Abstract: In order to improve the stability and temperature resistance of liquid butter flavor, the microencapsulation of butter flavor was studied. By comparing and analyzing three kinds of microencapsulation products made of microencapsulated wall material, the best scheme of microcapsulated wall material was determined. Through single factor test and orthogonal test, the best solution of microencapsulation of butter flavor was determined by optimizing the ratio of maltodextrin and β-cyclodextrin, solid concentration and wall material load. The results showed that the optimal scheme of microcapsulated wall material was maltodextrin,β-cyclodextrin, monoglyceride, pure gum and modified starch; the optimum solution for microencapsulation of butter flavor was maltodextrin∶β-cyclodextrin=8∶3, total solid concentration of 30%, wall material load of 20%; at the same time, the higher the total solid concentration, the higher the efficiency and yield of microcapsule products; the concentration of total solid should be increased as much as possible within the allowable range of the solubility of β-cyclodextrin; within the embedding limit of wall material, the greater the load of wall material, the more core material was embedded. The inclusion rate of butter microcapsulation prepared by the best optimization scheme was 79.68%, the product quality was stable, and the appearance and fluidity were good.

Key words: butter flavor, microcapsulation, spray drying, wall material, core material