Natural jam preservative and preparation method thereof

The invention discloses a natural jam preservative which comprises the following raw materials in parts by weight: 1-4 parts of a lophatherum gracile extract, 0.5-2 parts of a clove extract, 0.5-2 parts of a liquorice extract, 0.1-0.5 part of rosemary and 0.1-0.5 part of citric acid. And 0.5-1 part by weight of xanthan gum. The auxiliary agent is prepared from pine needles, grape peel, lotus leaves and sunflower heads according to the mass ratio of 50: 1: 1: 1. The jam preservative added with the clove extract, the lophatherum gracile extract and the liquorice extract has the longest shelf life, and the preservative and fresh-keeping effects of any two of the three plant extracts are obviously lower than those of any two of the three plant extracts simultaneously. 本发明公开了一种天然果酱防腐剂，包括以下重量份数的原料：1-4重量份淡竹叶提取物、0.5-2重量份丁香提取物、0.5-2重量份甘草提取物、0.1-0.5重量份迷迭香、0.1-0.5重量份柠檬酸；还包括0.5-1重量份黄原胶；还包括0.1重量份的辅助剂，所述辅助剂包括质量比为50:1:1:1的松针、葡萄果皮、荷叶、及葵花盘。本发明通过同时加入有丁香提取物、淡竹叶提取物、甘草提取物的果酱防腐保鲜剂的果酱的保质期最长，而含有上述三种植物提取物中的任意两种植物提取物的防腐保鲜作用均明显低于同时含有上述