食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
123-127
,共5页
鸭蛋壳%超声波%乳酸钙
鴨蛋殼%超聲波%乳痠鈣
압단각%초성파%유산개
eggshells%ultrasonic%calcium lactate
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(mL:g),水:蛋壳粉为18:1(mL: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%.
採用鴨蛋殼為原料,利用超聲波彊化鴨蛋殼生產乳痠鈣的過程,以乳痠鈣的純度和產率為指標,通過單因素試驗與正交試驗設計,得到製備乳痠鈣的最佳工藝條件為:乳痠:蛋殼粉為2:1(mL:g),水:蛋殼粉為18:1(mL:g),中和反應溫度50℃,中和反應時間2.0 h,超聲波處理功率120 W,超聲波處理時間10 min.在此條件下,得到的乳痠鈣純度為94.72%,產率為96.13%.
채용압단각위원료,이용초성파강화압단각생산유산개적과정,이유산개적순도화산솔위지표,통과단인소시험여정교시험설계,득도제비유산개적최가공예조건위:유산:단각분위2:1(mL:g),수:단각분위18:1(mL:g),중화반응온도50℃,중화반응시간2.0 h,초성파처리공솔120 W,초성파처리시간10 min.재차조건하,득도적유산개순도위94.72%,산솔위96.13%.
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 (mL:g),water:eggshell was 18:1(mL: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%.
