This production line is on the basis of introducing foreign technology, combined with China's national conditions under the painstaking research of technical personnel, launched a new generation of products with advanced, practical, affordable. The whole line can realize automatic flow operation, which can save a lot of human resources, greatly reduce the production cost of products, and can be customized according to the output of customers.

Brief technological process: peanut roasting cooling removing the red coat to germ rough grinding fine grinding degassing cooling packaging

The technological process of peanut butter production is as follows: peanut kernels baking cooling peeling screening sorting out rotten kernels primary grinding sauce fine grinding sauce homogenization canning freezing preservation at room temperature.

Key points:

Baking: put the peanut heat oven to 160 ℃, keep 40 ~ 60 minutes, for peanut kernel inside and outside the same color, no anxious burnt phenomenon.

Cooling and screening: after the peanut kernels are roasted, the material will be quickly discharged, and the peanut kernels will be spread out and air-cooled as soon as possible.

Sauce grinding: put the separated cotyledon into the mill to grind the sauce, grind it into medium fineness for the first time, grind it into fine and smooth finished products for the second time. Add sugar or salt (2 % ~ 3% sugar, 0 % salt) in the second grinding. 5%) and 0. 05% of all.

Homogenization: in mixing pot, heat peanut butter to 60 ~ 70 ℃, and single gan add 2% fat and 1% ~ 5%, mixed evenly.

Canning, freezing, put the peanut butter into the jar, let stand around at 0 ℃ low temperature freezing. After the whole crystallization is completed, it can be moved. After that, store at room temperature