Probiotics are live microorganisms that are beneficial to human health. Because the bacteria are highly sensitive to the external environment， problems such as low survival rate or poor biological activity are prone to occur during production， storage and use， which greatly reduces the probiotic effect of probiotics. The embedding technology can protect the probiotics from the environment and related factors to a certain extent， and has a good effect on the probiotics against external adverse conditions. In recent years， the rapid development of probiotics embedding technology has provided effective strategies for the efficient protection of probiotics. This study reviews four advanced probiotic embedding technologies: emulsification/ internal gelation method， Pickering emulsification method， complex coacervation method and multi-layer embedding method， and summarizes the technology introduction， principle， advantages and disadvantages. Then the application of probiotics embedding technology in the food field is outlined， including the changes in the number of viable bacteria in the gastrointestinal tract and the impact on the sensory characteristics of food. Finally， the research direction and development prospects of probiotics embedding technology are prospected.