Peanut, Peanut Butter, & Peanut Milk Processing Plant
Scope of project: EP contracting (design + procurement + installation/commissioning + training)
Final Products Gallery
Peanut Butter Processing Diagram
Harvesting → Drying → Washing → Husking → Destoning → Sieving → Baking → Cooling → Skinning → Sorting by Color → Batching → Rough Grinding → Fine Grinding → Filling → Capping → Labeling → Packing
Harvesting
Drying
Natural dry or dry by equipment.
Washing
Capacity 1000-1500kg/hr
Husking
Capacity 500-2500kg/hr
Destoning
Because of different gravity between stone and peanut, the machine has good cleaning effects. Capacity 2-5t/hr
Sieving
Capacity 2-8t/hr, 4-5 grades sorting available.
Baking
Cooling
Skinning
Capacity 200kg/hr
Sorting by Color
Batching
Adding coco butter, sugar, monoglyceride, salt and other ingredients.
Rough Grinding
Capacity up to 40t/hr. Fineness up to 50μm
Fine Grinding
Capacity up to 8t/hr. Fineness: 2-40μm
Filling, Capping, and Labeling
A comprehensive solution to your filling, capping, and labeling requirements is available.
Peanut Milk Processing Diagram
Peanut Kernel → Steeping → Grinding → Pulp Cooking → Batching → Homogenization → Filling → Capping → Pasteurization → Cooling → Inspection → Labeling → Finished Product → Warehousing
Peanut Kernel Steeping Tank
High quality peanut kernels shall be chosen as the raw material for peanut milk processing. Steeping duration 6 to 8 hours under temperature around 50°C to deactivate oxidase and remove bitter taste.
Rough Grinding
Different capacities are available.
Fine Grinding
Different capacities are available.
Milk and Residue Separation
Different capacities and mesh sizes are available.
Batching
Adding degreased milk powder, lysine, sugar, emulsifier, stabilizer etc into peanut milk.
Cooking
Then the milk is pumped into aging tank for heating up to certain temperature. The foams shall be removed and the heating duration time shall be under control so as to prevent precipitation.
UHT Sterilization
Degassing
To remove air generated during crushing, pulping, homogenizing, prevent or reduce loss of nutritious ingredients.
Homogenization
Used to crush & homogenize different particle sizes, increase delicate taste & flavor. The milk shall be homogenized twice under different pressure so that the protein and fat sizes are reduced to 1~2μm, and the emulsifier and stabilizer are fully integrated for good quality and long shelf life.
Filling, Capping, Sterilization, Labeling
Aseptic filling. The bottle and cap shall be sterilized before filling and capping. The peanut milk bottles shall be sterilized inside autoclave under certain temperature, pressure and duration for thorough sterilization.
Complete Peanut Processing Solutions
We provide full EP contracting for peanut butter and peanut milk production lines, from harvesting to packaging.
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