CN108936572A - 一种百香果风味的辣椒酱及其制备方法 - Google Patents
一种百香果风味的辣椒酱及其制备方法 Download PDFInfo
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- CN108936572A CN108936572A CN201811094318.5A CN201811094318A CN108936572A CN 108936572 A CN108936572 A CN 108936572A CN 201811094318 A CN201811094318 A CN 201811094318A CN 108936572 A CN108936572 A CN 108936572A
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- passion fruit
- fruit
- chilli sauce
- parts
- passion
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Abstract
本发明公开了一种百香果风味的辣椒酱,其由质量份的如下组分组成:辣椒60~80份、百香果果汁10~20份、发酵菌0.1~1份、百香果果胶物5~10份、复合多糖1~5份、南瓜子蛋白0.1~1份、辅料5~10份、护色剂0.01~0.1份、蒸馏水10~20份;所述发酵菌由植物乳酸菌、烟灰红曲霉、紫红曲霉组成。本发明制成的百香果风味辣椒酱酸甜适中,百香果香味浓郁,色泽稳定亮丽呈酒红色。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种百香果风味的辣椒酱及其制备方法。
背景技术
辣椒酱是用辣椒制作成的酱料,是餐桌上比较常见的调味品。有油制和水制两种。油制是用芝麻油和辣椒制成,颜色鲜红,上面浮着一层芝麻油,容易保存。水制是用水和辣椒制成,颜色鲜红,加入蒜,姜,糖,盐等辅料可以长期保存,味道更鲜美。
百香果含有丰富的蛋白质、脂肪、糖、维生素、钙、磷、铁、钾、SOD酶和超纤维等对人体有益物质。百香果浓郁甘美、酸甜可口,生津止渴,同时具有美容养颜、促进代谢,提神醒脑、润肠通便,预防大肠癌;补肾健身、排毒养颜;解酒护肝、消除疲劳;对高血压、高血糖降低胆固醇有功效;口腔溃疡、牙周炎、咽喉炎有功效;对结肠炎、肠胃病有功效;调节血糖、有助预防糖尿病;形成强健骨骼、舒缓骨质疏松;提高人体免疫力,预防疾病等保健功效。目前,未见将百香果应用于辣椒酱中,市场上也未见有百香果风味的辣椒酱。因此,研制一种风味独特的百香果风味的辣椒酱具有极大的市场前景。如果直接在辣椒酱中添加百香果,会改变了辣椒酱的pH值,从而导致辣椒酱中的红色素受pH值的影响不稳定,辣椒酱色泽差。
发明内容
本发明克服了现有的辣椒酱口味单一、辣椒酱稳定差,百香果香味低、色泽不稳定等技术问题,提供一种百香果风味辣椒酱及其制备方法。
为解决上述问题,本发明采取如下技术方案:
一种百香果风味辣椒酱,其由质量份的如下组分组成:辣椒60~80份、百香果果汁10~20份、发酵菌0.1~1份、百香果果胶物5~15份、复合多糖1~5份、南瓜子蛋白0.1~1份、辅料5~10份、护色剂0.01~0.1份、护色剂0.1~1份、蒸馏水10~20份;所述发酵菌由植物乳酸菌、烟灰红曲霉、紫红曲霉组成。
其中,所述复合多糖由质量份的如下组分组成:罗汉果糖苷0.1~0.5份、麦芽粉1~5份、蔗糖1~5份、棉子糖2~6份、葡萄糖8~10份。
其中,所述百香果果胶物由如下方法制备得到,百香果果皮热烫处理20~30min后,去除外表硬层,得到里层软果皮,再将里层软果皮打浆,得到所述百香果果胶物。
其中,所述辅料为蒜、姜、盐、生姜、孜然粉、柠檬酸。
其中,所述护色剂由如下方法制备得到:将桂皮、花椒、八角、丁香、胡椒、肉豆蔻、洋葱进行超微粉碎后,采用质量之比为1:3:5的乙酸乙酯、正丁醇、乙醇混合液回流浸提得到提取液;将提取液与百香果果籽提取液按质量之比为1~4:10混合得到所述护色剂;所述百香果果籽提取液由如下方法制备得到:将百香果粉置于超临界萃取斧中,以无水乙醇为夹带剂进行超临界二氧化碳萃取20~30min,所述超临界萃取温度为35℃,萃取压力为15~20kpa,二氧化碳流速为10L/min。
其中,所述的百香果果籽提取液中黄酮的含量不低于58ug/100g,挥发油含量不低于39ug/100g。
其中,所述发酵菌由菌种活菌数数量比为50:5~8:4~9的植物乳酸菌、烟灰红曲霉、紫红曲霉组成。
进一步的,本发明所述的一种百香果风味辣椒酱的制备方法,包括如下步骤:
(1)辣椒预处理:将辣椒洗净后干燥至辣椒的水分百分含量为20~25%,将辣椒与辅料混合后置于打浆机中制成初级辣椒酱;
(2)百香果处理:将完全成熟的百香果切开后将百香果果肉取出,将果肉和果籽分离得到百香果果汁和百香果果籽;将百香果果籽干燥后用于萃取制备百香果籽提取物;向百香果汁中添加发酵菌和复合多糖、南瓜子蛋白后于25~30℃下发酵2~3d得到百香果发酵果汁;
(3)风味调配:将步骤(1)得到的初级辣椒酱与步骤(2)得到的百香果发酵果汁混合后添加百香果果胶物、护色剂和蒸馏水混合搅拌得到初级百香果辣椒酱;
(4)杀菌:将初级百香果辣椒酱储藏5~10d后进行超高压灭菌,冷却至室温后,进行包装即得到百香果风味辣椒酱;所述的超高压的条件为:温度20~25℃,压力为400~430Mpa;处理时间10~15min。
本发明采用的烟灰红曲霉、紫红曲霉为康源生物科技有限有限公司生产的生香酵母中筛出来的菌株,该生香酵母以烟灰红曲霉和紫红曲霉等为诱发菌株,通过多菌种基因组合技术,诱变选育出来的,在与米曲霉复合制曲时,可产生大量的红色素,生产出的大酱产品红色指数高,颜色鲜亮。在制曲过程中能分解葡萄糖产生酒精和二氧化碳,生成的酒精一部分被氧化成有机酸,一部分与氨基酸及有机酸等化合成酯,因此产品酯香浓郁。红曲霉能产生代谢物Monascidin A等物质,具有一定的抗菌性,能抑制食品中致病菌的生长繁殖,在发酵过程降低了产品中酸类物质的生成,产品口感绵甜纯正,无酸涩感,同时酱产品的保质期可适当延长。
食品变色的原因一方面未酶促褐变,是由于多酚类物质经多酚氧化酶的作用下生成羟基醌等黑色素;另一方面为非酶褐变,具体包括美拉德反应、焦糖化褐变、维生素C变色、酚类物质变色等,抗氧化活性物质在一定程度上可以抑制非酶褐变的产生。本发明采用的护色剂中,百香果果籽提取液和香辛料提取物中会含有鞣质类、黄酮类、萜类等物质具有抗氧活性,含有的有机酸、甙类和多糖等物质具有抑制多酚氧化酶的活性等作用,可以抑制酶促褐变和非酶促褐变,有效的防止辣椒酱发生变色、护色效果好。
本发明与现有技术相比较具有以下有益效果:
(1)本发明采用植物乳酸菌、烟灰红曲霉、紫红曲霉发酵百香果汁,并添加罗汉果糖苷、麦芽粉、蔗糖、棉子糖、葡萄糖组成的植物多糖,植物乳酸菌可利用百香果汁中的糖以及植物多糖发酵产生有机酸,增强百香果汁的酸味,烟灰红曲霉、紫红曲霉也可利用百香果汁中的糖以及植物多糖、南瓜子蛋白发酵生成呈香物质,同时发酵利用南瓜子蛋白、麦芽粉和罗汉果糖苷生成红色素,改善辣椒酱的色泽。本发明制成的百香果风味辣椒酱酸甜适中,百香果香味浓郁,色泽亮丽呈酒红色。
(2)本发明护色剂采用桂皮、花椒、八角、丁香、胡椒、肉豆蔻、洋葱的提取物,此几种原料均为食用香辛料,仅添加其提取物进辣椒酱中对辣椒酱的风味不会引起太大的变化,在不改变风味的同时具有较好的护色效果。本发明选用的食用香辛料提取物采用量之比为1:3:5的乙酸乙酯、正丁醇、乙醇混合液回流浸提得到,其与百香果果籽提取液混合组成护色剂,得到护色剂抗氧化活性高,可保护辣椒酱中的色素氧化,起到较好的护色效果。
(3)本发明没有将步骤(3)风味调配得到初级百香果辣椒酱立即灭菌而是将初级百香果辣椒酱储藏5~10d后进行超高压灭菌。储藏期间,植物乳酸菌、烟灰红曲霉、紫红曲霉还可继续利用辣椒酱中的糖类进一步发酵,生成呈香物质和色素,制成的百香果风味辣椒酱香气浓郁,改善辣椒酱的色泽。
(4)本发明的辣椒酱添加百香果果胶物,制成的辣椒酱性能稳定。本发明百香果果胶物的制备方法采用的是粗提取方式得到的百香果果胶物含有一定百分比的果胶物质外,还含有碳水化合物、多糖、黄酮、多酚、以及粗纤维、维生素、矿物质等物质,一方面这些物质为微生物菌的发酵因子,促进发酵,一方面为发酵菌的发酵底物,在步骤(4)杀菌中,将初级百香果辣椒酱储藏5~10d,此期间百香果果胶物经植物乳酸菌、烟灰红曲霉、紫红曲霉进一步发酵,相比于添加卡拉胶、魔芋胶、黄原胶、亚麻籽胶等,添加百香果果胶物可增强辣椒酱的百香果风味。将百香果果皮制成果胶应用于辣椒酱还可提高百香果的资源利用率。
具体实施方式
下面结合实施例和试验对本发明作进一步说明。
实施例1
一种百香果风味辣椒酱,其由质量份的如下组分组成:辣椒80份、百香果果汁10份、发酵菌1份、百香果果胶物10份、复合多糖5份、南瓜子蛋白1份、辅料5份、护色剂0.1份、蒸馏水10份;所述发酵菌由菌种活菌数数量比为50:8:4的植物乳酸菌、烟灰红曲霉、紫红曲霉组成。所述复合多糖由质量份的如下组分组成:罗汉果糖苷0.1份、麦芽粉1份、蔗糖5份、棉子糖2份、葡萄糖10份。所述百香果果胶物由如下方法制备得到,百香果果皮热烫处理25min后,去除外表硬层,得到里层软果皮,再将里层软果皮打浆,得到所述百香果果胶物。所述辅料为蒜、姜、盐、生姜、孜然粉、柠檬酸。所述护色剂由如下方法制备得到:将桂皮、花椒、八角、丁香、胡椒、肉豆蔻、洋葱进行超微粉碎后,采用质量之比为1:3:5的乙酸乙酯、正丁醇、乙醇混合液回流浸提得到提取液;将提取液与百香果果籽提取液按质量之比为1:10混合得到所述护色剂;所述百香果果籽提取液中黄酮的含量83ug/100g,挥发油含量64ug/100g。所述百香果果籽提取液由如下方法制备得到:将百香果粉置于超临界萃取斧中,以无水乙醇为夹带剂进行超临界二氧化碳萃取30min,所述超临界萃取温度为35℃,萃取压力为15kpa,二氧化碳流速为10L/min。
其制备方法,包括如下步骤:
(1)辣椒预处理:将辣椒洗净后干燥至辣椒的水分百分含量为25%,将辣椒与辅料混合后置于打浆机中制成初级辣椒酱;
(2)百香果处理:将完全成熟的百香果切开后将百香果果肉取出,将果肉和果籽分离得到百香果果汁和百香果果籽;将百香果果籽干燥后用于萃取制备百香果籽提取物;向百香果汁中添加发酵菌和复合多糖、南瓜子蛋白后于25℃下发酵3d得到百香果发酵果汁;
(3)风味调配:将步骤(1)得到的初级辣椒酱与步骤(2)得到的百香果发酵果汁混合后添加百香果果胶物、护色剂和蒸馏水混合搅拌得到初级百香果辣椒酱;
(4)杀菌:将初级百香果辣椒酱储藏10d后进行超高压灭菌,冷却至室温后,进行包装即得到百香果风味辣椒酱;所述的超高压的条件为:温度20℃,压力为430Mpa;处理时间10min。
实施例2
一种百香果风味辣椒酱,其由质量份的如下组分组成:辣椒60份、百香果果汁20份、发酵菌0.1份、百香果果胶物15份、复合多糖1份、南瓜子蛋白0.1份、辅料10份、护色剂0.01份、蒸馏水20份;所述发酵菌由菌种活菌数数量比为50:5:9的植物乳酸菌、烟灰红曲霉、紫红曲霉组成。所述复合多糖由质量份的如下组分组成:罗汉果糖苷0.5份、麦芽粉5份、蔗糖1份、棉子糖6份、葡萄糖8份。所述百香果果胶物由如下方法制备得到,百香果果皮热烫处理20min后,去除外表硬层,得到里层软果皮,再将里层软果皮打浆,得到所述百香果果胶物。所述辅料为蒜、姜、盐、生姜、孜然粉、柠檬酸。所述护色剂由如下方法制备得到:将桂皮、花椒、八角、丁香、胡椒、肉豆蔻、洋葱进行超微粉碎后,采用质量之比为1:3:5的乙酸乙酯、正丁醇、乙醇混合液回流浸提得到提取液;将提取液与百香果果籽提取液按质量之比为4:10混合得到所述护色剂;所述百香果果籽提取液中黄酮的含量92ug/100g,挥发油含量82ug/100g。所述百香果果籽提取液由如下方法制备得到:将百香果粉置于超临界萃取斧中,以无水乙醇为夹带剂进行超临界二氧化碳萃取20min,所述超临界萃取温度为35℃,萃取压力为20kpa,二氧化碳流速为10L/min。
其制备方法,包括如下步骤:
(1)辣椒预处理:将辣椒洗净后干燥至辣椒的水分百分含量为20%,将辣椒与辅料混合后置于打浆机中制成初级辣椒酱;
(2)百香果处理:将完全成熟的百香果切开后将百香果果肉取出,将果肉和果籽分离得到百香果果汁和百香果果籽;将百香果果籽干燥后用于萃取制备百香果籽提取物;向百香果汁中添加发酵菌和复合多糖、南瓜子蛋白后于30℃下发酵2d得到百香果发酵果汁;
(3)风味调配:将步骤(1)得到的初级辣椒酱与步骤(2)得到的百香果发酵果汁混合后添加百香果果胶物、护色剂和蒸馏水混合搅拌得到初级百香果辣椒酱;
(4)杀菌:将初级百香果辣椒酱储藏5d后进行超高压灭菌,冷却至室温后,进行包装即得到百香果风味辣椒酱;所述的超高压的条件为:温度25℃,压力为400Mpa;处理时间15min。
实施例3
一种百香果风味辣椒酱,其由质量份的如下组分组成:辣椒70份、百香果果汁15份、发酵菌0.5份、百香果果胶物5份、复合多糖3份、南瓜子蛋白0.5份、辅料8份、护色剂0.05份、蒸馏水15份;所述发酵菌由菌种活菌数数量比为50:7:7的植物乳酸菌、烟灰红曲霉、紫红曲霉组成。所述复合多糖由质量份的如下组分组成:罗汉果糖苷0.2份、麦芽粉3份、蔗糖3份、棉子糖5份、葡萄糖9份。所述百香果果胶物由如下方法制备得到,百香果果皮热烫处理30min后,去除外表硬层,得到里层软果皮,再将里层软果皮打浆,得到所述百香果果胶物。所述辅料为蒜、姜、盐、生姜、孜然粉、柠檬酸。所述护色剂由如下方法制备得到:将桂皮、花椒、八角、丁香、胡椒、肉豆蔻、洋葱进行超微粉碎后,采用质量之比为1:3:5的乙酸乙酯、正丁醇、乙醇混合液回流浸提得到提取液;将提取液与百香果果籽提取液按质量之比为3:10混合得到所述护色剂;所述百香果果籽提取液中黄酮的含量72ug/100g,挥发油含量53ug/100g。所述百香果果籽提取液由如下方法制备得到:将百香果粉置于超临界萃取斧中,以无水乙醇为夹带剂进行超临界二氧化碳萃取25min,所述超临界萃取温度为35℃,萃取压力为18kpa,二氧化碳流速为10L/min。
其制备方法,包括如下步骤:
(1)辣椒预处理:将辣椒洗净后干燥至辣椒的水分百分含量为23%,将辣椒与辅料混合后置于打浆机中制成初级辣椒酱;
(2)百香果处理:将完全成熟的百香果切开后将百香果果肉取出,将果肉和果籽分离得到百香果果汁和百香果果籽;将百香果果籽干燥后用于萃取制备百香果籽提取物;向百香果汁中添加发酵菌和复合多糖、南瓜子蛋白后于28℃下发酵3d得到百香果发酵果汁;
(3)风味调配:将步骤(1)得到的初级辣椒酱与步骤(2)得到的百香果发酵果汁混合后添加百香果果胶物、护色剂和蒸馏水混合搅拌得到初级百香果辣椒酱;
(4)杀菌:将初级百香果辣椒酱储藏8d后进行超高压灭菌,冷却至室温后,进行包装即得到百香果风味辣椒酱;所述的超高压的条件为:温度22℃,压力为420Mpa;处理时间12min。
为了说明本发明的技术效果,设置如下对照组:
对照组1
对照组1与实施例1的百香果风味辣椒酱及其制备方法基本相同,区别在于,对照组1的发酵菌仅为烟灰红曲霉。
对照组2
对照组2与实施例1的百香果风味辣椒酱及其制备方法基本相同,区别在于,对照组2发酵菌仅为植物乳酸菌。
对照组3
对照组3与实施例1的百香果风味辣椒酱及其制备方法基本相同,区别在于,对照组3的复合多糖换成罗汉果糖苷。
对照组4
对照组4与实施例1的百香果风味辣椒酱及其制备方法基本相同,区别在于,对照组4的复合多糖为蔗糖和葡萄糖。
对照组5
对照组5与实施例1的百香果风味辣椒酱及其制备方法基本相同,区别在于,对照组5采用七成熟的百香果为原料且百香果果汁不采用发酵菌发酵。
对照组6
对照组6与实施例1的百香果风味辣椒酱及其制备方法基本相同,区别在于,对照组6不添加南瓜子蛋白。
1、感官测评
感官评价方法说明
本试验的感官评价方法采用评分实验,要求品评员以数字标度的方式评价样品品质,此方法可以评价一种或多种产品的一个或多个指标的性质,应用广泛,常用于评价新产品。
器具:
一次性纸盘;漱口用纯净水;一次性筷子。
实验步骤:
①品评开始之前,统一说明感官指标和记分方法,具体感官评分标准见表1;
②选择20位品评员参与此次感官评价。
感官评分标准
表1
对实施例1~实施例3以及对照组1~对照组6制成的百香果风味辣椒酱进行感官检测,采用20个评分员对百香果风味辣椒酱进行感官平分,各项指标的平均值结果如下表2。
表2
由表1和表2的实施例1、实施例2、实施例3和对照组5的百香果风味辣椒酱相比可知,采用七成熟的百香果为原料且百香果果汁不采用发酵菌制成的百香果风味辣椒酱无百香果香味,口感偏辣,而本明采用完全熟透的百香果并采用发酵菌发酵后制成的百香果风味辣椒酱酸甜适中,香味浓郁,说明本发明采用完全熟透的百香果并采用发酵菌发酵具有增香效果。由实施例1、实施例2、实施例3和对照组1~对照组4、对照组6的百香果风味辣椒酱相比可知,发酵菌仅为烟灰红曲霉时,制成的百香果风味辣椒酱色泽偏深层,暗沉,口感有辣味但不酸,有轻微的百香果香和辣椒香。发酵菌仅为植物乳酸菌时,制成的百香果风味辣椒酱色泽呈浅棕色,口感偏酸,只有辣椒香。步骤(2)中,百香果果汁发酵添加的复合多糖为罗汉果糖苷时,制成的百香果风味辣椒酱色泽呈酒红色,口感有辣味,酸味过重,有浓郁的百香果香和辣椒香。步骤(2)中,百香果果汁发酵添加的复合多糖为蔗糖和葡萄糖时,制成的百香果风味辣椒酱色泽呈酒红色,口感有辣味和酸味过重,无百香果香,有辣椒香。不添加南瓜子蛋白进行配合发酵时,辣酱酱的色泽和香味都明显比本发明差。由此说明本发明采用植物乳酸菌、烟灰红曲霉、紫红曲霉并添加罗汉果糖苷、麦芽粉、蔗糖、棉子糖、葡萄糖组成的复合多糖以及南瓜子蛋白进行发酵,可产生适宜的有机酸、香味和色素,制成的百香果风味辣椒酱酸甜适中,香味浓郁、颜色亮丽。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (8)
1.一种百香果风味辣椒酱,其特征在于,其由质量份的如下组分组成:辣椒60~80份、百香果果汁10~20份、发酵菌0.1~1份、百香果果胶物5~15份、复合多糖1~5份、南瓜子蛋白0.1~1份、辅料5~10份、护色剂0.1~1份、蒸馏水10~20份;所述发酵菌由植物乳酸菌、烟灰红曲霉、紫红曲霉组成。
2.根据权利要求1所述的一种百香果风味辣椒酱,其特征在于,所述复合多糖由质量份的如下组分组成:罗汉果糖苷0.1~0.5份、麦芽粉1~5份、蔗糖1~5份、棉子糖2~6份、葡萄糖8~10份。
3.根据权利要求1所述的一种百香果风味辣椒酱,其特征在于,所述百香果果胶物由如下方法制备得到,百香果果皮热烫处理20~30min后,去除外表硬层,得到里层软果皮,再将里层软果皮打浆,得到所述百香果果胶物。
4.根据权利要求1所述的一种百香果风味辣椒酱,其特征在于,所述辅料为蒜、姜、盐、生姜、孜然粉、柠檬酸。
5.根据权利要求1所述的一种百香果风味辣椒酱,其特征在于,所述护色剂由如下方法制备得到:将桂皮、花椒、八角、丁香、胡椒、肉豆蔻、洋葱进行超微粉碎后,采用质量之比为1:3:5的乙酸乙酯、正丁醇、乙醇混合液回流浸提得到提取液;将提取液与百香果果籽提取液按质量之比为1~4:10混合得到所述护色剂;所述百香果果籽提取液由如下方法制备得到:将百香果粉置于超临界萃取斧中,以无水乙醇为夹带剂进行超临界二氧化碳萃取20~30min,所述超临界萃取温度为35℃,萃取压力为15~20kpa,二氧化碳流速为10L/min。
6.根据权利要求5所述的一种百香果风味辣椒酱,其特征在于,所述的百香果果籽提取液中黄酮的含量不低于58ug/100g,挥发油含量不低于39ug/100g。
7.根据权利要求1所述的一种百香果风味辣椒酱,其特征在于,所述发酵菌由菌种活菌数数量比为50:5~8:4~9的植物乳酸菌、烟灰红曲霉、紫红曲霉组成。
8.根据权利要求1-7任一所述的一种百香果风味辣椒酱的制备方法,其特征在于,包括如下步骤:
(1)辣椒预处理:将辣椒洗净后干燥至辣椒的水分百分含量为20~25%,将辣椒与辅料混合后置于打浆机中制成初级辣椒酱;
(2)百香果处理:将完全成熟的百香果切开后将百香果果肉取出,将果肉和果籽分离得到百香果果汁和百香果果籽;将百香果果籽干燥后用于萃取制备百香果籽提取物;向百香果汁中添加发酵菌和复合多糖、南瓜子蛋白后于25~30℃下发酵2~3d得到百香果发酵果汁;
(3)风味调配:将步骤(1)得到的初级辣椒酱与步骤(2)得到的百香果发酵果汁混合后添加百香果果胶物、护色剂和蒸馏水混合搅拌得到初级百香果辣椒酱;
(4)杀菌:将初级百香果辣椒酱储藏5~10d后进行超高压灭菌,冷却至室温后,进行包装即得到百香果风味辣椒酱;所述的超高压的条件为:温度20~25℃,压力为400~430Mpa;处理时间10~15min。
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