中国食品学报2017，Vol.17Issue(6)：90-96,7.DOI:10.16429/j.1009-7848.2017.06.012
超声辅助法制备蛋壳源乳酸钙
Ultrasonic-assisted Preparation Technology of Calcium Lactate from Egg Shell
刘德婧 1马美湖1
作者信息
- 1. 华中农业大学食品科技学院国家蛋品加工技术研发分中心 武汉430070
- 折叠
摘要
Abstract
Egg shell was taken as raw materials and the ultrasonic-assisted preparation technology was used to prepare calcium lactate.The single factor experiment and three factors and three levels orthogonal experiment were adopted to study the effects of such factors as solid-liquid ratio,acid-liquid ratio,ultrasonic frequency and time on calcium lactate preparation rate and purity.The optimal technological condition of calcium lactate from egg shell by ultrasonic was determined.The optimal technological parameters of calcium lactate from egg shell should be as follows:solid-liquid ratio 1∶12,acid-liquid ratio 1.4∶1,ultrasonic frequency 400 W,ultrasonic time 25 min,and under such conditions,the preparation rate of calcium lactate is 88.02％ ± 2.07％,the purity of calcium lactate is 81.92％ ± 0.09％.After removing impurities,the last purity of calcium lactate is 97.18％ ± 0.11％.The preparation time of calcium lactate from egg shell was shortened 75％ by using the ultrasonic-assisted preparation technology than neutralized directly.The production efficiency was improved significantly.关键词
超声辅助/乳酸钙/鸡蛋壳/制备Key words
ultrasonic-assisted/calcium lactate/egg shell/preparation引用本文复制引用
刘德婧,马美湖..超声辅助法制备蛋壳源乳酸钙[J].中国食品学报,2017,17(6):90-96,7.
