Production technology of banana peanut butter
1. Selection of materials: dry peanut kernels with bright color and no mildew, commercial banana powder, sucrose, glucose, edible iodized salt, etc.
2. Equipment: far-infrared food oven, steel mill (or stone mill), gravity separator (or suction machine), DZQ600 vacuum packaging machine, peanut butter machine, etc.
3. Specific operation:
(1) Screening: remove the impurity, mildew and kernels damaged by worms or immature.
(2) Cleaning: peanuts are susceptible to aflatoxin contamination, quick washing can remove 80% of poison.
(3) Roasting: this is the key working procedure that determines the flavor, texture and color of finished product. The roasting temperature is 130 ~ 150℃ in 20 ~ 30 minutes to make the water content within 11% ~ 12%.
(4) Red coat peeling and picking: peel the peanut when the temperature is below 45℃. Then, remove peanut membrane with the gravity separator or suction machine. Pay attention to adjust the distance between the discs of peeling machine that the peanut can be squeezed into two parts without getting crushed, and then pick out excessive roasted peanut and peanut without peeling. The red coat residues should not exceed 2%;
(5) Coarse grinding: use steel mill or stone mill for coarse grinding of peeled peanut kernels.
(6) Mix ingredients according to the following formula: peanut kernel: 1000.0 grams, banana powder: 120.0 grams, monoglycerides: 20.0 grams, cane sugar: 50.0 grams, salt: 8.0 grams with the percentage of 83.5% of peanut, 10.0% of banana powder, 4.2% of sugar, 1.6% of monoglycerides and 0.7% of salt.
(7) Fine grinding: grind the peanut with peanut butter machine with the method of the secondary grinding. The grinding fineness is about 7 microns and the outlet temperature of grinding should be controlled above 68℃.
(8) Cooling, packaging and curing: the heat produced in the grinding of peanut butter made with the best formula should be removed immediately. Put the peanut butter into the container when the temperature drops below 45℃. The optimum temperature is 29.4 ~ 43.3℃. The finished product had better not be moved. Then, curing for more than 48 hours. Vacuum packing is usually adopted.
The main products of KMEC are the peanut butter production line and all kinds of peanut equipment with advanced technology and intelligent control. Peanut butter production line can be customized as required. Welcome to order our products.
Latest News
The nutrition of peanut butter
Disassembling and cleaning of peanut butter making machine
How to choose peanut butter machine manufacturers
How to make peanut butter at home
Make sauce with peanut butter machine
