针对大蒜油易挥发、易氧化、气味刺鼻等缺点，以改性淀粉为壁材，采用喷雾干燥法制备大蒜油微胶囊。通过低压等离子体技术对普通蜡质玉米淀粉进行了改性；对大蒜油微胶囊制备工艺进行了优化；比较了淀粉改性前后所得微胶囊产品对啤酒酵母抑菌性和储藏稳定性的影响。结果表明，低压等离子体处理后蜡质玉米淀粉的成膜性能有了明显改变；淀粉改性后大蒜油微胶囊的最佳工艺条件为:壁材浓度为15%，芯材浓度为20%，进风口温度为180 ℃，进料温度为45 ℃，包埋率可达92.3%；改性淀粉微胶囊的抑菌效果和储藏稳定性优于普通蜡质玉米淀粉微胶囊。
In order to overcome the shortage of volatileness, easily oxidized and pungent odor of arlic oil, the garlic oil microcapsules were prepared by spray-drying process with modified starch as the wall material. Ordinary waxy corn starch was preliminary modified by low pressure plasma technology. The preparation technique on garlic oil microencapsulation was optimized. The effects on the storage stability and bacteriostatic of saccharomyces cerevisiae were compared between before and after the reform of microcapsules. The results showed that film-forming performance of waxy corn starch had been significantly changed after being treated by the low pressure plasma. The optimum process of starch modified conditions of garlic oil microencapsulation was as follows: the concentration of wall material was 15%, the concentration of core material was 20%, the inlet temperature was 180 ℃, the feed temperature was 45 ℃, the embedding rate was 92.3%. The storage stability and bacteriostatic effect of the modified starch microcapsule were better than that of ordinary waxy corn starch microcapsule.