Matters You Should Pay Attention to in Peanut Butter Making Process
Although the production of peanut butter is not complicated, the reaction between the ingredients is complicated. The manufacturing process of peanut butter mainly includes raw peanut processing, roasting, primary grinding (adding stabilizer, sugar, salt, etc.), secondary grinding, cooling, degassing, filling and packing.
Peanut Roasting
There are two methods of roasting peanuts: intermittent and continuous peanut roasting machine. The intermittent method can roast different peanut separately. The moisture content is relatively the same and can be processed according to different changes during processing. Continuous roasting saving labor, more uniform baking and easy operation. Peanut butter color and flavor are related to the degree of scorching. High temperature roasting should be avoided, otherwise the flavor and color of peanut butter will be adversely affected. Roasting time will also affect the quality of peanuts butter. Darker roasted peanuts have lower water content.
Peanut Butter Making
Peanut butter machine can affect the characteristics of peanut butter and the demand for stabilizers. There are many equipments for grinding peanuts. if graphite is used. Two-stage grinding method should be used to avoid graphite blockage. The stabilizer and part of the hydrogenated oil should be dissolved first or dissolved by the heat generated by the grinding. The addition speed of the additives should be matched with the grinding speed to make them completely mixed evenly. The second grinding is mainly to make the peanut butter more delicate and smooth. Mixing, homogenizing effect.
Peanut Butter Cooling Process
Due to the different temperature and cooling rate, the oil contains different crystallinity, the oil leakage of peanut butter is mainly controlled by the crystalline properties and content of the oil. Peanut butter has good and stable quality. When these materials return to a solid state after high-temperature melting after grinding, the cooling rate has a significant effect on the crystallinity. The faster cooling rate promotes the good crystallinity of the oil to prevent the oil from leaking and the surface of the peanut butter to have a bright luster. The scraped surface heat exchanger cools quickly. Inappropriate cooling will cause cracking and shrinking of the peanut butter surface. During the cooling process, the less stable oil crystals will transform into a stable form. The shrinkage of grease and the shrinkage of residual air inside peanut butter will cause the surface to collapse, and the convex surface is due to the collision and shaking of peanut butter before it is completely cooled, and the stable crystal is destroyed. Peanut butter has a loose, spongy structure. After the product is processed, it will be transported within 48 hours, which will increase the hardness and ooze oil. But degassing and vacuum packaging can reduce hardness, increase tissue uniformity and avoid oil leakage.
Peanut Butter Additive
Additives are mainly stabilizers, antioxidants, sugar, salt and so on. The role of the stabilizer is to avoid the separation of grease, but the amount of its use will affect the characteristics of peanut butter, and the grinding fineness is also related to the amount of stabilizer. The agent is also different, the grinding temperature is different, the higher the stabilizer content, the higher the hardness and adhesion of the product, so the spreadability is worse.
Add sugar and salt, if the peanut butter does not have enough water to weld them, it will produce a grain of sand. Add water or practical honey, corn syrup, fructose solution, etc., and it will make the peanut butter viscous or paste-like. Glucose, after fully and effectively mixed and dispersed, can avoid or reduce this phenomenon.
The finer the grinding degree, the higher the hardness, but the higher the sugar concentration, the lower the hardness. Adding salt is not only good for flavor, but also improves quality. However, the effect of salt concentration on crystallinity is limited by sugar concentration, and the interaction between fineness and sugar concentration has a significant effect on smoothness.
Peanut Butter Filling and Packaging
The packaging conditions have a certain effect on the oxidation of grease, and the packaging materials and light conditions will also affect the storage. Generally, they are packaged with light-tight and air-impermeable materials by peanut butter filling machine. Refrigeration helps to extend the shelf life of peanut butter, delays fat rancidity, and helps avoid fat separation.