CN105054142A - Production technology of peanut butter by drying method - Google Patents
Production technology of peanut butter by drying method Download PDFInfo
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- CN105054142A CN105054142A CN201510402801.5A CN201510402801A CN105054142A CN 105054142 A CN105054142 A CN 105054142A CN 201510402801 A CN201510402801 A CN 201510402801A CN 105054142 A CN105054142 A CN 105054142A
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Abstract
The invention relates to a production technology of peanut butter by a drying method. The production technology comprises the following steps: (1) checking and accepting raw materials; (2) stir-frying the checked and accepted raw materials; (3) removing skin of the stir-fried raw materials: transporting stir-fried peanut kernels to a feeding funnel of a peeler through a hoisting machine, and removing the skin and the germ of the fried peanut kernels through the peeler; (4) grinding to produce paste: necessarily transporting the peeled fried peanut kernels to a grinder within 48 hours through the hoisting machine to be ground, in the grinding process, adding 8-10 times of hot water of which the temperature is 70 DEG C, and uniformly stirring the peeled fried peanut kernels and the hot water so as to obtain first products of the peanut butter of which the particle size is 80-120 meshes; and (5) through stirring, adding 8-10 times of the hot water of which the temperature is 70 DEG C to the first products of the peanut butter, then, transporting the first products of the peanut butter and the hot water to a homogenizing machine to be homogenized, in the running process of the homogenizing machine, performing selective examination, performing centrifugation until the products are qualified through the selective examination, and then settling volume so as to obtain the peanut butter. The peanut butter prepared by the production technology, disclosed by the invention, is good in mouth feel and high in nutrient value, does not need to add grinding solvents, such as vegetable oil, and the production efficiency of the peanut butter is high.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of dry technology for production of peanut butter.
Background technology
Peanut nourishes help, is conducive to long life, is referred to as again " peanut " so among the people, and is together described as " Vegetable meat ", " meat or fish in element " with soya bean.The nutritive value of peanut is higher than grain, can match in excellence or beauty with some animal foods such as egg, milk, meats.The content that it contains a large amount of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacture.
Peanut butter its with high-quality peanut benevolence for Raw material processing is made, finished product is firmly tough pureed, has strong stir-fry peanut fragrance.Different according to taste, peanut butter is divided into sweet, salty two kinds, is the appetizing food having much nutritive value, and the Application comparison in western-style food is extensive.High-quality peanut sauce is generally light beige, and quality is fine and smooth, gives off a strong fragrance, free from admixture; Peanut butter contains rich in protein, mineral trace element and a large amount of vitamins etc., and have effect that is hypotensive, reducing blood lipid, to regenerative anemia, diabetes can play certain auxiliary therapeutic action.
There is following shortcoming in existing peanut butter manufacture craft:
1. nature is long for cool time, and a 3-5 hour temperature is cooled to 40-50 DEG C, take the comparatively large and some places multilayer in place covers, and cools not in place thus produces rancidity, affecting the natural fragrance of peanut.
2. grind temperatures as high 120 DEG C after sauce, viscosity is directly received and is easily caused operating personnel to scald situation after dividing greatly and being filled to Plastic Drum;
3. the sauce of milled often can period of storage longer, cause grease be separated there is deposited phenomenon;
4. in bucket, be unfavorable for operation because viscosity sticks greatly in production and application process, the waste caused is more, and average every 1KG can waste 0.1-0.2KG, and during operation, labour intensity is also larger simultaneously.
Summary of the invention
There is provided a kind of dry technology for production of peanut butter for solving prior art problem, peanut butter mouthfeel of the present invention is good, is of high nutritive value, and without the need to adding plant wet goods grinding aid solvent, production peanut butter efficiency is high.
For achieving the above object, the present invention adopts following technical scheme:
The invention provides a kind of dry technology for production of peanut butter, comprise the steps:
(1) raw material is checked and accepted: select that benevolence look milky white, the shelled peanut of full seed is raw material, reject prematurity, damage by worms, go rotten particle and impurity, first by quality testing department, inspection by sampling is carried out to raw material after raw material enters factory, wherein content≤0.3% of mould grain, moisture≤6%, peroxide value≤0.5meq/kg, acid value≤3.0mg/g, qualified rear examination;
(2) stir-fry: the shelled peanut slow fire chosen in step (1) is stir-fried, stir-fry 2 ~ 3 hours time, stir-fry to golden yellow with shelled peanut, water content≤1.5% after stir-frying, after stir-frying, shelled peanut enters in Buffer Pool through fast ripe conveyer belt, enter in shelled peanut cooler by the first lifting conveyer belt and cool, obtain ripe shelled peanut for subsequent use;
(3) peel: the ripe shelled peanut of step (2) is transported in the elevating hopper of skinning machine by the second elevator, and skinning machine removes red skin and the base bud of ripe shelled peanut; The ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; From electronics color selector, shelled peanut is out sent to hand picking platform, the ripe shelled peanut of the not peeling that artificial removal is little;
(4) defibrination: must be transported to grinder by elevator within 48 hours from the ripe shelled peanut of hand picking platform output and grind, the process of grinding adds 8 ~ 10 times amount, 70 DEG C of hot water, stirring and obtaining granularity is 80 ~ 120 object peanut butter first products, puts into accumulator for subsequent use;
(5), under stirring, in step (4), add 8 ~ 10 times amount, 70 DEG C of hot water in peanut butter first product in accumulator, be then transported to homogenizer, through homogenizer homogeneous under 15 ~ 20MPa, inspect by random samples in homogenizer running, centrifugal until product sampling observation is qualified, then constant volume obtains peanut butter.
Enter cooling in shelled peanut cooler in described step (2), chilling temperature is 18 ~ 20 DEG C.
Described step (5) is centrifugal is first-stage centrifugal process and the series connection of two-stage centrifugal process, needs to add 9 ~ 10 times amount, 70 DEG C of hot water and dilute in two-stage centrifugal process.
compared with prior art, beneficial effect of the present invention:
1, the present invention stir-fried and terminated the shelled peanut that just taken the dish out of the pot, enter fast in shelled peanut cooler and carry out cooling 15-20 minute, temperature is cooled to less than 20 DEG C, and shelled peanut directly carries out sauce processed at workshop to be prepared as required, solve period of storage longer, produce grease separation and occur deposited phenomenon;
2, in pulping process of the present invention all contacts be rustless steel container, pipeline, avoid with other peculiar smell alter dye.
3, slurrying of the present invention and use procedure realization flow, reduction labour intensity simple to operate, makes peanut butter be fully used, cuts the waste, and the dregs that secondary centrifuging is discharged are that every 1kg gets rid of 0.02 ~ 0.04kg.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but does not limit content of the present invention:
embodiment 1
A dry technology for production for peanut butter, comprises the steps:
(1) raw material is checked and accepted: select that benevolence look milky white, the shelled peanut of full seed is raw material, reject prematurity, damage by worms, go rotten particle and impurity, first by quality testing department, inspection by sampling is carried out to raw material after raw material enters factory, wherein content≤0.3% of mould grain, moisture≤6%, peroxide value≤0.5meq/kg, acid value≤3.0mg/g, qualified rear examination;
(2) stir-fry: the shelled peanut slow fire chosen in step (1) is stir-fried, stir-fry 2 ~ 3 hours time, stir-fry to golden yellow with shelled peanut, water content≤1.5% after stir-frying, after stir-frying, shelled peanut enters in Buffer Pool through fast ripe conveyer belt, enter in shelled peanut cooler by the first lifting conveyer belt and cool, obtain ripe shelled peanut for subsequent use;
(3) peel: the ripe shelled peanut of step (2) is transported in the elevating hopper of skinning machine by the second elevator, and skinning machine removes red skin and the base bud of ripe shelled peanut; The ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; From electronics color selector, shelled peanut is out sent to hand picking platform, the ripe shelled peanut of the not peeling that artificial removal is little;
(4) defibrination: must be transported to grinder by elevator within 48 hours from the ripe shelled peanut of hand picking platform output and grind, the process of grinding adds 8 ~ 10 times amount, 70 DEG C of hot water, stirring and obtaining granularity is 80 ~ 120 object peanut butter first products, puts into accumulator for subsequent use;
(5), under stirring, in step (4), add 8 ~ 10 times amount, 70 DEG C of hot water in peanut butter first product in accumulator, be then transported to homogenizer, through homogenizer homogeneous under 15 ~ 20MPa, inspect by random samples in homogenizer running, centrifugal until product sampling observation is qualified, then constant volume obtains peanut butter.
Enter cooling in shelled peanut cooler in described step (2), chilling temperature is 18 ~ 20 DEG C.
Described step (5) is centrifugal is first-stage centrifugal process and the series connection of two-stage centrifugal process, needs to add 9 ~ 10 times amount, 70 DEG C of hot water and dilute in two-stage centrifugal process.
embodiment 2
A dry technology for production for peanut butter, comprises the steps:
(1) raw material is checked and accepted: select that benevolence look milky white, the shelled peanut of full seed is raw material, reject prematurity, damage by worms, go rotten particle and impurity, first by quality testing department, inspection by sampling is carried out to raw material after raw material enters factory, wherein content≤0.3% of mould grain, moisture≤6%, peroxide value≤0.5meq/kg, acid value≤3.0mg/g, qualified rear examination;
(2) stir-fry: the shelled peanut slow fire chosen in step (1) is stir-fried, stir-fry time 2 h, stir-fry to golden yellow with shelled peanut, water content≤1.5% after stir-frying, after stir-frying, shelled peanut enters in Buffer Pool through fast ripe conveyer belt, enter in continous way shelled peanut cooler by the first lifting conveyer belt and cool, chilling temperature is 18 ~ 20 DEG C, obtains ripe shelled peanut for subsequent use;
(3) peel: the ripe shelled peanut of step (2) is transported in the elevating hopper of skinning machine by the second elevator, and skinning machine removes red skin and the base bud of ripe shelled peanut; The ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; From electronics color selector, shelled peanut is out sent to hand picking platform, the ripe shelled peanut of the not peeling that artificial removal is little, divide afterwards be filled in brand-new double braid bag for subsequent use;
(4) defibrination: must be transported in supermicro mill hopper by elevator within 48 hours from the ripe shelled peanut of hand picking platform output and grind, the process of grinding adds 8 times amount, 70 DEG C of hot water, stirring and obtaining granularity is 100 object peanut butter first products, puts into accumulator for subsequent use;
(5) under stirring, 8 times amount, 70 DEG C of hot water are added in peanut butter first product in accumulator in step (4), then homogenizer is transported to, through homogenizer homogeneous under 15 ~ 18MPa, inspect by random samples in homogenizer running, centrifugal until product sampling observation is qualified, centrifugal is first-stage centrifugal process and the series connection of two-stage centrifugal process, need to add 9 times amount, 70 DEG C of hot water in two-stage centrifugal process to dilute, then add constant volume in constant volume cylinder and obtain peanut butter.
Peanut butter of the present invention meet following Performance Detection index in table 1:
Claims (3)
1. a dry technology for production for peanut butter, is characterized in that comprising the steps:
(1) raw material is checked and accepted: select that benevolence look milky white, the shelled peanut of full seed is raw material, reject prematurity, damage by worms, go rotten particle and impurity, first by quality testing department, inspection by sampling is carried out to raw material after raw material enters factory, wherein content≤0.3% of mould grain, moisture≤6%, peroxide value≤0.5meq/kg, acid value≤3.0mg/g, qualified rear examination;
(2) stir-fry: the shelled peanut slow fire chosen in step (1) is stir-fried, stir-fry 2 ~ 3 hours time, stir-fry to golden yellow with shelled peanut, water content≤1.5% after stir-frying, after stir-frying, shelled peanut enters in Buffer Pool through fast ripe conveyer belt, enter in shelled peanut cooler by the first lifting conveyer belt and cool, obtain ripe shelled peanut for subsequent use;
(3) peel: the ripe shelled peanut of step (2) is transported in the elevating hopper of skinning machine by the second elevator, and skinning machine removes red skin and the base bud of ripe shelled peanut; The ripe shelled peanut of peeling enters in electronics color selector by conveyer belt, again removes remaining red skin and foreign matter; From electronics color selector, shelled peanut is out sent to hand picking platform, the ripe shelled peanut of the not peeling that artificial removal is little;
(4) defibrination: must be transported to grinder by elevator within 48 hours from the ripe shelled peanut of hand picking platform output and grind, the process of grinding adds 8 ~ 10 times amount, 70 DEG C of hot water, stirring and obtaining granularity is 80 ~ 120 object peanut butter first products, puts into accumulator for subsequent use;
(5), under stirring, in step (4), add 8 ~ 10 times amount, 70 DEG C of hot water in peanut butter first product in accumulator, be then transported to homogenizer, through homogenizer homogeneous under 15 ~ 20MPa, inspect by random samples in homogenizer running, centrifugal until product sampling observation is qualified, then constant volume obtains peanut butter.
2. the dry technology for production of peanut butter according to claim 1, is characterized in that: enter cooling in shelled peanut cooler in described step (2), chilling temperature is 18 ~ 20 DEG C.
3. the dry technology for production of peanut butter according to claim 1, is characterized in that: described step (5) is centrifugal is first-stage centrifugal process and the series connection of two-stage centrifugal process, needs to add 9 ~ 10 times amount, 70 DEG C of hot water and dilute in two-stage centrifugal process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510402801.5A CN105054142A (en) | 2015-07-10 | 2015-07-10 | Production technology of peanut butter by drying method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510402801.5A CN105054142A (en) | 2015-07-10 | 2015-07-10 | Production technology of peanut butter by drying method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907715A (en) * | 2012-10-18 | 2013-02-06 | 众地食品有限公司 | Accurate grinding process for production of peanut butter |
| CN103859493A (en) * | 2012-12-11 | 2014-06-18 | 苏启飞 | Peanut butter and production method thereof |
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2015
- 2015-07-10 CN CN201510402801.5A patent/CN105054142A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907715A (en) * | 2012-10-18 | 2013-02-06 | 众地食品有限公司 | Accurate grinding process for production of peanut butter |
| CN103859493A (en) * | 2012-12-11 | 2014-06-18 | 苏启飞 | Peanut butter and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马传国主编: "《油脂深加工与制品》", 30 September 2002, 中国商业出版社 * |
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Application publication date: 20151118 |