Food material nutritional ingredient monitoring method and device, electronic equipment and readable storage medium

Abstract

The invention provides a food material nutritional ingredient monitoring method and device, electronic equipment and a readable storage medium, is applied to kitchen appliances, and relates to the technical field of smart kitchens, the kitchen appliances comprise a food material information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used for acquiring physical state information and dietary habits of the user; the method comprises the following steps: acquiring nutritional ingredients of food materials through a food material information acquisition system; nutritional ingredients of the food materials are displayed on the display screen; generating a cooking scheme based on the physical state information and the dietary habits; acquiring real-time nutritional ingredients of the food materials in the process of executing the cooking scheme; the real-time nutritional ingredients of the food materials are displayed on the display screen; the nutritional ingredients of the food materials are collected through the food material information acquisition system and are displayed through the display screen, so that a user can quickly and visually know the nutritional value of the food materials.

Description

Technical Field

[0001] The present invention relates to the field of smart kitchen technology, and in particular to a method, device, electronic device and readable storage medium for monitoring the nutritional components of food. Background Art

[0002] With the improvement of living standards, people are paying more and more attention to healthy diet. More and more people are beginning to pay attention to the nutritional content of food, hoping to achieve nutritional balance through scientific diet matching, so as to maintain a healthy body state. When consumers buy food, they not only pay attention to the taste and texture of the food, but also care about the nutritional content of the food. Therefore, the nutritional information on food labels has become an important basis for consumers to choose food. However, traditional food label information is often not intuitive enough, making it difficult for consumers to quickly understand the nutritional value of food. Summary of the invention

[0003] The purpose of the present invention is to provide a method, device, electronic device and readable storage medium for monitoring the nutritional components of food. The nutritional components of food are collected through a food information acquisition system and displayed on a display screen, so that users can quickly and intuitively understand the nutritional value of food.

[0004] In a first aspect, the present invention provides a method for monitoring the nutritional composition of food, which is applied to a kitchen appliance, wherein the kitchen appliance comprises: a food information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to acquire the user's physical condition information and eating habits;

[0005] Methods include:

[0006] Obtain the nutritional content of ingredients through the ingredient information acquisition system;

[0007] Display the nutritional content of ingredients on the display screen;

[0008] Generate cooking plans based on physical condition information and eating habits;

[0009] Get real-time nutritional information of ingredients while cooking;

[0010] Shows real-time nutritional content of ingredients on the display.

[0011] In some preferred embodiments of the present invention, the food information acquisition system includes: a scanning unit;

[0012] The steps of obtaining the nutritional content of food through the food information acquisition system include:

[0013] Scanning the identification of the food by means of a scanning unit; wherein the identification is a barcode or a QR code;

[0014] Get the nutritional content of ingredients based on the information on the label.

[0015] In some preferred embodiments of the present invention, the food information acquisition system further includes: a camera;

[0016] The steps of obtaining the nutritional content of food through the food information acquisition system include:

[0017] Collect images of food ingredients;

[0018] Query the nutritional content of ingredients in a preset database based on the image of the ingredients.

[0019] In some preferred embodiments of the present invention, the kitchen appliance further comprises: a communication system; the kitchen appliance is communicatively connected to the cloud server via the communication system;

[0020] After the step of collecting the image of the food, the method further comprises:

[0021] Sending images of ingredients to a cloud server;

[0022] Receive the nutritional content of ingredients sent by the cloud server.

[0023] In some preferred embodiments of the present invention, the kitchen appliance is communicatively connected to the mobile device;

[0024] The method also includes:

[0025] Send nutritional facts of ingredients to your mobile device.

[0026] In some preferred embodiments of the present invention, the kitchen appliance further comprises: a nutrition analysis system;

[0027] After the step of searching for the nutritional components of the food in a preset database based on the image of the food, the method further includes:

[0028] Analyze the nutritional content of ingredients through the nutritional analysis system;

[0029] Compare the nutritional components of the food materials found in the preset database with the nutritional components of the food materials analyzed by the nutritional analysis system;

[0030] If there is any inconsistency, the image of the food is recaptured by the camera and / or the nutritional content of the food is reanalyzed by the nutritional analysis system.

[0031] In some preferred embodiments of the present invention, the method further comprises:

[0032] During the execution of the cooking plan, a prompt message is sent to the user at a preset time node; wherein the preset time node includes at least one of the following: the best time for nutritional components, the best time for food taste, and the time when food deteriorates.

[0033] In a second aspect, the present invention provides a food nutrition component monitoring device, which is applied to a kitchen appliance, and the kitchen appliance comprises: a food information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to acquire the user's physical condition information and eating habits;

[0034] The device includes:

[0035] A first nutrient component determination module, used to obtain the nutrient components of food through the food information acquisition system;

[0036] A first nutritional component display module, used to display the nutritional components of food on a display screen;

[0037] A cooking plan determination module, used for generating a cooking plan based on physical condition information and eating habits;

[0038] A second nutrient component determination module, used to obtain real-time nutrient components of ingredients during the execution of a cooking plan;

[0039] The second nutrient component display module is used to display the real-time nutrient components of the food on the display screen.

[0040] In a third aspect, the present invention provides an electronic device including a processor and a memory, wherein the memory stores computer executable instructions that can be executed by the processor, and the processor executes the computer executable instructions to implement the method for monitoring the nutritional components of food according to the first aspect.

[0041] In a fourth aspect, the present invention provides a readable storage medium storing computer executable instructions. When the computer executable instructions are called and executed by a processor, the computer executable instructions prompt the processor to implement the method for monitoring the nutritional components of food ingredients according to the first aspect.

[0042] The present invention brings the following beneficial effects:

[0043] The present invention provides a method, device, electronic device and readable storage medium for monitoring the nutritional components of food materials, which are applied to kitchen appliances. The kitchen appliances include: a food material information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to acquire the user's physical condition information and eating habits; the method includes: acquiring the nutritional components of food materials through the food material information acquisition system; displaying the nutritional components of food materials on the display screen; generating a cooking plan based on the physical condition information and eating habits; acquiring the real-time nutritional components of food materials during the execution of the cooking plan; displaying the real-time nutritional components of food materials on the display screen; collecting the nutritional components of food materials through the food material information acquisition system and displaying the nutritional components through the display screen, so that the user can quickly and intuitively understand the nutritional value of food materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0045] Figure 1 A flowchart of a method for monitoring nutritional components of food provided by an embodiment of the present invention;

[0046] Figure 2 A schematic diagram of the initial nutritional content of a grilled steak provided in an embodiment of the present invention;

[0047] Figure 3 A schematic diagram of a nutritional component change icon provided by an embodiment of the present invention;

[0048] Figure 4 A schematic diagram of a structure for monitoring the nutritional components of food provided by an embodiment of the present invention;

[0049] Figure 5 A schematic diagram of the structure of an electronic device provided by an embodiment of the present invention.

[0050] Icons: 310 - first nutrient component determination module; 320 - first nutrient component display module; 330 - cooking plan determination module; 340 - second nutrient component determination module; 350 - second nutrient component display module; 400 - memory; 401 - processor; 402 - bus; 403 - communication interface. DETAILED DESCRIPTION

[0051] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings here can be arranged and designed in various different configurations.

[0052] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0053] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.

[0054] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inside", "outside", etc. indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, or the positions or positional relationships in which the product of the invention is usually placed when in use. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific position, be constructed and operated in a specific position, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", "third", etc. are only used to distinguish the description, and cannot be understood as indicating or implying relative importance.

[0055] In addition, the terms "horizontal", "vertical", "overhanging" and the like do not mean that the components are required to be absolutely horizontal or overhanging, but can be slightly tilted. For example, "horizontal" only means that its direction is more horizontal than "vertical", and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0056] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect", and "connect" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0057] Some embodiments of the present invention are described in detail below in conjunction with the accompanying drawings. In the absence of conflict, the following embodiments and features in the embodiments can be combined with each other.

[0058] Embodiment 1

[0059] An embodiment of the present invention provides a method for monitoring the nutritional components of food ingredients, which is applied to a kitchen appliance. The kitchen appliance includes: a food ingredient information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to obtain the user's physical condition information and eating habits; the kitchen appliance is equipped with high-precision sensors that can accurately measure temperature, humidity and other factors that may affect the nutritional components.

[0060] See also Figure 1 The flowchart of a method for monitoring the nutritional components of food provided by an embodiment of the present invention is shown, and the method comprises:

[0061] Step S102, obtaining the nutritional components of the food through the food information acquisition system.

[0062] Exemplarily, the food information acquisition system may include: a camera, an infrared thermometer, and a nutrition monitoring mechanism. Taking a steam oven as an example, the hardware equipment of the food information acquisition system can be integrated in the inner cavity of the oven, and the food is placed on a grill, a whole plate, and other utensils to facilitate the food information acquisition system to collect data.

[0063] Step S104, displaying the nutritional components of the food on a display screen.

[0064] Specifically, kitchen appliances not only focus on the basic nutrients of ingredients, such as protein, fat, carbohydrates, etc., but can also expand to micronutrients, such as vitamins and minerals. By analyzing the nutritional content of ingredients, the system can provide users with a comprehensive nutritional picture and present it in an easy-to-understand form on the display.

[0065] Furthermore, in order to enhance the user experience, the display screen may adopt a graphical interface, such as using different colors to mark different nutrients, or displaying the proportion of nutrients through a dynamic chart.

[0066] Step S106, generating a cooking plan based on the body condition information and eating habits.

[0067] Specifically, the system will create a customized cooking plan based on the user's physical condition and eating habits. For example, if the user is a diabetic, the system will recommend low-sugar ingredients and design cooking methods to minimize the impact on blood sugar, such as avoiding high-temperature frying and recommending steaming or baking.

[0068] Step S108, obtaining real-time nutritional components of the ingredients during the execution of the cooking plan.

[0069] Step S110, displaying the real-time nutritional components of the food on a display screen.

[0070] Specifically, during the cooking process, the nutritional content of ingredients may change due to factors such as heat and water loss. The system can monitor these changes in real time and instantly update the information on the display to ensure that users understand the exact nutritional value of the food they are about to consume. Automatic identification Based on the cooking method and time of the food, combined with the nutritional information of the food, calculate the changes in the nutritional content of the food during the cooking process. Using the built-in sensors of kitchen appliances, the cooking process of food, including temperature, time, nutritional content and other parameters, is monitored in real time.

[0071] Automatically identify the cooking method and time of the food, combined with the nutritional information of the food, and calculate the changes in the nutritional content of the food during the cooking process. The processed data is presented to the user in an intuitive and easy-to-understand form. The main nutritional information of the food, such as calories, protein, fat, carbohydrates, etc., can be displayed in the form of charts, data bars, bar charts, etc. through the display screen of the kitchen appliance or mobile application. At the same time, customized nutritional content display solutions can be provided according to the personalized needs of users.

[0072] For example, taking grilled steak as an example, the kitchen appliance may be an oven, see Figure 2 The schematic diagram of the initial nutritional content of a grilled steak provided by an embodiment of the present invention is shown, and the schematic diagram can be displayed on a display screen. Figure 2 The pie chart shown can distinguish the proportion of each nutrient by color. Before cooking, the nutrients in steak include: sodium, vitamin B2 (riboflavin), vitamin B12, niacin (niacinamide), potassium, calcium, zinc, vitamin E, vitamin B1 (thiamine), vitamin B6, folic acid, phosphorus, magnesium and iron.

[0073] After 5 minutes of humidified 160° baking, the nutritional components of the steak include: cholesterol, sodium, vitamin B2 (riboflavin), vitamin B12, niacin (niacinamide), potassium, calcium, zinc, vitamin E, vitamin B1 (thiamine), vitamin B6, folic acid, phosphorus, magnesium and iron, etc.

[0074] After 10 minutes of humidified 160° baking, the nutritional components of the steak still include: cholesterol, sodium, vitamin B2 (riboflavin), vitamin B12, niacin (niacinamide), potassium, calcium, zinc, vitamin E, vitamin B1 (thiamine), vitamin B6, folic acid, phosphorus, magnesium and iron, etc.

[0075] Furthermore, users can operate the on-screen nutritional map to display details in a pop-up window, or set reminder nodes during the cooking process, such as the benefits of the nutrition to the human body, the proportion reaching the threshold for the best absorption standard for the human body, etc. Figure 3The schematic diagram of a nutrient component change icon provided by an embodiment of the present invention is shown, where the abscissa is the cooking time t, and the ordinate is the content of the X nutrient meal. At point A, the content of the X nutrient parameter at time t1 initially accounts for M3%; at point B, the content of the X nutrient parameter at time t2 accounts for M2%, and a pop-up window reminds the user that this point is the best time for the human body to absorb the nutrient or the taste is in the best state, and the nutritional value of the nutrient is displayed at the same time; at point C, the content of the X nutrient parameter at time t3 accounts for M1%, reminding the user that this point is an abnormal situation such as the food is about to deteriorate or carbonize, and reminding the user to stop in time or the device automatically stops working; the emergency control made by the device according to the abnormal situation such as the food is about to deteriorate or carbonize can also be used for heat preservation or lowering the cavity temperature to ensure normal cooking of the food; the device can automatically adjust the cooking parameters according to the nutritional value to ensure nutritious cooking.

[0076] Furthermore, the system can also be integrated with the user's medical health devices or applications to obtain more comprehensive health data. For example, if the user's blood pressure or cholesterol level is abnormal, the system will automatically adjust the cooking plan to help the user control these indicators.

[0077] Furthermore, the kitchen appliance provided by the present invention has the ability to learn and adapt. As the user continues to use it, the system will collect more data about the user's preferences and physical reactions, thereby continuously optimizing the cooking plan to make it more in line with the user's health needs and taste preferences.

[0078] The present invention provides a method for monitoring the nutritional components of food materials, which is applied to a kitchen appliance. The kitchen appliance comprises: a food material information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to acquire the user's physical condition information and eating habits; the method comprises: acquiring the nutritional components of food materials through the food material information acquisition system; displaying the nutritional components of food materials on the display screen; generating a cooking plan based on the physical condition information and eating habits; acquiring the real-time nutritional components of food materials during the execution of the cooking plan; displaying the real-time nutritional components of food materials on the display screen; collecting the nutritional components of food materials through the food material information acquisition system, and displaying the nutritional components through the display screen, so that the user can quickly and intuitively understand the nutritional value of food materials.

[0079] Embodiment 2

[0080] Based on the above embodiments, an embodiment of the present invention provides another method for monitoring the nutritional components of ingredients, wherein the ingredient information acquisition system includes: a scanning unit; the step of acquiring the nutritional components of ingredients through the ingredient information acquisition system includes: scanning the ingredient identification through the scanning unit; wherein the identification is a barcode or a QR code; and acquiring the nutritional components of the ingredients based on the information in the identification.

[0081] Specifically, the scanning unit is the core component of the food information acquisition system, which is usually composed of one or more scanning devices, such as barcode scanners and / or QR code scanners. These devices can quickly identify the logo on the food packaging to obtain relevant information about the food. The accuracy of the scanning unit is crucial to the function of the entire system. It ensures the correct entry of food information and provides reliable data for subsequent nutritional analysis and cooking plan formulation.

[0082] The information in the label usually contains the nutritional data of the ingredients, which may be provided by the manufacturer during the production process of the ingredients and encoded in a barcode or QR code. The user places the ingredients within the scanning range of the scanning unit, and the scanning unit automatically identifies the barcode or QR code on the ingredient packaging. By scanning the ingredient label, the system can quickly obtain basic information about the ingredients. After the scanning unit reads the label, the system decodes the information in the label and extracts the nutritional data of the ingredients. The extracted nutritional data is then transmitted to the display screen and presented to the user in a clear and easy-to-understand manner, such as displaying the energy, protein, fat, carbohydrates, etc. of the ingredients in the form of tables or charts.

[0083] Furthermore, in some preferred embodiments of the present invention, the food information acquisition system also includes: a camera; the step of acquiring the nutritional components of the food through the food information acquisition system includes: collecting images of the food; and querying the nutritional components of the food in a preset database based on the images of the food.

[0084] Specifically, the food information acquisition system includes a camera, and the camera module is responsible for collecting visual information of the food. The high-definition camera can capture the shape, color, size and other characteristics of the food. On the one hand, it can analyze the freshness of the food, and on the other hand, it can also obtain the name of the food, which lays the foundation for the subsequent acquisition of the nutritional components of the food.

[0085] In some preferred embodiments of the present invention, the camera integrates advanced image processing technologies such as high dynamic range (HDR) and optical character recognition (OCR) to enhance image quality and recognition accuracy. The camera's autofocus and light adjustment functions ensure that clear food images can be obtained in different environments.

[0086] The system's preset database contains a large number of food images and their corresponding nutritional data, which can be saved on local devices or stored in the cloud. These data are constructed through input from professional nutritionists and food scientists, combined with information provided by scientific research and manufacturers. When the camera captures the food image, the system uses advanced image recognition algorithms, such as convolutional neural networks (CNN) in deep learning, to match the corresponding ingredients in the database. Once the match is successful, the system retrieves the nutritional information of the ingredient.

[0087] Furthermore, during the cooking process, the camera can monitor the changes in the ingredients in real time. For example, color changes may represent the loss of certain nutrients. The system will record these changes and update the display of nutrients. The system will provide suggestions, such as adjusting the heat or cooking time to maximize the retention of nutrients in the ingredients. Users can obtain real-time information on changes in the nutritional content of ingredients, which helps users better understand how the nutritional value of food changes during the cooking process and make corresponding adjustments.

[0088] Furthermore, in some preferred embodiments of the present invention, the kitchen appliance also includes: a communication system; the kitchen appliance is communicatively connected to a cloud server via the communication system; after the step of collecting images of food ingredients, the method also includes: sending the images of food ingredients to the cloud server; and receiving the nutritional components of the food ingredients sent by the cloud server.

[0089] Specifically, the communication system enables the device to exchange data with external networks, especially cloud servers. It allows instant updates and remote access to information, greatly expanding the functionality and usefulness of the device. The communication system may use wireless technologies such as WiFi or Bluetooth to achieve seamless connection with the home network. To ensure the security of data transmission, the system may include encryption protocols to protect the user's privacy and data security.

[0090] When the camera captures images of food, these images are automatically uploaded to the cloud server through the communication system. The purpose of uploading images to the cloud server is to use the server's stronger computing power and larger database for image analysis and nutritional ingredient matching. The cloud server can quickly process information and return the results to the user, which is faster and more accurate than processing on local devices.

[0091] Once the cloud server has completed the image analysis and nutritional matching, it will send this information back to the user's kitchen appliance. The received data is then presented to the user on the appliance's display, and the user can decide on a cooking plan based on this information. The cloud server can also recommend specific recipes or cooking methods based on the user's health data and preferences. The cloud database is constantly updated to ensure that the information obtained by the user is always up to date.

[0092] In some preferred embodiments of the present invention, the kitchen appliance can synchronize cloud data regularly or on demand through the communication system to maintain the timeliness and accuracy of local data. The kitchen appliance provided by the present invention can not only provide real-time information on the nutritional composition of ingredients, but also provide personalized cooking suggestions and health management solutions based on the global database. This intelligent kitchen assistant can help users make healthier dietary choices while improving the convenience and fun of cooking.

[0093] Furthermore, in some preferred embodiments of the present invention, the kitchen appliance is communicatively connected to the mobile device; the method further includes: sending the nutritional components of the food to the mobile device.

[0094] Specifically, kitchen appliances can establish connections with mobile devices through a variety of wireless technologies, such as WiFi, Bluetooth or NFC (near field communication). When connecting for the first time, users need to install the corresponding application on the mobile device and establish a connection through a simple pairing process. This may include scanning a QR code, entering a password or clicking a confirmation button. Once the connection is established, the nutritional data on the kitchen appliance can be synchronized to the mobile device in real time. This means that when the user prepares the ingredients, the relevant nutritional information can be displayed instantly on the mobile phone. When new nutritional data is available or the cooking plan is ready, the system can remind users to check their mobile devices through push notifications.

[0095] Furthermore, the application on the mobile device will display the nutritional content of the ingredients in an easy-to-understand way, which may include charts, lists, and proportion diagrams. Users can edit the ingredient list on the mobile device according to their health needs or taste preferences, add or delete certain ingredients, and update the nutritional information table in real time.

[0096] Furthermore, in some preferred embodiments of the present invention, the kitchen appliance also includes: a nutritional analysis system; after the step of querying the nutritional components of the food in a preset database based on the image of the food, the method also includes: analyzing the nutritional components of the food through the nutritional analysis system; comparing the nutritional components of the food queried in the preset database with the nutritional components of the food analyzed by the nutritional analysis system; if there is inconsistency, re-capturing the image of the food through a camera and / or re-analyzing the nutritional components of the food through the nutritional analysis system.

[0097] Specifically, the nutrition analysis system can conduct a detailed analysis of the nutritional content of food ingredients. The system uses advanced sensor technology, such as near-infrared spectroscopy, to detect and quantify the nutritional content of food ingredients. The system can analyze a variety of nutrients including protein, fat, carbohydrates, vitamins and minerals. This function provides users with accurate nutritional information to help them better manage their dietary health.

[0098] Sensors in kitchen appliances can acquire data through direct contact with food or non-contact methods (such as spectral analysis). These sensors need to be calibrated regularly to maintain the accuracy of the analysis results. The raw data obtained from the analysis needs to be processed by built-in algorithms to convert it into nutritional information that users can understand. These algorithms take into account the maturity of the ingredients, processing methods and other factors to optimize the analysis results.

[0099] The system automatically compares the ingredient information obtained from the database query with the results of the nutritional analysis system. This process ensures that the information provided to users is accurate and reliable. If a significant difference is found between the two, the system will mark the inconsistency and notify the user. This may mean that the variety or quality of the ingredients is different from what was expected, or that the database needs to be updated.

[0100] The system can recapture images of the ingredients through the camera and try to resolve inconsistencies through image recognition. The new images may provide clearer visual information to help correctly identify the ingredients. At the same time, the nutritional analysis system can analyze the ingredients again to rule out the possibility of operating errors or temporary equipment failures. Repeated testing can improve the accuracy and reliability of the data.

[0101] Furthermore, when the system detects an inconsistency, the user will receive a notification through the display or the application on the mobile device. The user can immediately understand the nutritional analysis results of the ingredients and possible inconsistencies. The user can choose to accept the recommendation of re-analysis or adjust the cooking plan based on the nutritional information provided. For example, if the fat content of an ingredient is higher than expected, the user may choose to use less.

[0102] In some preferred embodiments of the present invention, the food recognition data collected by the camera is uploaded to the cloud server, and the data is processed and analyzed using big data analysis technology. The nutrition monitoring device detects the nutritional components and collates them with the big data nutritional components of the food recognized by the camera, and can calibrate the nutrition monitoring device according to the big data nutritional components, or use the nutritional components recognized by the nutrition monitoring device and the big data collation to determine whether the camera's recognition is successful or not as one of the criteria.

[0103] Furthermore, in some preferred embodiments of the present invention, the method also includes: during the execution of the cooking plan, sending a prompt message to the user at a preset time node; wherein the preset time node includes at least one of the following: the best time for nutritional components, the best time for food taste, and the time when food deteriorates.

[0104] Specifically, during the cooking process, the point in time when specific nutrients are optimally retained. For example, certain vitamins may begin to degrade after a certain cooking stage. The system will calculate the optimal cooking time for nutrients based on the type of ingredients, cooking method, and known nutritional data, and remind the user in time. In this way, the user can adjust the intensity or time of cooking to optimize nutrient retention.

[0105] Based on the texture, thickness and cooking method of the ingredients, the system will estimate the optimal taste time node and remind the user through sound or visual signals. In this way, the user can stop cooking when the ingredients reach the best flavor and avoid over-processing. The system will estimate the time when the ingredients may start to deteriorate based on the characteristics of the ingredients (such as perishability) and environmental conditions (such as temperature and humidity). Notifying users in advance will help them handle the ingredients in a timely manner to ensure cooking safety and the freshness of the ingredients.

[0106] Embodiment 3

[0107] Based on the above embodiments, an embodiment of the present invention provides a food nutrition component monitoring device, which is applied to a kitchen appliance. The kitchen appliance includes: a food information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to obtain the user's physical condition information and eating habits; see Figure 4 The structural schematic diagram of a food nutrition component monitoring device provided by an embodiment of the present invention is shown, and the device comprises:

[0108] A first nutrient component determination module 310, configured to obtain the nutrient components of food through a food information acquisition system;

[0109] A first nutritional component display module 320, used to display the nutritional components of food on a display screen;

[0110] A cooking plan determination module 330, for generating a cooking plan based on the body state information and eating habits;

[0111] A second nutritional component determination module 340 is used to obtain real-time nutritional components of ingredients during the execution of a cooking plan;

[0112] The second nutritional component display module 350 is used to display the real-time nutritional components of the food on the display screen.

[0113] Furthermore, in some preferred embodiments of the present invention, the food information acquisition system includes: a scanning unit; a first nutrient component determination module 310, used to scan the food label through the scanning unit; wherein the label is a barcode or a QR code; and obtain the nutrient components of the food based on the information in the label.

[0114] Furthermore, in some preferred embodiments of the present invention, the food information acquisition system also includes: a camera; a first nutrient component determination module 310, for collecting images of food; and querying the nutrient components of food in a preset database based on the images of food.

[0115] Furthermore, in some preferred embodiments of the present invention, the kitchen appliance also includes: a communication system; the kitchen appliance is communicatively connected to the cloud server via the communication system; the device also includes: a communication module for sending images of food ingredients to the cloud server; and receiving nutritional components of food ingredients sent by the cloud server.

[0116] Furthermore, in some preferred embodiments of the present invention, the kitchen appliance is communicatively connected to the mobile device; the communication module is also used to send the nutritional components of the food to the mobile device.

[0117] Furthermore, in some preferred embodiments of the present invention, the kitchen appliance also includes: a nutritional analysis system; the device also includes a data comparison module, which is used to analyze the nutritional components of the food through the nutritional analysis system; the nutritional components of the food queried in a preset database are compared with the nutritional components of the food analyzed by the nutritional analysis system; if there is inconsistency, the image of the food is re-captured by the camera and / or the nutritional components of the food are re-analyzed by the nutritional analysis system.

[0118] Furthermore, in some preferred embodiments of the present invention, the device also includes: a prompt module, used to send prompt information to the user at a preset time node; wherein the preset time node includes at least one of the following: the best time for nutritional components, the best time for food taste, and the time when food deteriorates.

[0119] Technicians in the relevant field can clearly understand that for the convenience and simplicity of description, the specific working process of the food nutritional component monitoring device described above can refer to the corresponding process in the aforementioned embodiment of the food nutritional component monitoring method, and will not be repeated here.

[0120] Embodiment 4

[0121] The embodiment of the present invention also provides an electronic device for running a method for monitoring the nutritional components of food; see Figure 5 The structural schematic diagram of an electronic device provided by an embodiment of the present invention is shown, and the electronic device includes a memory 400 and a processor 401, wherein the memory 400 is used to store one or more computer instructions, and the one or more computer instructions are executed by the processor 401 to implement the above-mentioned food nutritional component monitoring method.

[0122] Further, Figure 5 The electronic device shown further includes a bus 402 and a communication interface 403 , and the processor 401 , the communication interface 403 and the memory 400 are connected via the bus 402 .

[0123] The memory 400 may include a high-speed random access memory (RAM), and may also include a non-volatile memory, such as at least one disk storage. The communication connection between the system network element and at least one other network element is realized through at least one communication interface 403 (which may be wired or wireless), and the Internet, wide area network, local area network, metropolitan area network, etc. may be used. The bus 402 may be an ISA bus, a PCI bus, or an EISA bus, etc. The bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 5 Only one bidirectional arrow is used in the diagram, but this does not mean that there is only one bus or only one type of bus.

[0124] The processor 401 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by the hardware integrated logic circuit or software instructions in the processor 401. The above processor 401 can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in the embodiments of the present invention can be implemented or executed. The general processor can be a microprocessor or the processor can also be any conventional processor, etc. The steps of the method disclosed in the embodiment of the present invention can be directly embodied as a hardware decoding processor for execution, or a combination of hardware and software modules in the decoding processor for execution. The software module may be located in a storage medium mature in the art, such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory 400, and the processor 401 reads the information in the memory 400 and completes the steps of the method of the above embodiment in combination with its hardware.

[0125] An embodiment of the present invention further provides a readable storage medium, which stores computer-executable instructions. When the computer-executable instructions are called and executed by a processor, the computer-executable instructions prompt the processor to implement the above-mentioned business recommendation method. The specific implementation can be found in the method embodiment, which will not be repeated here.

[0126] The computer program products of the food nutritional component monitoring method, device and electronic device provided in the embodiments of the present invention include a readable storage medium storing program code. The instructions included in the program code can be used to execute the methods in the previous method embodiments. The specific implementation can be found in the method embodiments, which will not be repeated here.

[0127] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the system and / or device described above can refer to the corresponding process in the aforementioned method embodiment, and will not be repeated here.

[0128] In addition, in the description of the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0129] If the functions are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art or the part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium, including several instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the methods described in each embodiment of the present invention. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk, etc., which can store program codes.

[0130] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. 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 replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for monitoring the nutritional components of food, characterized in that: Applied to a kitchen appliance, the kitchen appliance comprises: a food information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to acquire the user's physical condition information and eating habits; The method comprises: Obtaining the nutritional components of the food through the food information acquisition system; Displaying the nutritional content of the food on the display screen; generating a cooking plan based on the physical condition information and eating habits; Acquiring real-time nutritional components of the ingredients during the execution of the cooking plan; The real-time nutritional content of the food is displayed on the display screen.

2. The method for monitoring nutritional components of food according to claim 1, characterized in that: The food information acquisition system comprises: a scanning unit; The step of obtaining the nutritional components of food by the food information obtaining system includes: Scanning the identification of the food by the scanning unit; wherein the identification is a barcode or a QR code; The nutritional components of the food are obtained based on the information in the label.

3. The method for monitoring nutritional components of food according to claim 1, characterized in that: The food information acquisition system further includes: a camera; The step of obtaining the nutritional components of food by the food information obtaining system includes: capturing an image of the food; The nutritional components of the food are queried in a preset database based on the image of the food.

4. The method for monitoring nutritional components of food according to claim 3, characterized in that: The kitchen appliance further comprises: a communication system; the kitchen appliance is connected to the cloud server through the communication system; After the step of acquiring the image of the food, the method further comprises: sending the image of the food to the cloud server; Receive the nutritional components of the food sent by the cloud server.

5. The method for monitoring nutritional components of food according to claim 4, characterized in that: The kitchen appliance is communicatively connected with the mobile device; The method further comprises: The nutritional components of the food are sent to the mobile device.

6. The method for monitoring nutritional components of food according to claim 3, characterized in that: The kitchen appliance further comprises: a nutrition analysis system; After the step of searching a preset database for the nutritional components of the food based on the image of the food, the method further comprises: Analyzing the nutritional components of the food by the nutritional analysis system; Comparing the nutritional components of the food material found in a preset database with the nutritional components of the food material analyzed by the nutritional analysis system; If there is any inconsistency, the image of the food is recaptured by the camera and / or the nutritional components of the food are reanalyzed by the nutritional analysis system.

7. The method for monitoring nutritional components of food according to claim 1, characterized in that: The method further comprises: During the execution of the cooking plan, a prompt message is sent to the user at a preset time node; wherein the preset time node includes at least one of the following: the best time for nutritional components, the best time for food taste, and the time when food deteriorates.

8. A food nutrition component monitoring device, characterized in that: Applied to a kitchen appliance, the kitchen appliance comprises: a food information acquisition system, a user information acquisition system and a display screen; the user information acquisition system is used to acquire the user's physical condition information and eating habits; The device comprises: A first nutrient component determination module, used to obtain the nutrient components of food through the food information acquisition system; A first nutritional component display module, used for displaying the nutritional components of the food on the display screen; A cooking plan determination module, used for generating a cooking plan based on the body state information and eating habits; A second nutrient component determination module, used for obtaining the real-time nutrient components of the ingredients during the execution of the cooking plan; The second nutrient component display module is used to display the real-time nutrient components of the food on the display screen.

9. An electronic device, characterized in that: It comprises a processor and a memory, wherein the memory stores computer executable instructions that can be executed by the processor, and the processor executes the computer executable instructions to implement the method for monitoring the nutritional components of food materials as described in any one of claims 1 to 7.

10. A readable storage medium, characterized in that: The readable storage medium stores computer-executable instructions. When the computer-executable instructions are called and executed by the processor, the computer-executable instructions prompt the processor to implement the food nutritional component monitoring method according to any one of claims 1 to 7.

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