The invention belongs to the technical field of the food processing and in particular relates to corn viscose-starch gel and a preparation method of the corn viscose-starch gel. Corn viscose is utilized to delay long-term ageing of starch gel, and the gel comprises the corn viscose and the starch, wherein the mass ratio of the starch to the corn viscose is 14:1-136:1, the content of protein in the corn viscose is 0.4-9%, the content of fat in the corn viscose is 0.24-0.5%, and the intrinsic viscosity of the corn viscose is 1.35-1.71dL/g; the gel is prepared by the following method, and the method comprises the steps of extracting corn viscose, preparing a corn viscose solution, preparing corn viscose-starch suspension, stirring, heating, gelatinizing, ageing corn viscose-starch gel, concentrating, carrying out freeze drying and testing. The method has simple processing procedures, the efficiency is high, the ageing phenomenon of the starch gel can be effectively delayed after the starch gel is stored for 14 days at low temperature, the quality of the starch gel after storage can be improved, and the corn viscose-starch gel has no obvious color change, and also has no unpleasant odor.