Acquisition and production method and system of fragrance scheme

Abstract

The invention relates to a method and a system for collecting and making fragrance schemes. The method comprises the following steps: S11, putting spices into a pot body of the censer; s13, the pot body is heated through an incense burner, the temperature of the pot body is detected continuously or at a preset frequency, and temperature information and corresponding time information are recorded; s15, regulating and controlling heating so as to regulate and control the temperature of the pot body, continuously detecting the temperature of the pot body or detecting the temperature of the pot body at a preset frequency, and recording temperature information and corresponding time information; and S17, according to the temperature information and the time information, making a finished incense scheme, wherein the incense scheme comprises a plurality of time intervals and the temperature information corresponding to each time interval. According to the invention, an experienced user can regulate and control the temperature of the pot body according to the characteristics of the spices in the fragrance tasting process, so that the spices are in the optimal state, and the fragrance tasting scheme of the spices is recorded and stored, so that the user is helped to record and spread the fragrance tasting experience.

Description

Technical Field

[0001] The present invention relates to the field of aroma tasting, and more specifically, to a method and system for collecting and making aroma tasting plans. Background Art

[0002] Making tea, burning incense, hanging paintings, and arranging flowers are the four traditional life aesthetics in China. This year, with the spread of traditional life aesthetics, the traditional incense burning culture is reviving and returning. Traditional incense burning usually involves putting charcoal fire in the incense burner, then placing a pot on the charcoal fire, and then placing spices (such as incense pills, incense paste, incense tablets, incense powder, etc.) on the pot, and slowly baking the spices through the heat of the charcoal fire to emit the fragrance. This method obtains fragrance without producing fireworks, creating an elegant and peaceful atmosphere, which helps to enhance our interest in life, and helps us who live in a busy and fast-paced life to calm down, pursue inner leisure, relieve anxiety, and gain physical and mental peace.

[0003] However, different spices have different characteristics and have unique requirements for heating temperature and heating time. If the heating temperature is too high or too long, the spices are likely to be burnt or burnt, wasting the spices and possibly ruining the user's good mood. In addition, high-quality spices are often made from a variety of fragrant materials, each of which has different heating characteristics and different characteristics of emitting fragrance. Therefore, there are top notes, middle notes, and back notes in incense burning. If you are not experienced, even the best ancient prescription incense pills cannot obtain the fragrance they should have, and thus cannot experience the beauty of it. Good spices can bring an artistic feast of smell and imagination, allowing people to enter a world full of fragrance, experience the tranquility and comfort brought by a gurgling stream in the mountains, or experience the passion brought by a symphony full of emotions, but the lack of incense burning skills can easily make users miss opportunities and waste spices, which is a big flaw. Even experienced users can hardly guarantee that they can taste the fragrance according to the previous successful plan every time they burn incense, let alone teach it to others.

[0004] Therefore, there is an urgent need for a solution to help users record and disseminate their fragrance tasting experience. Summary of the invention

[0005] One purpose of the present invention is to help users record and disseminate fragrance tasting experiences.

[0006] To this end, the first aspect of the present invention provides a method for collecting and making incense tasting schemes, comprising: S11, placing spices into the pot of an incense burner; S13, heating the pot by means of the incense burner, detecting the temperature of the pot continuously or at a preset frequency, and recording temperature information and corresponding time information; S15, regulating the heating to regulate the temperature of the pot, detecting the temperature of the pot continuously or at a preset frequency, and recording temperature information and corresponding time information; S17, making a finished incense tasting scheme according to the temperature information and time information, wherein the incense tasting scheme includes a plurality of time intervals, and temperature information corresponding to each time interval.

[0007] In one embodiment of the present invention, the aroma tasting scheme also includes information about the fragrance and / or information about the optimal time interval for aroma tasting.

[0008] In one embodiment of the present invention, it also includes: displaying the temperature information through a display unit of the incense burner; and / or the incense burner transmits the temperature information to an external terminal in a wired or wireless manner, and displays the temperature information on a display unit of the external terminal.

[0009] In one embodiment of the present invention, the heating is regulated in step S15 by regulating the heating through a control button or a touch interface of the incense burner.

[0010] In one embodiment of the present invention, the method for regulating heating in step S15 is: receiving user input through an external terminal and generating a control signal, transmitting the control signal to the incense burner through a wired connection or a wireless connection, and the incense burner regulates the heating according to the control signal.

[0011] In one embodiment of the present invention, the method also includes: the incense burner transmits the temperature information and the corresponding time information to an external terminal via a wired connection or a wireless connection, the external terminal converts the time information into a time axis, converts the temperature information into a temperature curve that changes with the time axis and presents it on a display unit of the external terminal; the method for regulating the heating in step S15 is: drawing a temperature value or a temperature curve corresponding to a future moment on the external terminal, the external terminal converts the temperature value or the temperature curve corresponding to the future moment into a control signal, and transmits the control signal to the incense burner via a wired connection or a wireless connection, and the incense burner regulates the heating according to the control signal.

[0012] In one embodiment of the present invention, the step of optimizing the incense tasting scheme is also included: presenting the incense tasting scheme on the display unit of the incense burner or the external terminal, converting the time information into a time axis, and converting the temperature information into a temperature curve that changes with the time axis; adjusting the position of a part of the points or intervals of the temperature curve; forming a new temperature curve based on the unadjusted curve portion and the adjusted point or interval position.

[0013] According to a second aspect of the present invention, a system for collecting and making incense tasting schemes is provided, comprising an incense burner, wherein the incense burner comprises: a pot body for holding spices; an electric heating element for heating the pot body; a temperature sensor for detecting the temperature of the pot body continuously or at a preset frequency; a processing module for regulating the heating to regulate the temperature of the pot body; a recording module for recording temperature information and corresponding time information; a display unit for displaying the temperature information; a making and storage module for making a finished incense tasting scheme according to the temperature information and time information and storing the incense tasting scheme, wherein the incense tasting scheme comprises a plurality of time intervals and temperature information corresponding to each time interval.

[0014] According to a third aspect of the present invention, a system for collecting and making incense tasting schemes is provided, comprising an incense burner and an external terminal, wherein the external terminal is connected to the incense burner in a wired or wireless manner; wherein: the incense burner comprises: a pot body for holding spices); an electric heating element for heating the pot body; a temperature sensor for detecting the temperature of the pot body continuously or at a preset frequency; a processing module for regulating the heating to regulate the temperature of the pot body; the external terminal comprises a display unit, a recording module, and a making and storage module, the recording module is used to record temperature information and corresponding time information, the making and storage module is used to make a finished incense scheme according to the temperature information and time information and store the incense tasting scheme, the incense tasting scheme comprising a plurality of time intervals and temperature information corresponding to each time interval; the display unit is at least used to display the temperature information.

[0015] In one embodiment of the present invention, the external terminal also includes an optimization module, which presents the fragrance tasting scheme on the display unit, converts the time information into a time axis, converts the temperature information into a temperature curve that changes with the time axis, and is used to adjust the position of a part of the points or intervals of the temperature curve, and form a new temperature curve based on the unadjusted curve part and the adjusted point or interval position.

[0016] By implementing the present invention, experienced users can adjust the temperature of the pot according to the characteristics of the spices during the tasting process to keep the spices in the best state, and record and save the tasting plan of the spices, so as to help users record and spread the tasting experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of a system for collecting and making aroma tasting solutions provided by a first embodiment of the present invention; Figure 2 yes Figure 1 A schematic diagram of the functional modules of the system shown; Figure 3 is a schematic diagram of a system for collecting and making aroma tasting solutions provided by a second embodiment of the present invention; Figure 4 yes Figure 3 A schematic diagram of the functional modules of the system shown; Figure 5 and Figure 6 It is a schematic diagram of two scent tasting schemes; Figure 7 and Figure 8 It is a schematic diagram of regulating heating; Fig. 9 and Fig.10 It is a schematic diagram of the optimization aroma tasting program; Fig.11 It is a flow chart of a method for collecting and making a scent tasting scheme provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. The described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0019] The terms "first", "second", etc. in the specification and claims of this application are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the terms used in this way can be interchanged where appropriate so as to be implemented in other orders other than the embodiments of the present invention.

[0020] Figure 1 is a schematic diagram of a system for collecting and making aroma tasting solutions provided by a first embodiment of the present invention, Figure 2 yes Figure 1 The functional module diagram of the system is shown. Please refer to Figure 1 and Figure 2In this embodiment, the system for collecting and making incense tasting schemes is an incense burner 20, which includes: a main body 21; a pot body 23 set on the top of the main body 21 for holding incense; an electric heating element 24 set in the main body 21 for heating the pot body 23; a power supply 22 set in the main body 21 for powering the electric heating element 24, and a temperature sensor 25 set in the main body 21 for continuously or at a preset frequency detecting the temperature of the pot body; a processing module 31 set in the main body 21 for regulating heating to regulate the temperature of the pot body; a recording module 33 set in the main body 21 for recording temperature information and corresponding time information; a display unit 27 set in the main body 21 for displaying temperature information; and a making and storage module 35 set in the main body 21 for making a finished incense scheme and storing an incense tasting scheme according to the temperature information and time information, and the incense tasting scheme includes a plurality of time intervals and temperature information corresponding to each time interval. The power supply 22 is a rechargeable battery or an adapter that can be connected to an external power supply.

[0021] In this embodiment, the bottom of the incense burner 20 is a knob 29, and the knob 29 serves as a control button for the user to adjust the heating to adjust the temperature of the pot body.

[0022] Preferably, the incense burner 20 also has a communication module to connect to an external terminal by wired or wireless means. In one embodiment, the communication module is a Bluetooth module, and the main body 21 is also provided with an activation button for activating Bluetooth, switching screen display and other modes.

[0023] Figure 3 is a schematic diagram of a system for collecting and making aroma tasting solutions provided by a second embodiment of the present invention, Figure 4 yes Figure 3 The main difference between the second embodiment and the first embodiment is that the system includes an incense burner 20 and an external terminal 50, and the external terminal 50 is connected to the incense burner 20 by wired or wireless communication. Therefore, a functional module that matches or is the same as the incense burner 20 can be set on the external terminal 50, and accordingly, the corresponding functional module of the incense burner 20 can be retained or omitted.

[0024] refer to Figure 3 and Figure 4, the incense burner 20 still includes: a pot body 23 for holding spices; an electric heating element 24 for heating the pot body; a temperature sensor 25 for detecting the temperature of the pot body continuously or at a preset frequency; and a processing module 31 for regulating the heating to regulate the temperature of the pot body. The external terminal 50 includes: a display unit 57, a recording module 53, and a production and storage module 55. The recording module 53 is used to record temperature information and corresponding time information. The production and storage module 55 is used to produce a finished incense solution and store an incense tasting solution according to the temperature information and time information. The incense tasting solution includes several time intervals and temperature information corresponding to each time interval; the display unit 57 is at least used to display the temperature information. It is understandable that the recording module 53 can be merged into the processing module 51 or the production and storage module 55. Or the recording module is set to the incense burner 20.

[0025] The collection and preparation method of the aroma tasting scheme of the present invention can be referred to Fig.11 , the method comprising: S11, put the spices into the pot of the incense burner; S13, heating the pot body by the incense burner, detecting the temperature of the pot body continuously or at a preset frequency, and recording the temperature information and the corresponding time information; S15, regulating the heating to regulate the temperature of the pot body, detecting the temperature of the pot body continuously or at a preset frequency, and recording the temperature information and the corresponding time information; S17, producing a finished fragrance solution according to the temperature information and the time information, wherein the fragrance solution includes a plurality of time intervals and the temperature information corresponding to each time interval.

[0026] It should be noted that step S11 does not necessarily occur before step S13, but can be incorporated into step S13. For example, step S13 can be executed for a period of time and then step S11 can be executed.

[0027] Figure 5 This is a schematic diagram of a scent tasting scheme. The temperature and time information of the scent tasting scheme are presented in the form of coordinate axes, where the time information is converted into a time axis ( Figure 5 The horizontal axis of the temperature information is converted into a temperature curve that changes with the time axis ( Figure 5 y axis).

[0028] It is understandable that experienced users can adjust the temperature of the pot according to the characteristics of the spices during the tasting process to keep the spices in the best state. By implementing the present invention, the tasting plan of the spices can be recorded and saved, helping users to record and disseminate the tasting experience.

[0029] Figure 6 This is a schematic diagram of another aroma tasting scheme. Figure 5 Compared with the aroma tasting scheme shown, Figure 6 The aroma tasting scheme shown also marks the best time period for aroma tasting.

[0030] Understandably, the aroma tasting scheme also includes information about the fragrance, or is associated with a specific fragrance, because different fragrances have different characteristics, and thus require corresponding different aroma tasting schemes.

[0031] It is understandable that the same fragrance may have multiple fragrance tasting schemes, and different fragrance tasting schemes may bring different fragrance tasting effects.

[0032] If the incense burner 20 is provided with a display unit, the temperature information can be displayed on the display unit of the incense burner. When the incense burner 20 is used with the external terminal 50, the incense burner 20 transmits the temperature information to the external terminal 50 by wire or wireless means, and the temperature information is displayed on the display unit 57 of the external terminal 50.

[0033] If the incense burner 20 is provided with a control button or a touch interface, the heating can be regulated in step S15 by: regulating the heating through the control button or the touch interface of the incense burner. When the incense burner 20 is used with the external terminal 50, the heating can be regulated in step S15 by: receiving the user's input through the external terminal and generating a control signal, transmitting the control signal to the incense burner through a wired connection or a wireless connection, and the incense burner regulates the heating according to the control signal.

[0034] When the incense burner 20 is used with the external terminal 50, the incense burner can transmit the temperature information and the corresponding time information to the external terminal through a wired connection or a wireless connection. The external terminal converts the time information into a time axis, converts the temperature information into a temperature curve that changes with the time axis, and presents it on the display unit of the external terminal, such as Figure 5 or Figure 6 Correspondingly, the method of regulating the heating in step S15 is: drawing the temperature value or temperature curve corresponding to the future time on the external terminal, the external terminal converts the temperature value or temperature curve corresponding to the future time into a regulation signal, and transmits the regulation signal to the incense burner through a wired connection or a wireless connection, and the incense burner regulates the heating according to the regulation signal. Figure 7 and Figure 8 , Figure 7 A, B, and C are the temperature values ​​or temperature curves set by the user at the future time. Figure 8 The external terminal converts the temperature value or temperature curve A, B, C corresponding to the future time into a temperature curve, and then converts it into a control signal.

[0035] In another embodiment of the present invention, the step of optimizing the aroma tasting scheme is also included: The incense tasting scheme is presented on the display unit of the incense burner or the external terminal, and the time information is converted into a time axis, and the temperature information is converted into a temperature curve that changes with the time axis, such as Fig. 9 As shown; Adjust the position of a part of the temperature curve or interval, e.g. Fig.10 As shown, the temperature values ​​at E, F, and G are set to E', F', and G'; then, a new temperature curve is formed based on the unadjusted curve portion and the adjusted point or interval positions E', F', and G', as shown in FIG. Fig.10 The solid curve shows.

[0036] Accordingly, an optimization module may be provided in the external terminal 50 to implement the aforementioned steps, that is, the optimization module presents the aroma tasting scheme on the display unit, converts the time information into a time axis, converts the temperature information into a temperature curve that changes along the time axis, and is used to adjust the position of a part of the points or intervals of the temperature curve, and forms a new temperature curve based on the unadjusted curve portion and the adjusted point or interval position.

[0037] The above embodiments only express the preferred implementation modes of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present invention. It should be pointed out that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present invention, such as combining different features in various embodiments, etc., which all belong to the protection scope of the present invention.

Claims

1. A method for collecting and making a scent tasting scheme, characterized in that: include: S11, put the spices into the pot of the incense burner; S13, heating the pot body by using an incense burner, detecting the temperature of the pot body continuously or at a preset frequency, and recording the temperature information and the corresponding time information; S15, regulating the heating to regulate the temperature of the pot body, detecting the temperature of the pot body continuously or at a preset frequency, and recording the temperature information and the corresponding time information; S17, producing a finished fragrance solution according to the temperature information and the time information, wherein the fragrance solution includes a plurality of time intervals and the temperature information corresponding to each time interval.

2. The method according to claim 1, characterized in that The aroma tasting scheme also includes information about the fragrance and / or information about the optimal time interval for aroma tasting.

3. The method according to claim 1, characterized in that Also includes: Displaying the temperature information through a display unit of the incense burner; and / or The incense burner transmits the temperature information to an external terminal in a wired or wireless manner, and the temperature information is displayed on a display unit of the external terminal.

4. The method according to claim 1, characterized in that The method of regulating the heating in step S15 is: regulating the heating through the control button or touch interface of the incense burner.

5. The method according to claim 1, characterized in that The method of regulating the heating in step S15 is: receiving the user's input through an external terminal and generating a regulation signal, transmitting the regulation signal to the incense burner through a wired connection or a wireless connection, and the incense burner regulates the heating according to the regulation signal.

6. The method according to claim 1, characterized in that: The method further includes: the incense burner transmits the temperature information and the corresponding time information to an external terminal through a wired connection or a wireless connection, the external terminal converts the time information into a time axis, converts the temperature information into a temperature curve that changes along the time axis, and presents the temperature curve on a display unit of the external terminal; The method for regulating the heating in step S15 is: drawing a temperature value or a temperature curve corresponding to a future moment on the external terminal, the external terminal converts the temperature value or the temperature curve corresponding to the future moment into a control signal, and transmits the control signal to the incense burner via a wired connection or a wireless connection, and the incense burner regulates the heating according to the control signal.

7. The method according to claim 1, characterized in that It also includes steps to optimize the aroma tasting program: The incense tasting scheme is presented on a display unit of the incense burner or an external terminal, the time information is converted into a time axis, and the temperature information is converted into a temperature curve that changes along the time axis; The positions of a part of the points or intervals of the temperature curve are adjusted; and a new temperature curve is formed based on the unadjusted curve part and the positions of the adjusted points or intervals.

8. A system for collecting and making aroma tasting plans, characterized in that: It comprises an incense burner (20), the incense burner comprising: a pot for holding spices (23); An electric heating element (24) for heating the pot body; A temperature sensor (25) for detecting the temperature of the pot body continuously or at a preset frequency; A processing module (31) for regulating heating to regulate the temperature of the pot; A recording module (33) for recording temperature information and corresponding time information; A display unit (27) for displaying the temperature information; A production and storage module (35) is used to produce a finished aroma solution according to the temperature information and the time information and to store the aroma tasting solution, wherein the aroma tasting solution includes a plurality of time intervals and the temperature information corresponding to each time interval.

9. A system for collecting and making aroma tasting plans, characterized in that: It comprises an incense burner (20) and an external terminal (50), wherein the external terminal (50) is connected to the incense burner (20) in a wired or wireless manner; wherein: The incense burner (20) comprises: a pot body (23) for holding incense; an electric heating element (24) for heating the pot body; a temperature sensor (25) for detecting the temperature of the pot body continuously or at a preset frequency; and a processing module (31) for regulating the heating to regulate the temperature of the pot body; The external terminal (50) comprises a display unit (57), a recording module (53), and a production and storage module (55), wherein the recording module (53) is used to record temperature information and corresponding time information, and the production and storage module (55) is used to produce a finished aroma scheme according to the temperature information and time information and store the aroma scheme, wherein the aroma scheme comprises a plurality of time intervals and temperature information corresponding to each time interval; and the display unit (57) is used at least to display the temperature information.

10. The system for collecting and making aroma tasting schemes according to claim 9, characterized in that: The external terminal also includes an optimization module, which presents the fragrance tasting scheme on the display unit, converts the time information into a time axis, converts the temperature information into a temperature curve that changes with the time axis, and is used to adjust the position of a part of the points or intervals of the temperature curve, and form a new temperature curve based on the unadjusted curve part and the adjusted point or interval position.

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