The invention discloses a preparation method of a myrtle
anthocyanin microcapsule. The method comprises the following steps: removing pits of myrtle fruits, carrying out low-temperature
drying, carrying out crushing, then uniformly mixing an
anthocyanin raw material with an acidified
ethanol solution, carrying out ultrasonic extraction on a solution of myrtle flower
powder and fruit
powder, carrying out centrifuging and filtering to obtain a concentrated solution, adding natural biomacromolecules and
maltodextrin into the concentrated solution, carrying out stirring for dissolving, carrying out magnetic uniform stirring until the natural biomacromolecules and
maltodextrin are completely dissolved, so as to obtain a
mixed solution, and finally, carrying out
spray drying on the
mixed solution to obtain the myrtle
anthocyanin microcapsule. According to the preparation method disclosed by the invention, the microcapsules are prepared by compounding different proteins or polysaccharides toembed anthocyanin and then carrying out
spray drying, and the adopted soybean isolate proteins,
skimmed milk powder,
modified starch, the
maltodextrin and the like are all proteins or polysaccharideswidely applied in
food systems, and all have the advantages of high nutritive value, good functional property, safety and non-
toxicity, so that the prepared anthocyanin microcapsule can be consideredto be safe and edible.