CN108925633A - 一种大鲵蛋白肽益生菌产品 - Google Patents
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Abstract
本发明提供一种大鲵蛋白肽益生菌产品的制备工艺,其具体步骤如下:红枣加入大鲵肉粉碎后,加入水和糖化酶进行糖化,加入***钠,高温灭菌后接种面包酵母,好氧发酵,过滤得滤液Ⅰ和滤渣Ⅰ;向滤渣Ⅰ加入水和中性蛋白酶和氯化钙,30~40℃保温2~4h,再加入绞碎后去皮猕猴桃果汁,搅拌过滤得滤液Ⅱ和滤渣Ⅱ;将果渣Ⅰ进行高温灭菌后加入滤液Ⅰ,好氧发酵,离心得上清液Ⅲ和沉淀Ⅲ;将滤液Ⅱ加到沉淀Ⅲ中,30~40℃保温2~4h,过滤得滤液Ⅳ;将新鲜牛奶进行高温灭菌后,加入乳酸菌和双岐杆菌进行发酵,再与上清液Ⅲ和滤液Ⅳ,混合均匀后0~5℃保存。
Description
技术领域
本发明涉及了一种大鲵蛋白肽益生菌产品及其制备工艺,属于食品加工技术领域。
背景技术
大鲵是现存个体最大的两栖动物,属国家二类保护动物。在我国广泛分布,主要产于长江、黄河及珠江中上游支流的山溪河流中,尤以四川、湖北、湖南、贵州、陕西等省为多。大鲵营养价值高,含有优质蛋白质和丰富的氨基酸、微量元素。其机体中含有50多种天然生物活性物。这些生物活性物在食用、药物、化妆品、健康食品等方面具有独特的研发价值。有文献报道从大鲵体表黏液中制备出大鲵低聚糖肽,通过小鼠抗疲劳实验,发现其具有抗疲劳功能,大鲵低聚糖肽还具有良好的吸湿性和较强的抗紫外线活性。
大鲵低聚糖肽中所含的18种氨基酸中除色氨酸未测出外,人体其它7种必需氨基酸(苏氨酸、缬氨酸、甲硫氨酸、苯丙氨酸、异亮氨酸、亮氨酸、赖氨酸)和组氨酸(婴儿所必需的氨基酸)的含量均较高。其中必需氨基酸中苏氨酸含量最为丰富,高达13.1%。其次是天冬氨酸/酰胺(Asx)和谷氨酸/酰胺(Glx)分别为11.2%和12.5%。而丝氨酸含量最低为0.2%。
公开号为CN101812116A的中国公开了一种大鲵低聚糖肽、制备方法,按如下步骤进行:a.将大鲵黏液在0~10℃时进行匀浆;b.向匀浆中加入1~3倍体积pH 7~8的0.01~0.1M磷酸缓冲液及与匀浆质量比为0.1~1%的复合酶,酶解12~48h;所述复合酶为将海洋碱性蛋白酶、木瓜蛋白酶、胃蛋白酶和胰蛋白酶按活力单位比为3∶3∶2∶2比例混合;c.离心取上清,采用截留分子量为4000Da以下的超滤膜分离器分离,取透过超滤膜的液体;d.通过Sephadex LH-20分子筛层析柱,收集OD280nm吸收峰;e.将所收集的液体通过大孔吸附树脂及活性炭后冷冻干燥,制得大鲵低聚糖肽。
公开号为CN101991038A的中国公开了一种大鲵低聚糖肽保健食品,按质量百分比计有效成份为:大鲵低聚糖肽10~80%、牡蛎多糖1~50%、贻贝多糖1~50%、维生素C 1~50%和牛磺酸1~50%,其中大鲵黏液在0~10℃时进行匀浆,向匀浆中加入1~3倍体积pH7~8的0.01~0.1M磷酸缓冲液及与匀浆质量比为0.1~1%的复合酶,酶解12~48h,离心取上清,采用截留分子量为4000Da以下的超滤膜分离器分离,取透过超滤膜的液体,通过Sephadex LH-20分子筛层析柱,收集OD280nm吸收峰,将所收集的液体通过大孔吸附树脂及活性炭后冷冻干燥,制得大鲵低聚糖肽。
公开号为CN104666740A的中国专利公开了一种胃、胰蛋白酶处理的六味地黄复合微生态口服液的制备方法,步骤如下:(1)将六味地黄丸原料中的六味原料药经粉碎后,制得原料粉末,然后按每百克原料粉末加入200~600克水和炼蜜,混合均匀,制得原料浆液;(2)向步骤(1)制得的原料浆液中加入酸调pH值为1.5~2.2,按每百克六味地黄丸原料加入20~60活力单位的胃蛋白酶,在温度36~38℃,处理2~3小时,碱调pH值为7.8~8.2,制得胃蛋白酶处理的浆液;(3)向步骤(2)制得的胃蛋白酶处理的浆液中,按每百毫升加入20~50活力单位的胰蛋白酶,在温度36~38℃,处理2~3小时,酸调pH值至5.5~6,制得胃、胰蛋白酶处理的浆液;(4)向步骤(3)制得的胃、胰蛋白酶处理的浆液中,按每百毫升接种0.5~2g的经活化的双歧杆菌和1.5~3g的经活化的植物乳杆菌,制得胃、胰蛋白酶处理的六味地黄复合微生态口服液。
公开号为CN104888132A的中国专利公开了一种治疗慢性胃炎的中药组合物,其中药原料及重量份配比为:香附5-20份、川芎10-30份、神曲10-30份、藿香5-20份、栀子5-20份、厚朴5-20份、砂仁5-20份、薤白10-30份、郁金10-30份、枳实5-25份、莱菔子5-20份、炒鸡内金5-20份、炒麦芽5-20份、川棟子5-25份、元胡5-25份、山茱萸5-25份、熟地黄10-30份、五味子2-8份、猴头菌5-20份、炒枣仁10-30份、茯苓10-30份、昆布5-20份、山药10-40份、海螵蛸10-30份、黄连5-20份、甘草5-15份。
公开号为CN105816623A的中国专利公开了一种治疗和改善代谢综合征的益生菌发酵中药复方组合物的制备方法如下:A.取西洋参、黄连粉碎成粗粉,细度为20目~40目,与其它中药加水煎煮两次,第一次加12倍量水浸泡1.0小时,煎煮,煮沸后保持微沸2.0小时,第二次加10倍量水煎煮,煮沸后保持微沸1.0小时,合并煎液,加热至80℃~85℃,调节pH值至6.0,加入高温淀粉酶,保持温度在80℃~85℃,酶解10~15min,淀粉酶解完成后100℃灭酶10min,酶解液浓缩至60℃下相对密度为1.01~1.05,得中药复方提取液;B.向上述中药复方提取液中加入不同配比的葡萄糖、蛋白胨、酵母膏、酵母粉和无机盐,定容,调节pH值至7.0,于115℃高温高压灭菌40min,得无菌中药复方提取物;C.当上述无菌中药复方提取物温度降至39℃时,接种预培养的各体积百分比为0.5%~1.0%的一种或两种及以上双歧杆菌菌液,常规培养约2~8小时后,再次接种预培养的各体积百分比为0.5%~1.0%的一种或两种及以上乳杆菌菌液,继续培养22~27小时;或者同时接种预培养的各体积百分比为0.5%~1.0%的一种或两种及以上双歧杆菌菌液和各体积百分比为0.5%~1.0%一种或两种及以上乳杆菌菌液,发酵25~40小时,当pH值降至4.1以下时,结束发酵,稳定化处理,即得所述的益生菌发酵中药复方组合物。
公开号为CN103609832A的中国公开了一种大鲵活性蛋白粉及其制备方法,由包括以下步骤的方法制成:(1)将大鲵原料制成肉糜,加入大鲵原料重量3.5~4.5倍的水,搅拌均匀,所述大鲵原料为大鲵肉和大鲵混合原料,所述大鲵混合原料为大鲵皮、大鲵肝、大鲵分泌物、大鲵血、大鲵胃、大鲵骨的一种或多种,大鲵肉与大鲵混合原料的重量配比为90~98%:2~10%;(2)加入大鲵原料重量0.3~0.5%复合蛋白酶,在温度45℃~55℃,pH6~7下酶解反应3-5h,水解液煮沸灭酶5-10min,过滤即可得到大鲵活性蛋白水解液,所述复合蛋白酶为碱性蛋白酶、木瓜蛋白酶、风味蛋白酶的混合物;(3)将鲵活性蛋白水解液在80-100℃灭酶、过滤,浓缩干燥,得大鲵蛋白粉;步骤(1)中,所述大鲵原料中大鲵肉与大鲵皮、大鲵肝、大鲵分泌物、大鲵血、大鲵胃、大鲵骨的重量配比为100:0.5~2:0.5~1:0.1~0.5:0.5~1:0.5~1:0.5~2。
公开号为CN104206641A的中国公开了一种大鲵蛋白多肽粉及其制备方法,是将大鲵肉糜与水以固液比1∶2~1∶5的比例混合,加入肉糜质量0.1%~0.55%的柠檬酸钾、肉糜质量0.1%~1%的中性蛋白酶或风味蛋白酶进行酶解,酶解pH为6.5~7.5,温度为40~60℃,酶解时间1~3h;再加入大鲵肉糜质量0.1%~5%的复合蛋白酶,维持温度在40~60℃,继续酶解2~3h。酶解后产物加热至100℃,维持10~15min,过滤得蛋白多肽水解液,加入大鲵肉糜质量0.1%~3%的活性炭,过滤,得蛋白多肽水解液,进行减压真空浓缩,真空冷冻干燥,得大鲵蛋白多肽粉。
公开号为CN104432083A的中国公开了一种大鲵多肽抗氧化口服液的制备方法,其特征在于,所述方法包括如下步骤:1)选取人工饲养大鲵肉为原料,剔除油脂及杂质,洗净沥干后,加入质量为大鲵肉2倍的纯净水进行匀浆处理;2)按质量比2:1的比例,将纯净水加入步骤1)匀浆处理后的大鲵肉,再加入复合酶进行酶解,复合酶用量为沥干大鲵肉质量的0.5%-2%,酶解温度为50-60℃,酶解时间为5-7h,酶解完毕加热酶解液到90℃以上灭酶10-20min,得大鲵酶解多肽液;3)微滤:将步骤2)所得大鲵酶解多肽液经0.45μm微滤膜进行微滤,取滤液;4)超滤:将步骤3)所得滤液采用5000分子量的超滤膜进行超滤,得大鲵多肽液,备用;5)先将大鲵多肽液、白砂糖、苹果汁、柠檬酸、β-环状糊精和水混合均匀,再加入黄原胶溶液,并混合均匀,按质量百分数计,各组分的比例为:大鲵多肽液20-50%、白砂糖8-12%、苹果汁3-5%、柠檬酸0.01-0.03%、β-环状糊精0.5-1%、黄原胶0.05-0.15%,余量为纯净水;6)将步骤5)所得物采用500目滤布过滤,然后进行灌装;7)将步骤6)所得物进行高温高压杀菌,杀菌方式为:升温10min,于110-115℃、0.07MPa杀菌15-40min,分级冷却10min,冷却至中心温度小于40℃,即得大鲵多肽抗氧化口服液成品;所述复合酶,按质量比计,由以下酶组成:中性蛋白酶:木瓜蛋白酶:风味蛋白酶=2:1:1。
公开号为CN104988199A的中国公开了一种大鲵黏液蛋白肽的制备方法,1)电击刺激法采集大鲵粘液,冻干得粘液冻干粉;2)将所得粘液冻干粉加入50~120倍质量的蒸馏水中,再加入黏液冻干粉质量10%-30%的碱性蛋白酶,调节pH至9~9.5,在40~60℃温度条件下酶解1~3h,再将混合液煮沸1~2min,冷却至19~25℃;3)将步骤2)处理完成的混合液在3000-4500r/min条件下,离心10~20min,取清液,调节清液pH值为4~5,在40~45℃温度条件下,加入1%~2%活性碳,搅拌45~60min进行脱色脱腥,然后在3000-4500r/min条件下,离心10-15min,过0.45μm滤膜得滤液;4)将步骤3)处理完成的滤液在30℃-60℃温度条件下旋转蒸发浓缩至原样1/7~1/8,将浓缩液用塑料袋密封,在温度19~25℃,压力150-250MPa条件下,杀菌1-5min,在洁净环境下,真空冷冻干燥、粉碎得到粘液蛋白肽粉。
公开号为CN105018555A的中国公开了一种大鲵皮胶原蛋白肽的制备方法,将大鲵皮脱脂并进行脱腥,再用碱液去黑皮及杂蛋白,然后在温度20~25℃,压力150-300MPa条件下保压10~60min,调节超高压处理过的大鲵皮pH至8~10,加入皮料重量2%~3%的碱性蛋白酶,在温度45~50℃条件下,持续搅拌酶解3~6小时,再将混料煮沸1~2min,冷却至40℃,再调节混料pH至4~5,加入混料质量1%的活性炭,搅拌脱色;将处理完成的混料在转速3000-4500r/min条件下,离心10~15min,再依次经0.45μm的滤膜微滤、截留分子量为4~5kD的超滤膜超滤、截留分子量为2-3kD的纳滤膜纳滤得滤液,再将滤液浓缩至原样的二分之一,将浓缩液冻干并粉碎即得大鲵皮胶原蛋白肽粉。本发明制备胶原蛋白肽分子量小,90%以上分子量小于1000道尔顿。
公开号为CN105399815A的中国公开了一种大鲵胶原糖肽,按如下方法制备:a.以大鲵皮为原料,制得大鲵皮酸溶性胶原蛋白;b.以大鲵皮酸溶性胶原蛋白为原料,制得大鲵皮胶原蛋白肽;c.将10g牡蛎多糖加入到100ml0.01mol/LpH6.5的磷酸钠缓冲液中,搅拌2h,加入5g大鲵胶原蛋白肽及10g牡蛎多糖,继续搅拌2h,4℃静置过夜,再60℃搅拌4h,冷却至室温,9000r/min离心30min,得上清液,冷冻干燥上清液即得到大鲵胶原糖肽。
发明内容
目前猕猴桃果实直接简单添加蜜制成果脯或制成果汁或浸提获得黄酮类物质或经微生物发酵得各种酒类产品,会造成猕猴桃的利用率不高、易氧化物质被微生物发酵所破坏或猕猴桃主要功能性成份损失过大等问题,本发明的目的在于解决现有技术的不足和缺陷,提供一种利用率高、营养丰富的大鲵蛋白肽益生菌产品的制备工艺。
本发明提供一种大鲵蛋白肽益生菌产品的制备工艺,其具体步骤如下:
(1)去核红枣加入2.5~6%(质量比)大鲵肉粉碎后加入两倍至五倍重量的水,加入糖化酶至终浓度为300~1000U/L进行糖化3~5h,再加入***钠至终浓度为0.5~8g/L,高温灭菌后接种5~15%(体积比)面包酵母,好氧发酵2~4天,过滤得滤液Ⅰ和滤渣Ⅰ;
(2)向滤渣Ⅰ加入水,再加入中性蛋白酶至终浓度为100~500U/L和氯化钙至终浓度为1~10g/L,30~40℃保温2~4h,再加入绞碎后去皮猕猴桃果汁,搅拌30~60min,过滤得滤液Ⅱ和滤渣Ⅱ,其中去核红枣重量kg与去皮猕猴桃果汁的量kg比0.5~5:1;
(3)将果渣Ⅰ进行高温灭菌后加入滤液Ⅰ,好氧发酵24~48h,4000~8000rpm离心30~60min得上清液Ⅲ和沉淀Ⅲ;
(4)将滤液Ⅱ加到沉淀Ⅲ中,30~40℃保温2~4h,过滤得滤液Ⅳ;
(5)将新鲜牛奶进行高温灭菌后,加入乳酸菌和双岐杆菌进行发酵24~60h,再与上清液Ⅲ进行10~15℃混合搅拌3~6h,再加入滤液Ⅳ,混合均匀后0~5℃保存即可,其中加入乳酸菌接种量的体积L与灭菌牛奶的体积L为1~4:10,双岐杆菌接种量的体积L与灭菌牛奶的体积L为0.5~2:10。
所述高温灭菌优选为110~121℃,保温20~30min。
所述乳酸菌和双岐杆菌菌种均可以直接从市场购买,面包酵母菌种可以直接从市场购买,如安琪酵母等,培养温度优选为25~35℃。
在一个具体实施方案中,步骤(2)所述加入水量L与去核红枣重量kg比为1~5:1。
在一个具体实施方案中,步骤(4)所述加入新鲜牛奶体积L与去皮猕猴桃果汁的重量kg比为0.5~5:1。
技术效果
1、酵母自溶释放出大量蛋白质,在蛋白酶的作用下形成大量的富硒小肽类物质,又通过短时混合,将各种水果中葡萄糖、蔗糖等糖类物质进行快速转化,形成无糖乳制品,又保留了水果原有风味。
2、产品安全,通过乳酸菌和双岐杆菌的二次发酵,既充分利用了钙离子形成大量的乳酸钙,又有效抑制了所获得产品中酵母的生长,不会随时间造成风味发生变化。
3、通过乳酸菌发酵牛奶,在低温条件下形成乳酸钙混悬液,利用乳酸钙的吸附作用增强了小肽类物质在产品中的稳定性。
具体实施方式
下面用本发明的实施实例来进一步说明本发明的实质性内容,但并不以此限制本发明。
实施例1
取去核红枣50kg加入大鲵肉2kg粉碎后加入150kg的水,加入60000U糖化酶进行糖化4h,再加入320g***钠,高温灭菌后接种15L面包酵母,28℃好氧发酵3天,过滤得滤液Ⅰ和46.7kg滤渣Ⅰ;向滤渣Ⅰ中加入45L水,再加入20000U中性蛋白酶和450g氯化钙,35℃保温4h,再加入绞碎后去皮猕猴桃果汁70kg,搅拌60min,过滤得滤液Ⅱ和滤渣Ⅱ;将滤渣Ⅱ进行高温灭菌后加入滤液Ⅰ,28℃好氧发酵40h,5000rpm离心50min得上清液Ⅲ和沉淀Ⅲ;将滤液Ⅱ加到沉淀Ⅲ中,35℃保温4h,过滤得滤液Ⅳ;将160L牛奶进行高温灭菌后,加入30L乳酸菌和20L双岐杆菌进行发酵40h,再与上清液Ⅲ进行13℃混合搅拌3h,再加入滤液Ⅳ,混合均匀后4℃保存即可。
实施例2
取去核红枣100kg加入大鲵肉5kg粉碎后加入250kg的水,加入150000U糖化酶进行糖化5h,再加入520g***钠,高温灭菌后接种35L面包酵母,28℃好氧发酵3天,过滤得滤液Ⅰ和101.6kg滤渣Ⅰ;向滤渣Ⅰ中加入100L水,再加入25000U中性蛋白酶和650g氯化钙,35℃保温4h,再加入绞碎后去皮猕猴桃果汁150kg,搅拌50min,过滤得滤液Ⅱ和滤渣Ⅱ;将滤渣Ⅱ进行高温灭菌后加入滤液Ⅰ,28℃好氧发酵40h,5000rpm离心50min得上清液Ⅲ和沉淀Ⅲ;将滤液Ⅱ加到沉淀Ⅲ中,35℃保温4h,过滤得滤液Ⅳ;将350L牛奶进行高温灭菌后,加入60L乳酸菌和45L双岐杆菌进行发酵40h,再与上清液Ⅲ进行13℃混合搅拌3h,再加入滤液Ⅳ,混合均匀后4℃保存即可。
对照实施例1
取去核红枣50kg加入大鲵肉2kg粉碎后加入150kg的水,加入60000U糖化酶进行糖化4h,再加入320g***钠,加入绞碎后去皮猕猴桃果汁70kg,高温灭菌后接种15L面包酵母,28℃好氧发酵3天,过滤得滤液Ⅰ和滤渣Ⅰ;向滤渣Ⅰ中加入45L水,再加入20000U中性蛋白酶和450g氯化钙,35℃保温5h,过滤得滤液Ⅱ和滤渣Ⅱ;将160L牛奶进行高温灭菌后,加入30L乳酸菌和20L双岐杆菌进行发酵40h,再与滤液Ⅱ进行13℃混合搅拌3h,混合均匀后4℃保存即可。
对照实施例2
取去核红枣50kg加入大鲵肉2kg粉碎后加入150kg的水,加入绞碎后去皮猕猴桃果汁70kg,加入60000U糖化酶和20000U中性蛋白酶进行酶解4h,再加入320g***钠,高温灭菌后接种15L面包酵母,28℃好氧发酵3天,加入450g氯化钙,35℃保温4h,过滤得滤液Ⅰ和滤渣Ⅰ;将160L牛奶进行高温灭菌后,加入30L乳酸菌和20L双岐杆菌进行发酵40h,再与滤液Ⅰ进行13℃混合搅拌3h,4℃保存即可。
对照实施例3
取去核红枣50kg加入大鲵肉2kg粉碎后加入150kg的水,加入60000U糖化酶进行糖化4h,再加入320g***钠,高温灭菌后接种15L面包酵母,28℃好氧发酵3天,过滤得滤液Ⅰ和45.8kg滤渣Ⅰ;向滤渣Ⅰ中加入40L水,再加入20000U中性蛋白酶,35℃保温4h,再加入绞碎后去皮猕猴桃果汁70kg,搅拌60min,过滤得滤液Ⅱ和滤渣Ⅱ;将滤渣Ⅱ进行高温灭菌后加入滤液Ⅰ,28℃好氧发酵40h,5000rpm离心50min得上清液Ⅲ和沉淀Ⅲ;将滤液Ⅱ加到沉淀Ⅲ中,35℃保温4h,过滤得滤液Ⅳ;将160L牛奶进行高温灭菌后,加入30L乳酸菌和20L双岐杆菌进行发酵40h,再与上清液Ⅲ进行13℃混合搅拌3h,再加入滤液Ⅳ,混合均匀后4℃保存即可。
附:各种产品中有机硒含量、色素抗氧化、小肽含量对比表
取各种样品100mL,检测有机硒的方法按文献资料《保健食品中有机硒和无机硒的分析探讨》提供的方法进行检测;取各种样品100mL,采用DPPH法进行抗氧化效果实验,以20mL去皮猕猴桃果汁为对照;取各种样品100mL,离心取上清,沉淀再加入水离心取上清,合并上清,再加入丙酮后,再离心取沉淀,再加入水,离心干燥称重即为小肽重量,其检测结果见表1。
表1各种产品中硒的含量表
产品 | 有机硒含量mg | 抗氧化率% | 小肽含量mg |
实施例1 | 146.68 | 84.45% | 16.43 |
实施例2 | 143.72 | 87.46% | 15.68 |
对照实施例1 | 94.32 | 53.26% | 10.21 |
对照实施例2 | 87.48 | 50.84% | 6.54 |
对照实施例3 | 84.56 | 79.61% | 8.76 |
Claims (4)
1.一种大鲵蛋白肽益生菌产品的制备工艺,其具体步骤如下:
(1)去核红枣加入2.5~6%(质量比)大鲵肉粉碎后加入两倍至五倍重量的水,加入糖化酶至终浓度为300~1000U/L进行糖化3~5h,再加入***钠至终浓度为0.5~8g/L,高温灭菌后接种5~15%(体积比)面包酵母,好氧发酵2~4天,过滤得滤液Ⅰ和滤渣Ⅰ;
(2)向滤渣Ⅰ加入水,再加入中性蛋白酶至终浓度为100~500U/L和氯化钙至终浓度为1~10g/L,30~40℃保温2~4h,再加入绞碎后去皮猕猴桃果汁,搅拌30~60min,过滤得滤液Ⅱ和滤渣Ⅱ,其中去核红枣重量kg与去皮猕猴桃果汁的量kg比0.5~5:1;
(3)将果渣Ⅰ进行高温灭菌后加入滤液Ⅰ,好氧发酵24~48h,4000~8000rpm离心30~60min得上清液Ⅲ和沉淀Ⅲ;
(4)将滤液Ⅱ加到沉淀Ⅲ中,30~40℃保温2~4h,过滤得滤液Ⅳ;
(5)将新鲜牛奶进行高温灭菌后,加入乳酸菌和双岐杆菌进行发酵24~60h,再与上清液Ⅲ进行10~15℃混合搅拌3~6h,再加入滤液Ⅳ,混合均匀后0~5℃保存即可,其中加入乳酸菌接种量的体积L与灭菌牛奶的体积L为1~4:10,双岐杆菌接种量的体积L与灭菌牛奶的体积L为0.5~2:10。
2.权利要求1方法,其中所述高温灭菌优选为110~121℃,保温20~30min。
3.权利要求1方法,其中步骤(2)所述所述加入水量L与去核红枣重量kg比为1~5:1。
4.权利要求1方法,其中步骤(4)所述加入新鲜牛奶体积L与去皮猕猴桃果汁的重量kg比为0.5~5:1。
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