摘要
以鸡蛋壳作为原料将其锻烧获得CaO,加水调成Ca(OH)2并用HCl中和制备成氯化钙制剂,并将其加入到面粉当中,强化面粉的含钙量。结果表明,面粉的含钙量达到0.43%,并且对面粉的食用品质无不良影响。
CaO was gotten through burning egg shell,and Ca（OH）2 was prepared through mixing water in it.The Ca（OH）2 neutralized with HCl and CaCl2 preparation was gotten.The Calcium content of wheat flour was increased with adding the CaCl2 preparation to it.The results indicated that the calcium content could reach 0.43 % and no bad influence to edible quality of wheat flour.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期88-90,共3页
Food Research and Development
关键词
鸡蛋壳
钙制剂
面粉
egg shell
calcium preparation
wheat flour
