Description:Field of the invention
The invention leads to production of nutrional shrikhand enriched with processed aloe vera pulp.
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 fermented milk but none of these are related to the present invention. For example, RU2035871C1 relates to method involves introducing 1.5-2.0% of strain Lactobacterium acidophilum 317/402, soured to an acidity of 80-240°T. Acidity of fermented milk product for food purposes is brought to 80-120°T, while that of the product for medical use, to 150-240°T.
Another patent, WO2013030280A1 provides a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing Dahi or Curd at 40°C using said lactic acid bacterial strain.
Another patent, CA3063991A1 provides beverage compositions comprising probiotic Bacillus coagulans and water-soluble prebiotic fibers that have been subjected to treatments under extreme stress, temperature and pressure conditions like brewing or aeration wherein the spore viability is maintained post said treatments.
Another patent, WO2016098034A1 provides functional fat filled natural mango powder which can be used for mango-based desserts and soft serve ice cream, fillings, mango shake, mango mousse, mango whipped topping, custard, shrikhand, mango lassi. The powder comprises about 1 to 5% by weight water, about 20 to 60% by weight of fat, about 20 to 60% mango pulp, about 2 to 5% by weight of one or more proteins, 0.5 to 5% by weight of one or more of emulsifier. Preferably a functional fat filled Natural Mango powder may contain effective amount of stabilizers and buffers. The invention is a functional fat filled natural mango powder product which has good solubility and is able to give rich and creamy taste to finished products like mango shakes, mango whipped toppings, mango puddings, mango mousses, custard, shrikhand and desserts that uses mango pulp or other fruits such as passion fruit, strawberry, papaya and other pulpy fruits.
Another patent, WO2013030280A1 relates to a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing Dahi or Curd at 40°C using said lactic acid bacterial strain.
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.
Specifically, the present invention provides a method for producing a shrikhand enriched with aloe vera. it has been widely used in complementary therapies such as dietary and health supplements. There are abundance flavonoids present in Aloe vera like geniste, naringenin, dihydroisorhamnetin, apigenin isovitexin, and daidzenin. Which reduces the risk of human cancer and also contains antiviral, anti- inflammatory, anti-tumor and antioxidant properties Aloe vera contains a variety of crucial vitamins and minerals. Which provides immunity, aids in the body's overall growth and development and energy production. Aloe vera contains the enzymes amylase and lipase, which aid in the digestion of fats and carbohydrates. It also provides some essential amino acid which are not synthesize by the body. Shrikhand is a good probiotic, decent source of protein and also contains good amount of calcium. The enrichment of shrikhand with aloe vera pulp improves its nutritional value, helps digestion, and provides immunity. The shrikhand being traditional sweet now also hold goodness of aloe vera.
The primary object of the invention is production of nutrional shrikhand enriched with processed aloe vera pulp.
The another object of the invention is to prepare nutrional shrikhand.
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 production of nutrional shrikhand enriched with processed aloe vera pulp.
In some embodiments of the present invention, shrikhand is a popular yoghurt-based dessert from Western India, frequently made in Maharashtra and Gujarat. Here this particular dessert is prepared using hung curd (curd devoid of water, prepared by hanging the curd in a cotton cloth to drain the watery content), sweetened with sugar and flavoured with tinge saffron it is further enriched with the goodness of aloe vera.
In some embodiments of the present invention, the shrikhand available in the market is either flavoured with fruits, essence or cardamon. This current aloe-enriched shrikhand will help to meet the requirement of people who are more concerned about the health and low-fat, low-calorie and highly nutritious sweets. Usually combining aloe vera with shrikhand is a novel method of approaching the effective use of the plant as a traditional and nutritional sweet.
In some embodiments of the present invention, aloe vera is highly rich in Vitamins &minerals and a good source of antioxidants and antibiotics The aloe vera also provides a healthy amount of minerals, aids in blood sugar regulation, and lowers cholesterol levels in the body. Whereas the hung curd/chakka is probiotic and aids in good digestion.
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: Production of Nutrional Shrikhand enriched with processed aloe Vera pulp
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, shrikhand is a popular yoghurt-based dessert from Western India, frequently made in Maharashtra and Gujarat. Here this particular dessert is prepared using hung curd (curd devoid of water, prepared by hanging the curd in a cotton cloth to drain the watery content), sweetened with sugar and flavoured with tinge saffron it is further enriched with the goodness of aloe vera.
In some embodiments of the present invention, the shrikhand available in the market is either flavoured with fruits, essence or cardamon. This current aloe-enriched shrikhand will help to meet the requirement of people who are more concerned about the health and low-fat, low-calorie and highly nutritious sweets. Usually combining aloe vera with shrikhand is a novel method of approaching the effective use of the plant as a traditional and nutritional sweet.
In some embodiments of the present invention, aloe vera is highly rich in Vitamins &minerals and a good source of antioxidants and antibiotics The aloe vera also provides a healthy amount of minerals, aids in blood sugar regulation, and lowers cholesterol levels in the body. Whereas the hung curd/chakka is probiotic and aids in good digestion.
In some embodiments of the present invention, a unique recipe employing carefully chosen and well cleaned aloe vera leaves is used to create the traditional sweet (shrikhand) enriched with aloe vera. The leaves are then combined with creamy mixture of hung curd and a homogenized mixture is produced to make a tasty desert topped with saffron and dry fruits.
In some embodiments of the present invention, after the shrikhand is transferred to sterilized packaging material to ensure its free from microbial contact. Such novel combination of these two healthy ingredients creates a nutritious and tasty desert that can boost immunity, promotes healthy skin, aid in digestion.
A production of nutrional shrikhand enriched with processed aloe vera pulp comprising the steps of:
cutting the slice of aloe vera and dipped in water for night;
heating for 60-65 oC for 15 minutes, and mashing of pulp with hand beater;
straining the mashed pulp with muslin cloth and aloe vera pulp prepared;
heating full cream milk, after cooling incubation done;
stirring the dahi/curd, and hung in a muslin cloth for 10-12 hours to drain off whey, and chakka prepared;
blending of Aloe vera pulp & Chakka;
adding sugar, saffron & food grade preservative after homogenization; and
filling in pre sterilize packing material & storage under refrigeration conditions.
EXAMPLE 1
EXPERIMENTAL SECTION
Shrikhand is a popular yoghurt-based dessert from Western India, frequently made in Maharashtra and Gujarat. Here this particular dessert is prepared using hung curd (curd devoid of water, prepared by hanging the curd in a cotton cloth to drain the watery content), sweetened with sugar and flavoured with tinge saffron it is further enriched with the goodness of aloe vera. The shrikhand available in the market is either flavoured with fruits, essence or cardamon. This current aloe-enriched shrikhand will help to meet the requirement of people who are more concerned about the health and low-fat, low-calorie and highly nutritious sweets. Usually combining aloe vera with shrikhand is a novel method of approaching the effective use of the plant as a traditional and nutritional sweet.
Aloe vera is highly rich in Vitamins &minerals and a good source of antioxidants and antibiotics The aloe vera also provides a healthy amount of minerals, aids in blood sugar regulation, and lowers cholesterol levels in the body. Whereas the hung curd/chakka is probiotic and aids in good digestion.
A unique recipe employing carefully chosen and well cleaned aloe vera leaves is used to create the traditional sweet (shrikhand) enriched with aloe vera. The leaves are then combined with creamy mixture of hung curd and a homogenized mixture is produced to make a tasty desert topped with saffron and dry fruits. After the shrikhand is transferred to sterilized packaging material to ensure its free from microbial contact. Such novel combination of these two healthy ingredients creates a nutritious and tasty desert that can boost immunity, promotes healthy skin, aid in digestion.
Experimental data:
Ph:
Maximum ph. was recorded in the sample1 was 4.73.
Titrable acidity:
Maximum Titrable acidity was recorded in the sample1 was 1.002.
Crude Fiber:
Maximum Crude fiber was recorded in the sample3 (1.117g/100ml) followed by sample2 (1.14g/100ml) and sample1 (1.12g/100ml).
Fat Content:
Maximum percent was recorded in the sample of sample1 was 7.5
Vitamin C:
The shrikhand enriched with aloe vera content 5mg vit-c in 100g sample.
ADVANTAGES OF THE INVENTION:
• Loaded with Vitamins and Minerals.
• It has antioxidant and antibacterial property.
• Help to Lower Cholesterol.
• Help in Hormonal balance.
• Boosts immunity.

, Claims:1. A production of nutrional shrikhand enriched with processed aloe vera pulp comprising the steps of:
a. cutting the slice of aloe vera and dipped in water for night;
b. heating for 60-65 oC for 15 minutes, and mashing of pulp with hand beater;
c. straining the mashed pulp with muslin cloth and aloe vera pulp prepared;
d. heating full cream milk, after cooling incubation done;
e. stirring the dahi/curd, and hung in a muslin cloth for 10-12 hours to drain off whey, and chakka prepared;
f. blending of Aloe vera pulp & Chakka;
g. adding sugar, saffron & food grade preservative after homogenization; and
h. filling in pre sterilize packing material & storage under refrigeration conditions.