Method for preparing amino acid chelated calcium by utilizing egg shells

Abstract

The invention discloses a method for preparing amino acid chelated calcium by utilizing egg shells, comprising the following steps: washing egg shells; micronizing; adding the micronized egg shells into organic acid solution; stirring and filtering under the environment of room temperature; adding sodium hydroxide into supernatant fluid and adjusting the pH value to 3-6; adding amino acid according to coordination ratio; standing still and centrifugating after constant temperature; and washing and precipitating for a plurality of times by using solvent and drying to obtain the finished product. The method for preparing amino acid chelated calcium by utilizing egg shells adopts the coordination method, and has simple technology and mild reaction conditions; the obtained product has the advantages of good physical and chemical stability, high biological value and the like; and the method can be used for reinforcer of foods such as milk powders, flour, beverage and the like.

Description

technical field [0001] The invention relates to a method for preparing amino acid chelated calcium, in particular to a method for preparing amino acid chelated calcium by using eggshells, and belongs to the field of food processing. Background technique [0002] Eggs are rich in nutrition and cheap, and are very popular among consumers. More than 4 million tons of eggshells are produced in my country every year. Eggshell is a complete and highly combined biological calcium composed of inorganic substances and organic proteins, which contains an average of 93% calcium carbonate, 1% magnesium carbonate, 3.2% calcium phosphate and magnesium phosphate inorganic substances and 2.8% organic matter, but the utilization rate of eggshells is very low, and most of them are discarded in batches, and the eggshells will quickly deteriorate and breed bacteria. It not only wastes resources, but also pollutes the environment. If the eggshells are used comprehensively, it will not only in...

AI Technical Summary

Problems solved by technology

[0003] In previous related reports, the patent application No. 03117340.3 disclosed a method for extracting water-soluble organic calcium from poultry eggshells, which is to wash, dry, crush, calcinate, acidolyze, and pickle the poultry eggshells. , impurity removal, drying, and micronization to obtain finished products, which can be used for fruit juice drinks and two calcium nutrition enhancers for brewing vinegar; the patent application with application number 93105973.9 discloses a calcium additive prepared from poultry eggshells and its production method , using fresh poultry eggshells as raw materials, extracting calcium with acetic acid, hydrolyzing the egg film with sodium hydroxide, and preparing calcium additives, which can be used as various food additives, beverage additives, cooking calcium supplement seasonings, etc.; the application number is 02117550.0 The patent application disclosed a method for preparing biological calcium protein from poultry eggshells, adopting a new process of peeling off the inner membrane of the eggshell, adopting low-temperature drying, negative pressure dehydration, and jet crushing treatment schemes to produce biological calcium protein; There are no patent applications and related reports on the production of amino acid chelated calcium from eggshells