Abstract: Microcapsulation technology of ginger essential oil was studied. Arabic gum, maltodextrin and saybean protein were chosen as wall material. The optimum technology was obtained through three-factor single-shape gravity-center method. The technology of microcapsulation of ginger essential oil was as follows: the mass ratio of heart material,arabic gum,maltodextrin and soybean protein was 4:3:9:4, which account for 25% of the total emulsion, the condition of homogenization was:three times, 20MPa, 6min; 30MPa, 6min and 40MPa, 6min respectively, and air inlet temperature was 160℃.