CN101006857B - 骨营养素产品及其制备方法 - Google Patents
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
项目指标 | 骨营养素产品 | 络合钙产品 | 限量指标 |
砷,mg/kg | ≤0.15 | ≤0.25 | ≤1.0 |
铅,mg/kg | ≤0.4 | ≤0.55 | ≤1.5 |
汞,mg/kg | ≤0.008 | ≤0.01 | ≤0.3 |
婴儿 | 儿童 | 孕妇 | 中老年 | 平均 | |
样品总量 | 30 | 30 | 30 | 30 | |
Ca吸收率(%) | 90.2 | 98.8 | 97.5 | 98.1 | 96.2 |
Mg吸收率(%) | 82.3 | 81.4 | 89.1 | 95.7 | 87.1 |
Fe吸收率(%) | 82.6 | 80.8 | 88.9 | 95.4 | 86.9 |
Zn吸收率(%) | 71.2 | 96.2 | 69.8 | 70.3 | 76.9 |
Claims (8)
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CN2006100029912A CN101006857B (zh) | 2006-01-26 | 2006-01-26 | 骨营养素产品及其制备方法 |
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Publication Number | Publication Date |
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CN101006857A CN101006857A (zh) | 2007-08-01 |
CN101006857B true CN101006857B (zh) | 2011-03-23 |
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Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101317668B (zh) * | 2008-07-15 | 2011-08-17 | 河南京华食品科技开发有限公司 | 高压抽提与生物酶解相结合的鲜骨加工方法 |
CN102805329B (zh) * | 2011-05-31 | 2013-12-18 | 东莞市美拉德食品有限公司 | 一种利用生物催化技术生产的营养调味粉及其方法 |
CN102805330B (zh) * | 2011-05-31 | 2013-12-18 | 东莞市美拉德食品有限公司 | 一种利用杆菌蛋白酶复合酶和霉菌蛋白酶生产的营养调味膏及其方法 |
CN102805328B (zh) * | 2011-05-31 | 2013-12-04 | 东莞市美拉德食品有限公司 | 一种利用杆菌蛋白酶复合酶和霉菌蛋白酶生产的营养调味粉及其方法 |
CN102805331B (zh) * | 2011-05-31 | 2013-12-04 | 东莞市美拉德食品有限公司 | 一种利用生物催化技术生产的营养调味膏及其方法 |
CN102845708B (zh) * | 2011-06-30 | 2013-10-30 | 东莞市美拉德食品有限公司 | 一种通过生物酶技术利用禽骨架生产营养调味粉的生产工艺 |
CN102987330B (zh) * | 2012-12-13 | 2014-01-22 | 浙江正味食品有限公司 | 一种双菌发酵骨泥生产呈味物质的方法 |
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CN1189338A (zh) * | 1998-02-16 | 1998-08-05 | 陈勇 | 络合钙及其制造方法 |
CN1631374A (zh) * | 2003-12-24 | 2005-06-29 | 王林珍 | 一种安全复式生物钙制剂 |
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