Techniques for making calcium citrate-malate (CCM) from oyster and clam shells are introduced.

介绍了用中药牡蛎壳及花蛤壳制备柠檬酸-苹果酸钙的生产工艺。

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Results:The test showed that the dissolution of calcium citrate malate is best, whenever the acidity of solution is negative, low, normal or high.

结果：果酸钙在无酸、低酸、正常胃酸及高酸条件下，均有良好的溶出结果。

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And when the pepper is pre picked with 8%salt, supplemented with 5%calcium citrate malate (CCM) as the fortifier, the product's calcium nutrition will be better.

而辣椒采用8%的食盐进行腌制，再加入5% C CM作为钙的营养强化剂时产品的钙营养价值提高，风味更好。

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