The peanut butter grinding machine is a new type of equipment designed for wet-process fine grinding.
Condiments and Sauces (Primary Applications)
The peanut butter grinding machine can make Nut Butters/Pastes: Peanut butter, sesame paste, walnut paste. Refines nut particles, prevents oil-water separation, ensures a smooth texture, and allows for recirculating grinding to control particle fineness.
Chili Sauces / Compound Sauces: Chili sauce, beef sauce, shiitake mushroom sauce, soybean paste, seafood sauce, hot pot base. Pulverizes chili skins and spice fibers; ensures thorough dispersion of solids and liquids; maintains consistent taste across batches.
Tomato paste, mango puree, strawberry jam: Breaks down fruit pulp fibers; keeps pulp particles in suspension; reduces sedimentation.
Plant-Based Protein Beverages & Soy Products
Soy milk, peanut milk, almond milk, walnut milk: Pulverizes soybeans/nuts to release protein; refines coarse particles; improves mouthfeel; reduces protein sedimentation; often serves as a pre-homogenization step.
Sweet bean paste, soybean paste: Refines bean paste particles for a smooth, grit-free texture.
Dairy Products, Ice Cream, and Creams
The peanut butter grinding machine can make Ice cream mix: Emulsifies fat and refines ice crystals for a dense, creamy texture; prevents ice shards.
Condensed milk, cream, malted milk powder: Emulsifies fat; prevents oil-water separation.
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Fruit and Vegetable Processing
Compound fruit/vegetable juices, purees, aloe pulp, pumpkin puree, carrot puree: Breaks down coarse fibers;
Keeps pulp in suspension; enhances beverage stability; reduces sedimentation.
Meat, Poultry, and Seafood Processing (Bone Paste, Meat Paste)
Emulsified chicken bone paste, pork skin paste, surimi, shrimp paste: Ultra-fine grinding of bones and skins into edible bone paste (for sausages, pet food, fish ball fillings);
Releases bone calcium into the product.
Fillings, Chocolate, and Flavorings
Refines filling particles for a smooth texture
Mooncake fillings, "lava" (molten) fillings:
Chocolate spread, cocoa liquor
Grinds cocoa particles; emulsifies fats.
Food flavor and colorant suspension
Disperses poorly soluble powders and stabilizes the suspension system.
