The invention particularly discloses a production method and application of blueberry fruit microcapsules. The production method of the blueberry fruit microcapsules comprises the following steps of
blanching thoroughly-treated blueberry fruits, performing
mashing to obtain juice, milling fruit residues with a
colloid mill to obtain pulp of which the particle size is smaller than 5 <mu>m, then merging the pulp to obtain a homogeneous
sizing agent, performing enzymolysis treatment, performing
fermentation with a
lactic acid bacteria fermenting agent, and concentrating
fermentation liquid untilthe proportion is 1.20, so that a concentrated solution is obtained; and adding an
embedding agent which is 100% by weight of the blueberry fruits and an emulsifying agent which is 1% by weight of theblueberry fruits to the concentrated solution, performing homogenizing treatment, performing
granulation and
drying with a built-in
fluidized bed spray drying granulation machine, performing discharging, performing cooling, and performing screening with a 60-80-mesh
sieve, so as to obtain the blueberry fruit microcapsule products. The method not only provides a new method for application of the blueberry fruits in foods, but also enables the stability of prepared foods to be greatly improved. The closed microcapsule outer walls can effectively prevent
oxygen, rays, temperature and
humidity from damaging encapsulated blueberry fruits, so that the stability of products is greatly improved.