Product Details

Peanut Butter Processing

Place of Origin Shandong, China (Mainland)
Brand Name peanut butter making machine
Certification ISO 9001, CE Certificate
Model Number Peanut Butter Machine
Min.Order Quantity 1 Set
Price More
Packaging Details Standard Export Woodencase
Delivery Time Contact us please.
Payment Terms 30% as deposit in advance,70% should be paid before shipment.
Supply Ability 100 Set/Sets per Month

Product Features

The global demand for peanuts and their products has been rising year after year. Based on the price advantage of costs, peanut products have become the most important trade category for exporting peanuts in China. However, with the increasingly fierce international competition market, Japan, South Korea, the European Union and other regions continue to Improve the quality testing standards for peanut products, and technical trade barriers have a great impact on the export of peanut products.
In order to better help and guide the export of peanut butter production and processing enterprises to have more advantages in international competition and to produce safe and pollution-free products, the leader conducted in-depth analysis of all aspects of the production and processing of exported peanut butter, and studied and formulated HACCP hazard analysis. The table and the HACCP plan form establish a HACCP system model suitable for exporting peanut butter production.

2.1 Export peanut butter production and processing process acceptance → specific gravity to stone → baking → peeling → screening → two grinding → homogeneous degassing → cooling → pipe magnet filtration → screen filtration → filling → sealing → packaging → storage → transportation. 2.2 Key process technical requirements 2.2.1 acceptance

Choose the base and the fixed-point acquisition, and the will be accepted by the factory. The content of aflatoxin in the should be tested, and the standard is aflatoxin total ≤ 5 μg/kg. No more than the total amount of aflatoxin is required. 2.2.2 specific gravity to stone

Peanuts can remove pebbles and dust from through a specific gravity stone machine, and then manually select them. 2.2.3 Baking

According to the peanut butter color standard required by the customer, adjust the oven temperature and belt speed for baking, and check whether the thickness of the peanut has changed. Make sure that there is no color deviation after filling, check every half an hour, and often compare the color of peanuts and half grains after peeling. 2.2.4 Peeling

After baking, the peanuts are peeled into the peeling machine (peanut seed coat), the effective peeling rate is ≥98%, and the peanut germ is removed at the same time. The operator is required to clean the vibrating screen after each work to ensure the removal of the germ. 2.2.5 Screening

After peeling, the peanuts enter the color sorting machine to screen, and screen out the mold, granules, rice kernels and foreign bodies without removing the red clothes. The peeling operator is required to clean up and check once a day. 2.2.6 Two grinding

First grinding: Put the peanuts in the storage tank into the first grinding, and the peanuts entering the mill are ground for about 10 s~15 s (the temperature during grinding is about 102 °C~105 °C). The second grinding: the first grinding of the peanut butter is pumped into the secondary mill by the transfer pump and then ground, and the peanut butter after the second grinding is finer, and the fineness reaches ≥98% (the product can pass 100) The throughput of the mesh sieve). 2.2.7 homogeneous degassing

Peanut butter entering the homogenized tank should stay between 1 h and 1.5 h, fully homogenized and mixed, and vacuum evacuation to eliminate the air in the peanut butter and prevent the peanut butter from oxidizing. 2.2.8 Cooling

The peanut butter has a high temperature in the homogenized tank, and is not suitable for immediate filling. The temperature adjustment of the peanut butter is controlled by the cooling machine at a temperature suitable for filling. 2.2.9 Pipeline magnet magnetic separation filtration

A pipe magnet is installed at the rear end of the cooler for magnetic separation to remove metal foreign matter in the peanut butter; inspection frequency: inspection after the end of each shift; cleaning method of the pipe magnet: when disassembling the pipe, stainless steel should be used The basin then removes the magnet to prevent the peanut butter sticking to the pipe magnet from dripping on the ground. The pipe magnet after disassembly should be careful not to collide, not to be placed in a high temperature environment, and not to be in contact with iron materials. Hold the removed magnet with your hand and rinse it under the water heater. The water temperature should be below 60 °C. Rinse the peanut butter on the magnet until it is rinsed clean. The metal on the magnet must not be removed during flushing. Then put it in a stainless steel tray and blow it dry with a hair dryer. The temperature of the hair dryer should be ≤60 °C. The clean magnet uses an adhesive tape to stick the metal on the magnet to the “Pipe Magnet CCP Point Monitoring Record”. Correction activities are carried out for the discovered metal objects in accordance with the CCP point corrective measures. 2.2.10 Screen filtration

After the peanut butter reaches the filling temperature, it is filled through the filter of the nozzle, and the filter is further filtered by a 30-mesh square sieve, which is the final process of foreign matter filtration. 2.2.11 Filling

After the peanut butter reaches the appropriate filling temperature, it is directly filled into the packaging container through the last filter, and the filling operator should calibrate the electronic scale before use, and the same product should be on different electronic scales during the filling process. Weigh and perform alignment calibration. 2.2.12 Sealing and packaging

The PP bucket is covered with a closure cover. The plastic bag is sealed with a sealing machine to seal the inner bag of the plastic. The outer bag is sealed with a tie, and the outer bag is packed in a carton or wrapped in a large green bucket and an open tinplate. The tinplate is sealed with a metal iron cap, and the tinplate is glanded. The gland is evenly applied and the gland is tight. 2.3 Analysis of Hazards in the Production and Processing of Exported Peanut Butter

Combined with the export peanut butter production process, the main processes of the production process were analyzed from three aspects: biological, chemical and physical. The control standards, monitoring procedures and corrective measures of each control point were determined, and the production of peanut butter was established. Hazard Analysis Worksheet, see Table 1. 2.4 Establishing Exported Peanut Butter HACCP Plan Form

Through the hazard analysis of each process, the four key control points in the peanut butter processing process were determined: acquisition and acceptance, baking, pipe magnet filtration peanut butter, sieving, and HACCP plan for these four key control points. . 1 HACCP basic principles
HACCP is the abbreviation of “Hazard Analysis Critical Control Point”, which is a hazard analysis and key control point. It is a preventive technical management system for food safety. Its principle is through the procurement and processing of, including Identify, analyze, and monitor the actual or potential hazards that may occur during the process of circulation and consumption to prevent any potential hazards or to eliminate and reduce the hazards to an acceptable level.

The HACCP principle has been confirmed by the FAO/WHO Codex Alimentarius Commission (CAC) and consists of seven basic principles: performing hazard analysis; identifying critical control points (CCP); determining critical limits (CL); establishing a system to monitor critical Control point control; determine the corrective action to be taken when the monitoring results indicate that a particular critical control point is out of control; establish an accreditation procedure to verify that the HACCP system is functioning effectively; establish procedures and records for the above principles and applications File [3].
According to the HACCP principle, combined with the actual processing of peanut butter, the HACCP quality control system was established, the hazard analysis was carried out, and the key control points were found. The hazard control was taken before the occurrence and the precaution was taken.

From the perspective of the operation of the company, in the processing of peanut butter, the monitoring of the before processing and acceptance, baking, pipe magnet filtration peanut butter, screening four critical control points (CCP) can not only improve product safety.

It can also improve the quality of products; it can not only improve the credibility of the company, but also improve the competitiveness of the product market. However, HACCP is not a static system. Every factory and enterprise has its own particularity. It needs specific analysis of specific problems. When the process flow and environmental conditions change, the hazard analysis and the determination of the CCP point must be adjusted accordingly.

Make the HACCP system conform to the actual situation and play a role, ensure that the system effect continues to be effective, and ultimately ensure product quality, meet customer requirements, and achieve corporate goals. In addition, the effective operation of the HACCP management system depends to a large extent on the overall quality of all employees and the correct understanding and understanding of the HAC-CP management system, as well as the effective communication of all staff, so all staff training must be carried out. Do all the staff.

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