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.