The invention relates to a manufacturing method for instant lassi powder using curd. In particular, the present invention provides instant lassi powder compositions comprising probiotic viable micro-organisms.
BACKGROUND OF THE INVENTION
Lassi (stirred curd) is a ready-to-serve traditional fermented milk beverage having its origin in India and is popular in South Asia in different varieties. Lassi has its own microbial flora but it is not probiotic in nature. The probiotic bacteria are capable of adhering to human intestinal cells and of excluding pathogenic bacteria on human intestinal cells. According to FAO/WHO definition states that "probiotics are live microorganisms" which can consumed in adequate amounts for health benefits to the host". Probiotic bacteria are mainly including lactic acid bacteria, Bifidobacteria class, genus Bacillus, photosynthetic bacteria, yeast and other types of classes. Probiotic drinks are containing probiotic bacteria which are helpful for human body as well as have many nutrient characteristics due to its probiotic nature which have many therapeutic properties.
Europe Application Numbered EP2637510 Al discloses spoonable yogurt preparations containing non-replicating probiotic micro-organisms. Spoonable yogurt composition comprises non-replicating probiotic micro-organisms in an

amount corresponding to about 106to 1012cfu per serving. This invention also relates to health benefits provided by these non-replicating probiotic micro¬organisms. The patent application fails to disclose the spray drying of the final product which can be easily stored, packed and transported.
A Patent Application WO2012059501A1 discloses Drinking yoghurt preparations containing non-replicating probiotic micro-organisms. Drinkable yoghurt composition containing non-replicating probiotic micro-organisms comprises about 106to 1012cfu per serving, which are not viable. "Non-replicating" probiotic micro-organisms include probiotic bacteria which have been heat treated. This includes micro-organisms that are inactivated, dead, non-viable and/or present as fragments such as DNA, metabolites, cytoplasmic compounds, and/or cell wall materials.
A china patent application numbered CN104430866A again discloses a production technology of probiotic yogurt with yellow peach flavor but fails to disclose the spray drying of the final product.
As seen in the above mentioned patent applications along with additional efforts of many agencies and scientists all over the world have resulted in the development of a variety of milk based probiotic products using yoghurt with very short shelf life. However, it is seen that one of the major causes for this short shelf life is the liquid phase of the final product which cannot be store for the long period of time.

Further, the probiotic efficiency of the prior products is low because the probiotic bacteria are non-replicating in nature, which are heat treated. These microorganisms are not able to multiply or replicate in human gut, so these product is providing very few therapeutic properties.
Furthermore, traditionally lassi is prepared by fresh curd which is made from cow milk, buffalo milk or combination of both. Lassi is made from curd, which is obtained by fermenting milk with the time period of 16 hours. The shelf life of lassi made from curd is up to 2 days in refrigerated condition, but when it is kept at room temperature the shelf life decrease up to few hours due to the increase of acidity. In conjunction disclosed prior patent applications are also not providing any long life spray dried final product, which can be prepared instantly and easily stored, packed and transported.
Therefore, there is a need to provide a manufacturing process through which dry powdered ingredients are made to form instant lassi by dissolving in water which has viable probiotic microbial bacteria.
OBJECTIVES OF THE INVENTION:
It is an object of the present invention to provide a manufacturing method for instant lassi powder using curd.

Another object of the invention is to provide a method for preparing instant lassi powder which is probiotic in nature.
Yet another object of the invention is to provide a method for preparing instant lassi powder which has longer shelf life.
SUMMARY OF THE INVENTION
The present invention provides instant lassi powder using curd, which can be readily prepared before consumption. This drink is probiotic in nature which is helpful for human body as well as has many nutrient characteristics and several therapeutic properties. The present invention provides the spray drying of the product which increases the shelf life and quality of the product. The product can be stored for 3 months under refrigerated temperature along with its probiotic nature and nutritional qualities.
Another aspect of the invention features a manufacturing method for the preparation of instant lassi powder using curd comprising, boiling and cooling of the procured milk followed by fermentation of the milk through specific lactic acid bacterial (LAB) strains such as Lactobacillus acidophilus (ATCC 4356) , Lactobacillus rhamnosus (ATCC 7469) and Streptococcus thermophillus (ATCC 19258) etc to obtain the curd. The curd is blended to prepare Lassi (stirred curd) and this may be flavored in desired flavors according to the organoleptic acceptance. Prepared lassi

is dried with the help of spray dryer at specific inlet and outlet temperature to maintain the viability of the probiotic microorganisms. After drying, spray dried powder is vaccum packed in aluminium laminated packs to maintain the quality of product. The above mentioned microorganisms are temperature tolerant which can survive after spray drying and are important for human gut and/or intestine.
Thus, the present subject matter provides a novel product and innovative method for the preparation of instant lassi powder. The prepared product is of natural origin, as no artificial acid is added into it.
BRIEF DESCRIPTION OF THE DRAWINGS
For a better understanding of the embodiments of the methods described herein, and to show more clearly how they may be carried into effect, references will now be made, by way of example, to the accompanying drawings, wherein like reference numerals represent like elements/components throughout and wherein:
FIG.l illustrates different steps of manufacturing method for instant lassi powder, according to an embodiment of the present invention.
DESCRIPTION OF THE INVENTION
The embodiments of the invention will now be described herein, with reference to the accompanying examples and drawings. It will be understood by those skilled in the art

that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
The present invention discloses an instant lassi powder and preparation method for the same. The lassi powder includes milk, lactic acid bacteria strains and water.
Fig. 1 illustrates a manufacturing method 100 for instant lassi powder, according to an embodiment of the present invention. The method 100 begins at step 102, wherein, milk is procured from the market and further it is heated at 95-100°C and cooled to room temperature at step 104. At step 106, cooled milk is cultured or inoculated with specific lactic acid bacteria (LAB) strains such as Lactobacillus acidophilus (ATCC 4356) , Lactobacillus rhamnosus (ATCC 7469) and Streptococcus thermophillus (ATCC 19258). Further at step 108, the inoculated milk is incubated at 37°C for 12 hrs. to obtain the curd. At step 110, blending of prepared curd from step 106 to break the coagulum and further water added in specific ratio to form the lassi (stirred curd). In order to obtain different variants of the lassi sugar or salt may be added in the same according to organoleptic standards/acceptance. At step 112, the prepared variants of lassi are spray dried with help of spray dryer to obtain the powdered lassi. The spray dryer has specific inlet and out let temperature to maintain the viable probiotic nature of the product. Inlet and outlet temperature may vary in between 140-270°C and 50-115°C, respectively depending upon the quantity

and variants of lassi as well as probiotic count/gram of the product. Finally at step 114, the dried powder is further vacuum packed in aluminum laminated packs, which involves fewer changes in the quality attribute of the product as tested in laboratory. The product is checked for microbial count by pour plate method to ensure the probiotic properties.
Example 1: Experiment was conducted to obtain the optimum temperature of the spray drying for above mentioned method. It was observed that, when inlet and outlet temperatures are maintained at 190 and 70 °C, respectively then obtained powdered product is white in color and has maximum probiotic microbial count (Table 1).
Table 1: Optimization of spray drying temperature w.r.t. probiotic count

S.N. Inlet Temperature Outlet Temperature Probiotic Count/g of powdered lassi Color of powder
1 270 115 Ox 101 Dark Brown
2 250 105 4x 103 Light Brown
3 220 100 8x 104 Slightly Brown
4 200 80 16x 105 Cream
5 190 70 16xl07 White
6 140 50 Slurry
Example 2: In an embodiment of the invention, different variants of the spray dried lassi powder is checked for different physicochemical parameters during storage (Table 2) to evaluate the shelf life stability of the product. Table 2: Physicochemical properties of spray dried lassi powder during storage

Physicochemical properties Variants of lassi Mean (0 day) CD at
5% Mean (Imonth) CD at
5% Mean (2 months) CD
at
5%
pH Plain 4.703± 0.003 0.046 4.42 ±0.012 NA 4.357 ±0.018 0.063

Sweet 4.647± 0.009
4.363 ±0.063
4.263 ± 0.022

Salted 4.633±0.02
4.3 ± 0
4.213± 0.013

Titratable acidity Plain 0.523 0.056 1.025± 0.002 0.005 1.057 ±0.003 0.009

Sweet 0.57
1.05 ±0.001
1.084 ±0.002

Salted 0.65
1.059 ±0.001
1.098 ±0.001

Moisture Content Plain 5.033 ±0.033 0.152 5.033 ± 0.033 0.096 5.167 ±0.033 0.166

Sweet 4.067 ±0.067
4.033 ± 0.033
4.167± 0.067

Salted 2.083 ±0.007
2.087 ± 0.003
2.533 ±0.033

Wettability Plain 60.333± 0.333 0.002 60 0.679 60 0.679

Sweet 50
50
50

Salted 50
50.333 ± 0.333
49.667 ± 0.333

Browning Plain 0.023± 0.003 0.007 0.035 0.001 0.077± 0.002 0.01

Sweet 0.05
0.058
0.084 ±0.005

Salted 0.01
0.016
0.045 ±0.001

5
Example 3: In an embodiment of the invention, the Effect of different treatments on sensory characteristics at 9 point hedonic scale in initial day is evaluated at different time of shelf life such as at zero day (Table 3); after one month (Table 4) and after two months (Table 4) to evaluate the shelf life stability of the product.

5 Table 3: Effect of different treatments on sensory characteristics at zero day

Sensory Characteristics Treatments MEAN CD at 5%
Color and Appearance Fresh Plain 9 0.162

Plain 8.15 ±0.076

Fresh Salted 9 N/A

Salted 8.95 ±0.050

Fresh Sweet 9 0.362

Sweet 8.25 ±0.171

Taste Fresh Plain 9 0.446

Plain 8.5 ±0.211

Fresh Salted 9 0.485

Salted 8.45 ±0.229

Fresh Sweet 9 0.388

Sweet 7.85 ±0.183

Body and Texture Fresh Plain 9 0.293

Plain 7.95 ±0.138

Fresh Salted 9 0.293

Salted 8.55 ±0.138

Fresh Sweet 9 0.308

Sweet 7.9 ±0.145

Aroma and Flavour Fresh Plain 9 0.237

Plain 8.25 ±0.112

Fresh Salted 9 0.318

Salted 8.35 ±0.15

Fresh Sweet 9 0.318

Sweet 8.15 ± 0.15

After Taste Fresh Plain 9 0.276

Plain 8.35 ±0.13

Fresh Salted 9 0.293

Salted 8.55± 0.138

Fresh Sweet 9 0.419

Sweet 8.15 ±0.198

Table 4: Effect of different treatments on sensory characteristics after one month

Sensory Characteristics

Treatments

Mean

CD at 5%

Color and Appearance Fresh Plain 8.3 ±0.213 0.651

Plain 7.6 ±0.221

Fresh Salted 7.9± 0.1 N/A

Salted 7.8 ±0.133

Fresh Sweet 8.2± 0.133 0.547

Sweet 7.4 ±0.221

Taste Fresh Plain 7.7±0.153 N/A

Plain 7.6 ±0.163

Fresh Salted 7.9± 0.1 N/A

Salted 7.9± 0.277

Fresh Sweet 8 ±0.298 N/A

Sweet 7.7± 0.153

Body and Texture Fresh Plain 8 ±0.149 N/A

Plain 7.9± 0.18

Fresh Salted 7.9 ±0.18 N/A

Salted 7.9±0.18

Fresh Sweet 7.5 ±0.167 N/A

Sweet 7.5 ±0.167

Aroma and Flavour Fresh Plain 7.9 ±0.18 N/A

Plain 7.4 ±0.267

Fresh Salted 8.2 ±0.2 N/A

Salted 8.1 ± 0.1

Fresh Sweet 7.9±0.18 N/A

Sweet 7.4 ±0.163

After Taste Fresh Plain 7.9 ±0.18 N/A

Plain 7.8 ±0.249

Fresh Salted 8.15 ±0.107 N/A

Salted 8.1 ± 0.1

Fresh Sweet 8.15 ±0.183 0.601

Sweet 7.55 ±0.217

Table 5: Effect of different treatments on sensory characteristics after two months

5
While certain embodiments have been described, these embodiments have been presented by way of example only, and are not intended to limit the scope of the present disclosure. Indeed, the novel product, and methods, described herein may be
Sensory Characteristics Treatments Mean ±S.E. CD at 5%
Color and Appearance Fresh Plain 7.9 ±0.18 N/A

Plain 7.4 ±0.163

Fresh Salted 7.7±0.153 N/A

Salted 7.35±0.15

Fresh Sweet 7.8 ±0.2 0.529

Sweet 6.35±0.15

Taste Fresh Plain 7.9 ±0.18 N/A

Plain 7.7± 0.153

Fresh Salted 7.9 ±0.18 N/A

Salted 7.4± 0.221

Fresh Sweet 7.7 ±0.213 N/A

Sweet 7.25 ±0.271

Body and Texture Fresh Plain 7.6 ±0.163 N/A

Plain 7.4 ±0.221

Fresh Salted 7.4 ±0.163 N/A

Salted 7.35 ±0.211

Fresh Sweet 7.3± 0.26 N/A

Sweet 7.15±0.15

Aroma and Flavour Fresh Plain 7.4 ±0.163 N/A

Plain 7.4 ±0.163

Fresh Salted 7.9 ±0.1 N/A

Salted 7.65 ±0.236

Fresh Sweet 7.55 ±0.157 N/A

Sweet 7.2 ± 0.249

After Taste Fresh Plain 7.6 ± 0.163 N/A

Plain 7.6 ±0.163

Fresh Salted 7.7 ±0.213 N/A

Salted 7.65 ±0.15

Fresh Sweet 7.4 ±0.221 N/A

Sweet 7 ±0.258

embodied in a variety of other forms. Various modifications to these embodiments are apparent to those skilled in the art from the description and examples herein. The principles associated with the various embodiment defined herein may be applied to other embodiments. Therefore, the description is not intended to be limited to the embodiments shown along with the accompanying drawings but is to be provided broadest scope consistent with the principles and novel and invention features describe/disclosed or suggested herein. Any modifications, equivalent substitutions, improvements etc. within the spirit and principle of the present invention shall all be included in the scope of protection of the present invention.

We Claim:

1.An instant lassi powder that can be readily prepared comprising milk, lactic acid bacteria strains and water.
2. The instant lassi powder as claimed in claim 1, wherein the lactic acid bacteria strains are Lactobacillus acidophilus (ATCC 4356), Lactobacillus rhamnosus (ATCC 7469) and Streptococcus thermophillus (ATCC 19258).
3. The instant lassi powder as claimed in claim 1, wherein the lassi powder may contain sugar or salt.
4. The instant lassi powder as claimed in claim 1, wherein the shelf life of lassi powder is 3 - 4 months while maintaining probiotic nature and nutritional qualities.
5. A method for preparing instant lassi powder wherein; the said method comprising the steps:

(a) heating milk at 95-100°C and cooling to room temperature;
(b) inoculating cooled milk with lactic acid bacteria strains and incubating at predetermined temperature for predetermined time;
(c) blending the prepared curd at step (b) to break the coagulum;
(d) adding water to prepare lassi;
(e) spray drying the prepared lassi to obtain lassi powder.

6. The method as claimed in claim 5, wherein the said lactic acid bacteria strains are Lactobacillus acidophilus (ATCC 4356), Lactobacillus rhamnosus (ATCC 7469) and Streptococcus thermophillus (ATCC 19258).
7. The method as claimed in claim 5, wherein the milk is incubated at 35 - 39°C for 10-16 hours.
8. The method as claimed in claim 5, wherein sugar or salt may be added at step (d) to prepare variants of lassi.
9. The method as claimed in claim 5, wherein spray drying is done with the spray dryer.