The yield of garlic oleoresin microcapsules obtained through this method was 89.5% (with a wet juice content of 96.4%), the encapsulation efficiency of the core material reached 97%, and the microcapsule size ranged from 21.45 to 187.5 nm, with an average diameter of 107.2 nm. The moisture content of the microcapsules was 7.12%, the active ingredient content was 0.4758%, and the alcohol residue was 4.2 ml/L.
**Process Flow**
Recirculating water → Solvent recovery deionized water
↓ ↑ ↓
Garlic → Cleaning → Beating → Continuous Filtration → Storage Tank → Emulsification → Homogenization → Spray Drying → Granulation → Metering and Packaging
**Key Operational Points**
a. **Production of Garlic Oleoresin**
Fresh garlic was selected and processed in a DX-type high-speed tissue grinder. It was extracted using 55% ethanol, followed by continuous filtration under vacuum conditions (40–45°C, 8.4–8.5 kPa) to recover the solvent and obtain the garlic oleoresin. The resulting product was yellow-brown and slightly cloudy, with a strong pungent odor. Its pH was 5.95, moisture content was 85.57%, essential oil content was 0.298%, and active ingredient content was 0.4905%. Although the continuous filtration method yielded only 7.58% of garlic oleoresin, which is about one-third less than the reflux extraction method, it was chosen due to its lower thermal exposure during post-processing, which helps preserve the quality of the oleoresin.
b. **Preparation of Ingredients**
The ratio of oleoresin to edible gum was 1:0.5–3.5. The edible gum was prepared using a mixture of gum arabic and maltodextrin at a ratio of 0.5:3:9.5–7.0. Water was added to dissolve and mix the ingredients thoroughly.
c. **Emulsification**
The mixture was stirred in a DX-J mixer at 10,000 rpm for 3 minutes to form a raw emulsion. This was then passed through a JHG-type homogenizer at 20–40 MPa for 10–15 minutes to create a stable O/W type emulsion.
d. **Spray Drying**
The emulsion was dried using a PGL-3 spray dryer under the same drying conditions as before, resulting in powdered garlic oleoresin microcapsules. The solid content of the final product was typically above 99%, making the process both efficient and cost-effective.
e. **Granulation and Final Product**
The powdered microcapsules were placed into the fluidized bed granulation chamber of the PGL-3 spray dryer. They were agitated, fluidized, and sprayed with an emulsion to act as a binding agent. Through spray fluidization granulation, the microcapsules were formed into granules and dried to produce the final product—granular garlic oleoresin microcapsules.
This detailed process ensures high-quality microencapsulation of garlic oleoresin, maintaining its bioactive components while improving stability and handling properties.
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