Rooting agent containing natural plant extract, and preparation method and preparation optimization method thereof

Abstract

The invention discloses a rooting agent containing a natural plant extract, and a preparation method and a preparation optimization method thereof, and particularly relates to the technical field of biological agriculture, and the preparation method comprises the following steps: step 1, obtaining blending data of a mixture, and obtaining state data of the mixture and actually measured stirring data of stirring equipment at a T moment; the actually measured stirring data comprises an actually measured temperature value and an actually measured stirring speed value; 2, determining an optimal mixing and blending combination of the mixture according to the state data; 3, obtaining a blending time difference A of the mixture based on the optimal mixing and blending combination, inputting the blending data, the state data, the blending time difference A and the actually measured stirring data into a pre-generated blending analysis model, and predicting a blending evaluation coefficient under the blending time P; through reasonable sequence arrangement, the stability of the mixture is improved, the problems of layering, precipitation and the like are avoided, the uniformity of the mixture is improved, the activity of sensitive components can be protected, and the effectiveness and stability of the rooting agent are ensured.

Description

Technical Field

[0001] The present invention relates to the field of bio - agriculture technology. More specifically, the present invention relates to a rooting agent containing natural plant extracts, a preparation method thereof, and a preparation optimization method. Background Art

[0002] Rooting agents are widely used in the fields of agriculture and horticulture, mainly for promoting plant rooting and improving the success rate of transplantation. Traditional rooting agents usually use chemically synthesized components, such as plant growth hormones like naphthalene acetic acid (NAA), indole - 3 - butyric acid (IBA), etc. There are products made by extracting active substances with the ability to promote plant growth and root hair growth from natural plants and then combining them with specific carriers. Such rooting agents utilize natural extracts, such as natural plant hormones like indole - 3 - acetic acid (IAA), indole - 3 - butyric acid (IBA), auxin, cytokinin, gibberellin, or extracts obtained from plants such as willow, cactus, seaweed, etc. to stimulate root development, promote root growth, and improve the resistance of plants to adverse environments. However, the components of natural plant extracts are complex, and factors such as the content of active substances, extraction methods, and ratios have a great impact on the efficacy of rooting agents. How to optimize its preparation method has become the key.

[0003] Existing methods include: uniformly mixing willow extract, shiitake mushroom extract, blackberry extract, seaweed extract, jujube leaf extract, bamboo vinegar liquid, and birch sap to obtain a blending liquid; successively adding ethanol, fatty alcohol polyoxyethylene ether, xanthan gum, and glycerol to the blending liquid, and then adding water, and stirring evenly to obtain a plant - derived rooting agent. For example, Chinese patent application with publication number CN114631545A discloses a plant - derived rooting agent for promoting plant rooting and its preparation method. The rooting agent prepared by the above - mentioned method has a very obvious growth - promoting effect on plants and remarkable results. However, through research and application of the above - mentioned method and the existing technology, it is found that the above - mentioned method and the existing technology have at least the following partial defects:

[0004] 1. This method mainly relies on repeated experiments based on manual experience, and optimizes the formula by gradually adjusting the ratio and addition sequence of extracts, with a relatively high trial - and - error cost. This method usually requires a large number of experiments, has low preparation efficiency, and it is difficult to quickly find the best blending combination under complex formula conditions;

[0005] 2. There is a lack of a prediction mechanism for the blending of rooting agents. Further, it is impossible to correct the mixing data of the mixing equipment based on the prediction results of rooting agent blending.

[0006] Therefore, the present invention provides a rooting agent containing natural plant extracts, a preparation method thereof, and a preparation optimization method. Summary of the Invention

[0007] In order to overcome the above-mentioned defects of the prior art, the present invention provides a rooting agent containing natural plant extracts, a preparation method thereof, and a preparation optimization method to solve the problems raised in the above-mentioned background art.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] In the first aspect, the present invention provides a preparation optimization method for a rooting agent containing natural plant extracts, including:

[0010] Step 1: Obtain the mixing data of the mixture, and obtain the state data of the mixture and the measured stirring data of the stirring equipment at time T, where T is an integer greater than zero; the measured stirring data includes the measured temperature value and the measured stirring speed value;

[0011] Step 2: Determine the optimal mixing combination of the mixture according to the state data;

[0012] Step 3: Based on the optimal mixing combination, obtain the mixing time difference A of the mixture, and input the mixing data, state data, mixing time difference A, and measured stirring data into a pre-generated mixing analysis model to predict the mixing evaluation coefficient at mixing time P, where both P and A are integers greater than zero;

[0013] Step 4: Determine whether the rooting agent obtained by mixing the mixture within the standard mixing duration B meets the mixing quality standard according to the predicted mixing evaluation coefficient. If it meets the standard, continue to control the stirring equipment according to the measured stirring data; if it does not meet the standard, generate a parameter correction instruction, where B is an integer greater than zero;

[0014] Step 5: Receive the parameter correction instruction, and input the mixing evaluation coefficient, mixing time difference A, and measured stirring data into a pre-generated parameter correction model to obtain parameter adjustment data;

[0015] Step 6: Control the stirring equipment to continuously stir and mix the mixture according to the measured stirring data or parameter adjustment data, and let T = T + a, and return to Step 1, where a is an integer greater than zero;

[0016] Step 7: Repeat Steps 1 to 6 until T = B, then end the loop, complete the stirring and mixing of the mixture, and obtain the finished product of the rooting agent.

[0017] Further, the method for determining the optimal mixing combination of the mixture according to the state data includes:

[0018] Step a1. In the experimental stage, add the nth group of the mixture to be stirred to the stirring equipment; n = 1, 2,..., N, where N is the number of groups of the mixture to be stirred;

[0019] Step a2. Preset the temperature and stirring speed, and obtain the density coefficient ratio and the stability coefficient ratio β in the state data of the nth group of mixtures to be stirred, and calculate the formulation evaluation coefficient; the calculation formula of the formulation evaluation coefficient is: Tp n = ln(α + β); where, Tp n represents the formulation evaluation coefficient of the nth group of mixtures to be stirred, α represents the density coefficient ratio, and ln(·) represents the logarithmic function with base e.

[0020] Step a3. Set M formulation coefficient threshold ranges, and set M stirring devices corresponding to the M formulation coefficient threshold ranges; each formulation coefficient threshold range is associated and bound with only one stirring device;

[0021] Step a4. Compare the formulation evaluation coefficient of the nth group of mixtures to be stirred with each formulation coefficient threshold range to obtain the formulation coefficient threshold range into which the formulation evaluation coefficient of the nth group of mixtures to be stirred falls;

[0022] Step a5. According to the formulation coefficient threshold range into which the formulation evaluation coefficient of the nth group of mixtures to be stirred falls, transfer the nth group of mixtures to be stirred to the corresponding stirring device; and let n = n + 1, then jump back to Step a1;

[0023] Step a6. Repeat Steps a1 to a5 until the loop ends when n = N, so that all mixtures to be stirred are allocated to the stirring devices;

[0024] Step a7. After all mixtures to be stirred are transferred, sort the mixtures to be stirred according to the formulation evaluation coefficient, select the mixture with the largest formulation evaluation coefficient for mixing and formulation first, and take it as the best mixing and formulation combination.

[0025] Further, the method for obtaining the density coefficient ratio includes:

[0026] At time T, measure the measured density value of the mixture during the formulation process through a densitometer, and obtain the standard density value;

[0027] Perform a ratio calculation on the measured density value and the standard density value to obtain the density coefficient ratio of the mixture.

[0028] The method for obtaining the stability coefficient ratio includes:

[0029] Obtain the stability characteristic data of the mixture, and the stability characteristic data includes pH value, component concentration, and active ingredient content;

[0030] After dimensionless processing of the pH value, component concentration, and active ingredient content, perform a formula calculation to obtain the real-time stability coefficient μ of the mixture;

[0031] Calculate the ratio of the real-time stability coefficient to the standard stability coefficient to obtain the stability coefficient ratio of the mixture.

[0032] Further, the method for obtaining the blending time difference A of the mixture includes:

[0033] Step b1. Extract the standard blending duration B of the mixture and the range of blending coefficient thresholds under the standard blending duration B;

[0034] Step b2. Calculate the difference between the blending time P and the moment T according to the standard blending duration B to obtain the blending time difference A;

[0035] Among them, the method for extracting the standard blending duration B of the mixture includes:

[0036] Obtain the preparation identification code of the mixture;

[0037] Determine the standard blending duration B of the corresponding mixture according to the preset relationship between the preparation identification code and the standard blending duration B;

[0038] Among them, the method for obtaining the range of blending coefficient thresholds under the standard blending duration B includes:

[0039] Obtain the preparation identification code of the mixture;

[0040] Determine the range of blending coefficient thresholds of the corresponding mixture under the standard blending duration B according to the preset relationship between the preparation identification code and the range of blending coefficient thresholds. The preparation identification code includes the product serial number, barcode, two-dimensional code or radio frequency identification code of the rooting agent.

[0041] Further, the method for generating the blending analysis model includes:

[0042] Step c1. Obtain the historical blending quality data, and divide the historical blending quality data into a blending training set and a blending test set; among them, the historical blending quality data includes blending data, status data, blending time difference A, measured stirring data and their corresponding blending evaluation coefficients;

[0043] Step c2. Construct a first prediction model, use the blending data, status data, blending time difference A, and measured stirring data in the blending training set as the input data of the first prediction model, and use the blending evaluation coefficients in the blending training set as the output data of the first prediction model, and train the first prediction model to obtain an initial first prediction model;

[0044] Step c3. Use the blending test set to verify the initial first prediction model, and output the initial first prediction model with a test error less than or equal to the preset test error as the blending analysis model for predicting the blending quality; the first prediction model is decision tree regression, support vector machine regression, random forest regression, long short-term memory network, or recurrent neural network.

[0045] Further, the method for determining whether the rooting agent prepared from the mixture within the standard blending duration B meets the blending quality standard includes:

[0046] Compare the predicted blending evaluation coefficient with the blending coefficient threshold range;

[0047] If the predicted blending evaluation coefficient belongs to the blending coefficient threshold range, it is determined that the rooting agent prepared from the mixture within the standard blending duration B meets the blending quality standard, and continue to control the stirring equipment according to the measured stirring data;

[0048] If the predicted blending evaluation coefficient does not belong to the blending coefficient threshold range, it is determined that the rooting agent prepared from the mixture within the standard blending duration B does not meet the blending quality standard, and a parameter correction instruction is generated.

[0049] Further, the parameter adjustment data includes a stirring speed adjustment value and a temperature adjustment value; the parameter correction model includes a first parameter correction model for feedback of the stirring speed adjustment value and a second parameter correction model for feedback of the temperature adjustment value;

[0050] The generation method of the first parameter correction model for feedback of the stirring speed adjustment value includes:

[0051] Obtain historical stirring training data, and divide the historical stirring training data into a parameter correction training set and a parameter correction test set; the historical stirring training data includes a blending evaluation coefficient, a blending time difference A, measured stirring data, and its corresponding first parameter adjustment data;

[0052] Construct a second prediction model, use the blending evaluation coefficient, the blending time difference A, and the measured stirring data in the parameter correction training set as the input data of the second prediction model, and use the first parameter adjustment data in the parameter correction training set as the output data of the second prediction model, and train the second prediction model to obtain an initial second prediction model;

[0053] Use the parameter correction test set to verify the initial second prediction model, and output the initial second prediction model with a test error less than or equal to the preset test error as the first parameter correction model for feedback of the stirring speed adjustment value; the second prediction model is decision tree regression, support vector machine regression, random forest regression, long short-term memory network, or recurrent neural network.

[0054] Further, the formulation data is the mass fraction of the extract and the auxiliary agent; the mixture includes a natural plant extract and an auxiliary agent.

[0055] In a second aspect, the present invention provides a method for preparing a rooting agent containing a natural plant extract, which is implemented according to the above-mentioned optimized method for preparing a rooting agent containing a natural plant extract.

[0056] In a third aspect, the present invention provides a rooting agent containing a natural plant extract, which is prepared according to the above-mentioned method for preparing a rooting agent containing a natural plant extract.

[0057] Technical effects and advantages of the present invention:

[0058] 1. By analyzing the formulation data (mass fraction of the extract and the auxiliary agent) and the state data (density coefficient ratio and stability coefficient ratio of the mixture), the present invention can determine the optimal mixing and formulation combination of the mixture, reduce the mutual interference between components. Especially for the solubility and miscibility problems of different extracts and auxiliary agents, the stability of the mixture can be improved by a reasonable sequence arrangement, avoiding problems such as stratification and precipitation, improving the uniformity of the mixture, and protecting the activity of sensitive components, ensuring the effectiveness and stability of the rooting agent.

[0059] 2. The present invention also calculates the formulation time difference A and the formulation evaluation coefficient under the predicted formulation time P, which can effectively optimize the time during the stirring process, reduce unnecessary stirring time, and improve production efficiency. At the same time, the formulation evaluation coefficient can reflect the comprehensive effect of various parameters during the formulation process, ensuring that the production meets the quality standards. The optimization based on the time difference makes the formulation time more reasonable, neither causing insufficient stirring nor over-stirring, saving energy consumption and time.

[0060] When the formulation does not meet the quality standards, the stirring equipment system will generate a parameter correction instruction, and obtain parameter adjustment data through the parameter correction model, enabling the stirring equipment to automatically adjust key parameters such as stirring speed and temperature, ensuring the flexible response ability during the stirring process, improving the stability of the production process, and significantly reducing human intervention, improving the automation level and consistency of the rooting agent production. Description of the drawings

[0061] Figure 1 It is a flowchart of the optimized method for preparing a rooting agent containing a natural plant extract in Example 1;

[0062] Figure 2 It is a flowchart of the method for determining the optimal mixing and formulation combination of the mixture according to the state data in Example 1;

[0063] Figure 3 It is a flowchart of the method for obtaining the formulation time difference A of the mixture in Example 1;

[0064] Figure 4 It is a flowchart for generating the formulation analysis model of Example 1. Detailed implementation manners

[0065] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0066] In addition, the accompanying drawings are only schematic diagrams of the present invention and are not necessarily drawn to scale. The same reference numerals in the drawings represent the same or similar parts, and thus repeated descriptions thereof will be omitted. Some of the block diagrams shown in the drawings are functional entities and do not necessarily correspond to physically or logically independent entities. The functional entities can be implemented in the form of software, or implemented in one or more hardware modules or integrated circuits, or implemented in different networks and / or processor methods and / or microcontroller methods.

[0067] It should be understood that although the terms "first", "second", etc. may be used herein to describe various units, these units should not be limited by these terms. These terms are only used to distinguish one unit from another. For example, without departing from the scope of the exemplary embodiments, the first unit may be referred to as the second unit, and similarly, the second unit may be referred to as the first unit. The term "and / or" used herein includes any and all combinations of one or more of the listed related items.

[0068] Example 1

[0069] Please refer to Figure 1 As shown, the present embodiment discloses an optimization method for preparing a rooting agent containing natural plant extracts, including:

[0070] Step 1: Obtain the formulation data of the mixture and obtain the state data of the mixture and the measured stirring data of the stirring device at time T, where T is an integer greater than zero;

[0071] Specifically, the state data includes the density coefficient ratio and the stability coefficient ratio of the mixture, the stirring data includes the temperature and the stirring speed; the formulation data is the mass fraction of the extract and the auxiliary agent; the measured stirring data includes the measured temperature value and the measured stirring speed value.

[0072] It should be understood that the mixture includes natural plant extracts and auxiliary agents, the natural plant extracts refer to raw materials for preparing rooting agents, and the natural plant extracts include willow extracts, seaweed extracts, mushroom extracts, blackberry extracts, jujube extracts, bamboo vinegar and birch sap, etc.; the auxiliary agents include ethanol, fatty alcohol polyoxyethylene ether, xanthan gum, glycerol or water.

[0073] It should be noted that the formulation data of mixtures of different specifications and types are obtained by manual weighing and input; illustratively: natural plant extracts include: willow extract: 2% to 5%; seaweed extract: 1% to 3%; shiitake mushroom extract: 1% to 2%; blackberry extract: 1% to 2%; jujube leaf extract: 0.5% to 1%; bamboo vinegar: 0.5% to 1.5%; birch sap: 1% to 3%; the proportions of auxiliary agents include: ethanol: 5% to 10%; fatty alcohol polyoxyethylene ether (surfactant): 1% to 3%; xanthan gum (thickener): 0.1% to 0.3%; glycerol (humectant): 1% to 2%; water: the remainder is made up to 100%.

[0074] It should be noted that the temperature and stirring speed in the measured stirring data are obtained by collecting and analyzing various sensors installed on the stirring equipment, and the various sensors include temperature sensors and speed sensors.

[0075] In a specific implementation, the method for acquiring the status data includes:

[0076] At time T, the mixture is measured by a densitometer during the preparation process to obtain the actual density value and the standard density value;

[0077] The measured density value is calculated by comparing it with the standard density value to obtain the density coefficient ratio of the mixture.

[0078] In another specific implementation, the method for acquiring status data further includes:

[0079] Acquiring stability characteristic data of the mixture, wherein the stability characteristic data includes pH value, component concentration, and active component content;

[0080] It should be noted that: the pH value in the stable characteristic data is obtained by collecting multiple times with a pH meter and calculating the average value; the component concentration is obtained by collecting multiple times with an ultraviolet-visible spectrophotometer or a high-performance liquid chromatograph and calculating the average value; the active ingredient content is obtained by collecting multiple times with a high-performance liquid chromatograph or a liquid chromatography-mass spectrometer and calculating the average value. It should be noted that there are various ways to obtain pH value, component concentration and active ingredient content in the prior art. The above methods are only examples and the present invention does not impose specific limitations on this.

[0081] After dimensionless processing of the pH value, component concentration, and active ingredient content, formulaic calculations are performed to obtain the real-time stability coefficient μ of the mixture. The calculation formula is as follows:

[0082]

[0083] In the formula, μ represents the real-time stability coefficient of the mixture, Sj represents the pH value, represents the standard value of the pH value, Nd represents the component concentration, represents the standard value of the component concentration, Hl represents the active ingredient content, represents the standard value of the active ingredient content, W1 represents the weight factor of the pH value, W2 represents the weight factor of the component concentration, and W3 represents the weight factor of the active ingredient content.

[0084] The real-time stability coefficient is calculated as a ratio to the standard stability coefficient to obtain the stability coefficient ratio of the mixture.

[0085] It should be noted that: the standard density value and the standard stability coefficient refer to the set density value and the set stability coefficient of the rooting agent that meet the factory standards. The set density value and the set stability coefficient define the factory standards of the rooting agent. When the change rates of the density coefficient and the stability coefficient of the mixture reach the preset standard density value and the standard stability coefficient respectively, the mixture can be marked as a qualified rooting agent.

[0086] Step 2: Determine the optimal mixing and blending combination of the mixture according to the status data;

[0087] Please refer to Figure 2 As shown, in implementation, the method for determining the optimal mixing and blending combination of the mixture according to the status data includes:

[0088] Step a1. In the experimental stage, add the nth group of the mixture to be stirred to the stirring equipment; n = 1, 2,..., N, where N is the number of groups of the mixture to be stirred;

[0089] It should be noted that: the mixture includes N groups of the mixture to be stirred, and different specifications and different types of natural plant extracts and additives are randomly added to the stirring equipment by the staff or the stirring equipment system in sequence.

[0090] Step a2. Preset the temperature and the stirring speed, and obtain the density coefficient ratio and the stability coefficient ratio β in the status data of the nth group of the mixture to be stirred, and calculate the blending evaluation coefficient; the calculation formula of the blending evaluation coefficient is: Tp n = ln(α + β); in the formula, Tp n represents the blending evaluation coefficient of the nth group of the mixture to be stirred, α represents the density coefficient ratio, and ln(·) represents the logarithmic function with e as the base.

[0091] Step a3. Set M ranges of blending coefficient thresholds and set M stirring devices corresponding to the M ranges of blending coefficient thresholds;

[0092] It should be understood that: Each range of blending coefficient thresholds is associated and bound with exactly one stirring device; The preset temperature and stirring speed of each mixture to be stirred are the same; The M stirring devices do not necessarily refer to M actually existing independent stirring devices, but rather M parameters or configurations of stirring devices set according to the characteristics and requirements of the mixtures to be stirred. The settings of these stirring devices are aimed at optimizing the mixing process to meet the specific needs of different types of mixtures, thereby achieving the best mixing effect and stability.

[0093] Step a4. Compare the blending evaluation coefficient of the nth group of mixtures to be stirred with each range of blending coefficient thresholds to obtain the range of blending coefficient thresholds into which the blending evaluation coefficient of the nth group of mixtures to be stirred falls;

[0094] Step a5. According to the range of blending coefficient thresholds into which the blending evaluation coefficient of the nth group of mixtures to be stirred falls, transfer the nth group of mixtures to be stirred to the corresponding stirring device; and let n = n + 1, then jump back to Step a1;

[0095] Step a6. Repeat Steps a1 to a5 until the loop ends when n = N, so that all mixtures to be stirred are allocated to the stirring devices;

[0096] Step a7. After all mixtures to be stirred are transferred, sort the mixtures to be stirred according to the blending evaluation coefficients, select the mixture with the largest blending evaluation coefficient to be preferentially mixed and blended, and use it as the best mixing and blending combination.

[0097] Step 3: Based on the best mixing and blending combination, obtain the blending time difference A of the mixture, and input the blending data, status data, blending time difference A, and measured stirring data into a pre-generated blending analysis model to predict the blending evaluation coefficient at the blending time P, where both P and A are positive integers;

[0098] Please refer to Figure 3 As shown, in the implementation, the method for obtaining the blending time difference A of the mixture includes:

[0099] Step b1. Extract the standard blending duration B of the mixture and the range of blending coefficient thresholds at the standard blending duration B, where B is a positive integer;

[0100] Step b2. Calculate the difference between the blending time P and the time T according to the standard blending duration B to obtain the blending time difference A.

[0101] It should be noted that: The standard blending duration B refers to the set blending time span of the mixture. Further, it should be noted that standard blending durations are preset for extracts of different specifications and types, and the standard blending durations for extracts of different specifications and types are determined according to specific experimental conditions; however, it can be understood that each extract needs to be blended and processed within the standard blending duration B. The blending time P is determined based on the standard blending duration B; that is to say, with the standard blending duration B as the benchmark or reference, the actual blending time P is obtained after adjustment, measurement, or calculation according to this standard value.

[0102] In implementation, the method for the standard blending duration B of the extraction mixture includes:

[0103] Obtain the preparation identification code of the mixture;

[0104] Determine the standard blending duration B of the corresponding mixture according to the preset relationship between the preparation identification code and the standard blending duration B.

[0105] In implementation, the method for obtaining the threshold range of the blending coefficient under the standard blending duration B includes:

[0106] Obtain the preparation identification code of the mixture;

[0107] Determine the threshold range of the blending coefficient of the corresponding mixture under the standard blending duration B according to the preset relationship between the preparation identification code and the threshold range of the blending coefficient. The preparation identification code includes the product serial number, barcode, two-dimensional code, or radio frequency identification code of the rooting agent.

[0108] It should be noted that: In the system database, multiple preset relationships between the preparation identification code and the threshold range of the blending coefficient are pre-stored. By obtaining the preparation identification code of the mixture, the corresponding standard blending duration B of the mixture can be retrieved, as well as the threshold range of the blending evaluation coefficient of the rooting agent finished product blended within the standard blending duration B to which it belongs.

[0109] Further, it should be noted that: The blending time P is determined based on the standard blending duration B and the generation start time. By way of example, assume there is a mixture, the start time for the mixing equipment to blend this mixture is 8:00, and the standard blending duration B of this mixture is 0.5 h. Therefore, the blending time P of this mixture is 8:30; further, assume the T moment is 8:10, then the blending time difference A between the blending time P and the moment T is 20 min.

[0110] Please refer to Figure 4 As shown, specifically, the method for generating the blending analysis model includes:

[0111] Step c1. Obtain the historical blending quality data, and divide the historical blending quality data into a blending training set and a blending test set; wherein, the historical blending quality data includes blending data, status data, blending time difference A, measured stirring data, and their corresponding blending evaluation coefficients;

[0112] Step c2. Construct a first prediction model. Use the blending data, status data, blending time difference A, and measured stirring data in the blending training set as the input data of the first prediction model, and use the blending evaluation coefficients in the blending training set as the output data of the first prediction model. Train the first prediction model to obtain an initial first prediction model;

[0113] Step c3. Use the blending test set to verify the initial first prediction model, and output the initial first prediction model with a test error less than or equal to the preset test error as the blending analysis model for predicting blending quality; the first prediction model is decision tree regression, support vector machine regression, random forest regression, long short-term memory network, or recurrent neural network.

[0114] Step 4: Judge whether the rooting agent prepared from the mixture within the standard blending duration B meets the blending quality standard according to the predicted blending evaluation coefficient. If it meets the standard, continue to control the stirring equipment according to the measured stirring data; if it does not meet the standard, generate a parameter correction instruction;

[0115] In implementation, the method for judging whether the rooting agent prepared from the mixture within the standard blending duration B meets the blending quality standard includes:

[0116] Compare the predicted blending evaluation coefficient with the blending coefficient threshold range;

[0117] If the predicted blending evaluation coefficient belongs to the blending coefficient threshold range, it is determined that the rooting agent prepared from the mixture within the standard blending duration B meets the blending quality standard, and continue to control the stirring equipment according to the measured stirring data;

[0118] If the predicted blending evaluation coefficient does not belong to the blending coefficient threshold range, it is determined that the rooting agent prepared from the mixture within the standard blending duration B does not meet the blending quality standard, and generate a parameter correction instruction.

[0119] It should be noted that when the blending process is completed within the standard blending duration B, the blending evaluation coefficient of the corresponding blended mixture (i.e., the finished rooting agent) should belong to the blending coefficient threshold range, and then the blended mixture (i.e., the finished rooting agent) can be considered to meet the quality standard for factory shipment.

[0120] Step 5: Receive the parameter correction instruction, input the blending evaluation coefficient, blending time difference A, and measured stirring data into the pre-generated parameter correction model to obtain parameter adjustment data;

[0121] Specifically, the parameter adjustment data includes a stirring speed adjustment value and a temperature adjustment value; the parameter correction model includes a first parameter correction model for feedback of the stirring speed adjustment value and a second parameter correction model for feedback of the temperature adjustment value.

[0122] In a specific embodiment, the method for generating the first parameter correction model for feedback of the stirring speed adjustment value includes:

[0123] Obtain historical stirring training data, and divide the historical stirring training data into a parameter correction training set and a parameter correction test set; the historical stirring training data includes a blending evaluation coefficient, a blending time difference A, measured stirring data, and its corresponding first parameter adjustment data;

[0124] Construct a second prediction model, use the blending evaluation coefficient, the blending time difference A, and the measured stirring data in the parameter correction training set as the input data of the second prediction model, use the first parameter adjustment data in the parameter correction training set as the output data of the second prediction model, and train the second prediction model to obtain an initial second prediction model;

[0125] Use the parameter correction test set to verify the initial second prediction model, and output the initial second prediction model with a test error less than or equal to the preset test error as the first parameter correction model for feedback of the stirring speed adjustment value; the second prediction model is a model algorithm such as decision tree regression, support vector machine regression, random forest regression, long short-term memory network, or recurrent neural network.

[0126] It should also be noted that: the method for generating the second parameter correction model for feedback of the temperature adjustment value is the same as the generation process of the first parameter correction model for feedback of the stirring speed adjustment value above. For details, refer to the above text and no further elaboration will be made here; it should be understood that the output data of the first parameter correction model for feedback of the stirring speed adjustment value is the first parameter adjustment data, while the output data of the second parameter correction model for feedback of the temperature adjustment value is the second parameter adjustment data.

[0127] Step 6: Control the stirring equipment to continuously stir and blend the mixture according to the measured stirring data or the parameter adjustment data, and set T = T + a, and return to Step 1, where a is an integer greater than zero;

[0128] It should be noted that: according to the measured stirring data or the parameter adjustment data, the stirring equipment can perform a single stirring process or switch to another stirring process. Specific examples are as follows:

[0129] Suppose at time T, the measured stirring data are a temperature of 30°C and a stirring speed of 300 rpm. Based on these data, the stirring equipment system determines that these stirring conditions can enable the mixture to meet the quality standard of the rooting agent within the standard blending duration B. At this time, the stirring equipment will continuously perform the stirring process according to the measured data at time T, so this process is regarded as a single stirring process.

[0130] If at time T + a, due to internal and external factors, the internal conditions of the stirring equipment change. For example, the temperature of the external environment affects the temperature during the stirring of the equipment. The system may determine that the measured data at time T are no longer sufficient to ensure that the mixture meets the quality standard of the rooting agent within the standard blending duration B. In this case, the system will adjust according to the new parameter adjustment data. Suppose the parameter adjustment data at this time are a temperature of 40°C and a stirring speed of 450 rpm. The stirring equipment will stir according to these new parameters to ensure that the mixture meets the blending quality requirements within the standard time. Therefore, this process is defined as a converted stirring process.

[0131] It should be noted that with the progress of the blending time and the changes of internal and external factors, the parameter adjustment data may be adjusted in real time to ensure the quality of the final rooting agent product.

[0132] Step 7: Repeat steps 1 - 6 until T = B, then end the loop, complete the stirring and blending of the mixture, and obtain the finished rooting agent product.

[0133] It should be understood that: as time passes during the blending process, the stirring equipment system will continuously perform adaptive parameter adjustment and control to ensure that the finished rooting agent product meets the factory quality standard within the established time, thereby avoiding over - blending of the rooting agent or non - compliance of the blending quality of the finished rooting agent product within the established time.

[0134] In this embodiment, by analyzing the blending data (mass fractions of the extract and the auxiliary agent) and the state data (density coefficient ratio and stability coefficient ratio of the mixture), the optimal blending combination of the mixture can be determined, reducing the mutual interference between components. Especially for the solubility and miscibility problems of different extracts and auxiliary agents, the stability of the mixture can be improved by arranging a reasonable sequence, avoiding problems such as stratification and precipitation, improving the uniformity of the mixture, and protecting the activity of sensitive components, ensuring the effectiveness and stability of the rooting agent.

[0135] In this embodiment, by calculating the blending time difference A and the blending evaluation coefficient under the predicted blending time P, the time during the stirring process can be effectively optimized, unnecessary stirring time can be reduced, and production efficiency can be improved. At the same time, the blending evaluation coefficient can reflect the comprehensive effects of various parameters during the blending process, ensuring that production meets quality standards. The optimization based on the time difference makes the blending time more reasonable, neither causing insufficient stirring nor over-stirring, thus saving energy consumption and time.

[0136] When the blending does not meet the quality standards, the stirring equipment system will generate a parameter correction instruction, and obtain parameter adjustment data through the parameter correction model, enabling the production equipment to automatically adjust key parameters such as stirring speed and temperature, ensuring the flexible response ability during the production process, improving the stability of the production process, significantly reducing human intervention, and enhancing the automation level and consistency of rooting agent production.

[0137] The formulas involved above are all calculated by removing the dimension and taking their numerical values. They are obtained by collecting a large amount of data for software simulation to get a formula closest to the actual situation. The weight factors in the formula and various preset thresholds in the analysis process are set by those skilled in the art according to the actual situation or obtained through a large amount of data simulation; the size of the weight factor is a specific value obtained by quantifying each parameter for subsequent comparison. Regarding the size of the weight factor, it depends on the amount of sample data and the processing coefficients initially set by those skilled in the art for each group of sample data; as long as it does not affect the proportional relationship between the parameters and the quantified values.

[0138] Embodiment 2

[0139] This embodiment provides a method for preparing a rooting agent containing natural plant extracts, which is implemented according to the optimization method for preparing a rooting agent containing natural plant extracts in Embodiment 1.

[0140] Embodiment 3

[0141] This embodiment provides a rooting agent containing natural plant extracts, which is prepared according to the method for preparing a rooting agent containing natural plant extracts in Embodiment 2.

[0142] The above is only the specific implementation manner of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present application, and all should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

[0143] Finally: The above is only the preferred embodiment of the present invention and is not used to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for optimizing the preparation of a rooting agent containing natural plant extracts, characterized in that, Including: Step 1: Obtain the blending data of the mixture, and obtain the state data of the mixture and the measured stirring data of the stirring equipment at time T, where T is an integer greater than zero; the measured stirring data includes the measured temperature value and the measured stirring speed value; Step 2: Determine the optimal mixing and blending combination of the mixture according to the state data; Step 3: Obtain the blending time difference A of the mixture based on the optimal mixing and blending combination, and input the blending data, state data, blending time difference A, and measured stirring data into a pre-generated blending analysis model to predict the blending evaluation coefficient at blending time P, where both P and A are integers greater than zero; Step 4: Determine whether the rooting agent prepared by blending the mixture within the standard blending duration B meets the blending quality standard according to the predicted blending evaluation coefficient. If it meets the standard, continue to control the stirring equipment according to the measured stirring data; if it does not meet the standard, generate a parameter correction instruction, where B is an integer greater than zero; Step 5: Receive the parameter correction instruction, and input the blending evaluation coefficient, blending time difference A, and measured stirring data into a pre-generated parameter correction model to obtain parameter adjustment data; Step 6: Control the stirring equipment to continuously stir and blend the mixture according to the measured stirring data or parameter adjustment data, and let T = T + a, and return to Step 1, where a is an integer greater than zero; Step 7: Repeat Steps 1 to 6 until T = B, then end the loop, complete the stirring and blending of the mixture, and prepare the finished rooting agent.

2. The optimized preparation method of the rooting agent containing natural plant extracts according to claim 1, characterized in that The method for determining the optimal mixing and blending combination of the mixture according to the state data includes: Step a1. Add the nth group of the mixture to be stirred to the stirring equipment; n = 1, 2, ……, N, where N is the number of groups of the mixture to be stirred; Step a2. Preset the temperature and stirring speed, and obtain the density coefficient ratio and stability coefficient ratio β in the state data of the nth group of mixtures to be stirred, and calculate the formulation evaluation coefficient; the calculation formula of the formulation evaluation coefficient is: Tp n = ln(α + β); where Tp n represents the formulation evaluation coefficient of the nth group of mixtures to be stirred, α represents the density coefficient ratio, and ln(·) represents the logarithmic function with base e; Step a3. Set M blending coefficient threshold ranges, and set M stirring equipment corresponding to the M blending coefficient threshold ranges; each blending coefficient threshold range is associated and bound to only one stirring equipment; Step a4. Compare the blending evaluation coefficient of the nth group of the mixture to be stirred with each blending coefficient threshold range to obtain the blending coefficient threshold range into which the blending evaluation coefficient of the nth group of the mixture to be stirred falls; Step a5. According to the blending coefficient threshold range into which the blending evaluation coefficient of the nth group of the mixture to be stirred falls, transfer the nth group of the mixture to be stirred to the corresponding stirring equipment; and let n = n + 1, then jump back to Step a1; Step a6. Repeat Steps a1 to a5 until n = N to end the loop, so that all the mixtures to be stirred are allocated to the stirring equipment; Step a7. After all the mixtures to be stirred are transferred, sort the mixtures to be stirred according to the blending evaluation coefficient, select the mixture with the largest blending evaluation coefficient to be preferentially mixed and blended, and use it as the optimal mixing and blending combination.

3. The optimization method for preparing a rooting agent containing natural plant extracts according to claim 2, characterized in that, The method for obtaining the density coefficient ratio includes: At time T, measure the measured density value of the mixture during the blending process by a densitometer, and obtain the standard density value; Perform a ratio calculation on the measured density value and the standard density value to obtain the density coefficient ratio of the mixture; The method for obtaining the stability coefficient ratio includes: Obtain the stable characteristic data of the mixture, where the stable characteristic data includes pH value, component concentration, and active ingredient content; After dimensionless processing of the pH value, component concentration, and active ingredient content, perform formulaic calculation to obtain the real-time stability coefficient μ of the mixture; Perform ratio calculation on the real-time stability coefficient and the standard stability coefficient to obtain the stability coefficient ratio of the mixture.

4. The optimization method for preparing a rooting agent containing natural plant extracts according to claim 1, characterized in that, The method for obtaining the dispensing time difference A of the mixture includes: Step b1. Extract the standard dispensing duration B of the mixture and the threshold range of the dispensing coefficient under the standard dispensing duration B; Step b2. Calculate the difference between the dispensing time P and the moment T according to the standard dispensing duration B to obtain the dispensing time difference A; Among them, the method for extracting the standard dispensing duration B of the mixture includes: Obtain the preparation identification code of the mixture; Determine the standard dispensing duration B of the corresponding mixture according to the preset relationship between the preparation identification code and the standard dispensing duration B; The method for obtaining the threshold range of the dispensing coefficient under the standard dispensing duration B includes: Obtain the preparation identification code of the mixture; Determine the threshold range of the dispensing coefficient of the corresponding mixture under the standard dispensing duration B according to the preset relationship between the preparation identification code and the threshold range of the dispensing coefficient. The preparation identification code includes the product serial number, barcode, two-dimensional code, or radio frequency identification code of the rooting agent.

5. The optimization method for preparing the rooting agent containing natural plant extracts according to claim 4, wherein The method for generating the dispensing analysis model includes: Step c1. Obtain the historical dispensing quality data, and divide the historical dispensing quality data into a dispensing training set and a dispensing test set; among them, the historical dispensing quality data includes dispensing data, status data, dispensing time difference A, measured stirring data, and their corresponding dispensing evaluation coefficients; Step c2. Construct a first prediction model, use the dispensing data, status data, dispensing time difference A, and measured stirring data in the dispensing training set as the input data of the first prediction model, and use the dispensing evaluation coefficients in the dispensing training set as the output data of the first prediction model, and train the first prediction model to obtain an initial first prediction model; Step c3. Use the dispensing test set to verify the initial first prediction model, and output the initial first prediction model with a test error less than or equal to the preset test error as the dispensing analysis model for predicting the dispensing quality; the first prediction model is decision tree regression, support vector machine regression, random forest regression, long short-term memory network, or recurrent neural network.

6. The optimization method for preparing a rooting agent containing a natural plant extract according to claim 5, characterized in that, The method for determining whether the rooting agent dispensed within the standard dispensing duration B of the mixture meets the dispensing quality standard includes: Compare the predicted dispensing evaluation coefficient with the threshold range of the dispensing coefficient; If the predicted dispensing evaluation coefficient belongs to the threshold range of the dispensing coefficient, it is determined that the rooting agent dispensed from the mixture within the standard dispensing duration B meets the dispensing quality standard, and continue to control the stirring equipment according to the measured stirring data; If the predicted dispensing evaluation coefficient does not belong to the threshold range of the dispensing coefficient, it is determined that the rooting agent dispensed from the mixture within the standard dispensing duration B does not meet the dispensing quality standard, and generate a parameter correction instruction.

7. The optimization method for preparing the rooting agent containing natural plant extracts according to claim 6, characterized in that, The parameter adjustment data includes a stirring speed adjustment value and a temperature adjustment value; the parameter correction model includes a first parameter correction model for feedback of the stirring speed adjustment value and a second parameter correction model for feedback of the temperature adjustment value; The generation method of the first parameter correction model for feedback of the stirring speed adjustment value includes: Obtain historical stirring training data, and divide the historical stirring training data into a parameter correction training set and a parameter correction test set; the historical stirring training data includes a blending evaluation coefficient, a blending time difference A, measured stirring data, and its corresponding first parameter adjustment data; Construct a second prediction model, use the blending evaluation coefficient, the blending time difference A, and the measured stirring data in the parameter correction training set as the input data of the second prediction model, use the first parameter adjustment data in the parameter correction training set as the output data of the second prediction model, and train the second prediction model to obtain an initial second prediction model; Use the parameter correction test set to verify the initial second prediction model, and output the initial second prediction model with a test error less than or equal to the preset test error as the first parameter correction model for feedback of the stirring speed adjustment value; the second prediction model is decision tree regression, support vector machine regression, random forest regression, long short-term memory network, or recurrent neural network.

8. The optimization method for preparing a rooting agent containing natural plant extracts according to claim 7, characterized in that The blending data is the mass fraction of the extract and the auxiliary agent; the mixture includes a natural plant extract and an auxiliary agent.

9. Preparation method of rooting agent containing natural plant extract, characterized in that, Implement according to the optimization method for preparing a rooting agent containing a natural plant extract as described in any one of claims 1-8.

10. Rooting agent containing natural plant extracts, characterized in that, Obtained according to the method for preparing a rooting agent containing a natural plant extract as described in claim 9.

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