A, selection of materials: dry, bright color, no mildew peanut kernel, commercial banana powder, sucrose, glucose (such as sucrose sweetness is big, can consider to use part of the glucose instead of), edible iodized salt, etc.
Equipment: far-infrared food oven, steel mill (or stone mill), gravity separator (or suction machine), vacuum punching packaging machine, peanut butter machine, etc.
Iii. Specific operation:
Remove impurities and mildew, moth and immature particles from peanut kernels.
Peanut is susceptible to aflatoxin contamination, rapid washing can detoxify 80%.
It is decided to finished product flavor, texture and color of the key working procedure, baking temperature at 130 ~ 150 ℃, time of 20 ~ 30 minutes, it is advisable to make the water content of 11% ~ 11%.
4. Take off the peanut red skin and choose
After waiting for peanut temperature below 45 ℃ or peeling, use gravity separator or suction machine remove peanuts membrane, pay attention to adjust the distance between the peeling machine grinding, with peanut can be squeezed into two without being for grinding degree, and then picking out roasted peanut excessive and did not go to the net. Require that the amount of red clothing must not exceed 2%;
5, coarse grinding,
The peeled peanuts are coarsely ground with a steel mill or stone mill.
6. Mix ingredients according to the following formula
Peanut kernels 1000.0g, banana powder 120.0g, monoglyceride 20.0g, sucrose 50.0g, salt 8.0g. The percentage was 83.5% of peanut kernels, 10.0% of banana powder, 4.2% of sucrose, 1.6% of monoglyceride and 0.7% of salt.
7, fine grinding,
Using colloid mill, using the method of the secondary grinding, grinding fineness in about 7 microns, two grinding of outlet temperature control in more than 68 ℃.
8. Cooling, packaging and curing
According to the optimal formulation of peanut butter, shall be immediately the heat produced in the exclusion of grinding, for temperature drops when the temperature dropped below 45 ℃ loading container, loading container of the optimum temperature is 29.4 ~ 43.3 ℃. When finished, the finished sauce should be moved less and cooked for more than 48 hours. Vacuum packing is usually used (preferably in toothpaste type).