Abstract: Spray drying and microencapsulation technologies were used for processing ready to drink tibet yak butter and tea powder with walnut flavor. The lipid was withdrawn from walnut residue by dioxide carbon supercritical extraction. Enzymolysised delipided walnut protein and dextrine were then used as wall materials, tibet butter was used as core material to make a microencapsulated powder. The optimal spray drying processing conditions were evaluated as following: the inlet temperature at 190℃, outlet temperature at 90℃, feed-in inlet flow-rate in 25ml/min, airflow pressure in 0.10MPa, homoge-neous pressure in 40MPa and the ratio of walnut protein and dextrine used at 1:3. The microencapsulated tibet butter and tea powder with walnut flavor had been shown a higher nutritional value, longer shelve life and commercial potentials.

Key words:  , walnut； tibet yak butte； microencapsulation technology； spray dry；