Preparation and application of anti-aging starch-based emulsifier

Abstract

The application provides a preparation and application of an anti-aging starch-based emulsifier, wherein the preparation method comprises five steps of amorphization, oxygen-free pyrolysis, low-temperature gelatinization, centrifugal separation and spray drying; the amorphization and overheated steam treatment are combined, the pyrolysis efficiency and solubility of starch are improved, and browning and peculiar smell are prevented; the starch granules after pyrolysis are subjected to low-temperature gelatinization and centrifugal separation to obtain a soluble starch solution with suitable molecular weight and chain length distribution, and the starch granules form granular molecular clusters in water, adsorb and stabilize the oil-water interface; due to strong adsorption force, the starch molecular clusters are difficult to be widely crosslinked, and the aging of the starch emulsifier is effectively inhibited; the starch-based emulsifier provided by the application has the characteristics of anti-aging and pure naturalness, and is suitable for food, pharmaceutical and other industries.

Description

Technical Field

[0001] This invention relates to the field of starch processing technology, and more specifically to the preparation and application of an anti-aging starch-based emulsifier. Background Technology

[0002] Emulsions are thermodynamically incompatible multiphase systems, prone to phase separation phenomena such as flocculation, polymerization, and stratification, thus losing stability. Adding stabilizers can improve emulsion stability. Currently used stabilizers mainly fall into two categories: one is amphiphilic substances that can reduce interfacial tension between two phases, including small-molecule surfactants and amphiphilic biopolymers; the other is solid particles that can adsorb onto the interface between two phases. Furthermore, among all edible natural solid particles, starch is one of the most abundant resources. However, natural starch is not an ideal particle stabilizer because it has very weak hydrophobicity (contact angle 30°-50°) and a relatively large particle size (1-110 μm). These two characteristics are the main reasons for its reduced adsorption rate and bulk density at the oil-water interface, which is detrimental to emulsion formation and stability, severely restricting the development of the starch-based emulsifier industry.

[0003] In recent years, researchers have been dedicated to the development of high-efficiency starch-based emulsifiers, successfully developing two major technical routes: hydrophobic modification and nano-modification. For hydrophobic modification, the main technology is octenyl succinic anhydride esterification, as exemplified by Chinese invention patents CN112759772A and CN113402623A. For nano-modification, the most common techniques include acid hydrolysis, enzymatic hydrolysis, recrystallization, and nanoprecipitation, as exemplified by Chinese invention patents CN111116941A and CN106883463A. Octenyl succinic anhydride esterification requires pH adjustment and sometimes pretreatment such as acid hydrolysis, enzymatic hydrolysis, or oxidation. Due to green labeling issues, the application of hydrophobically modified starch in the food industry is often limited. Nano-modification processes are typically time-consuming and have low yields, often involving organic or inorganic reagents. Meanwhile, both hydrophobically modified starch emulsifiers and nano-modified starch emulsifiers will gelatinize during food heat sterilization. Gelatinized starch emulsifiers will age during storage, significantly altering the emulsion texture and severely damaging the emulsion quality.

[0004] Therefore, a new solution needs to be developed to improve the above problems. Summary of the Invention

[0005] This invention aims to provide a method for preparing and applying an anti-aging starch-based emulsifier, addressing issues in hydrophobic modification and nano-modification technologies such as the involvement of organic or inorganic chemical reagents in the reaction, complex processing procedures, low yield, limited application in the food industry, gelatinization after heating, and aging during storage. The invention provides an anti-aging starch-based emulsifier that does not alter the emulsion texture and improves emulsion stability.

[0006] In a first aspect, the present invention provides a method for preparing an anti-aging starch-based emulsifier, comprising the following steps:

[0007] S1. Amorphous starch is produced by passing starch through a screw extruder, followed by pulverization and drying; the temperature of the screw extruder is set to 100-150℃.

[0008] S2. The amorphous starch is subjected to anaerobic pyrolysis by superheated steam treatment;

[0009] S3. After the anaerobic pyrolysis is completed, water is added for low-temperature gelatinization to obtain starch slurry;

[0010] S4. Centrifuge the starch slurry, collect the supernatant, and prepare an anti-aging starch-based emulsifier solution.

[0011] Optionally, the starch in step S1 includes corn starch, potato starch, and soybean starch; the moisture content of the starch is 20%-40%.

[0012] Optionally, the screw extruder in step S1 includes pregelatinization and rapid dehydration.

[0013] Optionally, in step S1, a starch moisture content of less than 20% is not conducive to gelatinization, and a moisture content of more than 40% is not conducive to rapid dehydration.

[0014] Optionally, in step S1, a screw extruder temperature below 100°C is not conducive to gelatinization, while a temperature above 150°C makes the starch prone to browning.

[0015] Optionally, the amorphization in step S1 is to lower the pyrolysis temperature of starch by disrupting the hydrogen bond network and crystalline structure of starch, thereby placing the starch molecules in a disordered state.

[0016] Optionally, the amorphous starch obtained in step S1 has a moisture content of 3%-10% to maintain the amorphous state of the starch.

[0017] Optionally, the conditions for superheated steam treatment in step S2 are: temperature of 170-190℃ and treatment time of 60-120min.

[0018] Optionally, the superheated steam treatment in step S2 is an anaerobic pyrolysis process, which can suppress the browning of starch and the generation of off-odors during the reaction.

[0019] Optionally, the weight-average molecular weight of the starch obtained by the superheated steam treatment in step S2 is reduced by about one order of magnitude, and about one-third of the ultra-long chains (DP>36) of amylopectin are degraded into short chains (DP 6-12).

[0020] Optionally, the starch obtained from the superheated steam treatment in step S2 has a water solubility greater than 80%.

[0021] Optionally, the conditions for low-temperature gelatinization in step S3 are: a temperature of 55-70°C and a processing time of 5-15 minutes.

[0022] Optionally, after step S3 is completed, soluble starch that can form granular molecular clusters can be obtained.

[0023] Optionally, the starch-based emulsifier solution obtained in step S4 can be spray-dried to obtain starch-based emulsifier powder.

[0024] Optionally, the emulsifier powder needs to be dissolved in water at 65-70℃ before use, with a concentration of 15-100g / L.

[0025] Secondly, the present invention provides an anti-aging starch-based emulsifier.

[0026] Thirdly, the present invention provides an application of an anti-aging starch-based emulsifier in food.

[0027] The beneficial effects of this invention include:

[0028] (1) The method for preparing starch-based emulsifier provided by the present invention, combined with amorphization and anaerobic pyrolysis treatment, not only reduces the pyrolysis temperature of starch and improves the pyrolysis efficiency of starch, but also prevents browning and off-flavor of starch.

[0029] (2) The starch-based emulsifier preparation method provided by the present invention controls the pyrolysis temperature and time, and combines low-temperature gelatinization to screen out soluble starch that can form granular molecular clusters, which can be used as a particle stabilizer to adsorb and stabilize the oil-water interface.

[0030] (3) The anti-aging starch-based emulsifier prepared by the present invention has a strong adsorption force at the oil-water interface, and it is difficult for starch molecular clusters to undergo extensive cross-linking, thereby significantly inhibiting the aging of starch emulsifier and having a strong anti-aging effect. Attached Figure Description

[0031] Figure 1 Cryo-scanning electron micrographs of the starch-based emulsifiers prepared in Example 1 and Comparative Example 4;

[0032] Figure 2 Transmission electron microscopy images of the starch-based emulsifiers prepared in Example 1 and Comparative Example 4;

[0033] Figure 3 Confocal micrographs of oil-in-water emulsions prepared with the starch emulsifiers prepared in Example 1 and Comparative Example 4;

[0034] Figure 4 Viscosity curves of oil-in-water emulsions prepared with starch emulsifiers in Example 1 and Comparative Example 4 after 180 days of storage.

[0035] Figure 5 The images show the upright and inverted views of the oil-in-water emulsions prepared with the starch emulsifiers in Example 1 and Comparative Example 4 after 180 days of storage.

[0036] Figure 6 The X-ray diffraction pattern of the oil-in-water emulsion prepared with the starch emulsifier in Example 1 and Comparative Example 4 after 180 days of storage. Detailed Implementation

[0037] The present invention will be further described in conjunction with the accompanying drawings and through the following embodiments.

[0038] In a first aspect, embodiments of the present invention provide a method for preparing an anti-aging starch-based emulsifier, characterized by comprising the following steps:

[0039] S1. Amorphous starch is produced by passing starch through a screw extruder, followed by pulverization and drying; the temperature of the screw extruder is set to 100-150℃.

[0040] S2. The amorphous starch is subjected to anaerobic pyrolysis by superheated steam treatment;

[0041] S3. After the anaerobic pyrolysis is completed, water is added for low-temperature gelatinization to obtain starch slurry;

[0042] S4. Centrifuge the starch slurry, collect the supernatant, and prepare an anti-aging starch-based emulsifier solution.

[0043] In some embodiments, the starch in step S1 includes corn starch, potato starch, and soybean starch; the water content of the starch is 20%-40%.

[0044] Specifically, the screw extruder in step S1 includes pregelatinization and rapid dehydration.

[0045] Specifically, in step S1, a starch moisture content below 20% is not conducive to gelatinization, while a moisture content above 40% is not conducive to rapid dehydration.

[0046] Specifically, in step S1, a screw extruder temperature below 100°C is not conducive to gelatinization, while a temperature above 150°C makes starch prone to browning.

[0047] Specifically, the amorphization in step S1 is to lower the pyrolysis temperature of starch by disrupting the hydrogen bond network and crystalline structure of starch, thereby placing the starch molecules in a disordered state.

[0048] In some embodiments, the amorphous starch obtained in step S1 has a moisture content of 3%-10% to maintain the amorphous state of the starch.

[0049] In some embodiments, the conditions for superheated steam treatment in step S2 are: temperature of 170-190°C and treatment time of 60-120 min.

[0050] Specifically, the superheated steam treatment in step S2 is an anaerobic pyrolysis process, which can suppress the browning of starch and the generation of off-odors during the reaction.

[0051] Specifically, the weight-average molecular weight of the starch obtained by the superheated steam treatment in step S2 is reduced by about one order of magnitude, and about one-third of the ultra-long chains (DP>36) of amylopectin are degraded into short chains (DP 6-12).

[0052] Specifically, the starch obtained from the superheated steam treatment in step S2 has a water solubility greater than 80%.

[0053] In some embodiments, the gelatinization conditions in step S3 are: a temperature of 55-70°C and a processing time of 5-15 minutes.

[0054] Specifically, after step S3 is completed, soluble starch that can form granular molecular clusters can be obtained.

[0055] In some embodiments, the starch-based emulsifier solution obtained in step S4 is spray-dried to obtain starch-based emulsifier powder.

[0056] In some embodiments, the emulsifier powder needs to be dissolved in water at 65-70°C before use, with a concentration of 15-100 g / L.

[0057] Secondly, embodiments of the present invention provide an anti-aging starch-based emulsifier.

[0058] Thirdly, embodiments of the present invention provide an application of an anti-aging starch-based emulsifier in food.

[0059] Example 1

[0060] Example 1 of this invention provides a method for preparing an anti-aging starch-based emulsifier from corn starch, comprising the following steps:

[0061] S0. Take corn starch, add water and mix well to obtain wet corn starch, and adjust the moisture content to 30% (the mass ratio of water to wet corn starch).

[0062] S1. The wet corn starch obtained in step S0 is amorphized in a screw extruder; the temperature of the screw extruder is a minimum of 100℃ and a maximum of 150℃.

[0063] After the wet corn starch is extruded from the screw extruder, it is immediately pulverized and then passed through a 60-mesh sieve. After sieving, it is dried with hot air at 40-60℃ to dry the wet starch to a moisture content of 3-10%, thus obtaining amorphous corn starch.

[0064] S2. The amorphous corn starch obtained in step S1 is subjected to anaerobic pyrolysis using superheated steam at a temperature of 180°C for 120 min.

[0065] S3. Amorphous corn starch that has undergone anaerobic pyrolysis is added to water for low-temperature gelatinization. The mass ratio of amorphous corn starch to water is 1:20, the gelatinization temperature is 65℃, and the gelatinization time is 10min. After gelatinization is completed, corn starch slurry is obtained.

[0066] S4. Centrifuge the corn starch slurry obtained in step S3 at 4000 rpm / min for 15 min, collect the supernatant, and obtain a corn starch-based emulsifier solution.

[0067] S5. The corn starch-based emulsifier solution obtained in step S4 is spray-dried to obtain corn starch-based emulsifier powder with a water content of 14%.

[0068] Example 2

[0069] Example 2 of the present invention provides a method for preparing an anti-aging starch-based emulsifier using potato starch. The difference from Example 1 is that the corn starch used is replaced with potato starch, and the processing time in step S2 is 60 min; other conditions and steps are kept the same; potato starch-based emulsifier powder is obtained in step S5.

[0070] Example 3

[0071] Example 3 of the present invention provides a method for preparing an anti-aging starch-based emulsifier using soybean starch. The difference from Example 1 is that the corn starch used is replaced with soybean starch, while other conditions and steps remain the same. Step S5 yields soybean starch-based emulsifier powder.

[0072] Comparative Example 1

[0073] Comparative Example 1 of the present invention provides a method for preparing a starch-based emulsifier from corn starch. The difference from Example 1 is that the amorphization treatment in step S1 is not performed. Since step S1 is not performed, step S0 is: corn starch is dried at 45°C to a moisture content of 10%; other conditions and steps remain the same.

[0074] Comparative Example 2

[0075] Comparative Example 2 of the present invention provides a method for preparing a starch-based emulsifier from corn starch. The difference from Example 1 is that the amorphization treatment in step S1 is not performed, and the anaerobic pyrolysis treatment in step S2 is changed to aerobic pyrolysis: directly treated with air at 180°C for 120 min; since step S1 is not performed, step S0 is: the corn starch is dried at 45°C to a moisture content of 10%; other conditions and steps remain the same.

[0076] Comparative Example 3

[0077] Comparative Example 3 of the present invention provides a method for preparing a starch-based emulsifier from corn starch. The difference from Example 1 is that the gelatinization temperature in step S3 is 100°C; other conditions and steps remain the same.

[0078] Comparative Example 4

[0079] Comparative Example 4 of the present invention provides a method for preparing a starch-based emulsifier from corn starch. The difference from Example 1 is that steps S0, S1, and S2 are not performed, the gelatinization temperature in step S3 is 100°C, and steps S4 and S5 are consistent with those in Example 1.

[0080] Property testing

[0081] 1. Verification of the properties of the starch-based emulsifiers prepared in the examples and comparative examples and their effect on stabilizing oil-in-water emulsions:

[0082] The starch emulsifier powders prepared in the examples and comparative examples were tested for emulsifier properties, including yield (determined by gravimetric method), reconstitution rate (determined by gravimetric method), whiteness (determined by colorimeter) and off-odor (sensory evaluation). The results are shown in Table 1.

[0083] The starch emulsifier powder prepared in the examples and comparative examples was dispersed in water and heated at 70°C for 5 minutes to fully dissolve it, thus obtaining a starch emulsifier solution with a final concentration of 50 g / L.

[0084] Using a starch emulsifier solution as the aqueous phase, corn oil was added to the aqueous phase, with a volume ratio of starch emulsifier solution to corn oil of 9:1.

[0085] A crude oil-in-water emulsion was prepared by mixing at 12000 r / min for 3 min using a high-speed shear mixer.

[0086] The crude emulsion was homogenized three times at 70 MPa using a high-pressure microfluidic device to obtain an oil-in-water emulsion.

[0087] The prepared oil-in-water emulsion was subjected to stability testing, including centrifugal instability index (measured by a stability analyzer), stability after 180 days of storage (measured visually), and consistency coefficient K (Pa·s) after 180 days of storage. n(Measured by a rheometer), the results are shown in Table 2;

[0088] 2. Molecular characteristic detection was performed on the starch emulsifiers prepared in Example 1 and Comparative Example 4:

[0089] The molecular characteristics of the starch emulsifiers prepared in Example 1 and Comparative Example 4, including weight-average molecular weight and percentages of short, medium and long chains of amylopectin, are shown in Table 3.

[0090] The morphology of the starch emulsifiers prepared in Example 1 and Comparative Example 4 in the oil-in-water emulsion was observed using cryo-scanning electron microscopy and transmission electron microscopy. The results of cryo-scanning electron microscopy are as follows: Figure 1 As shown ( Figure 1 In this context, 'a' refers to Example 1; Figure 1 In the example b, which is comparative example 4), the results observed by transmission electron microscopy are as follows: Figure 2 As shown ( Figure 2 In this context, 'a' refers to Example 1; Figure 2 b in the example is comparative example 4);

[0091] The adsorption effect and emulsion stabilizing effect of the starch emulsifiers prepared in Example 1 and Comparative Example 4 at the oil-in-water emulsion interface were observed using confocal microscopy. The results are as follows: Figure 3 As shown ( Figure 3 In this context, 'a' refers to Example 1. Figure 3 b in the example is comparative example 4);

[0092] The consistency of the oil-in-water emulsion was measured using a rheometer, and the results are as follows: Figure 4 As shown;

[0093] The rheological properties of the oil-in-water emulsions prepared with the starch emulsifiers in Example 1 and Comparative Example 4 were directly observed, and the results are as follows: Figure 5 As shown;

[0094] X-ray diffraction was used to observe the changes in the crystal structure of the starch emulsifiers prepared in Example 1 and Comparative Example 4 after storage in an oil-in-water emulsion for 180 days. The results are as follows: Figure 6 As shown.

[0095] Table 1. Results of property testing of starch emulsifiers prepared in the examples and comparative examples.

[0096]

[0097] Table 2. Stability test results of oil-in-water emulsions prepared with starch emulsifiers in the examples and comparative examples.

[0098]

[0099] Table 3. Molecular characteristics of the starch emulsifiers prepared in Example 1 and Comparative Example 4.

[0100]

[0101] Results Analysis

[0102] Referring to Tables 1 and 2, in terms of yield, reconstitution rate, whiteness, and odor, Examples 1, 2, and 3 all exhibited good emulsifier properties. The centrifugal instability index and storage stability showed high stability of the oil-in-water emulsions, with no significant differences among the indicators. This indicates that corn starch, potato starch, and soybean starch can all be used to prepare effective starch-based natural emulsifiers through a combination of amorphization, anaerobic pyrolysis, and low-temperature gelatinization. After 180 days of storage, the consistency coefficient K of the three emulsions remained at a low level (0.07-0.08 Pa·s). n The texture is like water, indicating that the starch emulsifier in the three emulsions has not aged.

[0103] As can be seen from Comparative Example 1, amorphization treatment is beneficial to reduce the pyrolysis temperature and improve the pyrolysis efficiency; Comparative Example 1 did not undergo amorphization treatment, and the starch molecules were "fixed" by a large number of hydrogen bonds, resulting in a lower pyrolysis efficiency and an emulsifier yield of 72.3%, which is significantly lower than the 83.4% of Example 1.

[0104] As can be seen from Comparative Example 2, anaerobic pyrolysis treatment is beneficial to prevent browning and off-odors. Comparative Example 2 did not undergo anaerobic pyrolysis treatment, but instead underwent aerobic pyrolysis treatment. During starch pyrolysis, the presence of oxygen easily triggers a series of competitive reactions guided by free radicals, accelerating the combustion of carbon structures. Therefore, Comparative Example 2 has an off-odor, a whiteness of only 82.1, and is light brown, which is significantly lower than 90.8 in Example 1.

[0105] As shown in Comparative Example 3, low-temperature gelatinization is beneficial for screening out large molecular weight soluble starches. Comparative Example 3 did not undergo low-temperature gelatinization but instead underwent high-temperature gelatinization, thus some large molecular weight soluble starches were also separated. These large molecular weight soluble starches were difficult to re-dissolve after spray drying, resulting in a re-dissolving rate of only 78.1% for Comparative Example 3, which was significantly lower than 98.6% for Example 1. In addition, these large molecular weight soluble starches do not easily self-assemble into granular molecular clusters but tend to entangle with each other to form a network gel, thereby increasing the consistency coefficient of the emulsion. After 180 days of storage, the consistency coefficient of Comparative Example 3 reached 0.92, indicating a weak gel state, which shows that Comparative Example 3 underwent significant aging.

[0106] Referring to Table 3, compared with Comparative Example 4 which did not undergo any treatment, the weight-average molecular weight of Example 1 was one order of magnitude lower, and the proportion of short-chain (DP 6-12) amylopectin was greater than 30% while the proportion of ultra-long-chain (DP>36) amylopectin was less than 10%.

[0107] See Figure 1-6In Example 1, soluble starch exists in water in the form of granular molecular clusters. Figure 1 a and Figure 2 a) in the text adsorbs and stabilizes the oil-water interface. Figure 3 (a) Due to the strong adsorption force, extensive cross-linking between starch molecule clusters is difficult to occur. Therefore, the emulsion viscosity did not increase during the 180-day storage period. Figure 4 (a) and has high liquidity ( Figure 5 (a) in the text; X-ray diffraction also confirmed that the starch emulsifier in the emulsion did not form a crystallization peak (a). Figure 6 a) in the example refers to the absence of starch emulsifier aging.

[0108] Conversely, the molecular weight of the soluble starch in Comparative Example 4 was too large (57.19 × 10⁻⁶). 6 The proportion of amylopectin ultra-long chains is too high (14.49%), making it prone to entanglement and difficult to form granular molecular clusters; instead, it forms a network structure. Figure 1 b in Figure 2 (b) In Comparative Example 4, the network structure produced cannot be adsorbed at the oil-water interface, meaning it cannot effectively stabilize the emulsion as a particulate stabilizer, easily leading to emulsion flocculation and polymerization. Figure 3 (b) In Comparative Example 4, the viscosity of the emulsion prepared by the emulsifier increased significantly during 180 days of storage due to the easy cross-linking of the starch network structure. Figure 4 b) formed a gel ( Figure 5 (b) ; X-ray diffraction also confirmed that the starch emulsifier in the emulsion formed strong crystallization peaks at 2θ = 17° and 22°. Figure 6 b) indicates that severe aging has occurred.

[0109] All the above results demonstrate that the amorphization process adopted in the first step of this invention pre-treats the starch to amorphize it, thereby destroying the hydrogen bond network and crystalline structure of the starch and lowering the pyrolysis temperature of the starch molecules. The amorphization process generally consists of pregelatinization and rapid dehydration, and these two steps can be quickly achieved using a screw extruder. After extrusion by the screw extruder, the starch is dried immediately to maintain its amorphous state.

[0110] The second step of this invention utilizes superheated steam treatment for anaerobic pyrolysis, which is simple and economical, and can improve the problems of starch browning and off-odor caused by aerobic pyrolysis. Under the condition of treatment at 170-190℃ for 60-120 minutes, the weight-average molecular weight of starch decreases by about one order of magnitude, and about one-third of the ultra-long chains (DP>36) of amylopectin are degraded into short chains (DP 6-12). Starch with this degree of pyrolysis is beneficial for subsequent low-temperature gelatinization and separation. The pyrolyzed starch forms a large amount of soluble amylopectin, which can dissolve more than 80%.

[0111] After superheated steam treatment, the starch is gelatinized at low temperature. The soluble starch obtained through low-temperature gelatinization can form granular molecular clusters in water, which act as a particle stabilizer to adsorb and stabilize the oil-water interface. Due to the strong adsorption force, extensive cross-linking between starch molecular clusters is difficult, thus effectively inhibiting the aging of starch emulsifiers. The weight-average molecular weight of the soluble starch is 2-20 × 10⁻⁶. 6 g / mol, the proportion of short chain (DP 6-12) in amylopectin is greater than 30%, while the proportion of ultra-long chain (DP>36) is less than 10%;

[0112] Soluble starch separated by centrifugation can be used directly as an emulsifier solution or spray-dried into emulsifier powder. The concentration of the emulsifier powder during reconstitution is 15-100 g / L. If the concentration is too low, the emulsification effect cannot be fully utilized, and if the concentration is too high, the texture of the emulsion will be changed.

[0113] The method provided by this invention produces a starch emulsifier that is anti-aging, does not cause browning, and has no odor, and has good application prospects in the food industry.

[0114] While embodiments of the present invention have been described in detail above, it will be apparent to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations fall within the scope and spirit of the invention as set forth in the claims. Furthermore, the invention described herein may have other embodiments and can be implemented or carried out in various ways.

Claims

1. A method for preparing an anti-aging starch-based emulsifier, characterized in that, Includes the following steps: S1. Amorphous starch is produced by passing starch through a screw extruder, followed by pulverization and drying; the temperature of the screw extruder is set to 100-150 ℃. S2. The amorphous starch is subjected to anaerobic pyrolysis by superheated steam treatment; S3. After the anaerobic pyrolysis is completed, water is added for low-temperature gelatinization to obtain starch slurry; S4. Centrifuge the starch slurry, collect the supernatant, and prepare an anti-aging starch-based emulsifier solution; the conditions for low-temperature gelatinization in step S3 are: temperature 55-70 ℃, processing time 5-15 min.

2. The method according to claim 1, characterized in that, The starch in step S1 includes corn starch, potato starch, and soybean starch; the water content of the starch is 20-40%.

3. The method according to claim 1, characterized in that, The amorphous starch obtained in step S1 has a moisture content of 3%-10%.

4. The method according to claim 1, characterized in that, The conditions for superheated steam treatment in step S2 are: temperature 170-190 ℃ and treatment time 60-120 min.

5. The method according to claim 1, characterized in that, The anti-aging starch-based emulsifier solution obtained in step S4 is spray-dried to obtain anti-aging starch-based emulsifier powder.

6. An anti-aging starch-based emulsifier prepared by the method according to any one of claims 1-5.

7. The application of the anti-aging starch-based emulsifier as described in claim 6 in food.

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