South dough flavor microcapsule, preparation method and application in commercial yeast steamed bun

The invention belongs to the technical field of flour product processing, and particularly relates to a novel sour dough flavor microcapsule, a preparation method and application in commercial yeast steamed buns. Characteristic flavor substances of the sour dough steamed buns are used as core materials, high-amylose corn starch esterified by octenyl succinic anhydride is used as wall materials, and the mass ratio of the core materials to the wall materials is (1: 2)-(1: 10). The method solves the technical problem that the commercial yeast steamed bun is simple in preparation method but has poor flavor compared with the sour dough steamed bun, is simple to operate and easy to industrialize, and has a wide application prospect in the aspect of high-value utilization of flour products. 本发明属于面制品加工技术领域，特别涉及一种新型老面风味微胶囊、制备方法及在商业酵母馒头中的应用。以老面馒头的特征风味物质为芯材，以辛烯基琥珀酸酐酯化的高直链玉米淀粉为壁材，芯壁质量比为1:2-1:10。本发明解决了商业酵母馒头虽制备方法简单但风味不及老面馒头的技术难题，方法操作简单，易于工业化，在面制品高值化利用方面具有广泛的应用前景。