摘要
采用鸭蛋壳为原料,利用超声波强化鸭蛋壳生产乳酸钙的过程,以乳酸钙的纯度和产率为指标,通过单因素试验与正交试验设计,得到制备乳酸钙的最佳工艺条件为:乳酸∶蛋壳粉为2∶1(m L∶g),水∶蛋壳粉为18∶1(m L∶g),中和反应温度50℃,中和反应时间2.0 h,超声波处理功率120 W,超声波处理时间10 min。在此条件下,得到的乳酸钙纯度为94.72%,产率为96.13%。
This article took eggshell as raw material and used ultrasound to strengthen the process of producing calcium lactate. Using the single factor experiment and orthogonal experiment designed the optimum process,the results showed the best conditions for the preparation of calcium lactate ： lactic acide ∶ eggshell was 2 ∶ 1（m L ∶ g）,water ∶ eggshell was 18 ∶ 1（m L ∶ g）,the neutralization reaction temperature was 50 ℃, the neutralization reaction time was 2 h,ultrasonic power was 120 W,ultrasonic treatment was 10 min. Under this condition, the content of calcium lactate reached 94.72 %,the yield of calcium lactate reached 96.13 %.
出处
《食品研究与开发》
CAS
北大核心
2015年第21期123-127,共5页
Food Research and Development
关键词
鸭蛋壳
超声波
乳酸钙
eggshells
ultrasonic
calcium lactate
