Preparation formula and production method for maroon wheat straw dye
A technology of wheat straw and dyes, applied in the field of plant dyes, to achieve the effects of wide sources, scientific formulas, and short process lines
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Embodiment 1
[0015] The formula weight ratio range for preparing the sorrel wheat straw dye of the present invention is: 10-30 parts of cooked acorns, 10-30 parts of rose hips, 10-30 parts of raspberries, 5-15 parts of alum, 5-15 parts of iron ion compound solution 30-80 parts of mineral water.
Embodiment 2
[0017] The preferred weight ratio range of the formula for preparing sorrel wheat straw dye of the present invention is: 10-25 parts of cooked acorns, 10-25 parts of rose hips, 10-25 parts of raspberries, 5-10 parts of alum, 5-25 parts of iron ion compound solution 10 parts, 30-70 parts of mineral water.
Embodiment 3
[0019] The optimum weight ratio range of the formula for preparing the sorrel wheat straw dye of the present invention is: 15 parts of cooked acorns, 15 parts of rosehip, 15 parts of raspberry, 8 parts of alum, 7 parts of iron ion compound solution and 60 parts of mineral water.
[0020] The above-mentioned components are prepared into the production method of the chestnut wheat straw dyestuff of the present invention. The main technological process is: material selection, material cutting, drying, soaking, boiling, mixing, precipitation, dyeing, and finished product. The specific operation method is as follows: Steps: A, material selection, according to the weight ratio of raw materials, select cooked acorns, rose hips, raspberries, alum, iron ion compound solution, mineral water that meet the national hygiene and quality standards for standby; B, cutting materials, will select The raw materials except alum, iron ion compound solution, and mineral water are cut into blocks...
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