Production technology of banana peanut butter

1、 Material selection: dried peanut kernel with bright color and no mildew, commercially available banana powder, sucrose, glucose (if sucrose is sweet, it can be replaced by some glucose), edible iodized salt, etc.

2、 Instruments and equipment: far infrared food oven, steel mill (or stone mill), gravity separator (or aspirator), dzq600 vacuum air flushing packaging machine, colloid mill, etc.

3、 Specific operation:

1. Screen and remove impurities, moldy, moth eaten and immature particles from peanut kernel.

2. Cleaning peanuts is easy to be polluted by aflatoxin. Rapid elutriation can detoxify 80%.

3. Baking is the key process to determine the flavor, taste and color of the finished product. The baking temperature is 130 ~ 150 ℃, and the time is 20 ~ 30 minutes, so that the water content can reach 11% ~ 12%.

4. Take off the red coat and pick. Peel the peanuts after the temperature drops below 45 ℃, remove the peanut film with a gravity sorter or aspirator, pay attention to adjust the distance between the grinding plates of the peeling machine so that the peanut kernel can be squeezed into two petals without being ground, and then pick the peanut kernel that is over baked and not peeled. The residue of red clothes shall not exceed 2%;

5. Rough grinding rough grinding of peeled peanut kernel with steel mill or stone mill.

6. Mix ingredients according to the following formula: 1000.0g peanut kernel, 120.0g banana powder, 20.0g monoglyceride, 50.0g sucrose and 8.0g salt. The percentage was 83.5% of peanut kernel, 10.0% of banana powder, 4.2% of sucrose, 1.6% of monoglyceride and 0.7% of salt.

7. The colloid mill is used for fine grinding, and the secondary grinding method is used. The grinding fineness is about 7 microns, and the outlet temperature of the two grinding is controlled above 68 ℃.

8. The peanut butter prepared according to the best formula shall be cooled, packaged and matured. The heat generated by grinding shall be eliminated immediately. When the temperature drops below 45 ℃, it shall be put into the container. The appropriate temperature for putting into the container is 29.4 ~ 43.3 ℃. The finished sauce after loading should be moved less and put into ripening treatment for more than 48 hours. Vacuum packaging is usually used for packaging (toothpaste flexible packaging is the best).