A feed additive of linalool embedded microcapsule with improved taste and a preparation method thereof

Abstract

The application provides a taste-improved linalool embedded microcapsule feed additive and a preparation method thereof. The additive is a microcapsule composed of core material linalool and wall material, and the wall material comprises raw material matrix, black soldier fly larvae powder, fly maggot powder, edible gelatin, edible lactose and emulsifier; the fermented raw material matrix is prepared from bean curd residue, peanut cake, wheat bran and cassava residue through co-fermentation of lactic acid bacteria and yeast. The preparation method comprises the following steps: mixing the raw material matrix and wall material components to prepare a wall material aqueous solution, adding linalool emulsion, and then performing composite coagulation, glutamine transaminase cross-linking solidification and spray drying to obtain the product. In the application, the anti-nutritional factors of raw materials are removed through fermentation, the protein digestion and utilization rate is improved, the pungent smell of linalool is shielded with the help of gelatin and lactose, the volatilization and oxidation of linalool are slowed down, the feed palatability is greatly improved, the product stability is good, and the product can be widely applied to livestock and poultry breeding feed.

Description

Technical Field

[0001] This invention relates to the field of feed additive technology, specifically to a taste-improving linalool-encapsulated microcapsule feed additive and its preparation method. Background Technology

[0002] Linalool, a natural monoterpene alcohol, has significant application value in the field of feed additives due to its broad-spectrum antibacterial, antioxidant, and growth-promoting effects. However, linalool faces two inherent drawbacks in practical applications: firstly, it is highly volatile and has poor thermal stability, making it prone to oxidation and degradation during feed processing and storage; secondly, it has a strong, pungent odor, and direct addition will severely degrade feed palatability, leading to refusal to eat in farmed animals.

[0003] The publication number CN116918910A, "An anti-mold and detoxifying additive for poultry and livestock feed," discloses a scheme to delay the volatilization of linalool by utilizing the porous structure of zeolite. The core of this technology lies in the physical encapsulation of linalool to prepare an additive to extend the shelf life of feed. However, it does not have the function of improving taste and is difficult to mask the pungent odor of linalool.

[0004] The patent, CN120788099A, relates to "Compound feed additives for improving the flavor of eggs, preparation process and compound feed". This patent uses microencapsulation to encapsulate extracts such as linalool, and improves the flavor of eggs through feed ingredients. However, it does not involve research on the odor and palatability of linalool itself, and its wall material has a single function, only providing encapsulation protection, and it is difficult to provide animals with additional nutritional value and intestinal health function.

[0005] In summary, how to apply linalool to feed while overcoming its inherent defects such as easy oxidation and poor palatability during processing is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide a palatable improved linalool encapsulated microcapsule feed additive and its preparation method, solving the technical problem that "existing linalool encapsulation technology in feed is difficult to solve the problems of easy oxidation and failure during processing and irritating odor, resulting in a low utilization rate of effective ingredients".

[0007] To achieve the above objectives, the present invention is implemented using the following technical solution: In a first aspect, the present invention provides a palatability-improving linalool-encapsulated microcapsule feed additive, wherein the additive is a microcapsule composed of a core material and a wall material; the core material is linalool; the wall material comprises a raw material matrix, black soldier fly larvae powder, fly larvae powder, edible gelatin, edible lactose, and an emulsifier; the raw material matrix is ​​made by fermenting tofu residue, peanut cake, wheat bran, and cassava residue with a fermentation agent.

[0008] Furthermore, the fermentation agent is one or more of Lactobacillus plantarum and Saccharomyces cerevisiae.

[0009] Furthermore, the emulsifier is one or more of glyceryl monostearate and soybean lecithin.

[0010] Secondly, the present invention provides a method for preparing a palatability-improving linalool-encapsulated microcapsule feed additive, comprising the following steps: (1) Preparation of raw material matrix: crush tofu residue, peanut cake, wheat bran and cassava residue separately and mix them in proportion, add fermentation agent, add water to adjust the moisture and pH, control the temperature at 33~35℃, ferment, dry and crush. (2) Preparation of wall material aqueous solution: Add the above raw material matrix, black soldier fly larvae powder, fly larvae powder, edible gelatin, edible lactose and emulsifier to deionized water, heat and stir to dissolve; (3) Preparation of microcapsules: Linalool is added to the above wall material aqueous solution as the core material, shearing is performed to form an emulsion, stirring is continued to form microcapsule aggregates, transglutaminase is added, and spray drying is performed after solidification.

[0011] As a preferred embodiment, the raw material matrix for preparation, including tofu residue, peanut cake, wheat bran, and cassava residue, needs to be pulverized through a 60-mesh sieve before mixing. Water is added to adjust the moisture content to 50% solids content, and the pH is adjusted to 4.9-5.1. Deviation from the pH range will result in incomplete coagulation and a sharp drop in encapsulation rate. The fermentation temperature is controlled at 33-35℃. Too high a temperature will easily produce off-odors, while too low a temperature will result in insufficient degradation of nutrient factors.

[0012] As a preferred embodiment, the amount of raw material matrix in the prepared wall material aqueous solution is 40-60 parts, black soldier fly larvae powder is 4-8 parts, fly maggot powder is 2-6 parts, edible gelatin is 7-13 parts, edible lactose is 8-14 parts, and emulsifier is 1.2-3.6 parts; the solid content of the wall material aqueous solution is 18%-24%.

[0013] As a preferred embodiment, the mass ratio of the wall material to the core material in the aqueous solution is (72~95):(18~22), and the microcapsules prepared under this ratio have a particle size of 60~180μm.

[0014] As a preferred embodiment, the shearing speed in the preparation of microcapsules is 12,000 to 14,000 r / min. If the shearing speed is lower than 12,000 r / min, the droplets will be too large, which will affect the encapsulation efficiency of the microcapsules.

[0015] As a preferred embodiment, the spray dryer has an inlet air temperature of 170~175℃, an outlet air temperature of 83~87℃, a feed rate of 12~15mL / min, and an atomization speed of 22000~26000r / min. The outlet air temperature needs to be strictly controlled. If it is too high, it will lead to the loss of linalool volatilization and a decrease in the encapsulation rate; if it is too low, moisture will remain, and the product will easily clump and have poor flowability.

[0016] Compared with the prior art, the beneficial effects achieved by the present invention are: (1) The present invention encapsulates linalool with composite wall material, with an encapsulation rate of over 86%. After 6 months of accelerated storage at 40°C, the linalool retention rate exceeds 80%, effectively inhibiting oxidation and volatilization during processing and storage. At the same time, the synergistic effect of gelatin and lactose significantly improves the palatability problem caused by the irritating odor of linalool and increases the utilization rate of effective ingredients.

[0017] (2) This invention uses four agricultural by-products, namely tofu residue, peanut cake, wheat bran and cassava residue, as wall material matrix. After fermentation, the in vitro digestibility of crude protein is improved, realizing the high-value utilization of agricultural by-products. At the same time, black soldier fly larvae powder and fly maggot powder are added to supplement high-quality protein, which improves the palatability and digestibility of agricultural by-products.

[0018] (3) In this invention, edible gelatin and edible lactose are synergistically compounded. Gelatin gives the microcapsules a dense and smooth wall membrane structure, reducing the gritty feeling. Lactose enhances palatability through sweetness and forms hydrogen bonds with gelatin to enhance the density of the wall material and mask the irritating odor of linalool. The microcapsules of this invention have antibacterial, antibiotic alternative and growth-promoting functions. They are suitable as feed additives for livestock, poultry and aquatic animals. The preparation process is simple, the cost is low and it can be mass-produced. Attached Figure Description

[0019] Figure 1 This is a schematic diagram showing the encapsulation efficiency and drug loading of the microcapsules in various embodiments of the present invention. Detailed Implementation

[0020] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0021] The core of this invention lies in providing a palatability-improving linalool-encapsulated microcapsule feed additive to solve the problems of easy oxidation and poor palatability of linalool in the prior art due to its high volatility, poor thermal stability, and pungent odor. The microcapsule uses linalool as the core material and fermented tofu residue, peanut cake, wheat bran, and cassava residue (fermented with lactic acid bacteria and yeast) as the wall matrix, and is compounded with black soldier fly larvae powder, fly larvae powder, edible gelatin, edible lactose, and emulsifiers. Its mechanism of action is as follows: During the fermentation process, anti-nutritional factors such as phytic acid and tannins are simultaneously degraded, which significantly improves the digestibility of protein in the wall material matrix. At the same time, the flavor substances such as organic acids and esters produced by fermentation initially improve the odor of the raw materials. After emulsification, under acidic conditions, gelatin and lactose undergo electrostatic complex coagulation to form core-shell structured microcapsule aggregates, which physically isolate linalool from the external environment. Transglutaminase catalyzes the cross-linking of gelatin, which further densifies the wall membrane and effectively inhibits the volatilization and oxidation of linalool. Black soldier fly larvae powder and fly larvae powder are high-quality insect protein raw materials with high protein content and balanced amino acid composition, which can reduce feed costs. However, when used alone, they have a rough taste and are difficult to apply directly to feed additives. Edible gelatin gives the microcapsules a smooth and delicate wall membrane structure, which improves the oral feel. Edible lactose provides sweetness to mask the irritating odor of linalool. On the other hand, its hydroxyl groups form hydrogen bonds with the amino and carboxyl groups on the gelatin molecular chain, which enhances the density and uniformity of the wall membrane. Through the synergistic effect of the above mechanisms, this invention significantly improves the palatability of microcapsules while increasing encapsulation efficiency and storage stability, thereby achieving the efficient and stable application of linalool in feed.

[0022] A method for preparing a palatability-improving linalool-encapsulated microcapsule feed additive includes the following steps: (1) Mix Lactobacillus plantarum and Saccharomyces cerevisiae at a mass ratio of 1:1 to obtain a mixed microbial agent; crush tofu residue, peanut cake, wheat bran and cassava residue into 60 mesh and mix them into fermentation raw materials at a mass ratio of (2~2.6):(1.4~1.8):1:(1~1.2); add 2~5% of the mixed microbial agent to the fermentation raw materials, add water to adjust the solid content to 50%, the pH to 4.9~5.1, ferment at 33~35℃ for 56~62h, after fermentation, dry in hot air at 60~65℃ for 10~12h, crush into 100 mesh to obtain the raw material matrix; (2) By mass, add 40-60 parts of raw material matrix, 4-8 parts of black soldier fly larvae powder, 2-6 parts of fly larvae powder, 7-13 parts of edible gelatin, 8-14 parts of edible lactose and 1.2-3.6 parts of emulsifier (glyceryl monostearate: soybean lecithin = 1:1) to deionized water, stir at 60-70℃ for 20-30 minutes to obtain a wall material aqueous solution with a solid content of 18-24%; (3) Add 18-22 parts by mass of linalool to the above wall material aqueous solution, and shear at a speed of 12000-14000 r / min for 6-10 min to form an emulsion. Cool the emulsion to 35-37℃ and stir slowly at a speed of 200-350 r / min for 30-40 min to form microcapsule aggregates. Add 0.3-0.5% of transglutaminase to the aggregates and solidify at 30-35℃ for 40-50 min. Then spray dry the product, controlling the inlet air temperature to 170-175℃, the outlet air temperature to 83-87℃, the feed rate to 12-15 mL / min, and the atomization speed to 22000-26000 r / min. Collect the dried product to obtain the microcapsules.

[0023] The technical solution of the present invention will be further illustrated below through specific embodiments.

[0024] Example 1; (1) Mix Lactobacillus plantarum and Saccharomyces cerevisiae at a mass ratio of 1:1 to obtain a mixed microbial agent; crush tofu residue, peanut cake, wheat bran and cassava residue into 60 mesh and mix them into fermentation raw materials at a mass ratio of 2:1.4:1:1. Add 2% of the mixed microbial agent by mass of the fermentation raw materials, add water to adjust the solid content to 50% and the pH to 4.9, ferment at 33℃ for 56 hours, dry in hot air at 60℃ for 10 hours after fermentation, crush into 100 mesh to obtain the raw material matrix; (2) By mass, 40 parts of raw material matrix, 4 parts of black soldier fly larvae powder, 6 parts of fly maggot powder, 13 parts of edible gelatin, 8 parts of edible lactose, 0.6 parts of glyceryl monostearate and 0.6 parts of soybean lecithin were added to deionized water and stirred at 60°C for 20 minutes to obtain a wall material aqueous solution with a solid content of 18%. (3) Add 18 parts of linalool to the above wall material aqueous solution by mass, and shear at 12000 r / min for 6 min to form an emulsion. Cool the emulsion to 35°C and stir slowly at 200 r / min for 30 min to form microcapsule aggregates. Add 0.3% transglutaminase to the aggregates and solidify at 30°C for 40 min. Then spray dry, controlling the inlet air temperature to 170°C, the outlet air temperature to 83°C, the feed rate to 12 mL / min, and the atomization speed to 22000 r / min. Collect the dried product to obtain microcapsules.

[0025] Example 2; (1) Mix Lactobacillus plantarum and Saccharomyces cerevisiae at a mass ratio of 1:1 to obtain a mixed inoculant; crush tofu residue, peanut cake, wheat bran and cassava residue into 60 mesh and mix them into fermentation raw materials at a mass ratio of 2.2:1.5:1:1.1. Add 3% of the mixed inoculant to the fermentation raw materials, add water to adjust the solid content to 50% and the pH to 5, ferment at 34℃ for 60h, dry in hot air at 63℃ for 11h after fermentation, crush into 100 mesh to obtain the raw material matrix; (2) By mass, 50 parts of raw material matrix, 5 parts of black soldier fly larvae powder, 4 parts of fly maggot powder, 9 parts of edible gelatin, 10 parts of edible lactose, 1 part of glyceryl monostearate and 1 part of soybean lecithin are added to deionized water and stirred at 65°C for 25 minutes to obtain a wall material aqueous solution with a solid content of 20%. (3) Add 20 parts of linalool to the above wall material aqueous solution by mass, and shear at 13000 r / min for 8 min to form an emulsion. Cool the emulsion to 36°C and stir slowly at 300 r / min for 35 min to form microcapsule aggregates. Add 0.4% transglutaminase to the aggregates and solidify at 32°C for 45 min. Then spray dry, controlling the inlet air temperature to 173°C, the outlet air temperature to 84°C, the feed rate to 13 mL / min, and the atomization speed to 24000 r / min. Collect the dried product to obtain microcapsules.

[0026] Example 3; (1) Mix Lactobacillus plantarum and Saccharomyces cerevisiae at a mass ratio of 1:1 to obtain a mixed microbial agent; crush tofu residue, peanut cake, wheat bran and cassava residue into 60 mesh and mix them at a mass ratio of 2.6:1.8:1:1.2 to obtain fermentation raw materials. Add 5% of the mixed microbial agent by mass of the fermentation raw materials, add water to adjust the solid content to 50%, the pH to 5.1, ferment at 35℃ for 62h, after fermentation, dry in hot air at 65℃ for 12h, crush into 100 mesh to obtain the raw material matrix; (2) By mass, 60 parts of raw material matrix, 8 parts of black soldier fly larvae powder, 2 parts of fly maggot powder, 7 parts of edible gelatin, 14 parts of edible lactose, 1.8 parts of glyceryl monostearate and 1.8 parts of soybean lecithin were added to deionized water and stirred at 70°C for 30 minutes to obtain a wall material aqueous solution with a solid content of 24%. (3) Add 22 parts of linalool to the above wall material aqueous solution by mass, and shear at 14000 r / min for 10 min to form an emulsion. Cool the emulsion to 37°C and stir slowly at 350 r / min for 40 min to form microcapsule aggregates. Add 0.5% transglutaminase to the aggregates and solidify at 35°C for 50 min. Then spray dry, controlling the inlet air temperature to 175°C, the outlet air temperature to 87°C, the feed rate to 15 mL / min, and the atomization speed to 26000 r / min. Collect the dried product to obtain microcapsules.

[0027] Example 4; (1) Mix Lactobacillus plantarum and Saccharomyces cerevisiae at a mass ratio of 1:1 to obtain a mixed inoculant; crush tofu residue, peanut cake, wheat bran and cassava residue into 60 mesh and mix them at a mass ratio of 2.4:1.7:1:1.2 to obtain fermentation raw materials. Add 4% of the mixed inoculant to the fermentation raw materials, add water to adjust the solid content to 50%, and the pH to 5.1. Ferment at 35℃ for 57h. After fermentation, dry in hot air at 63℃ for 10h and crush into 100 mesh to obtain the raw material matrix. (2) By mass, 45 parts of raw material matrix, 7 parts of black soldier fly larvae powder, 3 parts of fly maggot powder, 11 parts of edible gelatin, 9 parts of edible lactose, 0.9 parts of glyceryl monostearate and 0.9 parts of soybean lecithin were added to deionized water and stirred at 65°C for 25 minutes to obtain a wall material aqueous solution with a solid content of 19%. (3) Add 19 parts of linalool to the above wall material aqueous solution by mass, and shear at 13000 r / min for 7 min to form an emulsion. Cool the emulsion to 36°C and stir slowly at 250 r / min for 35 min to form microcapsule aggregates. Add 0.4% of transglutaminase to the aggregates and solidify at 32°C for 45 min. Then spray dry, controlling the inlet air temperature to 173°C, the outlet air temperature to 84°C, the feed rate to 14 mL / min, and the atomization speed to 23000 r / min. Collect the dried product to obtain microcapsules.

[0028] Comparative Example 1; The difference between Comparative Example 1 and Example 2 is the difference in step (1). Step (1) is changed to: crush tofu residue, peanut cake, wheat bran and cassava residue into 60 mesh and mix them in a mass ratio of 2.2:1.5:1:1.1, crush them into 100 mesh and obtain the raw material matrix; the remaining steps are the same as in Example 2.

[0029] Comparative Example 2; The difference between Comparative Example 2 and Example 2 lies in the difference in step (1). Step (1) is changed to: mixing Lactobacillus plantarum and Saccharomyces cerevisiae at a mass ratio of 1:1 to obtain a mixed inoculum; crushing tofu residue, peanut cake, wheat bran, and cassava residue into 60 mesh and mixing them at a mass ratio of 2.2:1.5:1:1.1 to obtain fermentation raw materials; adding 3% of the mixed inoculum by mass of the fermentation raw materials; adding water to adjust the solid content to 50% and the pH to 5; fermenting at 40℃ for 60h; after fermentation, drying at 63℃ for 11h; crushing into 100 mesh to obtain the raw material matrix; the remaining steps are the same as in Example 2.

[0030] Comparative Example 3; The difference between Comparative Example 3 and Example 2 is the difference in step (2). Step (2) is changed to: according to the mass parts, 59 parts of raw material matrix, 5 parts of black soldier fly larvae powder, 4 parts of fly maggot powder, 10 parts of edible lactose, 1 part of glyceryl monostearate and 1 part of soybean lecithin are added to deionized water and stirred at 65°C for 25 minutes to obtain a wall material aqueous solution with a solid content of 20%; the remaining steps are the same as in Example 2.

[0031] Comparative Example 4; The difference between Comparative Example 4 and Example 2 is the difference in step (2). Step (2) is changed to: by mass parts, 60 parts of raw material matrix, 5 parts of black soldier fly larvae powder, 4 parts of fly maggot powder, 9 parts of edible gelatin, 1 part of glyceryl monostearate and 1 part of soybean lecithin are added to deionized water and stirred at 65°C for 25 minutes to obtain a wall material aqueous solution with a solid content of 20%; the remaining steps are the same as in Example 2.

[0032] Test and Results Analysis Encapsulation efficiency and drug loading: The linalool content in the microcapsules was determined by gas chromatography. The encapsulation efficiency was calculated based on the ratio of the measured linalool content to the theoretical amount added, and the drug loading was calculated based on the ratio of the measured content to the total mass of the microcapsules. Figure 1 As shown, the encapsulation efficiency of Examples 1-4 was 86-88.1%, and the drug loading was 17-20%.

[0033] Storage stability test: The microcapsules of Example 2 were sealed in aluminum foil bags and stored at 40°C and 75% relative humidity for 6 months using accelerated storage. Samples were taken every 2 months to determine the linalool content using the method described above, and the retention rate at each time point relative to the initial content was calculated. The results showed that the linalool retention rate was 80.3% after 6 months of accelerated storage.

[0034] Palatability test: Thirty-six healthy piglets were randomly divided into nine groups of four piglets each (weighing 15±1 kg, half male and half female). Each group was fed a basal diet supplemented with 0.1% of the microcapsules from Examples 1-4 and Comparative Examples 1-4, respectively. A blank control group was also included (fed the basal diet). The pre-feeding period was 3 days, and the formal trial period was 7 days. Daily feed intake was recorded for each group, and the average daily feed intake was calculated. During the trial, piglets had free access to feed and water, and the rearing environment was consistent. The results are shown in Table 1.

[0035] Method for determining the in vitro digestibility of crude protein: Take 1.0 g of the raw material matrix to be tested in each example and comparative example, add 50 mL of 0.1 mol / L hydrochloric acid to adjust the pH to 2.0, add 20 mg of pepsin, and digest at 37℃ with shaking for 4 h; adjust the pH to 7.5 with 0.2 mol / L sodium hydroxide, add 10 mg of trypsin, and continue digesting at 37℃ with shaking for 6 h; after digestion, heat in a boiling water bath for 10 min to inactivate the enzyme, filter, and determine the nitrogen content of the residue using the Kjeldahl method to calculate the in vitro digestibility of crude protein. The results are shown in Table 1.

[0036] Table 1

[0037] As shown in Table 1, Example 2 had the highest feed intake and digestibility, with feed intake even slightly higher than the blank control group. This indicates that the formula achieved the best synergy between gelatin and lactose, ensuring both a dense and smooth membrane with good taste and effectively masking the irritating odor of linalool. At the same time, the optimal fermentation conditions allowed for the full degradation of anti-nutritional factors, resulting in the best overall performance. Examples 1, 3, and 4 had slightly lower feed intake and digestibility, but were still significantly better than the respective control groups.

[0038] The raw material substrate of Comparative Example 1 was not fermented. Unfermented agricultural by-products contain high levels of anti-nutritional factors such as phytic acid and tannins. The bitter taste and astringency brought by phytic acid and tannins affect the palatability of the feed, thus reducing feed intake. The combined effect of phytic acid and tannins makes the protein difficult to decompose and digest. The in vitro digestibility of crude protein in Comparative Example 1 was only 42.5%.

[0039] The fermentation temperature of Comparative Example 2 was increased to 40°C, which is higher than the preferred range of 33-35°C in this invention. High temperature inhibits the metabolic activity of lactic acid bacteria and yeast, leading to insufficient secretion of phytase and tanninase, inadequate degradation of anti-nutritional factors, and the production of undesirable flavor compounds. Therefore, feed intake and in vitro digestibility of crude protein decrease.

[0040] In Comparative Example 3, no edible gelatin was added to the raw material matrix. Gelatin has good film-forming and gelling properties. During the composite coagulation process, it interacts electrostatically with lactose to form a dense, soft, and smooth wall film structure, which can more effectively encapsulate linalool, reduce the emission of irritating odors, and has a delicate texture. It provides a good oral feel for animals when they eat it, thereby increasing the feed intake of poultry and livestock.

[0041] In Comparative Example 4, no edible lactose was added to the raw material matrix as a taste improver. As a natural sweetener, lactose can effectively mask the pungent odor of linalool and enhance palatability. Furthermore, the hydroxyl groups in lactose can form hydrogen bonds with the amino and carboxyl groups on the edible gelatin molecular chain, promoting the cross-linking reaction between gelatin and lactose, making the composite film formed by aggregation more dense and uniform, and increasing feed intake.

[0042] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No markings in the claims should be construed as limiting the scope of the claims.

Claims

1. A method for preparing a taste-improving linalool-encapsulated microcapsule feed additive, characterized in that, Includes the following steps: (1) Preparation of raw material matrix: crush tofu residue, peanut cake, wheat bran and cassava residue separately and mix them in proportion, add fermentation agent, add water to adjust the moisture and pH, control the temperature at 33~35℃, ferment, dry and crush. (2) Preparation of wall material aqueous solution: Add the above raw material matrix, black soldier fly larvae powder, fly larvae powder, edible gelatin, edible lactose and emulsifier to deionized water, heat and stir to dissolve; (3) Preparation of microcapsules: Linalool is added to the above wall material aqueous solution as the core material, shearing is performed to form an emulsion, stirring is continued to form microcapsule aggregates, transglutaminase is added, and spray drying is performed after solidification.

2. The method according to claim 1, characterized in that, The mass ratio of tofu residue, peanut cake, wheat bran and cassava residue in step (1) is (2~2.6):(1.4~1.8):1:(1~1.2).

3. The method according to claim 1, characterized in that, The fermentation agent mentioned in step (1) is one or more of Lactobacillus plantarum and Saccharomyces cerevisiae.

4. The method according to claim 1, characterized in that, The pH is adjusted to 4.9~5.1 as described in step (1).

5. The method according to claim 1, characterized in that, In step (2), the amount of raw material matrix used in the preparation of the wall material aqueous solution is 40-60 parts by mass, black soldier fly larvae powder 4-8 parts, fly maggot powder 2-6 parts, edible gelatin 7-13 parts, edible lactose 8-14 parts, and emulsifier 1.2-3.6 parts; the solid content of the wall material aqueous solution is 18%-24%.

6. The method according to claim 1, characterized in that, The emulsifier mentioned in step (2) is one or more of glyceryl monostearate and soybean lecithin.

7. The method according to claim 1, characterized in that, The mass ratio of the wall material to the core material in the wall material aqueous solution is (72~95):(18~22).

8. The method according to claim 1, characterized in that, The shearing speed in step (3) is 12000~14000 r / min, and the shearing time is 6~10 min.

9. The method according to claim 1, characterized in that, The spray drying process in step (3) has an inlet air temperature of 170~175℃, an outlet air temperature of 83~87℃, a feed rate of 12~15mL / min, and an atomization speed of 22000~26000r / min.

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