Comprehensive evaluation system for food quality and application thereof

Abstract

The invention provides a comprehensive evaluation system for food quality and application thereof. According to the evaluation system, public information of food, namely, information of food outer packages and public information which can be provided by manufacturers, are completely combined with various national standards, then the data are analyzed and scored, and suggestions are given. A user can randomly scan a concerned product after downloading the application so as to obtain popular and easy-to-understand related information.

Description

Technical Field

[0001] The present invention belongs to the field of food analysis and evaluation, and relates to quality models and evaluation technologies in professional practices such as food production, including production areas, national standards, nutritional components of the food itself, ingredient composition, and production processes, and specifically to a comprehensive evaluation system for food quality and its application. Background Art

[0002] As the requirements for food have also begun to transform from quantity to quality, however, there are only user evaluations of food in the market, which involve personal physical conditions, taste preferences, regional characteristics, etc., which are quite subjective and lack objectivity, and there is no scientific evaluation. For some diseases, for example, we know that diabetic patients should avoid sugar, but most patients do not know what foods contain sugar or how much sugar they contain.

[0003] To this end, the present invention has designed an algorithm that fully uses the public information of food, that is, the information on the food packaging and the public information that the manufacturer can provide, combined with various national standards, and then analyzes, scores, and gives suggestions. After downloading the application, users can scan any product they are interested in to obtain relevant information. Summary of the invention

[0004] The present invention aims to establish an objective understanding of current food quality and provide an effective food quality evaluation system, providing the general public with an easy-to-understand food evaluation scheme so that everyone can understand what they are eating and complete the transition from eating enough to eating knowingly. It further encourages food manufacturers to produce better and healthier food.

[0005] The present invention provides a quality model and evaluation technology for food in production (including production area, national standards, nutritional ingredients of the food itself, ingredients, production process and other professional) practice, specifically involving an effective food quality comprehensive evaluation system and evaluation method. Furthermore, the evaluation method of this technology can be extended to other fields including cosmetics, bathing and body care products, etc. Its main feature is that it is a scientific and objective evaluation system rather than a subjective evaluation of users, and its evaluation results are simple and easy for everyone to understand.

[0006] In one aspect, the present invention provides a food quality evaluation system, which can present the quality of a product in a user's terminal in an easy-to-understand manner by scanning a food barcode or a QR code, so as to help users choose food and encourage manufacturers to produce better food for users, thereby improving people's health. The evaluation system includes a database establishment module, a user interface module, an algorithm module, a standard module, a weight module, and a calculation result module.

[0007] According to one embodiment of the present invention, the food quality comprehensive evaluation system can be used to evaluate the quality of commercially available food, and the food quality evaluation is based on food information, wherein the food information is public information provided by the supplier itself and information required to be provided by the government management department, and does not include the subjective taste, preference and opinion of the consumer; the evaluation system includes:

[0008] 1) Database module, which is used to collect food information, including food name, food nutrition table, ingredient list, quality grade, product standard number, manufacturer, production address, time to market, product category, product packaging, product barcode, product QR code, food picture; all information is stored in a proprietary database; the database module includes two submodules: ① data collection module, data collection includes active collection and passive collection, where active collection refers to obtaining through suppliers and government management departments, and passive collection refers to users finding food that has not been collected during use, and in order to understand the situation of this food, various types of information about this food are fed back to the system; ② audit module, in order to ensure the reliability and integrity of the data, all data will be audited by specific personnel before entering the database;

[0009] 2) User interface module, which is mainly used to enable users to use the evaluation system conveniently and quickly. The interface includes a user terminal, which is a computer, a smart phone or other electronic device; the user interface module includes two submodules according to different users: ① General user module, where users can obtain the evaluation of related foods calculated by the algorithm module by scanning the barcode or QR code of the food; ② Specific user module, where users provide the information they care about to obtain the reply evaluation of the related food;

[0010] 3) Algorithm module, which is used to obtain a corresponding digital evaluation for each food in the database based on nutrients, ingredients, quality grades and green standards by weighted calculation; the algorithm module includes 4 sub-modules: ① Nutritional ingredient table module, which includes 5 ingredients that are mandatory for the country, namely energy, protein, fat, carbon water and salt content, and 28 optional nutrients, such as dietary fiber and vitamins; the scoring standards in the standard module are weighted for calculation based on the parameters of the nutritional ingredients; ② Ingredient list module, which is used to analyze the raw materials in the ingredient list, the proportion of the main materials, whether there are allergic materials, and especially the additives in the standard module are also weighted for calculation; ③ Quality grade module, my country's food industry has clear industry standards for certain foods, such as granulated sugar, which is divided into three levels: refined, superior and first grade; Zhenjiang vinegar and Shanxi aged vinegar have strict origin standards, and each grade has a corresponding product standard number. This module uses the evaluation criteria in the standard module for calculation based on these national standards; ④ The green standard module, which incorporates the national production standards, involves green AA grade, A grade, pollution-free products and organic products used abroad; Finally, the algorithm module uses the standard module and weight module at the same level as the algorithm module to calculate the food information of the above 4 sub-modules and obtain the final evaluation after designing different algorithms according to the national food classification standards; The algorithm is not designed to be a single one, but according to the classification of the China Commodity Information Service Platform provided by the China Article Coding Center, a corresponding algorithm is designed. Each type of product has a unique algorithm, and the algorithms between categories can be different or the same, so as to adapt to various foods.

[0011] 4) Standard module: mainly used to establish scoring standards based on domestic and foreign knowledge and experience; the standards include: ① the content standards of each element in the food nutrition information table, such as the World Health Organization's recommendation of "no more than 5 grams of salt per day", which reflects the content in every 100 grams of food. Only with this standard can we compare it with the salt content in the nutrition information table; ② the evaluation criteria for the types of additives in the ingredient list. According to various research reports from the nutrition community at home and abroad, we divide them into 4-6 categories according to the size of the risk, such as no risk, small risk, moderate risk, high risk and carcinogenicity; the country has a standard for additives. There are strict usage standards for additives. If the additives indicated on the label should not be used in this product, the algorithm will also prompt the user; ③ The evaluation standards for the food production process, such as green food grade A, AA, etc.; ④ The evaluation standards for quality grades. There are many standards for food in our country, including national standards and industry standards. For example, honey has qualified products, superior products, and special products. Those that meet national standards are qualified products, those that exceed national standards and meet industry standards are superior products, and those that exceed industry standards and meet mature honey conditions are special products; The standard module provides calculation standards for the algorithm module.

[0012] 5) Weight module, used to weight the food information in the database in the algorithm; it involves two layers of weighting, where the first layer is to weight the four sub-modules in the algorithm module, and the second layer is to re-weight each element in the algorithm module.

[0013] 6) The calculation result module refers to the feedback on the terminal after the user's query, which involves the food information of each food obtained after calculation by the algorithm module; the calculation result module is divided into two modules, namely the general user response module and the specific user response module; the general response module feedbacks the evaluation score and the advantages and disadvantages of the queried food, and makes reminders for suspected counterfeit products, such as the origin does not comply with the national standard, the barcode does not exist, etc.; the specific response module feedback is based on the feedback of the general response module plus suggestions and reminders for specific users, such as reminding diabetic patients of the sugar content of the queried food, and reminding allergy patients of the allergic elements contained in the food.

[0014] According to a specific embodiment of the present invention, the comprehensive food quality evaluation system can be used to evaluate various daily necessities such as cosmetics, skin care, toothpaste, etc.

[0015] According to a specific implementation of the present invention, the food quality comprehensive evaluation system can be used to add new parameters to a single sub-category in a food catalog and further refine the evaluation.

[0016] According to a specific embodiment of the present invention, the food quality comprehensive evaluation system can be used to evaluate food packaging, wherein the packaging classification includes environmentally friendly and recyclable categories, so as to enhance the environmental awareness of the whole people and reduce pollution to the environment.

[0017] According to a specific embodiment of the present invention, the comprehensive food quality evaluation system can be used to recommend similar foods queried by users, with the same score or a higher-order score.

[0018] According to a specific embodiment of the present invention, the comprehensive evaluation system for food quality includes allocating weights according to categories, wherein the elements in the nutritional composition table account for 40-60%, the additives in the ingredient table account for 20-40%, the quality grade accounts for 5-15%, the organic product accounts for 5-15%, and the packaging reminder is not yet included in the percentage system.

[0019] According to a specific implementation of the present invention, the database module and algorithm module in the food quality comprehensive evaluation system are dynamic and constantly updated; because with the development and progress of society, there will be more and more food on the market, and people's understanding of food will become more and more profound, so the weighted module and standard module will be constantly updated.

[0020] According to a specific embodiment of the present invention, the weight module and the algorithm module of the food quality comprehensive evaluation system will vary with regional and national conditions, and factors include that the need for calories and fat in poor areas is much greater than that in wealthy areas.

[0021] According to a specific embodiment of the present invention, the food quality comprehensive evaluation system is suitable for application on any terminal, including a mobile phone, a computer, a tablet computer or smart glasses, etc.

[0022] According to a specific embodiment of the present invention, the food quality comprehensive evaluation system can use any combination of modules, can increase or decrease modules, and all modules can be more complex or simpler, which depends entirely on the object to be evaluated.

[0023] On the other hand, the present invention also provides a method for evaluating food quality, using the above-mentioned comprehensive food quality evaluation system to evaluate the quality of food currently on the market, the evaluation method comprises the following steps:

[0024] 1) Establish a database module that contains as much information as possible about the food, including the manufacturer, quality grade, nutritional composition table, origin, product standard number, ingredient list, packaging, classification, pictures, etc. This information must be public to avoid any misleading and controversial information;

[0025] 2) Establish a standard module: collect all domestic and international standards and recommendations for various types of food, establish its own information scoring standards, and digitally convert these standards;

[0026] 3) All information is weighted in two layers using the weight module. The first layer includes the nutrition information module, quality grade module, ingredient list module and green standard module. The second layer refers to the re-weighting of the elements of the sub-modules of these modules;

[0027] 4) Use the algorithm module to establish corresponding algorithms for different categories of food according to national classification standards;

[0028] 5) Establish user interface module;

[0029] 6) Establish a calculation result module, including image display and text display.

[0030] The inventor believes that the quality of a food depends on ① the various nutrients contained in the raw materials themselves, ② the quality grade of the raw materials, ③ the content of the main materials and other ingredients in the ingredient list, ④ the green grade of the production process and the corresponding national standards, and ⑤ the impact on the environment. By analyzing and judging these information, we can construct a method for evaluating food quality, which contains all the public information of the product, mainly including the first-level main module of food quality ( Figure 1), including four modules: nutritional composition table, ingredient table, quality grade and green standard module. By further refining the first layer, the second layer of food quality main modules ( Figure 2 ), including multiple elements. For these elements, we need to establish a corresponding standard module, that is, each element has its own standard, such as the standard for salt and the standard for sugar. Taking into account the different effects of the four modules in the first layer and the various elements in the second layer on the human body in food, we achieve this difference in influence on the body through weighting, and these different weights are collected in the weight module. With the above information combined with the standard module and the weight module, we can design an algorithm, that is, an algorithm module, to get the evaluation of this food.

[0031] The food production process will inevitably have corresponding impacts on the environment, some friendly and some harmful, but this does not constitute the impact of the food itself on the body. We will list the impact on the environment, especially the impact of packaging materials on the environment, separately, hoping to promote manufacturers' environmental awareness and avoid excessive packaging.

[0032] Our goal is to let users choose certified brand foods: well-known brands usually have stricter quality control and food safety management systems. Choose brands with quality certification marks and choose organic foods: organic foods strictly limit the use of chemical pesticides, synthetic fertilizers and genetically modified technologies during the planting and production process. Choosing organic foods can reduce the intake of chemicals. Understand the source of food: Try to understand the origin and production process of food, and choose food from less polluted areas. Control the amount of consumption: For foods that may contain contaminants, try to control the amount of consumption to reduce the intake of harmful substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is the main module of the first level of food information of the food quality model established according to an evaluation method of the present invention.

[0034] Figure 2 It is the main module of the second level food information of the food quality model established according to an evaluation method of the present invention.

[0035] Figure 3 It is the first step of realizing an evaluation method of the present invention, and includes four major modules.

[0036] Figure 4 It is a specific usage flow chart of a general user usage module according to an evaluation method of the present invention.

[0037] Figure 5 It is a specific user usage flow chart of an evaluation method according to the present invention.

[0038] Figure 6It is a schematic diagram of a query result on a mobile phone according to the present invention.

[0039] Figure 7 It is a schematic diagram of a query result of a specific user on a mobile phone according to the present invention.

[0040] Figure 8 It is a schematic diagram of a specific structure of an evaluation method according to the present invention.

[0041] Fig. 9 It is an illustrative specific example of the comprehensive evaluation of food quality according to the present invention. DETAILED DESCRIPTION

[0042] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with tables, drawings and examples. It should be understood that the examples used in this part are only used to illustrate the present invention and are not used to limit the scope of the present invention. Various forms of modifications to the present invention by those skilled in the art fall within the scope defined by the claims attached to this application.

[0043] Step 1: Establish 4 basic modules, including food information database module, standard module, weight module and algorithm module.

[0044] 1. First, we need to build a database module, which is divided into two parts: the first is to collect all public information of food into the database, that is, the information collection module, including manufacturers, production addresses, listing time, barcodes, QR codes, product categories, nutritional information tables, ingredient lists, quality grades, packaging, product standard numbers, pictures, etc. In order to ensure the accuracy of the collected information, the second part, the review module, is designed, which not only ensures the accuracy of the data but also is responsible for the update of the data.

[0045] 2. Establish a standard module. It includes ① the standard of nutrient components, such as the recommended daily intake of salt is 5 grams. In 100 grams of food, we set no salt as 20 points, 1 gram as the allowable value as 10 points, and more than 2 grams as the dangerous value as 0 points. In this way, the standard of salt is established, which we call BZ (salt). Similarly, a similar standard value needs to be established for each nutrient component. This work requires consulting a large number of domestic and foreign literature and converting it into a digital standard. ② Food raw materials in the ingredient list, the proportion of the main raw materials 0-100% is set to different scores: the type and quantity of additives. At present, there are more than 2,000 additives in 23 categories in my country. Based on the known experimental research results, we creatively divide them into 4 categories: no risk, low risk, medium risk, high risk, and then assign weights. For example, 10, 5, 2, 0. ③ Quality grade: Different categories of food have different national standards. According to the grade division of the national standard, we give different scores accordingly. For example, there are special grade, first grade and second grade, corresponding to 10 points, 8 points, 5 points and no grade 0 points. ④ Green standard. For the production process of food, our country's standard is green AA grade, which is equivalent to organic, green A grade, and pollution-free products. We also give 10-5-3-0 points accordingly. Some products are regional, such as the Zhenjiang old vinegar mentioned above. It has a corresponding national standard. If there is no national standard, even if it is marked as Zhenjiang old vinegar, it will not be taken into account. On the contrary, we will remind customers.

[0046] 3. Establish weight module: The weight module is divided into two layers. The first layer of weighting is to weight the first layer of information in the database, involving four modules: nutrients, ingredients, quality grades and green standards. The second layer of weighting is to re-weight the sub-elements in these four modules. The weight ratio varies according to different food categories. For example:

[0047]

[0048] 4. Establish the algorithm module. The first step is to divide the food information in the database into four parts: the first part K1 is the nutritional content, which includes the five items required by the state, namely energy = K11, protein = K12, fat = K13, carbohydrates = K14, and

[0049] = K14 and salt = K15. Any other nutritional supplements listed are put into this part called K1x. The second part K2 is the raw materials included in the food ingredient list. The third part K3 is the quality grade of this food, including the production area, the national standards based on production, and the quality grade of the product. The fourth part K4 represents the green grade organic or AA = 10 points, A grade = 5, pollution-free = 3. The second step is to use the weight module to weight these four parts respectively Q1, Q2, Q3 and Q4. In order to calculate the final score of this food, we must first calculate the second-level modules, such as the nutritional composition module:

[0050] f(K1)=∑(K11[BZ(energy)]*P11+K12[BZ(protein)]*P12+K13[BZ(fat)]*P13+K14[BZ(carbohydrate)]*P14+K15[BZ(sodium)]*P15)

[0051] in,

[0052] [BZ(Energy)] refers to the energy standard in the standard module

[0053] K11[BZ(Energy)] refers to the value of the energy parameter in this food corresponding to the energy standard

[0054] P1 is the weighting of nutrients

[0055] P1=P11+P12+P13+P14+P15=100

[0056] Similarly, we call each standard BZ(x) in the standard module and P2, P3, P4 in the weight module to calculate K2, K3, K4. BZ(X) refers to the standard established for each element, and X refers to the element, such as salt, sugar, grade, etc.

[0057] The final scoring formula for this food is:

[0058]

[0059] in

[0060] x represents a certain food,

[0061] f(x) is the final score of a food.

[0062] Q represents the first layer weight in the weight module:

[0063] Q=Q1+Q2+Q3+Q4=100%

[0064] K1 is the score of the nutritional content of a food.

[0065] K2 is the score of a food ingredient list

[0066] K3 is the score of a food quality grade

[0067] K4 is the score of a food green standard

[0068] If the food database module involves a lot of information collection work, then the establishment of the standard module and the weight module is not obvious. It requires consulting a large amount of domestic and foreign literature, summarizing and classifying them, and creatively converting them into digital models.

[0069] Step 2: After completing the establishment of the above four modules, we need to establish the last two modules, namely the user usage module and the calculation result module.

[0070] 1. User module refers to the module that allows users to use, including various user interfaces. It can be further divided into multiple sub-modules according to needs. Here we design two modules: ① general user module and ② specific user module. The general user module is for users who only need to know food information. After the user uses this software to scan the barcode or QR code of the food, the evaluation of the food and related information will be fed back to the user. Specific users refer to users who customize information according to their own needs. This specific need can be a disease, such as diabetes, or other specific requirements such as peanut allergy reminders, etc.

[0071] All the user needs to do is open the application software and scan the food barcode or QR code to get the corresponding response result. Figure 4 and Figure 5 .

[0072] 2. Calculation result module, this module algorithm is used to store the evaluation results of the algorithm module for each bar code (each food). After receiving the information scanned by the user, the matching information is found in this module and fed back to the user's terminal. Since modern computers are super powerful, the calculation results can be presented to the user without this module, but in this solution, this module is still set up to reduce unnecessary calculations. Because for any food, no matter which user queries, its evaluation results are consistent. Only when the manufacturer updates the food itself or the algorithm and weight of the present invention change, it is necessary to recalculate the result module.

[0073] The calculation result module corresponds to different users, and also sets up different responses. The general response module corresponds to general users, and presents the various nutritional components, ingredient information, product quality and other information of the food to the user. The most important thing is an evaluation / score obtained after calculation by the present invention, such as 60 / 100, which is given to the user in an easy-to-understand manner. In addition to the response information of general users, the specific user response module also customizes information according to the specific circumstances of specific users. For example, a specific user (diabetic patient) scanned a cake and saw that the cake had a high score of 75 / 100. The system would issue a warning in a prominent position: the sugar content of this cake reaches xx value, which has a serious impact on diabetes.

[0074] When using this evaluation system, users only need to scan the barcode or QR code of a food to get relevant information and evaluation of the food. Figure 6 or Figure 7 .

[0075] As an example only, the following is a specific example of comprehensive evaluation of food quality according to the present invention ( Fig. 9 ).

[0076] like( Fig. 9 (A) to (C) in the figure involve a brand of Uni-President instant noodles. These three pictures are the information on the outer packaging of this instant noodle, which is part of the database information. From our database, we can find that its classification code is 10000299, and then call the corresponding algorithm module based on this classification code. According to what has been said before, the algorithm module needs the standard module and the weight module as a basis, and then calls the algorithm. The following is an explanation of the standard module and the weight module in this classification:

[0077] Standard modules:

[0078] o Sodium: The Chinese Dietary Guidelines (2022) states that the daily salt intake of adults should not exceed 5

[0079] Grams. The atomic masses of sodium ions and chloride ions are 22.99 and 35.45 g / mol respectively, which means that 100 g of sodium chloride contains 39.34 g of sodium and 60.66 g of chlorine. 5 grams of salt converted into sodium is 2 grams. The scoring standard is 0 for more than 2 grams and 1 for 0 grams, and the ratio is calculated in between.

[0080] o Protein: WS / T 578.2-2018 Chinese Residents Dietary Nutrient Reference Intake issued by the National Health Commission, the daily protein intake is 60 grams. We define more than 16 grams as 1, and 0 grams of protein as 0. The ratio is calculated

[0081] o Energy: less than 8400 kJ, which is approximately equal to 2000 kcal. Our standard definition is 0.25 for more than 350, and 0 for more than 600 grams. The period is also calculated on a ratio basis.

[0082] o Fat: less than 60 grams,

[0083] oCarbohydrates: less than 300 grams

[0084] o Additive standards: We designed 4 levels: carcinogenic risk = -0.6, risky = -0.3, low risk = -0.10, no risk = 0

[0085] o Green standard: organic or green AA grade = 100, green A grade = 50, pollution-free = 30

[0086] Weight module: Instant noodles have a national production standard GB 17400-2015, but there is no grade division, so the design of our first-level weight module is:

[0087] oNutrients: Q1=60%

[0088] o Ingredients: Q2 = 30%

[0089] Green: Q3 = 10%

[0090] The second level of weighting involves weighting of nutrients, ingredients and green standards. First, for this category 10000299, there is no difference in importance between the five nutrients: energy, protein, fat, carbon water and sodium. We design them to have equal weights:

[0091] Energy P11 = 20

[0092] Protein P12 = 20

[0093] Fat P13 = 20

[0094] Carbohydrate P14 = 20

[0095] NaP15=20

[0096] Secondly, regarding the contents in the ingredient list, the main ingredients are wheat and starch, and the proportion is not involved. Therefore, the main difference between the second-level instant noodle foods lies in the additives. Our weight design is:

[0097] Main component P21 = 0,

[0098] Additive P22 = 100

[0099] Finally, regarding the green standard, only one parameter is currently designed, namely the green level.

[0100] P3=100

[0101] After explaining the standard module and weight module, we return to the algorithm module and

[0102] K11 = Energy = 1781 kJ = 425 kcal: K11 [BZ (Energy)] = 0.3, Text evaluation: A bit too much

[0103] K12 = protein = 7.7 grams K12 [BZ (protein)] = 0.4, text evaluation: some protein

[0104] K13 = fat = 20.7 grams. In the current version, we pay more attention to the content of saturated fatty acids in fat. Saturated fatty acids are the main cause of elevated blood cholesterol, triglycerides, and low-density lipoprotein cholesterol (LDL-C), which in turn causes arterial stenosis, atherosclerosis, and increases the risk of coronary heart disease. Since this food is not indicated, the temporary score = 0

[0105] K14 = Carbohydrate = 52 grams. In the current version, we pay more attention to the sugar content in carbohydrates. Since this food does not indicate that white sugar is added in the ingredient list, the temporary score = 0

[0106] K15 = nano = 1,941 grams, K11 [BZ (nano)] = 0. Text evaluation: too much

[0107] So K1=0.3*20+0.4*20+0*20+0*20+0*20=14

[0108] K2 is about the content of the ingredient list, with a full score of 1. The following additives, sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, tert-butylbenzene, are considered to be risky, with a risk factor of (-0.3). Guar gum, xanthan gum, glycerol, lecithin, disodium flavor nucleotides, etc. are considered to be low risk, with a risk factor of (-0.1), so:

[0109] K2=1-4*(-0.3)+5*(-0.1)=-0.7<0

[0110] When K2<0, we calculate as 0.

[0111] K3 is the green standard. This food is not labeled green or organic, so the score = 0

[0112] So we get:

[0113] K1=K11*P11+K12*P12=0.3*20+0.4*20=14

[0114] Final score K = K1*Q1+K2*Q2+K3*Q3 = 14*60% = 8.4

[0115] Generally, after scanning the barcode or QR code, users will get the following Figure 6 After scanning the barcode or QR code, a specific user will get the following result: Figure 7 The food information is the result of general users. Figure 6 ,Specialized information is unique to a specific user and is compiled individually according to the user's requirements.,All of the above work is transparent to the user.

Claims

1. A comprehensive food quality evaluation system for evaluating the quality of commercially available food, wherein the food quality evaluation is based on food information, wherein the food information is public information provided by the supplier itself and information required to be provided by government management departments, and does not include consumers' personal subjective tastes, preferences and opinions; the evaluation system includes: 1) Database module, which is used to collect food information, including food name, food nutrition table, ingredient list, quality grade, product standard number, manufacturer, production address, time to market, product category, product packaging, product barcode, product QR code, and food picture; all information is stored in a proprietary database; the database module includes two submodules: ① Data collection module, data collection includes active collection and passive collection, where active collection refers to obtaining data through suppliers and government management departments, and passive collection refers to users finding food that has not been collected during use, and in order to understand the situation of this food, various types of information about this food are fed back to the system; ② Audit module, in order to ensure the reliability and integrity of the data, all data will be audited by specific personnel before entering the database; 2) User interface module, which is mainly used to enable users to use the evaluation system conveniently and quickly. The interface includes a user terminal, which is a computer, a smart phone or other electronic device; the user interface module includes two submodules according to different users: ① General user module, where users can obtain the evaluation of related foods calculated by the algorithm module by scanning the barcode or QR code of the food; ② Specific user module, where users provide the information they care about to obtain the reply evaluation of the related food; 3) Algorithm module, which is used to obtain a corresponding digital evaluation for each food in the database based on nutrients, ingredients, quality grades and green standards by weighted calculation; the algorithm module includes 4 sub-modules: ① Nutritional ingredient table module, which includes 5 ingredients that are mandatory for the country, namely energy, protein, fat, carbon water and salt content, and 28 optional nutrients, such as dietary fiber and vitamins; the scoring standards in the standard module are weighted for calculation based on the parameters of the nutritional ingredients; ② Ingredient list module, which is used to analyze the raw materials in the ingredient list, the proportion of the main materials, whether there are allergic materials, and especially the additives in the standard module are also weighted for calculation; ③ Quality grade module, my country's food industry has clear industry standards for certain foods, such as granulated sugar, which is divided into three levels: refined, superior and first grade; Zhenjiang vinegar and Shanxi aged vinegar have strict origin standards, and each grade has a corresponding product standard number. This module uses the evaluation criteria in the standard module for calculation based on these national standards; ④ The green standard module, which incorporates the national production standards, involves green AA grade, A grade, pollution-free products and organic products used abroad; Finally, the algorithm module uses the standard module and weight module at the same level as the algorithm module to calculate the food information of the above 4 sub-modules and obtain the final evaluation after designing different algorithms according to the national food classification standards; The algorithm is not designed to be a single one, but according to the classification of the China Commodity Information Service Platform provided by the China Article Coding Center, a corresponding algorithm is designed. Each type of product has a unique algorithm, and the algorithms between categories can be different or the same, so as to adapt to various foods. 4) Standard module: mainly used to establish scoring standards based on domestic and foreign knowledge and experience; the standards include: ① the content standards of each element in the food nutrition information table, such as the World Health Organization's recommendation of "no more than 5 grams of salt per day", which reflects the content in every 100 grams of food. Only with this standard can we compare it with the salt content in the nutrition information table; ② the evaluation criteria for the types of additives in the ingredient list. According to various research reports from the nutrition community at home and abroad, we divide them into 4-6 categories according to the size of the risk, such as no risk, small risk, moderate risk, high risk and carcinogenicity; the country has a standard for additives. There are strict usage standards for additives. If the additives indicated on the label should not be used in this product, the algorithm will also prompt the user; ③ The evaluation standards for the food production process, such as green food grade A, AA, etc.; ④ The evaluation standards for quality grades. There are many standards for food in our country, including national standards and industry standards. For example, honey has qualified products, superior products, and special products. Those that meet national standards are qualified products, those that exceed national standards and meet industry standards are superior products, and those that exceed industry standards and meet mature honey conditions are special products; The standard module provides calculation standards for the algorithm module. 5) Weight module, used to weight the food information in the database in the algorithm; it involves two layers of weighting, where the first layer is to weight the four sub-modules in the algorithm module, and the second layer is to re-weight each element in the algorithm module. 6) Calculation result module refers to the feedback on the terminal after the user query, involving the food information of each food obtained after the algorithm module calculates it; the calculation result module is divided into two modules, namely, the general user response module and the specific user response module; The general response module provides feedback on the evaluation score and the pros and cons of the queried food, and gives reminders for suspected counterfeit products, such as the origin not meeting the national standards, the barcode not existing, etc. The specific response module provides feedback based on the feedback from the general response module, with suggestions and reminders for specific users. For example, it can remind diabetic patients of the sugar content of the food they are looking for, and it can remind allergy patients of the allergic elements contained in the food.

2. The evaluation system according to claim 1 can be used to evaluate various daily necessities such as cosmetics, skin care, toothpaste, etc.

3. The evaluation system according to claim 1 can be used to add new parameters to further refine the evaluation of individual sub-items in the food catalog.

4. The evaluation system according to claim 1 can be used to evaluate food packaging, wherein the packaging classification includes environmentally friendly and recyclable categories, so as to enhance the environmental awareness of the whole people and reduce pollution to the environment.

5. The evaluation system according to claim 1 can be used to recommend similar foods with the same or higher-order ratings as those queried by users.

6. The evaluation system according to claim 1, comprising assigning weights according to categories, wherein: The elements in the nutritional composition table account for 40-60%, the additives in the ingredient table account for 20-40%, the quality grade accounts for 5-15%, and the organic products account for 5-15%.

7. According to the evaluation system described in claim 1, the database module and the algorithm module are dynamic and can be adjusted and updated as the social and regional development changes.

8. The evaluation system according to claim 1, wherein the database module and the algorithm module are dynamic and can be adjusted and updated according to changes in consumers' understanding of food.

9. The evaluation system according to claim 1 is suitable for application on any terminal, wherein the terminal includes a mobile phone, a computer, a tablet computer or smart glasses.

10. A method for evaluating food quality, using the comprehensive food quality evaluation system according to any one of claims 1 to 9 to evaluate the quality of food currently on the market, the method comprising the following steps: 1) Establishing a database module for collecting food information, wherein the food information includes food name, food nutrition composition table, ingredient list, quality grade, product standard number, manufacturer, production address, time to market, product category, product packaging, product barcode, product QR code, and food picture; 2) Establish a standard module: collect all domestic and international standards and recommendations for various types of food, establish its own information scoring standards, and digitally convert the standards; 3) using a weight module to perform two-layer weighting on the food information, wherein the first layer includes a nutrition information table module, a quality grade module, an ingredient table module and a green standard module, and the second layer refers to re-weighting the elements of the sub-modules of these modules; 4) Use the algorithm module to establish corresponding algorithms for different categories of food according to national classification standards; 5) Establish user interface module; 6) Establish a calculation result module, including image display and text display.

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