Preparation formula and production method for magneta color wheat straw dye
A wheat straw, magenta technology, applied in the field of vegetable dyes, to achieve the effect of short process line, scientific formula and pure color
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Embodiment 1
[0015] The formula weight ratio range for preparing the magenta wheat straw dye of the present invention is: 10-30 parts of sumac fruit, 10-30 parts of sugar beet, 10-30 parts of cherry root, 5-15 parts of alum, 5-15 parts of antimony ion compound solution 30-80 parts of mineral water.
Embodiment 2
[0017] The preferred weight ratio range of the formula for preparing the magenta wheat straw dye of the present invention is: 10-25 parts of sumac fruit, 10-25 parts of beet, 10-25 parts of cherry root, 5-10 parts of alum, 5-25 parts of antimony ion compound solution 10 parts, 30-70 parts of mineral water.
Embodiment 3
[0019] The optimum weight ratio range of the formula for preparing the magenta wheat straw dye of the present invention is: 15 parts of sumac fruit, 15 parts of sugar beet, 15 parts of cherry root, 8 parts of alum, 7 parts of antimony ion compound solution and 60 parts of mineral water.
[0020] The above-mentioned components are prepared into the production method of the present invention's crimson red wheat straw dye, the main technological process is: material selection, material cutting, drying, soaking, hot 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 sumac fruit, sugar beet, cherry root, alum, antimony ion compound solution, mineral water that meet the national hygiene and quality standards for subsequent use; B, cutting materials, will select The raw materials except alum, antimony ion compound solution, a...
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