Peanut butter line

This peanut butter production line can provide you with the most healthy and green food by the most effectual & most intelligent technology, which consists of the roaster, cooler, peeler, grinder, mixer, degasser and packer etc.

PROCESS FLOW

Step1-Get red skin peanut

Shelling Process

The hard shell of peanut will be removed firstly by our peanut shelling machine, which remains the red skin peanut.

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Step1-Get red skin peanut

Step 2-Get roasted peanut

Roasting Process

Red skin peanut is going to be roasted by our drum type roasting machine, aims to remove the moisture of the red skin peanut, also makes the the red skin, peanut kernel crisp and more easier to peel off.

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Step 2-Get roasted peanut

Step3- roasted white kernel

Peeling Process

In this step, the red skin will be peeled easily by our dry peeling machine after roasting. You will get the roasted white kernel.

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Step3- roasted white kernel

Step 4-get pure white peanut

Sorting Process

In this part, a color sorter will be adopted to pick out the unpeeled peanut kernel and red skin out of whit peanut kernel or you can choose a pick belt to do it manually.

Step 4-get pure white peanut

Step6- Get peanut butter

Grinding Process

The roasted white kernel will be ground up into butter/paste by our grinding machine. The fineness is around 80-100 mesh.

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Step6- Get peanut butter

Step6

Mixing Process

In this step, the peanut butter will be evenly mixed by our mixing machine and you can add some ingredients into butter to different flavors.

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Step6

Step-7

Cooling Process

Temperature of butter out of the grinding machine will be around 70 degree by our cooling machine. Before packing/filling in bottles, cooling is necessarily needed to lower the temperature and then pack.

Step-7

Step-8

Packing Process

This part is highly customized based on the final product required. It includes filler, capper, labeller, etc

Step-8

ADVANTAGES OF YOOCCO MACHINE

Advanced technology

The whole line can be automatically controlled by PLC, and the production control of the entire line can be carried out only by operating the control panel, and the processing process does not require any manual participation. Truly realize automatic processing and production.

High customization

Equipment can be adjusted according to customer needs to meet customers’ production needs for various flavors of peanut butter.

From A to Z

From raw material cleaning to finished product packaging, truly one-stop shopping.

Reasonable technology

This production process adopts vacuum degassing. According to this process, the shelf life can be prolonged from 6 months to 12 months without adding preservatives.

Basic Knowlwdge

Complete peanut butter production line process.

Peanut shelling-peanut kernels-Cleaning-Roasting-Cooling-Peeling-Grinding sauce-Mixing-Cooling-Vacuum degassing-Filling

The role of roasted peanuts

1. Under high temperature baking, the high hydrocarbons, sulfur-containing compounds, pyrazine compounds, etc. generated by the carbonyl ammonia reaction (Maillard reaction) endow the oil with a rich aroma.
2. Baking temperature and time, protein denaturation. The cell walls are destroyed, and finely dispersed oil droplets are aggregated and released. At the same time, the protein has changed its spatial conformation due to denaturation, breaking the binding and binding of protein and oil, which is conducive to the extraction of oil.
3. The carbonyl ammonia reaction and caramelization reaction caused by baking make the oil form a bright and attractive orange-yellow color

The temperature and time for roasting peanuts.

170 degrees Celsius, 25-30 minutes

What is the oil content of peanuts?

The oil content of peanuts is 40%-55%.

cooling purpose.

Since the sulfur-containing compounds, pyrazines and other aroma substances similar to small milled sesame oil formed by baking are not resistant to high temperature, these aroma substances will be destroyed under high temperature for a long time, lose their unique aroma, and will also produce scorch. Therefore, the roasted nuts must be forced to cool down to below 60°C in a timely manner.

Purpose of vacuum degassing

Remove the air (oxygen) in the feed liquid, inhibit the oxidation of browning, pigments, vitamins, aroma components and other substances, and prevent quality degradation; remove the suspended particulate gas attached to the feed liquid, inhibit the floating of the particles, and maintain a good appearance; prevent Foaming affects sterilization during canning and high temperature sterilization; reduces corrosion to the inner wall of the container.