Sesame peanut butter processing
Peanut products not only have high nutritional value, but also have a stimulating appetite aroma and are very popular among consumers at home and abroad. Among many peanut products, peanut butter is famous for its delicate taste, rich peanut flavor and good processing performance. Peanut butter has a wide range of uses. It can be used directly as a seasoning for Chinese and Western foods, as well as for cooking condiments. It can also be used to make fillings for cakes and small foods. The market demand is large. Peanut butter processing process: raw material selection → blanching → cooling → stripping → rinsing → beating → micro-grinding → blending → homogenization → vacuum concentration and sterilization → canning → sterilization → cooling → finished product 1 · raw material selection: selection of grain plump , Kernel white, normal flavor of peanuts, remove the impurities and mildew, insects and immature particles. 2, blanching and cooling: The selected peanuts into the boiling water in hot blanching for about 5 minutes, then quickly picked up and quickly cooled in cold water, so that the red film of peanuts in the first cold expansion after the contraction Wrinkle, easy to remove the film. When the blanching should pay attention to the time should not be too long, so as not to heat the peanuts and the film together, is not conducive to the separation of the film and peanuts. 3, stripping beaten: You can use hand rub gently to remove the film, and rinse with clean water. The rinsed peanut kernels are beaten with a beater and then finely grinded with a colloid mill. 4, deployment: the proportion of ingredients for 30 kg of peanut slurry, sugar (white sugar) 35 kg, 250 g agar. The sucrose was pre-formulated into a 70% concentrated sugar solution, and the agar was swollen with a small amount of hot water. Then all the materials were placed in a stainless steel mixing bucket and homogenized. In order to increase product stability, agar is used as a thickener and stabilizer. 5. Homogenization: The homogenizing machine is used to homogenize the formulated liquid with a pressure of 40 megapascals to make the particles in the slurry more delicate, which is beneficial to the stability of the finished product quality and flavor. 6. Concentration and sterilization: In order to maintain the nutrient composition and flavor of the product, vacuum concentration is used at a low temperature, and the concentration conditions are 60-70° C. and 0.08-0.09 MPa. After the concentration, the soluble solid content in the slurry reaches 62%-65%. should. When the concentration reaches the above requirements, the vacuum pump is turned off, the vacuum is released, the sauce body is quickly heated to 95° C., and the sterilization is continued for 50 seconds, and the filling process is immediately completed after completion. 7, canned and sterilized: The four-rotary glass bottles and caps were pre-sterilized with steam or boiling water, keeping the temperature of the sauce body above 85 °C bottling, leaving a slight gap, sealed by vacuum sealing machine cover. After sealing, the container was placed in normal pressure boiling water for 10 minutes and sterilized. After completion, the water was gradually cooled to about 37°C, and the water outside the tank was wiped to dry.
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