鸡蛋壳制备高水溶性果汁钙的研究  

Study on preparation of juice calcium with high water solubility from egg shell

作　　者：洪坤[1] 

机构地区：[1]江苏食品职业技术学院生物工程系,江苏淮安223003

出　　处：《粮油食品科技》2008年第2期53-54,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：研究了利用鸡蛋壳和水果汁为原料制备高水溶性果汁钙的方法。鸡蛋壳经高温煅烧成蛋壳粉,再与酸性果汁进行中和反应,最后烘干得到固体果汁钙产品。与其它常见钙制剂比较,制备出的果汁钙具有优良的水溶性,并达到较高的钙含量。The technique of preparation syrup-calcium with high water solubility from egg shell and acidic juice is researched. The egg shell is calcined into powder, reacted with acidic juice, the mixture was dried into solid products. The juice calcium products possess higher water solubility than any other calcium products, and higher calcium content.

关 键 词：鸡蛋壳 果汁 高水溶性 

分 类 号：TS202[轻工技术与工程—食品科学]