CN111345391A - Preparation method of dragon fruit ice cream and dragon fruit ice cream - Google Patents
Preparation method of dragon fruit ice cream and dragon fruit ice cream Download PDFInfo
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- CN111345391A CN111345391A CN202010117417.1A CN202010117417A CN111345391A CN 111345391 A CN111345391 A CN 111345391A CN 202010117417 A CN202010117417 A CN 202010117417A CN 111345391 A CN111345391 A CN 111345391A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of dragon fruit ice cream and the dragon fruit ice cream, belonging to the field of food. The preparation method of the dragon fruit ice cream comprises the following steps: the method comprises the following steps: screening the dragon fruits meeting the conditions for making the dragon fruit ice cream; step two: preparing dragon fruit pulp required by the dragon fruit ice cream; step three: preparing a dragon fruit ice cream base liquid; step four: and (5) preparing the dragon fruit ice cream. The dragon fruit ice cream disclosed by the invention is bright in color, can increase appetite, has layering feeling when being eaten, is prepared from raw materials without any food additive, keeps the fresh flavor and rich nutritional value of the dragon fruit, and can be eaten by patients with hypertension, hyperlipidemia and hyperglycemia and diabetes.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a preparation method of dragon fruit ice cream and the dragon fruit ice cream.
Background
The ice cream is a frozen food with expanded volume, which is usually prepared by taking drinking water, milk powder, cream (or vegetable fat), sugar and the like as main raw materials and adding a proper amount of food additives and carrying out processes of mixing, sterilizing, homogenizing, aging, freezing, hardening and the like, has fine, smooth and cool mouthfeel, is favored in hot seasons, but is not suitable for three-high patients and diabetics due to the fact that the ice cream is added with the food additives and has higher sugar content and heat.
Pitaya is a fruit cultivar of plants of the genus Cactus (Hylocereus undatus). The dragon fruit is a low-energy fruit and is also a health-care nutritional food with a certain curative effect. Is rich in water soluble dietary fiber, and has effects of reducing weight, reducing cholesterol, and preventing constipation and carcinoma of large intestine. Pitaya contains less vegetable albumin in common vegetables and fruits, and the albumin can be combined with heavy metal ions in human bodies to play a role in detoxification. It is rich in antioxidant vitamin C, and has effects in whitening skin and preventing black speck. In addition, the content of iron in the pitaya is very rich. The pericarp of dragon fruit contains a very precious nutrient-anthocyanidin. Anthocyanidin is a powerful antioxidant, is more than 10 times stronger than carotene, and can keep the survival in human blood for 75 hours. It can protect human body from the damage of harmful substance-free radical, and is helpful for preventing various diseases related to free radical. The anthocyanin can enhance the elasticity of blood vessels and protect the inner walls of arterial blood vessels; lowering blood pressure; improving the smoothness of the skin and beautifying the skin; inhibiting inflammation and allergy, improving joint flexibility, and preventing arthritis; can promote rhodopsin regeneration in retinal cells and improve vision; also has radioprotective effect. Anthocyanins bring a number of benefits in maintaining the health of the human body from many aspects.
The invention provides a dragon fruit ice cream without any food additive, pigment and cane sugar and a preparation method thereof, and the dragon fruit ice cream can be eaten by patients with hypertension, hyperlipidemia and hyperglycemia and diabetes.
Disclosure of Invention
The invention aims to solve the problems that the prior ice cream mainly takes cream as a raw material, has higher sugar content, higher heat, more additives, single taste, deficient functions and the like, and further provides the dragon fruit ice cream and the preparation method thereof, which can be eaten by patients with hypertension, hyperlipidemia and hyperglycemia and diabetes mellitus.
The scheme adopted by the invention for solving the problems is as follows:
a preparation method of dragon fruit ice cream comprises the following steps:
the method comprises the following steps: screening the dragon fruits meeting the conditions for making the dragon fruit ice cream:
a. picking naturally mature dragon fruits, primarily screening, primarily selecting dragon fruit fruits without obvious defects, and removing defective products;
b. c, pre-cooling and storing the dragon fruits screened in the step a in vacuum;
c. b, performing secondary screening on the dragon fruits precooled in the step b, selecting the dragon fruits without obvious defects, and removing defective products;
step two: preparing dragon fruit pulp required by the dragon fruit ice cream:
d. d, washing the secondarily screened pitaya in the step c with clean water to remove soil and dirt on the surface of the pitaya;
e. d, controlling the surface moisture of the dragon fruits washed in the step d to be dry;
f. removing the peel of the dragon fruit dried in the step e to obtain the pulp of the dragon fruit;
g. pouring the dragon fruit pulp obtained in the step f into a pulping machine, and pulping to obtain dragon fruit pulp;
h. g, sterilizing the dragon fruit pulp obtained in the step g at high temperature, and quickly cooling to room temperature;
step three: preparing a dragon fruit ice cream base liquid:
i. mixing, homogenizing and whipping 10-15 parts of cream and 5-8 parts of eggs to obtain cream and egg whipping liquid;
j. sterilizing 15-20 parts by weight of pure milk at high temperature, precooling to 60 ℃, adding 15-18 parts by weight of cream and egg whipping liquid, 15-25 parts by weight of maltose and 5-8 parts by weight of honey, mixing and stirring uniformly, and cooling to room temperature to obtain auxiliary materials of the pitaya ice cream base liquid;
k. mixing and stirring the auxiliary materials of the dragon fruit ice cream base liquid obtained in the step j and the dragon fruit pulp obtained in the step h uniformly, performing secondary high-temperature sterilization, and cooling to room temperature to obtain a dragon fruit ice cream base liquid;
l, pre-cooling the dragon fruit ice cream base liquid obtained in the step k in vacuum;
step four: preparing the dragon fruit ice cream:
m, bagging and packaging the precooled pitaya ice cream base liquid in vacuum in the step l, and putting the packaged pitaya ice cream base liquid into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 20-24 hours;
n, taking the base liquid of the dragon fruit ice cream in the step m out of a refrigeration house, and putting the base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the dragon fruit ice cream needs to be manufactured, taking out the conventionally stored dragon fruit ice cream base liquid in the step n, and unfreezing the base liquid at normal temperature for 6-12 hours;
and p, unpacking and packaging the base liquid of the dragon fruit ice cream in the step o, pouring the unpacked base liquid into an ice cream machine, and processing to prepare the dragon fruit ice cream.
Preferably, the pre-cooling temperature for vacuum pre-cooling storage in the step b is 1-6 ℃, and the pre-cooling time is 2-4 hours.
Preferably, the temperature for vacuum precooling in the step l is 1-10 ℃, and the precooling time is 2-4 hours.
Preferably, the high-temperature sterilization method in the step h, the step j and the step k is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 40-100 seconds
Preferably, the drying control mode in the step e is to control drying by using an air knife.
Preferably, the bagging specification of the pitaya ice cream base liquid in the step m is 3 kg/bag.
Preferably, the dragon fruit is red-heart dragon fruit.
The invention also comprises the dragon fruit ice cream which is prepared by the method for preparing the dragon fruit ice cream. The dragon fruit ice cream prepared by the method is also in the protection scope of the invention.
The invention has the beneficial effects that: the invention provides a dragon fruit ice cream and a preparation method thereof, aiming at the defects of the existing ice cream.
Firstly, the dragon fruit has the effects of resisting oxidation, beautifying, preventing constipation and the like, has anthocyanin which is a substance with strong oxidation resistance and immunity improvement, has the effects of resisting oxidation, free radicals and aging, can enhance the elasticity of blood vessels, protects the inner walls of arterial blood vessels, and has the effects of reducing blood pressure, blood sugar and blood fat.
Secondly, the invention does not add any chemical additive, but has good taste and shape, and consumers can eat the product with confidence.
The dragon fruit ice cream disclosed by the invention is bright in color, can increase appetite, is layered when being eaten, is prepared from raw materials without any food additive, retains the fresh flavor and rich nutritional value of the dragon fruit, and is prepared into a green and healthy dragon fruit ice cream with unique taste.
Detailed Description
Example 1:
a preparation method of dragon fruit ice cream comprises the following steps:
the method comprises the following steps: screening the dragon fruits meeting the conditions for making the dragon fruit ice cream:
a. picking naturally mature dragon fruits, preferably red-heart dragon fruits, primarily screening, primarily selecting dragon fruit fruits without obvious defects, and removing defective products;
b. b, putting the pitaya screened in the step a into a vacuum precooler for vacuum precooling storage, wherein the precooling temperature for the vacuum precooling storage is 1 ℃, and the precooling time is 0.5 hour;
c. b, performing secondary screening on the dragon fruits precooled in the step b, selecting the dragon fruits without obvious defects, and removing defective products;
step two: preparing dragon fruit pulp required by the dragon fruit ice cream:
d. d, washing the secondarily screened pitaya in the step c with clean water to remove soil and dirt on the surface of the pitaya;
e. d, controlling the surface moisture of the dragon fruits washed in the step d to be dry by using an air knife;
f. removing the peel of the dragon fruit dried in the step e to obtain the pulp of the dragon fruit;
g. pouring the dragon fruit pulp obtained in the step f into a pulping machine, and pulping to obtain dragon fruit pulp;
h. g, sterilizing the dragon fruit pulp obtained in the step g at high temperature, and cooling to room temperature, wherein the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 40 seconds;
step four: preparing a dragon fruit ice cream base liquid:
i. mixing, homogenizing and whipping 10 parts by weight of cream and 5 parts by weight of eggs to obtain cream and egg whipping liquid;
j. carrying out high-temperature sterilization on 15 parts by weight of pure milk, wherein the high-temperature sterilization method is steam sterilization, the temperature is above 105 ℃, the sterilization time is 40 seconds, the pure milk is precooled to 60 ℃, 15 parts by weight of cream, 15 parts by weight of egg whipping liquid, 15 parts by weight of maltose and 5 parts by weight of honey are added, the mixture is uniformly mixed and stirred, and the mixture is cooled to the room temperature, so that auxiliary materials of the pitaya ice cream base liquid are obtained;
k. mixing the auxiliary materials of the dragon fruit ice cream base liquid obtained in the step j and the dragon fruit pulp obtained in the step h, uniformly stirring, and performing secondary high-temperature sterilization, preferably, the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, the sterilization time is 40 seconds, and the mixture is cooled to room temperature to obtain the dragon fruit ice cream base liquid;
l, pre-cooling the dragon fruit ice cream base liquid obtained in the step k by using a vacuum pre-cooler, wherein the vacuum pre-cooling temperature is 1 ℃, and the pre-cooling time is 2 hours;
step three: preparing the dragon fruit ice cream:
m, bagging and packaging the base liquid of the dragon fruit ice cream precooled in the step l in vacuum, preferably, the bagging specification is 3 kg/bag, and putting the bag into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 20 hours;
n, taking the base liquid of the dragon fruit ice cream in the step m out of a refrigeration house, and putting the base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the dragon fruit ice cream needs to be manufactured, taking out the conventionally stored dragon fruit ice cream base liquid in the step n, and unfreezing for 6 hours at normal temperature;
and p, unpacking and packaging the base liquid of the dragon fruit ice cream in the step o, pouring the unpacked base liquid into an ice cream machine, and processing to prepare the dragon fruit ice cream.
Example 2:
a preparation method of dragon fruit ice cream comprises the following steps:
the method comprises the following steps: screening the dragon fruits meeting the conditions for making the dragon fruit ice cream:
a. picking naturally mature dragon fruits, preferably red-heart dragon fruits, primarily screening, primarily selecting dragon fruit fruits without obvious defects, and removing defective products;
b. b, putting the pitaya screened in the step a into a vacuum precooler for vacuum precooling storage, wherein the precooling temperature of the vacuum precooling storage is 6 ℃, and the precooling time is 2 hours;
c. b, performing secondary screening on the dragon fruits precooled in the step b, selecting the dragon fruits without obvious defects, and removing defective products;
step two: preparing dragon fruit pulp required by the dragon fruit ice cream:
d. d, washing the secondarily screened pitaya in the step c with clean water to remove soil and dirt on the surface of the pitaya;
e. d, controlling the surface moisture of the dragon fruits washed in the step d to be dry by using an air knife;
f. removing the peel of the dragon fruit dried in the step e to obtain the pulp of the dragon fruit;
g. pouring the dragon fruit pulp obtained in the step f into a pulping machine, and pulping to obtain dragon fruit pulp;
h. g, sterilizing the dragon fruit pulp obtained in the step g at high temperature, and cooling to room temperature, wherein the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 100 seconds;
step three: preparing a dragon fruit ice cream base liquid:
i. mixing, homogenizing and whipping 15 parts by weight of cream and 8 parts by weight of eggs to obtain cream and egg whipping liquid;
j. sterilizing 20 parts by weight of pure milk at high temperature, wherein the high-temperature sterilization method is steam sterilization, the temperature is above 105 ℃, the sterilization time is 100 seconds, the milk is precooled to 60 ℃, 18 parts by weight of cream, the egg whipping liquid, 25 parts by weight of maltose and 8 parts by weight of honey are added, the mixture is uniformly mixed and stirred, and the mixture is cooled to room temperature to obtain auxiliary materials of the pitaya ice cream base liquid;
k. mixing the auxiliary materials of the dragon fruit ice cream base liquid obtained in the step j and the dragon fruit pulp obtained in the step h, uniformly stirring, and performing secondary high-temperature sterilization, wherein the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, the sterilization time is 100 seconds, and the mixture is cooled to room temperature to obtain the dragon fruit ice cream base liquid;
l, pre-cooling the dragon fruit ice cream base liquid obtained in the step k by using a vacuum pre-cooler, wherein the vacuum pre-cooling temperature is 10 ℃, and the pre-cooling time is 4 hours;
step four: preparing the dragon fruit ice cream:
m, bagging and packaging the base liquid of the dragon fruit ice cream precooled in the step l in vacuum, preferably, the bagging specification is 3 kg/bag, and putting the bag into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 24 hours;
n, taking the base liquid of the dragon fruit ice cream in the step m out of a refrigeration house, and putting the base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the dragon fruit ice cream needs to be manufactured, taking out the conventionally stored dragon fruit ice cream base liquid in the step n, and unfreezing the base liquid at normal temperature for 12 hours;
and p, unpacking and packaging the base liquid of the dragon fruit ice cream in the step o, pouring the unpacked base liquid into an ice cream machine, and processing to prepare the dragon fruit ice cream.
Example 3:
the scheme adopted by the invention for solving the problems is as follows:
a preparation method of dragon fruit ice cream comprises the following steps:
the method comprises the following steps: screening the dragon fruits meeting the conditions for making the dragon fruit ice cream:
a. picking naturally mature dragon fruits, preferably red-heart dragon fruits, primarily screening, primarily selecting dragon fruit fruits without obvious defects, and removing defective products;
b. b, putting the pitaya screened in the step a into a vacuum precooler for vacuum precooling storage, wherein the precooling temperature for the vacuum precooling storage is 3.5 ℃, and the precooling time is 1.25 hours;
c. b, performing secondary screening on the dragon fruits precooled in the step b, selecting the dragon fruits without obvious defects, and removing defective products;
step two: preparing dragon fruit pulp required by the dragon fruit ice cream:
d. d, washing the secondarily screened pitaya in the step c with clean water to remove soil and dirt on the surface of the pitaya;
e. d, controlling the surface moisture of the dragon fruits washed in the step d to be dry by using an air knife;
f. removing the peel of the dragon fruit dried in the step e to obtain the pulp of the dragon fruit;
g. pouring the dragon fruit pulp obtained in the step f into a pulping machine, and pulping to obtain dragon fruit pulp;
h. g, sterilizing the dragon fruit pulp obtained in the step g at high temperature, and cooling to room temperature, wherein the high-temperature sterilization method is preferably steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 70 seconds;
step three: preparing a dragon fruit ice cream base liquid:
i. mixing, homogenizing and whipping 12.5 parts by weight of cream and 6.5 parts by weight of eggs to obtain cream and egg whipping liquid;
j. and (2) sterilizing 17.5 parts by weight of pure milk at high temperature, wherein the high-temperature sterilization method is steam sterilization, the temperature is over 105 ℃, the sterilization time is 70 seconds, the milk is precooled to 60 ℃, and 17 parts by weight of pure milk is added. 5, mixing and stirring the cream and the egg whipping liquid, 20 parts by weight of maltose and 6.5 parts by weight of honey uniformly, and cooling to room temperature to obtain auxiliary materials of the pitaya ice cream base liquid;
k. mixing the auxiliary materials of the dragon fruit ice cream base liquid obtained in the step j and the dragon fruit pulp obtained in the step h, uniformly stirring, and performing secondary high-temperature sterilization, preferably, the high-temperature sterilization method is steam sterilization, the temperature is more than 105 ℃, the sterilization time is 70 seconds, and the mixture is cooled to room temperature to obtain the dragon fruit ice cream base liquid;
l, pre-cooling the dragon fruit ice cream base liquid obtained in the step k by using a vacuum pre-cooler, preferably, the vacuum pre-cooling temperature is 5.5 ℃, and the pre-cooling time is 3 hours;
step four: preparing the dragon fruit ice cream:
m, bagging and packaging the base liquid of the dragon fruit ice cream precooled in the step l in vacuum, preferably, the bagging specification is 3 kg/bag, and putting the bag into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 22 hours;
n, taking the base liquid of the dragon fruit ice cream in the step m out of a refrigeration house, and putting the base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the dragon fruit ice cream needs to be manufactured, taking out the conventionally stored dragon fruit ice cream base liquid in the step n, and unfreezing for 9 hours at normal temperature;
and p, unpacking and packaging the base liquid of the dragon fruit ice cream in the step o, pouring the unpacked base liquid into an ice cream machine, and processing to prepare the dragon fruit ice cream.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (8)
1. A manufacturing method of dragon fruit ice cream is characterized by comprising the following steps:
the method comprises the following steps: screening the dragon fruits meeting the conditions for making the dragon fruit ice cream:
a. picking naturally mature dragon fruits, primarily screening, primarily selecting dragon fruit fruits without obvious defects, and removing defective products;
b. c, pre-cooling and storing the dragon fruits screened in the step a in vacuum;
c. b, performing secondary screening on the dragon fruits precooled in the step b, selecting the dragon fruits without obvious defects, and removing defective products;
step two: preparing dragon fruit pulp required by the dragon fruit ice cream:
d. d, washing the secondarily screened pitaya in the step c with clean water to remove soil and dirt on the surface of the pitaya;
e. d, controlling the surface moisture of the dragon fruits washed in the step d to be dry;
f. removing the peel of the dragon fruit dried in the step e to obtain the pulp of the dragon fruit;
g. pouring the dragon fruit pulp obtained in the step f into a pulping machine, and pulping to obtain dragon fruit pulp;
h. g, sterilizing the dragon fruit pulp obtained in the step g at high temperature, and quickly cooling to room temperature;
step three: preparing a dragon fruit ice cream base liquid:
i. mixing, homogenizing and whipping 10-15 parts of cream and 5-8 parts of eggs to obtain cream and egg whipping liquid;
j. sterilizing 15-20 parts by weight of pure milk at high temperature, precooling to 60 ℃, adding 15-18 parts by weight of cream and egg whipping liquid, 15-25 parts by weight of maltose and 5-8 parts by weight of honey, mixing and stirring uniformly, and cooling to room temperature to obtain auxiliary materials of the pitaya ice cream base liquid;
k. mixing and stirring the auxiliary materials of the dragon fruit ice cream base liquid obtained in the step j and the dragon fruit pulp obtained in the step h uniformly, performing secondary high-temperature sterilization, and cooling to room temperature to obtain a dragon fruit ice cream base liquid;
l, pre-cooling the dragon fruit ice cream base liquid obtained in the step k in vacuum;
step four: preparing the dragon fruit ice cream:
m, bagging and packaging the precooled pitaya ice cream base liquid in vacuum in the step l, and putting the packaged pitaya ice cream base liquid into a refrigeration house for quick freezing treatment, wherein the quick freezing temperature is-60 ℃, and the quick freezing time is 20-24 hours;
n, taking the base liquid of the dragon fruit ice cream in the step m out of a refrigeration house, and putting the base liquid into a refrigerator for conventional storage, wherein the storage temperature is-18 ℃;
o, when the dragon fruit ice cream needs to be manufactured, taking out the conventionally stored dragon fruit ice cream base liquid in the step n, and unfreezing the base liquid at normal temperature for 6-12 hours;
and p, unpacking and packaging the base liquid of the dragon fruit ice cream in the step o, pouring the unpacked base liquid into an ice cream machine, and processing to prepare the dragon fruit ice cream.
2. The method for making pitaya ice cream according to claim 1, wherein the pre-cooling temperature for the vacuum pre-cooling storage in the step b is 1-6 ℃, and the pre-cooling time is 2-4 hours.
3. The method of claim 2, wherein the temperature of the vacuum pre-cooling in step i is 1 ℃ to 10 ℃ and the pre-cooling time is 2 to 4 hours.
4. The method for making pitaya ice cream according to claim 3, wherein the high-temperature sterilization method in the steps h, j and k is steam sterilization, the temperature is more than 105 ℃, and the sterilization time is 40-100 seconds.
5. The method of claim 4, wherein the drying control in step e is performed by air knife.
6. The method for making the dragon fruit ice cream as claimed in claim 4, wherein the bagging specification of the dragon fruit ice cream base liquid in the step m is 3 kg/bag.
7. The method of making a dragon fruit ice cream as claimed in any one of claims 1 to 6 wherein the dragon fruit is red heart dragon fruit.
8. A dragon fruit ice cream is characterized in that: the dragon fruit ice cream is manufactured by the manufacturing method of the dragon fruit ice cream as claimed in any one of claims 1-7.
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