Method for preparing and producing violet wheat straw dye
A technology of wheat straw and violet, applied in the field of plant dyes, to achieve the effects of easy processing and manufacturing, pure color and wide sources
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Embodiment 1
[0015] The range of weight proportions for preparing the violet wheat straw dye of the present invention is: 25-40 parts of dried cochineal, 10-30 parts of raspberry, 5-15 parts of purple cabbage, 5-15 parts of alum, 5-15 parts of iron ion compound solution 30-80 parts of mineral water.
Embodiment 2
[0017] The preferred weight ratio range for preparing the violet wheat straw dye of the present invention is: 25-35 parts of dried cochineal, 10-25 parts of raspberry, 5-10 parts of purple cabbage, 5-10 parts of alum, 5-10 parts of iron ion compound solution 10 parts, 30-70 parts of mineral water.
Embodiment 3
[0019] The optimal weight ratio range for preparing the violet wheat straw dye of the present invention is: 30 parts of dried cochineal, 15 parts of raspberry, 7 parts of purple cabbage, 8 parts of alum, 7 parts of iron ion compound solution and 60 parts of mineral water.
[0020] The above-mentioned components are made into the violet wheat straw dye and the production method of the present invention. The main process flow is: material selection, material cutting, drying, soaking, boiling, mixing, precipitation, dyeing, and finished products. The specific operation methods are as follows: The following steps: A, material selection, according to the weight ratio of raw materials, select dried cochineal, raspberry, purple cabbage, alum, iron ion compound solution, mineral water that meet national hygiene and quality standards for subsequent use; B, cutting materials, will The selected raw materials except alum, iron ion compound solution, and mineral water are cut into block...
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