{"id":347,"date":"2018-11-17T02:59:43","date_gmt":"2018-11-17T02:59:43","guid":{"rendered":"http:\/\/www.peanut-butter-machine.com\/?p=347"},"modified":"2021-07-28T19:20:27","modified_gmt":"2021-07-28T11:20:27","slug":"banana-peanut-butter-production-process","status":"publish","type":"post","link":"https:\/\/www.peanut-butter-machine.com\/fr\/banana-peanut-butter-production-process.html","title":{"rendered":"Recette de beurre de cacahu\u00e8te en poudre de banane"},"content":{"rendered":"
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\n 4,8\/5 - (7 votes) <\/div>\n <\/div>\n\n

Aimez-vous le beurre de cacahu\u00e8te en poudre de banane? Voyons comment le r\u00e9aliser facilement.<\/p>\n\n\n\n

S\u00e9lection des mat\u00e9riaux<\/h2>\n\n\n\n

Cacahu\u00e8tes s\u00e8ches de couleur vive, poudre de banane, sel comestible, saccharose ou glucose.<\/p>\n\n\n\n

\"\"
Beurre d'arachide<\/figcaption><\/figure>\n\n\n\n

\u00c9quipement<\/h2>\n\n\n\n

Un four alimentaire, une aci\u00e9rie (ou broyeur \u00e0 pierre), une machine de tri par gravit\u00e9 (ou aspirateur), une machine de conditionnement sous vide, moulin collo\u00efdal de beurre d'arachide<\/a>.<\/p>\n\n\n\n

\"broyeur
broyeur d'arachides<\/figcaption><\/figure>\n\n\n\n

Proc\u00e9dures op\u00e9rationnelles<\/h2>\n\n\n\n
  1. D\u00e9pistage. Retirez les impuret\u00e9s et lavez les cacahu\u00e8tes.<\/li>
  2. P\u00e2tisserie. Le processus cl\u00e9 d\u00e9termine la saveur, le go\u00fbt et la couleur du produit fini. Vous devez maintenir la temp\u00e9rature de cuisson entre 130 et 150 \u00b0C et cuire au four pendant 20 \u00e0 30 minutes jusqu'\u00e0 ce que l'humidit\u00e9 atteigne 11% ~ 12%.<\/li>
  3. Peeling. Retirez les peaux rouges des cacahu\u00e8tes \u00e0 l\u2019aide d\u2019une machine de tri par gravit\u00e9 (ou d\u2019un aspirateur).<\/li>
  4. Broyage grossier. Les noyaux d'arachides pel\u00e9s sont broy\u00e9s grossi\u00e8rement avec un aci\u00e9rie ou un moulin \u00e0 pierre.<\/li>
  5. M\u00e9lange. M\u00e9langez les ingr\u00e9dients selon la formule suivante : 1 000 g de noyaux de cacahu\u00e8te, 120 g de poudre de banane, 20 g de monoglyc\u00e9ride, 50 g de saccharose et 8 g de sel. Pourcentage\u00a0: 83,5% de noyaux d'arachide, 10,0% de poudre de banane, 4,2% de saccharose, 1,6% de monoglyc\u00e9ride et 0,7% de sel.<\/li>
  6. Broyage fin. Utilisez un broyeur collo\u00efdal pour le broyage afin que la finesse atteigne environ 7 microns et contr\u00f4lez la temp\u00e9rature ext\u00e9rieure des deux broyages \u00e0 une temp\u00e9rature sup\u00e9rieure \u00e0 68 \u00b0C.<\/li>
  7. Refroidissement et emballage. Lorsque la temp\u00e9rature descend en dessous de 45 \u00b0C, versez le beurre de cacahu\u00e8te dans le r\u00e9cipient. La temp\u00e9rature appropri\u00e9e est de 29,4 \u00e0 43,3 \u00b0C. La machine d'emballage sous vide est g\u00e9n\u00e9ralement utilis\u00e9e pour l'emballage. (Note: le beurre de cacahu\u00e8te peut se d\u00e9t\u00e9riorer<\/a>. \u00c9vitez de conserver le beurre de cacahu\u00e8te trop longtemps.)<\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    Do you like banana powder peanut butter? Let us see how to easily make it. Material selection Dry, bright-colored peanuts, banana powder, edible salt, sucrose or glucose. Equipment A food oven, a steel mill (or stone mill), gravity sorting machine (or aspirator), vacuum packaging machine, peanut butter colloid mill. Operation procedures Screening. Remove impurities and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[3],"tags":[384],"class_list":["post-347","post","type-post","status-publish","format-standard","hentry","category-news","tag-peanut-butter-grinding-machine"],"_links":{"self":[{"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/posts\/347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/comments?post=347"}],"version-history":[{"count":0,"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/posts\/347\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/media?parent=347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/categories?post=347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peanut-butter-machine.com\/fr\/wp-json\/wp\/v2\/tags?post=347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}