CN111955721A - Gastrodia elata edible fungus flavor polyphenol liquid plant enzyme formula and preparation method thereof - Google Patents
Gastrodia elata edible fungus flavor polyphenol liquid plant enzyme formula and preparation method thereof Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a rhizoma gastrodiae edible fungus flavor polyphenol liquid plant enzyme formula which comprises 2.5-5.0kg of rhizoma gastrodiae, 2.5-5.0kg of edible fungus, 3.0-6.0kg of sugar, 0.01-0.1kg of probiotic powder and the balance of water. Furthermore, the present disclosure also provides a method for preparing a polyphenol liquid plant enzyme with a flavor of gastrodia elata edible fungi, which comprises the following steps: step (1), preparing probiotic sugar water; step (2), crushing and sugar supplement; step (3), fermenting; leaching; and (5) sterilizing, finely filtering and filling. According to the invention, the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is used as an enzyme drink which is low in sugar, rich in polyphenol and sour and sweet in taste, has no additive or preservative, is more natural and healthy and is suitable for drinking.
Description
Technical Field
The invention relates to the technical field of enzyme preparation, and particularly relates to a gastrodia elata edible fungus flavor polyphenol liquid plant enzyme formula and a preparation method thereof.
Background
The rhizoma Gastrodiae is dried tuber of Gastrodia elata Blume of Orchidaceae. According to the research, the polyphenol in the gastrodia elata comprises gastrodin, p-hydroxy benzyl alcohol, p-hydroxybenzoic acid, orientin, quercetin, caffeic acid, epicatechin, catechin, cinnamic acid and the like, and has various health-care effects. The artificially planted gastrodia elata tastes slightly sour and has bitter taste, and the wild gastrodia elata has urine odor and is easy to be brought into processed gastrodia elata products.
Plants are a major source of phenolic compounds for human intake. The phenolic compounds can exert antioxidant activity in vivo, and can effectively reduce the risk of cancer, diabetes and cardiovascular diseases of human body. A small amount of ethanol generated in the ferment fermentation process can more effectively leach phenolic compounds extracted from plants. Meanwhile, phenol in the plant matrix is easier to extract due to the action of microorganisms and endogenous enzymes, and organic acid generated in the fermentation process destroys the permeability of cell membranes and promotes the release of bound phenol in plants. The phenol compounds of the non-extractable part which are widely distributed in the plant can also be leached out after being hydrolyzed and released by the action of microorganisms, so that the content of free and combined phenol in the plant enzyme is effectively improved.
The ferment is mixed fermentation liquor which is prepared by taking vegetables, fruits, brown rice, medicinal and edible traditional Chinese medicines and other plants as main raw materials, adding or not adding auxiliary materials, and performing microbial fermentation to obtain the ferment, wherein the mixed fermentation liquor contains specific bioactive components such as amino acid, vitamin, polyphenol and the like and can be eaten by human beings. Theoretically, the active ingredients contained in the ferment can play a plurality of physiological functions in human bodies, so that the edible ferment has the effects of relaxing bowel, improving immunity, resisting fatigue, promoting metabolism and the like. The research on the enzyme in China starts late, and the enzyme products on the market are different in quality at present. Most of the ferment products have complex processes, need to be fermented for many times, have poor flavor and need to be flavored by additives, for example, CN 107296189A takes brown rice, fruits and vegetables and the like as raw materials and carries out alcoholic fermentation, acetic fermentation and lactic fermentation step by step, the processes are complex, the taste of the finished ferment product is slightly sour, a sweetening agent needs to be additionally added for flavoring, and the fragrance is not as good as that of mixed fermentation; CN 105995328B carries out anaerobic fermentation on the turbid cucumis metuliferus juice mixed bacteria and then stores at low temperature, and the obtained ferment stock solution still needs to be prepared if the flavor is not good; or the problem of long fermentation period is existed, which is not beneficial to industrialized production, for example, CN 102018259B is used for preparing a cordyceps sinensis monascus plant enzyme, and the fermentation process takes 35 days; CN 102907726B is prepared by fermenting lemon hermetically to obtain ferment, standing for two months after fermentation, and purifying for one month; CN 105211880B is mixed with fructus fici and fructus fici syrup and fermented naturally for 60-270 days. The natural fermentation also has the problems of over-standard methanol, decomposition of active ingredients, mixed bacteria pollution and the like.
Disclosure of Invention
The invention aims to provide a rhizoma gastrodiae edible fungus flavor polyphenol liquid plant enzyme formula and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a rhizoma Gastrodiae edible fungus flavor polyphenol liquid plant enzyme formula comprises rhizoma Gastrodiae 2.5-5.0kg, edible fungus 2.5-5.0kg, sugar 3.0-6.0kg, probiotic powder 0.01-0.1kg, and water in balance; the probiotic powder is lyophilized powder mixture of yeast, Acetobacter and Lactobacillus plantarum.
Preferably, the sugar is at least one of sucrose, honey, brown sugar and oligosaccharide.
Preferably, the number of viable bacteria in the probiotic powder is more than or equal to 100 hundred million CFU/g.
Preferably, the edible fungi is at least 3 of Auricularia, Tremella, Hericium Erinaceus, bolete, Lentinus Edodes, Pleurotus Ostreatus, Volvariella volvacea, Agaricus bisporus, Flammulina velutipes, Agaricus campestris, and Morchella esculenta.
Furthermore, the present disclosure also provides a method for preparing a polyphenol liquid plant enzyme with a flavor of gastrodia elata edible fungi, which comprises the following steps: the method comprises the following steps:
step (1), preparation of probiotic sugar water:
preparing 10-15% sugar water, adding 10-15% sugar into purified water, sterilizing, and cooling to about 40 deg.C; weighing three probiotic freeze-dried powders of saccharomycetes, acetobacter and lactobacillus plantarum according to the ratio of 1:4:5, adding the probiotic powder into the sterilized cold sugar water under an aseptic condition, uniformly mixing, and activating for 30min, wherein the total weight ratio of the bacteria powder is 0.10-0.15%;
step (2), crushing and sugar supplement:
crushing dry gastrodia elata and dry edible fungus products, and sieving the crushed products with a 30-mesh sieve, wherein the crushing process can improve the content of effective active ingredients of liquid ferment; the crushed particles of the dry gastrodia elata product and the dry edible fungus product respectively account for 6-12% of the total weight ratio; the weight ratio of the three edible fungus dry products is 3:2: 1;
weighing, placing in an oil-free and water-free stainless steel container, sealing, sterilizing, and cooling to normal temperature; adding 60-90% probiotic sugar water under aseptic condition; the water absorption volume of the dry product is expanded, 10 percent of the volume of the fermentation container needs to be reserved, and the dry product is stirred and mixed uniformly;
and (3) fermenting:
sealing and fermenting at 35-45 deg.C for 72-90h, stirring once every 24h, deflating and introducing sterile air; the flavor and the effective components of the liquid ferment obtained by complete anaerobic fermentation are inferior to those of liquid ferment obtained by aerobic fermentation;
and (4) leaching:
taking out after fermentation is finished, adding purified water with the weight ratio of probiotic sugar water being 150-;
and (5) sterilizing, finely filtering and filling:
filtering with 60 mesh sieve to remove residue, centrifuging, fine filtering, sterilizing, and packaging; the pH value of the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is less than or equal to 3.60, the soluble solid content is less than or equal to 6.3, and the total phenol content is more than or equal to 0.5 mg/mL.
Preferably, in the step (2), the gastrodia elata and the edible fungi can be fresh products, but pretreatment of enzyme deactivation processes such as high temperature and microwave is needed, otherwise, liquid ferment of a fermentation product can generate peculiar smell, and the effective leaching rate of total phenols is lower.
Compared with the prior art, the invention has the beneficial effects that: the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi increases enzyme types, is simple in process, free of enzymolysis and secondary fermentation, short in fermentation period, suitable in enzyme stock solution taste, free of medicinal flavor and bitter taste, rich in flavor and capable of producing special fragrance through fermentation. Compared with the product which is not fermented and is fermented by lactic acid, the total phenol content of the mixed ferment prepared by the method is higher. The polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is used as an enzyme drink which is low in sugar, rich in polyphenol and sour and sweet in taste, has no additive or preservative, is more natural and healthy and is suitable for drinking.
Drawings
Fig. 1 is a flow chart for preparing polyphenol liquid plant enzyme with gastrodia elata flavor provided by the invention.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
The following description is made for different formulations:
example one
A rhizoma Gastrodiae edible fungus flavor polyphenol liquid plant enzyme formula comprises 2.5kg of rhizoma Gastrodiae, 2.5kg of edible fungus, 3.0kg of Mel, 0.01kg of probiotic powder, and 100 kg of water; the edible fungi comprise 1.25kg of black fungus, 0.83kg of tremella and 0.42kg of hericium erinaceus; the probiotic powder is lyophilized powder mixture of yeast, Acetobacter and Lactobacillus plantarum.
The scheme also provides a preparation method of the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi, which comprises the following steps:
step (1), preparation of probiotic sugar water:
preparing 10% sugar water, adding 10% Mel in purified water, sterilizing, and cooling to about 40 deg.C; weighing three probiotic freeze-dried powders of saccharomycetes, acetobacter and lactobacillus plantarum according to the ratio of 1:4:5, adding the probiotic powder into the sterilized cold sugar water under an aseptic condition, uniformly mixing, and activating for 30min, wherein the total weight ratio of the bacteria powder is 0.10%;
step (2), crushing and sugar supplement:
crushing dry gastrodia elata and dry edible fungus products, and sieving the crushed products with a 30-mesh sieve, wherein the crushing process can improve the content of effective active ingredients of liquid ferment; the crushed particles of the dry gastrodia elata product and the dry edible fungus product respectively account for 6 percent of the total weight; the edible fungus dry products comprise black fungus, tremella and hericium erinaceus, and the weight ratio of the three edible fungus dry products is 3:2: 1;
weighing, placing in an oil-free and water-free stainless steel container, sealing, sterilizing, and cooling to normal temperature; adding probiotic sugar water under aseptic condition, wherein the weight ratio is 60%; the water absorption volume of the dry product is expanded, 10 percent of the volume of the fermentation container needs to be reserved, and the dry product is stirred and mixed uniformly;
and (3) fermenting:
sealing and fermenting at 35 deg.C for 72h, stirring once every 24h, deflating and introducing sterile air; the flavor and the effective components of the liquid ferment obtained by complete anaerobic fermentation are inferior to those of liquid ferment obtained by aerobic fermentation;
and (4) leaching:
taking out after fermentation is finished, adding purified water with the weight ratio of probiotic sugar water to 150%, stirring, heating to 60 ℃, and keeping the temperature for leaching for 2 hours;
and (5) sterilizing, finely filtering and filling:
filtering with 60 mesh sieve to remove residue, centrifuging, fine filtering, sterilizing, and packaging; the pH value of the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is less than or equal to 3.60, the soluble solid content is less than or equal to 6.3, and the total phenol content is more than or equal to 0.5 mg/mL.
Example two
A rhizoma Gastrodiae edible fungus flavor polyphenol liquid plant enzyme formula comprises rhizoma Gastrodiae 5.0kg, edible fungus 5.0kg, oligosaccharide 6.0kg, probiotic powder 0.1kg, and water 100 kg; the edible fungi comprise 2.5kg of shiitake mushroom, 1.67kg of straw mushroom and 0.83kg of bolete; the probiotic powder is lyophilized powder mixture of yeast, Acetobacter and Lactobacillus plantarum.
Furthermore, the present disclosure also provides a method for preparing a polyphenol liquid plant enzyme with a flavor of gastrodia elata edible fungi, which comprises the following steps:
step (1), preparing probiotic sugar water:
preparing 15% sugar water, adding 15% oligosaccharide by weight into purified water, sterilizing, and cooling to about 40 deg.C; weighing three probiotic freeze-dried powders of saccharomycetes, acetobacter and lactobacillus plantarum according to the ratio of 1:4:5, adding the probiotic powder into the sterilized cold sugar water under an aseptic condition, uniformly mixing, and activating for 30min, wherein the total weight ratio of the bacteria powder is 0.15%;
step (2), crushing and sugar supplement:
crushing dry gastrodia elata and dry edible fungus products, and sieving the crushed products with a 30-mesh sieve, wherein the crushing process can improve the content of effective active ingredients of liquid ferment; the crushed particles of the dry gastrodia elata product and the dry edible fungus product respectively account for 12 percent of the total weight; the dry edible fungus products comprise mushroom, straw mushroom and bolete, and the weight ratio of the three dry edible fungus products is 3:2: 1;
weighing, placing in an oil-free and water-free stainless steel container, sealing, sterilizing, and cooling to normal temperature; adding 90% of probiotic sugar water under aseptic condition; the water absorption volume of the dry product is expanded, 10 percent of the volume of the fermentation container needs to be reserved, and the dry product is stirred and mixed uniformly;
and (3) fermenting:
fermenting at 45 deg.C for 90h under constant temperature, stirring once every 24h, deflating, and introducing sterile air; the flavor and the effective components of the liquid ferment obtained by complete anaerobic fermentation are inferior to those of liquid ferment obtained by aerobic fermentation;
and (4) leaching:
taking out after fermentation is finished, adding purified water with the weight ratio of probiotic sugar water to 300%, stirring, heating to 60 ℃, and keeping the temperature for leaching for 2 hours;
and (5) sterilizing, finely filtering and filling:
filtering with 60 mesh sieve to remove residue, centrifuging, fine filtering, sterilizing, and packaging; the pH value of the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is less than or equal to 3.60, the soluble solid content is less than or equal to 6.3, and the total phenol content is more than or equal to 0.5 mg/mL.
EXAMPLE III
A rhizoma Gastrodiae edible fungus flavor polyphenol liquid plant ferment formula comprises rhizoma Gastrodiae 3.5kg, edible fungus 3.5kg, brown sugar 4.5kg, probiotic powder 0.05kg, and water 100 kg; 1.75kg of edible mushrooms, 1.17kg of agaricus bisporus and 0.58kg of needle mushrooms; the probiotic powder is lyophilized powder mixture of yeast, Acetobacter and Lactobacillus plantarum.
Furthermore, the present disclosure also provides a method for preparing a polyphenol liquid plant enzyme with a flavor of gastrodia elata edible fungi, which comprises the following steps:
step (1), preparation of probiotic sugar water:
preparing 12% sugar water, adding 12% brown sugar into purified water, sterilizing, and cooling to about 40 deg.C; weighing three probiotic freeze-dried powders of saccharomycetes, acetobacter and lactobacillus plantarum according to the ratio of 1:4:5, adding the probiotic powder into the sterilized cold sugar water under an aseptic condition, uniformly mixing, and activating for 30min, wherein the total weight ratio of the bacteria powder is 0.12%;
step (2), crushing and sugar supplement:
crushing dry gastrodia elata and dry edible fungus products, and sieving the crushed products with a 30-mesh sieve, wherein the crushing process can improve the content of effective active ingredients of liquid ferment; the crushed particles of the dry gastrodia elata product and the dry edible fungus product respectively account for 8 percent of the total weight; the edible fungus dry products are mushrooms, agaricus bisporus and flammulina velutipes, and the weight ratio of the three edible fungus dry products is 3:2: 1;
weighing, placing in an oil-free and water-free stainless steel container, sealing, sterilizing, and cooling to normal temperature; adding probiotic sugar water under aseptic condition, wherein the weight ratio is 80%; the water absorption volume of the dry product is expanded, 10% of the volume of the fermentation container needs to be reserved, and the dry product is stirred and mixed evenly.
And (3) fermenting:
fermenting at 40 deg.C for 80h under sealed condition, stirring once every 24h, deflating, and introducing sterile air; the flavor and the effective components of the liquid ferment obtained by complete anaerobic fermentation are inferior to those of liquid ferment obtained by aerobic fermentation;
and (4) leaching:
taking out after fermentation is finished, adding purified water with the weight ratio of the probiotic sugar water to 200%, stirring, heating to 60 ℃, and keeping the temperature for leaching for 2 hours;
and (5) sterilizing, finely filtering and filling:
filtering with 60 mesh sieve to remove residue, centrifuging, fine filtering, sterilizing, and packaging; the pH value of the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is less than or equal to 3.60, the soluble solid content is less than or equal to 6.3, and the total phenol content is more than or equal to 0.5 mg/mL.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The rhizoma gastrodiae edible fungus flavor polyphenol liquid plant enzyme formula is characterized in that: comprises rhizoma Gastrodiae 2.5-5.0kg, domestic fungus 2.5-5.0kg, sugar 3.0-6.0kg, probiotic powder 0.01-0.1kg, and water in balance; the probiotic powder is lyophilized powder mixture of yeast, Acetobacter and Lactobacillus plantarum.
2. The liquid plant ferment formula for polyphenols with flavor of edible gastrodia elata mushrooms according to claim 1, wherein the liquid plant ferment formula comprises: the sugar is at least one of sucrose, Mel, brown sugar, and oligosaccharide.
3. The liquid plant ferment formula for polyphenols with flavor of edible gastrodia elata mushrooms according to claim 1, wherein the liquid plant ferment formula comprises: the number of the live bacteria in the probiotic powder is more than or equal to 100 hundred million CFU/g.
4. The liquid plant ferment formula for polyphenols with flavor of edible gastrodia elata mushrooms according to claim 1, wherein the liquid plant ferment formula comprises: the edible fungi is at least 3 of Auricularia, Tremella, Hericium Erinaceus, boletus, Lentinus Edodes, Pleurotus Ostreatus, Volvariella volvacea, Agaricus bisporus, Flammulina velutipes, Agaricus campestris, and Morchella esculenta.
5. The method for preparing polyphenol liquid plant ferment with flavor of gastrodia elata edible fungi according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:
step (1), preparation of probiotic sugar water:
preparing 10-15% sugar water, adding 10-15% sugar into purified water, sterilizing, and cooling to about 40 deg.C; weighing three probiotic freeze-dried powders of saccharomycetes, acetobacter and lactobacillus plantarum according to the ratio of 1:4:5, adding the probiotic powder into the sterilized cold sugar water under an aseptic condition, uniformly mixing, and activating for 30min, wherein the total weight ratio of the bacteria powder is 0.10-0.15%;
step (2), crushing and sugar supplement:
crushing dry gastrodia elata and dry edible fungus products, and sieving the crushed products with a 30-mesh sieve, wherein the crushing process can improve the content of effective active ingredients of liquid ferment; the crushed particles of the dry gastrodia elata product and the dry edible fungus product respectively account for 6-12% of the total weight ratio; the weight ratio of the three edible fungus dry products is 3:2: 1;
weighing, placing in an oil-free and water-free stainless steel container, sealing, sterilizing, and cooling to normal temperature; adding 60-90% probiotic sugar water under aseptic condition; the water absorption volume of the dry product is expanded, 10 percent of the volume of the fermentation container needs to be reserved, and the dry product is stirred and mixed uniformly;
and (3) fermenting:
sealing and fermenting at 35-45 deg.C for 72-90h, stirring once every 24h, deflating and introducing sterile air; the flavor and the effective components of the liquid ferment obtained by complete anaerobic fermentation are inferior to those of liquid ferment obtained by aerobic fermentation;
and (4) leaching:
taking out after fermentation is finished, adding purified water with the weight ratio of probiotic sugar water being 150-;
and (5) sterilizing, finely filtering and filling:
filtering with 60 mesh sieve to remove residue, centrifuging, fine filtering, sterilizing, and packaging; the pH value of the polyphenol liquid plant enzyme with the flavor of the gastrodia elata edible fungi is less than or equal to 3.60, the soluble solid content is less than or equal to 6.3, and the total phenol content is more than or equal to 0.5 mg/mL.
6. The method for preparing polyphenol liquid plant ferment with flavor of gastrodia elata edible fungi according to claim 5, wherein the method comprises the following steps: in the step (2), the gastrodia elata and the edible fungi can be fresh products, but the gastrodia elata and the edible fungi need to be subjected to enzyme deactivation pretreatment processes such as high temperature and microwave treatment, or the fermented finished product liquid enzyme can generate peculiar smell, and the effective leaching rate of total phenols is lower.
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