Preparation method of fertilizer for lettuce planting

Abstract

The invention relates to the field of fertilizers, in particular to a preparation method of a fertilizer for lettuce planting, and the method comprises the following steps: grinding dry cinnamomum camphora leaves into coarse powder, adding an ethanol aqueous solution, and carrying out ultrasonic extraction, filtration, concentration and freeze-drying to obtain a plant extract; biogas slurry, turf and bean cakes are added into the zymophyte liquid to be mixed and stirred, and absorption spectrums of preset collection points at all moments in the fermentation material stirring process are collected in real time; controlling the stirring duration of the fermentation material based on the change characteristics of the absorption spectrum, and fermenting at normal temperature after stopping stirring to obtain an organic fermentation product; mixing and stirring the plant extract, the organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax and ammonium molybdate, heating and chelating, adding calcium superphosphate, urea and potassium sulfate, and continuously mixing and stirring to obtain the lettuce fertilizer. The invention aims to adjust the stirring time of the fermentation material and ensure the activity quality of fermentation microorganisms in the fertilizer.

Description

Technical Field

[0001] The present application relates to the field of fertilizers, and in particular to a method for preparing fertilizers for growing lettuce. Background Art

[0002] In the process of preparing organic fermentation products, the fermentation raw materials need to be stirred. When the stirring time is appropriate, it can not only ensure the uniform distribution of various nutrients in the fermentation raw materials, but also avoid the inhibition of the activity of fermentation microorganisms, which affects the fermentation effect of the subsequent fermentation process. Therefore, by accurately controlling the stirring time of the fermentation raw materials, the fermentation effect in the fermentation process can be significantly improved, thereby effectively improving the fertilizer efficiency of lettuce fertilizer.

[0003] In the process of preparing organic fermentation products, in order to make the fermentation materials fully mixed and uniform, the existing process usually sets a long stirring time to ensure that the various nutrients in the fermentation materials are evenly distributed. However, if the stirring time is too long, excessive shear force will be generated, which will easily inhibit the activity of the fermentation microorganisms in the organic fermentation products, affect the fermentation effect during the fermentation process, and is not conducive to the preparation of high-efficiency lettuce fertilizer. Therefore, the existing process for preparing lettuce fertilizer cannot accurately determine the appropriate stirring time, and on the basis of the uniform distribution of various nutrients in the fermentation material components, it is impossible to effectively ensure the active quality of the fermentation microorganisms, which will affect the fertilizer efficiency of the final prepared lettuce fertilizer. Summary of the invention

[0004] In view of the above, it is necessary to provide a method for preparing fertilizer for lettuce planting to solve the above problems.

[0005] An embodiment of the present application provides a method for preparing fertilizer for lettuce planting, the method comprising: Step 1: Grind the dried Cinnamomum camphora leaves into coarse powder, add ethanol aqueous solution for ultrasonic extraction, filter, concentrate and freeze-dry to obtain the plant extract; Step 2: Add biogas slurry, peat and bean cake to the fermented bacterial liquid for mixing and stirring, and collect the absorption spectrum of the preset collection points at each moment during the stirring process of the fermented material in real time; control the stirring time of the fermented material based on the change characteristics of the absorption spectrum, specifically: (1) Preset the nearest collection time of each collection time, analyze the difference characteristics of the absorption spectrum between each collection time and the same collection point of its nearest collection time, and determine the mixing effect evaluation value of each collection time in combination with the corresponding time interval; (2) Analyze the difference characteristics of the absorption spectra between different collection points at each collection time, and confirm the diffusion stability at each collection time by combining the distance characteristics between the corresponding collection points; (3) Based on the mixing effect evaluation value and diffusion stability at each collection time, the mixing diffusion fusion factor at each collection time is obtained, and the change characteristics of the mixing diffusion fusion factor at the neighboring collection time are analyzed to obtain the stirring failure degree at each collection time; (4) Real-time monitoring of the degree of failure of stirring at each sampling time during the stirring process to determine whether to stop stirring the fermentation material; After stopping stirring, fermentation is carried out at room temperature to obtain an organic fermentation product; Step 3: Mix and stir the plant extract, organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax and ammonium molybdate, heat and chelate, then add superphosphate, urea and potassium sulfate and continue to mix and stir to obtain lettuce fertilizer.

[0006] The coarse powder is added to an ethanol aqueous solution at a liquid-to-solid ratio of 2 ml:1 g; the volume fraction of the ethanol aqueous solution is 55% to 70%.

[0007] Among them, the masses of the biogas slurry, peat and bean cake are 630kg, 30kg and 20kg respectively; the fermentation bacteria liquid adopts a fermentation bacteria aqueous solution with a mass fraction of 5%, and the fermentation bacteria are a composite fermentation bacteria of yeast, Bacillus subtilis and lactic acid bacteria with a mass ratio of 1:1:1.

[0008] The step of confirming the mixed effect evaluation value at each collection moment is as follows: Based on the distance measurement between the absorption spectrum of each acquisition moment and each of its neighboring acquisition moments at each acquisition point, the difference distance is obtained; the mean of the difference distance between each acquisition moment and each of its neighboring acquisition moments at all acquisition points is calculated; The normalized value of the time interval between each acquisition moment and each of its neighboring acquisition moments is calculated to obtain the time continuity weight, and the weighted sum of the difference distance means corresponding to each acquisition moment and all its neighboring acquisition moments is performed to obtain the mixed effect evaluation value of each acquisition moment.

[0009] The process of confirming the diffusion stability at each acquisition moment is as follows: Calculate the negative correlation mapping result of the distance measurement between the absorption spectra of any two collection points at each collection time, and obtain the material similarity between the any two collection points at each collection time; Based on the material similarity between each collection point and all other collection points at each collection time, the normalized distance value between the corresponding two collection points is used as the weight to obtain the diffusion uniformity of each collection point at each collection time; The diffusion uniformity mean of all acquisition points at each acquisition time is calculated to obtain the diffusion stability at each acquisition time.

[0010] The step of obtaining the mixed diffusion fusion factor at each acquisition moment includes: The negative correlation mapping result of the diffusion stability at each acquisition moment is forwardly fused with the mixed effect evaluation value to obtain the mixed diffusion fusion factor at each acquisition moment.

[0011] The stirring failure degree at each collection time is obtained as follows: The vector composed of the mixed diffusion fusion factors of each acquisition moment and all its neighboring acquisition moments is recorded as the collaborative feature sequence of each acquisition moment; The element mean of the first-order difference sequence of the collaborative feature sequence at each acquisition moment is calculated; the negative correlation mapping result after the element mean and the mixed diffusion fusion factor at each acquisition moment are forward fused is recorded as the stirring failure degree at each acquisition moment.

[0012] The condition for stopping stirring the fermented material is that the degree of stirring failure at the current collection moment is greater than a preset stirring failure threshold.

[0013] The mixing and stirring time of the plant extract, organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax and ammonium molybdate is 18-22 minutes, the heating and chelating time is 40-50 minutes, and the temperature is 50-60°C.

[0014] The time for adding superphosphate, urea and potassium sulfate and continuing to mix and stir is 18 to 22 minutes.

[0015] This application has at least the following beneficial effects: The present application confirms the mixing effect evaluation value at each sampling moment by analyzing the absorption spectrum of the fermentation raw materials during stirring, and its beneficial effect is that it accurately evaluates the effect of convective mixing of the fermentation materials during stirring; further confirms the diffusion stability at each sampling moment, and its beneficial effect is that it quantifies the phenomenon of diffusion of the fermentation materials; obtains the mixing diffusion fusion factor at each sampling moment, which helps to reflect the magnitude of the mixing synergistic effect between convection and diffusion of the fermentation materials during the mixing and stirring process; finally, obtains the stirring failure degree, and more accurately determines the end time of stirring the fermentation raw materials, avoiding a high inhibitory effect on the activity of the fermentation microorganisms, so that on the basis of uniform distribution of various nutrients in the fermentation raw material components, the activity quality of the fermentation microorganisms can be more effectively guaranteed, avoiding adverse effects on the fermentation effect of the subsequent fermentation process, and improving the fertilizer efficiency of the prepared lettuce fertilizer. At the same time, it avoids adding additional invalid stirring time, reduces wear on the stirring equipment, reduces additional energy loss, and improves the preparation efficiency of the lettuce fertilizer. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 A flow chart of a method for preparing fertilizer for lettuce planting provided in this application; Figure 2 A flow chart for controlling the stirring time of fermented materials provided in this application; Figure 3 A detailed flow chart for the preparation of lettuce fertilizer provided for this application. DETAILED DESCRIPTION

[0017] In the description of the embodiments of the present application, words such as "exemplary", "or", "for example" and the like are used to indicate examples, illustrations or descriptions. Any embodiment or design described as "exemplary" or "for example" in the embodiments of the present application should not be interpreted as being more preferred or more advantageous than other embodiments or designs. Specifically, the use of words such as "exemplary", "or", "for example" and the like is intended to present related concepts in a concrete manner.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art in the present application. The terms used in the specification of the present application are only for the purpose of describing specific embodiments and are not intended to limit the present application.

[0019] It should also be noted that the terms "first" and "second" in this application and its drawings are used to distinguish similar objects, rather than to describe a specific order or sequence. The method disclosed in the embodiments of the present application or the method shown in the flow chart includes one or more steps for implementing the method. Without departing from the scope of protection of this application, the execution order of multiple steps can be interchanged with each other, and some steps can also be deleted.

[0020] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0021] Example 1 Example 1 of the present application proposes a method for preparing fertilizer for growing lettuce, which is applied in the field of fertilizers. Figure 1 , the method comprising: Step 1: Grind the dried Cinnamomum camphora leaves into coarse powder, add ethanol aqueous solution for ultrasonic extraction, filter, concentrate and freeze-dry to obtain the plant extract.

[0022] Dried camphor tree leaves are used as extract raw materials, the extract raw materials are ground to obtain coarse powder, and the coarse powder is added to a 60% volume percentage ethanol aqueous solution at a liquid-to-solid ratio of 2ml:1g for ultrasonic extraction to improve the effect of ultrasonic extraction; then the plant extract is obtained by physical filtration, and the plant extract is successively concentrated and freeze-dried to prepare the plant extract.

[0023] Step 2: Add biogas slurry, peat and bean cake to the fermentation liquid for mixing and stirring, and collect the absorption spectrum of the preset collection points at each moment during the stirring process of the fermentation material in real time; control the stirring time of the fermentation material based on the changing characteristics of the absorption spectrum, stop stirring and ferment at room temperature to obtain organic fermentation product.

[0024] 630kg of biogas slurry, 30kg of peat and 20kg of bean cake are mixed, and after adding 500ml of fermentation bacteria solution, the stirring equipment is turned on for mixing and stirring; wherein, the fermentation bacteria solution adopts a fermentation bacteria aqueous solution with a mass fraction of 5%, and the fermentation bacteria are a composite fermentation bacteria of yeast, Bacillus subtilis and lactic acid bacteria with a mass ratio of 1:1:1; a preset number of collection points are evenly selected from the mixed fermentation materials, and the absorption spectrum data of each collection point within the near-infrared wavelength range is collected in real time by a near-infrared instrument. The data storage form of the absorption spectrum data is a vector, and the absorption spectrum data in the vector is arranged in order from small to large according to the wavelength, so as to obtain the absorbance vector at each collection point position at each collection time. In this embodiment, the preset number is 6; the collection time interval is 6s, and the implementer can adaptively set the number of collection points and the collection time interval according to the actual situation.

[0025] (1) Preset the nearest collection time of each collection time, analyze the difference characteristics of the absorption spectrum between each collection time and the same collection point of its nearest collection time, and confirm the mixing effect evaluation value of each collection time in combination with the corresponding time interval.

[0026] During the stirring process of the fermentation materials, diffusion and convection will occur between the fermentation materials. When the mixing reaches a certain time, the various nutrients in the fermentation materials are evenly distributed. At this time, the fermentation materials have been fully mixed. If the stirring is not stopped at this time, excessive shear force is likely to be generated, which will inhibit the activity of fermentation microorganisms in the organic fermentation materials, affect the fermentation effect during the fermentation process, and at the same time, increase the wear and tear of the stirring equipment and energy loss, and reduce the preparation efficiency of lettuce fertilizer.

[0027] Therefore, in order to effectively ensure the activity quality of fermentation microorganisms on the basis of uniform distribution of various nutrients in the fertilizer components, it is necessary to analyze the mixing characteristics of the fermentation materials during the stirring process to avoid stirring the fermentation materials for too long and improve the fermentation effect of the organic fermentation process.

[0028] Specifically, the K collection moments closest to each collection moment are recorded as neighboring collection moments of each collection moment. In this embodiment, the number of neighboring collection moments, that is, K, is 10, and the implementer can set it according to the size of the collection time interval.

[0029] Generally speaking, the greater the difference in absorbance change of the fermentation material between each collection moment and its adjacent collection moment, the more it can reflect the effect of convective mixing in the fermentation material at this time. However, it is impossible to accurately analyze the corresponding mixing effect of the fermentation material based solely on the difference in absorbance change of the fermentation material between the collection moment and its adjacent collection moment. It is also necessary to combine the time interval between the collection moment and its adjacent collection moment. The smaller the time interval between the two, the higher the time continuity between the two, and the more significant convective mixing characteristics appear in a shorter time change process, which can more accurately reflect the convective mixing effect at this time.

[0030] Furthermore, in order to more accurately evaluate the effect of convective mixing of fermentation materials during stirring, and thus more accurately control the stirring time of fermentation materials, the time difference between the t-th collection moment and its j-th neighbor collection moment is calculated, and the reciprocal of the time difference is recorded as the time continuity between the t-th collection moment and its j-th neighbor collection moment, and the time continuity between the t-th collection moment and all its neighbor collection moments is normalized. The normalization method may be exponential normalization, range normalization, and Z-score normalization, which is not specifically limited in the present application. In the present embodiment, the exponential normalization method is selected to normalize the time continuity, and the time continuity weight between the t-th collection moment and its j-th neighbor collection moment is obtained. The time continuity weight reflects the length of the change in stirring time. More significant convective mixing characteristics appear in a shorter time, which can more accurately highlight the effect of convective mixing at this time.

[0031] At the same time, the difference distance between the absorbance vector at the t-th acquisition moment and its j-th neighbor acquisition moment at the u-th acquisition point position is calculated. The measurement method of the difference distance can be DTW distance or Mahalanobis distance. This application does not make specific limitations. In this embodiment, the Mahalanobis distance is selected to measure the difference distance. The larger the difference distance, the better the effect of convective mixing between the two acquisition moments.

[0032] Through the above analysis, the mixing effect evaluation values ​​at each collection moment during the stirring process of the fermentation material are calculated: ; In the formula, is the evaluation value of the mixing effect at the tth sampling moment during the stirring process of the fermentation material, is the number of neighboring sampling moments of the tth acquisition moment, is the time continuity weight between the tth acquisition moment and its jth neighbor acquisition moment, It is the mean of the difference distances between the tth acquisition moment and its jth neighbor acquisition moment at all acquisition point locations.

[0033] It should be understood that the mixing effect evaluation value reflects the mixing effect of the convective mixing of the fermentation materials during the stirring process. The larger the mixing effect evaluation value is, the better the mixing effect of the convective mixing of the fermentation materials during the stirring process. At this time, it is more likely that the fermentation materials are in a high-speed stage of convective mixing, and the fermentation materials should continue to be mixed and stirred.

[0034] (2) Analyze the difference characteristics of the absorption spectra between different collection points at each collection time, and combine the distance characteristics between the corresponding collection points to confirm the diffusion stability at each collection time.

[0035] During the stirring process of the fermentation material, the fermentation material will diffuse, so that the fermentation material components of the same type at different collection points tend to be evenly mixed. At this time, the fermentation material components of the same type will produce similar absorption spectrum characteristics for near-infrared light, and the larger the spatial distance distribution between the collection points with the same type of fermentation material components, the more similar the absorption light characteristics of the fermentation materials at the two collection points to the near-infrared spectrum, which can better reflect the uniform characteristics of the mutual diffusion of the fermentation materials at this time.

[0036] Furthermore, a distance metric between the absorbance vectors at the u-th collection point and the d-th other collection point at the t-th collection moment is obtained, and the reciprocal of the distance metric and the preset parameter is recorded as the material similarity between the u-th collection point and the d-th other collection point at the t-th collection moment, wherein the role of the preset parameter is to avoid the denominator being 0. In this embodiment, the distance metric adopts the Mahalanobis distance, and the value of the preset parameter is 0.001.

[0037] At the same time, the Euclidean distance between the u-th collection point and the d-th other collection point at the t-th collection moment is obtained, and the Euclidean distance between the u-th collection point and all other collection points is normalized. In this embodiment, an exponential normalization method is selected to normalize the Euclidean distance to obtain the spatial distance weight between the u-th collection point and the d-th other collection point at the t-th collection moment.

[0038] Through the above analysis, the diffusion uniformity of the fermentation material at each collection point at each collection time is calculated: ; In the formula, is the diffusion uniformity of the fermentation material at the uth collection point at the tth collection time, is the number of other collection points except the u-th collection point, is the spatial distance weight between the uth collection point and the dth other collection point at the tth collection time, is the material similarity between the u-th collection point and the d-th other collection point at the t-th collection time.

[0039] It should be understood that when the collection points are distributed far apart, if the fermentation materials at the collection points have a higher similarity, it can better reflect the diffusion characteristics of the fermentation materials at this time, making the fermentation materials diffuse over a wider range and more uniform. Therefore, using the spatial distance weight to weight the sum of the material similarities can better highlight the uniformity characteristics of the diffusion process at this time, which is conducive to more accurate control of the stirring time of the fermentation materials in the subsequent process.

[0040] Furthermore, the average value of the diffusion uniformity of all the collection points at each collection moment during the stirring process of the fermentation material is recorded as the diffusion stability at each collection moment during the stirring process of the fermentation material, which reflects the stability of the mutual diffusion of the fermentation materials at all the collection points at that collection moment. The smaller the stability of the mutual diffusion, the smaller the uniformity of the diffusion in the fermentation material at this time, and the higher the effect of stirring on the diffusion of the material at this time.

[0041] (3) Based on the mixing effect evaluation value and diffusion stability at each collection time, the mixing diffusion fusion factor at each collection time is obtained, and the change characteristics of the mixing diffusion fusion factor at the neighboring collection time are analyzed to obtain the stirring failure degree at each collection time.

[0042] Generally speaking, during the mixing and stirring process of fermentation materials, while the corresponding mixing effect of the fermentation materials is high, the diffusion stability of the fermentation materials is at a low level, and the diffusion of the fermentation materials still exerts a strong mixing effect. At this time, the synergistic effect of convection and diffusion in the fermentation materials during stirring is reflected to a certain extent. When the synergistic effect between the two is at a high level and the synergistic effect between the two is in a changing state, it means that the fermentation materials are in a mixing state of continuous convection and diffusion, and the fermentation materials have not reached a fully mixed state. At this time, the fermentation materials should continue to be stirred; on the contrary, if the synergistic effect between the two is at a low level and the synergistic effect between the two is in a stable state, it means that the stirring effect produced by the synergistic effect between the two is low, and the fermentation materials are about to reach a fully mixed state. The mixing and stirring should be stopped in time to avoid inhibition of the biological activity of the fermentation microorganisms.

[0043] Through the above analysis, the mixed diffusion fusion factor at each acquisition moment is calculated: the negative correlation mapping result of the diffusion stability at each acquisition moment is positively fused with the mixed effect evaluation value to obtain the mixed diffusion fusion factor at each acquisition moment.

[0044] In this embodiment, ; In the formula, is the mixed diffusion fusion factor at the tth acquisition moment, is an exponential function with a natural constant as base, Represents the negative correlation mapping result of the diffusion stability at the t-th acquisition moment; is the diffusion stability at the tth sampling time during the stirring process of the fermentation material, It is the evaluation value of the mixing effect at the tth sampling moment during the stirring process of the fermentation material.

[0045] It should be understood that the mixing diffusion fusion factor reflects the magnitude of the mixing synergy between convection and diffusion of the fermentation materials during the mixing and stirring process. The greater the mixing synergy at the collection moment, the more it indicates that the stirring stage at this time is exerting the synergy between convection mixing and diffusion mixing, and the fermentation materials have not yet reached a state of full mixing. The fermentation materials should continue to be mixed and stirred.

[0046] Furthermore, a vector composed of the mixed diffusion fusion factors of the t-th acquisition moment and all its neighboring acquisition moments in ascending order of time is recorded as the synergistic feature sequence of mixing and stirring at the t-th acquisition moment, and the first-order difference sequence of the synergistic feature sequence is calculated. The size of the elements in the first-order difference sequence reflects the degree of change of the synergy between convection and diffusion in a short time at the t-th acquisition moment. The lower the degree of change of the synergy between the two, the higher the stability of the synergy between the two.

[0047] Through the above analysis, the stirring failure degree at each collection moment is calculated: ; In the formula, is the stirring failure degree at the tth collection moment, is the mean of the elements in the first-order difference sequence corresponding to the t-th acquisition moment, is the mixed diffusion fusion factor at the tth acquisition moment.

[0048] It should be understood that during the mixing and stirring process of the fermented materials, if the synergy between convection and diffusion in the fermented materials is lower and the stability of the synergy between the two is higher, it means that the stirring effect of the synergy between convection and diffusion is worse at this time, and continuing to stir after the fermented materials are fully mixed will not increase the uniformity of the mixing of the fermented materials. At this time, it is close to the moment when the stirring fails. Continuing to stir will easily inhibit the activity of fermentation microorganisms in the organic fermentation material, which will affect the fermentation effect in the subsequent fermentation process, and is not conducive to the preparation of high-efficiency lettuce fertilizer. At the same time, it will additionally increase the wear of the stirring equipment and energy loss, and reduce the preparation efficiency of the lettuce fertilizer.

[0049] (4) Real-time monitoring of the degree of stirring failure at each sampling time during the stirring process to determine whether to stop stirring the fermentation material.

[0050] The stirring failure degree at each collection moment during the stirring process of the fermentation material is monitored in real time, and a stirring failure threshold is set to determine whether to stop stirring the fermentation material. In this embodiment, the stirring failure threshold is 0.65. If the stirring failure degree at the current collection moment is greater than the stirring failure threshold, the alarm device will sound an alarm. At this time, the fermentation material has been fully mixed and continued stirring is likely to inhibit the activity of the fermentation microorganisms in the organic fermentation material, which will affect the fermentation effect in the subsequent fermentation process. At this time, the stirring equipment is turned off to carry out organic fermentation; If the stirring failure degree at the current collection moment is still less than or equal to the stirring failure threshold, the alarm device will not be triggered. At this time, the fermentation material is not fully mixed and needs to continue mixing and stirring to ensure that the various nutrients in the fermentation material are evenly distributed, thereby improving the fermentation effect in the subsequent fermentation process and thereby improving the fertilizer efficiency of the prepared vegetable fertilizer.

[0051] Among them, the flow chart for controlling the stirring time of the fermentation material is as follows Figure 2 shown.

[0052] After stopping stirring, the fermented material was fermented at room temperature for 10 days to prepare an organic fermentation product.

[0053] S3, prepare lettuce fertilizer: take 1kg of plant extract and 100kg of organic fermentation product and mix them, and mix 0.5kg of ferrous sulfate heptahydrate, 2kg of magnesium sulfate heptahydrate, 1kg of zinc sulfate, 0.2kg of manganese sulfate, 0.1kg of borax, and 0.1kg of ammonium molybdate and stir for 20 minutes; then, heat chelate at a temperature of 50°C for 45 minutes; after heating chelate, continue to mix and stir 1.5kg of superphosphate, 4kg of urea and 4kg of potassium sulfate for 20 minutes to obtain lettuce fertilizer.

[0054] Among them, the detailed flow chart of lettuce fertilizer preparation is as follows Figure 3 shown.

[0055] Example 2 Example 2 of the present application proposes a method for preparing fertilizer for growing lettuce, which is applied in the field of fertilizers. Figure 1 The method is consistent with the method in Example 1, wherein the volume fraction of the ethanol aqueous solution in step 1 is 55%; in step 3, the plant extract, organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax, and ammonium molybdate are mixed and stirred for 18 minutes, the heating chelation time is 40 minutes, and the temperature is 60 ; Then add superphosphate, urea and potassium sulfate and continue mixing and stirring for 18 minutes.

[0056] Example 3 Example 3 of the present application proposes a method for preparing fertilizer for growing lettuce, which is applied in the field of fertilizers. Figure 1 The method is consistent with the method in Example 1, wherein the volume fraction of the ethanol aqueous solution in step 1 is 70%; in step 3, the plant extract, organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax, and ammonium molybdate are mixed and stirred for 22 minutes, the heating chelation time is 50 minutes, and the temperature is 50 ; Then add superphosphate, urea and potassium sulfate and continue mixing and stirring for 22 minutes.

[0057] The comparative example is to set the stirring time of the fermented material to 30 minutes. The setting of the stirring time of 30 minutes can ensure that the various nutrients in the fermented material are evenly distributed, but it will easily damage the activity quality of the fermented microorganisms, and finally produce lettuce fertilizer.

[0058] Under the same soil conditions and other environmental conditions, the planted lettuce area is evenly divided into 6 groups of sub-areas, the lettuce fertilizer prepared in this embodiment is evenly applied to the first 3 groups of sub-areas to mix with the surrounding soil, and the lettuce fertilizer prepared in the comparative example is evenly applied to the last 3 groups of sub-areas to mix with the surrounding soil, wherein the amount of fertilizer applied and the fertilization method of each group of sub-areas are the same, and the growth of lettuce in each group of sub-areas is studied, and the experimental results are shown in the following table: The flowchart and block diagram in the accompanying drawings show the possible architecture, function and operation of the system, method and computer program product according to the embodiment of the present application. In this regard, each box in the flowchart or block diagram can represent a module, a program segment or a part of the code, and the module, the program segment or a part of the code contains one or more executable instructions for realizing the specified logical function. In some alternative implementations, the function marked in the box can also occur in a different order from the order marked in the accompanying drawings. For example, two continuous boxes can actually be executed substantially in parallel, and they can sometimes be executed in the opposite order, which can depend on the functions involved. In the description corresponding to the flowchart and the block diagram in the accompanying drawings, the operations or steps corresponding to different boxes can also occur in a different order from the order disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two continuous operations or steps can actually be executed substantially in parallel, and they can sometimes be executed in the opposite order, which can depend on the functions involved. Each block in the block diagrams and / or flowcharts, and combinations of blocks in the block diagrams and / or flowcharts, may be implemented by a dedicated hardware-based system that performs the specified functions or actions, or may be implemented by a combination of dedicated hardware and computer instructions.

[0059] The above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. These modifications or replacements do not deviate the essence of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present application, and should all be included in the protection scope of the present application.

Claims

1. A method for preparing fertilizer for lettuce planting, characterized in that: The method includes: Step 1: Grind the dried Cinnamomum camphora leaves into coarse powder, add ethanol aqueous solution for ultrasonic extraction, filter, concentrate and freeze-dry to obtain the plant extract; Step 2: Add biogas slurry, peat and bean cake to the fermented bacterial liquid for mixing and stirring, and collect the absorption spectrum of the preset collection points at each moment during the stirring process of the fermented material in real time; control the stirring time of the fermented material based on the change characteristics of the absorption spectrum, specifically: (1) Preset the nearest collection time of each collection time, analyze the difference characteristics of the absorption spectrum between each collection time and the same collection point of its nearest collection time, and determine the mixing effect evaluation value of each collection time in combination with the corresponding time interval; (2) Analyze the difference characteristics of the absorption spectra between different collection points at each collection time, and confirm the diffusion stability at each collection time by combining the distance characteristics between the corresponding collection points; (3) Based on the mixing effect evaluation value and diffusion stability at each collection time, the mixing diffusion fusion factor at each collection time is obtained, and the change characteristics of the mixing diffusion fusion factor at the neighboring collection time are analyzed to obtain the stirring failure degree at each collection time; (4) Real-time monitoring of the degree of stirring failure at each sampling time during the stirring process to determine whether to stop stirring the fermentation material; After stopping stirring, fermentation is carried out at room temperature to obtain an organic fermentation product; Step 3: Mix and stir the plant extract, organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax and ammonium molybdate, heat and chelate, then add superphosphate, urea and potassium sulfate and continue to mix and stir to obtain lettuce fertilizer.

2. A method for preparing fertilizer for lettuce planting as claimed in claim 1, characterized in that: The coarse powder is added to an ethanol aqueous solution at a liquid-to-solid ratio of 2 ml:1 g; the volume fraction of the ethanol aqueous solution is 55% to 70%.

3. A method for preparing fertilizer for lettuce planting as claimed in claim 1, characterized in that: The masses of the biogas slurry, peat and bean cake are 630kg, 30kg and 20kg respectively; the fermentation bacteria liquid adopts a fermentation bacteria aqueous solution with a mass fraction of 5%, and the fermentation bacteria are a composite fermentation bacteria of yeast, Bacillus subtilis and lactic acid bacteria with a mass ratio of 1:1:

1.

4. A method for preparing fertilizer for lettuce planting as claimed in claim 1, characterized in that: The step of confirming the mixed effect evaluation value at each collection moment is: Based on the distance measurement between the absorption spectrum of each acquisition moment and each of its neighboring acquisition moments at each acquisition point, the difference distance is obtained; the mean of the difference distance between each acquisition moment and each of its neighboring acquisition moments at all acquisition points is calculated; The normalized value of the time interval between each acquisition moment and each of its neighboring acquisition moments is calculated to obtain the time continuity weight, and the weighted sum of the difference distance means corresponding to each acquisition moment and all its neighboring acquisition moments is performed to obtain the mixed effect evaluation value of each acquisition moment.

5. The method for preparing fertilizer for lettuce planting according to claim 1, characterized in that: The process of confirming the diffusion stability at each acquisition moment is as follows: Calculate the negative correlation mapping result of the distance measurement between the absorption spectra of any two collection points at each collection time, and obtain the material similarity between the any two collection points at each collection time; Based on the material similarity between each collection point and all other collection points at each collection time, the normalized distance value between the corresponding two collection points is used as the weight to obtain the diffusion uniformity of each collection point at each collection time; The diffusion uniformity mean of all acquisition points at each acquisition time is calculated to obtain the diffusion stability at each acquisition time.

6. A method for preparing fertilizer for lettuce planting as claimed in claim 1, characterized in that: The step of obtaining the mixed diffusion fusion factor at each acquisition moment includes: The negative correlation mapping result of the diffusion stability at each acquisition moment is forwardly fused with the mixed effect evaluation value to obtain the mixed diffusion fusion factor at each acquisition moment.

7. The method for preparing fertilizer for lettuce planting according to claim 1, characterized in that: The stirring failure degree at each collection time is obtained as follows: The vector composed of the mixed diffusion fusion factors of each acquisition moment and all its neighboring acquisition moments is recorded as the collaborative feature sequence of each acquisition moment; The element mean of the first-order difference sequence of the collaborative feature sequence at each acquisition moment is calculated; the negative correlation mapping result after the element mean and the mixed diffusion fusion factor at each acquisition moment are forward fused is recorded as the stirring failure degree at each acquisition moment.

8. The method for preparing fertilizer for lettuce planting according to claim 1, characterized in that: The condition for stopping stirring the fermented material is that the stirring failure degree at the current collection moment is greater than a preset stirring failure threshold.

9. The method for preparing fertilizer for lettuce planting according to claim 1, characterized in that: The mixing and stirring time of the plant extract, organic fermentation product, ferrous sulfate heptahydrate, magnesium sulfate heptahydrate, zinc sulfate, manganese sulfate, borax and ammonium molybdate is 18-22 minutes, the heating and chelating time is 40-50 minutes, and the temperature is 50-60°C.

10. The method for preparing fertilizer for lettuce planting according to claim 1, characterized in that: The time for adding superphosphate, urea and potassium sulfate and continuing to mix and stir is 18 to 22 minutes.

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