. Selection of raw materials: Choose peanuts with full grain, milky white kernel color and normal flavor, and remove impurities, mildew, moth-eaten and immature particles.
  2. Hot blanching and cooling: Put the selected peanuts into boiling water for about 5 minutes, then quickly pick them up and put them in cold water for rapid cooling, so that the red film of the peanuts first expands and then shrinks during the quenching. Wrinkle, easy to remove film. When hot blanching, it should be noted that the time should not be too long, so as to avoid the peanut kernels and the coating film being heated and expanding together, which is not conducive to the separation of the coating film and the peanut kernels.
  3. De-filming and beating: The film can be removed by hand and gently rubbed, and rinsed with running water. The rinsed peanut kernels are beaten into coarse pulp with a beater, and then ground into fine pulp through a colloid mill.
  4. Preparation: The proportion of ingredients is 30 kg of peanut slurry, 35 kg of sucrose (white granulated sugar), and 250 g of agar. The sucrose was prepared into a 70% concentrated sugar solution in advance, and the agar was swelled evenly with a small amount of hot water. Then put all the materials in the stainless steel batching bucket and mix them evenly. In order to increase the stability of the product, agar is used as thickener and stabilizer.
  5. Homogenization: Homogenize the prepared liquid with a pressure of 40 MPa in a homogenizer to make the particles in the slurry more delicate, which is beneficial to the stability of the quality and flavor of the finished product.
  6. Concentration and sterilization: In order to maintain the nutritional content and flavor of the product, low-temperature vacuum concentration is used, and the concentration conditions are 60-70 ° C, 0.08-0.09 MPa, and the soluble solid content in the concentrated slurry reaches 62%-65% as should. When the concentration meets the above requirements, turn off the vacuum pump, release the vacuum, quickly heat the sauce body to 95°C, maintain it for 50 seconds for sterilization, and immediately enter the canning process after completion.
  7. Canning and sterilization: sterilize the four-spin glass bottle and bottle cap with steam or boiling water in advance, keep the temperature of the sauce body above 85 ℃, and leave a little gap, and seal it with a vacuum sealing machine. After sealing, put it in normal pressure boiling water for 10 minutes for sterilization. After completion, it is cooled to about 37°C step by step, and the water outside the can is wiped dry, which is the finished product.
Working Video of Peanut Butter Production Line Manufacturing Process
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