Manufacturing method of product with crop coloring and sweetening functions

Abstract

The invention discloses a production method of a product with crop coloring and sweetening functions. The method comprises the following steps: S1, mixing a natural plant extract and a microbial metabolite according to a specific proportion to obtain a primary formula; s2, performing microbial fermentation treatment on the preliminary formula to improve the concentration of effective components; and S3, mixing the fermented product with a synergistic carrier, and carrying out nanotechnology treatment to enhance the stability of the product and the crop absorption efficiency, the production method of the product with the crop coloring and sweetening functions ensures that ideal sweetening and coloring effects can be achieved in each growth stage, the use efficiency and reliability of the product are improved, and the production cost is reduced. The sweetening and coloring effects of various crops are stable and ideal, the applicability and effectiveness of the product are remarkably improved, the stability of the product is enhanced, and the sweetening and coloring agent is not easily influenced by the change of the external environment.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural chemistry, and in particular to a method for preparing a product with crop coloring and sweetening functions. Background Art

[0002] In agricultural production, some products with the function of coloring and sweetening crops are widely used. These products combine natural pigments, sugar regulators, minerals, plant growth hormones and other ingredients in a specific ratio, and are processed using biochemical and agronomic technologies to improve the appearance and intrinsic quality of crops. However, there are some problems with the existing technology in actual use, which affects the effect and stability of such products.

[0003] First, existing crop coloring and sweetening product formulas sometimes have problems with inconsistent ingredients or insufficient concentration. This may result in the product being unable to effectively penetrate into crop tissues after application, which in turn affects the effects of pigment deposition and sugar accumulation. Secondly, parameters such as application time and dosage are difficult to accurately control during use, especially in crops at different growth stages. Wrong application time or dosage will directly affect the sweetening and coloring effects. In addition, the physiological characteristics of different types of crops vary greatly, and one formula or usage scheme is not suitable for all crops, making the sweetness increase effect of some crops unstable or the coloring effect unsatisfactory. These problems show that the existing technology has certain limitations in formula design and usage strategies. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing a product with crop coloring and sweetening function, so as to solve the problem that the formula of crop coloring and sweetening products in the prior art sometimes has inconsistent ingredients or insufficient concentration. This may lead to the problem that the product cannot effectively penetrate into the crop tissue after application, thereby affecting the effect of pigment deposition and sugar accumulation, the time of application, dosage and other parameters are difficult to accurately control during use, especially in crops at different growth stages, the wrong application time or dosage will directly affect the effect of sweetening and coloring, and the physiological characteristics of different types of crops vary greatly, and one formula or use scheme is not suitable for all crops, making the sweetness increase effect of some crops unstable, or the coloring effect is not ideal.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing a product having the function of coloring and sweetening crops, the method comprising:

[0006] S1: A preliminary formula is obtained by mixing natural plant extracts and microbial metabolites in a specific ratio;

[0007] S2: subjecting the preliminary formulation to microbial fermentation to increase the concentration of its active ingredients;

[0008] S3: fermentation-based products are mixed with synergistic carriers and processed by nanotechnology to enhance product stability and crop absorption efficiency;

[0009] Wherein, the raw materials in step S1 include the following components by weight:

[0010] 5-30 parts of astaxanthin extract, 1-10 parts of phenylalanine, 1-5 parts of propyl jasmonate, 1-10 parts of seaweed extract, 10-40 parts of potassium dihydrogen phosphate; 10-30 parts of potassium hydroxide, and 30-60 parts of distilled water;

[0011] After dissolving 20-30 parts of potassium dihydrogen phosphate in water at 25-35° C., add 10-30 parts of potassium hydroxide, 5-10 parts of astaxanthin extract, 1-5 parts of phenylalanine, and 3-5 parts of propyl jasmonate, and mix well.

[0012] Preferably, the step S2 specifically includes:

[0013] Select appropriate microbial strains and activate them;

[0014] Inoculating the activated microorganisms in a reactor under controlled conditions;

[0015] Cultivate for a certain period of time under a certain temperature and pH environment until the preliminary formulation completes the microbial metabolic transformation;

[0016] Use filtration or other physical and chemical means to remove excess bacteria, and collect and purify the fermented liquid product.

[0017] Preferably, the step S3 specifically includes:

[0018] preparing the material selected as the carrier and optimizing its adsorption properties through pretreatment;

[0019] Mixing the fermented product of step S2 with a carrier material to form a base material;

[0020] Processing the mixture to form nanoparticles by nano-spray drying or other appropriate technical means;

[0021] Verify that the nano-particle product meets the standards for stable storage and can be absorbed more efficiently by plants.

[0022] Preferably, the specific steps of combining the raw materials by weight include:

[0023] Accurately weigh 5 to 30 grams of astaxanthin extract;

[0024] 1 to 10 grams of phenylalanine, 1 to 5 grams of propyl jasmonate, and 1 to 10 grams of seaweed extract within a weighing range;

[0025] In addition, it is necessary to accurately use 10 to 40 grams of potassium dihydrogen phosphate, 10 to 30 grams of potassium hydroxide, and 30 to 60 grams of distilled water.

[0026] Preferably, the specific dissolving and mixing process includes:

[0027] At 25 to 35 degrees Celsius, pre-dissolve a specified amount (20 to 30 grams) of potassium dihydrogen phosphate in an appropriate amount of water to ensure complete dissolution;

[0028] Gradually introduce the potassium hydroxide solid prepared above, ranging from 10 to 30 grams;

[0029] Add water to dissolve in batches and then add 5 to 10 grams of astaxanthin extract within the specified range drop by drop, and then slowly add 1 to 5 grams of phenylalanine and 3 to 5 grams of propyl jasmonate within the specified content range;

[0030] Finally, continue stirring for at least ten minutes to ensure that all materials are completely dispersed and mixed.

[0031] Preferably, the step S1 further includes a specific step of adjusting the proportion according to the actual required amount when the proportion is prepared based on the natural plant extract, specifically including the following operations:

[0032] When the required product weight is greater than 200 grams, the proportion of the mixed ingredients is recalculated based on the original extract ratio increased by 3%;

[0033] Calculate the actual amount of each ingredient to be added according to the new ratio to ensure that the total weight is between 200g and 300g;

[0034] If the adjusted astaxanthin content is lower than the standard value by 1%, an additional corresponding dose is required to restore it to the pre-designed minimum limit standard;

[0035] Based on the readjusted ratio, remix with an appropriate amount of distilled water to obtain a suitable concentration.

[0036] Preferably, when adjusting the amount of each component to be added based on the actual ratio, it is also necessary to consider whether its concentration satisfies the conditions within a specific range:

[0037] Assuming the target ratio coefficient is K, and the actual concentration X of a component C in the current solution is less than the theoretical minimum requirement Z, the supplement amount needs to be increased according to C to finally reach the ideal value V;

[0038] Then calculate the required additional additive dosage A = V / X × (C-Z) to ensure that the concentration after mixing meets the specification limit, that is, C+D ≥ V;

[0039] When the concentrations of all components are confirmed to meet the specifications and the relationship between them meets X>K×Z, further mixing is carried out;

[0040] After confirming that the concentration of each component meets the rule of formula X>K×Z, the final mixture is prepared based on this ratio.

[0041] Preferably, after adjusting the concentration to ensure that each component is within the expected range, it is also necessary to check the chemical balance of the overall formula to determine the next operation plan, wherein the inspection process involves the following procedures:

[0042] Compare the chemical composition of the solution before and after each adjustment step to verify whether the change is in line with expectations and satisfies the relationship K×P≤Y, where P represents the change ratio and Y is the upper limit of the expected change range;

[0043] Calculate whether the pH value of the whole mixture after concentration correction is maintained in a stable neutral range, that is, whether it meets the standard pH ≥ T and pH ≤ F, where T is the theoretical pH bottom line and F is its top line;

[0044] Only when the above two conditions are met at the same time and the pH is within the specified safe range can the next step be continued;

[0045] Based on these judgments, necessary calibrations are performed or trace amounts of blending agents are added until the final mixture meets all established chemical balance requirements before proceeding to the next process.

[0046] Preferably, in order to further ensure product stability and promote the effect of subsequent fermentation process, the physical and chemical performance indicators such as pH must be checked and adjusted again to meet the precise standard operating procedures. The inspection process includes:

[0047] Confirm that the pH value after adjustment is stable within a strictly defined small fluctuation range, for example, whether it falls within the interval L≤pH≤U, where L and U are the upper and lower limit fluctuation extreme points allowed respectively;

[0048] After the first inspection is completed, the second quality control inspection is carried out to check whether the composite standard of M×E+C≤D is met, where D is the comprehensive performance score, and the other coefficients represent the sum of the scores of the individual test items;

[0049] Then, based on the statistical data obtained from the previous two review results, it is verified again whether the physical property stability index P of the mixture is still stable near the best performance point N, that is, N±O;

[0050] If all the above test conditions, including the final P being in the interval [NO, N+O], are met, then the nanoscale dispersion and fermentation medium preparation stage can be entered based on this complete analysis system.

[0051] It can be seen from the above technical solution that the present invention has the following beneficial effects:

[0052] The method for preparing the product with crop coloring and sweetening function comprises the following steps: obtaining a preliminary formula by mixing natural plant extracts and microbial metabolites in a specific ratio, subjecting the preliminary formula to microbial fermentation treatment to increase the concentration of its effective ingredients, mixing the fermented product with a synergistic carrier, and subjecting the product to nanotechnology treatment to enhance the stability of the product and crop absorption efficiency, thereby overcoming the problems of inharmonious ingredients or insufficient concentration in the prior art. This optimized ratio can enhance the permeability of the product, making the effective ingredients more easily absorbed by crop tissues, thereby significantly improving the effects of pigment deposition and sugar accumulation, ensuring that ideal sweetening and coloring effects can be achieved at all growth stages, improving the efficiency and reliability of product use, ensuring that the sweetening and coloring effects of various crops are stable and ideal, significantly improving the applicability and effectiveness of the product, enhancing the stability of the product, and making it less susceptible to changes in the external environment. It solves the problem that the existing crop coloring and sweetening product formulas sometimes have inconsistent ingredients or insufficient concentrations, which may result in the product being unable to effectively penetrate into crop tissues after application, thereby affecting the effects of pigment deposition and sugar accumulation, and that parameters such as application time and dosage are difficult to accurately control during use, especially in crops at different growth stages. Incorrect application time or dosage will directly affect the effects of sweetening and coloring, and the physiological characteristics of different types of crops vary greatly. One formula or usage plan is not suitable for all crops, resulting in unstable sweetness increase effects or unsatisfactory coloring effects on some crops. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0054] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0055] like Figure 1As shown, a method for making a product with crop coloring and sweetening function, the method includes, first, step S1 is a process of obtaining a preliminary formula based on a ratio combination containing specific natural plant extracts (such as astaxanthin extract, seaweed extract) and microbial metabolites such as phenylalanine, propyl jasmonate, etc.; in this stage, each portion of astaxanthin extract is prepared by mixing 1 to 10 portions of potassium dihydrogen phosphate, 1 to 10 portions of seaweed extract and 30 to 60 portions of distilled water, and one to five portions of phenylalanine and propyl jasmonate are added thereto. Specifically, 30 grams of potassium dihydrogen phosphate is prepared and mixed with 10 portions of water to form a uniform liquid; then 20 grams to 30 grams of potassium hydroxide are added to the solution to help the mixed substances dissolve more harmoniously. At this time, five milliliters of astaxanthin extract need to be added to the solution, and five grams of phenylpropionic acid and three to five milliliters of jasmone are added to promote various chemical interactions in subsequent steps. For example, taking blueberry cultivation as an example: in the process of producing blueberry coloring and sugar-enhancing products, you first need to collect the astaxanthin in the blueberry bark and make it into a liquid, and then add a series of biological hormones extracted from blueberry leaves that are beneficial to increasing the sugar content of blueberries and improving the color saturation.

[0056] The second step S2 is to use the basic formula material obtained above as raw material to carry out fermentation in an environment suitable for microbial activity. The main goal of this process is to increase the content of effective substances in the formula and thus improve the efficacy of subsequent products. For example, after the previously prepared blueberry crop-specific sugar-enhanced coloring pulp is sealed and placed in a special fermentation barrel, the ambient temperature difference is controlled to be between 25 degrees Celsius and 35 degrees Celsius for about 36 hours so that the beneficial elements therein can be decomposed and resynthesized to form more powerful ingredients. This operation can greatly increase the crop pigment deposition and the degree of improvement in the sweetness of the fruit.

[0057] Finally, in the third step, step S3, medium auxiliary materials that can enhance absorption are added based on the previously fermented fruits and then combined with nano-processing. The key point is to enhance product stability while promoting crops to better accept this type of fertilizer. For example, after completing the first two stages, the activated effective ingredients with strong functional properties must be integrated into a special medium that can help the fruit absorb and have lasting effectiveness. At the same time, fine technology must be used to differentiate them. This not only helps to improve the quality of the fruit but also can double the nutrients. For example, in experiments on grapes, it is necessary to apply nano-powdered colorants and sweetness improvers during their maturity period. In this way, it is ensured that each fruit produced in the end meets the standards of full color and sweetness.

[0058] From the above introduction, it can be clearly seen that the original intention of the design of the entire processing procedure is to increase the material content from the source and then optimize the effect of the final product, and adopt modern scientific and technological methods to achieve stable and reliable use results. The method to solve the problem of uneven effects of crop coloring and sweetening products in actual use mainly relies on improving the efficiency of the initial ingredients through accurate calculation of proportions and precise operations in the early stage, and adding the intermediate fermentation process to make the original nutrients more concentrated. In the later stage, high-tech means are used to enhance the activity of the material and improve the crop's acceptance of it. Such a closely linked operation mode can ensure that the quality of each batch of products is consistent and there will be no fluctuations in the expected effect due to changes in the external environment, ensuring that the quality of agricultural output is uniform to meet the demand for high-quality agricultural products and ensure stable and reliable production benefits.

[0059] Next, the specific steps of step S1 of the present invention are as follows: the first step is to weigh the required weight of natural plant extracts, which refers to accurately weighing the specific types of natural plant raw material ingredients required in a predetermined quantity or ratio in a specific container. For example, if the formula requires 1 kg of Echinacea as the main coloring source according to crop requirements, a balance or other weighing instrument should be used to ensure that the value is accurate;

[0060] The next step is to weigh the required weight of microbial metabolites. In this step, the weight of the effective compounds or auxiliary nutrients secreted during the growth of probiotics or other microorganisms or obtained during the production and processing should be measured and obtained according to the instructions in the formula. For example, if the residual lactic acid bacteria after fermentation is needed, it should be measured out according to the amount indicated in the product instructions or test plan;

[0061] The subsequent process involves placing the above raw materials in the same mixing reaction device according to the pre-designed proportions for strong mixing, ensuring that each component is evenly distributed in the entire formula solution system and that the materials fully interact and dissolve through mechanical rotation and other means;

[0062] The final step is to ensure that all the ingredients are combined correctly in the exact proportions, thus creating a premix that can be used in the crop treatment phase, as if the three ingredients were already integrated into a single solution or bulk powder. The resulting product can effectively help the crop grow and improve its sensory attributes and commercial appeal.

[0063] The specific steps of step S2 are first to select suitable microbial strains and activate them. This step requires finding strains that can effectively achieve crop coloring and sweetening from a large number of microbial populations, and using suitable culture media under laboratory conditions to make the selected microorganisms grow to a peak of activity. For example, bacteria or yeast that can produce secondary metabolites that are beneficial to crop coloring and sweetening can be selected.

[0064] The activated microorganisms are then inoculated in a reactor under controlled conditions. At this point, the highly efficient microbial population activated in the previous step is introduced into an industrial-scale reactor. The conditions in this tank, including air supply, stirring mode and intensity, are carefully adjusted to suit the optimal working environment for the selected strains to ensure that the target microorganisms can fully grow and reproduce under these conditions.

[0065] Next, the initial formula is cultured for a certain period of time under a certain temperature and pH environment until the microbial metabolic transformation is completed. During the culture process, the temperature is usually set close to the temperature required for the optimal growth of the target bacteria, and the pH is adjusted to a level suitable for the activity of the microorganism. After a period of culture, the original formula liquid will be converted into a new substance containing compounds that can enhance the coloring effect and sugar content through the action of the bacteria.

[0066] Finally, the excess bacteria are removed by filtration or other physical and chemical means, and the fermented liquid product is collected and purified. After the above transformation is completed, a centrifuge or other separation method is required to remove the biological residues and other possible undesirable impurities still in the liquid, and finally only the final fermentation results rich in the expected effective substances and pure are retained. For example, membrane separation technology can be used to purify the product to ensure that only components of a specific molecular weight can penetrate the semipermeable membrane and pass through the purification process.

[0067] The specific steps of step S3 are as follows: first, the selected carrier material needs to be prepared, and its adsorption performance is optimized by a certain pretreatment method. The carrier material selected here is usually a substance that can improve the stability and biological effectiveness of the target compound, and the pretreatment is to better allow the target compound to adhere to it or mix with it, so as to improve its solubility or absorption rate; for example, if silica is selected as the carrier, the pretreatment process can be to hydrophobically modify it so as to improve the adsorption of the target compound in the subsequent production process.

[0068] Next, after the pretreatment is completed, the next step is to mix the fermentation product of step S2, i.e., the functional component to be added to the product to provide the benefit effect, and the carrier material with the properties adjusted in advance in a set ratio to form a mixed material at the end of the basic treatment stage. For example, the finished fermentation liquid (containing the effective substances for coloring and sweetening) is used together with the silicon dioxide powder with good adsorption properties after the above steps, and stirred and mixed for a certain period of time in an appropriate mechanical mixing device to obtain a preliminary composite with good homogeneity.

[0069] Then, one or more technical means, such as nano-scale spray drying process or other matching methods, are used to process the previously obtained composite material to form primary particles of specific size, narrow and uniform particle size distribution, namely so-called microspheres or nanopowders. This can be achieved by blowing the previously obtained whole material into spherical particles on the nanometer scale with compressed air in a spray tower. During this period, parameters such as the temperature entering the furnace should be accurately controlled to ensure that the material has a good shape without aggregation and has ideal solubility.

[0070] Finally, it is necessary to conduct an in-depth evaluation of the above nano powder samples to confirm that such products can not only maintain the chemical structure and activity of functional components unchanged during storage, but also have a high ability to be absorbed by plant leaves. Meeting this indicator means that the product can be delivered to farmers as a new coloring and synergistic fertilizer for experimental planting. For example, the actual performance of nano fertilizers can be verified by spreading these new fertilizers in powder form in fruit and vegetable nurseries under a controlled environment, and using special measurement tools to regularly monitor the changes in leaf reflectance and the increase in sweetness index, so as to determine whether the set target standards are met.

[0071] The specific steps of the specific combination of raw materials by weight. First, 5 to 30 grams of astaxanthin extract in the range must be accurately weighed. This step means that when making crop coloring and sweetening functional products, the mass of astaxanthin solution in the specified range must first be accurately measured using a precision balance to ensure that each component added to the product is accurately measured. For example, in the specific implementation, 10 grams of astaxanthin extract can be weighed and added to the configuration container as a basis.

[0072] Next is phenylalanine in the weighing range of 1 to 10 grams, propyl jasmonate in the weighing range of 1 to 5 grams, and the corresponding seaweed extract in the weighing range of 1 to 10 grams. This part means that these key components need to be measured in the required amount and prepared for the next step. Assume that in the operation of this example, 3 grams of phenylalanine, 2 grams of propyl jasmonate and 7 grams of effective substances extracted from natural seaweed are selected and poured into the container in turn for mixing.

[0073] The third task is to accurately obtain three groups of liquid materials, namely, potassium dihydrogen phosphate, 10 to 40 grams, potassium hydroxide, and 30 to 60 grams of distilled water, which are in the range of 10 to 40 grams. This operation emphasizes the possibility of improving the smooth implementation of subsequent process flows such as incorporating inorganic chemical elements and pure water sources into the mixed liquid production process according to specific parameters to further stabilize the characteristics of the final product or assist in the dissolution of other ingredients. For example, 25 grams of potassium dihydrogen phosphate, 20 grams of potassium hydroxide, and 30 grams of pure deionized water can be selected during the preparation, and finally the various ingredients are stirred and blended according to the predetermined procedure to form the required final crop nutrient solution or fertilizer supplement.

[0074] Next, with reference to the accompanying drawings, the specific steps of the specific dissolving and mixing process of the present invention are described. First, the working environment temperature is kept in a comfortable range, that is, operated at about 25 to 35 degrees Celsius. In this environment, the solution can be more easily dissolved, and too high or too low temperature can be avoided to affect the chemical reaction or material properties. For example, according to this step, the good solubility of potassium dihydrogen phosphate at room temperature can be ensured.

[0075] Then, pre-take a specified amount of potassium dihydrogen phosphate powder in the range of 20 to 30 grams in a container and gradually add an appropriate amount of water until the solid particles are no longer visible and the aqueous solution appears clear and transparent. The key to this process is to ensure that the phosphorus and potassium fertilizers are fully dispersed in the water to provide basic conditions for subsequent mixing. For example, pour about 22 grams of potassium dihydrogen phosphate powder into a clean plastic beaker and gradually add water to form a clear solution, which will be diluted and mixed with other components to reach the required concentration.

[0076] Then, under the premise of continuous stirring, a predetermined amount of solid potassium hydroxide varying from 10 to 30 grams is gradually added to the prepared potassium dihydrogen phosphate aqueous solution. This is very important because the addition rate needs to be strictly controlled during the addition process to prevent the undesirable phenomenon caused by the heat release of potassium hydroxide in contact with water. For example, about 15 grams of potassium hydroxide crystals are first added and then evenly stirred until all are integrated into the initial solution.

[0077] Subsequently, the astaxanthin solution with a calculated dosage of 5 to 10 g is gradually combined with the previous mixture in multiple times, while continuing to supplement phenylalanine and jasmine acid compounds by drip irrigation until their dosage falls within the respective prescribed limits of 1-5 g and 3 to 5 g. This stage is intended to allow the pigment source and its synergistic substances to converge in a precise ratio to form a stable system. For example, if a solvent containing 7 grams of astaxanthin extraction product is prepared, it should be contacted and fused with the previously obtained potassium phosphate and potassium hydroxide combination liquid by continuous dripping, and then 2 grams of L-Phe and 5 grams of C15 H21 O4 are added, and continuous stirring at a uniform speed promotes their interaction to form complex compounds.

[0078] Finally, after all the above raw materials have been added correctly, they should be stirred continuously for at least ten minutes to homogenize the particles of various components in the solution without precipitation. This step is to ensure that the final product components can be evenly and stably distributed in a solvent environment so that they can play the expected effect during use. For example, the mixture of the above reagents is stirred for at least ten to twenty minutes until the whole is in the same shape and there are no small pieces that can be detected by the naked eye. This completes a complete mixing operation procedure.

[0079] The specific steps of the process based on mixing natural plant extracts and microbial metabolites in a specific proportion are as follows: first, the basic solution preparation stage is required. In this process, a liquid combination containing 530 parts of astaxanthin extract, 110 parts of phenylalanine, 15 parts of propyl jasmonate and 110 parts of seaweed extract is prepared; this stage is the initial link in the entire product production, and the basic effect of the solution is ensured by accurately weighing these ingredients and mixing them according to the formula ratio.

[0080] Subsequently, 2030 parts of potassium dihydrogen phosphate are gradually added to the prepared basic solution; this operation must be carried out at a constant temperature of 25 to 35 degrees Celsius to allow the solution and the new ingredients to fully contact and blend, ensuring that all substances can be completely dissolved and evenly mixed under a controlled environment; at this step, temperature control is very important to ensure product quality.

[0081] The next step is to add 1030 parts of potassium hydroxide to the solution to make the whole more consistent and maintain a uniform state; during this period, it is necessary to stir constantly in order to fully combine the newly added ingredients with the previously prepared elements, further improve the reaction efficiency and ensure that the final product has the desired properties; at this time, continuous and sufficient stirring helps to form a uniform and effective mixed product, which is a key step to ensure its subsequent effectiveness.

[0082] The last step is to add 510 parts of astaxanthin extract, 15 parts of phenylalanine and 35 parts of propyl jasmonate to the initial compound in multiple times; this is a key process for final confirmation and adjustment of the total amount, and the remaining effective parts are added in this link to enhance and improve the overall efficacy; the process adopts a step-by-step addition measure, so that all elements can be better integrated with each other and the target effect can be optimized. For example, this specific crop coloring and sweetening product can be used in agriculture to increase the color brightness of fruits and increase the sugar content of fruits.

[0083] When the proportion is based on natural plant extracts, it also includes specific steps to adjust the proportion according to the actual demand, including the following operations: when the required product weight is greater than 200 grams, the proportion of the mixed ingredients is recalculated based on the original extract proportion increased by 3%; the first step is to check the overall quality of the expected product and confirm whether it needs to exceed 200 grams. If the determined product quality target exceeds 200 grams, the originally set basic ingredient ratio will be adjusted so that each ingredient in the mixture increases by 3% according to its respective proportion to achieve the required quality target.

[0084] The actual amount of each ingredient to be added is calculated according to the new ratio to ensure that the total weight is between 200 grams and 300 grams; at this stage, the individual components are re-weighed according to the new adjusted percentages and the appropriate amount of components is added to the formulation container or mixing equipment for physical mixing so that the final mass of the entire product mixture is within the target range between 200 and 300 grams.

[0085] If the adjusted astaxanthin content is lower than the standard value by 1%, an additional dose is required to restore it to the pre-designed minimum limit standard; in this step, the concentration change of astaxanthin, a key active compound, needs to be monitored. Once the relative amount of astaxanthin is insufficient after the ratio is changed, the compound needs to be quantitatively added to the formulation until its concentration returns to the prescribed minimum allowable limit.

[0086] Based on the readjusted ratio, remix the appropriate amount of distilled water to obtain the appropriate concentration. In order to achieve the correct final product characteristics, the correct volume of pure distilled water needs to be gradually added back into the container several times and stirred continuously until the desired liquid density or viscosity is formed to meet the product requirements.

[0087] For example, if the original extract formula contains 40g of plant ingredient A, 30g of plant ingredient B and other excipients, and it is expected to produce a 210g product. Adding 3% to the base of more than 200g means that the new amount should be 41.2g of plant ingredient A, 30.9g of B and other additives increased in the same proportion to a total of nearly 210g, and keep the ratio of each element unchanged; if before mixing, it is found that the content of astaxanthin, one of the active ingredients in the product, is lower than the minimum requirement index, then the active compound is appropriately increased; then in order to obtain a suitable liquid density, appropriate distilled water can be added to the solution to ensure that the final product has the correct concentration and consistency to meet the application requirements.

[0088] When adjusting the amount of each component to be added based on the actual ratio calculation, it is also necessary to consider whether its concentration meets the conditions within a specific range: Assuming that the target ratio coefficient is K, and the actual concentration X of a component C in the current solution is less than the theoretical minimum requirement Z, this means that C needs to be added to the system until it reaches an expected ideal concentration V. The first step in this process is to evaluate the concentration level of the existing solution or ingredients and determine the relationship between the actual concentration of the current component and the preset target value. If the measured concentration of the component is lower than the specified limit, it means that the component should be appropriately replenished in the subsequent preparation process.

[0089] Then calculate the required additional additive dosage A = V / X × (CZ), where A refers to the amount required to achieve the final requirement, and this value depends on the gap between the current and expected target ratios. This operation is to ensure that the mass fraction of the target substance in the solution after mixing is completed will not be less than the set standard, that is, in the final solution, the target component C and other related components D together can exceed the ideal threshold requirement V, ensuring that the finished product can achieve the required minimum technical indicators. This process ensures that the proportion of specific components in the resulting mixed solution after correcting the deviation by adding substances will not be lower than the minimum required standard V.

[0090] When the concentration of all components is confirmed to be within the specified range and the ratio of their concentrations is in accordance with the established criteria, the next step of mixing the materials will begin. This includes a secondary check of the proportions and total amounts of each raw material, and the implementation of subsequent mixing procedures on the basis of ensuring that all raw materials have been properly prepared according to the predetermined formula to obtain a final state material that is evenly mixed and meets all the set required parameters. After ensuring that the proportions of all components meet the preset conditions, that is, the content of each component is greater than the target ratio multiplied by the constraint of its corresponding minimum allowable share, the mixing operation can be set accordingly to produce the finished mixture.

[0091] In order to better understand the entire blending process, an example analysis can be made here. If you want to create a new type of fertilizer combination that has the effect of enhancing the color and taste of agricultural products. First, assume that the target is calcium sulfate CaSO4 and its ideal formula ratio coefficient is set to K equal to twice the minimum recommended concentration, and the current weight percentage measurement value X of CaSO4 shows that it is lower than the recommended minimum limit Z of 1%. At this time, it is necessary to determine the amount of CaSO4 that needs to be added based on this difference to make its concentration reach the optimal set point V set to 4%, so the increment of CaSO4 that must be added is calculated A = (4% / X) × Ca × 1% = 4%X. This operation can ensure that the mass ratio of this element in the blended product is higher than the level of V. After such a series of precise calculations and replenishment operations, it is ensured that each raw material is carefully inspected before being added to the mixer to prevent the occurrence of the product not meeting the pre-set standard due to insufficient raw materials. This method can achieve the ideal results of accurately and efficiently blending the target mixture, and ultimately make the performance of the synthetic product stable and meet the standards, and achieve the various physical and chemical properties required by the design purpose.

[0092] After adjusting the concentration to ensure that each ingredient is within the expected range, it is also necessary to check the chemical balance of the overall formula to determine the next step. The inspection process involves the following procedures:

[0093] Compare the chemical composition of the solution before and after each adjustment to verify whether the change is in line with expectations and meets the relationship K×P≤Y, where P represents the change ratio and Y is the upper limit of the expected change range. This means that after adjusting the concentration of a certain component, it is necessary to compare the new component content ratio to confirm that its change does not exceed the set maximum allowable change ratio. For example, if the concentration of nitrogen in the fertilizer solution is increased by a set ratio, and it is expected that this adjustment will not cause it to exceed the maximum content limit in the overall formula, this is a basic verification.

[0094] Calculate whether the pH value of the overall mixture after concentration correction is maintained in a stable neutral range, that is, whether it meets the standard pH ≥ T and pH ≤ F, where T is the theoretical pH bottom line and F is the top line. This step is about ensuring that the new pH value of the mixture after the ingredients are adjusted is still within the range specified by the process. For example, assuming that the ideal pH value of the adjusted mixture should fluctuate around neutrality, the upper and lower deviations should not exceed the specified limit, that is, 6 ≤ pH ≤ 8, so that the neutral to slightly acidic or alkaline environment required for plant nutrient absorption can be met without causing damage due to excessive fluctuations in pH.

[0095] Only when the above two conditions are met at the same time and the pH is in the specified safe range can the next step be carried out. This step specifies that the mixture can only proceed to the next task when its composition is adjusted to meet the predetermined requirements and the entire liquid is in a suitable chemical environment. For example, if it is found that increasing the nitrogen ratio causes the pH value to rise close to the critical point, this problem should be solved first, otherwise even if the nitrogen concentration meets the standard, the unqualified pH will hinder the continued production and processing.

[0096] Based on these judgments, necessary calibrations are performed or trace amounts of regulators are added until the final mixture meets all the established chemical balance requirements before proceeding to the next process. This means taking appropriate actions based on the test results to make the performance of the mixture reach the established goals. For example, the potassium content may be low, so increasing the concentration may cause a large change in the overall pH value, making it no longer appropriate. At this time, other buffers can be added to make the acidity and component concentration return to an appropriate state. After completing the adjustment task, the final filling or fermentation process can be entered.

[0097] In order to further ensure product stability and promote the effect of subsequent fermentation processes, physical and chemical performance indicators such as pH must be checked and adjusted again to meet precise standard operating procedures and check the specific steps of the process. In this process, first of all, it is necessary to ensure that the pH value has been adjusted and is within a stable range, which is usually defined as a strictly limited small fluctuation range. For example, this fluctuation range should be controlled within an allowable error. If expressed in numbers, L and U set the lower and upper limits of pH respectively. This means that the current pH of the product must be confirmed to fall within the allowable pH range. For example, after the pH is adjusted in the fermentation process, it is necessary to ensure that the pH is stably maintained between, for example, 6.7 and 6.9 (here = 6.7, U = 6.9); if the actual pH of the product is finally measured to be 6.8, it is considered to be within this allowable range.

[0098] The second quality control test procedure is carried out under the premise that the above conditions are met. The second test will be judged by a more complex quality standard involving multiple parameters, which not only takes into account a single characteristic but also evaluates a comprehensive performance indicator D. Here, the formula M×E+C≤D, where D is the pre-set target total evaluation score (for example, 85 points and above), M, E, and C represent the scores of three different individual tests, and ≤D means that the result of all individual scores multiplied by a specific coefficient and then added together must not be less than the specified critical threshold (such as 90). For example, if the standard of D is 95 points, E represents enzyme activity (70 points), M represents the level of metal residue (15 points), and C is the color depth score (10 points), then the sum of the three should not be less than the target score, that is, 70×1.25+15×1+10×1≤95.

[0099] Once the first two steps are completed and a test statistical report that meets the expected results is obtained (such as the data summary table obtained from the three single attribute comprehensive tests mentioned above), the next step is to calculate the physical stability parameter index P of the mixed material based on a comprehensive consideration of all the previous test data and compare it with the expected performance index of P under ideal conditions to see if it is within the tolerance range near the optimal value (N±O). For example, if N is set to the optimal value of 40 and O is set to 5 as the tolerance band width, then the effective value of P must be maintained within this optimal physical stability range of 40±5 to prove that the performance of the product is acceptable and in the best operating state. If the actual P is measured to be 42, and 40+5=45, it means that it is still within the tolerance of the ideal performance point.

[0100] If all the above standard tests are achieved and meet the specifications, it means that the product can maintain high quality in terms of physical stability and chemical properties and meet the environment required for subsequent fermentation; at this time, the well-blended and closely monitored product can be smoothly transferred to the next key process - ultra-fine processing and preparation of specific preparation culture medium, which lays a solid foundation for the creation of a micro-ecological environment conducive to metabolic activities for organisms. If a functional product with crop coloring effect is used as an example to illustrate the logic of the above entire process, it can be understood that the nutritional additives used for crop growth need to be pH balanced first, and then the long-term stability of the formula ingredients is ensured through multi-indicator evaluation, and finally the fine dispersion technology is used to make it easy for plants to quickly absorb to achieve the purpose of increasing production and improving quality.

[0101] The specific steps to further ensure the biosafety and efficacy of the entire system based on the premise of finally confirming that the basic performance of the mixed substance meets the standards. The first step to be taken is to evaluate and test the basic performance of the mixed substance. This stage ensures that all components in the formula can work together to produce the desired functional effects and confirm that the product can meet the established standards; for example, the effect test of color and sugar enhancement for specific fruits confirms that color enhancement and sweetening can be achieved without changing the original characteristics of the fruit.

[0102] The second step is to conduct a biosafety assessment of each component in the system; this step includes but is not limited to testing indicators such as allergenicity, toxicity, or impact on the ecosystem; for example, the source of plant extracts or food additives that may be contained in sweetening and coloring formulas requires a detailed safety background review and experimental research to ensure that the selected materials have no potential harm to human health and will not cause ecological environmental burden.

[0103] The third step is to implement functional tests, verifying whether the product can achieve the expected effect without negative side effects through laboratory models or field planting; for example, the same batch of crops may be selected and divided into several experimental groups and control groups, and the sprayed products in the experimental area are observed and the data from application to harvest are recorded for comparative analysis. Only when these three points are satisfactorily implemented can it be ensured that the product claimed in Article 6 has reliable basic performance and good biological control properties.

[0104] Step S1: Preparation of the initial formulation

[0105] Astaxanthin extract (5 ml): Astaxanthin is a powerful antioxidant that can significantly improve the color saturation of crop fruits. In the experiment, the color of blueberry fruit was improved by 10% to 15% after the application of astaxanthin extract, which showed a brighter and more uniform purple color on the skin;

[0106] Potassium dihydrogen phosphate (30g): As a common nutrient additive for crops, potassium dihydrogen phosphate can increase the absorption rate of phosphorus and potassium by plants and promote photosynthesis. Experimental data show that after using this amount of potassium dihydrogen phosphate, the sugar content of the fruit increased by 5% to 8%;

[0107] Phenylalanine (5g): Phenylalanine is a precursor for sugar synthesis. It can accelerate the accumulation of sugar in fruits after application. Through field trials, the sugar content of fruits increased by 7% to 12% after the application of phenylalanine, which increased the sweetness of the taste.

[0108] Propyl jasmonate (3 to 5 ml): As a plant hormone that regulates crop growth and resists stress, propyl jasmonate can promote plant metabolism and enhance the ability to synthesize sugar in fruits, thereby increasing sweetness. In experiments, this ingredient increased the sweetness of fruits by about 6% to 10%.

[0109] Step S2: Fermentation process

[0110] Increased concentration of active ingredients after fermentation: The fermentation process allows the beneficial ingredients in the initial formula (such as astaxanthin, phenylalanine, propyl jasmonate, etc.) to be further decomposed and synthesized by microorganisms, thereby increasing the concentration of its active ingredients. Experimental data show that after 36 hours of fermentation, the concentration of active ingredients increased by an average of 20% to 25%, significantly improving the effectiveness of subsequent products;

[0111] Increased pigment deposition in crops: Through comparative experiments, the pigment deposition of fermented products on blueberry fruits increased by about 15%, and the color saturation and brightness of the fruit surface were significantly enhanced;

[0112] Sweetness enhancement: During the fermentation process, microorganisms further enhance the precursors for sugar synthesis in the formula, ultimately increasing the sugar content in the fruit by 10% to 15%.

[0113] Step S3: Nano-treatment and media addition

[0114] Improved absorption efficiency: The particle size of the product after nano-processing is smaller and the absorption is faster. Experimental data shows that the absorption rate of the product after nano-processing is increased by 30% to 40%, allowing the fruit to absorb the effective ingredients more quickly;

[0115] Comprehensive improvement of fruit color and sugar content: After combining with nanotechnology, the fruits of crops show better coloring and sweetness improvement effects. Taking grapes as an example, after the application of nano-treated fertilizers, the fruit color increased by 20% and the sugar content increased by 15%.

[0116] Through the synergistic effect of the above steps, the final product can increase the coloring effect of the crop by 20% to 25% and the sugar content by 15% to 20%, greatly improving the appearance and quality of the crop.

[0117] Next, we will verify it through specific experiments:

[0118] 1. Experimental Materials

[0119] Plant species: Fruit crops such as blueberries and grapes were selected for the experiment;

[0120] Processing substances: astaxanthin extract, potassium dihydrogen phosphate, seaweed extract, phenylalanine, propyl jasmonate, etc.

[0121] Experimental group: The crops were divided into a treatment group (using an AI-based optimized formula) and a control group (no fertilizer or only basic fertilizer).

[0122] 2. Experimental Procedure

[0123] S1 Preparation of the initial formulation: Prepare and apply a mixture of natural plant extracts to experimental crops;

[0124] S2 fermentation treatment: 36 hours of treatment in the fermentation tank, continuous monitoring of fermentation temperature, pH, oxygen concentration and other parameters;

[0125] S3 Nano-treatment: The fermentation products are nano-micronized to ensure uniform particle size distribution and applied to crops.

[0126] 3. Data Collection Methods

[0127] Crop color: Use a colorimeter to measure the color changes of the fruit skin and quantify the color saturation (expressed in CIE Lab color space);

[0128] Sugar content measurement: The sugar content of the fruit (expressed as Brix value) was measured using a portable refractometer;

[0129] Absorption efficiency: The absorption efficiency of nano-treatment is evaluated by analyzing the reflectance of crop leaves (such as SPAD value) or measuring the concentration of active ingredients in crops;

[0130] Here is the dataset, based on measurements of the experimental and control groups before and after the treatment:

[0131]

[0132] Data explanation:

[0133] 1. Color change, ΔL value (brightness change): From the data, the ΔL value of the experimental group increased from +2 to +8 after treatment, indicating that the brightness of the fruit increased significantly. The quantitative effect is as follows:

[0134] The experimental group showed a 300% increase in brightness (from +2 to +8), which is 6 units of ΔL higher than the control group, meaning that the color of the fruit appeared more vivid and shiny after using the formula.

[0135] a value (red color saturation): The a value of the experimental group increased from +3 to +12, indicating that the red color saturation of the color increased significantly. The quantitative effect is as follows:

[0136] The red color saturation increased by 300% (from +3 to +12), indicating that the color of the treatment group is more vivid and attractive, and the commercial value of the fruit is higher. In addition, this significant increase in red hue makes the fruit more visually attractive, meeting the market demand for high color saturation.

[0137] 1. Sugar content (Brix value)

[0138] Sugar content measurement: Through the experiment, the sugar content increased from 12Brix in the control group to 17Brix in the experimental group. The quantitative effect is as follows:

[0139] The sugar content increased by 41.7% (from 12 Brix to 17 Brix);

[0140] This significant improvement means that the sweetness of the fruit is significantly increased, making it taste better and increasing consumer satisfaction;

[0141] High sugar content not only enhances the flavor of the fruit, but also makes it more suitable for use in high-end markets, especially in applications such as winemaking or juice production where high sugar content is required.

[0142] 3. Absorption efficiency

[0143] Improved absorption efficiency: Through nano-processing technology, the absorption efficiency of the experimental group increased by 35%-40%. The specific quantitative analysis is as follows:

[0144] If the basic absorption rate is 100%, the absorption rate after treatment can reach 135%-140%, that is, the plant's absorption efficiency of active ingredients is increased by 1.35 to 1.4 times.

[0145] This means that the same dose of nutrients has a significantly stronger effect in the experimental group than in the control group, resulting in faster results and better crop growth performance.

[0146] High absorption efficiency allows the applied fertilizer or nutrients to be delivered to all parts of the crop more quickly, increasing the overall growth rate and ultimate yield of the crop.

[0147] 2. Improved fermentation effect

[0148] Increased concentration of active ingredients after fermentation: During the fermentation process, the concentration of active ingredients increased by 20%-25%. This is because the fermentation of microorganisms enhances the activity of effective substances in the formula, such as astaxanthin, phenylalanine and propyl jasmonate. Before the experiment, the concentration of active ingredients was 100 units, and after fermentation, the concentration can reach 120-125 units.

[0149] This increased concentration results in more pronounced crop performance after application, especially in terms of increased fruit color and sugar content.

[0150] 5. Comprehensive Effect

[0151] Overall improvement of crop color: After combining astaxanthin extract and nanotechnology treatment, the color of the fruit has been improved by 20%-25%, especially in fruit crops such as blueberries and grapes, the color saturation and brightness of the fruit have been significantly increased;

[0152] Increased sugar content: The sugar content of the experimental group was 15%-20% higher than that of the control group, which has an important impact on the market value and consumer acceptance of the fruit;

[0153] Crop yield and quality: Due to the significant improvement in absorption efficiency, the overall crop growth rate and fruit yield are expected to increase by 10%-15%, further improving the economic benefits of crops.

[0154] Through the above experimental quantitative data, the formula, fermentation and nano-processing technology based on artificial intelligence optimization can significantly improve the color, sweetness and absorption efficiency of crops, especially in the application of fruit crops such as blueberries and grapes. The improvement of these quantitative effects directly increases the market competitiveness and planting benefits of fruits.

[0155] The method for making a product with crop coloring and sweetening function of the present invention comprises: firstly, natural plant extracts including but not limited to astaxanthin extract, phenylalanine, propyl jasmonate, seaweed extract and potassium dihydrogen phosphate are prepared with microbial metabolites in a predetermined ratio to obtain a preliminary formula. Subsequently, the preliminary formula is subjected to a biological fermentation process using microbial strains under certain temperature conditions to increase the content of its effective substances. The key operation of this stage is to enhance the biological efficacy of the product by increasing the concentration of active components in the formula, so that it performs better in the natural environment. After the fermentation is completed, the third step is entered, which involves a composite operation of the fermentation product and the selected synergistic carrier at the nanotechnology level. During this period, the nano-treatment not only improves the stability of the formula product but also significantly improves the absorption efficiency of the target crop to the functional product. The processing flow composed of the above steps effectively avoids the poor compatibility between the ingredients in the traditional formula and the technical difficulties of effect fluctuations caused by external environmental interference. In particular, nanotechnology and precisely controlled microbial fermentation strategies have significantly enhanced the actual application effect and consistency of crop coloring and sweetening products, thereby meeting the demand for highly stable functional substances in agricultural production, so that the final products can show excellent and reliable coloring and sweetening properties in various agricultural environments. This can overcome problems that may be encountered in the preparation or application of coloring and sweetening products in the past, such as excessive chemical residues or inapplicability caused by changes in environmental conditions.

[0156] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a product having the function of coloring and sweetening crops, characterized in that: The method comprises: S1: A preliminary formula is obtained by mixing natural plant extracts and microbial metabolites in a specific ratio; S2: subjecting the preliminary formulation to microbial fermentation to increase the concentration of its active ingredients; S3: fermentation-based products are mixed with synergistic carriers and processed by nanotechnology to enhance product stability and crop absorption efficiency; Wherein, the raw materials in step S1 include the following components by weight: 5-30 parts of astaxanthin extract, 1-10 parts of phenylalanine, 1-5 parts of propyl jasmonate, 1-10 parts of seaweed extract, 10-40 parts of potassium dihydrogen phosphate; 10-30 parts of potassium hydroxide, and 30-60 parts of distilled water; After dissolving 20-30 parts of potassium dihydrogen phosphate in water at 25-35° C., add 10-30 parts of potassium hydroxide, 5-10 parts of astaxanthin extract, 1-5 parts of phenylalanine, and 3-5 parts of propyl jasmonate, and mix well.

2. The method for preparing a product having the function of coloring and sweetening crops according to claim 1, characterized in that: The step S2 specifically includes: Select appropriate microbial strains and activate them; Inoculating the activated microorganisms in a reactor under controlled conditions; Cultivate for a certain period of time under a certain temperature and pH environment until the preliminary formulation completes the microbial metabolic transformation; Use filtration or other physical and chemical means to remove excess bacteria, and collect and purify the fermented liquid product.

3. The method for preparing a product having the function of coloring and sweetening crops according to claim 1, characterized in that: The step S3 specifically includes: preparing the material selected as the carrier and optimizing its adsorption properties through pretreatment; Mixing the fermented product of step S2 with a carrier material to form a base material; Processing the mixture to form nanoparticles by nano-spray drying or other appropriate technical means; Verify that the nano-particle product meets the standards for stable storage and can be absorbed more efficiently by plants.

4. The method for preparing a product having the function of coloring and sweetening crops according to claim 1, characterized in that: The specific steps of combining the weight portions of the raw materials include: Accurately weigh 5 to 30 grams of astaxanthin extract; 1 to 10 grams of phenylalanine, 1 to 5 grams of propyl jasmonate, and 1 to 10 grams of seaweed extract within a weighing range; In addition, it is necessary to accurately use 10 to 40 grams of potassium dihydrogen phosphate, 10 to 30 grams of potassium hydroxide, and 30 to 60 grams of distilled water.

5. The method for preparing a product having the function of coloring and sweetening crops according to claim 1, characterized in that: The specific dissolving and mixing process includes: At 25 to 35 degrees Celsius, pre-dissolve a specified amount (20 to 30 grams) of potassium dihydrogen phosphate in an appropriate amount of water to ensure complete dissolution; Gradually introduce the potassium hydroxide solid prepared above, ranging from 10 to 30 grams; Add water to dissolve in batches and then add 5 to 10 grams of astaxanthin extract within the specified range drop by drop, and then slowly add 1 to 5 grams of phenylalanine and 3 to 5 grams of propyl jasmonate within the specified content range; Finally, continue stirring for at least ten minutes to ensure that all materials are completely dispersed and mixed.

6. The method for preparing a product having the function of coloring and sweetening crops according to claim 1, characterized in that: The step S1 further includes a specific step of adjusting the proportion according to the actual required amount when the proportion is based on the natural plant extract, which specifically includes the following operations: When the required product weight is greater than 200 grams, the proportion of the mixed ingredients is recalculated based on the original extract ratio increased by 3%; Calculate the actual amount of each ingredient to be added according to the new ratio to ensure that the total weight is between 200g and 300g; If the adjusted astaxanthin content is lower than the standard value by 1%, an additional corresponding dose is required to restore it to the pre-designed minimum limit standard; Based on the readjusted ratio, remix with an appropriate amount of distilled water to obtain a suitable concentration.

7. The method for preparing a product having the function of coloring and sweetening crops according to claim 6, characterized in that: When adjusting the amount of each component to be added based on the actual ratio, it is also necessary to consider whether its concentration meets the conditions within a specific range: Assuming the target ratio coefficient is K, and the actual concentration X of a component C in the current solution is less than the theoretical minimum requirement Z, the supplement amount needs to be increased according to C to finally reach the ideal value V; Then calculate the required additional additive dosage A = V / X × (C-Z) to ensure that the concentration after mixing meets the specification limit, that is, C+D ≥ V; When the concentrations of all components are confirmed to meet the specifications and the relationship between them meets X>K×Z, further mixing is carried out; After confirming that the concentration of each component meets the rule of formula X>K×Z, the final mixture is prepared based on this ratio.

8. The method for preparing a product having the function of coloring and sweetening crops according to claim 7, characterized in that: After adjusting the concentration to ensure that each component is within the expected range, it is also necessary to check the chemical balance of the overall formula to determine the next operation plan, wherein the inspection process involves the following procedures: Compare the chemical composition of the solution before and after each adjustment step to verify whether the change is in line with expectations and satisfies the relationship K×P≤Y, where P represents the change ratio and Y is the upper limit of the expected change range; Calculate whether the pH value of the whole mixture after concentration correction is maintained in a stable neutral range, that is, whether it meets the standard pH ≥ T and pH ≤ F, where T is the theoretical pH bottom line and F is its top line; Only when the above two conditions are met at the same time and the pH is within the specified safe range can the next step be continued; Based on these judgments, necessary calibrations are performed or trace amounts of blending agents are added until the final mixture meets all established chemical balance requirements before proceeding to the next process.

9. The method for preparing a product having the function of coloring and sweetening crops according to claim 8, characterized in that: In order to further ensure product stability and promote the effect of subsequent fermentation process, physical and chemical performance indicators such as pH must be checked and adjusted again to meet precise standard operating procedures. The inspection process includes: Confirm that the pH value after adjustment is stable within a strictly defined small fluctuation range, for example, whether it falls within the interval L≤pH≤U, where L and U are the upper and lower limit fluctuation extreme points allowed respectively; After the first inspection is completed, the second quality control inspection is carried out to check whether the composite standard of M×E+C≤D is met, where D is the comprehensive performance score, and the other coefficients represent the sum of the scores of the individual test items; Then, based on the statistical data obtained from the previous two review results, it is verified again whether the physical property stability index P of the mixture is still stable near the best performance point N, that is, N±O; If all the above test conditions, including the final P being in the interval [NO, N+O], are met, then the nanoscale dispersion and fermentation medium preparation stage can be entered based on this complete analysis system.

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