High-gingerol-content taste-masking micro-capsule and preparation method thereof

The invention provides a high-gingerol-content taste-masking micro-capsule and a preparation method thereof. The high-gingerol-content taste-masking micro-capsule is prepared from the following substances in parts by weight: 1-50 parts of a core material, 1-5 parts of an emulsifier, 1-3 parts of alginate, 0.5-1 part of glycerin and 1-6 parts of calcium chloride, wherein the core material is an oily ginger extract (ginger oil, ginger essential oil, ginger extract and ginger oleoresin) containing gingerol. A first layer of micro-capsule is formed on the surface of the emulsifier and a core material, and then the first layer of micro-capsule is coated in ion embedded hydrogel formed by a G block and Ca of sodium alginate, so that a double-layer micro-capsule is finally formed. The glycerol can form hydrogen bonds with macromolecules on the outer wall of the formed micro-capsule to prevent the core material from entering an external system through intermolecular gaps of the wall material. According to the inv