Steaming oven control method and system based on food material maturity

Abstract

The invention provides a steaming oven control method and system based on food material maturity, and belongs to the technical field of steaming oven control, and the method comprises the following steps: S101, obtaining preset parameters of food materials; s102, acquiring a first real-time parameter based on a visual identification device in the steaming and baking box to calibrate the current maturity stage of the food material; s103, performing judgment according to the current maturity stage and the odor stage, and outputting a first judgment result; when the food materials reach or exceed the peculiar smell stage, peculiar smell detection is carried out; when the food material does not reach the peculiar smell stage, continuously detecting the current maturity stage of the food material; s104, judging whether cooking is completed or not according to the first real-time parameter and the maturity stage; the current maturity stage of the food materials is continuously detected, so that the food materials are prevented from being not thoroughly cooked or over-cooked; odor information in the steaming and baking cavity can be obtained through peculiar smell detection, the ventilation device is started to discharge peculiar smell when peculiar smell is detected to exceed the standard, and the peculiar smell is prevented from affecting the flavor of food.

Description

Technical Field

[0001] The present invention belongs to the technical field of steam oven control, and more specifically, particularly relates to a steam oven control method and system based on food maturity. Background Art

[0002] In modern families, the multifunctionality of kitchen appliances is gradually changing the way people cook. Steam ovens, as a kitchen appliance that integrates multiple cooking functions such as steaming and baking, have been favored by more and more families.

[0003] During the cooking process, judging the maturity of ingredients is very important for the quality of the final dish. Traditional steam ovens basically control the cooking process by setting time or temperature by the user. However, due to factors such as the type and size of the ingredients, it is impossible to determine the current maturity of the ingredients, which can easily lead to undercooked or overcooked ingredients. At the same time, during the cooking process in a steam oven, ingredients will produce different degrees of odor at different stages of maturity. If these odors are not discharged in time, they will affect the flavor of the food itself and may also remain in the steam oven, affecting the quality of the food cooked next time. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a steam oven control method and system based on the maturity of ingredients, so as to solve the technical problems in the prior art that traditional steam ovens basically control the cooking process by setting time or temperature by the user, and are unable to determine the current maturity of the ingredients, which easily leads to the situation that the ingredients are not fully cooked or overcooked; at the same time, the ingredients will produce different degrees of odor at different maturity stages. If they cannot be discharged in time, they will affect the flavor of the food itself, and will also remain in the steam oven and affect the next cooking.

[0005] The purpose and effect of the steam oven control method and system based on food maturity of the present invention are achieved by the following specific technical means: A method for controlling a steam oven based on food maturity comprises the following steps: S101: Obtaining preset parameters of food, wherein the preset parameters include a maturity stage of food and an odor stage of food, wherein the odor stage is calibrated based on the odor generated by food at different maturity stages; S102: obtaining a first real-time parameter of the food in the steaming and baking chamber based on a visual recognition device in the steaming and baking oven, and calibrating a current maturity stage of the food by using the first real-time parameter; S103: Making a judgment based on the current maturity stage and the odor stage, and outputting a first judgment result; If the first judgment result is that the food has reached or exceeded the odor stage of producing odor, then odor detection is performed; If the first judgment result is that the food has not yet reached the odor stage where the food produces an odor, then continue to detect the current maturity stage of the food; The odor detection comprises the following steps: S201: Obtaining a preset odor parameter standard, wherein the odor parameter standard is predetermined based on the odors generated by different food materials at different maturity stages; S202: obtaining a second real-time parameter based on the odor sensor in the steam oven; S203: judging whether there is an odor in the steaming and baking cavity according to the second real-time parameter and the odor parameter standard, and outputting a second judgment result; S204: The ventilation device controls the steam oven to ventilate to remove odor according to the second judgment result; If the second judgment result is "there is an odor", the ventilation device is started to ventilate to remove the odor, and the second real-time parameter is continuously acquired through the odor sensor until the judgment result is "there is no odor"; If the second judgment result is "no odor", the second real-time parameter is continuously detected by the odor sensor until cooking is stopped; S104: judging whether cooking is completed according to the first real-time parameter and the maturity stage, and outputting a third judgment result; If the third judgment result is that cooking is not completed, continue cooking, and continuously obtain the first real-time parameter through the visual recognition device to detect the current maturity stage of the food; If the third judgment result is that cooking is completed, cooking is stopped.

[0006] As a further solution of the present invention, in S102, the first real-time parameter includes photographing the food by the visual recognition device to obtain real-time image data of the food, and extracting features from the real-time image data; The shooting frequency is 30 images per second; The feature extraction includes color feature extraction, texture feature extraction and shape feature extraction. The color feature extraction is to calculate the color feature vector of the real-time image data; the texture feature extraction is to calculate the texture feature value of the real-time image data; and the shape feature extraction is to calculate the shape feature value of the real-time image data.

[0007] As a further solution of the present invention, the method of calibrating the current maturity stage of the food by the first real-time parameter includes obtaining an estimated value of the current maturity stage of the food based on the color feature vector, texture feature value and shape feature value. .

[0008] As a further solution of the present invention, in S103, the judging according to the current maturity stage and the odor stage includes: Suppose the threshold of the odor stage is ; Then we have: ; In the formula, is the minimum value in the odor stage; If the judgment result is "there is an odor", it is determined that the food has reached or exceeded the odor stage and the odor detection needs to be started; If the judgment result is 'no odor', it is determined that the food has not reached the odor stage, and maturity monitoring continues without starting odor detection.

[0009] As a further solution of the present invention, the second real-time parameter is the odor information in the steaming and baking chamber obtained by the odor sensor, and the food odor parameters are identified based on the odor information. The food odor parameters include the odor gas concentration value and the odor intensity quantification value.

[0010] As a further solution of the present invention, the outputting of the second judgment result includes: The odor gas concentration value and the odor intensity quantification value are compared with a preset odor parameter standard. The odor parameter standard is pre-set and stored in a storage module based on the composition, concentration range and odor intensity level range of the odors produced by different food ingredients at different maturity stages. If the detected odor gas concentration value or the odor intensity quantification value exceeds the odor parameter standard, it is determined that there is an odor in the steaming and baking cavity, and the second judgment result is output as "there is an odor". On the contrary, if both the odor gas concentration value and the odor intensity quantification value do not exceed the odor parameter standard, it is determined that there is no odor in the steaming and baking cavity, and the first judgment result is output as "there is no odor".

[0011] A steam oven control system based on food maturity, comprising an information acquisition unit, an analysis unit, a judgment module, a ventilation module, a cooking module and a storage module; The information acquisition unit is used to acquire preset parameters of the food and real-time parameters in the steam oven; the preset parameters include the maturity stage of the food, and the maturity stage of the food includes the odor stage of the food producing odor; the information acquisition unit includes a visual recognition device and an odor sensor, the visual recognition device is responsible for collecting real-time image data of the food at a frequency of 30 images per second, and transmitting it to the analysis unit; the odor sensor is used to collect a second real-time parameter, the second real-time parameter is the odor information in the steam oven cavity, and transmit it to the analysis unit; The analysis unit is used to extract features from the real-time image data and identify food odor parameters based on odor information; the feature extraction includes color feature extraction, texture feature extraction and shape feature extraction, the color feature extraction is to calculate a color feature vector based on the real-time image data, the texture feature extraction is to calculate a texture feature value based on the real-time image data, and the shape feature extraction is to calculate a shape feature value based on the real-time image data, and then the color feature vector, texture feature value and shape feature value are constructed into a comprehensive feature vector as a first real-time parameter, and transmitted to the judgment module; after receiving the input odor information, the food odor parameters are obtained from it and transmitted to the judgment module; The judgment module is used to receive the first real-time parameter from the analysis unit to obtain the current maturity stage estimate of the food, and compare the estimate with the preset odor stage threshold, and output a first judgment result. If the first judgment result is that the food has reached or exceeded the odor stage, the odor detection process is started; if the first judgment result is that the food has not reached the odor stage, the maturity monitoring is continued; after receiving the food odor parameter, the preset odor parameter standard is obtained from the storage module, and the food odor parameter is compared with the preset odor parameter standard. The food odor parameter includes odor Gas concentration value and odor intensity quantification value. If the detected odor gas concentration value or odor intensity quantification value exceeds the odor parameter standard, it is determined that there is odor in the steaming and baking cavity, and the second judgment result is output as "there is odor". The ventilation module is started for ventilation to expel the odor, and the food odor parameters are continuously received for judgment until the judgment result is "no odor", and the ventilation is stopped; if both the odor gas concentration value and the odor intensity quantification value do not exceed the odor parameter standard, it is determined that there is no odor in the steaming and baking cavity, and the second judgment result is output as "no odor", and the data of the odor information collection unit is continuously received to continuously monitor the odor situation; The ventilation module controls the operation of the ventilation device according to the second judgment result; The cooking module determines whether cooking is completed according to the first real-time parameter and the maturity stage, and outputs a third judgment result; if the third judgment result is that cooking is not completed, the steam oven continues cooking and continues to obtain the first real-time parameter to detect the current maturity stage of the food; if the third judgment result is that cooking is completed, the steam oven stops cooking; The storage module is used to store preset parameters of different ingredients, including maturity stage information of ingredients, odor stage thresholds, and odor parameter standards of odors generated by different ingredients at different maturity stages, so as to be called by each module during operation.

[0012] Compared with the prior art, the present invention has the following beneficial effects: 1. The visual recognition device collects real-time image data of food at a frequency of 30 images per second, and performs color feature extraction, texture feature extraction and shape feature extraction to obtain color feature vectors, texture feature values ​​and shape feature values ​​respectively, so as to calibrate the current maturity stage of the food. This solves the problem that traditional steam ovens cannot determine the current maturity of food, avoids the situation where food is undercooked or overcooked, improves the accuracy and success rate of cooking, and ensures that food is cooked in an ideal mature state.

[0013] 2. Through the odor detection mechanism, the odor detection process is started in time when the ingredients reach the stage of producing odor. The odor information in the steaming and baking cavity can be obtained based on the odor sensor, and compared with the preset odor parameter standard. If the odor exceeds the standard, the ventilation device will be started to expel the odor, and continuous monitoring will be carried out until the odor is eliminated. This odor treatment mechanism solves the problem that traditional steam ovens cannot expel odor in time, preventing the odor from affecting the flavor of the food itself and the adverse effects of residual odor on subsequent cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a flow chart of steps of a steam oven control method based on food maturity of the present invention; Figure 2 It is a flow chart of the steps of odor detection in a steam oven control method based on food maturity of the present invention. DETAILED DESCRIPTION

[0015] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with the accompanying drawings and examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than limiting the claims of the present invention. Embodiment 1:

[0016] Please refer to Figure 1 As shown, the present invention provides a method for controlling a steam oven based on the maturity of ingredients, comprising the following steps: S101: Retrieving preset parameters of ingredients from a storage module, wherein the preset parameters include maturity stages of ingredients. Different ingredients will present different maturity evolution rules during the cooking process due to their unique physical structures, chemical compositions and biological characteristics. At the same time, the preset parameters also include odor stages of ingredients producing odors. The determination of this odor stage is based on the calibration of odors produced by ingredients at different maturity stages. During the maturation of ingredients, internal biochemical reactions will lead to the generation and release of volatile odor substances. For example, fish has a lighter odor when it is fresh, but as its freshness decreases and its maturity changes, it will gradually produce odor substances such as amines. By understanding the production rules of these odor substances at different maturity stages, the various odor stages of ingredients producing odors can be calibrated. S102: obtaining a first real-time parameter of the food in the steaming and baking cavity based on a visual recognition device in the steaming and baking oven, and calibrating the current maturity stage of the food through the first real-time parameter; the first real-time parameter includes continuously photographing the food in the steaming and baking cavity at a shooting rate of 30 images per second by the visual recognition device, thereby obtaining real-time image data of the food, and performing feature extraction on the real-time image data to calibrate the current maturity stage of the food, thereby solving the problem that the traditional steaming and baking oven cannot determine the current maturity of the food, avoiding the situation that the food is not fully cooked or overcooked, improving the accuracy and success rate of cooking, ensuring that the food is cooked in an ideal mature state, and bringing a better taste experience to the user; the feature extraction includes color feature extraction, texture feature extraction and shape feature extraction; Color feature extraction is to calculate the color feature vector of real-time image data; ; In the formula, represents the color feature vector; Indicates the hue value; Indicates the saturation value; Indicates the brightness value; i is (i=1,2, , N, N is the total number of image pixels), the hue range related to the maturity of food is: ; express ; Texture feature extraction is to calculate the texture feature value of real-time image data; ;

[0017] Where T represents the texture feature value; represents the gray-level co-occurrence matrix, i, j represents the gray value; Shape feature extraction is to calculate shape feature values ​​of real-time image data; ; In the formula, S represents the shape characteristic value; Indicates the number of pixels within the image contour. Indicates the number of pixels on the contour; S103: After obtaining the current maturity stage information of the food, compare it with the preset odor stage and output a first judgment result; If the calculated first judgment result indicates that the food has reached or exceeded the odor stage of producing odor, the odor detection process will be triggered; On the contrary, if the first judgment result shows that the food has not yet reached the stage of producing odor, the current maturity stage of the food will continue to be detected, and the real-time image data of the food will be continuously obtained through the visual recognition device in the steam oven, and the real-time image data will be extracted, so as to continuously update the current maturity stage information of the food; Odor detection includes the following steps: S201: Retrieving a preset odor parameter standard from a storage module, wherein the odor parameter standard is predetermined based on the odor generated by different types of food materials, such as meat, vegetables, seafood, etc., at different maturity stages; S202: obtaining a second real-time parameter based on an odor sensor in the steam oven; during the operation of the steam oven, the odor sensor collects odor information in the steam oven cavity, and identifies food odor parameters based on the odor information obtained by the odor sensor, the food odor parameters including odor gas concentration value and odor intensity quantified value; ; In the formula, Indicates the quantitative value of odor intensity; C indicates the concentration value of odorous gas; Indicates the odor parameter standard; and is the coefficient, It can be determined based on the odor intensity growth characteristics of different odorous gases. For example, for irritating odorous gases, It can take a larger value, which means that when its concentration increases, its odor intensity increases faster; S203: judging whether there is an odor in the steaming and baking cavity according to the second real-time parameter and the odor parameter standard, and outputting a second judgment result, wherein the odor parameter standard is pre-set according to the composition, concentration and odor intensity of the odors generated by different food materials at different maturity stages and stored in the storage module; when the odor gas concentration value monitored in real time is compared with the odor parameter standard, if it is found that the odor gas concentration value exceeds the odor parameter standard of the corresponding maturity stage of the food material, or the odor intensity quantization value is higher than the corresponding odor parameter standard, it means that the intensity of the odor in the steaming and baking cavity has deviated from the odor level that should be had in normal cooking. In these two cases, as long as one of them is met, it will be judged that there is an odor in the steaming and baking cavity, and the second judgment result of "there is an odor" will be output; on the contrary, if the odor gas concentration value is lower than the odor parameter standard of the corresponding maturity stage, and the odor intensity quantization value does not exceed the corresponding odor parameter standard, this means that the odor condition in the steaming and baking cavity meets the odor characteristics in the normal cooking process, then it is judged that there is no odor in the steaming and baking cavity, and the first judgment result of "no odor" will be output; S204: The ventilation device controls the steam oven to ventilate to remove odor according to the second judgment result; When the output second judgment result is "there is an odor", the ventilation device will be started immediately to establish an air circulation channel inside and outside the steam oven to realize the odor exhaust function, and during the ventilation process, the odor sensor will continue to be in a working state, continuously acquiring the second real-time parameter. As the ventilation continues, the odor gas concentration value and the odor intensity quantitative value will gradually change. By comparing these newly acquired second real-time parameters with the odor parameter standard again, as long as the odor has not been completely eliminated, that is, the odor gas concentration value still exceeds the odor parameter standard of the corresponding mature stage, or the odor intensity quantitative value is higher than the corresponding When the second judgment result is "no odor", the second real-time parameter is continuously detected by the odor sensor until cooking is stopped. This odor processing mechanism solves the problem that traditional steam ovens cannot discharge odors in time, prevents odors from accumulating in the steam oven and destroying the flavor of the food being cooked, and prevents odor residues from adversely affecting subsequent cooking. S104: during the cooking process, judging whether the cooking is completed according to the acquired first real-time parameter and the preset maturity stage, and outputting a third judgment result accordingly; If the third judgment result is that cooking is not completed, the steam oven will continue the cooking operation. At the same time, the visual recognition device will continue to obtain the first real-time parameter and dynamically update the current maturity stage of the food without interruption, so as to ensure that the cooking process is always under monitoring, thereby avoiding the problem of poor food quality caused by ending cooking too early or too late; On the contrary, if the third judgment result indicates that cooking is completed, the steam oven will stop the cooking operation.

[0018] The method of calibrating the current maturity stage of the food material by the first real-time parameter includes obtaining an estimated value of the current maturity stage of the food material based on the color feature vector, the texture feature value and the shape feature value. .

[0019] ; In the formula, Represents a function for processing a color feature vector; , and are the weight coefficients of color eigenvector, texture eigenvalue, and shape eigenvalue respectively; ; In the formula, a, b and c are adjustment coefficients, and d is the normalization constant; Weight coefficient , and With function The parameters need to be trained and learned through a large amount of food sample data with known maturity stages. Based on this, iterative calculations can be performed through artificial intelligence to reflect the actual maturity stage of the food as accurately as possible.

[0020] According to the current maturity stage and odor stage, the judgment includes; Suppose the threshold of the odor stage is ; Then we have: ; In the formula, is the minimum value in the odor stage; If the judgment result is "there is an odor", it means that the current estimated value of the maturity stage of the food has reached or exceeded the set threshold. At this time, it is determined that the food has reached or exceeded the odor stage, and the odor detection process will be carried out; On the contrary, if the judgment result is 'no odor', it means that the estimated value of the maturity stage of the ingredient is still below the threshold, and it is determined that the ingredient has not reached the odor stage. In this case, maturity monitoring will continue, and the visual recognition device will continuously collect image data and update the current maturity stage of the ingredient, providing reliable guarantee for the regulation of the cooking process, so that cooking can always proceed under ideal conditions, avoiding the impact of odor problems or maturity judgment errors on food quality and cooking effects.

[0021] A steam oven control system based on food maturity, comprising an information acquisition unit, an analysis unit, a judgment module, a ventilation module, a cooking module and a storage module; The information acquisition unit is used to obtain preset parameters of the food and real-time parameters in the steam oven; wherein the preset parameters include the maturity stage information of the food, and the maturity stage information includes the odor stage of the food, and these data are determined by various types of food under different cooking conditions, providing basic data support for the follow-up; the information acquisition unit includes a visual recognition device and an odor sensor; the visual recognition device continuously captures real-time image data of the food at a speed of 30 images per second, and then transmits it to the analysis unit, and at the same time, the odor sensor is used to collect odor information in the steam oven cavity, and this odor information is the second real-time parameter, and the second real-time parameter is timely transmitted to the analysis unit; The analysis unit is used to extract features from the real-time image data and identify food odor parameters based on the odor information; after receiving the real-time image data from the visual recognition device, the real-time image data is subjected to feature extraction, and the feature extraction includes color feature extraction, texture feature extraction and shape feature extraction. The color feature extraction is to calculate the color feature vector based on the real-time image data, the texture feature extraction is to calculate the texture feature value based on the real-time image data, and the shape feature extraction is to calculate the shape feature value based on the real-time image data, and then the current maturity stage estimation value of the food is constructed based on the color feature vector, the texture feature value and the shape feature value, and transmitted to the judgment module; after receiving the input odor information, the food odor parameters are obtained from it and transmitted to the judgment module to provide a basis for odor judgment; The judgment module is used to receive the first real-time parameter from the analysis unit to obtain the current maturity stage estimate of the food, and compare the estimate with the preset odor stage threshold, and then output a first judgment result; if the first judgment result shows that the food has reached or exceeded the odor stage, the judgment module will start the odor detection process, if the first judgment result is that the food has not reached the odor stage, then continue to monitor the maturity; at this time, if the food odor parameter from the odor sensor is received, the judgment module will immediately call the preset odor parameter standard from the storage module, and then compare the food odor parameter with the preset standard for judgment. The food odor parameter includes an odor gas concentration value and an odor intensity quantification value. If the detected odor gas concentration value exceeds the corresponding odor intensity value, the judgment module will start the odor detection process. If the odor parameter standard of the doneness stage is exceeded, or the quantitative value of the odor intensity is higher than the corresponding odor parameter standard, the judgment module will determine that there is an odor in the steaming and baking cavity, and output a second judgment result of "there is an odor", and immediately start the ventilation module to perform ventilation operation to expel the odor; during the ventilation process, the judgment module will continue to receive the food odor parameters and continue to make judgments until the odor is eliminated, that is, the ventilation operation will be stopped when the judgment result is "no odor"; on the contrary, if the odor gas concentration value and the quantitative value of the odor intensity do not exceed the odor parameter standard, the judgment module will determine that there is no odor in the steaming and baking cavity, output a second judgment result of "no odor", and continue to receive the food odor parameters of the analysis unit, so as to continuously monitor the odor situation and ensure that the cooking environment is always in a good state; The ventilation module is used to control the operation of the ventilation device according to the second judgment result output by the judgment module; when receiving the judgment result of "there is an odor", the ventilation module will quickly start the ventilation device to ensure that the odor can be quickly and effectively discharged from the steam oven; during the ventilation process, the ventilation module will continue to receive the odor judgment information transmitted by the judgment module, and adjust the operation state of the ventilation device in real time according to the change of the odor until the odor is completely dissipated; and when receiving the judgment result of "no odor", the ventilation device is kept in a standby state; The cooking module determines whether cooking is completed according to the first real-time parameter and the maturity stage, and outputs a third judgment result; if the third judgment result shows that cooking is not completed, the steam oven continues to cook, and at the same time continuously obtains the first real-time parameter through the information acquisition unit, so as to monitor the current maturity stage of the food in real time; if the third judgment result shows that cooking is completed, the steam oven stops cooking; The storage module is used to store preset parameters of different ingredients, including the maturity stage information and odor stage threshold of the ingredients. It also covers the odor parameter standards of the odors produced by different ingredients at different maturity stages, so that each module can call them during operation.

[0022] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the protection scope of the present invention.

Claims

1. A steam oven control method based on food maturity, characterized in that: The following steps are included: S101: Obtaining preset parameters of food, wherein the preset parameters include a maturity stage of food and an odor stage at which food produces odor, wherein the odor stage is calibrated based on the odor produced by food at different maturity stages; S102: obtaining a first real-time parameter of the food in the steaming and baking chamber based on a visual recognition device in the steaming and baking oven, and calibrating a current maturity stage of the food by using the first real-time parameter; S103: Making a judgment based on the current maturity stage and the odor stage, and outputting a first judgment result; If the first judgment result is that the food has reached or exceeded the odor stage of producing odor, then odor detection is performed; If the first judgment result is that the food has not yet reached the odor stage where the food produces an odor, then continue to detect the current maturity stage of the food; The odor detection comprises the following steps: S201: Obtaining a preset odor parameter standard, wherein the odor parameter standard is predetermined based on the odors generated by different food materials at different maturity stages; S202: obtaining a second real-time parameter based on the odor sensor in the steam oven; S203: judging whether there is an odor in the steaming and baking cavity according to the second real-time parameter and the odor parameter standard, and outputting a second judgment result; S204: The ventilation device controls the steam oven to ventilate to remove odor according to the second judgment result; If the second judgment result is "there is an odor", the ventilation device is started to ventilate to remove the odor, and the second real-time parameter is continuously acquired through the odor sensor until the judgment result is "there is no odor"; If the second judgment result is "no odor", the second real-time parameter is continuously detected by the odor sensor until cooking is stopped; S104: judging whether cooking is completed according to the first real-time parameter and the maturity stage, and outputting a third judgment result; If the third judgment result is that cooking is not completed, continue cooking, and continuously obtain the first real-time parameter through the visual recognition device to detect the current maturity stage of the food; If the third judgment result is that cooking is completed, cooking is stopped.

2. The method for controlling a steam oven based on the maturity of food materials according to claim 1, characterized in that: In S102, the first real-time parameter includes photographing the food by the visual recognition device to obtain real-time image data of the food, and extracting features from the real-time image data; The shooting frequency is 30 images per second; The feature extraction includes color feature extraction, texture feature extraction and shape feature extraction. The color feature extraction is to calculate the color feature vector of the real-time image data; the texture feature extraction is to calculate the texture feature value of the real-time image data; and the shape feature extraction is to calculate the shape feature value of the real-time image data.

3. The method for controlling a steam oven based on the maturity of food materials according to claim 2, characterized in that: The method of calibrating the current maturity stage of the food by the first real-time parameter includes obtaining an estimated value of the current maturity stage of the food based on the color feature vector, the texture feature value and the shape feature value. .

4. The method for controlling a steam oven based on the maturity of food materials according to claim 3, characterized in that: In S103, the determination based on the current maturity stage and the odor stage includes: Suppose the threshold of the odor stage is ; Then we have: ; In the formula, Minimum value in the odor phase; If the judgment result is "there is an odor", it is determined that the food has reached or exceeded the odor stage and the odor detection needs to be started; If the judgment result is 'no odor', it is determined that the food has not reached the odor stage, and maturity monitoring continues without starting odor detection.

5. The method for controlling a steam oven based on the maturity of food materials according to claim 1, characterized in that: The second real-time parameter is the odor information in the steaming and baking cavity obtained by the odor sensor, and the food odor parameters are identified based on the odor information. The food odor parameters include the odor gas concentration value and the odor intensity quantification value.

6. A method for controlling a steam oven based on the maturity of food materials according to claim 5, characterized in that: The outputting of the second judgment result includes: The odor gas concentration value and the odor intensity quantification value are compared with a preset odor parameter standard. The odor parameter standard is pre-set and stored in a storage module based on the composition, concentration range and odor intensity level range of the odors produced by different food ingredients at different maturity stages. If the detected odor gas concentration value or the odor intensity quantification value exceeds the odor parameter standard, it is determined that there is an odor in the steaming and baking cavity, and the second judgment result is output as "there is an odor". On the contrary, if both the odor gas concentration value and the odor intensity quantification value do not exceed the odor parameter standard, it is determined that there is no odor in the steaming and baking cavity, and the first judgment result is output as "there is no odor".

7. A steam oven control system based on food maturity, characterized in that: It includes an information acquisition unit, an analysis unit, a judgment module, a ventilation module, a cooking module and a storage module; The information acquisition unit is used to acquire preset parameters of the food and real-time parameters in the steam oven; the preset parameters include the maturity stage of the food, and the maturity stage of the food includes the odor stage of the food producing odor; the information acquisition unit includes a visual recognition device and an odor sensor, the visual recognition device is responsible for collecting real-time image data of the food at a frequency of 30 images per second, and transmitting it to the analysis unit; the odor sensor is used to collect a second real-time parameter, the second real-time parameter is the odor information in the steam oven cavity, and transmit it to the analysis unit; The analysis unit is used to extract features from the real-time image data and identify food odor parameters based on odor information; the feature extraction includes color feature extraction, texture feature extraction and shape feature extraction, the color feature extraction is to calculate a color feature vector based on the real-time image data, the texture feature extraction is to calculate a texture feature value based on the real-time image data, and the shape feature extraction is to calculate a shape feature value based on the real-time image data, and then the color feature vector, texture feature value and shape feature value are constructed into a comprehensive feature vector as a first real-time parameter, and transmitted to the judgment module; after receiving the input odor information, the food odor parameters are obtained from it and transmitted to the judgment module; The judgment module is used to receive the first real-time parameter from the analysis unit to obtain the current maturity stage estimate of the food, and compare the estimate with the preset odor stage threshold, and output a first judgment result. If the first judgment result is that the food has reached or exceeded the odor stage, the odor detection process is started; if the first judgment result is that the food has not reached the odor stage, the maturity monitoring is continued; after receiving the food odor parameter, the preset odor parameter standard is obtained from the storage module, and the food odor parameter is compared with the preset odor parameter standard. The food odor parameter includes odor Gas concentration value and odor intensity quantification value. If the detected odor gas concentration value or odor intensity quantification value exceeds the odor parameter standard, it is determined that there is odor in the steaming and baking cavity, and the second judgment result is output as "there is odor". The ventilation module is started for ventilation to expel the odor, and the food odor parameters are continuously received for judgment until the judgment result is "no odor", and the ventilation is stopped; if both the odor gas concentration value and the odor intensity quantification value do not exceed the odor parameter standard, it is determined that there is no odor in the steaming and baking cavity, and the second judgment result is output as "no odor", and the data of the odor information collection unit is continuously received to continuously monitor the odor situation; The ventilation module controls the operation of the ventilation device according to the second judgment result; The cooking module determines whether cooking is completed according to the first real-time parameter and the maturity stage, and outputs a third judgment result; if the third judgment result is that cooking is not completed, the steam oven continues cooking and continues to obtain the first real-time parameter to detect the current maturity stage of the food; if the third judgment result is that cooking is completed, the steam oven stops cooking; The storage module is used to store preset parameters of different ingredients, including maturity stage information of ingredients, odor stage thresholds, and odor parameter standards of odors generated by different ingredients at different maturity stages, so as to be called by each module during operation.

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