CN115226826A - Preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar - Google Patents
Preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar Download PDFInfo
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- 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
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- 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
- A23L2/52—Adding ingredients
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar, which comprises the following steps: screening and cleaning highland barley materials, air-drying, sequentially grinding and shelling, soaking and stewing, and fermenting and desugaring to obtain desugarized materials; grinding and peeling the desugarized materials to obtain highland barley base materials and highland barley paste powder layer powder; cooking highland barley base material under high pressure to obtain cured material, pressing into sheet material, drying and dehydrating to obtain highland barley sheet; mixing and finely grinding the highland barley slices, the meal replacement powder and the taste auxiliary materials according to the weight components, sterilizing and packaging to obtain the highland barley meal replacement solid beverage; wherein, the meal replacement powder is added with highland barley aleurone layer powder. Therefore, after fermentation and sugar removal, secondary grinding is carried out, the ground aleurone layer is collected, the highland barley aleurone layer powder is prepared, meal replacement powder is added, and aleurone layer loss in the processing process is avoided, so that highland barley is fully processed, the taste quality is guaranteed, meanwhile, the finished product is still rich in beta-glucan, the human blood sugar can be reduced in an auxiliary mode after eating, and convenience meal replacement and food health are both considered.
Description
Technical Field
The invention relates to the technical field of grain processing, in particular to a preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar.
Background
In fast-paced work and life, people put forward higher practical demands on convenient diet in order to reduce cooking and dining time, fast food replacing products with various flavors are rapidly popularized on the market, and grain products have the advantages of long shelf life, eating only by being brewed by boiling water or dairy products, strong satiety after eating and the like, so that the grain products have a larger proportion in the fast food products.
In the production process, in order to realize instant eating or quick brewing, and simultaneously to finish sterilization and disinfection, most cereal products adopt a plurality of procedures to treat the cereal so as to ensure that the cereal can maintain stable characters for a long time and can be quickly softened when being brewed. However, taking the highland barley product as an example, compared with other common grains in life, the aging of the highland barley requires a longer cooking time, so that the highland barley is usually subjected to the polishing and cooking processes during the production of the highland barley product, so as to ensure that the outer surface of the highland barley product does not have a rough taste and the interior of the highland barley product does not have a raw mind. In the processing mode, the aleurone layer (the aleurone layer is rich in beta-glucan and can reduce the blood sugar of a human body) of the highland barley falls off completely, and a large number of trace elements are taken away by steam and soup and run away in long-time cooking, so that the highland barley product loses the advantages of the highland barley product in a healthy layer compared with other grains.
Disclosure of Invention
The embodiment of the invention discloses a preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar, wherein highland barley is subjected to secondary grinding after being fermented and desugarized, a ground aleurone layer is collected to prepare highland barley aleurone layer powder, meal replacement powder is added into the highland barley aleurone layer powder, and the aleurone layer rich in beta-glucan is prevented from losing in the processing process, so that highland barley is fully processed to ensure the taste quality, the finished product is still rich in beta-glucan, the highland barley meal replacement solid beverage can assist in reducing blood sugar of a human body after being eaten, and convenient meal replacement and food health are both considered.
The first aspect of the embodiment of the invention discloses a preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar, which comprises the following steps:
adopting a screen drum to rotate to screen off particles and impurities which do not reach the standard in the highland barley material, adopting clear water to soak, stirring for 10min, draining and airing;
sequentially grinding and shelling the dried highland barley material, soaking and stewing, and fermenting to remove sugar to obtain a desugared material;
grinding and peeling the desugarized material to obtain highland barley base stock and highland barley paste powder layer powder;
soaking the highland barley base stock for 6-24 hours by using clear water, and then cooking at high pressure to obtain a cured material;
draining the cured material and pressing into a flaky material by a tablet press;
drying and dehydrating the flaky material by adopting an infrared baking machine to obtain highland barley flakes;
according to the weight components, 3 parts of highland barley tablets, 2 parts of meal replacement powder and 1-1.5 parts of taste auxiliary materials are mixed and finely ground, and are sterilized and packaged to obtain the highland barley meal replacement solid beverage.
As an alternative embodiment, milling is used to remove insoluble dietary fiber outside the outer skin of the conforming material.
As an alternative embodiment, the duration of the autoclaving time of the highland barley base stock is determined based on the particle size of the highland barley base stock and the duration of the soaking time.
As an alternative embodiment, the particle size of the highland barley base stock is roughly determined based on the mesh number of the sieve drum;
the soaking time of the highland barley base stock is correspondingly reduced by 0.5h every 2h after being prolonged on the basis of 6 h.
As an optional embodiment, the meal replacement powder comprises 12.8 parts of skimmed milk powder, 5 parts of yak skimmed milk powder, 5 parts of resistant dextrin, 18 parts of germinated black highland barley powder, 7 parts of highland barley paste powder layer powder, 13 parts of soybean protein isolate, 3 parts of hawthorn fructose, 6 parts of maltodextrin, 3 parts of oat powder, 2 parts of xylitol, 4 parts of inulin, 1 part of Plantago ovata husk, 0.9 part of millet sprout extract, 6 parts of whey protein, 9 parts of matcha powder and 1 part of brown rice by weight.
As an alternative embodiment, the ingredients of the taste-imparting ingredient include at least two of cocoa powder, cocoa essence, coffee powder, coffee essence, chia seed, vb, vc, matcha powder or brown rice.
As an optional implementation mode, a pneumatic screening machine is adopted to screen and collect the skin base material fallen off in the grinding process of the desugarized material;
drying and crushing the cortical base material to obtain the highland barley aleurone layer powder.
As an optional implementation mode, two parts of highland barley meal replacement solid beverages with the same weight are selected and respectively set as a cold soaking group and a hot soaking group;
soaking the cold-soaking group in excessive cold water at 20 ℃ for 5 minutes, and measuring the content of precipitate in the cold-soaking group;
soaking the hot bubble group in excess hot water at 95 ℃ for 2 minutes, and measuring the content of precipitate in the hot bubble group;
if the content of the precipitate in the cold-soaking group or the hot-soaking group exceeds a content threshold, the highland barley meal replacement solid beverage in the batch is an unqualified product;
wherein, highland barley aleurone layer powder is added into the meal replacement powder.
Compared with the prior art, the embodiment of the invention has the following beneficial effects:
the highland barley is fermented and desugared, then secondary grinding is carried out, the ground aleurone layer is collected, the highland barley aleurone layer powder is prepared, meal replacement powder is added, loss of the aleurone layer rich in beta-glucan in the processing process is avoided, accordingly, the highland barley is fully processed, the taste quality is guaranteed, meanwhile, the finished product is still rich in the beta-glucan, the blood sugar of a human body can be reduced in an auxiliary mode after eating, and convenient meal replacement and food health are both considered.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a schematic flow chart of a preparation method of a highland barley meal replacement solid beverage capable of assisting in reducing blood sugar, which is disclosed by the embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The embodiment of the invention discloses a preparation method of a highland barley meal replacement solid beverage capable of assisting in reducing blood sugar, which comprises the steps of carrying out secondary grinding after highland barley is fermented to remove sugar, collecting a ground aleurone layer, preparing highland barley aleurone layer powder, adding meal replacement powder, and avoiding loss of the aleurone layer rich in beta-glucan in the processing process, so that the highland barley is fully processed to ensure the taste quality, the finished product is still rich in the beta-glucan, the blood sugar of a human body can be assisted to be reduced after eating, and convenient meal replacement and food health are both considered.
Referring to fig. 1, fig. 1 is a schematic flow chart of a method for preparing a highland barley meal replacement solid beverage for assisting in reducing blood glucose according to an embodiment of the present invention. As shown in fig. 1, the preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar can comprise the following steps.
101. Adopting a screen drum to rotate and screen out particles and impurities which do not reach the standard in the highland barley material, adopting clear water to soak, washing and stirring for 10min, draining and airing.
In this embodiment, the particle size of the highland barley base material is roughly determined based on the mesh number of the sieve drum, and a plurality of holes are formed in the sieve drum, so that by rolling, substandard particles with too small particle size, sand, grass clippings, grass stalks and other impurities are efficiently screened out, the particle size is only retained in the sieve drum to reach the standard, and then the highland barley is dried after being soaked and washed with clear water, so that dust and stains attached to the surface of the highland barley are removed.
Therefore, when products with different standards and specifications are prepared, the particle size of the highland barley can be adjusted by replacing the sieve drum with the corresponding mesh number without excessive adjustment at a raw material purchasing end.
102. And sequentially grinding and shelling the dried highland barley material, soaking and stewing, and fermenting to remove sugar to obtain a desugared material.
In this example, milling is used to remove insoluble dietary fiber from the outer surface of the cortex of the material that meets the standard.
The screened and cleaned highland barley is firstly milled, and hard epidermis containing a large amount of insoluble dietary fibers is milled, so that the influence of the epidermis on the taste is avoided.
In the embodiment, the content of saccharide substances in the highland barley can be obviously reduced by fermenting and removing the sugar, so that the sugar intake of a human body is reduced, and the human body is healthier after the highland barley is eaten for a long time.
In addition, the reduction of the saccharides also makes the highland barley less prone to getting damp and going bad, so that the storage period can be prolonged, and the storage difficulty can be reduced.
103. Grinding and peeling the desugarized material to obtain highland barley base material and highland barley paste powder layer powder.
In this embodiment, the desugared highland barley is further milled for the second time, and the milled highland barley is the aleurone layer.
As an optional implementation manner, the highland barley aleurone layer powder which falls off during the milling process of the desugarized material is collected by a wind power sieving machine, dried and crushed to obtain highland barley aleurone layer powder.
The highland barley aleurone layer rich in beta-glucan is collected, dried and crushed to be used as a component of meal replacement powder, so that the content of the beta-glucan in a finished product is remarkably improved, and the product has a good food therapy effect on a human body because the beta-glucan has a good function of assisting in reducing blood sugar of the human body.
104. The highland barley base stock is soaked in clear water for 6 to 24 hours and then is steamed and cooked under high pressure to obtain cured materials.
In the embodiment, the highland barley which is subjected to the preorder processing is subjected to high-pressure cooking and is soaked before the high-pressure cooking, so that highland barley particles are ensured to absorb enough water, and the highland barley particles are not fractured and disintegrated due to deformation in the cooking process.
As an optional embodiment, the soaking time of the highland barley base stock is correspondingly reduced by 0.5h every 2h after the soaking time is prolonged on the basis of 6 h. It can be seen that the variation of the soaking time and the autoclaving time is not equal. Thus, the high-pressure cooking time can be reduced by prolonging the soaking time, so that the production energy consumption is reduced. Or when the production efficiency needs to be improved, the soaking time can be properly reduced, and the material turnover rate is improved by increasing the high-pressure cooking time, so that the production efficiency is improved.
105. The cured material is drained and pressed into a tablet by a tablet press.
In the embodiment, the cured granular highland barley is pressed into the sheet, so that the drying efficiency can be improved in the subsequent drying process, and the situation that the inside of the granular highland barley is not dried in place is avoided.
106. And drying and dehydrating the sheet material by adopting an infrared baking machine to obtain the highland barley slices.
In the embodiment, the highland barley which is cured and pressed into the sheet shape is dried and dehydrated, and the highland barley sheet which is storage and transportation resistant can be obtained.
107. Mixing and finely grinding 3 parts of highland barley slices, 2 parts of meal replacement powder and 1-1.5 parts of taste auxiliary materials according to the weight components, sterilizing and packaging to obtain highland barley meal replacement solid beverage;
in this embodiment, the meal replacement powder is added with the highland barley aleurone layer powder.
As an optional embodiment, the meal replacement powder comprises 12.8 parts of skimmed milk powder, 5 parts of yak skimmed milk powder, 5 parts of resistant dextrin, 18 parts of germinated black highland barley powder, 7 parts of highland barley aleurone layer powder, 13 parts of soybean protein isolate, 3 parts of hawthorn fruit fructose, 6 parts of maltodextrin, 3 parts of oat powder, 2 parts of xylitol, 4 parts of inulin, 1 part of psyllium husk, 0.9 part of rice sprout extract, 6 parts of whey protein, 9 parts of matcha powder and 1 part of brown rice by weight.
As an alternative embodiment, the ingredients of the mouthfeel aid include at least two of cocoa powder, cocoa essence, coffee powder, coffee essence, chia seed, vb, vc, matcha powder, or brown rice.
In this embodiment, the highland barley meal replacement solid beverage is subjected to spot inspection.
As an optional implementation mode, two parts of highland barley meal replacement solid beverages with the same weight are selected and respectively set as a cold soaking group and a hot soaking group; soaking the cold soaking group in 20 deg.C excessive cold water for 5 min, and measuring precipitate content; soaking the hot soaking group in excessive hot water at 95 deg.C for 2 min, and measuring the precipitate content; if the content of the precipitate in the cold-soaking group or the hot-soaking group exceeds the content threshold, the highland barley meal replacement solid beverage of the batch is an unqualified product.
Specifically, by taking the solubility and the content of the precipitate as indexes, if the excessive precipitate still exists after the excessive cold water is soaked for a long time or the excessive hot water is soaked for a short time, the batch of products are determined to be not treated in the processes of soaking, high-pressure cooking and the like, so that when the quality of the finished product is changed due to the property difference of the raw materials, the process can be found in time and adjusted.
In summary, the highland barley is subjected to secondary grinding after being fermented and desugarized, the ground aleurone layer is collected to prepare highland barley aleurone layer powder, meal replacement powder is added, loss of the aleurone layer rich in beta-glucan in the processing process is avoided, the highland barley is fully processed to ensure the taste quality, meanwhile, the finished product is still rich in the beta-glucan, the highland barley can assist in reducing the blood sugar of a human body after being eaten, and convenient meal replacement and food health are both considered.
The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar disclosed by the embodiment of the invention is described in detail, a specific example is applied in the method to explain the principle and the implementation mode of the invention, and the description of the embodiment is only used for helping to understand the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
Claims (8)
1. A preparation method of highland barley meal replacement solid beverage capable of assisting in reducing blood sugar is characterized by comprising the following steps:
adopting a screen drum to rotate to screen off particles and impurities which do not reach the standard in the highland barley material, adopting clear water to soak, stirring for 10min, draining and airing;
sequentially grinding and shelling the aired highland barley materials, soaking and stewing, and fermenting to remove sugar to obtain a desugared material;
grinding and peeling the desugarized material to obtain highland barley base stock and highland barley paste powder layer powder;
soaking the highland barley base stock for 6-24 hours by using clear water, and then cooking at high pressure to obtain a cured material;
draining the cured material and pressing into a flaky material by a tablet press;
drying and dehydrating the sheet material by adopting an infrared baking machine to obtain highland barley flakes;
mixing and finely grinding 3 parts of highland barley slices, 2 parts of meal replacement powder and 1-1.5 parts of taste auxiliary materials according to the weight components, sterilizing and packaging to obtain highland barley meal replacement solid beverage;
wherein, highland barley aleurone layer powder is added into the meal replacement powder.
2. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to claim 1, which is characterized by comprising the following steps:
milling is used for removing insoluble dietary fiber outside the cortex of the material reaching the standard.
3. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to claim 1, wherein the method comprises the following steps:
the high-pressure cooking time of the highland barley base stock is determined based on the grain diameter of the highland barley base stock and the soaking time.
4. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to any one of claims 1 or 3, wherein the method comprises the following steps:
the particle size of the highland barley base stock is roughly determined based on the mesh number of the screen drum;
the soaking time of the highland barley base stock is correspondingly reduced by 0.5h every 2h on the basis of 6 h.
5. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to claim 1, which is characterized by comprising the following steps:
the meal replacement powder comprises, by weight, 12.8 parts of skimmed milk powder, 5 parts of yak skimmed milk powder, 5 parts of resistant dextrin, 18 parts of germinated black highland barley powder, 7 parts of highland barley paste powder layer powder, 13 parts of soybean protein isolate, 3 parts of hawthorn fruit fructose, 6 parts of maltodextrin, 3 parts of oat powder, 2 parts of xylitol, 4 parts of inulin, 1 part of Plantago ovata forsk seed shell, 0.9 part of rice sprout extract, 6 parts of whey protein, 9 parts of matcha powder and 1 part of brown rice.
6. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to claim 1, which is characterized by comprising the following steps:
the taste auxiliary materials comprise at least two of cocoa powder, cocoa essence, coffee powder, coffee essence, chia seed, vb, vc, matcha powder or brown rice.
7. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to claim 1, wherein the method comprises the following steps:
screening and collecting the skin layer base material stripped from the desugared material in the grinding process by adopting a wind power screening machine;
drying and crushing the cortex base material to obtain the highland barley aleurone layer powder.
8. The preparation method of the highland barley meal replacement solid beverage capable of assisting in reducing blood sugar according to claim 1, which is characterized by comprising the following steps:
selecting two parts of highland barley meal replacement solid beverages with the same weight, and respectively setting the highland barley meal replacement solid beverages as a cold soaking group and a hot soaking group;
soaking the cold-soaking group in excessive cold water at 20 ℃ for 5 minutes, and measuring the content of precipitate in the cold-soaking group;
soaking the hot bubble group in excess hot water at 95 ℃ for 2 minutes, and measuring the content of precipitate in the hot bubble group;
if the content of the precipitate in the cold-soaking group or the hot-soaking group exceeds a content threshold, the highland barley meal replacement solid beverage of the batch is an unqualified product.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991501A (en) * | 2018-07-03 | 2018-12-14 | 西南大学 | A kind of high fine high protein highland barley and its production method |
| CN109527399A (en) * | 2019-01-07 | 2019-03-29 | 武汉轻工大学 | A kind of de- wheat bran highland barley aleurone compounding squeezes rice and preparation method thereof |
| CN112617079A (en) * | 2019-10-08 | 2021-04-09 | 中粮营养健康研究院有限公司 | Highland barley meal replacement powder solid beverage, preparation method thereof and application thereof in preparing weight-losing product |
| CN113287658A (en) * | 2021-04-28 | 2021-08-24 | 青海华实科技投资管理有限公司 | Highland barley cereal meal replacement milkshake powder capable of assisting in reducing hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991501A (en) * | 2018-07-03 | 2018-12-14 | 西南大学 | A kind of high fine high protein highland barley and its production method |
| CN109527399A (en) * | 2019-01-07 | 2019-03-29 | 武汉轻工大学 | A kind of de- wheat bran highland barley aleurone compounding squeezes rice and preparation method thereof |
| CN112617079A (en) * | 2019-10-08 | 2021-04-09 | 中粮营养健康研究院有限公司 | Highland barley meal replacement powder solid beverage, preparation method thereof and application thereof in preparing weight-losing product |
| CN113287658A (en) * | 2021-04-28 | 2021-08-24 | 青海华实科技投资管理有限公司 | Highland barley cereal meal replacement milkshake powder capable of assisting in reducing hypertension, hyperlipidemia and hyperglycemia and preparation method thereof |
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