Microencapsulated strawberry preservative containing eucalyptus leaf extract and preparation method thereof

Abstract

The invention discloses a microencapsulated strawberry preservative containing a eucalyptus leaf extract and a preparation method thereof. The main ingredient of the preservative is mixed eucalyptus leaf essential oil. The preparation method comprises the following steps: (1) crushing fresh eucalyptus leaves (eucalyptus leaves for short); (2) carrying out ultrasonic pretreatment on eucalyptus leaf slurry; (3) distilling for 5-7h with water vapor and extracting eucalyptus leaf essential oil; (4) dehydrating eucalyptus leaf essential oil; (5) mixing different types of eucalyptus leaf essential oil at a certain ratio; (6) carrying out complex coacervation by taking the eucalyptus leaf essential oil as core materials and taking gelatin and chitosan as wall materials at a ratio of 1:5-9 (v / m) of the core materials to the wall materials, adding transglutaminase with 0.1%-0.4% (m / m) of gelatin by mass percent for curing, and carrying out low-temperature vacuum drying. The preservative is used for preservation of strawberries in a dosage of 10g of the preservative in 5Kg of strawberries, has obvious preservation effect, no adverse effect to the flavor of the strawberries, good safety and convenience in use.

Description

technical field

[0001] The invention relates to a natural fruit fresh-keeping agent and a preparation method thereof, in particular to a microencapsulated strawberry fresh-keeping agent containing eucalyptus leaf extract and a preparation method thereof. Background technique

[0002] Strawberry belongs to the Rosaceae Fragaria genus, which is a perennial evergreen herb. Strawberry fruit is bright in color, unique in flavor, rich in nutrition, rich in vitamins, folic acid, phenols and other bioactive components, known as the "Queen of Fruits". However, strawberry is a non-climacteric fruit with a very short post-harvest storage life. Due to the high temperature and rainy season in the harvest season, the fruit has a large water content, a strong metabolism, and is sensitive to fungi, so it is extremely vulnerable to mechanical damage and infection by pathogens. Cause rot, without any fresh-keeping treatment, it can only be stored for 1-2 days at room temperature. In recent ...