Peanut butter contains a lot of proteins, vitamins and minerals, which is rich in nutrients and characterized
by unique flavor. Based on an extensive literature review, this paper aims to summarize recent progress in peanut butter
preparation, quality analysis and safety evaluation. The preparation process of peanut butter involves roasting, cooling, peeli
ng, first grinding, mixing, second grinding and canning. The described quality characteristics of peanut butter include eating
quality (sensory, texture and flavor compounds), nutritional quality (crude protein, crude fat and other materials) and stability
(shelf life and oil separation). The safety evaluation is based on afflation, Salmonella, etc. Moreover, existing problems in
these three respects and future development trends are also proposed.