Welcome to visit China Pengwei Machinery website
Flip Flow Screen
Square Swing Sieve
Plate Feeder

Application of all stainless steel vibrating screen in peanut milk removal process

Peanut milk is a very good vegetable protein drink, because it is made with high-quality peanuts and sugar as raw materials, and is refined with advanced technology. It does not add preservatives. It has the characteristics of skin rejuvenation and stomach nourishment. It is a health drink for all ages. Peanut milk belongs to the food industry and requires stricter hygiene standards, so vibrating screening equipment should be made of 304 material. The following specifically talks about the screening process of the all-stainless steel vibrating screen in the production of peanut milk:

Application of all stainless steel vibrating screen in peanut milk removal process

   Selection-Roasting-Peeling-Washing and Dipping-Refining-Vibrating Screening-Ingredients-Cooking Pulp-Homogenizing-Filling-Sterilization
   The special vibrating screen for peanut milk produced by our company has stable and reliable performance, simple operation, convenient maintenance, low noise, low energy consumption, large output and high precision.
1. The raw materials are fresh and plump peanuts, which are easy to remove impurities and moldy and deteriorated particles.
2. Baking
   Rotary oven roasts the peanut kernels at about 100°C for 15-20 minutes, so that the carbonyl compounds and amino compounds in the peanut kernels will undergo Maillard reaction under high temperature conditions to increase the aroma of the product and help remove the red coat.
3. Peeling
   Rub the peanut coat with a wooden pressing board to remove the pigment and astringency on the skin, so that the peanut milk is white, rich in fragrance, and delicate in taste.
4. Wash and soak
   The peanut kernels (based on 1 kg) that have been stripped of their skins and washed with water are immersed in 2 liters of saturated salt solution at 30°C for 1 minute, and then placed in a liter of 5% sodium bicarbonate aqueous solution at 100°C for heat treatment. After 20 minutes, take it out, drain it, and rinse off the attached lye with clean water.
5. Refining
      Soak the peanut kernels with hot water at 70°C to 90°C which is 15 times the weight of the dried peanut kernels, and then coarsely grind them with a refiner. The gap of the refiner is preferably 0.5 mm to prevent the peanut pulp from being too coarse or too fine to affect the pulp. Extraction rate. Then it is sent to the colloid mill for fine grinding, so that the protein and oil in the tissue are fully analyzed, and the uniform suspension particle size of the peanut pulp is ensured.
6. Vibration screening
      The material liquid is filtered through a 300 mesh vibrating screen to remove slag. Stir the filter residue with 80°C water, and then grind and shake the residue for 2-3 times. Strive to extract the water-soluble protein remaining in the residue.
7. Ingredients
      The multiple filtrates are combined and mixed to form a peanut emulsion. At this time, the pH of the emulsion is 6.8 to 7.1. According to the ratio of 1 ton of peanut milk beverage (55 kg of dried peanut kernels), 75 kg of sugar, 0.5 kg of cyclamate, 23 kg of compound stabilizer, 1 kg of whole milk powder (finely ground by colloid) Mix 800 kg of filtered soft water and appropriate amount of fresh milk flavor.
8. Boiling pulp
     The peanut emulsion that has been blended is pumped into a cold-heat modulating tank and heated and boiled. When the temperature reaches 80°C, the liquid surface foams and pseudo-boils, resulting in a lot of foam. Part of the foam can be skimmed to ensure quality. When the temperature reaches 94°C to 96°C, the liquid surface rolls over and can be maintained for 1 to 2 minutes. Be careful not to cook the pulp for too long, so as to avoid protein denaturation and precipitation, resulting in stratification.
9. Homogenization
      When the temperature of the material liquid is greater than 75°C, a high-pressure secondary homogenization is carried out, with a homogenizing pressure of 45 MPa and a second homogenizing pressure of 25 MPa. After homogenization, the protein and fat particles in the material liquid are refined to 1 to 2 microns, and the emulsion and the compound stabilizer are fully integrated to make the peanut milk stable and lasting.
10. Filling
      Special bottles and caps must be sterilized first, and after homogenization, when the temperature of the material and liquid is higher than 80°C, the bottles can be continuously filled and sealed quickly and accurately.
11. Sterilization
      Put the sealed baby bottle into the high-pressure steam sterilizer. Using a pressure of 1 kg/cm², preheat to 80°C for 10 minutes, heat to 100°C for clever minutes, then keep at 121°C for 20 minutes, use an air pump to add back pressure and cool to 100°C, pull out and cool to 50°C Below, after passing the inspection, the label will be the finished product.