鸡蛋壳制备乳酸钙工艺条件的研究  

Study of the Technological Conditions of Calcium Lactate from Egg Shells

作　　者：连喜军[1] 王昌禄[1] 

机构地区：[1]天津轻工业学院,天津300222

出　　处：《肉类研究》2002年第2期37-40,共4页Meat Research

摘　　要：本试验对鸡蛋壳制备乳酸钙的工艺进行了研究。结果表明最佳条件为:鸡蛋壳在900℃下灰化110min,4g灰分加水50ml制成石灰乳,石灰乳中加入13mol/L乳酸14ml发生中和反应,经过滤、结晶、过滤后干燥制得白色粉末产品。产率为75.6%,乳酸钙含量为88.1%。The technological processing of calcium lactate from egg shells is studied. The optimal conditions are shown as following: the egg shell was reduced to ashes at 900℃ for 110 minutes, then put water (50ml) into ash contents (4g) so as to form limewash, finally, the 14ml 13mol/L lactic acid was added into the limewash and kept at 80℃, after filtration, crystallization and filtration again, the product was dried to white powder. The yield was 75.6% and the content of calcium lactate was 88.1%.

关 键 词：鸡蛋壳 乳酸钙 工艺条件 钙强化剂 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]