Study On Special Dietary Food For The Postpartum Women

The special dietary foods for the postpartum woman with medicinal food about Chinese herbal medicine.Some traditional Chinese medicine composition are safer than synthetic drugs, it plays a special role in to human body organs,with a special with nutritious,It is the principal aim of the special dietary foods for the postpartum woman.This study designed a special food for the woman of postpartumand, according to nutrition characteristic of the postpartumand woman, and the process,extraction and determination of the active ingredient, quality-control were researched.It's made of traditional Chinese medicine extracts and the compound of albumin peptide,soybean protein isolated,maltodextrin,etc.Add active ingredients what can accelerate the cicatrization of wounds and the microcirculation round the cutprom , oting the recovery of some autoimmune forms of function , increase the cellular immune effect.Acoording to the need of nutrition characteristics about psotparum woman developed a foods for special dietary uses.And at the same time,we discussed the add for albumin peptide,maltodextrin,stabilizer,which effected the product, s sensory standard, finally, we make sure that the best formula were albumin peptide (7%), maltodextrin (7%), xanthan gum(0.37%) and carrageenan(0.38%).The final product had a fine and smooth, texture, beautiful sweet.It was easily acceptable.In the spray drying experiment, spray drying input temperature and output temperature were assayed to the influence on the moisture content. The result indicated that when the input temperature was rised the moisture content was droped.And the moisture content tended to drop follow with the output temperature's rising when input temperature was certain.When the input temperature was 200℃,output temperature was 90℃, the dry effect was best.Using the method of circumfluence extraction by ethanol to extract the total flavones from Rhizoma Dioscoreae, and study the factors of alcohol concentration,extract time,extract temperature,ratio of solid to liquid through the single factor experiment.Based on the single factor experiment , through orthogonal experiments gained the primary and secondary order of effect factors, and obtained the optimum process condition. when alcohol concentration was 50%, the extract temperature was 80℃, ratio of solid to liquid was l:25, the temperature under the condition of the most appropriate extraction was 3h.Studied LBP extraction conditions, with phenol hydrate-sulfuric the content determination LBP. study the factors of alcohol concentration,extract time, extract temperature, ratio of solid to liquid through the single factor experiment.Based on the single factor experiment, through orthogonal experiments gained the primary and secondary order of effect factors, and obtained the optimum process condition.That the highest extraction yield of total isoflavones of 84.36% , when alcohol concentration was 50%,the extract temperature was 100℃,ratio of solid to liquid was l:30, the temperature under the condition of the most appropriate extraction was 3h. the best time for alcohol sink 4h.The quality standard of the special dietary food was established. The test of physic-chemical character , microbiological character and sensory character should all correspond the quality standard.