The invention relates to the technical field of food, in particular to a preparation method of low-
sensitization hydrolyzed
whey protein nanoscale microcapsule
powder, which comprises the following steps: S1, preparing a
whey protein solution, performing
microfiltration, and treating with
cysteine hydrochloride; s2,
trypsin hydrolysis; s3, inactivating and cooling; s4, adding
chymotrypsin, and synchronously applying ultrasonic
waves; s5, bromelain is added,
ultrafiltration is performed, and
peptide fragments are collected; s6, preparing a
capsule wall solution; s7, adopting a micro-fluidic
chip to form a
nano emulsion; s8, the mixture is added into a CaCl2 solution to be stirred, multi-layer self-
assembly is conducted, and micro-
capsule particles are obtained; and S9, carrying out ultrahigh-pressure micro-jet homogenization, vacuum
freeze drying and low-temperature
plasma assisted
grinding on the micro-
capsule particles to obtain the nano-scale micro-capsule
powder. The stability of active ingredients is maintained through multi-
enzyme cooperation and ultrasonic-assisted efficient
elimination of allergens, multi-layer nano-embedding under microfluidic control and low-temperature
plasma grinding, and the limitations of low single enzymolysis efficiency, insufficient
embedding rate and
thermal denaturation risk in the prior art are overcome.