2results about How to "No roughness" patented technology

A lighting device (1) comprises a plurality of LED light sources (2) each provided with a collimating member (3) having a main direction of light propagation (33), and an at least partially transparent optical arrangement (4, 6) positioned adjacent to the collimating members (3) such that light generated by the LED light sources (2) and propagated by the collimating members (3) into the main direction of light propagation (33) passes through the optical arrangement (4, 6). The optical arrangement (4, 6) has a microstructure (41) with a plurality of refractive cells (43) configured to shape the light passing through the optical arrangement (4, 6). Each of the plurality of refractive cells has a shoulder angle relative to the main direction of light propagation and the plurality of refractive cells (43) has refractive cells (43) with differing shoulder angles.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.