Peanut Butter: High Nutritional Value, Attractive Peanut Flavor, and Consumer Favorite
Peanuts can be processed into many peanut products, which have high nutritional value and attractive peanut flavor, making them popular among consumers both domestically and internationally. Among the many peanut products, peanut butter is renowned for its smooth texture, rich peanut flavor, and good processing properties. Peanut butter has a wide range of uses, which can be directly used as spreads for Chinese and Western dishes, also used as seasoning for cooking, and also used as fillings for pastries and small foods. The market demand is large. The following introduces a peanut butter processing technology.
1
Select plump, white peanuts with normal flavor, removing impurities and moldy, rotten, insect-infested and immature grains.
2
Put the selected peanuts into boiling water for about 5 minutes, then quickly remove and put into cold water to quickly cool, causing the peanut skin membrane to expand and wrinkle first in the sudden heat and sudden cold, making it easier to peel off. When heating, the time should not be too long, otherwise the peanut kernel and skin membrane will expand together, which will not facilitate the separation of the skin membrane and the peanut kernel.
3
You can gently rub and wash the peeled peanuts with running water.
4
Use a blender to make coarse puree, then grind it into a fine liquid with a colloid mill.
5
The ingredient ratio is 30 kg of peanut puree, 35 kg of sugar (white sugar), and 250g of gelatin. Pre-mix 70% concentrated sugar liquid with a small amount of hot water to dissolve the gelatin. Then put all the materials into a stainless steel mixing tank and mix evenly. In order to increase the stability of the product, gelatin is used as a thickener and stabilizer.
6
Use a pressure of 40MPa in a homogenizer to homogenize the mixture, making the particles in the puree more delicate, which is beneficial to the quality and stability of the finished product and flavor.
7
To maintain the nutritional components and flavor, use low-temperature vacuum concentration. The concentration conditions are 60-70℃, 0.08-0.09MPa, and the soluble solid content of the concentrated puree should reach 62%-65%.
When the concentration reaches the above requirements, close the vacuum pump, release the vacuum, quickly heat the sauce to 95℃, maintain it for 50 seconds for sterilization, and then immediately enter the canning process.
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