63 results about "Melanoidin" patented technology

The invention relates to the field of traditional Chinese medicine prescriptions, and particularly disclosestraditional Chinese medicine powder for treating child anorexia. The traditional Chinese medicine powder is prepared by taking immature bitter orange, atractylodes, Chinese yam, melanoidin malt, fresh hawthorn, coix seeds, tuckahoe, tangerine peel, galli stomachichum corium, white hyacinth beans, fructus amomi, liquorice as raw materials, grinding the raw materials into fine powders, filtering by a 100-mesh sieve and uniformly mixing The traditional Chinese medicine powder for treating child anorexia is characterized by comprising the components by weight percent: 10-14 percent of the immature bitter orange, 9-13 percent of the atractylodes, 10-13 percent of the Chinese yam, 7-10 percent of the melanoidin malt, 6-9 percent of the fresh hawthorn, 10-14 percent of the coix seeds, 6-10 percent of the tuckahoe, 6-9 percent of the tangerine peel, 5-9 percent of the galli stomachichum corium, 6-9 percent of the white hyacinth beans, 2-4 percent of the fructus amomi and 3-5 percent of the liquorice. The invention has low cost, high curative effect for treating the child anorexia and no toxic or side effect, and has the treatment principles that the treatment of anorexia lies in spleen strengthening by activating but not by reinforcing and takes function regulation of the spleen and the stomach as a basic principle, and the twelve Chinese herbal medicines aim to activate the spleen energy, strengthen the stomach and the spleen, replenish qi and nourish the stomach yin.

The invention discloses a soluble squid inkiness pigment. The soluble squid inkiness pigment is prepared by using the following processes: unfreezing a fresh squid ink sac at the temperature of 0-4 DEG C, performing protein enzyme method enzymolysis, performing heating enzyme deactivation for 10min at the temperature of 95 DEG C, centrifuging a mixture for 10min at the speed of 7,000r / min, extracting a sediment part, adding 2 to 3 times of water in volume, mixing, stirring and centrifuging the mixture, extracting a sediment, and then adding 2 to 3 times of water; repeatedly executing the operation until the color of a centrifuged liquid supernatant is not black fundamentally, extracting a black sediment, and performing vacuum freeze drying to obtain squid inkiness pigment powder. The prepared soluble squid inkiness pigment is rich in beneficial metal element Fe, is applied as a food additive, and more facilitates eating and digestion of a human body.

The invention relates to sweetening compositions obtained from the Luo Han Guo fruit, a member of the Cucurbiticeae family. The compositions are free of bitter-tasting impurities, have a light colour and contain about 16-75% mogroside V and about 30-95% total terpene glycosides on a dry weight basis. A filtered (0.2 μm) solution of the composition in water with a solids content of 1% w / v has an absorbance at 420 nm of about 0.55 or below. Also disclosed is a method of preparing such compositions which includes a heating step to encourage the formation of melanoidins, highly coloured impurities, thereby permitting their removal by filtration providing a lighter coloured product.

The invention discloses a novel Chinese medicinal composition for treating inappetence, indigestion and apocleisis and a preparation method thereof. The medicinal composition mainly comprises the following raw materials in part by weight: 5 to 50 parts of medicated leaven, 1 to 30 parts of semen arecae prepareta, 1 to 30 parts of melanoidin malt, 1 to 30 parts of charred fructus crataegi, 1 to 30parts of largehead atractylodes rhizome, 1 to 30 parts of radish seeds, 5 to 50 parts of tangerine peel, 1 to 30 parts of costusroot, 1 to 50 parts of nutgrass galingale rhizome, 3 to 30 parts of chicken's gizzard-membrane, 3 to 30 parts of whole chicken bone powder and 2 to 30 parts of swordlike atractylodes rhizome. The medicinal composition can be prepared into any conventional oral preparations according to a conventional Chinese medicinal preparation method. The Chinese medicinal composition and the method can obviously improve inappetence, indigestion and other symptoms caused by sub-health, fatigue syndrome and Aids, and have the exact curative effect. In addition, the medicinal composition has the advantages of quick action, no toxic or side effect, low price and the like.

The invention relates to a method for preparing xylo-oligosaccharide by corn husk enzymatic hydrolysis. In the method, corn husks are added with water to be in pulp conditioning; after high-temperature boiling for a short time, the mixture is pre-treated by diastasum diastace and protease and filtered; filter residues are added with water to be in pulp conditioning so as to be degraded by xylanase and Beta-glucanase; and after hydrolysate filters ions, xylo-oligosaccharide is obtained by separating a simulated moving bed (SMB). According to the material components, the invention adopts a corresponding compound enzyme targeted hydrolysis macromolecular compound method to produce xylo-oligosaccharide with high additional value; xylo-oligosaccharide liquid contains no furfural compound, improves the purity of hemicellulose, ensures the nutrient component of hydrolyzed substance, and reduces the generation of melanoidin pigment caused by Maillard reaction; in addition, the method of the invention avoids the disadvantages of high requirement for acid hydrolyzer, hard control of hydrolysis speed, mass harmful substance generation and complex refining technology, and conforms to the national requirements of resource saving, and energy saving and emission reduction.

The invention discloses a making method of preserved black jerusalem artichoke, and belongs to the technical field of food processing. The problems that in the existing preserved jerusalem artichoke production technology, preserved jerusalem artichoke is not suitable for glycosuria patients due to the fact that saccharose is exogenously added, and food safety is potentially affected due to the fact that sodium hydrogen sulfite and other food additives are added are solved. The processing technological process comprises the following steps of raw material freezing, sorting and cleaning, processing through zymogen, sealing, fermentation, drying, packaging, finished product forming and cold storage. Compared with raw jerusalem artichoke, in the preserved black jerusalem artichoke, the certain synanthrin content is reserved, the content of reducing sugar and polyphenols is obviously increased, a large number of melanoidins are produced, the product reserves the functions of regulating blood sugar in two ways, lowering blood fat, proliferating bifidobacteria, promoting mineral substance absorption, preventing and treating constipation, improving intestinal tract microenvironment, enhancing immunity, resisting cancer and preventing obesity of the synanthrin in the raw jerusalem artichoke to the certain degree, and the preserved black jerusalem artichoke has the stronger antioxidant function due to the fact that the content of the polyphenols and melanoidins is obviously increased.

The invention discloses pork rib chilli sauce and a preparation method thereof, and the pork rib chilli sauce is characterized by being prepared from the following raw materials by weight: 2-3 parts of isatis root, 1-2 parts of bunge cherry seed, 1.5-2.4 parts of amomum villosum, 1-1.2 parts of tangerine pith, 1.5-1.8 parts of rosa laevigata, 1.5-1.8 parts of hemipilia yunnanensis (finet. ) schlecht., 1-1.2 parts of dodonaea viscose root, 30-35 parts of rod chilli, 3-4 parts of yellow wine, 65-70 parts of pork rib, 8-10 parts of salad oil, 3-4 parts of peanut, 4-4.5 parts of soybean, 3-4 parts of almond, 7-8 parts of star anise, 6-7 parts of pepper, 9-10 parts of white sugar, 4-5 parts of potherb mustard, 6-8 parts of tomato, 10-12 parts of coconut juice, 300-320 parts of broad bean paste, 15-16 parts of rye flour, 0.1-0.2 part of lactic acid bacteria, 5-7 parts of fresh ginger and 8-9 parts of a nutritional additive. The pork rib chilli sauce is sweet, spicy and delicious, can increase appetite, and the formulation of the pork rib chilli sauce is scientific and reasonable, the addeded rye flour is rich in minerals, black pigment and the like, is nutritious and nourishing, and the added pork rib is pickled and fried, tastes delicious, and increases the flavor of the pork rib chilli sauce; in addition, the pork rib chilli sauce also contains a variety of herbal ingredients, and can reach the effects of clearing heat and removing toxicity, moistening dryness, lubricating intestines, tonifying kidney, warming spleen, dredging collaterals and regulating qi by regular consumption.

An instant banana juice powder is prepared from ripe banana, peeling, cutting short, deactivating in microwave oven, pulping, enzymolyzing, centrifugal separating, filtering to obtain banana juice, adding embedding agent, stirring, homogenizing and spray drying.

The invention discloses a method for preparing an edible antioxidant by Maillard reaction. According to the invention, a production process is simple; leftover molasses in the sugar industry and leftover soy sauce residues in soy sauce production are used as raw materials for production; and a product contains 0.5-0.7% of melanoidins and 0.05-0.2% of reductone; other auxiliary materials are not needed; and strains and nutritional components contained in the molasses and the soy sauce residues are used for producing the edible antioxidant through the Maillard reaction. The product is a water soluble antioxidant, which is natural and non-toxic and can be used as an antiseptic and preservation agent for various foods.

The invention discloses a preparation method of an enema for chronic renal failure for solving the treatment problem of the chronic renal failure. The preparation method is characterized in that the preparation method comprises the following steps of: (1) performing reduced pressure distillation on ailanthus-like pricklyash bark, catclaw buttercup root and dried mussel coarse powder to extract volatile oil; (2) performing reduced pressure decoction on tall gastrodia tuber to obtain a filtrate; (3) performing water decoction on trikeraia hookeri, magnolia amoena, dragon's blood, melanoidin malt, scorch-fried medicated leaven, mimoselike rosewood leaf, peach gum, cassia twig and dregs obtained in the step (1) to obtain a filtrate for later use; (4) merging the filtrates obtained in the steps (2) and (3), performing reduced pressure concentration to obtain a dry extract, and crushing to obtain dry extract powder; (5) spraying the volatile oil obtained in the step (1) into the dry extract powder obtained in the step (4), uniformly mixing, and screening by a 100-mesh screen to obtain colon dialysis concentrated powder; and (6) adding ten times the volume of warm water into the colon dialysis concentrated powder obtained in the step (5) during the use, and uniformly mixing. Clinical experiments prove that by using the enema for treating the chronic renal failure, the frequency of hemodialysis can be reduced, and the preparation method is further worthy of clinical application and popularization.

The invention discloses a preparation method of a chronic renal failure colon dialysate for solving the treatment problem of chronic renal failure. The preparation method is characterized in that the preparation method comprises the following steps of: (1) performing reduced pressure distillation on ailanthus-like pricklyash bark, catclaw buttercup root and Chinese ephedra root coarse powder to extract volatile oil; (2) performing reduced pressure decoction on tall gastrodia tuber to obtain a filtrate; (3) performing water decoction on trikeraia hookeri, magnolia amoena, dragon's blood, melanoidin malt, scorch-fried medicated leaven, mimoselike rosewood leaf, peach gum, cassia twig and dregs obtained in the step (1) to obtain a filtrate for later use; (4) merging the filtrates obtained in the steps (2) and (3), performing reduced pressure concentration to obtain a dry extract, and crushing to obtain dry extract powder; (5) spraying the volatile oil obtained in the step (1) into the dry extract powder obtained in the step (4), uniformly mixing, and screening by a 100-mesh screen to obtain colon dialysis concentrated powder; and (6) adding ten times the volume of warm water into the colon dialysis concentrated powder obtained in the step (5) during the use, and uniformly mixing. Clinical experiments prove that by using the chronic renal failure colon dialysate for treating the chronic renal failure, the frequency of hemodialysis can be reduced, and the preparation method is further worthy of clinical application and popularization.

The invention relates to a microorganism used for decolouring molasses alcohol waste water, namely aspergillus flavus, preserved in the China General Microbiological Culture Collection Center on November 1, 2010. During screening and separation of the aspergillus flavus, pigment melanoidins simulating molasses alcohol waste water is taken as a substrate, a dilution spread plate method is adopted for screening in natural environment to obtain the melanoidins decolouring microorganism, bacterial strains with an obvious decolouring ring are transferred into an untreated actual molasses alcohol waste water culture medium to carry out secondary screening, the bacterial strains with decolouring capability are transferred into a culture medium to be cultured, and spores are eluted to prepare spore suspension. The molasses alcohol waste water is diluted until A 475 is about 3.5, a nutrient source is added, the spore suspension is inoculated into the molasses alcohol waste water liquid culturemedium for carrying out decolouring reaction, after reaction is finished, thallus is leached and separated, and decolouring rate is calculated by testing variation of absorbance at 475nm.

The present invention relates to melanoidins and their use for improving properties of plants. The methods and compositions of the invention are particularly useful for control of fungal plant diseases and drought conditions, and promotion of plant growth.

The invention discloses a method for refining pumpkin oligosaccharides by using macroporous resin. The method comprises the following steps: adding water to a pumpkin oligosaccharide crude extract toprepare a pumpkin oligosaccharide column-loading solution, performing absorption by chromatography columns loaded with macroporous resin and collecting effluent liquid; performing standing, rinsing the macroporous resin with deionized water, and performing concentration by evaporation and freeze-drying to obtain colorless pumpkin oligosaccharides; performing washing with an ethanol solution and soaking with ethanol, allowing an NaOH solution to pass through and soak the resin columns, and performing water washing to neutral; allowing hydrochloric acid to pass through and soak the resin columns, and recovering the macroporous resin; and performing rotary evaporation and freeze drying, and recovering colored impurities and the ethanol. By the refining method, high-efficiency discoloration ofthe pumpkin oligosaccharides is achieved while monosaccharides and protein impurities are simultaneously removed, the purity of the obtained pumpkin oligosaccharides is as high as 95-96%, also the process has mild treatment conditions, does not adopt high-temperature or acid and alkali treatment and cannot cause degradation of the pumpkin oligosaccharides, and the obtained colored impurity melanoidin can be recovered and utilized.

The colored cigarette paper comprises a cigarette paper base material and a coloring material, and is characterized in that the coloring material is melanoidin generated by deep reaction of natural amino acid and reducing sugar; the cigarette paper base material comprises plant fiber and inorganic filler, and the cigarette paper further comprises a combustion improver. Compared with the prior art,the method has the characteristics that macromolecular substance melanin is generated after deep reaction of amino acid and reducing sugar, wherein the substance is dark brown in color and can be used for cigarette paper dyeing. Meanwhile, when the cigarette paper is burnt, pyridine, pyrazine and pyrrole substances generated by pyrolysis of the substances have the effects of inhibiting paper burning gas and irritation of the cigarette paper, and the pyrolysis substances also widely exist in cigarette smoke and have good smoke compatibility. The melanoidin is widely distributed in food, has the characteristics of safety and edibility, and avoids the potential safety hazard caused by the use of synthetic dyes.

The invention discloses a method for extracting melanoidin from a soybean paste residue cake, and belongs to the technical field of food processing. The method comprises the following steps that (1) the dried soybean paste residue cake is smashed, sieved and degreased; (2) a certain amount of alcohol solution is added to the degreased soybean paste residue cake, and mixed; a soybean paste residue cake mixed solution is obtained; and (3) the soybean paste residue cake mixed solution is subjected to ultrasonic-assisted extraction; an extracting solution is obtained; the extracting solution is subjected to centrifugal separation; a supernatant is obtained; the supernatant is subjected to vacuum concentration and freeze drying; and the melanoidin is obtained. The method takes the soybean paste residue cake as an extracting raw material, and the melanoidin is extracted by an ultrasonic-assisted alcohol method, so that pollution and resource waste are avoided, a waste material is fully used and recycled, and an additional value of a product is increased.

The invention discloses a biological decolorizing method of melanoidin pigment. According to the technical scheme, aspergillus tubingensis is used for decolorizing the melanoidin pigment. The biological decolorizing method comprises the following steps of: culturing a strain with preservation number of CGMCC No. 7174 for 3 to 5 days at the temperature of 29-31 DEG C so as to prepare the aspergillus tubingensis, then inoculating aspergillus tubingensis spore suspension into a melanoidin pigment liquid medium, and carrying out shake cultivation for 4 to 10 days under the condition of controlling the temperature at 30-50 DEG C, the pH at 3.0-8.0 and the rotating speed at 50-350rpm for decolorizing reaction. The biological decolorizing method can be used for directly decolorizing the melanoidin pigment and has the advantages of safety, effectiveness, mild conditions, little secondary pollution, environmental protection, economy and the like; the decolorizing rate of the melanoidin pigment can reach up to 75%; a good strain and biological treatment method is provided for practical industrial wastewater treatment.

The invention relates to a preparation method of a coffee melanoidin pigment and belongs to the technical field of coffee. The preparation method particularly includes the following steps: (a) baking Yunnan Arabica coffee green beans at 200-280 DEG C for 10-30 min; (b) grinding the baked coffee beans into powder, sieving the powder through a sieve in 100-200 meshes; (c) dissolving the coffee powder in boiled pure water according to the ratio (m / v) of coffee powder to water being 1:2-10 at 80-90 DEG C for 10-30 min, filtering coffee residue and collecting a filtrate; (d) performing alcohol separation to the filtrate for 12-24 h according to the ratio (v / v) of coffee liquid to alcohol being 3:7, allowing the liquid to stand for precipitation, and performing centrifugal fermentation for 10-20 min at 1000-3000 rpm; (e) freeze-drying the product in a freeze-drier at -55 DEG C under 0.4 mbar, and crushing a dried product to prepare the coffee melanoidin. The method is simple in operation, is low in preparation cost and is high in yield. The coffee melanoidin pigment is safe, can improve color and flavor of foods, has the anti-oxidizing effect and can be widely used in foods.

The invention relates to baked apple vinegar drink and a preparation method thereof. The preparation method comprises the following steps: cleaning and slicing of an apple, baking, moistening and pulping, aroma-enhancing mixed fermentation, alcohol fermentation, acetic fermentation, filtering, blending and sterilization and filling. According to the aroma-enhancing mixed fermentation, lactobacillus helveticus and aroma-producing active dry yeast (aroma-producing ADY) are adopted in sequence for co-fermentation, thereby producing various esters in which the content of ethyl lactate is the highest, lactic acid and lactic acid bacteria exopolysaccharide; during blending, aroma-enhancing fermented liquid is directly added, thereby effectively improving the flavor of a final product and adding nutrition and functions of the product. Furthermore, by baking treatment for the apple, small-molecular substances with higher activity are produced, absorption is promoted, and the health effect is enhanced; meanwhile, during baking treatment, special aroma substances and melanoidins are produced under the Maillard reaction, so that the flavor of the product is added, and the product function is enhanced. The final product contains rich high-activity small molecules and various functional components, has mellow fragrance, is moderate in sourness and sweetness, has a unique flavor and can meet the requirements of customers for the taste and health protection.

The present invention relates to the discovery that melanoidins, and higher molecular weight fractions of products containing melanoidins, provide significant corrosive inhibition, which render these melanoidins suitable for use as anticorrosive agents in corrosive environments. In addition to being highly anticorrosive, the melanoidins of the present invention are environmentally friendly and non-toxic, and can be found in animal food and in human foodstuffs.

The invention relates to a model for testing black, white and yellow yeast ratio in yeast, and belongs to the fermenting field. The method includes steps of mixing a black yeast sample, a white yeast sample and a yellow yeast sample to be multiple testing samples according to different ratios, wherein every group of testing sample includes three measuring subsamples with three mass dimensions; respectively extracting melanoidins extractives from three measuring subsamples of every group of testing sample, and testing the concentration of melanoidins in the melanoidins extractive; taking mass percentages of the black yeast sample, the white yeast sample and the yellow yeast sample of multiple groups of testing samples as independent variables, and taking the concentration of the melanoidins of the measuring subsamples under the same one mass dimension as a dependent variable fitting. The establishing method of the model is simple and easy to operate, and very practicable. A method for testing black, white and yellow yeast ratio in yeast can determine the concentration of the yeast melanoidins in the yeast sample; by substituting the model, the ratio of the black, white and yellow yeasts in the yeast sample to be tested can be calculated; the accuracy is up to 93.9%; the result is intuitional and easy to understand, exact and high-efficient.

The use of brown melanoidins in compositions and methods for protecting plants from a variety of non-fungal pests is disclosed. In some exemplary embodiments of the invention, the plant is a plant of the genus Solanum, such as Solanum lycopersicum. In some exemplary embodiments of the invention, the plant is a Cucurbitaceae plant, such as Cucurbitaceae. Alternatively or additionally, in some embodiments, the pest is selected from the group consisting of viruses, bacteria, oomycetes, and arthropods.

The invention discloses black water chestnuts and a preparation method thereof, and belongs to the technical field of food processing. The black water chestnuts prepared by the preparation method contain the following nutrients in per 100 grams: 445-455 kilojoules of energy, 2.0-2.4 grams of protein, 0.3-0.4 grams of fat, 21.3-24.7 grams of carbohydrates, 11.5-13.3 grams of reducing sugar (taken as glucose), 10.3-12.7 grams of total sugar (taken as sucrose), 11.65-13.76 milligrams of total polyphenols, 722-750 milligrams of melanoidin, 12-17 milligrams of sodium, 15.4-17.7 milligrams iron, 8-10 milligrams of calcium, 25-27 milligrams of phosphorus, 70.6-74.1 grams of water, and 1.6-2 grams of ash. No food additive is added during the processing process of the black water chestnuts; moreover, the prepared black water chestnuts are sour-sweet and delicious in taste, as well as pleasant in color and luster. The black water chestnuts are health-caring foods with multiple health-care functions, including anti-oxidation, anti-tumor, anti-bacterium functions and so on.

The invention discloses selenium-enriched nutritional instant millet flour which mainly comprises cooked millet flour, selenium-enriched yeast, melanin and isomaltooligosaccharide. A preparation method includes: using millet as a raw material, and performing cleaning to remove impurities, low-temperature baking, sterilizing treatment and smashing grinding to obtain the cooked millet flour with target granularity; using the cooked millet flour as a basic material, adding the selenium-enriched yeast, melanin and isomaltooligosaccharide into the cooked millet flour, well stirring at normal temperature, and packaging in bags. The selenium-enriched nutritional instant millet flour is reasonable in nutritional matching, convenient to eat, long in shelf life and good in selenium absorbing effect. The preparation method is simple and easy to operate and conducive to large-scale industrial automated production.

The invention belongs to the field of food processing, and relates to an abalone processing process, in particular to a method for making dried abalone. Abalone meat is placed in starch slurry of 50 g / L to 400 g / L, and melanin and mucus on the edge of the abalone meat are scrubbed off; the abalone meat is placed in black tea water to be soaked for 1-4 h after being washed completely with pure water; stewing is carried out, wherein the soaked abalone meat is placed in seasoning liquor to be stewed after being completely washed till the seasoning liquor is boiled to be half-dried; the surface of the boiled abalone meat is smeared with a mixture of refined salt, cooking wine, scallion oil, starch, fresh ginger and natural plant spice, and curing and air drying are carried out. The method for washing the abalone and the formula of the dried abalone are changed, so that the aims of improving the taste of the abalone and prolonging the shelf life of the dried abalone are achieved.

The invention belongs to the field of leisure food processing and in particular relates to a preparation method of dried ripening arctium lappa root and the dried ripening arctium lappa root prepared by the same. According to the invention, raw arctium lappa roots are used as raw materials and no exogenous chemical components are added; the preparation method comprises the following steps: selecting raw materials, cleaning and cutting into sections, sealing, heating, drying, sterilizing, packaging and carrying out cold storage treatment so as to obtain a finished product. According to the invention, a sealing combined with variable temperature heating method is adopted, thus the prepared dried ripening arctium lappa root is healthy and safe, black in color and luster and sour and sweet in mouthfeel. Compared with the dried arctium lappa root processed by a conventional method, the dried ripening arctium lappa root prepared by the invention is excellent in color and luster and mouthfeel and is suitable for being eaten by various populations, especially for the populations suffering from hyperglycemia and hypertension. The dried ripening arctium lappa root prepared by the invention greatly retains nutrient ingredients of the raw arctium lappa root and has the functions of adjusting immunity, anti-tumor, antisepsis and anti-inflammation, regulating blood sugar, reducing blood pressure, protecting liver, losing weight and the like; meanwhile, ingredients such as polyphenol compounds and melanoidins are added, thus the dried ripening arctium lappa root has stronger antioxidant activity.

The invention discloses a sea cucumber protein solid beverage and a preparation method thereof. The beverage comprises the following components in parts by weight: 10 to 30 parts of sea cucumber protein, 1 to 2 parts of bioactive peptides from oysters, 0.1 to 2 parts of melanoidins, 0.3 to 1 part of amino acid, 0.02 to 0.2 part of trace element, 0.01 to 0.03 part of peach gum, 2 to 4 parts of glucose, 2 to 10 parts of fruit and vegetable powder, 20 to 30 parts of soy protein concentrate, 0.01 to 0.03 part of menthol, and 0.01 to 0.02 part of sucrose fatty acid ester. The beverage has the following beneficial effects: the components in the beverage benefit from each other so as to play a role of reducing blood lipid; the beverage has the aroma and cool mouth feel of peppermint; the best effect of the protein beverage can be played and the taste of the beverage is improved; the preparation method of the beverage is simple and feasible; in the preparation process, the deodorization effectof the sea cucumber protein is good, and the yield of the sea cucumber protein is high; and the prepared protein beverage has a stable system, contains a plurality of active substances, and has goodsensory evaluation.

The present invention relates to the discovery that melanoidins, and higher molecular weight fractions of products containing melanoidins, provide significant corrosive inhibition, which render these melanoidins suitable for use as anticorrosive agents in corrosive environments. In addition to being highly anticorrosive, the melanoidins of the present invention are environmentally friendly and non-toxic, and can be found in animal food and in human foodstuffs.

The invention discloses a brewing method adopting mung beans, black beans and corn as main materials. The brewing method comprises the following steps: (1) adequately grinding the mung beans and black beans raw materials; (2) placing the mung beans and black beans powder into a settling device, adding sorghum protoplasmic wine, stirring the sorghum protoplasmic wine and the beans powder to obtain a mixture, and standing for 30 days; (3) taking out black liquid supernatant in the settling device; (4) filtering the liquid supernatant; 5) taking out the mung beans and black beans raw material to be uniformly mixed with wheat, sticky rice, sorghum, corn and rice hulls, steaming, adding distiller yeast, and fermenting in a pond; (6) opening a kiln, taking out distiller grains, steaming liquor, and obtaining distilled liquor; (7) adding the black liquid supernatant into the distilled liquor, and uniformly mixing and blending to obtain a finished product. By adopting the method, the alcohol protein in mung and black bean particles as well as black pigment and functional substances in the mung and black bean seed coat can be adequately utilized, and the wine has a special anti-cancer function and an anti-aging function and also has a function for improving the generation of human body gastric mucosa and preventing stomach and intestinal diseases such as gastritis and gastric ulcer.