Peanut deep processing technology of peanut butter machine

With the developing of agricultural market and the current industrial machinery, the processing industry of agricultural products with peanut butter machine develops continuously, which is shown on the agricultural products of deep processing everywhere in the market. And now the kinds of deep processing of agricultural products is increasing as well. The following are the production technical points of the peanut milk with peanut butter machine.

1. Raw material selection. Quality products must be strictly controlled from the source, so when choosing the peanut, fresh peanuts with full grain should be used. Peanuts of substandard should be picked out.
2. Peeling. Knead the peanuts with wood pressing plate to remove the red skin in order to make the peanut milk in white color with aromatic flavor and good taste.
3. Soaking. Soak the peanuts after peeling and washing into 2 liters of saturated salt solution of 30 degrees for 1 minute, and then put the peanuts in 15 liters of 0.5% sodium bicarbonate solution of 100℃ for heat treatment, then drain off.
4. Grinding. Soak the peanut kernels in the hot water of seventy to ninety degrees with the weight of 15 times of the peanut kernel, then grind the peanut kernels by the grinder for coarse grinding. 0.5mm of the clearance of the grinder is preferred. And then send it into the peanut butter machine for fine grinding to make the protein and fat precipitated adequately.
5. Separating. Pour the material liquids through 300 mesh filter cloth to remove the slag. Grinding, slag removing and separating for 2 to 3 times.
6. Ingredients. Mixing the filter liquor.
7. Boiling. Pump the peanut milk into hot and cold modulation cylinder for heating and boiling, later when the temperature reaches eighty degrees, there would be bubbles on the liquid surface, skim off part of the foam to ensure the quality.
8. Canning. Special glass bottles and caps must be sterilized first, filling the material liquid when the temperature is higher than eighty degrees after homogeneity and sealing quickly and accurately.
9. Sterilization. Send the milk bottle into high pressure steam sterilization pot and preheat to eighty degrees for ten minutes with the pressure of 1kg per square centimeter. Heat with temperature of 100 degrees for 15 minutes, then kept constant temperature of 120 degrees about twenty minutes. Add back pressure with air pump to cool to 100 degrees. Take the bottles out of the pot when cooling below 50 degrees.

 

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