WO2021207869A1 - Preparation method for starch-lipid-protein complex, and application thereof - Google Patents

Abstract

A preparation method for a starch-lipid-protein complex, and an application thereof. The preparation of the complex comprises the following steps: (1) adding a water-soluble protein in a starch and lipid system, heating, by means of controlling a water temperature, a mixture system until starch is gelatinized, and then performing cooling to obtain a complex sample; and (2) grinding the complex into powder after freeze-drying, and storing same. The complex can be subjected to rehydration to obtain a fat mimic; the fat mimic has a physical property similar to cream, is simple in preparation process, high in heat stability, low in glycemic index, has a potential function of regulating intestinal health of a human body, and can be applied to ice cream for replacing part of cream, thereby reducing the fat content and reducing the damage to human health due to excessive calories thereof. Moreover, a sensory evaluation result shows that the addition of the fat mimic can effectively compensate for the loss of taste and flavor of the ice cream caused by the reduction of fat content. The complex may be further used as a food ingredient for food processing.

Description

Preparation method and application of starch-lipid-protein complex Technical field

The invention belongs to the technical field of food processing, and specifically relates to a preparation method and application of a starch-lipid-protein complex.

Background technique

With the rapid development of economy and society, people pay more attention to the health of the diet while paying attention to the flavor and taste of the food itself. As one of the main nutrients of our daily diet, fat plays a very important role in human dietary life. On the one hand, it gives food attractive flavor, excellent taste and good sensory characteristics. On the other hand, it is also a human body. An important source of energy, essential fatty acids and fat-soluble vitamins. However, in recent years, the fat intake of global residents has been increasing year by year. The high incidence of chronic diseases such as cancer, cardiovascular and cerebrovascular diseases and diabetes caused by excessive fat intake has seriously hindered people's work, life and social development. Therefore, it has become a research hotspot in the field of food science to replace the high-calorie fat in food as much as possible while maintaining the sensory properties such as the flavor and mouthfeel of the food. A fat substitute with great application potential is born from time to time.

The raw materials of starch-based fat simulants are often derived from potatoes, cassava, corn, wheat, etc. At present, the most common method is to treat starch with dilute acid or amylase until the DE value (dextrose equivalent) is less than 5, so that it can simulate The sensory properties of fat. This is mainly because the three-dimensional network gel structure formed by the fat simulant can intercept a large amount of water molecules, so that the fat simulant has good fluidity, and is similar to fat in texture and taste, resulting in a creamy lubricity and stickiness. Consistency and good spreadability and pseudoplasticity. At present, most of the researches on preparing fat simulants based on starch are based on enzyme/acid hydrolysis process, which simulates the physical properties of fat by improving the water retention properties of the product. Analyzed from the perspective of processing and economics, this type of fat simulant will cause excessive moisture content in the product, which will have an adverse effect on product storage. It is prone to water separation during storage and sales, and is expensive, complex in technology, and can be used in a variety of ways. Biochemical reagents lead to high safety risks; from a nutritional point of view, the enzyme hydrolyzed/acid hydrolyzed starch has very high digestibility, which easily stimulates the human body to secrete large amounts of insulin in a short time, which causes a huge burden on human health .

Therefore, there is now a need for a simulant that has a simple preparation method, does not use biochemical reagents, and is closer to fat in terms of taste and shape.

Summary of the invention

Therefore, in order to overcome the shortcomings of the prior art and nutritional value, the purpose of the present invention is to provide a method for preparing a starch-lipid-protein complex. Medium starch can form starch-lipid-protein complexes with lipids (fatty acids, monoglycerides, etc.) and proteins, thereby significantly changing the structure and functional properties of starch. The formation of complexes can inhibit the swelling and gelatinization of starch particles, and reduce Starch gel strength, improve starch paste viscosity, plasticity and spreadability, and inhibit starch aging. In addition, since this complex has a significant V-shaped single helix ordered structure, it is more difficult to be hydrolyzed by enzymes and not easily digested by the small intestine. It is precisely because of the unique functional properties and nutritional properties of the complex that it can be used as a new type of edible starch resource and widely used in food processing and production. The starch-lipid-protein complex prepared by the present invention can be used as a food The ingredients are used in the preparation of bread, steamed bread and noodles to improve their quality. After being rehydrated, it can be used as a fat mimic.

After the starch-lipid-protein complex is rehydrated as a fat mimic, it can simulate the physical properties and sensory characteristics of natural cream. At the same time, the lower digestive properties of the compound itself also endow it with higher nutritional value, and it is a new type of dietary fiber that is more easily accepted by consumers. Therefore, we propose that the compound can be used as a fat mimic to completely replace or partially replace the fat in frozen or baked foods, reduce the body's intake of high-calorie fat, prevent various chronic diseases caused by excessive fat intake, and improve human health. Ice cream is a popular food, but due to its high fat content, it limits the consumption of ice cream by many people, especially those with diabetes and obesity. Grease also plays an important role in food processing and nutritional functions. It gives food a lubricating taste, unique flavor, specific tissue state and good stability.

The present invention is to provide a fat simulant, which has the advantages of high viscosity, weak gel strength, and good spreadability. When applied to ice cream, it can effectively reduce the fat content in the ice cream without affecting the shape and shape of the ice cream. The taste and flavor have a greater impact, the preparation process is simple and feasible, the raw material cost is low, the preparation conditions are easy to control, and the resulting product is safe and non-toxic, which is beneficial to the realization of the industrial production of low-fat ice cream.

The present invention achieves the above objectives through the following technical solutions.

A preparation method of starch-lipid-protein complex includes the following steps:

(1) Mix starch and lipids, then add protein to the starch-lipid system, add sufficient purified water to prepare a 10wt% suspension;

(2) Stir the suspension obtained in step (1) thoroughly, heat it until the starch is gelatinized and then cool;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed, and passed through an 80-mesh sieve.

Preferably, in the step (1), the added amount of lipid is 2-5% of the dry basis weight of starch, and the added amount of protein is 2-10% of the dry basis weight of starch.

Preferably, the starch selected in the step (1) is non-waxy starch, the lipid is fatty acid, monoglyceride, and the protein is water-soluble protein. Because the formation of the complex mainly relies on amylose in starch, and waxy starch does not contain amylose, non-waxy starch is selected.

Preferably, the non-waxy starch is common vegetable starch such as wheat, corn, potato.

Preferably, the monoglyceride is glycerol monomyristate, glycerol monostearate.

Preferably, the water-soluble protein is β-lactoglobulin.

Preferably, the processing method of the step (2) is: preheating at 40-50°C for 1-3min, heating to 90-100°C and heating for 2-10min, then cooling to 20-50°C and keeping it for 2-5min, The whole process has been accompanied by stirring.

A starch-lipid-protein complex is used as a matrix fat mimic application for preparing low-fat ice cream. The mass percentage of each component of ice cream is: skimmed milk powder 9-11%, white sugar 12-14%, cream 5-25%, fat simulant 10-40%, sodium alginate 0.1-0.3%, monoglyceride 0.1-0.3 %, the remaining amount of water.

The preparation of low-fat ice cream includes the following steps:

(1) Add part of the water to the mixing tank, heat it to 30-45°C, put the skimmed milk powder into the mixing tank, and stir fully to dissolve it;

(2) Rehydrate the starch-lipid-protein complex to obtain a fat simulant, premix the cream and the fat simulant into the mixing tank, and stir well; the moisture content of the fat simulant after rehydration is 90%;

(3) Dissolve the sugar in the remaining water, slowly add sodium alginate and monoglyceride to it, slowly pour it into the mixing tank after it is fully dissolved, and stir it fully to obtain a mixed material liquid;

(4) Heating the mixed material liquid obtained in step (3) at 60-70°C for 20-30 minutes to obtain a sterilized material liquid;

(5) Perform high-pressure homogenization of the sterilized material liquid obtained in step (4) to obtain a homogeneous material liquid;

(6) The homogeneous material liquid obtained in step (5) is cooled to 2-4°C and then aged, the aging temperature is 2-4°C, and the aging time is 2-4h;

(7) Put the mature liquid obtained in step (6) into an ice cream freezer to freeze and form, and harden at -18-20°C for 6-24 hours to obtain low-fat ice cream.

Preferably, the high-pressure homogenization pressure in step (5) is 15-20 MPa, the homogenization temperature is 40-60° C., and the homogenization time is 10-15 min.

The starch-lipid-protein complex of the present invention can also be used as a food ingredient in the preparation of bread, steamed bread and noodles to improve their quality.

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

1. The present invention prepares starch and lipids into a starch-lipid system, and then adds protein, especially water-soluble protein to obtain a starch-lipid-protein complex. The complex can be stored for a long time after being dried. The functional starch-lipid-protein complex can be used as a food ingredient in the preparation of a variety of foods. After rehydration, it can be used as a fat simulant, which solves the water separation of the fat simulant prepared by enzyme/acid hydrolyzed starch. This phenomenon has prolonged the shelf life; when the sample is rehydrated and stirred evenly during use, the sample has no peculiar smell, and can well simulate the shape and texture of cream products, reducing or even replacing the cream content in ice cream and other high-fat foods, significantly making up for The problem of lack of taste and flavor due to reduced fat content; by adjusting the types and proportions of lipids and water-soluble proteins, fat simulants with different textures can be obtained, reducing or even replacing cream products, which is conducive to the industrial production of low-fat foods .

2. The fat simulant with starch-lipid-protein complex as the matrix of the present invention has higher thermal stability (melting temperature>90℃) than the previous fat simulant with hydrolyzed starch as the matrix, which makes its application not only It is only limited to the preparation of low-temperature processed foods, which expands the scope of use; compared to the starch-lipid binary system, water-soluble protein is innovatively added to it, which improves the emulsification and water retention of fat simulants to varying degrees /Oil retention, and reduce the gel strength of the starch-lipid binary system fat simulant, and have various physical and chemical indicators and sensory properties closer to the commercially available cream ice cream.

3. The fat simulant of the present invention has the advantages of simple and feasible preparation process, low cost of raw materials, not easy to be digested and absorbed by the small intestine, no biochemical reagents, and safety and non-toxic characteristics of the obtained product, which overcomes the high cost of existing starch-based fat simulants , The reaction process is complicated and the lack of high digestibility. It can be used in the preparation of low-fat ice cream and can replace 50% of the fat content in ordinary cream ice cream.

Description of the drawings

Figure 1 is a product display diagram of the fat mimic of the present invention with starch-lipid-protein as the matrix;

Fig. 2 is an X-ray diffraction pattern of a fat mimic with starch-lipid and starch-lipid-protein complex as the matrix.

Figure 3 is a comparison diagram of the rheological properties of fat mimics with starch-lipid and starch-lipid-protein complex as the matrix;

Detailed ways

The present invention will be further described below in conjunction with specific embodiments.

Example 1

(1) Disperse 25g of wheat starch, 0.5g of glycerol monomyristate and 0.5g of α-lactalbumin in 280ml of water to prepare a 10wt% suspension;

(2) Fully stir the suspension obtained in step (1) uniformly, preheat at 50°C for 1 min, heat up to 95°C and then heat for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The low-fat ice cream of this embodiment is made with the following formula:

101.2g of skimmed milk powder, 120g of white sugar, 139.3g of cream, 250g of fat simulant, 2g of sodium alginate, 1.5g of monoglyceride, and 386g of purified water.

The method for preparing the aforementioned low-fat ice cream includes the following steps:

(1) Add 50% of the total water to the mixing tank, heat it to 45°C, put the skimmed milk powder into the mixing tank, stir fully to dissolve it;

(2) Rehydrate the starch-lipid-protein complex to obtain a fat simulant, premix the cream and the fat simulant (90% moisture content) into the mixing tank, and stir well;

(3) Dissolve the white granulated sugar in the remaining water, slowly add sodium alginate and monoglyceride to it, slowly pour it into the mixing tank after it is fully dissolved, and stir it fully to obtain a mixed material liquid;

(4) Heating the mixed material liquid obtained in step (3) at 70° C. for 30 minutes to obtain a sterilized material liquid;

(5) The sterilized material liquid obtained in step (4) is subjected to high-pressure homogenization to obtain a homogeneous material liquid. The homogenization pressure is 15-20MPa, the homogenization temperature is 60℃, and the homogenization time is 15min.

(6) The homogeneous material liquid obtained in step (5) is cooled to 3°C and then aged, the aging temperature is 3°C, and the aging time is 4h;

(7) Put the mature material liquid obtained in step (6) into an ice cream freezer to freeze and form, and harden at -18°C for 24 hours to obtain a low-fat ice cream.

Example 2

(1) Disperse 25g of corn starch, 1.25g of glycerol monomyristate and 2.5g of β-lactoglobulin in 280ml of water to prepare a 10wt% suspension

(2) Fully stir the suspension obtained in step (1) uniformly, preheat at 50°C for 1 min, heat up to 95°C and then heat for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The formula, conditions and method of the low-fat ice cream of this embodiment are the same as those of the first embodiment.

Example 3

(1) Disperse 25g of wheat starch, 0.5g of glyceryl monostearate and 0.625g of β-lactoglobulin in 280ml of water to form a 10wt% suspension

(2) Fully stir the suspension obtained in step (1) uniformly, preheat at 50°C for 1 min, heat up to 95°C and then heat for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The formula, conditions and method of the low-fat ice cream of this embodiment are the same as those of the first embodiment.

Example 4

(1) Disperse 25g potato powder, 1.25g glyceryl monostearate and 0.625g β-lactoglobulin in 280ml water to prepare a 10wt% suspension

(2) Fully stir the suspension obtained in step (1) uniformly, preheat at 50°C for 1 min, heat up to 95°C and then heat for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed, and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The formula, conditions and method of the low-fat ice cream of this embodiment are the same as those of the first embodiment.

Example 5

(1) Disperse 25g of wheat starch, 1.25g of glyceryl monostearate and 1.5g of β-lactoglobulin in 280ml of water to form a 10wt% suspension

(2) Fully stir the suspension obtained in step (1) evenly, preheat at 50°C for 1 min, heat up to 95°C for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The formula, conditions and method of the low-fat ice cream of this embodiment are the same as those of the first embodiment.

(1) Disperse 25g wheat starch, 1.25g lauric acid and 1.5g α-lactalbumin in 280ml water to form a 10wt% suspension

(2) Fully stir the suspension obtained in step (1) uniformly, preheat at 50°C for 1 min, heat up to 95°C and then heat for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The formula, conditions and method of the low-fat ice cream of this embodiment are the same as those of the first embodiment.

Comparative example 1

This comparative example is to prepare ordinary cream ice cream without replacing fat, which is made from the following formula:

101.2g of skimmed milk powder, 120g of white sugar, 282g of cream, 2g of sodium alginate, 1.5g of monoglyceride, and 493g of purified water.

The ice cream formula, conditions and methods of this comparative example are the same as in Example 1.

Comparative example 2

This comparative example is to prepare cream-free ice cream, which is made from the following formula:

101.2g of skimmed milk powder, 120g of white sugar, 2g of sodium alginate, 1.5g of monoglyceride, and 775.3g of purified water.

The ice cream formula, conditions and methods of this comparative example are the same as in Example 1.

Comparative example 3

This comparative example is to prepare a low-fat ice cream containing a fat mimic of a starch-lipid complex as a matrix.

(1) Disperse 25g starch and 1.25g glycerol monomyristate in 280ml water to prepare a 10wt% suspension

(2) Fully stir the suspension obtained in step (1) uniformly, preheat at 50°C for 1 min, heat up to 95°C and then heat for 2.5 min, then lower the temperature to 50°C and keep it for 2 min, the whole process is always accompanied by stirring;

(3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex.

The formula, conditions and method of the low-fat ice cream of this comparative example are the same as those of Example 1.

Related test results of the starch-lipid-protein-based fat mimic of the present invention and the low-fat ice cream prepared by using the same:

The rheological properties of starch-lipid and starch-lipid-protein complex-based fat mimics were measured using the MCR302 rheometer of AntonPaar, Austria (Figure 2). The measurement results show that compared to starch-lipid complexes, fat mimics with starch-lipid-protein complexes as the matrix have lower gel strength, and therefore have good spreadability and plasticity.

The X-ray diffractometer (D8-ADVANCE) of Bruker, Germany was used to detect the crystal structure of fat mimics with starch-lipid and starch-lipid-protein complex as the matrix (Figure 3). The measurement results show that the two fat mimics both exhibit unique V-shaped crystal diffraction peaks (12.9° and 19.8°), indicating that they are mainly composed of V-shaped complexes with good enzymolysis resistance.

The differential scanning calorimeter (200F3) of Netzsch, Germany was used to analyze the thermodynamic properties of fat simulants with starch-lipid and starch-lipid-protein complexes as the matrix (Table 1). The analysis results showed that the two fat simulants The melting temperature (T _p ) is higher than 90 ℃, with good thermal stability.

The physical and chemical properties of the fat simulants used in Examples 1-5 and Comparative Example 3 were measured, and the measurement results are shown in Table 2.

Determination of emulsification of fat simulants:

A 1.5% (w/w) fat simulant sample was dispersed in distilled water, mixed with 5% soybean oil at room temperature, and homogenized using a high-speed homogenizer at 12000 rpm for 3 minutes to form a uniform emulsion. Take 50μL of emulsion and mix it with 5mL 0.1% SDS (sodium dodecyl sulfate), and use 5mL 0.1% SDS as a blank to measure the absorbance value of the sample at a wavelength of 500nm. The obtained value can characterize the emulsification activity of the sample.

Determination of water and oil retention of fat simulants:

Accurately weigh 0.5g of the sample and disperse it in 5mL of distilled water/soybean oil, leave it at room temperature and stir for 1h, and centrifuge at 5000r/min for 20min. Calculate according to the following formula:

W2—The mass of centrifuge tube and sediment (g)

W1—The mass of centrifuge tube and dry sample (g)

W0—Sample dry weight (g)

The above-mentioned experimental results are shown in Table 2. The measurement results show that the starch-lipid-protein complex-based fat mimic has better emulsification and water retention than the starch-lipid complex-based fat mimic. Oil retention can make the food system more stable.

The physical and chemical properties of the ice cream prepared in Examples 1-5 and Comparative Examples 1-3 were measured, and the measurement results are shown in Table 3.

Determination of apparent viscosity of ice cream: melt the ice cream at room temperature, use MCR302 rheometer to measure, the measuring rotor model is PP50 (diameter 50mm), drop the ice cream material onto the lower test plate of the rheometer, measure the rotor and test The clearance of the lower plate is 1mm. Set the shear rate to 10rad/s for measurement.

Ice cream hardness measurement: The ice cream sample in a 2.5oz paper cup is frozen at -20°C for 24 hours and then immediately placed in an environment of 25°C for hardness measurement. Using TA.XTplus texture analyzer P/0.5 probe, the pre-test rate is 1mm/s, the test rate is 1mm/s, the post-test rate is 10mm/s, the test depth is 15mm, and the trigger stress is 10g.

Determination of ice cream resistance to melting:

Place the ice cream in a refrigerator at -20°C for 48 hours and melt it on a 10-mesh sieve at a temperature of 25°C and a humidity of 50%. Record the melting time of the first drop of ice cream. Weigh the quality of the glass plate in advance, and then weigh the quality of the glass plate every five minutes and record it. The unit time is the abscissa, and the difference in the quality of the plate is the ordinate as a function of time-quality. The slope is taken as the melting rate of the ice cream sample. The melting resistance of ice cream is expressed by the melting rate, and the lower the melting rate, the better the melting resistance.

The measurement results show that the X-ray diffraction patterns of Examples 1-5 and Comparative Example 3 show significant V-shaped characteristic peaks, indicating that the starch-lipid and starch-lipid-protein complexes have a V-shaped ordered structure. Formed (Figure 2). At the same time, the DSC thermal transition enthalpy values of the examples are significantly greater than that of Comparative Example 3, indicating that the starch-lipid-protein complex has a more ordered crystal structure than the starch-lipid complex; in addition, all complex matrix fat mimics The thermal transition temperature (T _p ) of are all around 100°C, indicating that they have good thermal stability (Table 1). Compared with starch-lipid complexes, starch-lipid-protein complexes have a lower storage modulus and therefore have lower gel properties (Figure 3). The data in Table 2 shows that the starch-lipid-protein complex (Examples 1-5) has better emulsification and water- and oil-holding properties than Comparative Example 3. Compared with the starch-lipid complex as the matrix fat simulant, the ice cream prepared using the starch-lipid-protein matrix fat simulant is closer to the viscosity and hardness of cream ice cream, and the latter has higher resistance. Melting characteristics (Table 3).

Sensory evaluation experiments were performed on the ice creams of Examples 1-5 and Comparative Examples 1-3. The sensory scoring table was used as the scoring standard (Table 4) to evaluate the fat substitution of the invented fat mimic based on the starch-lipid-protein complex (Table 5).

From the data in Table 5, it can be seen that cream ice cream (Comparative Example 1) has the highest sensory evaluation score, while the lack of cream leads to a significant decrease in the acceptability of ice cream (Comparative Example 2). The use of starch-lipid complexes (Comparative Example 2) Ratio 3) and starch-lipid-protein complex (Examples 1-3) as a fat mimic instead of 50% cream can significantly improve the taste and flavor loss of ice cream caused by the decrease in fat content, especially starch-lipid- Protein is a fat mimic of the matrix.

Table 1 Thermodynamic properties of fat simulants

Table 2 Determination of the physical and chemical properties of fat simulation

Table 3 Determination of the physical and chemical properties of ice cream

Table 4 Ice cream sensory quality scoring standards

Table 5 Sensory Evaluation Standards for Ice Cream

Summarizing the above experimental results, we found that the fat mimics with starch-lipid-protein complex as matrix have good thermal stability and unique V-shaped crystal structure, and compared with starch-lipid complex as matrix fat The simulant has lower gel strength, better spreadability, emulsification and water and oil retention. Adding it as a food ingredient to ice cream to replace fat can make the system more uniform and stable, which is more uniform and stable than cream-free ice cream and starch -The ice cream prepared by the fat mimic of the lipid complex as the matrix is closer to the various physical and chemical indexes and sensory properties of ordinary cream ice cream.

The basic principles, main features and advantages of the present invention have been shown and described above. Those skilled in the industry should understand that the present invention is not limited by the above-mentioned embodiments. The above-mentioned embodiments and descriptions only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have Various changes and improvements, these changes and improvements all fall within the scope of the claimed invention. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims (10)

A method for preparing starch-lipid-protein complex is characterized in that it comprises the following steps: (1) Mix starch and lipids, then add protein to the starch-lipid system, add sufficient purified water to prepare a 10wt% suspension; (2) Stir the suspension obtained in step (1) thoroughly, heat it until the starch is gelatinized and then cool to obtain a composite sample; (3) The composite sample obtained in step (2) is freeze-dried for 24 hours, crushed and passed through an 80-mesh sieve to obtain a starch-lipid-protein complex. The method for preparing a starch-lipid-protein complex according to claim 1, wherein in the step (1), the amount of lipid added is 2-5% of the dry basis weight of starch, and the amount of protein added is starch 2-10% of dry basis weight. The method for preparing a starch-lipid-protein complex according to claim 1, wherein the starch selected in the step (1) is non-waxy starch, the lipid is fatty acid or monoglyceride, and the protein is water-soluble Sex protein. The starch-lipid-protein complex according to claim 3, wherein the non-waxy starch is wheat, corn or potato derived from common plants; and the monoglyceride is glycerol monomyristate or Glyceryl monostearate; the water-soluble protein is β-lactoglobulin. The method for preparing starch-lipid-protein complexes according to claim, characterized in that, the processing method of step (2) is: preheating at 40-50°C for 1-3 min, and heating to 90-100°C After heating for 2-10min, then cooling down to 20-50℃ and keeping it for 2-5min, the whole process is always accompanied by stirring. An application of a starch-lipid-protein complex is characterized in that the complex is rehydrated to obtain a fat mimic, and the fat mimic is used to prepare low-fat ice cream. The application of a starch-lipid-protein complex according to claim 6, wherein the mass percentage of each component of the ice cream is: 9-11% skimmed milk powder, 12-14% white sugar, 5 cream -25%, starch-lipid-protein complex 10-40%, sodium alginate 0.1-0.3%, monoglyceride 0.1-0.3%, water balance. The use of a starch-lipid-protein complex according to claim 7, wherein the preparation of low-fat ice cream comprises the following steps: (1) Add part of the water to the mixing tank, heat it to 30-45°C, put the skimmed milk powder into the mixing tank, and stir fully to dissolve it; (2) Rehydrate the starch-lipid-protein complex to obtain a fat simulant, premix the cream and the fat simulant into the mixing tank, and stir thoroughly; the moisture content of the fat simulant is 90%; (3) Dissolve the white granulated sugar in the remaining water, slowly add sodium alginate and monoglyceride to it, slowly pour it into the mixing tank after it is fully dissolved, and stir it fully to obtain a mixed material liquid; (4) Heating the mixed material liquid obtained in step (3) at 60-70°C for 20-30 minutes to obtain a sterilized material liquid; (5) Perform high-pressure homogenization of the sterilized material liquid obtained in step (4) to obtain a homogeneous material liquid; (6) The homogeneous material liquid obtained in step (5) is cooled to 2-4°C and then aged, the aging temperature is 2-4°C, and the aging time is 2-4h; (7) Put the mature liquid obtained in step (6) into an ice cream freezer to freeze and form, and harden at -18-20°C for 6-24 hours to obtain low-fat ice cream. The application of a starch-lipid-protein complex according to claim 8, wherein the high-pressure homogenization pressure of step (5) is 15-20 MPa, the homogenization temperature is 40-60 ℃, and the homogenization temperature is 40-60°C. The quality time is 10-15min. An application of a starch-lipid-protein complex is characterized by being used as a food ingredient in the preparation of bread, steamed bread and noodles to improve their quality.

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