Preparation method of starch-based emulsion gel, starch-based emulsion gel and food additive

Abstract

The invention discloses a preparation method of starch-based emulsion gel, the starch-based emulsion gel and a food additive, and relates to the technical field of emulsion gel. The preparation method of the starch-based emulsion gel comprises the following steps: carrying out ozone oxidation treatment on esterified modified starch to obtain double modified starch; mixing the double-modified starch with water, heating and oscillating to obtain double-modified starch gel; and homogenizing and balancing the double-modified starch gel, an oil phase and a calcium ion solution to obtain the starch-based emulsion gel. Ozone oxidation treatment destroys a starch particle structure, more short chains are dissolved out or extended out, keto groups and carboxyl groups of the double-modified starch are increased, hydroxyl groups are reduced, and hydrophobicity and surface charge properties of the double-modified starch are improved, so that the emulsifying capacity of the double-modified starch is improved; the divalent calcium ions can neutralize negative charges of carboxyl among emulsion droplets, enhance hydrogen-bond interaction among starch molecules, and further cross-link the starch molecules through electrostatic interaction and anion bridging, so that the gel structure is induced to be more compact, and emulsion gel is formed.

Description

Technical Field

[0001] The invention relates to the technical field of emulsion gel, and in particular to a preparation method of starch-based emulsion gel, starch-based emulsion gel and food additives. Background Art

[0002] Esterification modification is one of the most studied starch modification methods, which is mainly used to enhance the hydrophobicity and digestibility of starch. This modification method is widely used in the food industry, such as in making bread and baked products.

[0003] However, the stability of esterified modified starch emulsion during storage and transportation is poor. Summary of the invention

[0004] The main purpose of the invention is to provide a preparation method of a starch-based emulsion gel, a starch-based emulsion gel and a food additive, aiming to solve the problem of poor stability of starch emulsion in the prior art.

[0005] To achieve the above object, the present invention provides a method for preparing a starch-based emulsion gel, comprising the following steps:

[0006] S10, subjecting the esterified modified starch to ozone oxidation treatment to obtain double-modified starch;

[0007] S20, mixing the double-modified starch with water, heating and shaking, to obtain a double-modified starch gel;

[0008] S30, homogenizing and balancing the double-modified starch gel, the oil phase and the calcium ion solution to obtain a starch-based emulsion gel.

[0009] In one embodiment, the esterified modified starch includes at least one of octenyl succinic anhydride modified starch and fatty acid modified starch.

[0010] In one embodiment, the esterified modified starch is octenyl succinic anhydride modified starch, and before step S10, the steps include:

[0011] S01, mixing starch and water to obtain a starch solution;

[0012] S02. Adjusting the pH value of the starch solution to 8-9, mixing octenyl succinic anhydride with the starch solution, and performing an esterification reaction to obtain esterified modified starch.

[0013] In one embodiment, in step S02, the esterification reaction time is 3 to 5 hours; and / or,

[0014] The temperature of the esterification reaction is 30-40°C.

[0015] In one embodiment, in step S10, the ozone oxidation treatment includes dry ozone oxidation treatment, wherein:

[0016] The ozone flow rate of the dry ozone oxidation treatment is 0.8 to 1.2 L / min; and / or,

[0017] The dry ozone oxidation treatment lasts for 5 to 25 minutes.

[0018] In one embodiment, in step S20:

[0019] The mass ratio of the double-modified starch to water is (8-12):100; and / or,

[0020] The heating and shaking time is 10 to 20 minutes; and / or,

[0021] The temperature of the heating shock is 85-95°C; and / or,

[0022] The frequency of the heating oscillation is 450 to 550 times / min.

[0023] In one embodiment, in step S30:

[0024] The oil phase comprises at least one of soybean oil, corn oil and sunflower oil; and / or,

[0025] The calcium ion solution comprises at least one of an aqueous solution of calcium chloride or an aqueous solution of calcium sulfate; and / or,

[0026] The concentration of calcium ions in the calcium ion solution is 0.08 to 0.11 mol / L; and / or,

[0027] The mass ratio of the double-modified starch gel, the oil phase and the calcium ion solution is (16-20):(10-14):1.

[0028] In one embodiment, in step S30:

[0029] The homogenization time is 4 to 6 minutes; and / or,

[0030] The homogenizing speed is 10000-12000 r / min; and / or,

[0031] The balancing time is 8 to 12 hours; and / or,

[0032] The equilibrium temperature is 20-25°C.

[0033] The present invention also provides a starch-based emulsion gel, which is prepared by the above-mentioned method for preparing the starch-based emulsion gel.

[0034] The present invention also provides a food additive, comprising the aforementioned starch-based emulsion gel.

[0035] In the technical scheme of the present invention, the esterified modified starch is subjected to ozone oxidation treatment, so that the carbon-oxygen double bond and the hydroxyl group in the ester group of the esterified modified starch are converted into ketone group and carboxyl group by ozone oxidation, the reduction of hydroxyl group and the increase of carbonyl group increase the hydrophobicity of the double modified starch, and the negative charge carried by the carboxyl group increases the surface charge of the double modified starch, thereby improving its emulsification ability; in addition, the ozone oxidation treatment destroys the structure of the starch granules, and some short-chain starch molecules are dissolved or extend out of the granule surface. The short-chain molecules have more ketone groups and carboxyl groups. After the double modified starch is mixed with water, heated and shaken, the double modified starch absorbs water, and the short-chain starch molecules and the short-chain starch molecules are separated. The molecules are more easily connected and filled with water through hydrogen bonds, and a weak gel structure is formed more quickly, which improves the dispersibility of the double-modified starch; the double-modified starch gel is homogenized with the oil phase and the calcium ion solution. Due to the strong emulsification ability of the double-modified starch gel, it can quickly form emulsion droplets with the oil phase near it and the water phase in the calcium ion solution to prevent the aggregation of droplets in the same phase. In addition, the divalent calcium ions can neutralize the negative charge of the carboxyl group between the emulsion droplets, reduce its electrostatic repulsion, enhance the hydrogen bonding between starch molecules, and further cross-link the starch molecules through electrostatic interaction and anion bridging, inducing a more dense and complete gel network structure to form an emulsion gel. The starch-based emulsion gel prepared by the method of the present invention has strong freeze-thaw stability during storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0037] Figure 1 Confocal laser scanning microscopy (CLSM) and optical microscopy images of the emulsified gels in Examples 1-4 and Comparative Examples 1-2 provided by the present invention;

[0038] Figure 2 Cryo-SEM images of the emulsion gels in Comparative Example 2 and Example 3 provided by the present invention;

[0039] Figure 3 This is an appearance diagram of the emulsified gel in Examples 1-4 and Comparative Examples 1-2 provided by the present invention;

[0040] Figure 4Optical microscope images of the emulsified gels in Examples 1-4 and Comparative Examples 1-2 provided by the present invention before being frozen and thawed and after three freeze-thaw cycles;

[0041] Figure 5 These are appearance diagrams of the emulsified gels in Examples 1-4 and Comparative Examples 1-2 provided by the present invention before being frozen and thawed and after three freeze-thaw cycles.

[0042] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0043] To make the purpose, technical scheme and advantages of the embodiment of the present invention clearer, the technical scheme in the embodiment of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiment, it is carried out according to the normal conditions or the conditions recommended by the manufacturer. If the reagents or instruments used do not specify the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes, taking "A and / or B" as an example, including scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical schemes between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in the field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist, and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work belong to the scope of protection of the present invention.

[0044] Esterification modification is one of the most studied starch modification methods, which is mainly used to enhance the hydrophobicity and digestibility of starch. This modification method is widely used in the food industry, such as in making bread and baked products.

[0045] However, the stability of esterified modified starch emulsion during storage and transportation is poor.

[0046] In view of this, the present invention provides a method for preparing a starch-based emulsion gel, comprising the following steps:

[0047] S10, subjecting the esterified modified starch to ozone oxidation treatment to obtain double-modified starch;

[0048] S20, mixing the double-modified starch with water, heating and shaking, to obtain a double-modified starch gel;

[0049] S30, homogenizing and balancing the double-modified starch gel, the oil phase and the calcium ion solution to obtain a starch-based emulsion gel.

[0050] In the technical scheme of the present invention, the esterified modified starch is subjected to ozone oxidation treatment, so that the carbon-oxygen double bond and the hydroxyl group in the ester group of the esterified modified starch are converted into ketone group and carboxyl group by ozone oxidation, the reduction of hydroxyl group and the increase of carbonyl group increase the hydrophobicity of the double modified starch, and the negative charge carried by the carboxyl group increases the surface charge of the double modified starch, thereby improving its emulsification ability; in addition, the ozone oxidation treatment destroys the structure of the starch granules, and some short-chain starch molecules are dissolved or extend out of the granule surface. The short-chain molecules have more ketone groups and carboxyl groups. After the double modified starch is mixed with water, heated and shaken, the double modified starch absorbs water, and the short-chain starch molecules and the short-chain starch molecules are separated. The molecules are more easily connected and filled with water through hydrogen bonds, and a weak gel structure is formed more quickly, which improves the dispersibility of the double-modified starch; the double-modified starch gel is homogenized with the oil phase and the calcium ion solution. Due to the strong emulsification ability of the double-modified starch gel, it can quickly form emulsion droplets with the oil phase near it and the water phase in the calcium ion solution to prevent the aggregation of droplets in the same phase. In addition, the divalent calcium ions can neutralize the negative charge of the carboxyl group between the emulsion droplets, reduce its electrostatic repulsion, enhance the hydrogen bonding between starch molecules, and further cross-link the starch molecules through electrostatic interaction and anion bridging, inducing a more dense and complete gel network structure to form an emulsion gel. The starch-based emulsion gel prepared by the method of the present invention has strong freeze-thaw stability during storage.

[0051] In some embodiments of the present invention, the esterified modified starch includes at least one of octenyl succinic anhydride modified starch and fatty acid modified starch. The above two modified starches have the advantages of introducing more ester groups, preliminarily improving the hydrophobicity and emulsification of starch, and providing more carbon-oxygen double bonds.

[0052] In some embodiments of the present invention, the esterified modified starch is octenyl succinic anhydride modified starch, and the steps before step S10 include:

[0053] S01, mixing starch and water to obtain a starch solution;

[0054] S02. Adjusting the pH value of the starch solution to 8-9, mixing octenyl succinic anhydride with the starch solution, and performing an esterification reaction to obtain esterified modified starch.

[0055] In the technical solution of the present invention, starch is esterified by octenyl succinic anhydride, which is simpler to operate. Adjusting the pH value of the starch solution to 8-9 can promote the esterification reaction between the hydroxyl groups in the starch molecules and octenyl succinic anhydride, so that the esterification efficiency is higher. The starch can be glutinous rice starch, corn starch, etc.

[0056] In some embodiments of the present invention, in step S02, the esterification reaction time is 3 to 5 hours; and / or, the esterification reaction temperature is 30 to 40° C. The esterification reaction time can be 3 hours, 4 hours or 5 hours, and the esterification reaction temperature can be 30° C., 35° C. or 40° C. The esterification reaction time and temperature within the above range can ensure a high esterification efficiency of starch.

[0057] In some embodiments of the present invention, in step S10, the ozone oxidation treatment includes dry ozone oxidation treatment, wherein:

[0058] The ozone flow rate of the dry ozone oxidation treatment is 0.8 to 1.2 L / min; and / or,

[0059] The dry ozone oxidation treatment lasts for 5 to 25 minutes.

[0060] In the technical scheme of the present invention, the ozone dry treatment is non-toxic, the reaction operation is simple, and the ester group and hydroxyl group in the esterified modified starch particles can be oxidized quickly to obtain more ketone groups and carboxyl groups, thereby improving the hydrophobicity and emulsification of the starch. The ozone flow rate of the dry ozone oxidation treatment can be 0.8L / min, 1L / min or 1.2L / min, and the time of the dry ozone oxidation treatment can be 5min, 15min or 25min. The flow rate and time of the dry ozone oxidation treatment within the above range can ensure a high oxidation efficiency.

[0061] In some embodiments of the present invention, in step S20: the mass ratio of the double-modified starch to water is (8-12): 100. The mass ratio of the double-modified starch to water can be 8:100, 10:100 or 12:100. The mass ratio of the double-modified starch to water within the above range can ensure that the double-modified starch is fully gelatinized and is convenient for forming weak gel particles.

[0062] In some embodiments of the present invention, in step S20: the heating oscillation time is 10 to 20 minutes; and / or, the heating oscillation temperature is 85 to 95°C; and / or, the heating oscillation frequency is 450 to 550 times / min. The heating oscillation time, temperature, and frequency within the above ranges can ensure that the double-modified starch is fully in contact with water, and the short-chain starch molecules on its surface or dissolved interact with the water molecules near it and the short-chain starch molecules through hydrogen bonds to quickly form weak gel particles, and the dispersibility in water is high.

[0063] In some embodiments of the present invention, in step S30: the oil phase includes at least one of soybean oil, corn oil and sunflower oil.

[0064] In some embodiments of the present invention, in step S30: the calcium ion solution includes at least one of an aqueous solution of calcium chloride or an aqueous solution of calcium sulfate. The calcium ion solution is used to provide divalent calcium ions to promote the formation of emulsion gel.

[0065] In some embodiments of the present invention, in step S30: the concentration of calcium ions in the calcium ion solution is 0.08-0.11 mol / L. The concentration of calcium ions within the above range can ensure that the negative charge mutual repulsion of the double-modified starch gel can be eliminated well, the hydrogen bonding between the double-modified starches can be enhanced, and the anions in the double-modified starch can be further cross-linked to enhance the cross-linking network to form an emulsion gel.

[0066] In some embodiments of the present invention, in step S30: the mass ratio of the double-modified starch gel, the oil phase and the calcium ion solution is (16-20): (10-14): 1. The mass ratio of the double-modified starch gel, the oil phase and the calcium ion solution within the above range can ensure that the emulsion gel is formed faster, the water phase and the oil phase have better dispersibility, and the emulsion gel has better freeze-thaw stability during storage.

[0067] In some embodiments of the present invention, in step S30: the homogenization time is 4 to 6 minutes; and / or the homogenization speed is 10000 to 12000 r / min. The homogenization time and speed within the above range can ensure that the water phase, the oil phase, the calcium ions and the double-modified starch gel are fully contacted to form small and uniform emulsion droplets.

[0068] In some embodiments of the present invention, in step S30: the balancing time is 8 to 12 hours; and / or the balancing temperature is 20 to 25° C. The balancing time and temperature are within the above ranges to ensure that the interaction between the emulsion droplets reaches a balance, and the hydrogen bonding between the starch molecules in the emulsion and the electrostatic bonding between the calcium ions and the anions can fully induce the cross-linking of the emulsion gel, making the emulsion structure more stable and preventing the aggregation or separation of the emulsion droplets.

[0069] The present invention also provides a starch-based emulsion gel, which is prepared by the above-mentioned method for preparing the starch-based emulsion gel. Therefore, it has all the beneficial effects of the above-mentioned method for preparing the starch-based emulsion gel, which will not be described one by one here.

[0070] The present invention also provides a food additive, comprising the aforementioned starch-based emulsion gel, and thus having all the beneficial effects of the aforementioned starch-based emulsion gel, which will not be described one by one here.

[0071] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.

[0072] Example 1

[0073] A method for preparing a starch-based emulsion gel comprises the following steps:

[0074] Step (1), weighing 35g of a glutinous rice starch sample by dry weight, placing the sample in a 250mL beaker, and adding 100mL of water; placing the sample on a magnetic stirrer and stirring at a constant speed at 35°C, measuring with a pH meter, and controlling the pH value to be 8.6, and preparing to start the reaction; adding 1.05g of octenyl succinic anhydride to the beaker, always maintaining the pH value at about 8.65, and reacting for 4h; adjusting the pH value of the sample to 6.5 with 3% by mass dilute hydrochloric acid, and terminating the reaction; transferring the sample into a centrifuge at 6000r / min for 10min, and centrifuging to obtain a precipitate; taking out the precipitate, filtering with a Buchner funnel, and then washing with 75% ethanol three times, washing with water three times, and drying at room temperature to obtain an esterified modified starch.

[0075] Step (2), using an ozone generator, adjusting the ozone flow rate to 1 L / min, controlling the dry ozone reaction time to 5 min, and performing dry ozone oxidation on the esterified modified starch in (1) to obtain a double-modified starch.

[0076] Step (3), suspending the double-modified starch (10%, w / v) in distilled water, and shaking at 90° C. for 15 min in a shaking water bath to obtain a double-modified starch gel.

[0077] Step (4), after the double-modified starch gel is cooled to room temperature, 18 g of the double-modified starch gel and 12 g of soybean oil are weighed respectively into a 50 mL centrifuge tube, and 1 mL of CaCl2 solution (10%, w / v) is added, and a high-speed homogenizer is used to shear for 5 min at 10000 r / min, and the mixture is equilibrated at room temperature for 10 h to obtain a fresh emulsion gel.

[0078] Example 2

[0079] Compared with Example 1, Example 2 is different in that:

[0080] The dry ozone oxidation time in step (2) is 10 minutes.

[0081] Example 3

[0082] Compared with Example 1, Example 3 is different in that:

[0083] The dry ozone oxidation time in step (2) is 15 minutes.

[0084] Example 4

[0085] Compared with Example 1, Example 4 is different in that:

[0086] The dry ozone oxidation time in step (2) is 25 minutes.

[0087] Comparative Example 1

[0088] Compared with Example 1, Comparative Example 1 is different in that:

[0089] Step (2), step (3) and step (4) are carried out using unmodified glutinous rice starch.

[0090] Comparative Example 2

[0091] Compared with Example 1, Comparative Example 2 is different in that:

[0092] The step (3) and the step (4) are performed by esterifying the modified glutinous rice starch with octenyl succinic anhydride.

[0093] Comparative Example 3

[0094] Compared with Example 1, Comparative Example 3 is different in that:

[0095] In step (4), the CaCl2 solution is replaced with an equal amount of distilled water.

[0096] Performance Testing

[0097] Figures 1 to 5 In the figure, WRS is the mark of Comparative Example 1, OSAWRS is the mark of Comparative Example 2; 5min is the mark of Example 1, 10min is the mark of Example 2, 15min is the mark of Example 3, and 25min is the mark of Example 4.

[0098] The emulsified gels in Examples 1-4 and Comparative Examples 1-2 were observed by laser confocal microscopy and optical microscopy. Figure 1 shown.

[0099] Depend on Figure 1 It can be seen that in the CLSM image, starch appears in blue, oil appears in red, and each emulsified gel shows an O / W (oil-in-water) state. Figure 1As shown, due to the large droplet size and large dispersibility of the emulsion gel in Comparative Example 1, it is difficult to form a stable emulsion gel. After modification with octenyl succinic anhydride, the emulsified gel in Comparative Example 2 exhibits large and uneven droplets, and improves dispersibility and fluidity. As shown in Examples 1-4, as the ozone oxidation time of octenyl succinic anhydride-modified starch increases, the droplet size of the emulsion gel increases further, and the dispersion strength is higher. The small molecule starch chains are cross-linked and twisted to form a gel network. The sample of Example 1 exposed to ozone for 5 minutes shows a more compact state, with uniform droplet distribution and larger droplet size, which may be related to the increased viscosity of the oxidized starch; in addition, as the ozone oxidation time increases, it is observed that the droplet size decreases significantly, and there is a trend of more dense distribution, which is due to the increase in negative charge after oxidation, which amplifies the electrostatic repulsion (the absolute potential value increases from 19.4 in Comparative Example 2 to 24.97 in Example 4), so this forms a dense network that uniformly wraps the oil droplets in the gel system to prevent them from accumulating and aggregating. The increased number of starch particles on the oil droplet surface intensified their interactions, leading to a more pronounced gel-like appearance.

[0100] The emulsion gels in Comparative Example 2 and Example 3 were observed by cryo-electron microscopy. Figure 2 shown.

[0101] Depend on Figure 2 It can be seen that in the process of stabilizing the emulsified gel by octenyl succinic anhydride modified starch in Comparative Example 2, the droplet size and dispersibility are uneven. However, the network structure of the double-modified starch stabilized emulsion gel after 15 minutes of ozone oxidation in Example 3 is reasonable and highly ordered, covering the oil droplets in the emulsion gel. The oil droplets in the emulsion gel are effectively captured during the creation of the honeycomb pattern. The oil droplets are wrapped in a tightly interconnected starch gel network composed of tiny molecular starch chains protruding from the surface of the emulsion droplets. The network between adjacent droplets reduces their movement. Therefore, the highly oxidized double-modified starch helps to maintain the density and firmness of the emulsion gel network structure and effectively stabilizes the emulsion droplets.

[0102] The appearance of the emulsified gels in Examples 1-4 and Comparative Examples 1-2 was observed at room temperature. Figure 3 shown.

[0103] Depend on Figure 3 It can be seen that the glutinous rice starch-based emulsion gel in Comparative Example 1 has large droplets, and the formation of large droplets may be related to the poor emulsification of starch. The droplets of the octenyl succinic anhydride-modified starch-based emulsion gel in Comparative Example 2 are uneven (e.g. Figure 4 The particle sizes are different, and the latex gel is in a fluid state after inversion. The droplets of the double-modified starch-based latex gel in Examples 1-4 are in a more compact state (as shown in FTC-0). Figure 4The droplets are evenly distributed and the emulsion gel is stable.

[0104] The emulsion gels in Examples 1-4 and Comparative Examples 1-2 were tested for freeze-thaw stability. The test method was as follows: 10 g of the emulsion gel was frozen at -18°C for 24 hours and thawed at 30°C for 3 hours. Each emulsion gel sample was diluted 10 times with distilled water, and images were taken using an optical microscope to test the microstructure before and after each freeze-thaw cycle. The emulsion gel that was not frozen and thawed was used as the control group (FTC-0). The freeze-thaw conditions were observed using an optical microscope. The results are as follows: Figure 4 As shown. And take photos of its appearance, the results are as follows Figure 5 shown.

[0105] Depend on Figure 4 and Figure 5 It can be seen that after the first freeze-thaw cycle (FTC-1), the emulsion gel in Comparative Example 1 broke, resulting in a large number of oil droplets coalescing. The use of octenyl succinic anhydride modified starch in Comparative Example 2 enlarged the droplet size in the emulsified gel, thereby producing a thinner interface layer, and the composition of the emulsion gel composition was obviously loose, because its network was too loose to fully inhibit the movement of the oil phase, resulting in downward flow when inverted. The droplets of the double-modified starch-based emulsion gel in Examples 1-4 maintained their size without significant changes, and the structural integrity of the gel was retained. The longer oxidation time formed a stable and dense interface layer inside the emulsion, hindering the destruction of the gel network structure and stabilizing the oil-water interface. In addition, in the second freeze-thaw cycle (FTC-2), the emulsion gels in Comparative Examples 1 and 2 were further damaged, and the instability was more obvious; the emulsion gels in Examples 1-3 did not change significantly, but the droplets in the inverted image of the emulsion gel in Example 4 changed from solid to fluid state, which was due to the destruction of the structure of the emulsified gel, resulting in gel instability. After three freeze-thaw cycles, the emulsion gels of Examples 1-3 have excellent freeze-thaw stability because the oxidized starch is relatively stable during the freeze-thaw process and has a dense interface layer, which improves the freeze-thaw resistance of the emulsion gel.

[0106] In summary, the Pickering starch-based emulsion gel prepared by the preparation method of the starch-based emulsion gel provided by the present invention can form an emulsion gel with uniform droplet dispersion through intermolecular hydrogen bonds, ionic interactions, etc., has good droplet dispersibility, and the emulsion gel has strong freeze-thaw stability during storage.

[0107] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A method for preparing a starch-based emulsion gel, characterized in that: The following steps are involved: S10, subjecting the esterified modified starch to ozone oxidation treatment to obtain double-modified starch; S20, mixing the double-modified starch with water, heating and shaking, to obtain a double-modified starch gel; S30, homogenizing and balancing the double-modified starch gel, the oil phase and the calcium ion solution to obtain a starch-based emulsion gel.

2. The method for preparing a starch-based emulsion gel according to claim 1, wherein: The esterified modified starch includes at least one of octenyl succinic anhydride modified starch and fatty acid modified starch.

3. The method for preparing a starch-based emulsion gel according to claim 2, wherein: The esterified modified starch is octenyl succinic anhydride modified starch, and the steps before step S10 include: S01, mixing starch and water to obtain a starch solution; S02. Adjusting the pH value of the starch solution to 8-9, mixing octenyl succinic anhydride with the starch solution, and performing an esterification reaction to obtain esterified modified starch.

4. The method for preparing a starch-based emulsion gel according to claim 3, characterized in that: In step S02, the esterification reaction time is 3 to 5 hours; and / or, The temperature of the esterification reaction is 30-40°C.

5. The method for preparing a starch-based emulsion gel according to claim 1, wherein: In step S10, the ozone oxidation treatment includes dry ozone oxidation treatment, wherein: The ozone flow rate of the dry ozone oxidation treatment is 0.8 to 1.2 L / min; and / or, The dry ozone oxidation treatment lasts for 5 to 25 minutes.

6. The method for preparing a starch-based emulsion gel according to claim 1, wherein: In step S20: The mass ratio of the double-modified starch to water is (8-12):100; and / or, The heating and shaking time is 10 to 20 minutes; and / or, The temperature of the heating shock is 85-95°C; and / or, The frequency of the heating oscillation is 450 to 550 times / min.

7. The method for preparing a starch-based emulsion gel according to claim 1, characterized in that: In step S30: The oil phase comprises at least one of soybean oil, corn oil and sunflower oil; and / or, The calcium ion solution comprises at least one of an aqueous solution of calcium chloride or an aqueous solution of calcium sulfate; and / or, The concentration of calcium ions in the calcium ion solution is 0.08 to 0.11 mol / L; and / or, The mass ratio of the double-modified starch gel, the oil phase and the calcium ion solution is (16-20):(10-14):

1.

8. The method for preparing a starch-based emulsion gel according to claim 1, wherein: In step S30: The homogenization time is 4 to 6 minutes; and / or, The homogenizing speed is 10000-12000 r / min; and / or, The balancing time is 8 to 12 hours; and / or, The equilibrium temperature is 20-25°C.

9. A starch-based emulsion gel, characterized in that: The starch-based emulsion gel is prepared by the method for preparing the starch-based emulsion gel according to any one of claims 1 to 8.

10. A food additive, characterized in that: Comprising the starch-based emulsion gel as claimed in claim 9.

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