Preparation method of starch-based gel fat substitute and application thereof in low-salt and low-fat sausages

Abstract

The present invention relates to the field of food processing, and more specifically to a method for preparing a starch-based gel fat substitute and its application in low-salt and low-fat sausages. The starch-based gel fat substitute is prepared by homogenizing a modified starch dispersion with vegetable oil to form an emulsion, and then mixing it with natural starch, heating, cooling and forming it. Directional regulation of the structure is achieved by adjusting the content of ingredients such as vegetable oil, and the release of salt ions and the perceived effect of consumption are adjusted. Using the gel to replace animal fat to produce low-salt and low-fat sausages not only reduces the fat content in the sausages while maintaining the texture and sensory quality of the sausages, but also the structural adjustability of the starch-based gel can achieve the rapid release of sodium ions in the sausages and improve the sensitivity of salty taste perception, thereby reducing the amount of salt added in the food while maintaining the salty taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method of a starch-based gel fat substitute and application of the starch-based gel fat substitute in low-salt and low-fat sausages. Technical Background

[0002] Chinese sausage is a traditional delicacy that is deeply loved by people. In order to maintain the flavor and taste during its production process, a large amount of salt (the main ingredient is sodium chloride) and animal fat are often added. However, high salt and high fat intake is the main risk dietary factor for chronic diseases. Excessive fat intake will lead to obesity, which is closely related to cardiovascular disease; while excessive sodium ion intake is closely related to chronic diseases such as hypertension and stroke. However, directly reducing the amount of fat and salt added or using alternative salt products will result in the lack of final texture, flavor and sensory characteristics of the food, and a significant decline in consumer acceptance. With the improvement of people's healthy diet concepts and the release of relevant plans, how to prepare low-salt and low-fat traditional foods with good flavor and quality has become an urgent problem to be solved.

[0003] Emulsion gel is the main structural unit of many processed foods (such as sausages). It is based on polysaccharides or proteins and contains emulsified and dispersed vegetable oil droplets, which can better simulate the properties of plastic fat. Therefore, as a fat substitute, it can improve the nutritional and functional properties of food, and has little effect on the sensory flavor of food, and is highly accepted by consumers. In addition, emulsion gel has excellent structural adjustability. As a low-calorie fat substitute, it can meet the application requirements of fat substitutes in products in different fields. Chinese patent (CN 112970934 A) invented a method for preparing vegetable protein meat using konjac composite gel as a fat substitute. Chinese patent (CN 112931680 A) invented a method for preparing vegetable protein meat using inulin composite gel as a fat substitute.

[0004] The main component of table salt is sodium chloride, in which sodium ions are the main source of salty taste perception. However, before swallowing, only about 5% of the sodium ions in the food are released in the mouth, which will play a role in the production of saltiness. The remaining sodium ions are ingested by the human body, thus posing a health hazard. How to maximize the release of sodium ions in food during the chewing process has become the key to research. In the oral processing of food, in addition to physical changes such as food structure and texture, the enzymatic interaction between enzymes in saliva and starch is the main mechanism for structural destruction and promoting system instability. However, there is currently no relevant technology that uses the special decomposition advantages of starch gel in the mouth to achieve the purpose of salt reduction.

[0005] The present invention uses starch as a raw material to prepare an emulsion gel, and adds a certain amount of salt thereto. When chewing in the mouth, the specific decomposition of the starch raw material accelerates the mass transfer and convection speed of sodium ions, thereby accelerating the release of ions. In addition, the gel-like texture prolongs the chewing cycle, increases the cumulative amount of sodium ion release, and thus increases the effective perceived concentration of saltiness. The presence of the oil phase in the emulsion gel accelerates the instability of the system, increases the sodium ion concentration in the aqueous phase, and at the same time, by adjusting the interfacial properties of the oil droplets in the emulsion gel, it is beneficial to construct a gradient-distributed sodium ion structure, which is also beneficial to the perception of saltiness. In addition, the starch emulsion gel is used in sausages as a low-calorie fat substitute to give the food an excellent fat texture and taste.

[0006] The present invention uses a starch-based gel fat substitute for the preparation of low-salt and low-fat sausages, thereby achieving the goal of reducing the amount of added salt and animal fat without affecting the quality and flavor of the sausages (such as product appearance characteristics, texture characteristics and sodium ion perception characteristics). It has great application potential and is of great significance for improving the dietary structure of residents and the development of the low-salt and low-fat food industry. Summary of the invention

[0007] In view of the shortcomings of the above-mentioned background technology, the present invention provides a method for preparing a starch-based gel fat substitute, and applies the starch-based gel fat substitute to sausages to reduce salt and fat. The sausage product of the present invention has the characteristics of low fat and salt content and excellent sensory quality, and can reduce fat and salt without reducing saltiness.

[0008] The above object of the present invention is achieved through the following technical solutions:

[0009] The first object of the present invention is to provide a method for preparing a starch-based gel fat substitute.

[0010] The starch-based gel fat substitute provided by the invention comprises starch, vegetable oil, salt and water.

[0011] The starch-based gel fat substitute comprises the following preparation steps:

[0012] (1) dispersing the modified starch in deionized water at room temperature, and then adding vegetable oil to form a uniform and stable emulsion through shearing and homogenization;

[0013] (2) dispersing salt, natural starch and the emulsion of step (1) in deionized water, performing heat treatment while stirring and mixing uniformly, and cooling at room temperature after the starch is fully gelatinized, thereby obtaining the starch-based gel fat substitute;

[0014] Furthermore, the modified starch added to the emulsion in step (1) includes one or more of octenyl succinate starch, sodium octenyl succinate starch, etc.

[0015] Furthermore, the mass concentration of the modified starch added to the emulsion in step (1) is ≥4%.

[0016] Furthermore, the vegetable oil in step (1) includes one or more of peanut oil, corn oil, olive oil, sunflower oil, etc.

[0017] Furthermore, the mass concentration of the vegetable oil in the emulsion of step (1) is 10-60%.

[0018] Furthermore, the shearing time in step (1) is ≥30 s, and the homogenization pressure is ≥30 MPa.

[0019] Furthermore, the natural starch in step (2) includes one or more of potato starch, corn starch, wheat starch and tapioca starch.

[0020] Furthermore, the mass concentration of the natural starch in step (2) is ≥10%.

[0021] Furthermore, the mass concentration of the salt in step (2) is 0.5-1.5%.

[0022] The second object of the present invention is to provide a method for preparing a low-salt and low-fat sausage containing the starch emulsion gel, comprising the following preparation steps:

[0023] (1) Raw material preparation: cut the pork hind leg into small pieces, weigh pork, salt, thirteen spices, soft sugar, chili powder, cooking wine, etc., mix well and marinate to obtain marinated lean meat.

[0024] 2) sausage production: starch emulsion, salt, natural starch and the pickled meat of step (1) are fully mixed, the salt-containing starch emulsion is wrapped on the surface of the lean meat, the sausage is quickly stuffed and dried, and vacuum-packed after baking.

[0025] Furthermore, the weight portions of the raw materials in step (1) are: 65-75 parts of pork hind leg meat, 0.9-1.1 parts of salt, 0.2-0.3 parts of thirteen spices, 0.5-0.6 parts of sugar, 1-1.2 parts of chili powder, and 5-7 parts of cooking wine.

[0026] Furthermore, the weights of the raw materials in step (2) are: 10-20 parts of starch emulsion, 0.25-0.35 parts of salt, 5-10 parts of natural starch, and 75-80 parts of pickled meat.

[0027] Furthermore, the processing method described in step (2) requires coating the salt-containing mixture on the surface of the cured meat.

[0028] Furthermore, the drying conditions in step (2) are a temperature of 50 to 78° C. and a time of 10 to 20 hours.

[0029] Furthermore, the baking temperature in step (2) is >78° C. to ensure the formation of starch-based gel.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] (1) The starch-based fat substitute prepared by the method of the present invention has good viscoelasticity and chewiness. In addition, the starch emulsion gel has a high swelling rate and can fully swell when eaten. Since the chewing cycle is extended, the mass transfer resistance of sodium ions is reduced, and the release of sodium ions is significantly accelerated, the gel has the advantages of high release rate and convective mass transfer rate. Compared with the animal fat addition group, the emulsion gel substitute can significantly enhance the perception of saltiness, achieving the effect of reducing salt without reducing the perception of saltiness.

[0032] (2) The starch-based gel prepared by the present invention has a milky white appearance and a viscoelastic texture, a compact overall structure, and a smooth cross section, similar to animal fat. When used to replace animal fat in the preparation of sausages, a sausage product with a low fat content (only about 3%) can be obtained, and the sausage containing the starch-based gel has a similar tissue morphology and taste to the sausage containing animal fat, can simulate the creamy feel and smooth taste of animal fat, and has good flavor and consumer acceptance.

[0033] Sausages prepared with starch-based gel instead of fat have the healthy properties of low salt and low fat, and to a large extent meet consumers' demand for healthy and delicious food. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The appearance structure of the starch-based gel prepared in Example 1, Example 2, Example 3, Example 4 and Control Example 1;

[0035] Figure 2 This is a swelling rate analysis diagram of the starch-based gel prepared in Example 1, Example 2, Example 3, Example 4 and Comparative Example 1;

[0036] Figure 3 Analysis chart of sodium ion release of starch-based gels prepared in Example 1, Example 2, Example 3, Example 4 and Comparative Example 1;

[0037] Figure 4 The sensory evaluation analysis diagram of the low-salt and low-fat sausages containing starch-based gel prepared in Application Example 1, Application Example 2, Application Example 3 and Application Comparative Example 1 and Application Comparative Example 2;

[0038] Figure 5It is a principal component analysis diagram of the taste characteristics of the electronic tongue test of Application Examples 1-4 and Application Examples 1 and 2; (A: comparison of taste characteristics of the starch-based gel substituted sausage product group and the emulsion gel group B: comparison of taste characteristics of commercially available sausages and starch-based gel substituted sausage products with different oil contents C: comparison of taste characteristics of the starch-based gel substituted sausage product group and the pork back fat control group). DETAILED DESCRIPTION

[0039] The present invention will be further described below in conjunction with specific embodiments and drawings, but the embodiments of the present invention are not limited thereto.

[0040] Unless otherwise specified, room temperature means 25±2°C.

[0041] Example 1 (oil content 5%)

[0042] (1) At room temperature, 8 g of octenyl succinate starch ester was dissolved in 82 g of deionized water by stirring, and then 10 g of corn oil was added and sheared at a speed of 10000 rpm for 1 min, and then circulated and homogenized at 50 MPa for 5 min. After the homogenization, the mixed solution was placed in an ice water bath and quickly cooled to obtain a starch emulsion, which was placed in a refrigerator at 4°C for storage;

[0043] (2) dispersing 32 g of potato starch in 68 g of deionized water to obtain a potato starch dispersion;

[0044] (3) Add 100 g of the emulsion in step (1) and 2 g of salt to the starch dispersion in step (2), mix well, and then heat it to 80° C. with a heated magnetic stirrer. After the starch is fully gelatinized, cool it at room temperature and stabilize it for 24 hours to obtain a starch-based emulsion gel fat substitute.

[0045] Example 2

[0046] The "82 g deionized water, 10 g corn oil" in step (1) of Example 1 was adjusted to "72 g deionized water, 20 g corn oil", and the rest was kept consistent with Example 1 to obtain a starch-based emulsion gel fat substitute (oil content of 10%).

[0047] Embodiment 3:

[0048] The "82 g deionized water, 10 g corn oil" in step (1) of Example 1 was adjusted to "62 g deionized water, 30 g corn oil", and the rest was kept consistent with Example 1 to obtain a starch-based emulsion gel fat substitute (oil content of 15%).

[0049] Embodiment 4:

[0050] The "82 g deionized water, 10 g corn oil" in step (1) of Example 1 was adjusted to "32 g deionized water, 60 g corn oil", and the rest was kept consistent with Example 1 to obtain a starch-based emulsion gel fat substitute (oil content: 30%).

[0051] Comparative Example 1

[0052] The vegetable oil in Example 1 was omitted, and the other parts were kept the same as in Example 1 to obtain a starch-based gel fat substitute.

[0053] The emulsions in the implementation process of Examples 1 to 4 and Comparative Example 1 and the starch-based gel finally obtained were tested, and the test methods and results are as follows:

[0054] Particle size determination

[0055] Take 100 μL of sample in a test tube, add 10 mL of deionized water to dilute 100 times, and use the laser particle size analyzer ZetasizerNano-ZS90 to measure the droplet size of the emulsion. During the measurement, the refractive index is set to 1.450 and the temperature is kept at 25°C for 2 minutes. In order to reduce the measurement error caused by multiple scattering, each sample is measured three times, and the average value is taken as the final particle size.

[0056] Table 1 Differences in particle size of emulsions prepared under different conditions

[0057]

[0058] It can be seen from Table 1 above that the particle size of the emulsion increases from 189.63±2.74nm to 320.23±0.57nm as the amount of vegetable oil added increases. The particle sizes of the samples are evenly distributed and there are significant differences between different embodiments (P<0.05).

[0059] Mechanical properties determination

[0060] The prepared starch-based gel fat substitute was subjected to texture profile analysis (TPA) test using a CT3 texture analyzer at room temperature, with the parameters set to probe TA5, test rate 1 mm / s, probe induction force 5 g, compression height 10 mm, and cycle compression times 2. The hardness, elasticity, viscosity, chewiness, cohesion and other analytical index data were obtained using TexturePro CT fitting data. Each treated sample was measured 4 times in parallel, and the results were taken as the average of the 4 measurements.

[0061] Table 2 TPA texture properties of starch-based gel fat substitutes prepared under different conditions

[0062]

[0063] As shown in Table 2, compared with pure starch gel (Comparative Example 1), the addition of vegetable oil is conducive to the improvement of the mechanical properties of the gel (such as gel strength, hardness, viscosity, elasticity, cohesion and chewiness). With the increase of the amount of vegetable oil added, the gel strength, hardness and elasticity of the gel as a whole show a trend of first increasing and then decreasing, and the maximum mechanical properties are reached when the addition amount is 10%. Good mechanical properties will help to extend the chewing cycle of the gel during oral processing, increase the degree of gel fragmentation, and increase the degree of contact between the taste buds on the tongue surface and the gel when eating. The embodiments of starch emulsion gel all significantly reduce the fat content, achieve a low-fat effect, and meet the health needs of consumers.

[0064] Swelling assay

[0065] The gel to be tested was pressed into a cylindrical mold with a diameter of 12 mm, and about 5 g of the cylindrical gel sample was weighed into a 25 mL beaker. 20 mL of deionized water was added for swelling experiment. The sampling time was 12 h. The experiment was terminated when the gel reached swelling equilibrium in deionized water. The mass of the gel at different swelling time intervals was accurately weighed with a balance. The surface liquid was dried with filter paper before weighing. Each sample was repeated 4 times, and the swelling rate (%) of the sample was calculated according to the following formula (1).

[0066] Swelling rate of gel (%) = (mass after swelling - initial mass) / initial mass × 100% (1)

[0067] Depend on Figure 2 As shown, under the same swelling time, the swelling degree of starch-based gel containing vegetable oil is significantly higher than that of blank starch-based gel without vegetable oil. The swelling rate at the 12th hour is more than doubled. After 72 hours, the swelling water absorption of starch-based gel containing vegetable oil can reach up to 35% of its own weight; under a fixed formula ratio, the swelling degree increases with the extension of swelling time, but the embodiment with 30% oil content reaches saturation after 48 hours, and the swelling degree of starch-based gel samples decreases slightly with the increase of oil content. The reduction in swelling rate also shows that with the increase of the volume of filled oil droplets, the uniform density of the gel network is improved, which will reduce the mass transfer resistance of the internal substance (ions) and help to achieve the release and dissolution of the substance (ions).

[0068] Sodium ion release assay

[0069] The gel sample soaked in the saliva sample was subjected to multiple compression tests using a CT3 texture analyzer at room temperature, and the sodium ion content in the saliva was then determined to evaluate the release of sodium during oral chewing. Compression test conditions: test rate 1mm / s, probe induction force 5g, compression height 10mm, and cyclic compression times 10 times. About 5g of cylindrical gel sample was weighed in a 25mL beaker, and 20mL of simulated saliva with α-amylase (2g / L, pH=6.8) as the main component was added at the 0th compression. Then the compression test was carried out, and 10μL of the mixed solution was quantitatively taken at the 1st, 5th, and 10th compressions, and the sodium ion content was determined using a kit. Among them, the principle of sodium ion content test is that sodium ions and 6-antimony hydroxide form uniform turbidity in the presence of a dispersant, and the sodium ion content in the sample is obtained by colorimetric calculation at 620nm.

[0070] Depend on Figure 3 It can be seen that the sodium ion release amount of starch-based gel structures with different oil contents in the process of simulated oral chewing compression is significantly different. After the start of uniaxial compression, the water-absorbed and swollen gel is crushed radially by vertical extrusion and discharges slurry, transferring a large amount of dissolved sodium from the inside of the gel to the surrounding environment; during multiple compressions, the degree of sodium ion release is significantly different, among which the emulsion gel with a vegetable oil content of 10% has the greatest degree of sodium release, while the sodium ion release amount of pure starch-based gel is the lowest. In the simulated saliva medium, the starch gel matrix undergoes compression deformation and enzymatic decomposition. Compared with pure starch gel, the uniform network structure of the oil-containing gel forms uniform pores during the swelling process, which reduces the mass transfer resistance of sodium ions. The slurry release during the compression process realizes the convection and mass transfer of sodium, and finally releases from the gel to the surrounding environment. However, it should be noted that with the increase of oil content, the diffusion trend of sodium ions first increases and then decreases. This is because the addition of oil helps to increase the effective salt concentration of the water phase, thereby achieving efficient mass transfer during the swelling process, but the addition of a large amount of oil may lead to the release of oil during the swelling and extrusion process, which hinders the effective transfer of sodium ions. Therefore, the present invention further proves that partial addition of vegetable oil is beneficial to the breakdown of the structure and the rapid release of sodium ions.

[0071] Specific application examples

[0072] Application Example 1

[0073] (1) Use pork hind leg meat as the raw meat, remove excess fat and connective tissue, and cut it into pieces of 3 to 5 cm in size 3 small pieces;

[0074] (2) preparing raw materials by weight: 70 parts of pork hind leg meat, 0.7 parts of salt, 0.2 parts of thirteen spices, 0.6 parts of sugar, 1.2 parts of chili powder, and 5 parts of cooking wine, and then marinating at room temperature for 60 minutes to obtain a mixture 1;

[0075] (3) Referring to step (1) of Example 1, a starch emulsion was obtained. That is, at room temperature, 8 g of octenyl succinate starch ester was dissolved in 82 g of deionized water by stirring, and then 10 g of corn oil was added and sheared at a speed of 10,000 rpm for 1 min, and then circulated and homogenized at 50 MPa for 5 min. After the homogenization, the mixed solution was placed in an ice water bath to quickly cool and placed in a 4°C refrigerator for standby use to obtain a uniform and stable emulsion;

[0076] (4) Prepare a starch dispersion according to step (2) of Example 1. That is, 32 g of potato starch is uniformly dispersed in 68 g of deionized water by stirring to obtain a potato starch dispersion;

[0077] (5) adding 45 parts of the emulsion of step (3) and 0.9 parts of salt to 45 parts of the starch dispersion of step (4), mixing evenly, and then adding 233.1 parts of the mixture 1 of step (2) to obtain a mixture 2;

[0078] (6) Filling the mixture 2 obtained in step (5) with casings having a diameter of 38-40 mm on a vacuum filling machine;

[0079] (7) marinating the sausages filled in step (6) in an oven at 50° C. for 20 h;

[0080] (8) The sausages pickled in step (7) are packaged in a PE vacuum packaging bag at a vacuum degree of -0.07 to -0.1 kPa to obtain low-salt and low-fat sausages containing a starch emulsion gel fat substitute.

[0081] Application Example 2

[0082] The "82 g deionized water, 10 g corn oil" in step (3) of Application Example 1 was adjusted to "72 g deionized water, 20 g corn oil", and the rest was kept consistent with Application Example 1 to obtain a low-salt, low-fat sausage containing a starch emulsion gel fat substitute.

[0083] Application Example 3

[0084] The "82 g deionized water, 10 g corn oil" in step (3) of Application Example 1 was adjusted to "62 g deionized water, 30 g corn oil", and the rest was kept consistent with Application Example 1 to obtain a low-salt, low-fat sausage containing a starch emulsion gel fat substitute.

[0085] Application Example 4

[0086] The "82 g deionized water, 10 g corn oil" in step (3) of Application Example 1 was adjusted to "32 g deionized water, 60 g corn oil", and the rest was kept consistent with Application Example 1 to obtain a low-salt, low-fat sausage containing a starch emulsion gel fat substitute.

[0087] Application control example 1 (pure starch gel group)

[0088] The vegetable oil was omitted, and the other contents were kept the same as those in Application Example 1, thereby obtaining a low-salt and low-fat sausage containing a starch-based gel fat substitute.

[0089] Application control example 2 (pork back fat group)

[0090] Referring to the steps of Application Example 1, step (5) is adjusted as follows: 90 parts of pork back fat and 0.9 parts of salt are mixed evenly, and then 233.1 parts of mixture 1 of step (2) are added to obtain mixture 2; the rest is consistent with Application Example 1 to obtain sausage containing pork back fat.

[0091] The low-salt and low-fat sausages containing starch-based gel fat substitutes obtained by using Control Examples 1 and 2 and Examples 1 to 4 were tested. The test methods and results are as follows:

[0092] Sensory evaluation

[0093] The products prepared by using Examples 1 to 4 and Comparative Examples 1 and 2 were subjected to sensory evaluation. The sensory scoring criteria and scoring results are shown in Tables 3 and Figure 4 Shown

[0094] Table 3 Sensory scoring standards for low-salt and low-fat sausages

[0095]

[0096] Depend on Figure 4 It can be seen that the low-salt and low-fat sausages containing starch-based emulsion gel fat substitutes are superior to the sausages containing actual pork backfat fat in color, smell and tissue morphology, and the consumer acceptability is above 6.5 points, meeting consumers' quality requirements for taste and characteristic flavor.

[0097] Electronic tongue taste characteristics analysis

[0098] Take 5g of sample and add it to 45g of ultrapure water containing α-amylase (2g / L). Use a glass rod to compress it three times to simulate chewing to break the sample. After placing it in a 37℃ water bath for 1min, filter it with filter paper and collect the filtrate. Then centrifuge it at 10000r / min for 10min, and take the supernatant for use. The electronic tongue is used to measure and analyze the saltiness, freshness, sourness, bitterness, astringency and richness of the filtrate. The electronic tongue detection conditions are: washing for 5.5min, test time for 30s, and aftertaste test time for 30s. The reference solution is 0.3mmol / L tartaric acid and 30mmol / L KCl solution.

[0099] Depend on Figure 5 It can be seen that the intensity of saltiness perception is from high to low: starch gel replaces sausage group > emulsion gel group, emulsion gel replaces sausage group > animal back fat; the trend of saltiness intensity after the product is air-dried is: starch gel replacement > emulsion gel G10 > emulsion gel G5 > emulsion gel G15, commercial sausage. During the chewing process, the emulsion gel-based fat substitute has a higher overall structural swelling degree than structural components such as protein in meat products, which is beneficial to the release and mass transfer of salt; and the application example product achieves uneven distribution of salt by coating the surface of the lean meat component with salt, and enhances the saltiness perception effect of the product by increasing the saltiness contrast, instantaneous stimulation and intermittent stimulation. The saltiness attribute of the product is related to the rheological properties of the food mass formed by mixing with saliva. Samples with a certain viscosity and elasticity have higher tactile perception, which is beneficial to promote the saltiness perception effect, such as G10. In addition, the addition of oil phase components can increase the effective salt concentration, increase the sensitivity of taste buds to salty taste during chewing, adjust the food texture characteristics to control the diffusion and release of salt during oral chewing, and ultimately achieve an effective salty taste regulation effect; however, excessive oil release is coated on the surface of taste buds, hindering the transfer of sodium ions and inhibiting the perception of salty taste, so the appropriate addition of oil helps to enhance the salty taste perception effect. Taking all the above factors into consideration, under the same salt addition condition, the sausage prepared with the fat substitute of emulsion gel (G10, corresponding to 3% oil addition in sausage) with a vegetable oil addition of 10% has a higher salty effect and a lower fat content.

[0100] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited to the above solutions. All simple modifications and combinations based on the technical concept of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a starch-based gel fat substitute, characterized in that: The steps include: (1) At room temperature, 8 g of octenyl succinate starch ester was dissolved in 72 g of deionized water by stirring, and then 20 g of corn oil was added and sheared at a speed of 10000 rpm for 1 min, and then circulated and homogenized at 50 MPa for 5 min. After the homogenization, the mixed solution was placed in an ice water bath and quickly cooled to obtain a starch emulsion, which was placed in a refrigerator for storage; (2) dispersing 32 g of potato starch in 68 g of deionized water to obtain a potato starch dispersion; (3) Add 100 g of the emulsion of step (1) and 2 g of salt to the starch dispersion of step (2), mix well, and then heat it to 80° C. with a heated magnetic stirrer. After the starch is fully gelatinized, cool it at room temperature and stabilize it for 24 hours to obtain a starch-based emulsion gel fat substitute.

2. The starch-based gel fat substitute prepared by the preparation method according to claim 1.

3. Use of the starch-based gel fat substitute according to claim 2 in low-salt and low-fat sausages.

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