CN104531451B - A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof - Google Patents
A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof, relate to food processing technology field. Adopting fruit of all kinds and highland barley is raw material, squeezes the juice respectively and soaking cooking mixes it after processing according to a certain volume, adopts low temperature multistage fermentation technique to ferment, and prepares delicate fragrance type fruit ferment barley wine. This drinking utensils is for the distinctive sour-sweet mouthfeel of fruit of all kinds and strong highland barley breath, and taste is soft pure, and A sweety scent assails the nostrils, green health; The wine wine liquid of producing is clear and bright, and fragrance is elegant pure, and happy fragrance closes, and mouthfeel is sweet refreshing clean, mellow plentiful, fragrance harmony, and aftertaste is happy smooth, has unique style; In formula, increased spina date seed and the fruit of Chinese magnoliavine simultaneously, made the fruit ferment barley wine in the present invention increase nourishing the liver, Ning Xin, calm the nerves, the nourshing kidney of astringing the lung, promotes the production of body fluid and receives effect of sweat.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of low temperature multistage fermented type fruit ferment barley wine and system thereofPreparation Method.
Background technology
The fruit industry development of China rapidly, has become the large fruit of the first in the world producing country at present. But due to annual fresh fruit landingsLarge and the time concentrates, as easy as rolling off a log because of for the moment unsalable cause to overstock rot. Therefore answer the deep processing of Devoting Major Efforts To Developing fruit, promote darkProcess technology new results, both can alleviate some local production and marketing contradictions that occur, can improve again the added value of fruit, metThe demand of people's different levels.
Ferment is commonly called as " enzyme ", refers to have the polymer substance of biocatalytic Activity. Current worldwide fruit ferment refers to pass throughBy various fruit with sugar and water mix by a certain percentage, sealing place and by fruit itself with enzyme fully ferment final mustThe liquid arriving. It is rich in the active ingredients such as fruit the inside multivitamin, mineral matter, SOD, not only can help to get rid ofToxin in health, beautifying face and moistering lotion, can also help health to accelerate metabolism, improves constipation, decomposes unnecessary fat,Improve physique. Because it extracts from food, almost to health without any side effect.
China is the native place of wine, is also the cradle of spirits culture, is one of country of making wine in the world the earliest. Brewageing of wine,In the existing quite long history of China. Wine can be used to prepare various medicinal liquor and tonic wine, play treating disease, improve the health,The effect such as promote longevity, have eliminate tired, accelerate the effects such as blood circulation. Wine not only with people's material life is close can notPoint, and it also melts and notes in mental realm, becomes the lubricant of people's exchange and conmmunication emotion. Generally emerging with wine-making industryRise, wine become gradually people's daily life with thing, the activity of wine thing is also thereupon extensive, and through the sight of thought of people cultural awarenessAccording to, make it to stylize, form the comparatively wine folkways and customs of system. These folkways and customs contents relate to people's production, lifeMany aspects, its form is lively, attitude is multifarious. The history that China is long, magnificent culture, distribution various places numerousNationality, has fermented and has enriched colourful wine custom among the people. Some wine customs are handed down to posterity so far.
Barley wine be with Qinghai-Tibet Platean produce a kind of main food---highland barley is made. Highland barley is also meter great Mai, is barleyA kind of characteristic type, there is wide adaptability, cold-resistant, low temperature resistant, strong drought resistance, the feature such as yield poorly, be mainly distributed inThe extremely frigid zones such as Ganzi and Aba Prefecture in China Tibet, Qinghai, Sichuan. Barley wine has strong national characters, is blue or greenThe Tibetan people like best the wine of drinking, on New Year's Day or other festivals, marry, bear child, usher in and out kith and kin, essential. It is also by more next at presentMore consumers praise highly. It is in wheat crops, to contain the highest crops of glucan in the world: beta-dextran content is wheat50 times. Colon cancer, cardiovascular and cerebrovascular disease, diabetes are had to prevention effect; There is adjusting blood sugar simultaneously, improve human body and exempt fromEpidemic disease power, regulates the effect of circadian rhythm, and contains abundant dietary fiber: dietary fiber content is 15 times of wheat, toolThere are gut purge defaecation, removing vivotoxin etc. to have good efficacy; Contain unique amylopectin: amylopectin is than common side chainStarch exceeds 26%, can gastric acid inhibitory too much, and illness is had and alleviated and barrier protection effect. Contain rare nutritional labeling:Containing thiamine, riboflavin, niacin, vitamin E, growth can promote health; Contain the trace unit useful to human bodyElement: the mineral matter elements such as calcium, phosphorus, iron, copper, zinc, selenium. The human essential elements that Xi Shi the United Nations health organization is definite,Anti-cancer, the Anticancer Element Selenium of the unique identification of this tissue, be therefore known as " snowy region god is naked ".
Summary of the invention
The invention provides a kind of fruit ferment barley wine, fruit is combined with highland barley, in addition after the fermentation of low temperature multistage, preparationGo out color and luster as clear as crystal, have the low wine of the unique fragrance of fruit and highland barley, fragrance is elegant pure, and happy fragrance closes, mouthfeel silk flossSweet and tasty clean, mellow plentiful, fragrance harmony, aftertaste is happy smooth, has unique style.
The technical solution used in the present invention is:
Adopting fruit of all kinds and highland barley is raw material, after processing respectively, it is carried out to mixed culture fermentation according to a certain volume, and adoptsLow temperature multistage fermentation technique can better be protected the nutritional labeling in raw material, forms the fruit ferment barley wine of unique flavor.
Fruit ferment barley wine of the present invention is mainly made up of the raw material of following weight portion: 15～25 parts of red apples, 7～10 parts of lemonsLemon, 7～10 portions of pineapples, 10～14 portions of Kiwi berrys, 7～10 parts of blueberries, 7～10 parts of dragon fruits, 7～10 portions of oranges, 5～10 partsThe fruit of Chinese magnoliavine, 20～25 parts of honey, 4～9 parts of spina date seeds, 100 portions of highland barleys, 2 parts of active dry yeasts, 1 part of carbohydrase, 1 portion of wheatSong, 5～10 weight portion rice wine, 5-10 part white granulated sugar.
Wherein, as preferably, its raw material also comprises 40～50 weight portion rock sugar, 1 weight portion citric acid.
The method of making above-mentioned fruit ferment barley wine, comprises the following steps:
(1) preparation of Compound Water fruit juice: by described peeling and corning of fruits stripping and slicing squeeze the juice filter for subsequent use; Preferably, described fruit is cutAfter piece, add 90-100mg/kg potassium metabisulfite to protect look preservative treatment, preferred, in the fruit syrup after filtrationAdd 0.1～0.15g/l gelatin to clarify, the supernatant juice obtaining is described Compound Water fruit juice.
(2), by 4～6% the white granulated sugar solution that is mixed with soluble in water described white granulated sugar, preferred, described white granulated sugar solution is joinedAfter system, carry out sterilizing; In described white granulated sugar solution and add described active dry yeast, water activation is made yeast activated liquid;
(3) described yeast activated liquid is joined in described Compound Water fruit juice and at room temperature mixed, make zymotic fluid;
(4), after the described fruit of Chinese magnoliavine and described spina date seed are boiled in the water of 30～35 weight portions boiling, be cooled to mistake after room temperatureFilter adds described honey to make mixotrophism liquid in filtrate;
(5) soaked highland barley is carried out to boiling, after boiling finishes, add after described carbohydrase mixes and protect at 55-65 DEG CTemperature is for subsequent use;
(6) fruit syrup highland barley mixed culture fermentation: by described highland barley spreading for cooling, and described wheat koji is mixed wherein, add described fermentationThe water of liquid and 50-70 weight portion, and add rice wine described in 10%-90% and carry out diastatic fermentation, first controlled fermentation temperature is at 24 DEG C～26 DEG C of fermentations 3～4 days, then add the described rice wine of residue, 20 DEG C～23 DEG C bottom fermentations 2～3 days, then fermentation temperature is down to17 DEG C～19 DEG C ferment 2～3 days, add wherein described mixotrophism liquid, preferred, then add described rock sugar, described lemonAcid, makes described fruit ferment barley wine after filtration.
Zymotechnique of the present invention adopts the fermentation of low temperature multistage, can better retain the nutritional labeling of fruit and highland barley, and product is possessedThe distinctive sour-sweet mouthfeel of fruit of all kinds and strong highland barley breath, taste is soft pure, green health; The wine of producing is delicate fragranceType wine, wine liquid is clear and bright, and fragrance is elegant pure, and happy fragrance closes, and mouthfeel is sweet refreshing clean, mellow plentiful, fragrance harmony, aftertaste is happyFreely, have unique style; In formula, increase spina date seed and the fruit of Chinese magnoliavine simultaneously, made the fruit ferment barley wine in the present invention increase fosterLiver, Ning Xin, calm the nerves, the nourshing kidney of astringing the lung, promotes the production of body fluid and receives effect of sweat.
Detailed description of the invention
Below in conjunction with the embodiment in the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,Obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment. In the present inventionEmbodiment, those of ordinary skill in the art are not making the every other embodiment obtaining under creative work prerequisite,All belong to the scope of protection of the invention.
Embodiment 1:
1, Compound Water juice preparation
Select the fruit raw material of high-quality: 25 weight portion red apples, 7 weight portion lemons, 8 weight portion pineapples, 10 weight portion macaquesPeach, 8 weight portion blueberries, 8 weight portion dragon fruits, 8 weight portion oranges. Raw material is fresh, and free from insect pests, nothing are rotted, Ying YouliangGood local flavor and fragrance, color and luster is stable, and acidity is moderate. Fruit fully must be washed, by lemon, pineapple, Kiwi berry, fireLong Guo, orange peeling, by all fruit strippings and slicings, add 100mg/kg potassium metabisulfite to protect look, anticorrosion, after mixing, adds waterSqueeze the juice, use filtered through gauze. The muddy juice obtaining is placed in refrigerator-freezer and preserves for subsequent use. With front thawing, add 0.12g/L gelatin to carry outClarification, then incline and supernatant juice, stand-by.
2, preparation white granulated sugar solution
White granulated sugar is dissolved in 39 DEG C of hot water, is mixed with into 4% white granulated sugar solution, autoclave sterilization (121 DEG C, 102.9kPa)20min, for subsequent use.
3, yeast activated liquid
Take 2 weight portion fruit wine special active dry ferments and put into vial, and add the above-mentioned white granulated sugar solution of 180 weight portions,Stir and be dissolved in wherein, rehydration 15 minutes, is cooled to rapidly 30 DEG C of left and right, activates and within 1 hour, is yeast activated liquid.
4, preparation zymotic fluid
Yeast activated liquid is added in Compound Water fruit juice and at room temperature mixed, prepare zymotic fluid.
5, mixotrophism liquid
After the spina date seed of the fruit of Chinese magnoliavine of 7 weight portions and 6 weight portions is added boiling in the water of 32 weight portions, slowly boil 30min,After being cooled to room temperature, filter, in filtrate, add the honey of 20 weight portions, prepare mixotrophism liquid.
6, highland barley raw material processing
(1) before brewageing, select full grains, rich glossiness first-class highland barley, eluriate totally, be soaked in water a night.
(2) soaked highland barley is carried out to boiling with pressure cooker, cooking pressure is 0.15MPa, after boiling finishes, when temperature is fallenDuring to 60 DEG C, add the carbohydrase of 1 weight portion, insulation 60min.
7, fruit syrup highland barley mixed culture fermentation
By 100 mass parts highland barley spreadings for cooling, add wheat koji and the above-mentioned zymotic fluid of 1 weight portion, and add the water and 5 of 50 weight portionsThe rice wine of weight portion, enters tank and carries out diastatic fermentation, and first controlled fermentation temperature is fermented 3 days at 25 DEG C, then adds the rice of 5 weight portionsWine, and controlled fermentation temperature be down to 22 DEG C fermentation 2 days, then controlled fermentation temperature be down to 19 DEG C fermentation 2 days, add 40 weightPart rock sugar, 1 weight portion citric acid and above-mentioned mixotrophism liquid are allocated, and essence filter just can become fragrant and sweet good to eat, unique flavorBarley wine.
Embodiment 2:
1, Compound Water juice preparation
Select the fruit raw material of high-quality: 15 weight portion red apples, 10 weight portion lemons, 7 weight portion pineapples, 12 weight portion MiMonkey peach, 7 weight portion blueberries, 10 weight portion dragon fruits, 10 weight portion oranges. Raw material is fresh, and free from insect pests, nothing are rotted, shouldHave good local flavor and fragrance, color and luster is stable, and acidity is moderate. Fruit fully must be washed, by lemon, pineapple, Kiwi berry,Dragon fruit, orange peeling, by all fruit strippings and slicings, add 90mg/kg potassium metabisulfite to protect look, anticorrosion, after mixing, adds70 weight parts waters are squeezed the juice, and use filtered through gauze. The muddy juice obtaining is placed in refrigerator-freezer and preserves for subsequent use. With front thawing, add 0.1g/LGelatin is clarified, then inclines and supernatant juice, stand-by.
2, preparation white granulated sugar solution
White granulated sugar is dissolved in 40 DEG C of hot water, is mixed with 6% white granulated sugar solution, and autoclave sterilization (121 DEG C, 102.9kPa)20min, for subsequent use.
3, yeast activated liquid
Take 2 weight portion fruit wine special active dry ferments and put into vial, and add the above-mentioned white granulated sugar solution of 200 weight portions,Stir and be dissolved in wherein, rehydration 10 minutes, is cooled to rapidly 30 DEG C of left and right, activates and within 1.5 hours, is yeast activated liquid.
4, preparation zymotic fluid
Yeast activated liquid is added in Compound Water fruit juice and at room temperature mixed, prepare zymotic fluid.
5, mixotrophism liquid
After the spina date seed of the fruit of Chinese magnoliavine of 5 weight portions and 4 weight portions is added boiling in the water of 30 weight portions, slowly boil 30min,After being cooled to room temperature, filter, in filtrate, add the honey of 23 weight portions, prepare mixotrophism liquid.
6, highland barley raw material processing
(1) before brewageing, select full grains, rich glossiness first-class highland barley, eluriate totally, be soaked in water a night.
(2) soaked highland barley is carried out to boiling with pressure cooker, cooking pressure is 0.15MPa, after boiling finishes, when temperature is fallenDuring to 65 DEG C, add the carbohydrase of 1 weight portion, insulation 60min.
7, fruit syrup highland barley mixed culture fermentation
By 100 mass parts highland barley spreadings for cooling, add wheat koji and the above-mentioned zymotic fluid of 1 weight portion, and add the water and 1 of 60 mass partsThe rice wine of weight portion, enters tank and carries out diastatic fermentation, and controlled fermentation temperature is fermented 3 days at 26 DEG C, then adds the rice wine of 4 weight portions,And controlled fermentation temperature be down to 23 DEG C fermentation 2 days, then controlled fermentation temperature be down to 18 DEG C fermentation 3 days, add 50 weight portion iceSugar, 1 weight portion citric acid and above-mentioned mixotrophism liquid are allocated, and essence filter just can become fragrant and sweet good to eat, the highland barley of unique flavorWine.
Embodiment 3:
1, Compound Water juice preparation
Select the fruit raw material of high-quality: 20 weight portion red apples, 8 weight portion lemons, 10 weight portion pineapples, 14 weight portion MiMonkey peach, 10 weight portion blueberries, 7 weight portion dragon fruits, 7 weight portion oranges. Raw material is fresh, and free from insect pests, nothing are rotted, Ying YouGood local flavor and fragrance, color and luster is stable, and acidity is moderate. Fruit fully must be washed, by lemon, pineapple, Kiwi berry,Dragon fruit, orange peeling, by all fruit strippings and slicings, add 95mg/kg potassium metabisulfite to protect look, anticorrosion, after mixing, adds waterSqueeze the juice, use filtered through gauze. The muddy juice obtaining is placed in refrigerator-freezer and preserves for subsequent use. With front thawing, add 0.15g/L gelatin to carry outClarification, then incline and supernatant juice, stand-by.
2, preparation white granulated sugar solution
White granulated sugar is dissolved in 38 DEG C of hot water, is mixed with 5% white granulated sugar solution, and autoclave sterilization (121 DEG C,102.9kPa) 20min, for subsequent use.
3, yeast activated liquid
Take 2 weight portion fruit wine special active dry ferments and put into vial, and add the above-mentioned white granulated sugar solution of 190 weight portions,Stir and be dissolved in wherein, rehydration 20 minutes, is cooled to rapidly 30 DEG C of left and right, activates and within 1.2 hours, is yeast activated liquid.
4, preparation zymotic fluid
Yeast activated liquid is added in Compound Water fruit juice and at room temperature mixed, prepare zymotic fluid.
5, mixotrophism liquid
After the spina date seed of the fruit of Chinese magnoliavine of 10 weight portions and 9 weight portions is added boiling in the water of 35 weight portions, slowly boil30min, filters after being cooled to room temperature, adds the honey of 25 weight portions in filtrate, prepares mixotrophism liquid.
6, highland barley raw material processing
(1) before brewageing, select full grains, rich glossiness first-class highland barley, eluriate totally, be soaked in water a night.
(2) soaked highland barley is carried out to boiling with pressure cooker, cooking pressure is 0.15MPa, after boiling finishes, when temperature is fallenDuring to 55 DEG C, add the carbohydrase of 1 weight portion, insulation 60min.
7, fruit syrup highland barley mixed culture fermentation
By 100 mass parts highland barley spreadings for cooling, add wheat koji and the above-mentioned zymotic fluid of 1 weight portion, and add the water and 6 of 70 mass partsThe rice wine of weight portion, enters tank and carries out diastatic fermentation, and controlled fermentation temperature is fermented 4 days at 24 DEG C, then adds the rice wine of 2 weight portions,And controlled fermentation temperature be down to 20 DEG C fermentation 3 days, then controlled fermentation temperature be down to 17 DEG C fermentation 3 days, add 45 weight portion iceSugar, 1 weight portion citric acid and above-mentioned mixotrophism liquid are allocated, and essence filter just can become fragrant and sweet good to eat, the highland barley of unique flavorWine.
The present invention is using natural food materials as raw material, and edible safety, convenience are nutritious, meets now " natural health nature "Modern concepts; Delicate fragrance type wine, fragrance is elegant pure, and with sweet fruital, happy fragrance closes, and mouthfeel is sweet refreshing clean, mellowPlentiful, fragrance harmony, aftertaste is happy smooth, has unique style.
Above-mentioned embodiment is intended to illustrate the present invention and can be professional and technical personnel in the field's realization or use, to above-mentioned enforcement sideIt will be apparent for those skilled in the art that formula is modified, therefore the present invention includes but be not limited to above-mentioned enforcementMode, any these claims or description of meeting described, and meets and principle disclosed herein and novelty, creative specialMethod, technique, the product of point, within all falling into protection scope of the present invention.
Claims (6)
1. a low temperature multistage fermented type fruit ferment barley wine, is characterized in that, it is mainly by followingThe raw material of weight portion is made: 15～25 parts of red apples, 7～10 portions of lemons, 7～10 portions of pineapples, 10～14 parts of MiMonkey peach, 7～10 parts of blueberries, 7～10 parts of dragon fruits, 7～10 portions of oranges, 5～10 portions of fruit ofs Chinese magnoliavine, 20～25 partsHoney, 4～9 parts of spina date seeds, 100 portions of highland barleys, 2 parts of active dry yeasts, 1 part of carbohydrase, 1 part of wheat koji,5～10 weight portion rice wine, 5-10 part white granulated sugar.
2. low temperature multistage fermented type fruit ferment barley wine according to claim 1, is characterized in that,Its raw material also comprises 40～50 amounts portion rock sugar, 1 weight portion citric acid.
3. a preparation method for low temperature multistage fermented type fruit ferment barley wine as claimed in claim 1,It is characterized in that, comprise the following steps:
(1) preparation of Compound Water fruit juice: by described red apple, described lemon, described pineapple, described MiMonkey peach, described blueberry, described dragon fruit, described orange peeling stripping and slicing are squeezed the juice and are filtered that to make Compound Water fruit juice standbyWith;
(2) be mixed with 4～6% white granulated sugar solution by soluble in water described white granulated sugar, and add described activityDry ferment, water activation is made yeast activated liquid;
(3) described yeast activated liquid is joined in described Compound Water fruit juice and at room temperature mixed,Prepare zymotic fluid;
(4) after the described fruit of Chinese magnoliavine and described spina date seed are boiled in the water of 30～35 weight portions boiling, coldBut to room temperature, filter, in filtrate, add described honey to make mixotrophism liquid;
(5) soaked described highland barley is carried out to boiling, after boiling finishes, add described carbohydrase and mixAfter at 55-65 DEG C, be incubated for subsequent use;
(6) fruit syrup highland barley mixed culture fermentation: by described highland barley spreading for cooling, and described wheat koji is mixed wherein,Add the water of described zymotic fluid and 50-70 weight portion, and add described in 10%-90% rice wine and carry out saccharification and send outFerment, first controlled fermentation temperature was 24 DEG C～26 DEG C fermentations 3～4 days, the more described rice wine of interpolation residue, at 20 DEG C～23 DEG C of bottom fermentations 2～3 days, then fermentation temperature is down to 17 DEG C～19 DEG C fermentations 2～3 days, add whereinDescribed mixotrophism liquid, makes described fruit ferment barley wine after filtration.
4. the preparation method of low temperature multistage fermented type fruit ferment barley wine according to claim 3,It is characterized in that, in step (1), will after described fruit stripping and slicing, add 90～100mg/kg to lay particular stress on sulfurous acidPotassium protects look preservative treatment, then the filtration step of squeezing the juice.
5. the preparation method of low temperature multistage fermented type fruit ferment barley wine according to claim 4,It is characterized in that, in the fruit syrup after filtration, add 0.1～0.15g/l gelatin to clarify, the supernatant obtainingJuice is described Compound Water fruit juice.
6. the preparation method of low temperature multistage fermented type fruit ferment barley wine according to claim 3,It is characterized in that, in step (2), after described white granulated sugar solution preparation, carry out sterilizing.
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| CN105820921A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Highland barley and blueberry nutritious health care wine and preparation method |
| CN106318775A (en) * | 2016-08-24 | 2017-01-11 | 西藏月王生物技术有限公司 | Preparing technology of red yeast rice highland barley wine |
| CN107114771A (en) * | 2017-07-03 | 2017-09-01 | 西藏自治区农牧科学院 | A kind of high anthocyanidin highland barley ferment and its brewing method |
| CN110894450A (en) * | 2019-12-20 | 2020-03-20 | 余文林 | Schisandra chinensis and highland barley health-care medicinal liquor and preparation method thereof |
| CN113025454A (en) * | 2021-02-07 | 2021-06-25 | 青海景阳川生物科技有限公司 | Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof |
| CN116474051B (en) * | 2023-06-15 | 2023-09-01 | 北京古法华康健康管理有限公司 | Medicinal and edible plant drink |
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| CN1792271A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN102839083A (en) * | 2012-09-26 | 2012-12-26 | 广西来宾宏振酒业有限公司 | Production process of maotai-flavor fruit wine |
| CN103756857A (en) * | 2014-02-14 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method of highland barley wine |
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| CN1792271A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN102839083A (en) * | 2012-09-26 | 2012-12-26 | 广西来宾宏振酒业有限公司 | Production process of maotai-flavor fruit wine |
| CN103756857A (en) * | 2014-02-14 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method of highland barley wine |
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Effective date of registration: 20220601 Address after: 130118 No. 2888 Xincheng street, Jilin, Changchun Patentee after: JILIN AGRICULTURAL University Patentee after: Jilin Yangyiduo Technology Co.,Ltd. Patentee after: Liu Junmei Address before: No. 81, Xuefu street, Hongguang Town, Chengdu, Sichuan, Pixian Patentee before: XIHUA University |