Making Peanut Butter

Peanut butter machine are welcomed by the consumers at home and abroad, they not only have high nutritional value, but also have inviting appetite of peanut fragrance. Peanut butter is well known for its exquisite taste, full-bodied flavor and good peanut processing performance among many of the peanut machine. Since it can directly used for western-style food daub food materials, also can be used as a condiment with the dressing and be used for making cakes and small food fillings, peanut butter is widely used and its market demand is big. Below we will introduce the peanut butter processing technology.

How to Make Peanut Butter

Peanut ButterChoose raw material, heat up, cool off, remove the endothelium, poaching, pulping, light grind, mix, homogenize, vacuum concentration and sterilization, tinning, sterilization, cool off and end product, this is the technology process. We should choose plump, ivory and fragrant peanuts, eliminate the impurities and the ones that are mildewed and vermiculate and immature in the raw material chosen. To make the red film of the peanut kernel bulgy and retractile in hot and cold and become wrinkled, put the chosen peanuts into boiling water for five minutes or so, then remove them and put them into cold water to cool off as quickly as possible, then it will be easy to peel. Notice that the peanut kernels should not be in the boiling water for too long otherwise the kernel and clothing film will bulgy together and become difficult to peel. We can remove the film manually and gently and rinse them clean with flowing water. Make the kernels into chipstock with a hollander after rinse, then make into exquisite seriflux through the colloid grinder. Generally we need 30 kilograms of peanuts seriflux, 35 kilograms sucrose or sugar, 250 grams agar. Prior to match the sucrose into thick syrup with concentration of 70%, use a small amount of hot water to swell agar evenly. Then put all the materials in a stainless steel mixing pail to mix the ingredients evenly. In order to increase the stability of the products, here we adopt agar as thickener and stabilizer. The step that is helpful for the stability of the product in quality and flavor is homogenizing the mixed liquid with 40 MPa pressure in homogenizer to make the particles more exquisite. Use low-temperature vacuum concentration to maintain the nutrients and flavor of the product, concentration conditions is 60-70 and 0.08-0.09 MPa, by concentration the soluble solids content is advisable to be 62%-65%. When achieve the requirements above, close vacuum pump, heat them to 95, keep for 50 seconds to sterilization and then enter the canned process. Keep the temperature at 85 and tinning, slightly leave space for the vacuum sealing machine to seal up. Under atmospheric pressure, keep sealing cans in boiling water for 10 minutes to sterilization, after the completion cool the water to 37by degrees, dry the water on the tin, namely we get finished products.

Posted on: February 23, 2012, by : sunmin

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