Material selection: dry, bright colored peanuts without mildew, commercial banana powder, sucrose, glucose (such as sugar sweetness, may consider using partial glucose instead), edible iodized salt and so on.
Two, instruments and equipment: far-infrared food oven, steel mill (or stone mill), gravity separator (or suction machine), vacuum pouch packing machine, peanut butter machine.
Three, specific operation:
1. Screening
Remove impurities and moldy, moth eaten and immature granules.
2. Cleaning
Peanut is susceptible to aflatoxin contamination. Rapid washing can detoxification 80%.
3. Bake
It is the key process to determine the flavor, taste and color of the finished product. The baking temperature is 130~150, and the time is 20~30 minutes. The water content is 11% to 12%.
4, red clothes and sorting
When the peanut temperature drops below 45 C, the peanut film is removed by gravity separator or suction machine, and the distance between the grinded pieces of the peeling machine is adjusted. The peanut kernel can be squeezed into two petals without being grinded, and then the peanut kernel which is overly baked and without the net skin is selected. The residual amount of red clothing should not exceed 2%.
5, coarse grinding
Rough grinding of peeled peanuts is carried out with steel mill or stone mill.
6. Mix the ingredients according to the following formula
Peanut kernels 1000 grams, 120 grams of banana powder, 20 grams of monoglyceride, 50 grams of sugar, 8 grams of salt. The percentages were 83.5% for peanut kernel, 10% for banana powder, 4.2% for sucrose, 1.6% for monoglyceride and 0.7% for salt.
7, fine grinding
Using colloid mill, the grinding fineness is about 7 microns, and the outlet temperature of two grinding is controlled at 68 degrees Celsius by two grinding methods.
8. Cooling, packing and curing
The peanut butter made from the best formula should immediately remove the heat produced by the grinding, and drop the temperature down to 45 degrees centigrade to the container, and the suitable temperature in the container should be 29.4 ~ 43.3. After the finished product is finished, the sauce should be moved less and enter the curing process for more than 48 hours. Vacuum packaging is usually used in packaging (toothpaste type soft packaging is best).
Contact Serena:
Skype: serenayan666
Email: serena@machinehall.com
Whatsapp/Mobile: +8618595717505
Website:http://www.nutmachines.com
Two, instruments and equipment: far-infrared food oven, steel mill (or stone mill), gravity separator (or suction machine), vacuum pouch packing machine, peanut butter machine.
Three, specific operation:
1. Screening
Remove impurities and moldy, moth eaten and immature granules.
2. Cleaning
Peanut is susceptible to aflatoxin contamination. Rapid washing can detoxification 80%.
3. Bake
It is the key process to determine the flavor, taste and color of the finished product. The baking temperature is 130~150, and the time is 20~30 minutes. The water content is 11% to 12%.
4, red clothes and sorting
When the peanut temperature drops below 45 C, the peanut film is removed by gravity separator or suction machine, and the distance between the grinded pieces of the peeling machine is adjusted. The peanut kernel can be squeezed into two petals without being grinded, and then the peanut kernel which is overly baked and without the net skin is selected. The residual amount of red clothing should not exceed 2%.
5, coarse grinding
Rough grinding of peeled peanuts is carried out with steel mill or stone mill.
6. Mix the ingredients according to the following formula
Peanut kernels 1000 grams, 120 grams of banana powder, 20 grams of monoglyceride, 50 grams of sugar, 8 grams of salt. The percentages were 83.5% for peanut kernel, 10% for banana powder, 4.2% for sucrose, 1.6% for monoglyceride and 0.7% for salt.
7, fine grinding
Using colloid mill, the grinding fineness is about 7 microns, and the outlet temperature of two grinding is controlled at 68 degrees Celsius by two grinding methods.
8. Cooling, packing and curing
The peanut butter made from the best formula should immediately remove the heat produced by the grinding, and drop the temperature down to 45 degrees centigrade to the container, and the suitable temperature in the container should be 29.4 ~ 43.3. After the finished product is finished, the sauce should be moved less and enter the curing process for more than 48 hours. Vacuum packaging is usually used in packaging (toothpaste type soft packaging is best).
Contact Serena:
Skype: serenayan666
Email: serena@machinehall.com
Whatsapp/Mobile: +8618595717505
Website:http://www.nutmachines.com
