This walnut butter production line, on the basis of the introduction of foreign technology, combines with the studying of technical personnel, is a new generation of butter equipment with advanced, practical, cheap and fine features. The whole line uses all automated assembly line, can save a lot of human resources, reduce the production cost of the products, and the production can be customized according to customer's production size.

Briefly technological process for walnut butter: Cashew nut roasting - Cooling - Coarse grinding - Fine grinding - Degassing - Cooling - Packing

 

Key points: 

Roasting: Put the roaster oven to 160 ℃, keep 40-60 minutes, for kernel inside and outside have same color, no anxious burnt phenomenon.

Roasted walnut cooling: Discharge the roasted nuts, and cool the temperature as soon as possible.

Grinding paste: Grinding walnut into paste, first time coarse grinding, to a medium fineness, second time fine grinding, to a fine smooth finished product. During grinding paste, add sugar or salt (sugar is 2%-3%, salt of 0.5%) and 0.05% of vitamin E. 

Homogenization: In mixing pot, heat walnut butter to 60-70 ℃, mixing evenly. 

Canning, freezing: Fill put butter into the jar, freezing around at 0 ℃ low temperature. After the overall crystallization, just can move. Later, can be put in room temperature for preservation.