The production process of peanut butter mainly revolves around the core links such as raw material processing, grinding and blending. The following are the specific processes and key points:

1. Raw material pretreatment

Material selection: Select peanuts with full grains and no mold, and remove impurities and bad seeds.

Baking: Bake the peanuts at 150-180℃ for 10-20 minutes to stimulate the aroma and reduce the moisture (to less than 5%). Pay attention to controlling the temperature to avoid burning.

Peeling: Cool after baking, and remove the red peanut skin through a peeling machine to improve the color and taste of the sauce.

2. Grinding and making sauce

Coarse grinding: Put the peeled peanuts into the coarse grinder and grind them into fine peanut crumbs. At this stage, a small amount of vegetable oil (such as peanut oil) can be added to adjust the consistency.

Fine grinding: Further grinding through a colloid mill or a three-roll mill to make the particle size reach 50-100 microns to ensure that the sauce is smooth and has no graininess.

3. Seasoning and homogenization

Ingredient addition: Add sugar, salt, emulsifier (such as monoglyceride), preservative (must comply with national standards), etc. according to taste, and stir evenly.

Homogenization: Homogenize under high pressure (10-20MPa) to evenly disperse fat and solid particles, prevent stratification, and improve stability.

4. Sterilization and packaging

Sterilization: Use pasteurization (70-80℃, 30 minutes) or hot filling sterilization to kill microorganisms and extend shelf life.

Packaging: Fill into sterilized containers while hot, seal and cool upside down to avoid secondary contamination, and can be stored at room temperature for 3-6 months.

Key control points

Anti-oxidation: Peanuts are rich in oil and fat, and should be avoided from long-term contact with air during processing. They can be packed with nitrogen or antioxidants (such as vitamin E) can be added.

Allergen management: Production equipment must be dedicated to avoid cross-contamination with allergens such as nuts.

Taste adjustment: If granular peanut butter is needed, 10% - 20% of the coarse particles can be retained and mixed with the fine butter.

This process ensures the flavor, texture and safety of peanut butter through standardized processes.