Почему арахисовое масло и джем всегда сравнивают?
Будь то тост на завтрак в Китае или классический ПБ&Дж (бутерброд) в Европе и Америке, арахисовое масло и джем почти всегда появляются вместе. Многие люди интуитивно думают, “Один сделан из бобов, а другой сделан из фруктов,” but if you look closely at the raw materials, питание, вкус, uses, and even industrial production processes, the differences between the two are actually quite significant.
For factories in the food business or preparing to deploy a линия по производству арахисового масла, understanding the characteristics of these two types of spreads will help you plan your product structure, equipment configuration, и позиционирование на рынке.
Peanut Butter VS Jam
В пищевой промышленности, peanut butter and jam are two common spreads, but they differ significantly in many aspects, including production processes and ingredient composition. Below are 6 differences between Peanut Butter and Jam.
1. Raw Materials and Production Process: Nut Butter vs. Fruit Products
Арахисовое масло: Roasted Peanuts + Шлифование + Blending
Raw Materials: Primarily peanut kernels. The process typically involves shelling and sifting, followed by roasting, охлаждение, and peeling, before grinding and flavoring. Its core characteristics are high protein, high healthy fats, and a thick, spreadable texture.
Ингредиенты: Different brands may add small amounts of vegetable oil and salt, and some may also add sugar or stabilizers to improve taste and flowability.
Процесс: In industrial production, a complete peanut butter production line typically consists of equipment such as roasters, охладители, peelers, sorting conveyors, colloid mills/grinding machines, смесительные баки, vacuum degassing tanks, storage tanks, and filling machines, achieving continuous and standardized production.
Другими словами, peanut butter is essentially “finely ground nut paste,” and a peanut butter production line transforms raw peanuts into a stable, smooth, and long-term marketable product.
Варенье: Фрукты + Сахар + Пектин + Heating and Concentration
Ингредиенты: Primarily various fruits such as strawberries, blueberries, апельсины, and grapes, supplemented with sugar. Some recipes add pectin to form a gel structure. It relies on the natural acidity of the fruit and the gelling effect of pectin to form a semi-solid state. It has a high sugar content and a sweet, smooth taste.
Процесс: The typical process involves washing and chopping (or pulping) the fruit, then heating it with sugar and pectin to a certain concentration, followed by hot filling and cooling to set.
Characteristics: High-temperature cooking sterilizes and extends shelf life, but also causes some loss of heat-sensitive vitamins, while preserving the fruit flavor and color.
From a processing perspective, peanut butter is more of a “ground product,” while jam is a “candied fruit product.”
2. Differences in Production Processes and Equipment
This is the most crucial difference between the two, involving different food processing machinery lines.
3. Texture and Flavor: Nutty vs. Fruity Sweetness
Арахисовое масло
- Thick and smooth texture, commonly available in “smooth” и “crunchy” varieties.
- Flavor: Rich in roasted nutty aroma, some with a slight caramelization.
Варенье
- Mostly thick, мягкий, gel-like texture, sometimes containing chunks of fruit or seeds, resembling a “fruit jelly” последовательность.
- Flavor: Primarily fruity sweet and sour, with a more prominent sweetness and refreshing aroma.
4. Nutritional Composition: High Protein & High Fat vs. High Sugar & Low Fat
From a nutrition label perspective, the two have completely different nutritional structures.
5. Differences in Usage Scenarios and Pairings
Арахисовое масло:
Commonly found in toast, sandwiches, печенье, oatmeal, smoothies, и т. д., or as a snack with celery sticks or apple slices.
Варенье:
Mostly used in toast, хлеб, йогурт, cake fillings, cookie fillings, и т. д., leaning more towards a "dessert-like" использовать.
In product development, you can also create "composite products," such as peanut butter + jam combo jars, sandwich cookies, и т. д., allowing the two flavors to complement each other.
6. The Significance of a Peanut Butter Production Equipment Line
A significant difference between peanut butter and nut butter is that peanut butter relies more heavily on a complete, specialized production line to ensure consistent quality and high production capacity.
A modern peanut butter production line typically includes multiple stages: peanut roasting, охлаждение, шелушение, sorting, coarse/fine grinding, смешивание (adding salt, сахар, масло, и т. д.), vacuum degassing, гомогенизация, наполнение, и упаковка.
A complete peanut butter production equipment line helps factories:
- Control particle size and rheological properties to produce smooth or chunky peanut butter;
- Improve shelf life and food safety through vacuum degassing, стерилизация, and sealed filling;
- Achieve batch consistency, meeting the quality standards of export and large supermarkets.
