The invention relates to a method for compounding and entrapping tea polyphenols through debranched starch and xanthan gum. The method comprises the following steps of (1) making starch raw materials into starch milk and performing sufficient gelatinizing; (2) lowering the temperature to the appropriate temperature of debranching enzymes, adding the debranching enzymes for enzymolysis, and then performing ion exchange, decoloring and concentration on enzymatic hydrolysate; (3) enabling the xanthan gum to dissolve in the water, and performing compounding with the concentrated enzymatic hydrolysate of the debranched starch; (4) maintaining the temperature of a compounding system solution to be 70-80 DEG C, maintaining the temperature to be the temperature range, under the stirring condition, adding the tea polyphenols, and performing uniform stirring; and (5) uniformly stirring the solution, then sending the uniformly-stirred solution into a high-pressure homogenizer for homogenizing for several times, then sending the homogenized solution into a spray drying system, and under the condition of being away from light, performing stirring and spray drying at the same time so as to obtain tea polyphenol microcapsules. The method is simple to operate, the starch is used as a main raw material, and through compounding with the xanthan gum, so that the stable state of the tea polyphenols is realized; and the tea polyphenols can be slowly released in the digestive tract of human bodies, so that the bioavailability of the tea polyphenols is improved, and the application range of the starch is extended.