Antibacterial preservative as well as preparation method and application thereof

The invention belongs to the technical field of food processing, and particularly relates to an antibacterial preservative as well as a preparation method and application thereof. The antibacterial preservative is prepared from the following components in parts by mass: 0.5 to 2 parts of medium-chain fatty acid and 3.5 to 4.5 parts of lactic acid. Preferably, the antibacterial preservative is prepared from the following components in parts by mass: 0.5 to 0.7 part of octanoic acid; 0.5 to 0.6 part of decanoic acid; and 3.9-4.1 parts of lactic acid. The preparation method comprises the following steps: mixing octanoic acid and decanoic acid, heating to 35-45 DEG C, uniformly mixing, and adding lactic acid to obtain the antibacterial preservative. The antibacterial preservative provided by the invention is an effective, mild and safe antibacterial preservative preparation which can be used for food. The antibacterial preservative prevents food from spoilage caused by microorganism breeding by inhibiting the act