CN114831287B - Preparation method of low-bacteria sweet potato whole powder - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of low-bacteria sweet potato whole powder, which comprises the following steps: taking fresh sweet potatoes as raw materials, cleaning and slicing to obtain potato chips, soaking the potato chips in hydrogen peroxide solution, carrying out infrared instant heating and drying, rapidly cooling and superfine grinding to obtain sweet potato whole powder; the cleaning is as follows: firstly, cleaning the surface of a fresh sweet potato with tap water, then soaking the fresh sweet potato in a 0.01% citric acid solution for 3-6 min, and finally, washing the fresh sweet potato with tap water; the concentration of the hydrogen peroxide solution is 0.7 to 0.9 per mill; the temperature of the infrared instant heating and drying is 170-200 ℃ and the treatment time is 80-160 s. The whole sweet potato is fully utilized, and the whole sweet potato powder contains all nutrient substances of fresh sweet potatoes; the invention obviously reduces the microbial quantity of the sweet potato whole powder through a echelon bacteria reduction process; through instantaneous high-temperature drying and rapid cooling treatment, the product starch is partially gelatinized, protein is partially denatured, cellulose is broken and decomposed, and the application property and edibility of the sweet potato whole powder are improved.
Description
Technical Field
The invention belongs to the technical field of agricultural product deep processing, and relates to a preparation method of low-bacteria sweet potato whole powder.
Background
Sweet potato (Dioscorea esculenta (lour.) Burkill) has various health promoting effects such as preventing diabetes, cardiovascular system diseases, cholesterol lowering and anticancer. At present, the sweet potato deep processing technology and products are relatively lacking, the fresh sales are relatively high, the processing conversion rate of the sweet potato is less than 50%, and the processing of the sweet potato is mainly performed on starch and starch-based primary products. In the sweet potato starch processing process, the sweet potato residue content is about 20%, most of the sweet potato residue is discarded as waste, so that not only is the resource wasted, but also the environment pollution is caused. The sweet potato whole powder is an emerging sweet potato processing product, retains original bioactive substances and nutritional ingredients of sweet potato, and is suitable for mass production. Compared with sweet potato starch processing and products, the sweet potato whole powder processing has less processing byproducts and less environmental pollution.
At present, the sweet potato whole powder is processed mainly by the following processes: selecting fresh sweet potato as raw material, cleaning, peeling, protecting color, slicing, rinsing, precooking, cooling, steaming, mashing, dehydrating and drying to obtain granular, snowflake or powder product. The process has the following defects: 1. the cortex accounts for 15-20% of the weight of the fresh potato, and partial dietary fiber and some active ingredients can be lost due to the peeling process, so that the full potato is not really utilized; 2. the dehydration and drying are usually carried out by adopting hot air drying, so that the processing time is long, and the product quality is affected to a certain extent; 3. because the procedures are more and no effective sterilization technology is adopted, the prepared sweet potato whole powder has more microorganisms and has larger safety risk as a raw material. Because the sweet potato cortex contains a large amount of dietary fibers which can affect the taste of the product, if the cortex is utilized, the technical innovation is also a research-worthy direction for solving the problem.
Therefore, aiming at the defects of the existing sweet potato whole powder products and the preparation process, the development of low-bacteria high-quality sweet potato whole powder is a problem to be solved in the industry of sweet potato processed products.
Disclosure of Invention
The invention aims to provide a processing method of a low-bacteria sweet potato whole powder product, aiming at the defects that raw materials cannot be fully utilized, the product has more microorganisms and the like in the traditional sweet potato whole powder preparation process, and solves the problems of microbial safety and rough taste of the traditional sweet potato whole powder product caused by high-content dietary fibers and the like through a process echelon bacteria reduction process, instantaneous high-temperature treatment, rapid cooling and superfine grinding.
The invention is realized by the following technical scheme:
a preparation method of low-bacteria sweet potato whole powder comprises the following steps: taking fresh sweet potatoes as raw materials, cleaning and slicing to obtain potato chips, soaking the potato chips in hydrogen peroxide solution, carrying out infrared instant heating and drying, rapidly cooling and superfine grinding to obtain sweet potato whole powder;
wherein, the cleaning is as follows: firstly, cleaning the surface of a fresh sweet potato with tap water, then soaking the fresh sweet potato in a 0.01% citric acid solution for 3-6 min, and finally, washing the fresh sweet potato with tap water; the concentration of the hydrogen peroxide solution is 0.7-0.9 mill; the temperature of the infrared instant heating and drying is 170-200 ℃ and the treatment time is 80-160 s.
Specifically, the preparation method of the low-bacteria sweet potato whole powder comprises the following steps:
step (1), cleaning: firstly, cleaning the surface of fresh sweet potatoes by tap water, then soaking the fresh sweet potatoes in 0.01% citric acid solution for 3-6 min, and then washing the fresh sweet potatoes by tap water;
step (2), slicing: slicing the cleaned fresh sweet potato directly to obtain potato chips;
step (3), soaking: soaking potato chips in 0.7-0.9% hydrogen peroxide solution for 4-12 min;
step (4), drying: the soaked potato chips are subjected to infrared instant heating and drying at the temperature of 170-200 ℃ for 80-160 seconds;
step (5), rapid cooling: the dried potato chips enter clean tunnel cooling equipment, and sterile cold air is introduced to cool the potato chips to room temperature within 5-10 s;
step (6), superfine grinding: and carrying out superfine grinding on the cooled potato chips to obtain the sweet potato whole powder.
In the step (1), the fresh sweet potatoes are preferably soaked in a 0.01% citric acid solution for 3min.
In the step (2), the thickness of the potato chips is 2-4 mm, preferably 3mm.
In the step (3), the concentration of the hydrogen peroxide solution is preferably 0.7% by weight; the potato chips are preferably soaked in the hydrogen peroxide solution for 6 minutes.
In the step (4), the temperature of the infrared instantaneous heating and drying is preferably 180-200 ℃, more preferably 180 ℃; the time for the infrared instantaneous heating and drying is preferably 120 to 140 seconds, more preferably 120 seconds.
The infrared instantaneous heating and drying equipment adopts far infrared rays, preferably far infrared rays with the wavelength of 15 μm.
In step (5), it is preferable to cool rapidly to room temperature within 7 seconds.
The sterile cold air is obtained by sending cold air sent by a refrigerator into a sterile filter device through a strong blower. The temperature of the sterile cold air is-15 to-20 ℃, and the wind speed of the sterile cold air is 2-5 m/s.
The paving thickness of the potato chips is equal to that of a single potato chip.
The total colony count of the sweet potato whole powder is less than or equal to 100CFU/g, the coliform group is less than or equal to 1CFU/g, and the mould and yeast are less than or equal to 10CFU/g.
The granularity of the sweet potato whole powder is 15-25 mu m, preferably 20 mu m; the water content of the sweet potato whole powder is 6-8%.
The invention has the beneficial effects that:
1. the whole sweet potato is fully utilized, zero-waste processing is realized, the whole sweet potato powder contains all nutrient substances of fresh sweet potatoes, the nutritive value of the product is improved, the added value of the product is improved, and a new way is opened for the deep processing of the sweet potatoes; the product is rich in dietary fiber, and is more beneficial to human health.
2. In the preparation process, the whole potato is soaked by the citric acid solution, the potato chips are soaked by the hydrogen peroxide solution, and the ultra-high temperature instantaneous heating technology is adopted for three times of sterilization and disinfection, so that microorganisms, passivation related enzyme activities and the like carried in the whole sweet potato powder preparation process are effectively removed through a echelon bacteria reduction process, the microorganism quantity of the whole sweet potato powder is obviously reduced, the product quality is improved, the product safety risk is reduced, and the application range of raw materials is widened.
3. Soaking in hydrogen peroxide solution, heating, naturally volatilizing, and green and residue-free.
4. Through instantaneous ultrahigh temperature and rapid cooling treatment, the starch part of the product is gelatinized, the protein part is denatured, cellulose is broken and decomposed, and the like, the application property and edibility of the sweet potato whole powder are improved through macromolecular modification, the processing quality is stable, the taste is fine, the sweet potato whole powder is suitable for the production and processing of wet starch products (such as fresh vermicelli, vermicelli and the like), and the application prospect is wide.
Drawings
FIG. 1 is an SEM image of the skin of a sweet potato as a raw material in example 1.
FIG. 2 is an SEM image of the skin of a sweet potato obtained by infrared instant heating and drying in example 1.
FIG. 3 is an SEM image of the skin of a conventional hot air dried sweet potato of comparative example 3.
Detailed Description
The technical scheme of the invention is further described through the specific embodiments.
The infrared instantaneous heating and drying equipment is far infrared drying equipment, and infrared parameters are as follows: the wavelength is 15 mu m, the heating rate is 300 ℃/min (adjustable), and the rated power is 8KW.
The sample sampling and processing method during microorganism measurement is carried out according to GB 4789.1-2016, and the total number of colonies, coliform group bacteria, mould and yeast test methods are respectively carried out according to GB 4789.2-2016, GB 4789.3-2016 and GB 4789.15-2016. The sensory evaluation of the product was performed as in table 1. The microbiological standards specified by the edible starch of the GB31637-2016 countries are: the total number of colonies (CFU/g) is less than or equal to 10 4 Coliform group bacteria (CFU/g) less than or equal to 10 2 Mould and yeast (CFU/g) less than or equal to 10 3 。
TABLE 1 sweet potato Whole powder sensory evaluation criteria
1. Influence of citric acid solution soaking time on fresh sweet potato raw material microorganism
The surfaces of fresh sweet potatoes were cleaned with tap water, then respectively soaked in 0.01% citric acid solution for 0 (CK), 1, 2, 3, 4, 5, 6min according to table 2, and then rinsed with tap water.
The total colony count (CFU/g), coliform group (CFU/g), mold and yeast (CFU/g) of fresh sweet potato were determined. As can be seen from table 2, the microbial level of the fresh potato stock is still higher and the acid soaking treatment has less effect on coliform, mould and yeast; the microbial level is obviously reduced after the citric acid solution is treated, but the microbial level is not obviously reduced after the citric acid solution is soaked for 3 minutes.
TABLE 2 microbial Effect of citric acid solution (0.01%) soaking time on fresh sweet potato raw materials
2. Microbial effect of hydrogen peroxide solution soaking time on potato chips
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; slicing fresh sweet potato directly to obtain potato chips with the thickness of 3mm; soaking potato chips in hydrogen peroxide solution of 0.1, 0.3, 0.5, 0.7 and 0.9%; the soaked potato chips were drained. The control was not soaked with hydrogen peroxide solution.
The total colony count (CFU/g), coliform (CFU/g), mold and yeast (CFU/g) of potato chips were determined. As can be seen from Table 3, if the hydrogen peroxide concentration is too low (less than or equal to 0.3 per mill), the microbial effect on potato chips is very small; when the concentration of the hydrogen peroxide reaches 0.7 per mill, the obvious bacteria reduction effect can be achieved.
TABLE 3 microbial Effect of Hydrogen peroxide solution concentration on potato chips
3. Microbial effect of hydrogen peroxide solution soaking time on potato chips
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; slicing fresh sweet potato directly to obtain potato chips with the thickness of 3mm; respectively soaking potato chips in 0.7%hydrogen peroxide solution for 2, 4, 6, 8, 10 and 12min; the soaked potato chips were drained.
The total colony count (CFU/g), coliform (CFU/g), mold and yeast (CFU/g) of potato chips were determined. As shown in Table 4, if the soaking time is too short (less than or equal to 2 min), the microbial effect on potato chips is very small; after soaking for 6min, the obvious bacteria-reducing effect can be achieved.
TABLE 4 microbial Effect of Hydrogen peroxide solution soaking time on potato chips
Note that: a the fresh sweet potato raw materials are sequentially washed by tap water, soaked in 0.01% citric acid solution for 3min, then washed by tap water, and sliced to obtain the sweet potato chips with the thickness of 3mm, and the sweet potato chips are not soaked in hydrogen peroxide solution.
4. The infrared instant heating temperature and heating time affect the potato chip microorganism
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; slicing fresh sweet potato directly to obtain potato chips with the thickness of 3mm; respectively soaking potato chips in 0.7%hydrogen peroxide solution for 6min; the soaked potato chips were drained, the potato chips were subjected to infrared instantaneous heating and drying for 120s according to table 5, and then were sent to a tunnel type cooling device, the thickness of the potato chips laid was 3mm, cold air (temperature-20 ℃) sent from a refrigerator was sent to a sterile filter device by a strong blower, and then was sent to a cooling device according to a wind speed of 5m/s, and the potato chips were cooled to room temperature and then ultra-finely pulverized to 20 μm, to obtain whole sweet potato flour.
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; slicing fresh sweet potato directly to obtain potato chips with the thickness of 3mm; respectively soaking potato chips in 0.7%hydrogen peroxide solution for 6min; the soaked potato chips were drained, the potato chips were subjected to infrared instantaneous heating and drying according to table 6, were treated at 180 ℃ for 60, 80, 100, 120, 140, 160, 180s, and then sent to a tunnel cooling device, the potato chips were laid to a thickness of 3mm, cold air (temperature-20 ℃) sent from a refrigerator was sent to a sterile filtration device by a strong blower, and then sent to a cooling device at a wind speed of 5m/s, and the potato chips were cooled to room temperature, and then ultra-finely pulverized to 20 μm, to obtain whole sweet potato powder.
The total colony count (CFU/g), coliform group (CFU/g), mold and yeast (CFU/g) of the sweet potato powder were determined. As is clear from tables 5 and 6, the increase of the heating temperature or the increase of the heating time decreases the microorganism level of the sweet potato product, but the sensory score of the product decreases after the temperature exceeds 180 ℃ or the time exceeds 120s, but the infrared instant heating drying is carried out for 120-140 s at the temperature of 180-200 ℃ to obtain the superior sensory score.
TABLE 5 influence of the infrared instantaneous heating temperature on the microorganism and the sensory of the sweet potato whole powder
Note that: a the potato chips before being dried by infrared instant heating, namely: the adopted sample is prepared by cleaning sweet potato raw material, soaking in 0.01% citric acid solution for 3min, slicing fresh sweet potato, and soaking in 0.7%hydrogen peroxide solution for 6min.
TABLE 6 influence of the IR instant heating time on the microorganism and the sensory of sweet potato whole powder
Example 1
Taking fresh sweet potatoes as raw materials, cleaning with tap water, soaking in 0.01% citric acid solution for 3min, and cleaning with tap water; directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 3mm; soaking potato chips in 0.7 per mill hydrogen peroxide solution for 6min; draining, and then carrying out infrared instant heating and drying at 180 ℃ for 120 seconds; placing the dried potato chips in clean tunnel cooling equipment, wherein the laying thickness of the potato chips is 3mm, sending cold air (the temperature is-20 ℃) sent by a refrigerator into a sterile filtering device by a strong blower, and then entering the cooling equipment according to the wind speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 7 s; the cooled potato chips are subjected to superfine grinding to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 20 mu m, and the water content is 7%.
Sensory evaluation 93 of the product, total colony count (CFU/g) of the product is less than or equal to 50, coliform group (CFU/g) is less than or equal to 1, mould and yeast (CFU/g) is less than or equal to 1.
Example 2
Taking fresh sweet potatoes as raw materials, cleaning with tap water, soaking in 0.01% citric acid solution for 5min, and cleaning with tap water; directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 4mm; soaking potato chips in 0.9%o hydrogen peroxide solution for 10min; the soaked potato chips are subjected to infrared instant heating and drying after being drained, the temperature is 200 ℃, and the time is 160s; placing the dried potato chips in clean tunnel cooling equipment, wherein the laying thickness of the potato chips is 3mm, sending cold air (with the temperature of-20 ℃) sent by a refrigerator into a sterile filtering device by a strong blower, entering the cooling equipment according to the wind speed of 5m/s, and rapidly cooling the potato chips to room temperature within 10 s; the cooled potato chips are subjected to superfine grinding to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 25 mu m, and the water content is 6%.
Sensory evaluation 86, total number of product colonies (CFU/g) is less than or equal to 10, coliform group (CFU/g) is less than or equal to 1, mold and yeast (CFU/g) is less than or equal to 1.
Comparative example 1
Taking fresh sweet potatoes as raw materials, cleaning with tap water, soaking in 0.01% citric acid solution for 3min, and cleaning with tap water; directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 3mm; soaking potato chips in 0.7 per mill hydrogen peroxide solution for 6min; draining the soaked potato chips, and then performing traditional hot air drying at 70 ℃ for 5 hours; placing the dried potato chips in clean tunnel cooling equipment, wherein the laying thickness of the potato chips is 3mm, sending cold air (the temperature is-20 ℃) sent by a refrigerator into a sterile filtering device by a strong blower, and then entering the cooling equipment according to the wind speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 7 s; the cooled potato chips are subjected to superfine grinding to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 20 mu m, and the water content is 9%.
Sensory evaluation of product 75, total number of product colonies (CFU/g) 4.0X10 3 Coli group (CFU/g) less than or equal to 10, mould and yeast (CFU/g) 2.0X10 2 . It is explained that heat-resistant microorganisms in sweet potato cannot be killed by low-temperature heating at 70℃even if the heating time is prolonged. At the same time due to long-time addition ofThe potato flavor of the product is lost due to heat, and the taste is reduced.
Comparative example 2
Fresh sweet potatoes are taken as raw materials, are cleaned by tap water, and are directly sliced to obtain potato chips with the thickness of 3mm; directly carrying out infrared instant heating and drying on potato chips, wherein the temperature is 180 ℃ and the time is 120s; placing the dried potato chips in clean tunnel cooling equipment, wherein the laying thickness of the potato chips is 3mm, sending cold air (the temperature is-20 ℃) sent by a refrigerator into a sterile filtering device by a strong blower, and then entering the cooling equipment according to the wind speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 7 s; the cooled potato chips are subjected to superfine grinding to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 20 mu m, and the water content is 7%.
Sensory evaluation of product 90, total number of product colonies (CFU/g) 3.0X10 4 Coli group (CFU/g) 50, mold and yeast (CFU/g) 3.0X10 2 。
Comparative example 3
Adopts the traditional sweet potato whole powder (direct crushing method) preparation technology: fresh sweet potatoes are taken as raw materials, are cleaned by tap water, peeled and sliced, and have the thickness of 3mm; soaking potato chips in 1% salt solution for 6min (color protection); washing the soaked potato chips, and then drying the potato chips by traditional hot air at the temperature of 70 ℃ for 5 hours; naturally cooling to room temperature; the cooled potato chips are subjected to superfine grinding to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 20 mu m, and the water content is 10%.
Sensory evaluation of product 71, total number of product colonies (CFU/g) 4.0X10 5 Coli group (CFU/g) 80, mold and yeast (CFU/g) 2.0X10 3 。
Comparative example 4
Adopts the traditional sweet potato whole powder (mud making method) preparation technology: cleaning fresh sweet potatoes serving as raw materials with tap water, peeling, soaking peeled sweet potatoes in a 1% salt solution for 6min (color protection), slicing (3 mm), rinsing, pre-boiling with boiling water for 5min, naturally cooling, steaming for 10min, putting into a stirrer, beating into mud, drying in a roller (80 ℃), and naturally cooling to room temperature; the cooled potato chips are subjected to superfine grinding to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 20 mu m, and the water content is 10%.
Sensory evaluation of product 81, total number of product colonies (CFU/g) 3.0X10 4 Coli group (CFU/g) 50, mold and yeast (CFU/g) 3.0X10 2 。
Starch gelatinization is the breaking of regularly arranged starch micelle structures and the breaking of intermolecular hydrogen bonds. The essence of gelatinization is the conversion of ordered (crystalline) to disordered (amorphous) starch molecules in starch. The inventors tested the starch crystallinity of the raw material sweet potato, the sweet potato whole powder prepared in example 1 and the sweet potato whole powder prepared in comparative example 3 by using an X-ray diffraction method, and the results are shown in table 7.
TABLE 7 starch crystallinity of different sweet potato samples
| Sample of | Starch crystallinity (%) |
| Sweet potato raw material | 16.5 |
| Comparative example 3 sweet potato whole flour | 13.2 |
| EXAMPLE 1 sweet potato whole flour | 8.1 |
The inventors used Scanning Electron Microscopy (SEM) to observe sweet potato skin condition. It was found that the sweet potato skin (mainly composed of cellulose) of example 1 after "infrared instant heat drying and rapid cooling treatment" was changed from the original tightly bound crystal bundle state (fig. 1) to weak links between small particles of about 1-5 μm (clear interface, fig. 2), whereas the conventional hot air drying technique of comparative example 3 hardly damaged the crystal bundles (fig. 3).
The above shows that the invention improves the application property and edibility of the sweet potato whole powder through instantaneous ultrahigh temperature and rapid cooling treatment, partial gelatinization of starch, breaking and decomposition of cellulose and the like.
Claims (6)
1. A preparation method of low-fungus sweet potato whole powder is characterized by comprising the following steps: the method comprises the following steps:
step (1), cleaning: firstly, cleaning the surface of fresh sweet potatoes by tap water, then soaking the fresh sweet potatoes in 0.01% citric acid solution for 3-6 min, and then washing the fresh sweet potatoes by tap water;
step (2), slicing: slicing the cleaned fresh sweet potato directly to obtain potato chips with the thickness of 2-4 mm;
step (3), soaking: putting the potato chips into 0.7-0.9 per mill hydrogen peroxide solution for soaking for 6-12 min;
step (4), drying: the soaked potato chips are dried by draining and then are subjected to infrared instant heating and drying at the temperature of 180-200 ℃ for 120-160 s;
step (5), rapid cooling: the dried potato chips enter tunnel cooling equipment, and sterile cold air is introduced to cool the potato chips to room temperature in 5-10 s;
step (6), superfine grinding: superfine grinding is carried out on the cooled potato chips to obtain sweet potato whole powder, the total colony count of the sweet potato whole powder is less than or equal to 100CFU/g, the coliform group is less than or equal to 1CFU/g, the mould and yeast are less than or equal to 10CFU/g, and the granularity of the sweet potato whole powder is 15-25 mu m; the water content of the sweet potato whole powder is 6-8%.
2. The method for preparing the low-bacterial sweet potato whole powder according to claim 1, which is characterized in that: in the step (1), the fresh sweet potatoes are soaked in 0.01% citric acid solution for 3min.
3. The method for preparing the low-bacterial sweet potato whole powder according to claim 1, which is characterized in that: in the step (3), the concentration of the hydrogen peroxide solution is 0.7 per mill; the potato chips were soaked in hydrogen peroxide solution for 6min.
4. The method for preparing the low-bacterial sweet potato whole powder according to claim 1, which is characterized in that: in the step (4), the time of infrared instant heating and drying is 120-140 s.
5. The method for preparing the low-bacterial sweet potato whole powder according to claim 4, which is characterized in that: in the step (4), the temperature of infrared instant heating and drying is 180 ℃; the time for infrared instant heat drying was 120s.
6. The method for preparing the low-bacterial sweet potato whole powder according to claim 1, which is characterized in that: in the step (5), the temperature of the sterile cold air is-15 to-20 ℃, and the wind speed of the sterile cold air is 2-5 m/s.
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