Abstract: The prescriptions and technologies are studied for producing calcium-rich chewable tablets using carp bone, the effects of softening conditions, deodorization methods and drying conditions on product qualities are explored, and the prescription is optimized by the orthogonal experiment. The results show the technologies are as below. The carp bone was firstly softened at 121℃, 0.1 MPa and soaked in the mixed solution containing 5 g yeast with the temperature of 35 ℃, the ratio of tea to water as 3:100 for 1 h to deodorize the bone, and then made for chewable tablets by drying for 50 min with the terperature of 100 ℃. The products taste delicious when prepared by the fishbone:whey protein powder:citric acid:sugar:inulin was 48:35:60:2.35:10, and the calcium content per tablet is 83.35 mg.

Key words: carp bone, calcium-rich chewable tablet, production technology