The invention discloses a microcapsule preparation technology beneficial for quality control. The technology comprises the following steps that 1, a protein solution is prepared, wherein isolated soybean protein and an emulsifying agent are mixed and then stirred by adding water; 2, a predissolving colloid is prepared, wherein glucose and konjac glucomannan powder are added into water and stirred; 3, emulsifying is performed, wherein vegetable oil and the colloidal solution prepared in the step 2 are sequentially added into the protein solution prepared in the step 1 at the temperature of 50 DEG C-60 DEG C, stirring is performed at low speed, homogenizing is performed at high speed, and then the pH is adjusted; 4, enzyme-catalyzed gelling is performed, wherein a solidified enzyme is added for a gelling reaction; 5, vacuum freeze drying is performed, wherein microcapsule dispersion liquid obtained in the step 4 is centrifuged at low temperature at high speed and then subjected to vacuum drying for 35-50 h at the temperature of minus 30 DEG C-minus 50 DEG C under the pressure of 1.5 Pa-2.5 Pa. According to the microcapsule preparation technology beneficial for the quality control, microcapsules are dried through a low-temperature vacuum freeze drying technology, therefore, the phenomenon that the vegetable oil in the microcapsules are oxidized due to the high temperature is avoided, the nutritional value of the vegetable oil is guaranteed, and the quality of the microcapsules is guaranteed.