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CN1762231B - A kind of natural pasty meat flavor essence and preparation method thereof - Google Patents

A kind of natural pasty meat flavor essence and preparation method thereof Download PDF

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Publication number
CN1762231B
CN1762231B CN2004100836984A CN200410083698A CN1762231B CN 1762231 B CN1762231 B CN 1762231B CN 2004100836984 A CN2004100836984 A CN 2004100836984A CN 200410083698 A CN200410083698 A CN 200410083698A CN 1762231 B CN1762231 B CN 1762231B
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meat
weight
methyl
natural
furanone
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CN1762231A (en
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肖作兵
李琼
艾萍
周如隽
俞苓
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Firmenich Aromatics China Co Ltd
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Shanghai Institute of Technology
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Abstract

本发明公开了一种天然膏状肉味香精及其制备方法，该天然膏状肉味香精包含：12.0-18.0％重量肉香基；1.5-5.0％重量增稠剂；3.0-6.0％重量复合香基；2.8-4.0％重量乳化剂；1.0-2.0％重量I+G；1.0-1.5％重量呋喃酮；3.0-7.0％重量盐；余量为水。其制备方法包括：将根据美拉德反应并添加辅助成分得到的肉香基与复合香基、乳化剂、I+G、呋喃酮、盐和水按比例混合均匀；将增稠剂溶于热水中，放置24-48小时，搅拌30分钟得到透明胶体；将前两步制备的混合物加入到第三步得到的胶体中，继续搅拌10-20分钟，再均质20-30分钟，得到均一稳定的膏状天然肉味香精。The invention discloses a natural paste-like meat essence and a preparation method thereof. The natural paste-like meat essence comprises: 12.0-18.0% by weight of meat flavor base; 1.5-5.0% by weight of thickener; 3.0-6.0% by weight of compound Fragrant base; 2.8-4.0% by weight emulsifier; 1.0-2.0% by weight I+G; 1.0-1.5% by weight furanone; 3.0-7.0% by weight salt; the balance is water. Its preparation method includes: mixing the meat base obtained according to the Maillard reaction and adding auxiliary components with the complex base, emulsifier, I+G, furanone, salt and water in proportion; dissolving the thickener in hot water Place in water for 24-48 hours, stir for 30 minutes to obtain a transparent colloid; add the mixture prepared in the first two steps to the colloid obtained in the third step, continue stirring for 10-20 minutes, and then homogenize for 20-30 minutes to obtain a uniform Stable paste-like natural meat flavor.

Description

A kind of natural paste-form meat taste essence and preparation method thereof
Technical field
The present invention relates to a kind of natural paste-form meat taste essence and preparation method thereof.
Background technology
Recent two decades comes, and along with the raising of people's living standard, the consumer is to meat matter, and particularly meat fragrance is more and more paid attention to, and the emulation of various meat fragrance has become an important development trend of flavoring essence.Product variety is more and more abundanter now, and taste presents variation.China is as maximum in the world meat product production and consumption big country, and meat industry capital total amount reaches 233.99 hundred million yuan.The consumer more and more payes attention to the sense organ local flavor in the meat products.Selection, acceptance to meat products all require meat strong and brisk in taste, true to nature, pursue the comprehensive impression of the meat products sense of taste, sense of smell.Therefore be the meat flavouring, especially the innovation of meat flavour essence provides new specification requirement and development space.
At present, Japan is one of the most flourishing country of flavouring industry, and it adopts yeast extract and beef extract as primary raw material, utilizes the natural flavouring of process technology exploitations such as enzyme decomposition to have leading high-grade.At home, meat products is processed the restriction that mainly is subjected to meat products production development direction with seasoning essence, and the fragrance of meat flavor emphasizes that head is fragrant, payes attention to not enough to the long sense and the aftertaste sense of fragrance.
Summary of the invention
The objective of the invention is provides a kind of paste-form meat-taste essence that is applied in the low-temperature meat product for the deficiency that overcomes existing meat flavor.
Paste-form meat-taste essence among the present invention adopts natural animal and plant resources, utilize biological heat reaction technology (Maillard reaction) and flavor deployment technology etc., prepare that the fragrance flavor strength is approaching, local flavor is mellow and full naturally, the meat fragrance characteristic is outstanding, long times of aftertaste, the natural mellow meat flavor that lasting is lasting.
The invention provides a kind of natural paste-form meat taste essence, comprise:
12.0-18.0% weight meat perfume base;
1.5-5.0% weight thickener;
The compound perfume base of 3.0-6.0% weight;
2.8-4.0% the weight of emulsifier;
1.0-2.0% weight I+G;
1.0-1.5% weight furanone;
3.0-7.0% weight salt;
Wherein, I+G is that I and G weight ratio are 1: 1 mixture, and I is 5 '-inosine acid disodium, and G is 5 '-Sodium guanylate;
Surplus is a water, and total amount is 100%.
According to natural paste-form meat taste essence of the present invention, wherein said meat perfume base is obtained at maillard reaction product and the furanone that adds 0.1-0.4% weight, the salt of 1.0-2.0% weight and the I+G of 0.5-1.0% weight that water takes place in as solvent by the amino acid of the pig ossein of the plant protein hydrolysate of the reduced sugar of 2.0-5.5% weight, 1.0-3.0% weight, 40.0-70.0% weight and 1.0-2.0% weight.Above raw material adds thermal agitation as reaction raw materials in reaction vessel, and adds above-mentioned helper component again after 110-120 ℃ of condensing reflux 1.5-3.0 hour.
Wherein, described reduced sugar comprises wood sugar and glucose; Plant protein hydrolysate is the water miscible mixture that a kind of peptone of obtaining through enzymatic hydrolysis of vegetable protein, peptide, amino acid etc. are formed, peptone in the various peptones, peptide, composition of amino acid difference, they are also inequality to nutritive value and the purposes of microorganism, peptone in culture medium except providing the nitrogenous source for microorganism, because it is an amphoteric compound, it also has cushioning effect.Amino acid comprises eight seed amino acids (phenylalanine, tryptophan, lysine, methionine, threonine, leucine, isoleucine, valine) and the glycine and the L-glutamic acid etc. of cysteine and needed by human.
According to natural paste-form meat taste essence of the present invention, wherein said thickener is mainly used in the viscosity of improving and increasing product, keeps the color and the stability of fluidised form product, improves the food physical behavior, and can make food that lubricated agreeable to the taste sensation is arranged.Thickener of the present invention comprises and well known to a person skilled in the art thickener, for example agar, gelatin, yellow first glue, guar gum, sodium carboxymethylcellulose, carragheen etc.
According to natural paste-form meat taste essence of the present invention, wherein said compound perfume base is selected from one group that is made up of ketone, acids meat flavour perfume, alcohols meat flavour perfume, pyrazine class meat flavour perfume, Thiazoling type meat flavour perfume, ester and lactone meat flavour perfume, furans and the furanone of aldehydes meat flavour perfume, ketone and the sulfur-bearing of aldehyde and sulfur-bearing and thio-compounds class meat flavour perfume, thiophene and thiophene-based meat flavour perfume and mercaptan and thioether class meat flavour perfume for one or more.
According to the present invention, the aldehydes meat flavour perfume of described aldehyde and sulfur-bearing comprises 3-methylthiopropionaldehyde, 3 methyl thiobutanal, anti-, and is anti--2,4-heptadienal, anti--2-nonenyl aldehyde and 3-sulfydryl-2 methyl pentanal.
According to the present invention, the ketone meat flavour perfume of described ketone and sulfur-bearing comprises sulfydryl acetone, 4-methyl-4-chaff sulfenyl-2 pentanone, 2-sulfydryl-3-butanone, 4-sulfydryl-2-butanone, 3-sulfydryl-2 pentanone and sulfydryl butanone.
According to the present invention, described acids meat flavour perfume comprises butyric acid, isobutyric acid, valeric acid and isovaleric acid.
According to the present invention, the alcohols meat flavour perfume of described alcohols and sulfur-bearing comprises 3 methylthiol propyl alcohol, 2-sulfydryl-3-butanols, 3-methyl sulfo--1-hexanol.
According to the present invention, described pyrazine class meat flavour perfume comprises 2,3-dimethyl pyrazine, 2,5-dimethyl pyrazine, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-mercaptomethylpyrazine and Tetramethylpyrazine.
According to the present invention, described Thiazoling type meat flavour perfume comprises 2-ethyl thiazole and 2,4, the 5-trimethylthiazole.
According to the present invention, described ester and lactone meat flavour perfume comprise γ-Ji Neizhi, acetate furfurylmercaptan ester, furancarboxylic acid methyl mercaptan ester, gamma-butyrolacton, acetate-4-methyl-5-thiazole base ethanol ester and furfuryl thiopropionate.
According to the present invention, described furans and furanone and thio-compounds class meat flavour perfume thereof comprise 2-methyl-3-thiomethylfuran, furanone, 2-methyl-5-thiomethylfuran, 2,5-dimethyl-3-thio-furan.
According to the present invention, described thiophene and thiophene-based meat flavour perfume comprise 3-thienyl mercaptan, 2-methyl-3-mercapto-thiophene, 2-methyl-3-sulfydryl-2,3-dihydro-thiophene, 2-methyl-4-sulfydryl-2,3-dihydro-thiophene, 2-methyl-4-sulfydryl-4,5-dihydro-thiophene.
According to the present invention, described mercaptan and thioether class meat flavour perfume comprise two (2-methyl-3-furyl) disulfides, 3-mercaptopropionic acid ethyl ester, 2-methyl-3-sulfydryl-1-butanols, allyl sulfhydrate, 2-methyl-3-furanthiol, furfuryl mercaptan and difurfuryl sulfide.
According to natural paste-form meat taste essence of the present invention, wherein said emulsifying agent is a kind of of surfactant, it contain be soluble in oil oleophylic and hydrophilic radical soluble in water, can make some immiscible liquid be fused into stable emulsion, in food processing, reach purposes such as dispersion, gentle, stable, foaming, froth breaking, to improve flavour of food products and to prolong shelf life.Comprise emulsifying agents known to a person of ordinary skill in the art such as casein sodium (Sodium Caseinate), sucrose fatty ester, glycerin monostearate, sapn series, soil temperature series, modified soy bean lipoid.
According to natural paste-form meat taste essence of the present invention, wherein said I+G is 1: 1 mixture of 5 '-inosine acid disodium and 5 '-Sodium guanylate, and the former has the meat delicate flavour, and the latter has mushroom class delicate flavour, and mixed delicate flavour is more natural, soft, abundant.
The present invention also provides a kind of method for preparing natural paste-form meat taste essence, may further comprise the steps:
1) natural pig ossein, reduced sugar, plant protein hydrolysate and amino acid are placed there-necked flask, add entry, add thermal agitation 1.5-3.0 hour then, at 110-120 ℃ of condensing reflux 1.5-3.0 hour, add furanone and salt then then, mix;
2) mixture that step 1) is obtained and compound perfume base, emulsifying agent, I+G, furanone, Yan Heshui mix in proportion;
3) thickener is dissolved in the hot water, placed again 24-48 hour, stir and obtained transparent colloid in 30 minutes;
4) with step 2) mixture of preparation joins in the colloid that step 3) obtains, and continues to stir 10-20 minute, obtains the natural paste-form meat taste essence of stable homogeneous again in homogeneous 20-30 minute.
In the inventive method, in the Maillard reaction process, employed solvent is a water.It is evident that to those skilled in the art, can use other water-soluble solvent yet, for example propane diols etc. is not given unnecessary details at this.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in more detail.It should be understood that these embodiment only are used for explanation, rather than restriction the present invention.
Embodiment 1 preparation is used for the meat perfume base of natural paste-form meat taste essence
Natural pig ossein 80g, glucose 2.0g, wood sugar 0.2g, plant protein hydrolysate 2.0g and glycine 1.0g, L-glutamic acid 1.0g are placed there-necked flask, add entry 100g, added thermal agitation then 3.0 hours, then 110-120 ℃ of condensing reflux 2.0 hours, in product, add salt 1.0g, cysteine hydrochloride 2.0g then, mix.Obtain the meat perfume base of stable homogeneous.
The meat perfume base that obtains has meat perfume (or spice), but not strong, has stewed meat perfume (or spice), and is very light, and a little smell of burning is arranged, and an oil gas is arranged.
Embodiment 2 preparations are used for the meat perfume base of natural paste-form meat taste essence
Natural pig ossein 79g, glucose 2.0g, wood sugar 0.2g, plant protein hydrolysate 1.0g and glycine 1.0g, L-glutamic acid 2.0g are placed there-necked flask, add entry 101g, added thermal agitation then 2.5 hours, then 110-120 ℃ of condensing reflux 2.0 hours, in product, add furanone 0.2g, salt 1.0g, cysteine hydrochloride 2.0g then, mix.Obtain the meat perfume base of stable homogeneous.
The meat perfume base meat perfume (or spice) that obtains is stronger, and it is dense to stew roasting flavor, and slightly the smell of burning has the spice flavor.
Embodiment 3 preparations are used for the meat perfume base of natural paste-form meat taste essence
Natural pig ossein 79g, glucose 2.0g, wood sugar 0.2g, plant protein hydrolysate 2.0g and glycine 2.0g, L-glutamic acid 2.0g are placed there-necked flask, add entry 99g, added thermal agitation then 2.5 hours, then 110-120 ℃ of condensing reflux 2.0 hours, in product, add furanone 0.5g, salt 1.0g, cysteine hydrochloride 2.0g then, mix.Obtain the meat perfume base of stable homogeneous.
The meat perfume base meat fragrance that obtains is more obvious, and has baked taste, and the smell of burning is obvious, and is slightly hot fragrant.Embodiment 4 preparations are used for the compound perfume base of natural paste-form meat taste essence
In the 500ml beaker, add 3-sulfydryl-2-butanone 3.5g successively, 3-sulfydryl-2-butanols 3.5g, 2-methyl-3-furanthiol 12.5g, 2-methyl-3-thiomethylfuran 16.5g, tetrahydro thiophene-3-ketone 2.5g, 2-methyl tetrahydrothiophenone 1.5g, 3 methylthiol propyl alcohol 2.5g, sulfenyl propionic aldehyde 1.5g, alditol 2.5g, methyl cyclopentene ketone (M.C.P) 5.5g, two (3 methylthiol propyl alcohols) the isopentyl aldehyde 4.5g that contracts, instead-2,4 decadienal 2g, 10% furanone 21.5g, 10% pyruvic acid 5g, 10% acetate 0.5g, 5% ethyl maltol 7.5g, Sri Lanka cassia oil 1.5g, levulic acid methyl mercapto propyl ester 5.5g mixes.Obtain the compound perfume base of stable homogeneous.
The whole fragrance of the compound perfume base that obtains is softer, and the grease fat breath of the fragrant upward meat of head is heavy, and body note has the salty meat fragrance of burnt sauce, and end rhythm is salty, and meat is fragrant heavy.
Embodiment 5 preparations are used for the compound perfume base of natural paste-form meat taste essence
In the 500ml beaker, add 3-sulfydryl-2-butanone 3g successively, 3-sulfydryl-2-butanols 2.5g, 2-methyl-3-furanthiol 11g, 2-methyl-3-thiomethylfuran 11g, tetrahydro thiophene-3-ketone 2.5g, 2-methyl tetrahydrothiophenone 2g, 3 methylthiol propyl alcohol 1.5g, 3-methylthiopropionaldehyde 0.5g, methyl cyclopentene ketone (M.C.P) 9g, two (3 methylthiol propyl alcohols) the isopentyl aldehyde 3.5g that contracts, 10% furanone 29g, 10% pyruvic acid 6g, 10% acetate 0.5g, 5% ethyl maltol 8.5g, Sri Lanka cassia oil 1.5g, levulic acid methyl mercapto propyl ester 8g mixes.Obtain the meat perfume base of stable homogeneous.
On the compound perfume base head perfume (or spice) that obtains dried burnt bitter gas is arranged, it is highly seasoned to do sootiness.Whole fragrance not really is in harmonious proportion, and does not have the meat flavour sense substantially, and fatty odor is arranged.
Embodiment 6 preparations are used for the compound perfume base of natural paste-form meat taste essence
In the 500ml beaker, add 3-sulfydryl-2-butanone 7.5g successively, 3-sulfydryl-2-butanols 7.5g, 2-methyl-3-furanthiol 8.5g, 2-methyl-3-thiomethylfuran 9.5g, tetrahydro thiophene-3-ketone 3.5g, 2-methyl tetrahydrothiophenone 1.5g, 3 methylthiol propyl alcohol 2.5g, 3-methylthiopropionaldehyde 1.5g, alditol 1.5g, methyl cyclopentene ketone (M.C.P) 8.5g, two (3 methylthiol propyl alcohols) the isopentyl aldehyde 3.5g that contracts, instead-2,4 decadienal 1g, 10% furanone 23.5g, 10% pyruvic acid 5g, 10% acetate 0.5g, 5% ethyl maltol 8.5g, Sri Lanka cassia oil 0.5g, levulic acid methyl mercapto propyl ester 5.5g mixes.Obtain the meat perfume base of stable homogeneous.
The compound perfume base that obtains, head is fragrant dried wooden phenolic note, and sauce perfume (or spice) is attached most importance to, and body note band grease gas has acid, saline taste, and meat flavour is not good enough.
Embodiment 7 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 3.503g for preparing among meat perfume base 15.130g, the embodiment 4 of preparation among the embodiment 1, mix, form the mixture of stable homogeneous with 4.052g emulsifying agent, 1.6g I+G, 1.515g furanone, 5.025g salt, 60.1g water.Take by weighing thickener 40.010g, be dissolved in the hot water, and placed 36 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of the stable homogeneous of light brown in 30 minutes again.
The sauce fragrance of the natural paste-form meat taste essence that obtains is stronger, the smell of burning of barbecue slightly, and Xin Xiang is not obvious.Meat fragrance circle and, but have the smell of burning slightly.
Embodiment 8 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 4.513g for preparing among meat perfume base 15.183g, the embodiment 5 of preparation among the embodiment 2, mix, form the mixture of stable homogeneous with 4.137g emulsifying agent, 1.603g I+G, 1.523g furanone, 5.025g salt, 60.85g water.
Take by weighing thickener 40.307g, be dissolved in the hot water, and placed 36 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 10 minutes, homogeneous obtained the natural paste-form meat taste essence of dark-brown stable homogeneous in 25 minutes again.
The barbecue flavor of the natural paste-form meat taste essence that obtains is more obvious, and sauce is fragrant heavy, and Xin Xiang (being mainly sauce perfume (or spice)) is arranged, and meat flavour is sent out more thoroughly, and fragrance is more lasting.
Embodiment 9 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 5.520g for preparing among meat perfume base 15.183g, the embodiment 6 of preparation among the embodiment 3, mix, form the mixture of stable homogeneous with 4.198g emulsifying agent, 1.611g I+G, 1.522g furanone, 5.003g salt, 60.789g water.
Take by weighing thickener 40.155g, be dissolved in the hot water, and placed 30 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of dark brown stable homogeneous in 20 minutes again.
The natural paste-form meat taste essence sauced meat that obtains flavor obviously, meat flavour is thick and heavy, lasting saturating sending out had oil gas slightly.
Embodiment 10 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 3.503g for preparing among meat perfume base 15.130g, the embodiment 5 of preparation among the embodiment 1, mix, form the mixture of stable homogeneous with 4.052g emulsifying agent, 1.6g I+G, 1.515g furanone, 5.025g salt, 60.1g water.
Take by weighing thickener 40.010g, be dissolved in the hot water, and placed 40 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 10 minutes, homogeneous obtained the natural paste-form meat taste essence of faint yellow stable homogeneous in 30 minutes again.
Embodiment 11 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 3.503g for preparing among meat perfume base 15.130g, the embodiment 6 of preparation among the embodiment 1, mix, form the mixture of stable homogeneous with 4.052g emulsifying agent, 1.6g I+G, 1.515g furanone, 5.025g salt, 60.1g water.
Take by weighing thickener 40.010g, be dissolved in the hot water, and placed 40 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 20 minutes, homogeneous obtained the natural paste-form meat taste essence of flaxen stable homogeneous in 20 minutes again.
Embodiment 12 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 4.513g for preparing among meat perfume base 15.183g, the embodiment 4 of preparation among the embodiment 2, mix, form the mixture of stable homogeneous with 4.137g emulsifying agent, 1.603g I+G, 1.523g furanone, 5.025g salt, 60.85g water.
Take by weighing thickener 40.307g, be dissolved in the hot water, and placed 36 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 20 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 25 minutes again.
Embodiment 13 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 4.513g for preparing among meat perfume base 15.183g, the embodiment 6 of preparation among the embodiment 2, mix, form the mixture of stable homogeneous with 4.137g emulsifying agent, 1.603g I+G, 1.523g furanone, 5.025g salt, 60.85g water.
Take by weighing thickener 40.307g, be dissolved in the hot water, and placed 40 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 25 minutes again.
Embodiment 14 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 5.520g for preparing among meat perfume base 15.183g, the embodiment 4 of preparation among the embodiment 3, mix, form the mixture of stable homogeneous with 4.198g emulsifying agent, 1.611g I+G, 1.522g furanone, 5.003g salt, 60.789g water.
Take by weighing thickener 40.155g, be dissolved in the hot water, and placed 48 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 10 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 30 minutes again.
Embodiment 15 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 5.520g for preparing among meat perfume base 15.183g, the embodiment 5 of preparation among the embodiment 3, mix, form the mixture of stable homogeneous with 4.198g emulsifying agent, 1.611g I+G, 1.522g furanone, 5.003g salt, 60.789g water.
Take by weighing thickener 40.155g, be dissolved in the hot water, and placed 28 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 25 minutes again.

Claims (5)

1.一种天然膏状肉味香精，该天然膏状肉味香精的制备方法包括以下制备步骤：1)将天然猪骨素、还原糖、植物水解蛋白和氨基酸置于三口烧瓶中，加入水，然后加热搅拌1.5-3.0小时，然后在110-120℃冷凝回流1.5-3.0小时，然后添加呋喃酮和盐，搅拌混合均匀，得到肉香基；1. a kind of natural paste meat essence, the preparation method of this natural paste meat essence comprises the following preparation steps: 1) natural pig bone element, reducing sugar, plant hydrolyzed protein and amino acid are placed in there-necked flask, add water , then heated and stirred for 1.5-3.0 hours, then condensed and refluxed at 110-120°C for 1.5-3.0 hours, then added furanone and salt, stirred and mixed evenly to obtain meaty base; 2)将步骤1)得到的肉香基与复合香基、乳化剂、I+G、呋喃酮、盐和水混合均匀；2) Mix the meat flavor base obtained in step 1) with the compound flavor base, emulsifier, I+G, furanone, salt and water; 3)将增稠剂溶于热水中，再放置24-48小时，搅拌30分钟得到透明胶体；3) Dissolve the thickener in hot water, leave it for another 24-48 hours, and stir for 30 minutes to obtain a transparent colloid; 4)将步骤2)制备的混合物加入到步骤3)得到的胶体中，继续搅拌10-20分钟，再均质20-30分钟得到均一稳定的膏状天然肉味香精，4) Add the mixture prepared in step 2) to the colloid obtained in step 3), continue to stir for 10-20 minutes, and then homogenize for 20-30 minutes to obtain a uniform and stable pasty natural meat flavor, 其中，肉香基的用量为12.0-18.0％重量、增稠剂的用量为1.5-5.0％重量、复合香基的用量为3.0-6.0％重量、乳化剂的用量为2.8-4.0％重量、I+G的用量为1.0-2.0％重量、呋喃酮的用量为1.0-1.5％重量、盐的用量为3.0-7.0％重量和水为余量，且I+G是重量比为1∶1的混合物，其中I是5’-肌苷酸二钠，G是5’-鸟苷酸二钠，所述复合香基为一种或多种选自由醛及含硫的醛类肉味香精、酮类及含硫的酮类肉味香精、酸类肉味香精、醇类及含硫的醇类肉味香精、吡嗪类肉味香精、噻唑啉类肉味香精、酯及内酯类肉味香精、呋喃及呋喃酮及其硫代化合物类肉味香精、噻吩及噻吩类肉味香精和硫醇及硫醚类肉味香精组成的一组。Wherein, the consumption of meat base is 12.0-18.0% by weight, the consumption of thickener is 1.5-5.0% by weight, the consumption of compound fragrance base is 3.0-6.0% by weight, the consumption of emulsifier is 2.8-4.0% by weight, I The amount of +G is 1.0-2.0% by weight, the amount of furanone is 1.0-1.5% by weight, the amount of salt is 3.0-7.0% by weight and water is the balance, and I+G is a mixture with a weight ratio of 1:1 , wherein I is disodium 5'-inosinate, G is disodium 5'-guanylate, and the complex base is one or more kinds selected from aldehydes and sulfur-containing aldehydes meat flavors, ketones And sulfur-containing ketone meat flavors, acid meat flavors, alcohols and sulfur-containing alcohol meat flavors, pyrazine meat flavors, thiazoline meat flavors, ester and lactone meat flavors , furan and furanone and its thio compound meat flavor, thiophene and thiophene meat flavor, and mercaptan and thioether meat flavor. 2.如权利要求1所述的天然膏状肉味香精，其中所述的肉香基原料是由2.0-5.5％重量的还原糖、1.0-3.0％重量的植物水解蛋白、40.0-70.0％重量的猪骨素和1.0-2.0％重量的氨基酸在作为溶剂的水中进行美拉德反应，并向该反应得到的产物中添加0.1-0.4％重量的呋喃酮、1.0-2.0％重量的盐和0.5-1.0％重量的I+G作为调味剂而得到的，其中所述的还原糖为木糖和葡萄糖；氨基酸为半胱氨酸和苯丙氨酸、色氨酸、赖氨酸、蛋氨酸、苏氨酸、亮氨酸、异亮氨酸、缬氨酸、以及甘氨酸和L-谷氨酸。2. The natural pasty meat flavor essence as claimed in claim 1, wherein said meat flavor base raw material is made of 2.0-5.5% by weight of reducing sugar, 1.0-3.0% by weight of plant hydrolyzed protein, 40.0-70.0% by weight The pig bone protein and the amino acid of 1.0-2.0% by weight carry out Maillard reaction in the water as solvent, and in the product that this reaction obtains, add the furanone of 0.1-0.4% by weight, the salt of 1.0-2.0% by weight and 0.5 -1.0% by weight of I+G obtained as a flavoring agent, wherein said reducing sugars are xylose and glucose; amino acids are cysteine and phenylalanine, tryptophan, lysine, methionine, threonine amino acid, leucine, isoleucine, valine, and glycine and L-glutamic acid. 3.如权利要求1所述的天然膏状肉味香精，其中所述的增稠剂是琼脂、明胶、黄原胶、瓜尔胶、羧甲基纤维素钠或卡拉胶。3. The natural paste meat flavor as claimed in claim 1, wherein said thickener is agar, gelatin, xanthan gum, guar gum, sodium carboxymethylcellulose or carrageenan. 4.如权利要求1所述的天然膏状肉味香精，其中所述的醛及含硫的醛类肉味香精为3-甲硫基丙醛、3-甲硫基丁醛、反，反-2，4-庚二烯醛、反-2-壬烯醛和3-巯基-2-甲基戊醛；所述的酮类及含硫的酮类肉味香精为巯基丙酮、4-甲基-4-糠硫基-2-戊酮、2-巯基-3-丁酮、4-巯基-2-丁酮、3-巯基-2-戊酮和巯基丁酮；所述的酸类肉味香精为丁酸、异丁酸、戊酸和异戊酸；所述的醇类及含硫的醇类肉味香精为3-甲硫基丙醇、2-巯基-3-丁醇或3-甲基硫代-1-己醇；所述的吡嗪类肉味香精为2，3-二甲基吡嗪、2，5-二甲基吡嗪、2-甲基吡嗪、2，3，5-三甲基吡嗪、2-巯甲基吡嗪和四甲基吡嗪；所述的噻唑啉类肉味香精为2-乙基噻唑和2，4，5-三甲基噻唑；所述的酯及内酯类肉味香精为γ-己内酯、乙酸糠硫醇酯、糠酸甲硫醇酯、γ-丁内酯、乙酸-4-甲基-5-噻唑基乙醇酯和硫代丙酸糠酯；所述的呋喃及呋喃酮及其硫代化合物类肉味香精为2-甲基-3-甲硫基呋喃、呋喃酮、2-甲基-5-甲硫基呋喃或2，5-二甲基-3-硫代呋喃；所述的噻吩及噻吩类肉味香精为3-噻吩硫醇、2-甲基-3-巯基噻吩、2-甲基-3-巯基-2，3-二氢噻吩、2-甲基-4-巯基-2，3-二氢噻吩或2-甲基-4-巯基-4，5-二氢噻吩；所述的硫醇及硫醚类肉味香精为双(2-甲基-3-呋喃基)二硫醚、3-巯基丙酸乙酯、2-甲基-3-巯基-1-丁醇、烯丙基硫醇、2-甲基-3-呋喃硫醇、糠基硫醇和二糠基硫醚。4. The natural pasty meat flavor essence as claimed in claim 1, wherein said aldehyde and sulfur-containing aldehyde meat flavor essence are 3-methylthiopropionaldehyde, 3-methylthiobutyraldehyde, trans, trans -2,4-heptadienal, trans-2-nonenal and 3-mercapto-2-methylpentanal; the ketones and sulfur-containing ketone meat flavors are mercaptoacetone, 4-methylpentanal 4-furfurylthio-2-pentanone, 2-mercapto-3-butanone, 4-mercapto-2-butanone, 3-mercapto-2-pentanone and mercaptobutanone; the acid meat Flavoring essence is butyric acid, isobutyric acid, valeric acid and isovaleric acid; described alcohols and sulfur-containing alcohols meat flavoring essence are 3-methylthiopropanol, 2-mercapto-3-butanol or 3-mercapto-3-butanol -Methylthio-1-hexanol; the pyrazine meat flavor essence is 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-methylpyrazine, 2, 3,5-trimethylpyrazine, 2-mercaptomethylpyrazine and tetramethylpyrazine; the thiazoline meat flavors are 2-ethylthiazole and 2,4,5-trimethylthiazole ; The ester and lactone meat flavors are γ-caprolactone, furfuryl mercaptan acetate, methyl mercaptan furoate, γ-butyrolactone, 4-methyl-5-thiazolylethanol acetate esters and furfuryl thiopropionate; the furan, furanone and its thiocompound meat flavor flavors are 2-methyl-3-methylthiofuran, furanone, 2-methyl-5-methylthio Furan or 2,5-dimethyl-3-thiofuran; the thiophene and thiophene meat flavors are 3-thiophene thiol, 2-methyl-3-mercaptothiophene, 2-methyl-3 -Mercapto-2,3-dihydrothiophene, 2-methyl-4-mercapto-2,3-dihydrothiophene or 2-methyl-4-mercapto-4,5-dihydrothiophene; the thiol And sulfide meat flavors are bis(2-methyl-3-furyl) disulfide, ethyl 3-mercaptopropionate, 2-methyl-3-mercapto-1-butanol, allyl sulfide Alcohol, 2-methyl-3-furyl thiol, furfuryl mercaptan and bisfurfuryl sulfide. 5.如权利要求1-4中任意一项所述的天然膏状肉味香精，其中所述的乳化剂为酪蛋白酸钠、蔗糖脂肪酸酯、单硬脂酸甘油酯、司盘系列、土温系列或改性大豆磷脂。5. as any one of claim 1-4 natural paste meat flavor, wherein said emulsifier is sodium caseinate, sucrose fatty acid ester, glyceryl monostearate, Span series, TW series or modified soybean lecithin.
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