A grape preservative and preparation method thereof

[0018] The grape preservative described in this embodiment includes the following raw materials in parts by weight: 2 parts of cinnamon essential oil, 1 part of Zanthoxylum bungeanum essential oil, 1 part of sodium alginate, 8 parts of sucrose fatty acid ester, 4 parts of Tween 80, and 3 parts of propionic acid , 2 parts of calcium chloride, 3 parts of vitamin C, 3 parts of potassium sorbate, 15 parts of chitosan citric acid solution, and 15 parts of water.

[0019] The mass concentration of chitosan in the chitosan citric acid solution is 2%, and the citric acid solution is 1% citric acid solution.

[0020] The preparation method that is used for described grape preservative comprises the steps:

[0021] (1) Mix sodium alginate, sucrose fatty acid ester, Tween 80, propionic acid and water, stir at 70°C to fully dissolve, and cool to room temperature;

[0022] (2) Add cinnamon essential oil and Zanthoxylum bungeanum essential oil to the solution described in step (1), and sti...

[0028] The grape preservative described in this embodiment includes the following raw materials in parts by weight: 0.5 parts of cinnamon essential oil, 2 parts of Zanthoxylum bungeanum essential oil, 2 parts of sodium alginate, 6 parts of sucrose fatty acid ester, 6 parts of Tween 80, and 1 part of propionic acid , 4 parts of calcium chloride, 2 parts of vitamin C, 4 parts of potassium sorbate, 10 parts of chitosan citric acid solution, and 20 parts of water.

[0029] The mass concentration of chitosan in the chitosan citric acid solution is 2%, and the citric acid solution is 1% citric acid solution.

[0030] The preparation method that is used for described grape preservative comprises the steps:

[0031] (1) Mix sodium alginate, sucrose fatty acid ester, Tween 80, propionic acid and water, stir at 60°C to fully dissolve, and cool to room temperature;

[0032] (2) Add cinnamon essential oil and Zanthoxylum bungeanum essential oil to the solution described in step (1), and ...

[0038] The grape preservative described in this embodiment includes the following raw materials in parts by weight: 3 parts of cinnamon essential oil, 0.5 part of Zanthoxylum bungeanum essential oil, 0.5 part of sodium alginate, 7 parts of sucrose fatty acid ester, 5 parts of Tween 80, and 5 parts of propionic acid , 1 part of calcium chloride, 4 parts of vitamin C, 2 parts of potassium sorbate, 20 parts of chitosan citric acid solution, and 10 parts of water.

[0039] The mass concentration of chitosan in the chitosan citric acid solution is 1%, and the citric acid solution is 1% citric acid solution.

[0040] The preparation method that is used for described grape preservative comprises the steps:

[0041] (1) Mix sodium alginate, sucrose fatty acid ester, Tween 80, propionic acid and water, stir at 80°C to fully dissolve, and cool to room temperature;

[0042] (2) Add cinnamon essential oil and Zanthoxylum bungeanum essential oil to the solution described in step (1), and ...