Operating Points for Peanut Peeling with Wet Peeler Machine

In the peanut processing industry, peeling is an important step in the production of peanut products such as peanut butter, peanut milk and so on. Peanut peeling machine as the key equipment in this process, according to its working principle is mainly divided into two categories of dry peanut peeling machine and wet peanut peeling machine. These two types of peeling machines have their own characteristics and are suitable for different production needs. Below we will introduce the wet peeling machine in the use of peanuts before the need to soak, as well as the key operating points in the soaking process.

Wet peanut peeling machine and the need for soaking

Wet peanut peeling machine compared to dry peanut peeling machine, its main feature is the need to soak peanuts before peeling. This step may seem simple, but it has a critical impact on the subsequent peeling effect and product quality.

Improve peeling efficiency: After soaking peanuts, due to the penetration of water molecules, the binding force between peanut skin and peanut kernel is weakened, which makes the peeling process smoother and reduces the wear and tear of the machine and energy consumption.
Ensure the quality of peeling: The appropriate soaking time and temperature can make the peanut skin fully absorb water and expand, while the peanut kernel itself maintains a certain degree of hardness, so that when peeling, it can effectively remove the outer skin, but also reduce the damage to the peanut kernel, to ensure the integrity of the final product.
Optimize subsequent processing: For the production of peanut butter and other products that require a delicate texture, soaked peanuts are easier to grind after peeling, which is conducive to improving the fineness and texture of the product.

Points of operation for soaking peanuts

Although soaking peanuts may seem simple, the actual operation requires strict control of the order and time of soaking in order to achieve the best results.

Cold water soaking: First soak the peanuts in cold water for about 30 minutes. The purpose of this step is to allow the peanuts to slowly absorb the water, so that the sudden temperature change does not cause the peanut kernels to crack due to excessive internal pressure. Cold water soaking also helps to remove surface impurities and initially soften the outer skin of the peanuts.

Hot water soaking: Immediately after cold water soaking, transfer the peanuts to hot water for 2 to 4 minutes. The temperature of the hot water should be controlled to accelerate water penetration without burning the peanut kernels, and it is usually recommended that the water temperature does not exceed 60℃. Hot water soaking can rapidly increase the moisture content within the peanut skin, causing it to swell further and facilitating subsequent peeling.

Control time: The length of soaking time directly affects the peeling effect and the quality of peanut kernels. Too short a soaking time may cause the peanut skin to fail to swell sufficiently, making it more difficult to peel; too long a soaking time may cause the peanut kernel to absorb too much water and become soft, affecting the subsequent processing and the taste of the product.

By precisely controlling the order and time of soaking, we can not only improve the efficiency of peeling, but also ensure the quality and taste of the final product. Therefore, in the process of peanut processing, rational arrangement of soaking link, mastering its technical points, to improve the overall production efficiency and product quality is of great significance.