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%.
出处
《肉类研究》
2002年第2期37-40,共4页
Meat Research
