A steam oven control method and system based on food maturity

Abstract

The present invention provides a steam oven control method and system based on the maturity of food materials, which belongs to the technical field of steam oven control and includes the following steps: S101: obtaining preset parameters of food materials; S102: obtaining a first real-time parameter based on a visual recognition device in the steam oven to calibrate the current maturity stage of the food materials; S103: making a judgment based on the current maturity stage and the odor stage, and outputting a first judgment result; when the food materials have reached or exceeded the odor stage, performing odor detection; when the food materials have not reached the odor stage, continuously detecting the current maturity stage of the food materials; S104: judging whether cooking is completed based on the first real-time parameter and the maturity stage; by continuously detecting the current maturity stage of the food materials, undercooking or overcooking of the food materials is avoided; and the odor detection can obtain odor information in the steam oven cavity, and when it is detected that the odor exceeds the standard, the ventilation device is activated to discharge the odor, so as to prevent the odor from affecting the flavor of the food itself.

Description

Technical Field

[0001] The present invention belongs to the technical field of steam oven control, and more specifically, 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, are 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, factors such as the type and size of different ingredients cannot 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 removed 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 user-set time or temperature, and cannot 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, it 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 efficacy of the steam oven control method and system based on food maturity of the present invention are achieved by the following specific technical means:

[0006] A method for controlling a steam oven based on food maturity comprises the following steps:

[0007] S101: Obtaining preset parameters of food, wherein the preset parameters include a maturity stage of the food and an odor stage at which the food produces an odor, wherein the odor stage is calibrated based on the odor produced by the food at different maturity stages;

[0008] 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 based on the first real-time parameter;

[0009] S103: Making a judgment based on the current maturity stage and the odor stage, and outputting a first judgment result;

[0010] If the first judgment result is that the food has reached or exceeded the odor stage at which the food produces an odor, performing odor detection;

[0011] If the first judgment result is that the food has not yet reached the stage of producing an odor, then continue to detect the current maturity stage of the food;

[0012] The odor detection comprises the following steps:

[0013] S201: Obtaining a preset odor parameter standard, wherein the odor parameter standard is predetermined based on the odors generated by different ingredients at different maturity stages;

[0014] S202: Based on the odor sensor in the steam oven to obtain a second real-time parameter;

[0015] S203: Determining whether there is an odor in the steaming and baking cavity based on the second real-time parameter and the odor parameter standard, and outputting a second determination result;

[0016] S204: The ventilation device controls the steam oven to ventilate to remove odor according to the second judgment result;

[0017] 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 obtained by the odor sensor until the judgment result is "there is no odor";

[0018] If the second judgment result is "no odor", continuously detecting the second real-time parameter through the odor sensor until cooking is stopped;

[0019] S104: determining whether cooking is completed based on the first real-time parameter and the maturity stage, and outputting a third determination result;

[0020] 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;

[0021] If the third judgment result is that cooking is completed, cooking is stopped.

[0022] 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 performing feature extraction on the real-time image data;

[0023] The shooting frequency is 30 images per second;

[0024] 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.

[0025] 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 the current maturity stage estimation value of the food based on the color feature vector, texture feature value and shape feature value. .

[0026] As a further solution of the present invention, in S103, the determination based on the current maturity stage and the odor stage includes:

[0027] Assume that the threshold of the odor stage is ;

[0028] Then we have: ;

[0029] Where, is the minimum value in the odor stage;

[0030] If the judgment result is 'has an odor', it is determined that the food has reached or exceeded the odor stage and odor detection needs to be initiated;

[0031] 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.

[0032] As a further solution of the present invention, 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.

[0033] As a further solution of the present invention, the outputting of the second judgment result includes:

[0034] 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 odor produced by different food ingredients at different stages of maturity; 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"; conversely, 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 "no odor".

[0035] 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;

[0036] The information acquisition unit is configured to acquire preset parameters of the ingredients and real-time parameters within the steam oven; the preset parameters include a maturity stage of the ingredients, and the maturity stage of the ingredients includes a stage at which the ingredients produce an 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 ingredients at a frequency of 30 images per second and transmitting the data to the analysis unit; the odor sensor is configured to collect a second real-time parameter, which is odor information within the steam oven chamber, and transmit the data to the analysis unit;

[0037] The analysis unit is configured to perform feature extraction on the real-time image data and identify food odor parameters based on the 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; 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 parameter is obtained from it and transmitted to the judgment module;

[0038] 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. The odor gas concentration value and the odor intensity quantitative value are used. If the detected odor gas concentration value or the odor intensity quantitative value exceeds the odor parameter standard, it is determined that there is an odor in the steaming and baking cavity, and a second judgment result of "there is an odor" is output. The ventilation module is started to ventilate to expel the odor, and the food odor parameter is 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 quantitative value do not exceed the odor parameter standard, it is determined that there is no odor in the steaming and baking cavity, and a second judgment result of "no odor" is output. At the same time, the data of the analysis unit is continuously received to continuously monitor the odor situation;

[0039] The ventilation module controls the operation of the ventilation device according to the second judgment result;

[0040] The cooking module determines whether cooking is complete based on the first real-time parameter and the maturity stage, and outputs a third determination result; if the third determination result indicates that cooking is not complete, the steam oven continues cooking and continuously obtains the first real-time parameter to detect the current maturity stage of the food; if the third determination result indicates that cooking is complete, the steam oven stops cooking;

[0041] The storage module is used to store preset parameters of different ingredients, including the maturity stage information of the ingredients, the odor stage threshold value and the odor parameter standards of the odors produced by different ingredients at different maturity stages, so as to be called by each module during operation.

[0042] Compared with the existing technology, the present invention has the following beneficial effects:

[0043] 1. The visual recognition device collects real-time image data of ingredients 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. This is used to calibrate the current maturity stage of the ingredients, solving the problem of traditional steam ovens being unable to determine the current maturity of ingredients. It avoids the situation of undercooked or overcooked ingredients, improves the accuracy and success rate of cooking, and ensures that ingredients are cooked in the ideal mature state.

[0044] 2. Through the odor detection mechanism, the odor detection process is promptly initiated when the ingredients reach the stage of producing odor. The odor information in the steaming and baking chamber can be obtained based on the odor sensor, and compared with the preset odor parameter standards. If the odor exceeds the standard, the ventilation device is activated to expel the odor, and continuous monitoring is carried out until the odor is eliminated. This odor treatment mechanism solves the problem that traditional steam ovens cannot expel odors in a timely manner, preventing odors from affecting the flavor of the food itself and the adverse effects of odor residue on subsequent cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 This is a flow chart of the steps of a steam oven control method based on food maturity of the present invention;

[0046] Figure 2 This is a flow chart of the steps for odor detection in a steam oven control method based on food maturity of the present invention. DETAILED DESCRIPTION

[0047] 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. Example

[0048] Please refer to Figure 1 As shown, the present invention provides a steam oven control method based on food maturity, comprising the following steps:

[0049] S101: Retrieving preset parameters of ingredients from a storage module. The preset parameters include ingredient maturity stages. Different ingredients, due to their unique physical structure, chemical composition, and biological characteristics, will exhibit different maturity evolution patterns during the cooking process. Furthermore, the preset parameters also include an odor stage at which the ingredients produce odor. This odor stage is determined based on calibrating the odors produced by ingredients at different maturity stages. During the maturation process of ingredients, internal biochemical reactions lead to the generation and release of volatile odorous substances. For example, fish has a light odor when fresh, but as its freshness decreases and its maturity changes, it gradually produces odorous substances such as amines. By analyzing the production patterns of these odorous substances at different maturity stages, the various odorous stages of the ingredients can be calibrated.

[0050] S102: obtaining first real-time parameters of 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 using the first real-time parameters; the first real-time parameters include 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 traditional steaming ovens cannot determine the current maturity of food, avoiding the situation where food is undercooked or overcooked, improving the accuracy and success rate of cooking, ensuring that food is cooked in an ideal mature state, and bringing a better taste experience to users; feature extraction includes color feature extraction, texture feature extraction, and shape feature extraction;

[0051] Color feature extraction is to calculate the color feature vector of real-time image data;

[0052] ;

[0053] Where, represents the color feature vector; Indicates hue value; Indicates the saturation value; represents the brightness value; i is (i=1,2,---,N, N is the total number of image pixels), and the hue range related to the maturity of the food is

[0054] ;

[0055] Texture feature extraction is to calculate the texture feature value of real-time image data;

[0056] ;

[0057] Where T represents the texture feature value; represents the gray-level co-occurrence matrix, i, j represents the gray value;

[0058] Shape feature extraction is to calculate the shape feature value of real-time image data;

[0059] ;

[0060] Where S represents the shape characteristic value; Indicates the number of pixels within the image contour, Indicates the number of pixels on the contour;

[0061] S103: After obtaining the current maturity stage information of the food, compare it with the pre-set odor stage and output a first judgment result;

[0062] If the first judgment result obtained indicates that the food has reached or exceeded the odor-producing stage, the odor detection process will be triggered;

[0063] On the contrary, if the first judgment result shows that the food has not yet reached the stage where it produces an odor, the current maturity stage of the food will continue to be detected, and real-time image data of the food will be continuously obtained through the visual recognition device in the steam oven. Feature extraction is performed on the real-time image data, and the current maturity stage information of the food will be continuously updated;

[0064] Odor detection includes the following steps:

[0065] S201: Retrieving preset odor parameter standards from a storage module. The odor parameter standards are predetermined based on the odors generated by different types of food, such as meat, vegetables, seafood, etc., at different maturity stages.

[0066] S202: Obtaining a second real-time parameter based on an odor sensor in the steam oven; during operation of the steam oven, the odor sensor collects odor information in the steam oven cavity, and identifying food odor parameters based on the odor information obtained by the odor sensor, the food odor parameters including odor gas concentration values and odor intensity quantitative values;

[0067] ;

[0068] Where, Indicates the quantitative value of odor intensity; C indicates the concentration value of odor 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 odorous gases with strong irritation, A larger value can be taken, indicating that when its concentration increases, its odor intensity increases faster;

[0069] S203: judging whether there is an odor in the steaming and baking cavity based on the second real-time parameter and the odor parameter standard, and outputting a second judgment result, the odor parameter standard being pre-set based on the composition, concentration and odor intensity of the odors generated by different ingredients 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 corresponding to the maturity stage of the ingredient, or the odor intensity quantified 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 expected in normal cooking. In either of these two situations, as long as one of them is met, it is judged 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 the odor gas concentration value is lower than the odor parameter standard corresponding to the maturity stage, and the odor intensity quantified value does not exceed the corresponding odor parameter standard, this indicates that the odor condition in the steaming and baking cavity meets the odor characteristics during normal cooking, then it is judged that there is no odor in the steaming and baking cavity, and the first judgment result is output as “there is an odor”;

[0070] S204: The ventilation device controls the steam oven to ventilate to remove odor according to the second judgment result;

[0071] When the second judgment result output 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 maturity stage, or the odor intensity quantitative value is higher than the corresponding If the odor parameter standard is met, the ventilation device will keep running, continuously updating the second real-time parameter and making judgments until the final judgment result is "no odor", indicating that the odor in the steaming and baking chamber has been removed. The ventilation device will then stop running to prevent the odor from adversely affecting the flavor of the food. When the second judgment result is "no odor", the odor sensor will continue to detect the second real-time parameter until cooking is stopped. This odor treatment mechanism solves the problem of traditional steam ovens being unable to expel odors in a timely manner, preventing odors from accumulating in the steam oven and destroying the flavor of the food being cooked, as well as the adverse effects of residual odors on subsequent cooking.

[0072] S104: During the cooking process, determining whether cooking is complete based on the acquired first real-time parameter and the preset maturity stage, and outputting a third determination result accordingly;

[0073] If the third judgment result is that cooking is not complete, 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 ingredients. This ensures that the cooking process is always under monitoring, avoiding the problem of poor food quality caused by ending cooking too early or too late.

[0074] On the contrary, if the third judgment result indicates that cooking is completed, the steam oven will stop the cooking operation.

[0075] 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. .

[0076] ;

[0077] Where, Represents a function for processing color feature vectors; 、 and are the weight coefficients of color eigenvector, texture eigenvalue, and shape eigenvalue respectively;

[0078] ;

[0079] Where a, b and c are adjustment coefficients, and d is the normalization constant;

[0080] 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.

[0081] According to the current maturity stage and odor stage, the judgment includes;

[0082] Assume that the threshold of the odor stage is ;

[0083] Then we have: ;

[0084] Where, is the minimum value in the odor stage;

[0085] If the judgment result is "has an odor", it means that the current estimated 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;

[0086] On the contrary, if the judgment result is 'no odor', it means that the estimated 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. 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 in an ideal state, avoiding the impact of odor problems or maturity judgment errors on food quality and cooking effects.

[0087] 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;

[0088] An information acquisition unit is configured to acquire preset parameters for ingredients and real-time parameters within the steam oven; the preset parameters include information on the maturity stage of the ingredients, which includes the stage at which the ingredients produce odors. These data are determined for various types of ingredients under different cooking conditions, providing basic data support for subsequent analysis. 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 ingredients at a rate of 30 images per second and then transmits it to the analysis unit. Simultaneously, the odor sensor is configured to collect odor information within the steam oven cavity, which serves as a second real-time parameter and is promptly transmitted to the analysis unit.

[0089] The analysis unit is used to extract features from real-time image data and identify food odor parameters based on odor information. After receiving the real-time image data from the visual recognition device, the analysis unit performs feature extraction on the real-time image data. Feature extraction includes color feature extraction, texture feature extraction, and shape feature extraction. Color feature extraction is to calculate color feature vectors based on real-time image data. Texture feature extraction is to calculate texture feature values based on real-time image data. Shape feature extraction is to calculate shape feature values based on real-time image data. Subsequently, an estimated value of the current maturity stage of the food is constructed based on the color feature vectors, texture feature values, and shape feature values, and the value is transmitted to the judgment module. After receiving the input odor information, the food odor parameters are obtained from the odor information and transmitted to the judgment module to provide a basis for odor judgment.

[0090] 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 quantitative value. If the detected odor gas concentration value exceeds the corresponding 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 make continuous 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 from the analysis unit to continuously monitor the odor situation and ensure that the cooking environment is always in a good state;

[0091] The ventilation module is configured to control the operation of the ventilation device based on 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 continuously receive the odor judgment information from 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. When receiving the judgment result of "there is no odor", the ventilation device will remain in a standby state.

[0092] a cooking module that determines whether cooking is complete based on the first real-time parameter and the maturity stage, and outputs a third determination result; if the third determination result indicates that cooking is not complete, the steam oven continues cooking while continuously acquiring the first real-time parameter through the information acquisition unit to monitor the current maturity stage of the food in real time; if the third determination result indicates that cooking is complete, the steam oven stops cooking;

[0093] The storage module is used to store preset parameters for different ingredients, including the maturity stage information and odor stage threshold of the ingredients. It also covers the odor parameter standards of the odor produced by different ingredients at different maturity stages, so that each module can call them during operation.

[0094] 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 they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. These modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention, and should all be included in the scope of protection of the present invention.

Claims

1. A steam oven control method based on food maturity, characterized by: The following steps are included: S101: Obtaining preset parameters of food, wherein the preset parameters include a maturity stage of the food and an odor stage at which the food produces an odor, wherein the odor stage is calibrated based on the odor produced by the 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 based on 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 at which the food produces an odor, performing odor detection; If the first judgment result is that the food has not yet reached the stage of producing 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 ingredients at different maturity stages; S202: Based on the odor sensor in the steam oven to obtain a second real-time parameter; S203: Determining whether there is an odor in the steaming and baking cavity based on the second real-time parameter and the odor parameter standard, and outputting a second determination 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 obtained by the odor sensor until the judgment result is "there is no odor"; If the second judgment result is "no odor", continuously detecting the second real-time parameter through the odor sensor until cooking is stopped; S104: determining whether cooking is completed based on the first real-time parameter and the maturity stage, and outputting a third determination 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 food maturity 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 performing feature extraction on 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 food maturity 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 the current maturity stage estimation value of the food based on the color feature vector, texture feature value and shape feature value. .

4. The method for controlling a steam oven based on food maturity according to claim 3, characterized in that: In S103, the determination based on the current maturity stage and the odor stage includes: Assume that the threshold of the odor stage is ; Then we have: ; Where, is the minimum value in the odor stage; If the judgment result is 'has an odor', it is determined that the food has reached or exceeded the odor stage and odor detection needs to be initiated; 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 food maturity 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. The method for controlling a steam oven based on food maturity 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 odor generated by different food ingredients at different stages of maturity; 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"; conversely, 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 "no odor".

7. A steam oven control system based on food maturity, characterized by: 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 configured to acquire preset parameters of the ingredients and real-time parameters within the steam oven; the preset parameters include a maturity stage of the ingredients, and the maturity stage of the ingredients includes a stage at which the ingredients produce an 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 ingredients at a frequency of 30 images per second and transmitting the data to the analysis unit; the odor sensor is configured to collect a second real-time parameter, which is odor information within the steam oven chamber, and transmit the data to the analysis unit; The analysis unit is configured to perform feature extraction on the real-time image data and identify food odor parameters based on the 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; 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 parameter is 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. If the detected odor gas concentration value or odor intensity quantified value exceeds the odor parameter standard, it is determined that there is an odor in the steaming and baking cavity, and a second judgment result of "there is an odor" is output. The ventilation module is started to ventilate to expel the odor, and the food odor parameter is 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 quantified value do not exceed the odor parameter standard, it is determined that there is no odor in the steaming and baking cavity, and a second judgment result of "no odor" is output. At the same time, the data of the analysis 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 complete based on the first real-time parameter and the maturity stage, and outputs a third determination result; if the third determination result indicates that cooking is not complete, the steam oven continues cooking and continuously obtains the first real-time parameter to detect the current maturity stage of the food; if the third determination result indicates that cooking is complete, the steam oven stops cooking; The storage module is used to store preset parameters of different ingredients, including the maturity stage information of the ingredients, the odor stage threshold value and the odor parameter standards of the odors produced by different ingredients at different maturity stages, so as to be called by each module during operation.

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