CN105237162A - Vegetable water-retention and anti-freezing agent preparation method - Google Patents
Vegetable water-retention and anti-freezing agent preparation method Download PDFInfo
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- CN105237162A CN105237162A CN201510576234.5A CN201510576234A CN105237162A CN 105237162 A CN105237162 A CN 105237162A CN 201510576234 A CN201510576234 A CN 201510576234A CN 105237162 A CN105237162 A CN 105237162A
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Abstract
The present invention relates to a vegetable water-retention and anti-freezing agent preparation method, and belongs to the technical field of agriculture. In the prior art, the current traditional vegetable anti-freezing measures have disadvantages of trouble operation and high labor intensity, the re-disassembly is required in the next spring so as to cause the serious waste of resources, and the anti-freezing agents on the market mostly are chemical compounds, and have disadvantages of high cost, low stability and single function. According to the present invention, based on the problems in the prior art, red mud is treated, the treated red mud, corn cob, rice bran, glucose and the like are mixed to prepare a flammulina velutipes culture medium, flammulina velutipes is cultured with the flammulina velutipes culture medium to obtain anti-freezing protein, and the anti-freezing protein, palm wax, urinary chelated ion calcium and zeatin are uniformly mixed to prepare the vegetable water-retention and anti-freezing agent. The embodiments of the present invention demonstrate that: compared with the anti-freezing agent, the prepared vegetable water-retention and anti-freezing agent has the following advantages of improved survival rate of 15-20%, simple operation, easy use, high stability, and water retention effect.
Description
Technical field
The present invention relates to the preparation method of a kind of vegetables water retaining and antifreezing agent, belong to agricultural technology field.
Background technology
Wintering Period temperature is below 0 DEG C, and plant often there will be the injured or phenomena of mortality of cell.The main freeze injury class of vegetables is rhizome freeze injury: rhizome cortex blackout is dead, gently then betides local, heavy then form black ring, and complete stool is withered; Root system freeze injury: be not easily found in its freeze injury of root system of underground growth, but highly significant is affected on overground part, show that rudiment in spring is late or irregular, or there is the phenomenons such as drying shrinkage again after exhibition leaf, dig root system and then can see outer skin browning look, cortex and xylem is separated, and even comes off.
One of antifreezing measures that current plant is main are exactly spray frostproofer, frostproofer is antifreezing agent again, be applied on all kinds of plant and can significantly improve green plants and each planting fruit-trees, the disease-resistant anti-low temperature of nursery stock, the freezing tolerance of cold spell in later spring, effectively prevent early late frost from attacking, avoid or alleviate by freeze injury.Foliage-spray anti-freeze type spraying conerete, reverse-resisting yield-increasing agent, natural pond liquid etc. before surviving the winter, but these frostproofers mostly are synthetics, and cost is high, and material stability is low, and function is comparatively single.
The antifreezing measures of tradition vegetables are for be incubated its epiphragma, and troublesome poeration, labour intensity is large, and also needs spring in the coming year to take apart again, causes the wasting of resources comparatively serious.
Summary of the invention
Technical problem to be solved by this invention: for the antifreezing measures of current traditional vegetables, troublesome poeration, labour intensity is large, and also need spring in the coming year to take apart again, cause the wasting of resources comparatively serious, and some frostproofers mostly in the market are synthetics, cost is high, material stability is low, function is comparatively single, the invention provides a kind of by processing red mud, with corn cob, rice bran, the obtained culture medium for golden mushroom of the mixing such as glucose, needle mushroom is cultivated, obtain antifreeze protein, then with palm wax, urine base chelating ion calcium and zeatin mix, obtained a kind of vegetables water retaining and antifreezing agent.
for solving the problems of the technologies described above, the present invention adopts technical scheme as described below to be: the preparation method of a kind of vegetables water retaining and antifreezing agent, and its concrete preparation process is:
(1) get red mud to put into baking oven and dry, put into pulverizer and be ground into 90 ~ 100 order particles, then according to mass percent, get 19.2 ~ 20.4% red mud particles, 50 ~ 60% corn cobs, 10 ~ 15% rice brans, 8 ~ 12% glucose, 1 ~ 2% terra alba, 0.4 ~ 1% calcium superphosphate and 0.2 ~ 0.8% calcium carbonate, stir, add water wherein, ensure that its water content is 65 ~ 70%, load in needle mushroom culture bag, then high-temperature sterilization 1 ~ 2h will be carried out, temperature is set as 150 ~ 180 DEG C, and pressure setting is 1 ~ 2MPa;
(2) by the needle mushroom culture bag two ends inoculation Needle mushroom strain after above-mentioned sterilizing, inoculate according to every bottle of strain inoculation 55 ~ 62 bags, then culture bag is moved into culturing room, it is 5 ~ 10 DEG C that temperature controls, in culturing room, the concentration of Carbon Dioxide in Air is lower than 0.6%, cultivates 8 ~ 15 days;
(3) after above-mentioned cultivation terminates, remove culture bag, the solids of its inside is put into pulverizer, be ground into 100 ~ 120 order particulate matter, the particulate matter be ground into is put into container, adds water logging wherein and do not have particulate matter 4 ~ 6cm, stir 20 ~ 35min, then leave standstill 5 ~ 10min, remove floating matter waterborne;
(4) in said vesse, add the urine base chelating ion calcium of solids quality 0.01 ~ 0.03 times in culture bag, the palm wax of solids quality 0.2 ~ 0.4 times in culture bag, the polyoxyethylene glycol of solids quality 0.3 ~ 0.6 times in culture bag, the zeatin of solids quality 0.03 ~ 0.05 times in the glycerin fatty acid ester of solids quality 0.05 ~ 0.1 times and culture bag in culture bag, slowly be heated to 40 ~ 50 DEG C, stir 30 ~ 50min, then add isopyknic 50 ~ 60 DEG C of water with polyoxyethylene glycol wherein, stir 20 ~ 30min;
(5) to be mixed complete after be cooled to 28 ~ 35 DEG C, again the mixture in container is poured in homogenizer and process, then in the mixture after homogenizer process, add the study on brassinolide of mixture quality 0.01 ~ 0.03 times, stir, the agent of vegetables water retaining and antifreezing can be obtained.
Application method of the present invention: cold current or cooling first 5 ~ 7 days, 100 ~ 120mL water is added according to the vegetables water retaining and antifreezing agent obtained by every gram of the present invention, mix, spray 20 ~ 30L mixed solution by every mu, be sprayed on vegetables, spray 2 ~ 3 days continuously, observe after using, vegetable growth is good, and compared with the vegetables water retaining and antifreezing agent for using obtained by the present invention, surviving rate improves 15 ~ 20%.
the present invention is compared with additive method, and beneficial effect is:
(1) simple to operate, be easy to use;
(2) the frostproofer material stability obtained by the present invention is high, and has water retention.
Embodiment
Get red mud to put into baking oven and dry, put into pulverizer and be ground into 90 ~ 100 order particles, then according to mass percent, get 19.2 ~ 20.4% red mud particles, 50 ~ 60% corn cobs, 10 ~ 15% rice brans, 8 ~ 12% glucose, 1 ~ 2% terra alba, 0.4 ~ 1% calcium superphosphate and 0.2 ~ 0.8% calcium carbonate, stir, add water wherein, ensure that its water content is 65 ~ 70%, load in needle mushroom culture bag, then high-temperature sterilization 1 ~ 2 will be carried out, temperature is set as 150 ~ 180 DEG C, and pressure setting is 1 ~ 2MPa; By the needle mushroom culture bag two ends inoculation Needle mushroom strain after above-mentioned sterilizing, inoculate according to every bottle of strain inoculation 55 ~ 62 bags, then culture bag is moved into culturing room, it is 5 ~ 10 DEG C that temperature controls, in culturing room, the concentration of Carbon Dioxide in Air is lower than 0.6%, cultivates 8 ~ 15 days; After above-mentioned cultivation terminates, remove culture bag, the solids of its inside is put into pulverizer, be ground into 100 ~ 120 order particulate matter, the particulate matter be ground into is put into container, adds water logging wherein and do not have particulate matter 4 ~ 6cm, stir 20 ~ 35min, then leave standstill 5 ~ 10min, remove floating matter waterborne; The urine base chelating ion calcium of solids quality 0.01 ~ 0.03 times in culture bag is added in said vesse, the palm wax of solids quality 0.2 ~ 0.4 times in culture bag, the polyoxyethylene glycol of solids quality 0.3 ~ 0.6 times in culture bag, the zeatin of solids quality 0.03 ~ 0.05 times in the glycerin fatty acid ester of solids quality 0.05 ~ 0.1 times and culture bag in culture bag, slowly be heated to 40 ~ 50 DEG C, stir 30 ~ 50min, then add isopyknic 50 ~ 60 DEG C of water with polyoxyethylene glycol wherein, stir 20 ~ 30min; To be mixed complete after be cooled to 28 ~ 35 DEG C, again the mixture in container is poured in homogenizer and process, then in the mixture after homogenizer process, add the study on brassinolide of mixture quality 0.01 ~ 0.03 times, stir, the agent of vegetables water retaining and antifreezing can be obtained.
Example 1
Get 900g red mud to put into baking oven and dry, put into pulverizer and be ground into 90 order particles, then 179.2g red mud particle, 380g corn cob, 90g rice bran, 98g glucose, 12g terra alba, 5g calcium superphosphate and 2.1g calcium carbonate is got, stir, add water wherein, ensure that its water content is 65%, load in needle mushroom culture bag, then will carry out high-temperature sterilization 1h, temperature is set as 150 DEG C, and pressure setting is 1MPa; By the needle mushroom culture bag two ends inoculation Needle mushroom strain after above-mentioned sterilizing, inoculate according to every bottle of strain inoculation 55 bags, then culture bag is moved into culturing room, it is 5 DEG C that temperature controls, and in culturing room, the concentration of Carbon Dioxide in Air is lower than 0.6%, cultivates 8 days; After above-mentioned cultivation terminates, remove culture bag, the solids of its inside is put into pulverizer, be ground into 100 order particulate matter, the particulate matter be ground into is put into container, add water logging wherein and do not have particulate matter 4cm, stir 20min, then leave standstill 5min, remove floating matter waterborne; The urine base chelating ion calcium of 6.6g is added, the palm wax of 132g, the polyoxyethylene glycol of 140g in said vesse, the glycerin fatty acid ester of 7.8g and the zeatin of 7.2g, be slowly heated to 40 DEG C, stirs 30min, then add isopyknic 50 DEG C of water with polyoxyethylene glycol wherein, stir 20min; To be mixed complete after be cooled to 28 ~ 35 DEG C, then the mixture in container poured in homogenizer process, in the mixture after homogenizer process, then add the study on brassinolide of 10.2g, stir, the agent of vegetables water retaining and antifreezing can be obtained.
at cold current or lower the temperature first 5 days, 100mL water is added according to the vegetables water retaining and antifreezing agent obtained by every gram of the present invention, mix, spray 20L mixed solution by every mu, be sprayed on vegetables, spray 2 days continuously, observe after using, vegetable growth is good, and compared with the vegetables water retaining and antifreezing agent for using obtained by the present invention, surviving rate improves 15%.
Example 2
Get 900g red mud to put into baking oven and dry, put into pulverizer and be ground into 90 ~ 100 order particles, then according to mass percent, get 182g red mud particle, 400g corn cob, 96g rice bran, 109g glucose, 13.2g terra alba, 6.3g calcium superphosphate and 3.6g calcium carbonate, stir, add water wherein, ensure that its water content is 70%, load in needle mushroom culture bag, then will carry out high-temperature sterilization 2h, temperature is set as 180 DEG C, and pressure setting is 2MPa; By the needle mushroom culture bag two ends inoculation Needle mushroom strain after above-mentioned sterilizing, inoculate according to every bottle of strain inoculation 62 bags, then culture bag is moved into culturing room, it is 10 DEG C that temperature controls, in culturing room, the concentration of Carbon Dioxide in Air is lower than 0.6%, cultivates 15 days; After above-mentioned cultivation terminates, remove culture bag, the solids of its inside is put into pulverizer, be ground into 120 order particulate matter, the particulate matter be ground into is put into container, add water logging wherein and do not have particulate matter 6cm, stir 35min, then leave standstill 10min, remove floating matter waterborne; The urine base chelating ion calcium of 7.4g is added in said vesse, the palm wax of solids quality 143g, the polyoxyethylene glycol of 152g, the glycerin fatty acid ester of 8.5g and the zeatin of 9.0g, slowly be heated to 50 DEG C, stir 50min, then add isopyknic 60 DEG C of water with polyoxyethylene glycol wherein, stir 30min; To be mixed complete after be cooled to 35 DEG C, then the mixture in container poured in homogenizer process, in the mixture after homogenizer process, then add the study on brassinolide of 13.4g, stir, the agent of vegetables water retaining and antifreezing can be obtained.
At cold current or lower the temperature first 7 days, 120mL water is added according to the vegetables water retaining and antifreezing agent obtained by every gram of the present invention, mix, spray 30L mixed solution by every mu, be sprayed on vegetables, spray 3 days continuously, observe after using, vegetable growth is good, and compared with the vegetables water retaining and antifreezing agent for using obtained by the present invention, surviving rate improves 20%.
Example 3
Get red mud to put into 900g baking oven and dry, put into pulverizer and be ground into 90 ~ 100 order particles, then according to mass percent, get 180g red mud particle, 390g corn cob, 94g rice bran, 100g glucose, 12.5g terra alba, 6g calcium superphosphate and 3.4g calcium carbonate, stir, add water wherein, ensure that its water content is 67%, load in needle mushroom culture bag, then will carry out high-temperature sterilization 1h, temperature is set as 160 DEG C, and pressure setting is 2MPa; By the needle mushroom culture bag two ends inoculation Needle mushroom strain after above-mentioned sterilizing, inoculate according to every bottle of strain inoculation 60 bags, then culture bag is moved into culturing room, it is 8 DEG C that temperature controls, and in culturing room, the concentration of Carbon Dioxide in Air is lower than 0.6%, cultivates 10 days; After above-mentioned cultivation terminates, remove culture bag, the solids of its inside is put into pulverizer, be ground into 100 order particulate matter, the particulate matter be ground into is put into container, add water logging wherein and do not have particulate matter 5cm, stir 24min, then leave standstill 8min, remove floating matter waterborne; The urine base chelating ion calcium of 7g is added, the palm wax of 139g, the polyoxyethylene glycol of 148g in said vesse, the glycerin fatty acid ester of 8g and the zeatin of 8.6g, be slowly heated to 5 DEG C, stirs 40min, then add isopyknic 55 DEG C of water with polyoxyethylene glycol wherein, stir 26min; To be mixed complete after be cooled to 30 DEG C, then the mixture in container poured in homogenizer process, in the mixture after homogenizer process, then add the study on brassinolide of 12.6g, stir, the agent of vegetables water retaining and antifreezing can be obtained.
At cold current or lower the temperature first 6 days, 110mL water is added according to the vegetables water retaining and antifreezing agent obtained by every gram of the present invention, mix, spray 25L mixed solution by every mu, be sprayed on vegetables, spray 3 days continuously, observe after using, vegetable growth is good, and compared with the vegetables water retaining and antifreezing agent for using obtained by the present invention, surviving rate improves 17%.
Claims (1)
1. a preparation method for vegetables water retaining and antifreezing agent, is characterized in that concrete preparation process is:
(1) get red mud to put into baking oven and dry, put into pulverizer and be ground into 90 ~ 100 order particles, then according to mass percent, get 19.2 ~ 20.4% red mud particles, 50 ~ 60% corn cobs, 10 ~ 15% rice brans, 8 ~ 12% glucose, 1 ~ 2% terra alba, 0.4 ~ 1% calcium superphosphate and 0.2 ~ 0.8% calcium carbonate, stir, add water wherein, ensure that its water content is 65 ~ 70%, load in needle mushroom culture bag, then high-temperature sterilization 1 ~ 2h will be carried out, temperature is set as 150 ~ 180 DEG C, and pressure setting is 1 ~ 2MPa;
(2) by the needle mushroom culture bag two ends inoculation Needle mushroom strain after above-mentioned sterilizing, inoculate according to every bottle of strain inoculation 55 ~ 62 bags, then culture bag is moved into culturing room, it is 5 ~ 10 DEG C that temperature controls, in culturing room, the concentration of Carbon Dioxide in Air is lower than 0.6%, cultivates 8 ~ 15 days;
(3) after above-mentioned cultivation terminates, remove culture bag, the solids of its inside is put into pulverizer, be ground into 100 ~ 120 order particulate matter, the particulate matter be ground into is put into container, adds water logging wherein and do not have particulate matter 4 ~ 6cm, stir 20 ~ 35min, then leave standstill 5 ~ 10min, remove floating matter waterborne;
(4) in said vesse, add the urine base chelating ion calcium of solids quality 0.01 ~ 0.03 times in culture bag, the palm wax of solids quality 0.2 ~ 0.4 times in culture bag, the polyoxyethylene glycol of solids quality 0.3 ~ 0.6 times in culture bag, the zeatin of solids quality 0.03 ~ 0.05 times in the glycerin fatty acid ester of solids quality 0.05 ~ 0.1 times and culture bag in culture bag, slowly be heated to 40 ~ 50 DEG C, stir 30 ~ 50min, then add isopyknic 50 ~ 60 DEG C of water with polyoxyethylene glycol wherein, stir 20 ~ 30min;
(5) to be mixed complete after be cooled to 28 ~ 35 DEG C, again the mixture in container is poured in homogenizer and process, then in the mixture after homogenizer process, add the study on brassinolide of mixture quality 0.01 ~ 0.03 times, stir, the agent of vegetables water retaining and antifreezing can be obtained.
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Cited By (2)
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| CN105850427A (en) * | 2016-04-08 | 2016-08-17 | 湖南农业大学 | Antifreeze method for potatoes (vegetables) cultivated by aid of facilities and application of antifreeze method |
| CN109315248A (en) * | 2018-11-01 | 2019-02-12 | 钮云 | Ionized calcium in agricultural production application and its plantation harvest ionized calcium rice |
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| CN103951527A (en) * | 2014-05-23 | 2014-07-30 | 黑龙江省林业科学研究所 | Anti-freezing agent for poplar and application of anti-freezing agent |
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| CN1288930A (en) * | 1999-09-17 | 2001-03-28 | 中国石油化工集团公司 | Grape vine water-retaining antifreezer and its preparation |
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| JP2006273749A (en) * | 2005-03-29 | 2006-10-12 | Mi Tec:Kk | Method for producing carboxylate |
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Application publication date: 20160113 |