萃取后乳酸钙中铁盐含量达到药典标准。
The calcium lactate by extraction could reach pharmacopoeia standard.
本试验对鸡蛋壳制备乳酸钙的工艺进行了研究。
The technological processing of calcium lactate from egg shells is studied.
成份：黑芝麻、青仁黑豆、乳酸钙、葡萄糖酸钙。
Ingredients: black sesame, green kernel black soybeans and Calcium Lactate Gluconate.
配料：精制小麦粉、鲜牛奶、乳酸钙、碘精盐、净水。
Ingredients: refined wheat flour, fresh milk, calcium lactate, iodin refined salt, purified water.
本文对小麦淀粉废水糖化液的乳酸钙发酵与提取条件进行了研究。
Technological conditions of calcium lactate production with wheat starch waste water as a fermentation raw material were studied.
安全，温和洁净，同时乳酸钙有助于促进健康的牙龈和强大的牙齿。
Safely and gently cleanses while calcium lactate helps promote healthy gums and strong teeth.
利用银镜作为衬底，本文对乳酸钙的表面增强喇曼散射效应进行了研究。
The Surface Enhanced Raman Scattering (SERS) effect from Calcium lactate (CL)on Ag mirror is studied in this paper.
本文从节约能源的角度出发，采用一次煅烧法，研究了用贝壳制备乳酸钙的工艺条件。
This paper adopted once calcination, which studied the process conditions of preparing the calcium lactate with the shell proceed from the Angle of economizing energy.
分析结果表明，产品乳酸钙完全符合食品级乳酸钙的国标（GB 6226-86）要求。
The analysis results showed that the products accorded with the GB (GB 6226-86) level of food-grade calcium lactate.
本文研究了环状糊精、糊精、乳酸钙、葡萄糖酸钙等食品添加剂对紫苏色素呈色作用和稳定性的影响。
The effect of several acidifiers, such as citric acid, and sugars on the stability of perilla color were studied.
结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
窖泥是浓香型白酒功能菌的载体，窖泥老化时，会出现白色团块物质和结晶体，主要成分为乳酸钙和乳酸铁。
The cellular mud is carrier of functional microbes of Luzhou style liquor. The white cluster and crystal which components are calcium lactate and ferric lactate appear in the aged cellular mud.
提取试验表明：采用两次结晶工艺比一次结晶法的产率和合格率均有显著提高，乳酸钙收得率对总淀粉计可达78.9%。
Fining tests show that using two crystallizations is better than one crystallization in both productivity and properties. Calcium lactate productivity to total starch reached as high as 78.9%.
本文以乳酸钙、柠檬酸、碳酸氢钠为原料，研究了补钙泡腾片的制造工艺，确定了最佳配方和操作要点，得到口感、质地、风味较佳的产品。
The technology of effervescent tablets made from calcium lactate, citric acid and sodium bicarbonate? Its optimum recipe and process were studied. The product have good flavor texture. and taste.
本文以乳酸钙、柠檬酸、碳酸氢钠为原料，研究了补钙泡腾片的制造工艺，确定了最佳配方和操作要点，得到口感、质地、风味较佳的产品。
The technology of effervescent tablets made from calcium lactate, citric acid and sodium bicarbonate? Its optimum recipe and process were studied. The product have good flavor texture. and taste.
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