39results about How to "Warm color" patented technology

A multiple function lighting fixture that uses compact fluorescent lamps (CFL), and circular fluorescent lamps positioned in strategic locations inside a lampshade. A shield within the lampshade divides the area into a primary interior zone and a secondary interior zone. One of the respective lamps is located in each of the respective interior zones. One of the lamps provides for upwardly directed light and the other lamp provides downwardly directed light. The inner and outer surfaces of the shield may have reflective properties. The lampshade may have portions thereof having light transmitting properties. The inner surface of the lampshade may have reflective properties in some areas. LEDs may be mounted in various areas of the respective primary interior zone and secondary interior zones. The light fixture may also have dimmer control switches/sensors and there may be sensors for remote control operation for turning the respective lamps on and off.

A non-aqueous inkjet ink includes a diketopyrrolo-pyrrole pigment and at least one polyalkyleneglycol dialkylether having a molecular weight of at least 250. Also, a method for manufacturing decorative laminates using the non-aqueous inkjet ink is provided.

The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.

The invention provides an LED device with an improved LED color rendering index (CRI) and a manufacturing method thereof. The LED device comprises an LED support (1), an electrode pin (2), an LED chip (3), a gold line (4), a fluorescent powder layer (5) and an encapsulation layer (6), wherein the electrode pin (2) and he LED chip (3) are fixed on the upper surface of the LED support (1), the gold line (4) is used for connecting the LED chip (3) and the electrode pin (2), the fluorescent powder layer (5) is coated on the LED chip (3) and the encapsulation layer (6) is coated on the fluorescent powder layer (5), and the fluorescent powder layer (5) or the encapsulation layer (6) is doped with organic materials. In the invention, the organic materials is added to an LED structure, so that light emitted through the LED chip can effectively excite the organic material and enable the organic material to be subjected to photoluminescence so as to generate a light spectrum with a better CRI, and thus, the LED CRI is effectively improved. In addition, the organic materials are relatively diverse in types, relatively cheap in price, more easy to prepare and large in spectrum adjustability, therefore, a better application value can be achieved for the practical production of the LED industry.

The invention discloses appetizing lentinus edodes stem hoisin sauce with digestion promoting and beautifying functions and a preparing method thereof. The appetizing lentinus edodes stem hoisin sauce is prepared from, by weight, 300-350 parts of lentinus edodes stem, 100-120 parts of corn, 10-12 parts of fennel, 10-12 parts of table salt, 20-23 parts of white granulated sugar, 15-18 parts of ground pepper, 7-8 parts of nisin, 23-25 parts of dried small shrimp meal, 30-35 parts of propolis, 25-30 parts of rice vinegar, 50-60 parts of yogurt, 100-120 parts of pea, 30-35 parts of agar, 20-23 parts of abalone powder, 50-60 parts of hawthorn fruit juice, 10-12 parts of pericarpium citri reticulatae, 8-9 parts of formosan lattuce herb and a proper amount of olive oil. The appetizing lentinus edodes stem hoisin sauce contains various of nutrients, lentinus edodes taste is thick, sauce taste is moderate, colloid is dense, color is mild, and effective constituents in the appetizing lentinus edodes stem hoisin sauce have digestion promoting, beautifying, deficient heat clearing, fatigue resisting and cancer resisting effects as well as other healthcare effects.

The invention relates to a multifunctional kiln for ceramic and a firing process thereof. The multifunctional kiln comprises a fire head and a kiln body; a firewood burning bin is formed in the fire head; a firewood charging device communicating with the firewood burning bin is arranged at the external of the fire head; a pulley is arranged at the bottom of the fire head; a flue is arranged at theexternal of the kiln body; a kiln bin communicating with the flue is formed in the kiln body; the flue is provided with a flue gate plate; a kiln car is arranged in the kiln bin; a laminate is erected at the top of the kiln car through a support column; silicon carbon rods and gas ports are arranged on two sides of the kiln bin; a main gas supply pipe is arranged under the kiln body; the gas portis matched and connected with the main gas supply pipe; a kiln car slide way and a fire head slide way are arranged between the fire head and the kiln body; the kiln car slide way is matched with thekiln car; the fire head slide way is matched with the pulley; and as the electric burning, the gas burning and the firewood burning are combined, the multifunctional kiln has the advantages of fast heating, easy temperature control, good economy, mild colors of glazes of produced porcelains, rich levels, high yield and short firing time.

The invention discloses a firing process of a Jianzhan cup. The firing process comprises the following steps: preparing a green body and glaze slip; and performing glazing by adopting internal oscillation and external immersion methods, not glazing the outer bottom of the green body, and putting the glazed and air-dried green body into a natural gas kiln to be roasted, wherein the natural gas kiln is provided with a burner for introducing natural gas for combustion. The natural gas kiln is adopted for firing the Jianzhan, a good reducing atmosphere is provided, the glaze color of the fired Jianzhan is mild and is close to the quality of firewood-fired Jianzhan, but the yield is far higher than that of firewood-fired Jianzhan; the fired Jianzhan cup has the advantages that the glaze surface is black and bright, the vitrification effect is good, the mouth edge is golden and moist, meanwhile, oil drop crystal spots are uniformly distributed on the glaze surface, the oil drop crystal spots are clear, glittering and translucent, and the Jianzhan cup has extremely high ornamental value and artistic value.

The invention provides radix saposhnikoviae medicinal slices and a preparation method thereof, and relates to the technical field of traditional Chinese medicines and processing thereof. The radix saposhnikoviae medicinal slices are prepared from radix saposhnikoviae, radix alangii, radix psammosilenes, radix salviae miltiorrhizae, rhizoma chuanxiong, radix paeoniae rubra and radix astragali. Theradix saposhnikoviae medicinal slices are instant, have delicate taste, are mild in gloss, stable, efficient, fast and long-lasting in efficacy, and a kind of modern preparation convenient to take. The slices have the effects of dispelling wind and relieving exterior syndromes, clearing dampness and relieving pain, relieving itching and the like, and are mainly used for treating symptoms such as wind-cold, headache and bodily pain, rheumatic arthralgia, joint pain, stomachache and diarrhoea, rubella pruritus, beginning of ulcers and the like.

The invention discloses heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance and a preparation method thereof. The drinking tea is prepared from, by weight, 500-550 parts of tartary buckwheat, 100-120 parts of osmanthus flowers, 100-120 parts of barley, 30-35 parts of lotus leaves, 50-60 parts of caramel, 20-23 parts of fructus alpiniae oxyphyllae, 20-23 parts of radix ophiopogonis, 15-18 parts of cape jasmine leaves, 20-23 parts of herba taraxaci and 30-35 parts of rice vinegar. The heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance is sour and cool in mouthfeel, faint scent in smell, uniform in texture, mild in color and luster and diverse in nutrition, and the contained effective ingredients have the effects of clearing heat, diminishing inflammations, moistening the intestines, helping digestion and the like.

The invention relates to bean residue dietary fiber active peptide face-beautifying low-alcohol-content rice wine and a preparation method thereof. The rice wine is characterized by being prepared with, by weight, 200-300 parts of fresh bean residue, 30-35 parts of rice bran protein, 100-250 parts of rice wine, 5-7 parts of kudzu vine root extract, 3-5 parts of licorice extract, 5-7 parts of rose apple seed extract and 10-13 parts of perilla oil. Through the steps of drying, smashing, pickling, fermenting and enzymolyzing bean residue, beany flavor of the rice wine is reduced, and the rice wine is better in taste and more exquisite in quality and is fully utilized. A new drinking concept of seeking stimulus while pursing nutrition and health during drinking of people is met, a new nutrition absorbing concept of direct absorption is provided for people, improving of immunity is facilitated, and the rice wine has functions of resisting oxidation, lowering blood pressure and blood fat and protecting liver and is incomparable for any non-peptide wine.

The invention discloses anti-bacterial, anti-inflammation and anti-oxidizing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of houttuynia cordata, 23-25 parts of sophora flower honey, 8-9 parts of sophora flavescens, 10-12 parts of flos puerariae, 20-23 parts of lentinan, 23-25 parts of edible gelatin, 30-35 parts of pea seedlings, 10-12 parts of chili leaves, 10-12 parts of peel of oranges, 10-12 parts of rose hips, 2-2.3 parts of an extract of grape seeds, 5-6 parts of locust bean gum, 30-35 parts of lotus root flour, and 23-25 parts of superfine powder of cashew nuts. The nutritional jelly has abundant nutrients, sour-and-sweet moderated taste, gentle and mild color and uniform texture. The effective components are anti-bacterial, anti-inflammation and anti-oxidizing, and have the effects of beautifying and nourishing face, clearing heat and dispelling the effects of alcohol.

The invention discloses polygahatous polysaccharide flavored badam and a preparation method thereof. The badam is prepared from the following components in parts by weight: 1000-1200 parts of badam, 500-550 parts of polygahatous, 13-15 parts of licorice roots, 13-15 parts of star anise, 13-15 parts of cinnamon, 13-15 parts of pericarpium citri reticulatae, 13-15 parts of fennel, 13-15 parts of radix rehmanniae recen, 13-15 parts of radix rehmanniae praeparata, 13-15 parts of rhizoma dioscoreae zingiberensis, 13-15 parts of flos chrysanthemi indici and 60-80 parts of cream. The polygahatous polysaccharide flavored badam has uniform texture, full grain, bright color and crispy taste, is not greasy if being taken for a long time, is delicious, cannot easily causes internal fire, and is easy to store.

The invention discloses caviar and a making method thereof. The caviar comprises the following raw material components in percentage by mass of 39.75% of roe, 10% of plant rapeseed oil, 1.2% of chilipowder, 28.5% of a soybean sauce, 4% of salt, 1.7% of chicken essence, 2% of white sugar, 1.65% of cooking wine, 2% of ginger, 2% of scallions, 2% of garlic, 0.2% of secret spice, and 5% of fishbone head soup. The caviar contains rich nutrient substances, and is gentle and mild in color and delicious and unique in taste.

The invention discloses white atractylodes rhizome pieces for strengthening the spleen and appetizing and a preparation method thereof. The white atractylodes rhizome pieces are prepared from the following components in parts by weight: 500-550 of fresh white atractylodes rhizome, 50-60 of prepared rehmannia root, 20-23 of fresh ginger leaves, 0.3-0.35 of curcumin, 100-120 of rice bran, 50-60 of fresh hawthorn, 20-23 of agar, 50-60 of yam powder and 30-35 of mandarin oil. The white atractylodes rhizome pieces for strengthening the spleen and appetizing disclosed by the invention has the advantages of fresh and sweet taste and uniform color, and the contained active ingredients have the health care effects of strengthening the spleen, appetizing, resolving heat, refreshing, strengthening immunization and the like.

The invention discloses a mushroom stem dinner jelly with effects of clearing away heat and caring skin and a preparation method of the mushroom stem dinner jelly. The mushroom stem dinner jelly consists of the following raw materials in parts by weight: mushroom stems 300-350 parts, millet100-120 parts, funnel 10-12 parts, salt 25-30 parts, white sugar 20-23 parts, ground pepper 13-15 parts, nisin 10-12 parts, apple vinegar 50-60 parts, peach gum 25-30 parts, honey 30-35 parts, Rhizoma Atractylodis Macrocephalae 10-12 parts, Radix Platycodonis 10-12 parts, Radix Glycyrrhizae Preparata 10-12 parts, Fructus Gardeniae 10-12 parts, Semen Sesami Nigrum 100-120 parts, jelly powder 30-35 parts, coconut milk 100-120 parts and a proper amount of olive oil. The mushroom stem dinner jelly is diversified in nutrition, and effective ingredients of the mushroom stem dinner jelly have effects of clearing away heat, caring skin, promoting functional activity of the stomach, nourishing Yin, resisting oxidation, resisting cancers and the like.

The invention discloses medicinal vinegar for treating oral aphthae in children and a preparation method thereof. The medicinal vinegar is prepared from the following components in parts by weight: 10-12 parts of dried radix rehmanniae, 6-7 parts of bamboo leaves, 10-12 parts of fructus forsythiae, 5-6 parts of coptis chinensis, 10-12 parts of radix ophiopogonis, 15-17 parts of couch grass roots, 5-6 parts of ural licorice root tip, 8-9 parts of clerodendron cyrtophyllum, 8-9 parts of eleocharis dulcis, 10-12 parts of licorice roots, 8-9 parts of dried ginger, 25 percent of ligustrazine-enriched Shanxi mature vinegar, 100-120 parts of red jujube, 350-360 parts of haws and 20-23 parts of xylitol. According to the medicinal vinegar, red jujubes and haws are softened by precooking and are subjected to enzymolysis with pectinase to convert macro-molecular substances into scattered micro-molecular substances, so that the medicinal vinegar can be easily digested and absorbed, the flavor is richer, the taste is smoother, and the color is clearer.

The invention discloses a gypsum container and a preparation method thereof. The method comprises the following steps: (1) manufacturing an inner container body: first, manufacturing an inner container body mold, placing a plurality of gypsum supporting columns in the middle of the inner container body mold, injecting a melted paraffin casting material into the inner container body mold through aninner container casting hole, cooling the inner container body to obtain the inner container body of a paraffin material, wherein the gypsum supporting columns penetrate the inner container body; (2)manufacturing an outer container body: placing the inner container body of paraffin material in the middle of a groove in the lower layer of the outer container body mold, injecting the gypsum casting material through an outer container body casting hole, and drying the outer container body mold to obtain an outer container body comprising the inner container body; (3) melting paraffin to obtainthe outer container body comprising an inner cavity; and (4) injecting a film forming liquid into the inner cavity of the outer container body comprising the inner cavity to form an anti-leakage filmon the surface of the inner wall of the inner cavity to obtain the gypsum container. The gypsum container manufactured can hold liquids such as essential oil without leakage.

The invention relates to an antiquing treatment method of gold, which comprises a pretreatment process, a gold casting process, a post-treatment process and an antiquing process; the antiquing processcomprises the following steps: adding ferric trichloride into purified water, uniformly stirring, heating and dissolving to form a ferric trichloride solution; adding a chlorine dioxide agent A intothe purified water and dissolving to form a chlorine dioxide agent A solution; adding a chlorine dioxide B agent into the purified water and dissolving to form a chlorine dioxide B agent solution; andmixing the chlorine dioxide agent A solution and the chlorine dioxide agent B solution, uniformly stirring, pouring into the ferric trichloride solution, adding acetic acid to form an antiquing solution, and soaking gold in the antiquing solution. The antiquing solution is mainly prepared from ferric trichloride, and the chlorine dioxide agent A, the chlorine dioxide agent B and the acetic acid are used as additives to adjust the color of the antiqued product, so that the antiquing solution is attached to the surface of gold and is brown red. Gold obtained through the antiquing method has thematte effects of being mild in color, lustrous but not dazzling and obvious but not expensive.