CN102907717B - Preparation method of peanut butter - Google Patents
Preparation method of peanut butter Download PDFInfo
- Publication number
- CN102907717B CN102907717B CN201210457496.6A CN201210457496A CN102907717B CN 102907717 B CN102907717 B CN 102907717B CN 201210457496 A CN201210457496 A CN 201210457496A CN 102907717 B CN102907717 B CN 102907717B
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- shelled peanut
- peanut
- rape
- peanut butter
- baking oven
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of peanut butter, which comprises the following steps: firstly screening groundnut kernels to remove impurities; heating an oven to 40-50 DEG C, and adding the treated groundnut kernels in the oven to be baked to rape groundnut kernels; removing the red skins and the stock buds of the rape groundnut kernels through a skinning machine; removing the rest red skins and foreign matters through an electronic color selector; conveying the rape groundnut kernels selected by the electronic color selector into a manual sorting platform, and manually removing the small non-peeled rape groundnut kernels; and sequentially grinding the rape groundnut kernels output from the manual sorting platform through a first grinding machine and a second grinding machine to obtain peanut butter with granularity of 90-100 meshes. The preparation technique disclosed by the invention is simple and reasonable, stream line automatic production is realized, the production cost is low, the production efficiency is high, and labor intensity is low; and the prepared peanut butter is fine in quality, rich in fragrance and free from impurity.
Description
Technical field
The present invention relates to a kind of preparation method of peanut butter.
Background technology
Peanut butter is one of fragrance flavouring of liking of people, and it be take high-quality peanut rice etc. and makes as Raw material processing, and finished product is hard tough mud shape, has strong stir-fry peanut fragrance.Different according to taste, peanut butter is divided into sweet, salty two kinds, be the appetizing food that has much nutritive value, the application in western-style food is more extensive.High-quality peanut sauce is generally light beige, and quality is fine and smooth, give off a strong fragrance, and free from admixture.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, provides a kind of method reasonable, the preparation method of the peanut butter that production efficiency is high.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of preparation method of peanut butter, is characterized in, its step is as follows:
(1) first shelled peanut is manually cleaned to removal of impurities, magnetic separator iron removal by magnetic separation; (2) temperature of baking oven is risen to 40 ℃～50 ℃, the shelled peanut of handling well in step (1) is joined in baking oven, baking oven stops heating after being warming up to 140 ℃～150 ℃, be cooled to room temperature, opens baking oven and pours out ripe shelled peanut; (3) by elevator, ripe shelled peanut is transported in the elevating hopper of skinning machine, skinning machine is removed red skin and the base bud of ripe shelled peanut; (4) the ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; (5) from electronics color selector, ripe shelled peanut is out sent to hand picking platform, the not ripe shelled peanut of peeling that artificial removal is little; (6) from the ripe shelled peanut of hand picking platform output, by elevator, be transported to the first grinder and roughly ground, obtaining granularity is 30～50 object peanut butter first products; (7) peanut butter first product is put into and in the second grinder, is carried out fine grinding, to granularity be 90～100 orders, after stirring respectively by getting product after magnetic separator and metal detector screening.
Compared with prior art, manufacture craft advantages of simple of the present invention, realizes streamline automated production, and production cost is low, and production efficiency is high, and labor strength is low, and the peanut butter quality making is fine and smooth, gives off a strong fragrance, free from admixture.
The specific embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not form the restriction to its right.
Embodiment 1, a kind of preparation method of peanut butter, and its step is as follows:
(1) first shelled peanut is manually cleaned to removal of impurities, magnetic separator iron removal by magnetic separation; (2) temperature of baking oven is risen to 40 ℃, the shelled peanut of handling well in step (1) is joined in baking oven, baking oven stops heating after being warming up to 150 ℃, be cooled to room temperature, opens baking oven and pours out ripe shelled peanut; (3) by elevator, ripe shelled peanut is transported in the elevating hopper of skinning machine, skinning machine is removed red skin and the base bud of ripe shelled peanut; (4) the ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; (5) from electronics color selector, ripe shelled peanut is out sent to hand picking platform, the not ripe shelled peanut of peeling that artificial removal is little; (6) from the ripe shelled peanut of hand picking platform output, by elevator, be transported to the first grinder and roughly ground, obtaining granularity is 30 object peanut butter first products; (7) peanut butter first product is put into and in the second grinder, is carried out fine grinding, to granularity be 90 orders, get product after removing metal impurities by magnetic separator and metal detector screening respectively after stirring.
Embodiment 2, a kind of preparation method of peanut butter, and its step is as follows:
(1) first shelled peanut is manually cleaned to removal of impurities, magnetic separator iron removal by magnetic separation; (2) temperature of baking oven is risen to 50 ℃, the shelled peanut of handling well in step (1) is joined in baking oven, baking oven is warming up to 140 ℃ and keeps, after five minutes, stopping heating, is cooled to room temperature, opens baking oven and pours out ripe shelled peanut; (3) by elevator, ripe shelled peanut is transported in the elevating hopper of skinning machine, skinning machine is removed red skin and the base bud of ripe shelled peanut; (4) the ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; (5) from electronics color selector, ripe shelled peanut is out sent to hand picking platform, the not ripe shelled peanut of peeling that artificial removal is little; (6) from the ripe shelled peanut of hand picking platform output, by elevator, be transported to the first grinder and roughly ground, obtaining granularity is 50 object peanut butter first products; (7) peanut butter first product is put into and in the second grinder, is carried out fine grinding, to granularity be 100 orders, get product after removing metal impurities by magnetic separator and metal detector screening respectively after stirring.
Claims (1)
1. a preparation method for peanut butter, is characterized in that, its step is as follows:
(1) first shelled peanut is manually cleaned to removal of impurities, magnetic separator iron removal by magnetic separation; (2) temperature of baking oven is risen to 40 ℃～50 ℃, the shelled peanut of handling well in step (1) is joined in baking oven, baking oven stops heating after being warming up to 140 ℃～150 ℃, be cooled to room temperature, opens baking oven and pours out ripe shelled peanut; (3) by elevator, ripe shelled peanut is transported in the elevating hopper of skinning machine, skinning machine is removed red skin and the base bud of ripe shelled peanut; (4) the ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; (5) from electronics color selector, ripe shelled peanut is out sent to hand picking platform, the not ripe shelled peanut of peeling that artificial removal is little; (6) from the ripe shelled peanut of hand picking platform output, by elevator, be transported to the first grinder and roughly ground, obtaining granularity is 30～50 object peanut butter first products; (7) peanut butter first product is put into and in the second grinder, is carried out fine grinding, to granularity be 90～100 orders, after stirring respectively by getting product after magnetic separator and metal detector screening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210457496.6A CN102907717B (en) | 2012-11-15 | 2012-11-15 | Preparation method of peanut butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210457496.6A CN102907717B (en) | 2012-11-15 | 2012-11-15 | Preparation method of peanut butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102907717A CN102907717A (en) | 2013-02-06 |
| CN102907717B true CN102907717B (en) | 2014-01-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210457496.6A Expired - Fee Related CN102907717B (en) | 2012-11-15 | 2012-11-15 | Preparation method of peanut butter |
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| Country | Link |
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| CN (1) | CN102907717B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105167027A (en) * | 2015-09-09 | 2015-12-23 | 天津市东宇顺油业有限公司 | Sesame seed paste preparation method |
| CN105077401A (en) * | 2015-09-09 | 2015-11-25 | 天津市东宇顺油业有限公司 | Method for preparing peanut butter |
| CN105105223A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Preparing method for stir-fried sesame seeds |
| CN112753984B (en) * | 2021-01-20 | 2023-08-01 | 承德露露股份公司 | Method for preparing nutlet emulsion and nutlet emulsion |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145201A (en) * | 1996-04-02 | 1997-03-19 | 邱绍义 | Multi-vitamin peanut butter and its prepn. tech. |
| CN1692828A (en) * | 2005-05-25 | 2005-11-09 | 王超圣 | Paste like peanut butter |
| CN101946928A (en) * | 2010-09-02 | 2011-01-19 | 山东省花生研究所 | Preparation method of household peanut butter |
| CN102475318A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Preparation method of peanut butter |
-
2012
- 2012-11-15 CN CN201210457496.6A patent/CN102907717B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145201A (en) * | 1996-04-02 | 1997-03-19 | 邱绍义 | Multi-vitamin peanut butter and its prepn. tech. |
| CN1692828A (en) * | 2005-05-25 | 2005-11-09 | 王超圣 | Paste like peanut butter |
| CN101946928A (en) * | 2010-09-02 | 2011-01-19 | 山东省花生研究所 | Preparation method of household peanut butter |
| CN102475318A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Preparation method of peanut butter |
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| Publication number | Publication date |
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| CN102907717A (en) | 2013-02-06 |
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