Description:Field of the invention
The invention leads to development of whey based ready to serve (RTS) beverage by incorporating hibiscus powder.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Several patents have been issued for beverages but none of these are related to the present invention. For example, CN1069026C relates to The present invention relates to a new functional beverage in forms of solid, suspension or semi-transparent emulsion, which is prepared by processing slurry prepared from wild cottonrose hibiscus and the harvested products of the allied species thereof. The product of the present invention has unique nutrition and flavour, and has reliable curative effects on body building and facial beautification; the product has no thickening agents, and preservative agents are delicious, comfortable and smooth; the functional beverage of the present invention also has the advantages superior to those of conventional beverages on storage and transportation.
Another patent, CN109430390A provides a kind of transparent whey beverages of low-sugar low-fat viable type and preparation method thereof, the preparation step is the following steps are included: the water of fermentation liquid component A amount is preheated, sepg whey albumen, glucose and the lactose of addition fermentation liquid component A amount, mixing, it stands, obtains mixture;It is kept after the mixture of acquisition is heated up, it is cooling, leavening is added, fermentation is cooling after termination fermentation, obtains fermentation liquid A;The water of material quantity is preheated, sucrose, sepg whey albumen, pectin, soybean polyoses, antierythrite, maltitol liquor and the Sucralose of material quantity is added, is mixed, it is kept after heating, is cooled to 10 DEG C hereinafter, fermentation liquid A is added, pH is adjusted, intermediate feed liquid is obtained;Intermediate feed liquid is subjected to sterile homogeneous, adds edible essence online, it is filling to get. The transparent whey beverage of low sugar provided by the invention, sugared content=5%, mouthfeel acceptance is high, viable count content >=1*10^6cfu/ml.
Another patent, WO2018103118A1 provides a fermented soybean whey beverage and a preparation method thereof, the preparation method of the fermented soybean whey beverage adopts an immobilized lactic acid bacteria gel for fermentation, which can effectively utilize by-products of the soybean industry while maintain catalytic activity of lactic acid bacteria in the fermentation broth, and recycle and use the immobilized lactic acid bacteria after continuous fermentation reactions. The process is simple and the cost is low. The fermented soybean whey beverage has low sucrose content, and high soybean oligosaccharides active components such as stachyose, raffinose and the like, thereby effectively promoting human intestinal bifidobacterial proliferation, increasing beneficial bacteria, inhibiting harmful bacteria, lubricating bowel and promoting defecation, removing toxins and improving human intestinal immune functions.
Another patent, CN101816339B provides a low-lactose whey beverage and a preparation method thereof and belongs to the field of healthy beverages. 100ml of the low-lactose whey beverage comprises less than or equal to 1.20 grams of protein, less than or equal to 2.16 grams of lactose and less than or equal to 1.00 gram of fat, plays a role in relieving an untoward effect after people with lactose intolerance ingest the lactose and fills the blank of the low-lactose whey beverage in the domestic market. The method for preparing the low-lactose whey beverage has the advantages of simple process, easy operation, low cost and suitability for small-scale dairy plants. Simultaneously, the method opens up a new path for reasonable utilization of a cheese byproduct, namely whey, for large enterprises capable of producing cheese and provides an effective theoretical basis.
Another patent, CN109258835A relates to technical field of dairy products, and in particular to centrifuge tube is added in koumiss by koumiss whey beverage and preparation method thereof, and after being centrifuged in high speed freezing centrifuge, taking supernatant fraction is koumiss whey;Koumiss whey, cow's milk, white granulated sugar, CMC-Na, sucrose ester, are deployed with distilled water, and deployed koumiss whey beverage is placed on high-speed discrete machine and carries out homogeneous, with the packaged container of sealed membrane, sterilization, cooling, filling after homogeneous. Koumiss whey beverage provided by the invention and preparation method thereof, by koumiss, stabilizer and carbohydrate etc. with synthesis koumiss whey beverage, unpalatable taste smell can be removed in former whey, increased the palatability of whey beverage, be conducive to the popularization of koumiss.
Another patent, US20210120836A1 relates method of preserving a flavor profile of a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A desired alcohol content for the fermented beverage may be determined. The fermented beverage may be flash pasteurized to kill substantially all of a yeast used utilized for fermenting the fermented beverage. The flash pasteurized fermented beverage may be rapidly chilled.
Another patent, CN103168858B discloses a buffalo milk active-bacteria whey beverage and a preparation method thereof. The whey beverage is obtained through the steps of: mixing byproduct whey generated in the preparation process of buffalo milk cheese with fermented buffalo sour milk in a certain ratio, appropriately adding sugar, a stabilizer and spice to obtain a mixture, then concocting, homogenizing and filling the mixture, so as to obtain the buffalo milk active-bacteria whey beverage. The whey beverage has the complete nutritional ingredients of the whey and the sour milk, contains protein, various amino acids, vitamins and mineral substances needed by human bodies, and especially contains various active proteins such as alpha-lactalbumin, beta-lactoglobulin, immune globulin, lactoferrin, lactoperoxidase and active lactobacillus which are contained in the whey; and the beverage is unique in flavor, exquisite in mouth feel, rich in nutrition, and capable of improving the gastrointestinal function and enhancing the immunity.
The primary object of the invention is development of whey based ready to serve (rts) beverage by incorporating hibiscus powder.
The another object of the invention is to prepare ready-to-serve beverage.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detailed explanations presented later.
The primary object of the invention is development of whey based ready to serve (rts) beverage by incorporating hibiscus powder.
In some embodiments of the present invention, RTS beverage is a non- fermented beverage prepared from fruits and vegetables of different concentration in addition of sugar water and additives. Beverages not only provide essential hydration but can also be a source of other nutrients.
In some embodiments of the present invention, the purpose of invention is to investigate the use of hibiscus flower, whey and palm jaggery which will be a healthy RTS drink without adding any additives.
In some embodiments of the present invention, Hibiscus flower is rich in fibre, protein, antioxidant, which may be helpful for diabetic patient. The anti-oxidant, anti-microbial, anti-diabetic, anti-ulcer, anti-fertility, and anti-inflammatory qualities of hibiscus plants aid in the treatment of a variety of illnesses.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
Brief summary of figures: -
Figure 1: Flow chart of preparation of Beverage
Figure 2: whey based ready to serve (rts) beverage
Detailed Description
These embodiments are described in sufficient detail to enable those skilled in the art to practice the embodiments and all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In some embodiments of the present invention, RTS beverage is a non- fermented beverage prepared from fruits and vegetables of different concentration in addition of sugar water and additives. Beverages not only provide essential hydration but can also be a source of other nutrients.
In some embodiments of the present invention, the purpose of invention is to investigate the use of hibiscus flower, whey and palm jaggery which will be a healthy RTS drink without adding any additives.
In some embodiments of the present invention, Hibiscus flower is rich in fibre, protein, antioxidant, which may be helpful for diabetic patient. The anti-oxidant, anti-microbial, anti-diabetic, anti-ulcer, anti-fertility, and anti-inflammatory qualities of hibiscus plants aid in the treatment of a variety of illnesses.
In some embodiments of the present invention, it has been noted that its constituent parts, including vitamins (C and E), polyphenolic acids, and flavonoids, primarily anthocyanin, have functional properties. Being a good source of antioxidants and a natural food colorant, they boost health in a positive way. This plant also has intestinal antiseptic, moderate laxative, and diuretic and choloratic qualities. It is also used to treat excessive blood pressure, calcified arteries, heart and nerve disorders, and hypertension.
In some embodiments of the present invention, the innovation is the use of Hibiscus flower powder for enrichment of antioxidant properties and flavour enhancement. Hibiscus powder/leaves has been used as a tea for few decades but this is the first time it has been mixed with other ingredients to develop a completely new product which is low in glycemic index and high in fiber.
A development of whey based ready to serve (RTS) beverage by incorporating hibiscus powder comprising the steps of:
heating skimmed cow milk (500ml) to 85oC;
coagulating milk protein with lemon juice with continuous stirring;
precipitating of protein, filtered through muslin cloth and whey prepared;
plucking of flowers and after washing, drying for 5 hours, and grinding into powder;
blending in ration after standardization by sensory evaluation technique; and
after filtering the drink stored at 3-4°c.

The method as claimed in claim 2, wherein the said beverage is prepared using whey: palm jaggery: hibiscus powder ratio 99:15:1.
EXAMPLE 1
EXPERIMENTAL SECTION
RTS beverage is a non- fermented beverage prepared from fruits and vegetables of different concentration in addition of sugar water and additives. Beverages not only provide essential hydration but can also be a source of other nutrients. The purpose of invention is to investigate the use of hibiscus flower, whey and palm jaggery which will be a healthy RTS drink without adding any additives (Fig 1-2).
Hibiscus flower is rich in fibre, protein, antioxidant, which may be helpful for diabetic patient. The anti-oxidant, anti-microbial, anti-diabetic, anti-ulcer, anti-fertility, and anti-inflammatory qualities of hibiscus plants aid in the treatment of a variety of illnesses. It has been noted that its constituent parts, including vitamins (C and E), polyphenolic acids, and flavonoids, primarily anthocyanin, have functional properties. Being a good source of antioxidants and a natural food colorant, they boost health in a positive way. This plant also has intestinal antiseptic, moderate laxative, and diuretic and chlorotic qualities. It is also used to treat excessive blood pressure, calcified arteries, heart and nerve disorders, and hypertension.
Whey is a by-product of the dairy industry that was once dismissed as being unimportant and was either fed to animals as food or dumped as waste. It is now widely acknowledged that its primary component, whey proteins, has antibacterial, antiviral, and antioxidant characteristics. It also contains a lot of soluble milk proteins (20% of the total milk proteins), a little fat, and other minerals. Additional ingredients include citric and lactic acids, non-protein nitrogenous substances like urea and uric acid, and group B vitamins, primarily thiamine, riboflavin, and pyridoxine. It also contains additional ingredients like citric acid and lactic acid. These features may provide some protection against cancer and heart disease as well as aid in boosting immunological defence.
Palm jaggery is low in glycaemic index. Palm jaggery has several positive health effects. It enhances digestion, increases the synthesis of digestive enzymes, and makes bowel movements easier. In addition to boosting immunity, it is high in zinc and potassium, both of which aid the body in battling many disorders. Anaemia is also prevented by it. Iron is necessary for the body to maintain haemoglobin levels, and palm jaggery is a good source of iron.
The innovation is the use of Hibiscus flower powder for enrichment of antioxidant properties and flavour enhancement. Hibiscus powder/leaves has been used as a tea for few decades but this is the first time it has been mixed with other ingredients to develop a completely new product which is low in glycaemic index and high in fiber.
Experimental data:
A. Nutrition Composition of Whey Based Ready To Serve (RTS) Beverage
Proximate Analysis of Whey Based Ready To Serve (RTS) Beverage by Incorporating Hibiscus Powder:
Moisture content:
Maximum moisture content recorded in the Whey Based RTS beverage with Hibiscus Powder was 95.98 %
Protein Content
Maximum protein content recorded in the Whey Based RTS beverage with Hibiscus Powder was 3.35%
Ash Content
Maximum ash content recorded in the Whey Based RTS beverage with Hibiscus Powder was 3.32%
Crude Fibre
Maximum crude fibre recorded in the Whey Based RTS beverage with Hibiscus Powder was 2.36%
Fat Content
Maximum fat content recorded in the Whey Based RTS beverage with Hibiscus Powder was 0.06%
Mineral Analysis of Whey Based Ready To Serve (RTS) Beverage by Incorporating Hibiscus Powder:
Calcium
Maximum calcium recorded in the RTS beverage is 0.04 mg/g
Potassium
Maximum potassium recorded in the RTS beverage is 0.12 mg/g
Total Antioxidant Activity
Maximum total antioxidant activity recorded in the RTS beverage is 5.8%
Bioactive compound
Total Flavonoid Content
Maximum total flavonoid content recorded in the RTS beverage is 0.11RE/g
Total Phenolic Content
Maximum total phenolic content recorded in the RTS beverage is 0.02 GAE/g
Conclusively, it emerged from the present study that incorporation of Hibiscus flower powder with whey up to a level of 1% did not affect the sensory quality of developed beverage. The addition of whey and Hibiscus flower powder not only enhanced the sensory quality of the developed beverage but also improved the nutritional quality of blended beverage in terms of calcium content, total proteins, total phenols, flavonoids, antioxidant activity.
ADVANTAGES OF THE INVENTION:
• Developed functional RTS beverage is rich in macro and micro nutrients as well as bioactive compounds.
• Whey protein has a very high bioavailability of particular importance to the present invention. It stimulates insulin release can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes.
• Hibiscus flower is rich source of bioactive compounds which provides nutraceutical effect to developed RTS drink.
, Claims:1. A development of whey based ready to serve (RTS) beverage by incorporating hibiscus powder comprising the steps of:
a. heating skimmed cow milk (500ml) to 85oC;
b. coagulating milk protein with lemon juice with continuous stirring;
c. precipitating of protein, filtered through muslin cloth and whey prepared;
d. plucking of flowers and after washing, drying for 5 hours, and grinding into powder;
e. blending in ration after standardization by sensory evaluation technique; and
f. after filtering the drink stored at 3-4°c.

2. The method as claimed in claim 2, wherein the said beverage is prepared using whey: palm jaggery: hibiscus powder ratio 99:15:1.