A food material management method and device, electronic equipment and storage medium

Abstract

The application relates to the technical field of intelligent identification, in particular to a food material management method and device, electronic equipment and storage medium, which comprises the following steps: acquiring diet demand information, and determining at least one selectable food material based on the diet demand information; acquiring historical taking and placing information and a preservation period of each selectable food material; determining a remaining preservation period of each selectable food material according to the historical taking and placing information and the preservation period of each selectable food material, and sequencing the at least one selectable food material according to the remaining preservation period of each selectable food material to obtain a preservation sequence; acquiring a nutrient substance type and a nutrient substance content corresponding to each selectable food material in the preservation sequence; determining at least one target food material from the preservation sequence based on the nutrient substance type and the nutrient substance content corresponding to each selectable food material, and generating a food material list according to the at least one target food material. The application can effectively manage food materials in a refrigerator, so as to improve the health safety when the food materials in the refrigerator are eaten.

Description

Technical Field

[0001] This application relates to the field of intelligent recognition technology, and in particular to a food management method, device, electronic device and storage medium. Background Technology

[0002] The constant low temperature provided by a refrigerator can lower the temperature of food stored inside, thus slowing down bacterial growth and the spoilage process, thereby extending the shelf life of food. However, low temperature cannot keep food in the refrigerator fresh indefinitely. If the food is not consumed within its shelf life, it will still lose nutrients or rot, which may result in unnecessary waste.

[0003] In related technologies, the purchase date of ingredients is usually collected to record their shelf life. When an ingredient is detected to be about to exceed its shelf life, a near-expiration reminder is generated to remind people to consume the near-expiration ingredients in time to avoid food waste. However, since different ingredients have different nutrient contents, if one only selects ingredients based on the near-expiration reminder to avoid food waste, it may not meet the nutritional needs of the human body. Summary of the Invention

[0004] In order to reduce food waste and improve the balance of nutrition intake for users, this application provides a food management method, device, electronic device and storage medium.

[0005] Firstly, this application provides a method for managing food ingredients, employing the following technical solution:

[0006] A food ingredient management method, comprising:

[0007] Obtain dietary needs information and determine at least one optional ingredient based on the dietary needs information;

[0008] Obtain the historical handling information and shelf life of each optional ingredient. The historical handling information of optional ingredients includes multiple historical handling times and the historical handling quantity corresponding to each historical handling time.

[0009] Based on the historical storage and shelf-life information of each optional ingredient, the remaining shelf life of each optional ingredient is determined, and the at least one optional ingredient is sorted according to the remaining shelf life of each optional ingredient to obtain a shelf-life sequence.

[0010] Obtain the nutrient type and nutrient content corresponding to each optional ingredient in the preservation sequence;

[0011] Based on the nutrient type and nutrient content corresponding to each optional ingredient, at least one target ingredient is determined from the preservation sequence, and an ingredient list is generated based on the at least one target ingredient. The nutrient type and the content corresponding to each nutrient type in the ingredient list are not lower than the preset nutritional standard.

[0012] By adopting the above technical solution, the system analyzes the user's output demand information to select corresponding optional ingredients from the refrigerator, thereby improving user satisfaction. The remaining shelf life of each optional ingredient is determined by analyzing its storage data and shelf-life. Based on this remaining shelf life, a target ingredient is selected from multiple options for consumption within its shelf life, preventing waste. Furthermore, since maintaining health requires a fixed daily intake of nutrients, the selection of target ingredients based on remaining shelf life also considers the type and content of each optional ingredient's nutritional value. The resulting ingredient list contains different types of nutrients, thus enabling effective management of the refrigerator's contents, preventing waste, and improving the balance of the user's nutritional intake.

[0013] In one possible implementation, determining at least one optional ingredient based on the dietary needs information includes:

[0014] Identify the demand keywords and dietary standard information contained in the dietary demand information, wherein the dietary standard information includes the time of consumption and the corresponding amount of consumption;

[0015] Based on the demand keywords and the first correspondence, determine the list of optional ingredients corresponding to the demand keywords, where the first correspondence is the correspondence between keywords and ingredient lists;

[0016] At least one optional ingredient is determined from the list of optional ingredients based on the dietary standard information.

[0017] By adopting the above technical solution, different demand keywords correspond to different lists of optional ingredients. The list of optional ingredients is determined by the demand keywords contained in the dietary demand information. Then, the corresponding optional ingredients are selected from the list to improve the user's satisfaction with the feedback results. In addition, the selection of optional ingredients from the list is not arbitrary, but is based on the user's consumption time and amount, so as to improve the matching degree between the selection results and the user's dietary habits and avoid the situation of insufficient or excessive optional ingredients in the feedback.

[0018] In one possible implementation, determining the remaining shelf life of each optional ingredient based on its historical handling information and shelf-life includes:

[0019] Based on the historical pick-up and drop information of each optional ingredient, sort the historical pick-up and drop times of each optional ingredient to obtain the pick-up and drop time axis corresponding to each optional ingredient;

[0020] The shelf life of each optional ingredient is determined based on each timeline of handling and placement.

[0021] Determine the remaining shelf life of each optional ingredient based on its shelf life and storage period.

[0022] By adopting the above technical solution, the time of taking out and putting in food includes the time of putting food into the refrigerator and the time of taking food out of the refrigerator. Therefore, the storage period of optional food in the refrigerator can be determined by historical taking out and putting in information. Different optional food has a different shelf life. Therefore, based on the shelf life and storage period of each optional food, it is easier to improve the accuracy of determining the remaining shelf life of optional food.

[0023] In one possible implementation, after generating the ingredient list based on the at least one target ingredient, the method further includes:

[0024] Based on the historical pick-up and drop information of each optional ingredient, it is determined whether there is a target associated ingredient. The interval between the historical pick-up and drop time of the target associated ingredient and the historical pick-up and drop time of the target ingredient is less than a preset time.

[0025] Target ingredients whose quantity exceeds a preset threshold are identified as baseline target ingredients;

[0026] Based on the historical pick-up and drop-off data of each target-related food, determine the number of times each target-related food is picked up within a preset time period. Based on the number of pick-ups and the second correspondence, determine the pick-up weight of each target-related food. The second correspondence is the correspondence between the number of pick-ups and the weight value.

[0027] Based on the historical pick-up and drop-off data of the benchmark target food, the pick-up interval duration between the benchmark target food and each target associated food is determined. Based on the pick-up interval duration and the third correspondence relationship, the pick-up interval weight of each target associated food is determined. The third correspondence relationship is the correspondence between the pick-up interval duration and the weight value.

[0028] Obtain the remaining shelf life of each target associated ingredient corresponding to the benchmark target ingredient, and determine the remaining shelf life weight of each target associated ingredient based on the remaining shelf life and the fourth correspondence relationship, wherein the fourth correspondence relationship is the correspondence between the remaining shelf life and the weight value.

[0029] Based on the weight of the number of times each target-related ingredient is taken, the weight of the interval between taking, and the weight of the remaining freshness option, the feedback target-related ingredient is determined from the plurality of target-related ingredients.

[0030] By adopting the above technical solution, the number of times the target-related food is taken within a preset time period can represent the user's liking for the target-related food, and the taking interval between the target-related food and the benchmark target food can represent the user's usage habits for the target-related food. Therefore, the feedback target-related food can be determined based on the number of times it is taken and the taking interval, which helps to improve the user's satisfaction with the feedback results. Furthermore, the feedback target-related food can be determined based on the remaining shelf life of each target-related food, which helps to remind users to eat the food that is about to exceed its shelf life in time, thus avoiding food waste.

[0031] In one possible implementation, after providing the ingredient list, the process further includes:

[0032] Obtain image information of picking and placing;

[0033] Identify the food characteristics of each target food item in the food list from the image information of the food handling process;

[0034] Based on multiple historical retrieval times and characteristics of each target ingredient, determine the placement of each target ingredient in the refrigerator;

[0035] The system will provide feedback on the placement of each target ingredient in the refrigerator within the ingredient list.

[0036] By adopting the above technical solution, since the placement of food in the refrigerator may change and users may replenish food in the refrigerator from time to time, the same food may be placed in different positions in the refrigerator at different times. Therefore, it is necessary to determine the placement position of the target food in the refrigerator based on historical retrieval time and retrieval and placement image information, so as to improve the accuracy of determining the placement position.

[0037] In one possible implementation, the method further includes:

[0038] When a purchase order is detected, the types and contents of nutrients in existing ingredients are obtained, and the nutrients and contents of existing ingredients are matched with preset standard nutritional information to obtain the nutrients to be supplemented. The first supplementary ingredient is determined based on the nutrients to be supplemented.

[0039] Obtain the weather characteristic information of the current stage, and determine the second supplementary ingredient based on the weather characteristic information and the fifth correspondence relationship, wherein the fifth correspondence relationship is the correspondence between weather characteristics and suitable ingredients;

[0040] Obtain the user's vital signs information, and determine the third supplementary food ingredient based on the vital signs information;

[0041] Purchase information is generated based on the first supplementary ingredient, the second supplementary ingredient, and the third supplementary ingredient, and the purchase information is then fed back.

[0042] By adopting the above technical solution, when users need to purchase food, the nutritional content and other information of the food already in the refrigerator can be used to determine the food that needs to be added. This allows users to obtain a richer variety of nutrients through their diet. By analyzing weather characteristics and the user's physical condition, the nutritional information that the user may need to supplement under the current weather conditions can be determined. Purchasing based on the analyzed purchasing information can ensure that the food actually meets the user's needs. In addition, by reasonably combining food, the body can be provided with comprehensive nutrition, improving the quality of diet and health.

[0043] In one possible implementation, determining the third supplementary food ingredient based on the vital sign information includes:

[0044] The information type for identifying the vital signs information includes text and speech;

[0045] When the information type is text, the text keywords contained in the vital signs information are identified, and the third supplementary ingredient corresponding to the vital signs information is determined according to the correspondence between the keywords and ingredients. The text keywords are used to characterize the user's physical condition.

[0046] When the information type is voice, the vital signs information is imported into a preset semantic recognition model to obtain semantic keywords. Based on the correspondence between keywords and ingredients, the third supplementary ingredient corresponding to the vital signs information is determined. The semantic keywords are used to characterize the user's physical condition.

[0047] By adopting the above technical solution, users' vital signs information can be obtained by inputting corresponding health check-up information or by describing their physical condition independently. By identifying keywords contained in the vital signs information, it is easy to predict the ingredients that need to be supplemented to improve the user's current vital signs. Based on the procurement of ingredients, the system can select the ingredients that the user needs in a targeted manner, thereby providing the user with the required nutrients.

[0048] Secondly, this application provides a food ingredient management device, which adopts the following technical solution:

[0049] A food ingredient management device, comprising:

[0050] An information acquisition module is used to acquire dietary needs information and determine at least one optional ingredient based on the dietary needs information;

[0051] The module for obtaining pick-up and drop information is used to obtain the historical pick-up and drop information and shelf life of each optional ingredient. The historical pick-up and drop information of optional ingredients includes multiple historical pick-up and drop times corresponding to the optional ingredients and the historical pick-up and drop quantities corresponding to each historical pick-up and drop time.

[0052] The preservation sequence determination module is used to determine the remaining shelf life of each optional ingredient based on the historical handling information and shelf life of each optional ingredient, and to sort the at least one optional ingredient according to the remaining shelf life of each optional ingredient to obtain a preservation sequence.

[0053] The nutrition information acquisition module is used to acquire the type and content of nutrients corresponding to each optional ingredient in the preservation sequence;

[0054] The target ingredient determination module is used to determine at least one target ingredient from the preservation sequence based on the nutrient type and nutrient content corresponding to each optional ingredient, and to generate an ingredient list based on the at least one target ingredient, wherein the nutrient type and the content corresponding to each nutrient type in the ingredient list are not lower than a preset nutritional standard.

[0055] By adopting the above technical solution, the system analyzes the user's output demand information to select corresponding optional ingredients from the refrigerator, thereby improving user satisfaction. The remaining shelf life of each optional ingredient is determined by analyzing its storage data and shelf-life. Based on this remaining shelf life, a target ingredient is selected from multiple options for consumption within its shelf life, preventing waste. Furthermore, since maintaining health requires a fixed daily intake of nutrients, the selection of target ingredients based on remaining shelf life also considers the type and content of each optional ingredient's nutritional value. The resulting ingredient list contains different types of nutrients, thus enabling effective management of the refrigerator's contents, preventing waste, and improving the balance of the user's nutritional intake.

[0056] In one possible implementation, when the information acquisition module determines at least one optional ingredient based on the dietary needs information, it is specifically used for:

[0057] Identify the demand keywords and dietary standard information contained in the dietary demand information, wherein the dietary standard information includes the time of consumption and the corresponding amount of consumption;

[0058] Based on the demand keywords and the first correspondence, determine the list of optional ingredients corresponding to the demand keywords, where the first correspondence is the correspondence between keywords and ingredient lists;

[0059] At least one optional ingredient is determined from the list of optional ingredients based on the dietary standard information.

[0060] In one possible implementation, the preservation sequence determination module, when used to determine the remaining shelf life of each optional ingredient based on its historical handling information and shelf life, specifically performs the following:

[0061] Based on the historical pick-up and drop information of each optional ingredient, sort the historical pick-up and drop times of each optional ingredient to obtain the pick-up and drop time axis corresponding to each optional ingredient;

[0062] The shelf life of each optional ingredient is determined based on each timeline of handling and placement.

[0063] Determine the remaining shelf life of each optional ingredient based on its shelf life and storage period.

[0064] In one possible implementation, the device further includes:

[0065] The associated food ingredient judgment module is used to determine whether there is a target associated food ingredient based on the historical pick-up and drop information of each optional food ingredient. The interval between the historical pick-up and drop time of the target associated food ingredient and the historical pick-up and drop time of the target food ingredient is less than a preset time.

[0066] The module for determining the baseline target ingredients is used to identify target ingredients whose quantity of associated ingredients exceeds a preset threshold as baseline target ingredients.

[0067] The module for determining the number of times to take the food is used to determine the number of times each target-related food is taken within a preset time period based on the historical take-and-place data of each target-related food. Based on the number of times to take the food and the second correspondence, the module determines the weight of the number of times to take the food for each target-related food. The second correspondence is the correspondence between the number of times to take the food and the weight value.

[0068] The module for determining the retrieval interval weight is used to determine the retrieval interval duration between the benchmark target food and each target associated food based on the historical retrieval and placement data of the benchmark target food, and to determine the retrieval interval weight of each target associated food based on the retrieval interval duration and a third correspondence relationship, wherein the third correspondence relationship is the correspondence between the retrieval interval duration and the weight value.

[0069] The module for determining the remaining shelf life weight is used to obtain the remaining shelf life of each target associated ingredient corresponding to the benchmark target ingredient, and to determine the remaining shelf life weight of each target associated ingredient based on the remaining shelf life and the fourth correspondence relationship, wherein the fourth correspondence relationship is the correspondence between the remaining shelf life and the weight value.

[0070] The module for determining the feedback target associated ingredients is used to determine the feedback target associated ingredients from the plurality of target associated ingredients based on the weight of the number of times each target associated ingredient is taken, the weight of the interval between taking, and the weight of the remaining freshness option.

[0071] In one possible implementation, the device further includes:

[0072] The image information acquisition module is used to acquire image information of picking and placing.

[0073] The food ingredient feature recognition module is used to identify the food ingredient features of each target food ingredient in the food ingredient list from the pick-up and put-down image information;

[0074] The placement determination module is used to determine the placement position of each target food item in the refrigerator based on multiple historical retrieval times and the characteristics of each food item.

[0075] The placement information feedback module is used to provide feedback on the placement position of each target ingredient in the ingredient list within the refrigerator.

[0076] In one possible implementation, the device further includes:

[0077] The module for determining the first supplementary ingredient is used to obtain the nutrient types and contents of existing ingredients when a purchase order is detected, match the nutrients and contents of the existing ingredients with preset standard nutrient information to obtain the nutrients to be supplemented, and determine the first supplementary ingredient based on the nutrients to be supplemented.

[0078] The module for determining the second supplementary ingredients is used to obtain the weather characteristic information of the current stage, and determine the second supplementary ingredients based on the weather characteristic information and the fifth correspondence relationship, wherein the fifth correspondence relationship is the correspondence relationship between weather characteristics and suitable ingredients;

[0079] The module for determining the third supplementary ingredient is used to obtain the user's vital signs information and determine the third supplementary ingredient based on the vital signs information.

[0080] The procurement information determination module is used to generate procurement information based on the first supplementary ingredient, the second supplementary ingredient, and the third supplementary ingredient, and to feed back the procurement information.

[0081] In one possible implementation, the module for determining the third supplementary ingredient, when determining the third supplementary ingredient based on the vital signs information, is specifically used for:

[0082] The information type for identifying the vital signs information includes text and speech;

[0083] When the information type is text, the text keywords contained in the vital signs information are identified, and the third supplementary ingredient corresponding to the vital signs information is determined according to the correspondence between the keywords and ingredients. The text keywords are used to characterize the user's physical condition.

[0084] When the information type is voice, the vital signs information is imported into a preset semantic recognition model to obtain semantic keywords. Based on the correspondence between keywords and ingredients, the third supplementary ingredient corresponding to the vital signs information is determined. The semantic keywords are used to characterize the user's physical condition.

[0085] Thirdly, this application provides an electronic device that adopts the following technical solution:

[0086] An electronic device comprising:

[0087] At least one processor;

[0088] Memory;

[0089] At least one application, wherein the at least one application is stored in memory and configured to be executed by at least one processor, the at least one application being configured to: execute the above-described ingredient management method.

[0090] Fourthly, this application provides a computer-readable storage medium, which adopts the following technical solution:

[0091] A computer-readable storage medium includes: a computer program stored thereon that can be loaded by a processor and execute the above-described food management method.

[0092] In summary, this application includes at least one of the following beneficial technical effects:

[0093] 1. By analyzing user-generated demand information, the system selects corresponding optional ingredients from the refrigerator to provide feedback, thereby improving user satisfaction. The remaining shelf life of each optional ingredient is determined by analyzing its storage data and shelf-life. Based on this remaining shelf life, a target ingredient is selected from multiple options for consumption within its shelf life, preventing waste. Furthermore, since maintaining a fixed daily intake of nutrients is essential for health, the selection of target ingredients based on remaining shelf life also considers the type and content of nutrients in each optional ingredient. The resulting ingredient list contains various types of nutrients, thus enabling effective management of the refrigerator's contents, preventing waste, and improving the balance of the user's nutritional intake.

[0094] 2. Since the number of times a target-related food is taken within a preset time period can represent the user's liking for that target-related food, and the taking interval between the target-related food and the baseline target food can represent the user's usage habits for that target-related food, determining the feedback target-related food based on the number of times and the taking interval can help improve user satisfaction with the feedback results. Furthermore, determining the feedback target-related food based on the remaining shelf life of each target-related food can help remind users to consume food that is about to exceed its shelf life in time, thus avoiding food waste. Attached Figure Description

[0095] Figure 1 This is a schematic diagram of a scene interaction framework in an embodiment of this application;

[0096] Figure 2 This is a flowchart illustrating a food ingredient management method according to an embodiment of this application;

[0097] Figure 3 This is an example diagram of the timeline for handling and placing an optional ingredient in an embodiment of this application;

[0098] Figure 4 This is an example diagram of a feedback target associated food ingredient determination process in an embodiment of this application;

[0099] Figure 5 This is a schematic diagram of the structure of a food ingredient management device according to an embodiment of this application;

[0100] Figure 6 This is a schematic diagram of the structure of an electronic device according to an embodiment of this application. Detailed Implementation

[0101] The following is in conjunction with the appendix Figure 1-6 This application will be described in further detail.

[0102] After reading this specification, those skilled in the art may make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

[0103] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0104] For ease of understanding, the following describes the scenario interaction framework to which the technical solution of this application applies. Please refer to [link / reference]. Figure 1 , Figure 1 This is a schematic diagram of a scene interaction framework provided in an embodiment of this application, including an electronic device, multiple user terminals, and an image acquisition device. The user terminals, image acquisition device, and refrigerator can all communicate with the electronic device. Communication between devices can be via wired or wireless transmission; the specific transmission method is not limited in this embodiment, as long as communication between devices is possible. Specifically, this embodiment provides a food management method executed by an electronic device, which can be a server or a terminal device. The server can be an independent physical server, a server cluster or distributed system composed of multiple physical servers, or a cloud server providing cloud computing services. The terminal device can be a smartphone, tablet, laptop, desktop computer, etc., but is not limited to these. The terminal device and the server can be directly or indirectly connected via wired or wireless communication; this embodiment does not impose any limitations on this connection.

[0105] refer to Figure 2 , Figure 2 This is a flowchart illustrating a food ingredient management method according to an embodiment of this application. The method includes steps S210-S250, wherein:

[0106] Step S210: Obtain dietary needs information and, based on the dietary needs information, determine at least one optional ingredient.

[0107] Specifically, dietary needs information can be uploaded by users to electronic devices via user terminals. This information includes the names or related characteristics of the ingredients the user needs to consume. Different dietary needs information leads to different available ingredients, and the methods for determining available ingredients also differ depending on the type of dietary needs information. Dietary needs information can be categorized into specific and non-specific types. When the dietary needs information is specific, it may contain specific ingredient names, such as sandwiches, eggs, or milk. Therefore, identifying specific ingredient names in dietary needs information confirms that it is a specific type. When the dietary needs information is non-specific, it may contain general descriptive terms for a category of ingredients, such as fitness meals or postpartum meals.

[0108] When the type of dietary requirement information is specific, at least one optional ingredient is determined directly based on the specific ingredient name contained in the dietary requirement information; when the type of dietary requirement information is non-specific, all predicted ingredient names corresponding to the general description words in the dietary requirement information are determined based on the preset ingredient correspondence, and at least one optional ingredient is determined from all predicted ingredient names. The preset ingredient correspondence includes different general description words and predicted ingredients corresponding to different general description words. The specific preset ingredient correspondence is not specifically limited in this embodiment of the application and can be set by relevant technical personnel.

[0109] Specifically, determining at least one optional ingredient based on dietary needs information includes: identifying demand keywords and dietary standard information contained in the dietary needs information, wherein the dietary standard information includes the time of consumption and the corresponding amount of consumption; determining a list of optional ingredients corresponding to the demand keywords based on the demand keywords and a first correspondence relationship, wherein the first correspondence relationship is the correspondence relationship between keywords and ingredient lists; and determining at least one optional ingredient from the list of optional ingredients based on the dietary standard information.

[0110] Specifically, when the dietary requirement information is of a specific type, the requirement keyword can be the specific name of the ingredient, and the optional ingredient list contains all the ingredient names in the dietary requirement information; when the dietary requirement information is of a non-specific type, the requirement keyword can be fitness meal, postpartum meal, etc., the first correspondence contains at least one recipe corresponding to all requirement keywords, and the optional ingredient list contains ingredients corresponding to all recipes. The specific content of the first correspondence is not specifically limited in this embodiment. The dietary standard information contains the consumption amount corresponding to each consumption time, where the consumption time can be breakfast, lunch, or dinner. The consumption amount is different for different consumption times. The dietary standard information can be determined based on the user's historical consumption habits, and is not specifically limited in this embodiment. The number of optional ingredients can be one or more, and the specific quantity is not specifically limited in this embodiment.

[0111] Step S220: Obtain the historical handling information and shelf life of each optional ingredient. The historical handling information of the optional ingredients includes multiple historical handling times and the historical handling quantity corresponding to each historical handling time.

[0112] Specifically, the system can retrieve historical information on the placement and removal of optional ingredients from a database within the electronic device, based on the names of the available ingredients. This database contains information on all ingredients placed and removed by the user within the refrigerator. An image acquisition device installed at the refrigerator can capture images of the user placing and removing ingredients, and send these images to the electronic device. This allows the electronic device to identify the ingredients placed and removed by the user and record the time of placement, thus generating placement and removal information. To determine the amount of food placed and removed each time based on the captured image information, if the refrigerator has a gravity sensor, the amount can be determined by the difference in gravity measured before and after placement. If the refrigerator does not have a gravity sensor, the amount can be determined by identifying the smallest unit of measurement and the quantity of food taken. For example, when the optional ingredient is eggs, the smallest unit of measurement is "egg," and the captured image information can determine the total number of eggs taken; when the optional ingredient is bread, the smallest unit of measurement is "slice," and the captured image information can determine the number of slices taken.

[0113] Different optional ingredients have different shelf lives. For example, tomatoes have a shelf life of 10 days in the refrigerator; eggs have a shelf life of 24 days in the refrigerator; and steamed buns have a shelf life of 2 days in the refrigerator. Different optional ingredients have different shelf lives. When obtaining the shelf life of optional ingredients, it can be obtained from the preset shelf life correspondence based on the name of the optional ingredient. The preset shelf life correspondence contains the shelf life corresponding to different optional ingredients. The specific content of the preset shelf life correspondence is not specifically limited in this application embodiment, but can be set by relevant technical personnel.

[0114] Step S230: Based on the historical storage information and shelf life of each optional ingredient, determine the remaining shelf life of each optional ingredient, and sort at least one optional ingredient according to the remaining shelf life of each optional ingredient to obtain a shelf life sequence.

[0115] Specifically, the remaining shelf life of optional ingredients is the shelf life minus the time after refrigeration. For example, tomatoes have a shelf life of 10 days and have been refrigerated for 8 days, so their remaining shelf life is 2 days. After determining the remaining shelf life of different ingredients, multiple optional ingredients are sorted according to the length of their remaining shelf life to obtain a shelf life sequence. The remaining shelf life in the shelf life sequence can be from shortest to longest or from longest to shortest, and this application embodiment does not make a specific limitation.

[0116] Specifically, based on the historical storage information and shelf-life of each optional ingredient, the remaining shelf life of each optional ingredient is determined, including:

[0117] Based on the historical placement information of each optional ingredient, the historical placement times of each optional ingredient are sorted to obtain the placement time axis corresponding to each optional ingredient; the storage period of each optional ingredient is determined based on the placement time axis; and the remaining shelf life of each optional ingredient is determined based on its shelf life and storage period.

[0118] Specifically, the historical data for each optional food item includes the times when the user took the optional food item out of the refrigerator and the times when the user put the optional food item back into the refrigerator within a historical time period. It also includes the quantity taken out each time. The timeline for taking out and putting in food items contains each time the user took out or put in food items within the historical time period, as well as the quantity taken out at each time. Figure 3 As shown, Figure 3 This is a timeline of the placement and removal of an optional food item. From this timeline, we can see that 500 grams of optional food item 'a' were placed in the refrigerator on Monday, 300 grams were removed on Tuesday, 200 grams were removed on Thursday, 600 grams were placed in on Friday, and 100 grams were removed on Saturday. The shelf life of the optional food item can be determined based on the date it was first placed in the refrigerator and the current date. For example, if optional food item 'b' was first placed on August 7th and the current date is August 9th, then its shelf life is 2 days. Furthermore, since the remaining amount of optional food item in the refrigerator will gradually decrease, determining the shelf life requires not only knowing the date it was first placed in the refrigerator but also ensuring that the remaining amount of the optional food item in the refrigerator was 0 before it was placed in the refrigerator. Figure 3 As shown, if the current date is Sunday, then the first time optional ingredient a was placed in the refrigerator was Friday, not Monday. Therefore, the shelf life of optional ingredient a can be determined to be 2 days.

[0119] Step S240: Obtain the nutrient type and nutrient content corresponding to each optional ingredient in the preservation sequence.

[0120] Specifically, different optional ingredients may contain different types of nutrients, such as vitamin A, vitamin B, vitamin C, protein, and carbohydrates. The electronic device stores the type of nutrients corresponding to each optional ingredient.

[0121] The nutrient content of optional ingredients is related to the remaining quantity of optional ingredients. For example, 200 grams of oranges contain 116 milligrams of vitamin C. The nutrient content of each optional ingredient in the preservation sequence is updated over time.

[0122] Step S250: Based on the nutrient type and nutrient content corresponding to each optional ingredient, determine at least one target ingredient from the preservation sequence, and generate an ingredient list based on the at least one target ingredient. The nutrient type and the content corresponding to each nutrient type in the ingredient list shall not be lower than the preset nutritional standard.

[0123] Specifically, the number of target ingredients can be one or more, and the specific quantity of target ingredients is not specifically limited in this application embodiment. The preset nutritional standard is the type of nutrients that the human body should ingest daily, and the minimum intake content corresponding to different types of nutrients. For example, an average adult should ingest 60 grams of protein per day, and needs to eat three meals a day. Amortizing this to each meal, we know that each meal requires an intake of 20 grams of protein. According to the order of remaining shelf life from shortest to longest, the safe sequence is eggs, soybeans, tomatoes, beef, mutton, etc. From the shelf life sequence, the target ingredients are determined to be 2 eggs and 500 ml of soy milk. Among them, 2 eggs contain 12 grams of protein, and 500 ml of soy milk contains 8 grams of protein. In terms of protein, the target ingredients determined from the shelf life sequence are 2 eggs and 500 ml of soy milk. The selected ingredient list is not unique. For example, when the preservation sequence is eggs, milk, bread, tomatoes, beef, and lamb, the ingredient list can be one egg, one cup of milk, and three slices of bread, or it can be one egg, one cup of milk, one slice of bread, and one tomato, as long as the ingredient list is selected according to the preservation sequence and meets the preset nutritional standards.

[0124] After generating the ingredient list, it can be fed back to the user for a more intuitive viewing experience. When feeding back the ingredient list, a communication channel can be established between the electronic device and the user terminal device. The generated ingredient list is then fed back to the user terminal through this communication channel. If the refrigerator has a display screen, the generated ingredient list can also be fed back to the refrigerator through the same communication channel and displayed on the refrigerator's display screen. The specific feedback method is not limited in this embodiment.

[0125] In this embodiment of the application, by analyzing the user's output demand information, optional ingredients corresponding to the demand information are selected from the refrigerator for feedback, which helps to improve the user's satisfaction with the feedback results. The remaining shelf life of each optional ingredient is determined by the data on the placement and shelf life of each optional ingredient. Then, the target ingredient is selected from multiple ingredients based on the remaining shelf life so that the ingredients can be consumed within their shelf life, avoiding food waste. In addition, since a fixed amount of nutrients need to be ingested daily to maintain human health, when determining the target ingredient based on the remaining shelf life, it is also necessary to determine the type and content of nutritional value of each optional ingredient. The determined ingredient list contains different types of nutrients. Therefore, by effectively managing the ingredients in the refrigerator, food waste can be avoided, and the balance of nutrition intake for users can be improved.

[0126] Furthermore, to improve user satisfaction with the feedback results, after generating the ingredient list based on at least one target ingredient, the method also includes steps Sa-Sf, such as... Figure 4 As shown, where:

[0127] Step Sa: Determine whether there is a target related ingredient based on the historical pick-up and drop information of each optional ingredient. The interval between the historical pick-up and drop time of the target related ingredient and the historical pick-up and drop time of the target ingredient is less than the preset time.

[0128] Specifically, when determining the target associated ingredients of a target ingredient, the timeline of the removal and placement of optional ingredients within a historical time period can be compared with that of the target ingredient within the same historical time period. The interval between the removal and placement times of the optional and target ingredients is then determined. If the interval is less than a preset time, the optional ingredient is identified as a target associated ingredient of the target ingredient. The number of target associated ingredients can be one or more. To further improve the accuracy of determining target associated ingredients, the interval between the removal and placement times of optional ingredients and target ingredients within a historical time period must be less than a preset time. Furthermore, the removal and placement times of optional ingredients with intervals less than the preset time must exceed a preset threshold. For example, if the preset threshold is 3, at least three times within a historical time period, the interval between the removal of optional ingredient 'a' from the refrigerator and the removal of the target ingredient must be less than the preset time for optional ingredient 'a' to be identified as a target associated ingredient of the target ingredient.

[0129] Step Sb: Target ingredients whose quantity exceeds a preset threshold are identified as baseline target ingredients.

[0130] Specifically, the preset threshold can be 3 or 4. The specific threshold is not specifically limited in this embodiment of the application and can be set by relevant technical personnel. Record the target associated ingredients for each target ingredient. When the number of target associated ingredients for the same target ingredient exceeds the preset threshold, the target ingredient is determined as the baseline target ingredient. Since the target ingredient may or may not have target associated ingredients, and when the target ingredient has target associated ingredients, the number of target associated ingredients may be 1 or multiple, the ingredient list may or may not contain the baseline target ingredient. When the ingredient list contains the baseline target ingredient, the number of the baseline target ingredient may be 1 or multiple.

[0131] Step Sc: Based on the historical pick-up and drop-down data of each target-related ingredient, determine the number of times each target-related ingredient is picked up within a preset time period. Based on the number of pick-ups and the second correspondence, determine the pick-up weight of each target-related ingredient. The second correspondence is the correspondence between the number of pick-ups and the weight value.

[0132] Specifically, the number of times a target-related ingredient is taken within a preset time period is the number of times the target-related ingredient is taken before and after the user takes the target ingredient within the preset time period. For example, if the preset time period is 7 days and the target ingredient is bread slices, on Monday, the user takes bread slices and then ketchup; on Wednesday, the user takes bread slices and then blueberry jam; on Saturday, the user takes bread slices and then ketchup. Since the interval between taking ketchup and blueberry jam and taking bread slices is less than the preset time period, both ketchup and blueberry jam can be considered as target-related ingredients for the target ingredient potato. The target-related ingredient ketchup is taken 2 times within the preset time period, and the target-related ingredient blueberry jam is taken 1 time within the preset time period. The second correspondence includes weight values ​​corresponding to different number of times the item is taken. For example, when the number of times the item is taken is 0-2, the corresponding weight value is 20%; when the number of times the item is taken is 3-5, the corresponding weight value is 30%; and when the number of times the item is taken is more than 5, the corresponding weight value is 50%. The specific content of the second correspondence is not specifically limited in this embodiment of the application, but can be set by relevant technical personnel.

[0133] Step Sd: Based on the historical pick-up and drop-off data of the baseline target food, determine the pick-up interval between the baseline target food and each target-related food. Based on the pick-up interval and the third correspondence, determine the pick-up interval weight of each target-related food. The third correspondence is the correspondence between the pick-up interval and the weight value.

[0134] Specifically, the interval between the time of taking different target-related ingredients and the time of taking the target ingredient varies. The shorter the interval, the higher the degree of association between the target-related ingredients and the target ingredient. Therefore, different interval lengths correspond to different weights for taking intervals. The third correspondence contains weight values ​​corresponding to different taking interval lengths. For example, when the taking interval is more than 60 seconds, the corresponding weight value is 20%; when the taking interval is 30-60 seconds, the corresponding weight value is 30%; when the number of taking intervals is less than 30 seconds, the corresponding weight value is 50%. The specific content of the third correspondence is not specifically limited in this application embodiment and can be set by relevant technical personnel.

[0135] Step Se: Obtain the remaining shelf life of each target-related ingredient corresponding to the baseline target ingredient. Based on the remaining shelf life and the fourth correspondence, determine the remaining shelf life weight of each target-related ingredient. The fourth correspondence is the correspondence between the remaining shelf life and the weight value.

[0136] Specifically, the method for determining the remaining shelf life of the target-related ingredients can refer to the content corresponding to step S230 above, and will not be repeated here. In order to avoid food waste, when selecting from multiple target-related ingredients, ingredients with shorter remaining shelf life can be used first. Therefore, the shorter the remaining shelf life, the higher the corresponding weight value. The fourth correspondence contains weight values ​​corresponding to different remaining shelf lives. For example, when the remaining shelf life is more than 10 days, the corresponding weight value is 20%; when the remaining shelf life is 5-10 days, the corresponding weight value is 30%; when the remaining shelf life is less than 5 days, the corresponding weight value is 50%. The specific content of the fourth correspondence is not specifically limited in this embodiment of the application, and can be set by relevant technical personnel.

[0137] Step Sf: Based on the weight of the number of times each target-related ingredient is taken, the weight of the interval between taking, and the weight of the remaining freshness option, determine the feedback target-related ingredient from multiple target-related ingredients.

[0138] Specifically, the weights of the number of times each target-related ingredient is taken, the weight of the taking interval, and the weight of the remaining preservation option are added together to obtain the final weight of each target-related ingredient. The target-related ingredient with the highest final weight is determined as the feedback target-related ingredient. There can be one or more feedback target-related ingredients. The determined feedback target ingredients can be fed back together with the determined ingredient list.

[0139] Furthermore, since the placement of ingredients in the refrigerator may change, and users may replenish the ingredients periodically, when providing the ingredient list to the user, the method can also provide the placement location of each target ingredient in the refrigerator. This method further includes:

[0140] Acquire image information of food items being picked up and placed; identify the characteristics of each target food item in the food list from the image information; determine the placement position of each target food item in the refrigerator based on multiple historical picking times and each food item's characteristics; and provide feedback on the placement position of each target food item in the refrigerator.

[0141] Specifically, the image information of food being picked up and placed can be captured by an image acquisition device installed inside or outside the refrigerator and then uploaded to an electronic device. This image information needs to include the user's actions of adding food to the refrigerator or taking food out of the refrigerator. Different foods have different characteristics. When identifying the characteristics of food in the image information, the image information can be imported into a trained feature recognition model for identification. The training process of the feature recognition model involves collecting a large number of sample image information, importing the sample image information into the model to be trained for iterative training until the matching degree between the output result and the label is higher than a preset matching value. The sample image information contains different types of food and corresponding manual labels. The preset matching value is not specifically limited in this embodiment and can be set by relevant technical personnel.

[0142] Since the placement of the same food item in the refrigerator may change before and after a user takes it out, it is necessary to determine the image frame corresponding to the last time the user took out the food item from the image information. The food item is then identified from the image frame corresponding to the last time it was taken out, and its position is determined as its placement position in the refrigerator. When providing feedback on the placement position of each food item in the refrigerator, the placement positions of each target food item in the food list can be directly compiled to generate placement position information, and then fed back along with the food list. Alternatively, the placement information can be fed back separately. Specific feedback methods can be found in the embodiment corresponding to step S260 above, and will not be elaborated upon here.

[0143] Furthermore, to facilitate users in purchasing ingredients that meet their actual needs, the method also includes:

[0144] When a purchase order is detected, the system obtains the nutrient types and contents of existing ingredients, matches these contents with preset standard nutritional information to obtain the nutrients to be supplemented, and determines the first supplementary ingredient based on these nutrients. It then obtains the current weather characteristics and determines the second supplementary ingredient based on the weather characteristics and a fifth correspondence relationship (the relationship between weather characteristics and suitable ingredients). Finally, it obtains the user's vital signs information and determines the third supplementary ingredient based on this information. The system then generates purchase information based on the first, second, and third supplementary ingredients and sends the purchase information back to the system.

[0145] Specifically, purchase orders can be sent by the user through a user terminal, or reminders can be sent through a pre-set purchase log, such as designating Wednesdays as purchase days. The specific method is not limited in this embodiment. The purchase order does not include specific ingredients or quantities; the existing ingredients are those stored in the refrigerator. The user can upload the ingredients and their quantities to an electronic device each time they replenish the refrigerator via the user terminal. Alternatively, the replenishment information can be obtained by analyzing the image information during replenishment. The specific method is not limited in this embodiment, as long as the ingredients and quantities can be uploaded to the electronic device. The preset standard nutritional information includes the types of nutrients the human body needs to ingest during the purchase cycle, and the standard content of each nutrient type. The nutrient types of the existing ingredients in the refrigerator are matched with the nutrient types in the preset standard nutritional information to determine the missing nutrient types and their missing content, and based on this, the first replenishing ingredient is determined.

[0146] Weather characteristic information can be solar terms, such as the Beginning of Spring, Rain Water, Spring Equinox, and Pure Brightness. Different weather characteristics correspond to different suitable foods. For example, the Beginning of Spring: temperatures gradually warm up, making it suitable to eat warming and nourishing foods such as leeks, mutton, and ginger; Rain Water: the climate is humid, so it's good to eat foods with heat-clearing and dampness-removing effects, such as lotus root, kelp, and celery; Spring Equinox: day and night are of equal length, so it's advisable to consume more balanced foods, such as chicken, duck, and soy products. The fifth correspondence contains recommended foods corresponding to different weather characteristic information. The specific content of the fifth correspondence is not specifically limited in this embodiment and can be set by relevant technical personnel. The number of second supplementary foods can be one or more. For example, if the current stage is Rain Water, the second supplementary food can be lotus root, or it can be lotus root and kelp.

[0147] The user's vital signs information is used to characterize the user's physical condition. Specific vital signs information can be medical examination reports uploaded by the user through their terminal, or it can be general physical condition information. The determination of the third supplementary food ingredient based on vital signs information specifically includes:

[0148] The system identifies the information type of vital signs, including text and speech. When the information type is text, it identifies the text keywords contained in the vital signs information and determines the third supplementary ingredient corresponding to the vital signs information based on the correspondence between the keywords and ingredients. The text keywords are used to characterize the user's physical condition. When the information type is speech, it imports the vital signs information into a preset semantic recognition model to obtain semantic keywords. Based on the correspondence between the keywords and ingredients, it determines the third supplementary ingredient corresponding to the vital signs information. The semantic keywords are used to characterize the user's physical condition.

[0149] Specifically, the vital signs information can be a medical examination report, a text description uploaded by the user, or a verbal description of the user's physical condition. The method for determining the third supplementary food ingredient differs depending on the type of information. When the vital signs information is text, the text keywords contained within the information can be identified first. For example, text keywords could be high or low blood sugar, high or low blood lipids, etc. Different text keywords correspond to different suitable foods. For instance, the correspondence between text keywords and suitable foods could include: recommended foods for high blood sugar include oats, beans, nuts, and leafy green vegetables; recommended foods for low blood sugar include whole grains (whole wheat bread, brown rice, etc.), potatoes, noodles, corn, etc. The correspondence between text keywords and suitable foods is not specifically limited in this embodiment and can be set by relevant technical personnel.

[0150] Vital signs information can also be a description of the user's physical condition, such as "I've had a bit of a cough recently." A preset semantic recognition model can perform semantic recognition on the user's input voice vital signs information to obtain corresponding semantic keywords. Natural language processing technology or word embedding technology can be used for semantic recognition. The method of semantic recognition is not specifically limited in this embodiment. Different semantic keywords correspond to different suitable ingredients. For example, when the semantic keyword is "cough," the corresponding ingredients could be honey, lemon, orange, etc. The correspondence between semantic keywords and suitable ingredients is not specifically limited in this embodiment and can be set by relevant technical personnel.

[0151] The quantities of the first, second, and third supplementary ingredients are not specifically limited in this application embodiment. After the procurement information is generated, it can be directly fed back to the user terminal. The specific feedback method can be referred to the embodiment corresponding to step S260 above, which will not be elaborated here.

[0152] The above embodiments describe a food ingredient management method from the perspective of process flow. The following embodiments describe a food ingredient management device from the perspective of virtual module or virtual unit. For details, please refer to the following embodiments.

[0153] This application provides a food ingredient management device, such as... Figure 5 As shown, the device may specifically include an information acquisition module 510, a handling information acquisition module 520, a preservation sequence determination module 530, a nutritional information acquisition module 540, and a target ingredient determination module 550, wherein:

[0154] The information acquisition module 510 is used to acquire dietary needs information and determine at least one optional ingredient based on the dietary needs information;

[0155] The module 520 for obtaining pick-up and drop-off information is used to obtain the historical pick-up and drop-off information and shelf life of each optional ingredient. The historical pick-up and drop-off information of the optional ingredients includes multiple historical pick-up and drop-off times corresponding to the optional ingredients and the historical pick-up and drop-off quantity corresponding to each historical pick-up and drop-off time.

[0156] The preservation sequence determination module 530 is used to determine the remaining shelf life of each optional ingredient based on the historical handling information and shelf life of each optional ingredient, and to sort at least one optional ingredient according to the remaining shelf life of each optional ingredient to obtain a preservation sequence.

[0157] The nutrition information acquisition module 540 is used to acquire the type and content of nutrients corresponding to each optional ingredient in the preservation sequence;

[0158] The target ingredient determination module 550 is used to determine at least one target ingredient from the preservation sequence based on the nutrient type and nutrient content corresponding to each optional ingredient, and to generate an ingredient list based on at least one target ingredient. The nutrient types and the content corresponding to each nutrient type in the ingredient list are not lower than the preset nutritional standards.

[0159] In one possible implementation, when the information acquisition module 510 determines at least one optional ingredient based on dietary needs information, it is specifically used for:

[0160] Identify the demand keywords and dietary standard information contained in dietary demand information, including the timing of consumption and the corresponding amount of consumption;

[0161] Based on the demand keywords and the first correspondence, determine the list of optional ingredients corresponding to the demand keywords. The first correspondence is the correspondence between keywords and ingredient lists.

[0162] At least one optional ingredient is selected from the list of optional ingredients based on dietary standards information.

[0163] In one possible implementation, the preservation sequence determination module 530, when determining the remaining shelf life of each optional ingredient based on its historical handling information and shelf life, specifically performs the following:

[0164] Based on the historical pick-up and drop information of each optional ingredient, sort the historical pick-up and drop times of each optional ingredient to obtain the pick-up and drop time axis corresponding to each optional ingredient;

[0165] The shelf life of each optional ingredient is determined based on each timeline of handling and placement.

[0166] Determine the remaining shelf life of each optional ingredient based on its shelf life and storage period.

[0167] In one possible implementation, the device further includes:

[0168] The associated food ingredient judgment module is used to determine whether there is a target associated food ingredient based on the historical pick-up and drop information of each optional food ingredient. The interval between the historical pick-up and drop time of the target associated food ingredient and the historical pick-up and drop time of the target food ingredient is less than a preset time.

[0169] The module for determining the baseline target ingredients is used to identify target ingredients whose quantity of associated ingredients exceeds a preset threshold as baseline target ingredients.

[0170] The module for determining the weight of the number of times each target-related food is taken is used to determine the number of times each target-related food is taken within a preset time period based on the historical take-out data of each target-related food. Based on the number of times taken and the second correspondence, the weight of the number of times each target-related food is determined. The second correspondence is the correspondence between the number of times taken and the weight value.

[0171] The module for determining the retrieval interval weight is used to determine the retrieval interval between the benchmark target food and each target-related food based on the historical retrieval and placement data of the benchmark target food. Based on the retrieval interval duration and the third correspondence relationship, the retrieval interval weight of each target-related food is determined. The third correspondence relationship is the correspondence between the retrieval interval duration and the weight value.

[0172] The module for determining the remaining shelf life of ingredients is used to obtain the remaining shelf life of each target-related ingredient corresponding to the baseline target ingredient. Based on the remaining shelf life and the fourth correspondence, the remaining shelf life weight of each target-related ingredient is determined. The fourth correspondence is the correspondence between the remaining shelf life and the weight value.

[0173] The module for determining the feedback target associated ingredients is used to determine the feedback target associated ingredients from multiple target associated ingredients based on the weight of the number of times each target associated ingredient is taken, the weight of the taking interval, and the weight of the remaining freshness option.

[0174] In one possible implementation, the device further includes:

[0175] The image information acquisition module is used to acquire image information of picking and placing.

[0176] The food feature recognition module is used to identify the food features of each target food item in the food list from the image information of picking and placing;

[0177] The placement determination module is used to determine the placement position of each target ingredient in the refrigerator based on multiple historical retrieval times and the characteristics of each ingredient.

[0178] The placement information feedback module is used to provide feedback on the placement position of each target ingredient in the food list within the refrigerator.

[0179] In one possible implementation, the device further includes:

[0180] The module for determining the first supplementary ingredient is used to obtain the nutrient types and contents of existing ingredients when a purchase order is detected, match the nutrients and contents of existing ingredients with preset standard nutrient information to obtain the nutrients to be supplemented, and determine the first supplementary ingredient based on the nutrients to be supplemented.

[0181] The module for determining the second supplementary ingredients is used to obtain the weather characteristic information of the current stage. Based on the weather characteristic information and the fifth correspondence, the second supplementary ingredients are determined. The fifth correspondence is the correspondence between weather characteristics and suitable ingredients.

[0182] The module for determining the third supplementary ingredient is used to obtain the user's vital signs information and determine the third supplementary ingredient based on the vital signs information.

[0183] The procurement information module is used to generate procurement information based on the first, second, and third supplementary ingredients, and to provide feedback on the procurement information.

[0184] In one possible implementation, the module for determining the third supplementary ingredient, when determining the third supplementary ingredient based on vital sign information, is specifically used for:

[0185] The information types for identifying vital signs include text and speech.

[0186] When the information type is text, identify the text keywords contained in the vital signs information, and determine the third supplementary food corresponding to the vital signs information based on the correspondence between the keywords and the food ingredients. The text keywords are used to characterize the user's physical condition.

[0187] When the information type is voice, the vital signs information is imported into the preset semantic recognition model to obtain semantic keywords. Based on the correspondence between keywords and ingredients, the third supplementary ingredient corresponding to the vital signs information is determined. The semantic keywords are used to characterize the user's physical condition.

[0188] Those skilled in the art will understand that, for the sake of convenience and brevity, the specific working process of the food management device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0189] This application provides an electronic device, such as... Figure 6 As shown, Figure 6 The illustrated electronic device 600 includes a processor 601 and a memory 603. The processor 601 and the memory 603 are connected, for example, via a bus 602. Optionally, the electronic device 600 may also include a transceiver 604. It should be noted that in practical applications, the transceiver 604 is not limited to one type, and the structure of this electronic device 600 does not constitute a limitation on the embodiments of this application.

[0190] Processor 601 may be a CPU (Central Processing Unit), a general-purpose processor, a DSP (Digital Signal Processor), an ASIC (Application Specific Integrated Circuit), an FPGA (Field Programmable Gate Array), or other programmable logic devices, transistor logic devices, hardware components, or any combination thereof. It can implement or execute the various exemplary logic blocks, modules, and circuits described in conjunction with the disclosure of this application. Processor 601 may also be a combination that implements computational functions, such as including one or more microprocessor combinations, a combination of a DSP and a microprocessor, etc.

[0191] Bus 602 may include a pathway for transmitting information between the aforementioned components. Bus 602 may be a PCI (Peripheral Component Interconnect) bus or an EISA (Extended Industry Standard Architecture) bus, etc. Bus 602 can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 6 The bus is represented by a single thick line, but this does not mean that there is only one bus or one type of bus.

[0192] The memory 603 may be a ROM (Read Only Memory) or other type of static storage device capable of storing static information and instructions, RAM (Random Access Memory) or other type of dynamic storage device capable of storing information and instructions, or an EEPROM (Electrically Erasable Programmable Read Only Memory), CD-ROM (Compact Disc Read Only Memory) or other optical disc storage, optical disc storage (including compressed optical discs, laser discs, optical discs, digital universal optical discs, Blu-ray discs, etc.), magnetic disk storage media or other magnetic storage devices, or any other medium capable of carrying or storing desired program code in the form of instructions or data structures and accessible by a computer, but not limited thereto.

[0193] The memory 603 stores application code that executes the scheme of this application, and its execution is controlled by the processor 601. The processor 601 executes the application code stored in the memory 603 to implement the content shown in the foregoing method embodiments.

[0194] Electronic devices include, but are not limited to: mobile terminals such as mobile phones, laptops, digital radio receivers, PDAs (personal digital assistants), PADs (tablet computers), PMPs (portable multimedia players), and in-vehicle terminals (such as in-vehicle navigation terminals), as well as fixed terminals such as digital TVs and desktop computers. Servers can also be included. Figure 6 The electronic device shown is merely an example and should not impose any limitation on the functionality and scope of use of the embodiments of this application.

[0195] This application provides a computer-readable storage medium storing a computer program that, when run on a computer, enables the computer to execute the corresponding content in the aforementioned method embodiments.

[0196] It should be understood that although the steps in the flowcharts of the accompanying figures are shown sequentially as indicated by the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the accompanying figures may include multiple sub-steps or multiple stages. These sub-steps or stages are not necessarily completed at the same time, but can be executed at different times, and their execution order is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the sub-steps or stages of other steps.

[0197] The above description is only a partial embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A method for managing food ingredients, characterized in that, include: Obtain dietary needs information and determine at least one optional ingredient based on the dietary needs information; Obtain the historical handling information and shelf life of each optional ingredient. The historical handling information of optional ingredients includes multiple historical handling times and the historical handling quantity corresponding to each historical handling time. Based on the historical storage and shelf-life information of each optional ingredient, the remaining shelf life of each optional ingredient is determined, and the at least one optional ingredient is sorted according to the remaining shelf life of each optional ingredient to obtain a shelf-life sequence. Obtain the nutrient type and nutrient content corresponding to each optional ingredient in the preservation sequence; Based on the nutrient type and nutrient content corresponding to each optional ingredient, at least one target ingredient is determined from the preservation sequence, and an ingredient list is generated based on the at least one target ingredient. The nutrient type and the content corresponding to each nutrient type in the ingredient list are not lower than the preset nutritional standard. The step of determining at least one optional ingredient based on the dietary needs information includes: Identify the demand keywords and dietary standard information contained in the dietary demand information. The dietary standard information includes the time of consumption and the corresponding amount of consumption. When the type of dietary demand information is specific, the demand keyword is the specific name of the ingredient, and the list of optional ingredients contains all the ingredient names in the dietary demand information. When the type of dietary demand information is non-specific, the demand keywords are fitness meals or postpartum meals. Based on the demand keywords and the first correspondence, determine the list of optional ingredients corresponding to the demand keywords, where the first correspondence is the correspondence between keywords and ingredient lists; At least one optional ingredient is determined from the list of optional ingredients based on the dietary standards information; The step of generating an ingredient list based on the at least one target ingredient further includes: Based on the historical pick-up and drop information of each optional ingredient, it is determined whether there is a target associated ingredient. The interval between the historical pick-up and drop time of the target associated ingredient and the historical pick-up and drop time of the target ingredient is less than a preset time. The pick-up and drop time axis of the optional ingredient in the historical time period is compared with the pick-up and drop time of the target ingredient in the historical time period, and the interval between the pick-up and drop time of the optional ingredient and the pick-up and drop time of the target ingredient is determined. When the pick-up and drop time interval between the optional ingredient and the target ingredient is less than the preset time, and the pick-up and drop time of the optional ingredient corresponding to the interval being less than the preset time exceeds a preset threshold, the optional ingredient is determined as the target associated ingredient of the target ingredient. Target ingredients whose quantity exceeds a preset threshold are identified as baseline target ingredients; Based on the historical pick-up and drop-off data of each target-related food, determine the number of times each target-related food is picked up within a preset time period. Based on the number of pick-ups and the second correspondence, determine the pick-up weight of each target-related food. The number of times a target-related food is picked up within a preset time period is the number of times a target-related food is picked up before and after the user picks up the target food within the preset time period. The second correspondence is the correspondence between the number of pick-ups and the weight value. Based on the historical pick-up and drop-off data of the benchmark target food, the pick-up interval duration between the benchmark target food and each target associated food is determined. Based on the pick-up interval duration and the third correspondence relationship, the pick-up interval weight of each target associated food is determined. The third correspondence relationship is the correspondence between the pick-up interval duration and the weight value. Obtain the remaining shelf life of each target associated ingredient corresponding to the benchmark target ingredient, and determine the remaining shelf life weight of each target associated ingredient based on the remaining shelf life and the fourth correspondence relationship, wherein the fourth correspondence relationship is the correspondence between the remaining shelf life and the weight value. Based on the weight of the number of times each target-related ingredient is taken, the weight of the interval between taking, and the weight of the remaining freshness option, the target-related ingredients for feedback are determined from the multiple target-related ingredients. The determined target-related ingredients for feedback are fed back together with the determined list of ingredients.

2. The food ingredient management method according to claim 1, characterized in that, The process of determining the remaining shelf life of each optional ingredient based on its historical storage information and shelf-life includes: Based on the historical pick-up and drop information of each optional ingredient, sort the historical pick-up and drop times of each optional ingredient to obtain the pick-up and drop time axis corresponding to each optional ingredient; The shelf life of each optional ingredient is determined based on each timeline of handling and placement. Determine the remaining shelf life of each optional ingredient based on its shelf life and storage period.

3. The food ingredient management method according to claim 1, characterized in that, After submitting the ingredient list, the following is also included: Obtain image information of picking and placing; Identify the food characteristics of each target food item in the food list from the image information of the food handling process; Based on multiple historical retrieval times and characteristics of each target ingredient, determine the placement of each target ingredient in the refrigerator; The system will provide feedback on the placement of each target ingredient in the refrigerator within the ingredient list.

4. The food ingredient management method according to claim 1, characterized in that, Also includes: When a purchase order is detected, the types and contents of nutrients in existing ingredients are obtained, and the nutrients and contents of existing ingredients are matched with preset standard nutritional information to obtain the nutrients to be supplemented. The first supplementary ingredient is determined based on the nutrients to be supplemented. Obtain the weather characteristic information of the current stage, and determine the second supplementary ingredient based on the weather characteristic information and the fifth correspondence relationship, wherein the fifth correspondence relationship is the correspondence between weather characteristics and suitable ingredients; Obtain the user's vital signs information, and determine the third supplementary food ingredient based on the vital signs information; Purchase information is generated based on the first supplementary ingredient, the second supplementary ingredient, and the third supplementary ingredient, and the purchase information is then fed back.

5. A method for managing food ingredients according to claim 4, characterized in that, The determination of the third supplementary food ingredient based on the vital signs information includes: The information type for identifying the vital signs information includes text and speech; When the information type is text, the text keywords contained in the vital signs information are identified, and the third supplementary ingredient corresponding to the vital signs information is determined according to the correspondence between the keywords and ingredients. The text keywords are used to characterize the user's physical condition. When the information type is voice, the vital signs information is imported into a preset semantic recognition model to obtain semantic keywords. Based on the correspondence between keywords and ingredients, the third supplementary ingredient corresponding to the vital signs information is determined. The semantic keywords are used to characterize the user's physical condition.

6. A food ingredient management device, characterized in that, include: An information acquisition module is used to acquire dietary needs information and determine at least one optional ingredient based on the dietary needs information; The module for obtaining pick-up and drop information is used to obtain the historical pick-up and drop information and shelf life of each optional ingredient. The historical pick-up and drop information of optional ingredients includes multiple historical pick-up and drop times corresponding to the optional ingredients and the historical pick-up and drop quantities corresponding to each historical pick-up and drop time. The preservation sequence determination module is used to determine the remaining shelf life of each optional ingredient based on the historical handling information and shelf life of each optional ingredient, and to sort the at least one optional ingredient according to the remaining shelf life of each optional ingredient to obtain a preservation sequence. The nutrition information acquisition module is used to acquire the type and content of nutrients corresponding to each optional ingredient in the preservation sequence; The target ingredient determination module is used to determine at least one target ingredient from the preservation sequence based on the nutrient type and nutrient content corresponding to each optional ingredient, and to generate an ingredient list based on the at least one target ingredient, wherein the nutrient type and the content corresponding to each nutrient type in the ingredient list are not lower than the preset nutritional standard. The information acquisition module determines at least one optional ingredient based on the dietary needs information, specifically for: Identify the demand keywords and dietary standard information contained in the dietary demand information. The dietary standard information includes the time of consumption and the corresponding amount of consumption. When the type of dietary demand information is specific, the demand keyword is the specific name of the ingredient, and the list of optional ingredients contains all the ingredient names in the dietary demand information. When the type of dietary demand information is non-specific, the demand keywords are fitness meals or postpartum meals. Based on the demand keywords and the first correspondence, determine the list of optional ingredients corresponding to the demand keywords, where the first correspondence is the correspondence between keywords and ingredient lists; At least one optional ingredient is determined from the list of optional ingredients based on the dietary standards information; The associated food ingredient determination module is used to determine whether there is a target associated food ingredient based on the historical pick-up and drop information of each optional food ingredient. The interval between the historical pick-up and drop time of the target associated food ingredient and the historical pick-up and drop time of the target food ingredient is less than a preset time. The module compares the pick-up and drop time axis of the optional food ingredient in the historical time period with the pick-up and drop time of the target food ingredient in the historical time period and determines the interval between the pick-up and drop time of the optional food ingredient and the pick-up and drop time of the target food ingredient. When the pick-up and drop time interval between the optional food ingredient and the target food ingredient is less than the preset time, and the pick-up and drop time of the optional food ingredient corresponding to the interval being less than the preset time exceeds a preset threshold, the optional food ingredient is determined as the target associated food ingredient of the target food ingredient. The module for determining the baseline target ingredients is used to identify target ingredients whose quantity of associated ingredients exceeds a preset threshold as baseline target ingredients. The module for determining the weight of the number of times each target-related food is taken is used to determine the number of times each target-related food is taken within a preset time period based on the historical data of each target-related food. The weight of the number of times each target-related food is determined based on the number of times each target-related food is taken within a preset time period, which is the number of times the target-related food is taken before and after the user takes the target food within the preset time period. The second correspondence is the correspondence between the number of times each target-related food is taken and the weight value. The module for determining the retrieval interval weight is used to determine the retrieval interval duration between the benchmark target food and each target associated food based on the historical retrieval and placement data of the benchmark target food, and to determine the retrieval interval weight of each target associated food based on the retrieval interval duration and a third correspondence relationship, wherein the third correspondence relationship is the correspondence between the retrieval interval duration and the weight value. The module for determining the remaining shelf life weight is used to obtain the remaining shelf life of each target associated ingredient corresponding to the benchmark target ingredient, and to determine the remaining shelf life weight of each target associated ingredient based on the remaining shelf life and the fourth correspondence relationship, wherein the fourth correspondence relationship is the correspondence between the remaining shelf life and the weight value. The module for determining the feedback target associated ingredients is used to determine the feedback target associated ingredients from the multiple target associated ingredients based on the weight of the number of times each target associated ingredient is taken, the weight of the interval between taking, and the weight of the remaining freshness option. The determined feedback target ingredients are fed back together with the determined ingredient list.

7. An electronic device, characterized in that, The electronic device includes: At least one processor; Memory; At least one application, wherein the at least one application is stored in memory and configured to be executed by at least one processor, the at least one application being configured to: perform a food ingredient management method according to any one of claims 1-5.

8. A computer-readable storage medium, characterized in that, include: The computer program is stored and can be loaded by a processor and executed as described in any one of claims 1-5.

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