Peanut Butter Production Process Technology

Writer： admin Time：2025-03-25 16:48:21 Browse：88℃

TEKFOOD Peanut Butter Processing Technology: 

De-stone and impurity removal - baking - cooling - peeling - selection - coarse grinding - fine grinding - blending - cooling - degassing - filling.

TEKFOOD Main processing flow of peanut butter

1. De-stone and impurity removal of raw materials

Select peanuts with full grains, milky white kernels and normal smell, and remove impurities and moldy and worm-eaten grains.

2. Peanut Baking

Use drum baking equipment or continuous baking equipment to bake peanuts, the baking temperature is 180℃-200℃, and the baking time is 50-60 minutes. 

The peanut kernels are baked by equipment to make the color of the peanut kernels uniform and without burnt phenomenon.

3. Cooling and peeling

Through cooling, it is convenient to use a half-pearl peeling machine to remove the red skin of the peanuts, and the peanut kernels are divided into half.

4. Coarse grinding and fine grinding

First, coarse grinding is carried out, and the auxiliary materials added are melted by heating during coarse grinding, and then fine grinding is carried out using a colloid mill, 

so that the peanut butter is delicate and smooth.

5. Peanut Butter Cooling

The main purpose of cooling is to precipitate the liquid oil in the peanut butter.

6. Peanut Butter Degassing

Peanut butter degassing is to prevent bubbles from forming in the sauce and improve the stability of the peanut butter.

7. Peanut Butter Filling

Sterilize the packaging bottle for 20 minutes, measure accurately, and keep the filling temperature between 10℃ and 20℃.

TEKFOOD company continuously improves the peanut butter production line solution based on customer feedback and industry trends, 

and provides a series of professional services including plant planning, production flow chart equipment, installation and commissioning, daily maintenance, etc., 

to provide customers with suitable solutions for Food, Fruit and Vegetable Processing.