利用专业工艺释放产品优势
无乳糖/低乳糖冰淇淋1通常使用与传统乳制品冰淇淋相同的设备制作。 主要区别在于正确修改配方以确保冰淇淋原料不含乳糖或减少乳糖含量。
我们位于丹麦冰淇淋学院的冰淇淋专家随时待命，全程助力，为您的受众开发出完美的产品，让您从加工设备中获得最大收益。 他们随时准备帮助您重新定义和改造您的配方，让您在这个不断增长的市场中保持领先。
三种无乳糖奶制品的生产方法
ALTERNATIVE 1
方法一： 使用无乳糖/低乳糖奶粉
Producers often use lactose-free or lactose-reduced milk powder for their recipe base. This lowers the freezing point of the mix – and if the freezing point drops too low, it may cause the ice cream to be softer than desired. Challenges can then arise in the continuous freezing process. To avoid this scenario, producers recalibrate their recipe by adjusting – and in some cases reducing – the levels of sugars such as sucrose, dextrose and glucose syrup. Tetra Pak can guide you in how to do this so your lactose-free/lactose-reduced ice cream tastes perfect every time.
ALTERNATIVE 2
方法二： 添加乳糖酶
Another way to go lactose-free/lactose-reduced is to add the enzyme lactase to the ice cream mix in a tank installed on the line. Lactase removes lactose by breaking it down into two different sugars. The length of this process varies depending on the exact lactase enzyme used. Enzyme suppliers provide information on dosage, temperature and holding time. But since enzyme performance can vary, the risk of lactose residues remaining in the product remains ever-present. As a result, regular quality assurance is required for compliance purposes and to ensure the lactase does its job and removes the lactose. Usually the tank will be placed at the start of the line, but lactase addition can also be performed on the finished ice cream mix. In either case, it is again essential to rebalance the sugars in the mix to achieve an optimal freezing point and to ensure high product quality and production process performance.
ALTERNATIVE 3
方法三： 非乳品替代品
Another route to lactose-free is to make a sorbet, which contains no dairy ingredients and hence no lactose, or a sherbet frozen dessert. Again, reducing or eliminating milk solids in an ice cream mix requires competent recipe management. Here Tetra Pak has extensive expertise and stands ready to assist you. Plant-based frozen desserts are also lactose-free and are produced using conventional ice cream techniques. For optimal results, equipment setups may require modifications or added options in areas such as mixing, homogenisation, heat treatment and continuous freezing.
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加工生产线
了解利乐冰淇淋最佳实践生产线
我们所有的冰淇淋加工线都能够生产无乳糖/低乳糖冰淇淋。 无乳糖/低乳糖产品的混料、均质、凝冻、定量添加、灌装、挤压、成型和包装与传统冰淇淋产品并没有什么不同。 而秘诀在于优化配方，确保达到最理想的一致性，并且能够在生产线上顺利运行。
探索相关洞察
1特定无乳糖和低乳糖食品的规则因国家而异。食品生产商必须根据配方、应用技术、质量控制测试程序及产品定位检查其产品是否符合相关规则。