Peanut butter line

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

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

170 degrees Celsius, 25-30 minutes

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

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.

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.