食品添加剂乳酸锌生产新工艺研究

Study on New Technology of Food Additive Zinc Lactate

本文详细论述了应用乳酸菌发酵生成乳酸,再和锌剂作用,生产食品添加剂乳酸锌的研究过程,对该产品的性状、质量和生物毒性等进行了分析。结果表明:新型乳酸锌生产工艺简便易行,省工、省时、节能,消减了乳酸生产阶段80％的工艺流程。所得乳酸锌产品质量,经检验符合予DB/410000X42015-89标准,产率在94.8％左右,小白鼠毒性实验LD50在4640mg/kg以上。

The article gives a detailed decription of making lactic acid by lactobacilli fermentation and food additive-zinc lactate by the action of lactic acid on zinc. The properties, quality and biological toxicity are analyzed. The results show that the technology of zinc lactate simple and easy to carry out, needs less work, time and power, the original technological process of lactic acid is shortened by 80%. The quality of zinc lactate by this new technology conform to standard DB/410000X42015-89, yield is about 94.8%, by toxicity test with mice LD50 is above 4640mg/kg.