Vacuum cup with tea substance content detecting and monitoring function

Abstract

The invention relates to the technical field of vacuum cups, and discloses a vacuum cup with tea substance content detection and monitoring, which comprises a cup wall, the top of the cup wall is in threaded connection with a cup cover, the interior of the cup wall is fixedly connected with an inner container for isolating tea water, and the interior of the inner container is provided with a partition plate and an auxiliary cup opening connected with the partition plate. A detection mechanism is installed in a cavity between the cup wall and the inner container. By combining the near infrared spectrum technology and the regression model, the technical effect of efficiently and losslessly monitoring the content of polyphenol and caffeine in tea water in real time is achieved. The spectrum sensor is integrated in the vacuum cup and can provide instant data feedback for a user in the tea drinking process. The technology not only improves the speed and accuracy of detection, but also enables the user to control the components of tea water at any time, enhances the management and monitoring convenience of healthy diet, and fully meets the requirements for convenient and efficient health management in modern life.

Description

Technical Field

[0001] The invention relates to the technical field of thermos cups, in particular to a thermos cup with tea substance content detection and monitoring function. Background Art

[0002] Existing thermos technology focuses on temperature maintenance and material optimization to ensure that the beverage maintains the required temperature for a long time. This type of thermos usually uses highly efficient insulation materials, combined with a vacuum layer or insulation layer to achieve long-term temperature maintenance. This design can effectively prevent hot or cold drinks from being affected by the ambient temperature when going out, providing convenient carrying and long-term temperature control functions.

[0003] However, existing thermos technology does not involve the detection function of tea and other beverage ingredients. Traditional thermos lacks the ability to monitor the content of ingredients in beverages in real time and cannot provide instant feedback on polyphenols, caffeine and other ingredients in tea. The lack of this function makes it impossible for users to grasp the changes in the ingredients of tea at any time during daily use. In particular, consumers with a strong sense of health cannot accurately control the intake of ingredients in their drinks, which affects the health management of drinks.

[0004] Most thermos cups on the market currently only focus on maintaining temperature, but do not perform real-time detection of changes in tea ingredients. Although users may be very concerned about the concentration of ingredients such as polyphenols and caffeine, existing thermos cups do not integrate any sensors or detection systems to monitor these ingredients. This means that consumers can only perform ingredient detection through external measuring equipment, and cannot achieve fast and convenient beverage quality management in the thermos cup.

[0005] Therefore, the technical limitations of existing thermos cups make it impossible to timely and accurately understand the composition of drinks during daily drinking. Especially for users with health needs, the inability to monitor the content of polyphenols and caffeine in tea in real time greatly affects their control and management of healthy drink intake. In order to meet this demand, the present invention proposes a tea composition detection method based on a spectral sensor. This technology is integrated into a thermos cup, which can not only provide temperature control function, but also monitor the healthy components in tea in real time, helping users to effectively manage their health of drinks. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a thermos cup with tea substance content detection and monitoring, which solves the problem that the existing thermos cups cannot monitor the polyphenol and caffeine content in tea in real time, and thus cannot provide personalized health management.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: a thermos cup with tea substance content detection and monitoring, comprising a cup wall, a cup cover threadedly connected to the top of the cup wall, an inner liner for isolating tea water fixedly connected to the inside of the cup wall, a partition and a secondary cup mouth connected to the partition installed inside the inner liner, and a detection mechanism installed in the chamber between the cup wall and the inner liner.

[0008] Preferably, the detection mechanism includes a spectral sensor and a receiver, which are symmetrically installed inside the cup wall and fit with the outer wall of the liner. A circuit board is installed on the inner bottom of the cup wall, and the circuit board is electrically connected to the spectral sensor and the receiver. A display screen is fixedly connected to the outer wall of the cup wall, and the circuit board is electrically connected to the display screen. A battery cavity is opened at the bottom of the cup wall, and the battery cavity and the circuit board are electrically connected.

[0009] Preferably, a tea filter is installed on the top of the secondary cup mouth, a convex ring is fixedly installed inside the top of the cup wall, a water diversion tray is placed on the top of the cup wall, a water outlet is opened in the middle of the water diversion tray, a groove is opened on the outside of the water diversion tray, and the convex ring and the groove are clamped with each other.

[0010] A method for detecting polyphenols and caffeine content in tea, comprising the following steps: A spectral sensor and a receiver are installed on the inner wall of the thermos cup, wherein the spectral sensor is used to collect spectral signals reflected or transmitted from the tea; A circuit board connected to the spectrum sensor and the receiver is installed at the bottom of the thermos cup, and the circuit board is used to process the spectrum signal and transmit it to an external display device; Based on the collected spectral data, a regression algorithm is used to calculate the content of polyphenols and caffeine in the tea water, and the results are displayed on an external display device.

[0011] Preferably, the spectral sensor is a near-infrared spectral sensor having an operating band of 800nm ​​to 2500nm.

[0012] Preferably, the spectral signal acquisition range includes at least 1080nm, 1280nm and 2100nm wavelengths, which correspond to the characteristic absorption bands of polyphenols and caffeine in tea water, respectively.

[0013] Preferably, the regression algorithm is constructed based on principal component regression or partial least squares regression method, calibrated using standard tea samples of known concentration, and the regression algorithm is used to establish a quantitative relationship between the spectral data and the concentrations of polyphenols and caffeine.

[0014] Preferably, the signal processing includes removing the baseline, smoothing and normalizing the collected spectral data to eliminate noise and improve data accuracy.

[0015] Preferably, the display device is a display screen on the outer wall of the thermos cup, and the display screen is used to display the content of polyphenols and caffeine in the tea in real time, and to issue a warning when the content of polyphenols or caffeine exceeds a preset safe drinking range.

[0016] Preferably, the spectral sensor and receiver are installed in a thermos cup with a transparent glass liner, and the signal is transmitted through the transparent glass to ensure effective collection of spectral signals, and the system maintains measurement accuracy through regular calibration, and the calibration is performed using standard tea samples of known concentration.

[0017] Working principle: After placing the tea leaves inside the tea filter, pour hot water into the cup mouth. At this time, the hot water passes through the middle of the tea filter and enters the hot water side of the inner tank. After the hot water is higher than the upper part of the secondary cup mouth, part of the hot water enters the warm water side of the inner tank. Then install the water distribution plate through the groove and the convex ring, and cover the cup lid to complete the storage of hot water. Because the two parts of the inner tank are of different thicknesses, the water temperature of the thicker part drops slowly, and the water temperature of the thinner part drops quickly, so that the temperature difference can be achieved.

[0018] When you need hot water, turn the water distribution plate so that the water outlet is in the hot water area. At this time, pouring water will get hot water. When you need cold water, just turn the water outlet to the cold water side. If you need warm water, turn the water outlet between the hot water area and the cold water area. At this time, hot water and cold water will flow out together to achieve temperature regulation.

[0019] The present invention provides a thermos cup with tea substance content detection and monitoring function. It has the following beneficial effects: 1. The present invention uses near-infrared spectroscopy combined with a regression model to analyze the content of polyphenols and caffeine in tea, achieving the technical effect of efficient, non-destructive and real-time monitoring of tea ingredients. Compared with the conventional chemical analysis method or complex instruments used to detect tea ingredients in the prior art, this method does not require chemical reagents, reduces operational complexity, simplifies the process, and improves the detection speed, avoiding the time-consuming and high cost of laboratory testing.

[0020] 2. The present invention integrates a spectral sensor into the thermos cup to provide real-time data feedback, allowing users to monitor the polyphenol and caffeine content of tea at any time during the tea drinking process. Compared with the existing solutions that can only be analyzed through external equipment or laboratories, the present invention embeds the detection function into daily life, which not only improves the convenience of tea drinking, but also promotes people's immediate control of healthy diet, solving the limitations of traditional detection methods. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 A perspective view of the present invention; Figure 2 It is a schematic diagram of the cross-sectional structure of the present invention; Figure 3 It is a schematic diagram of the structure explosion of the present invention; Figure 4 It is a schematic structural diagram of the partition in the present invention.

[0022] Among them, 1. cup wall; 2. cup lid; 3. inner liner; 4. auxiliary cup mouth; 5. partition; 6. water distribution tray; 7. water outlet; 8. convex ring; 9. groove; 10. tea filter; 11. circuit board; 12. spectral sensor; 13. receiver; 14. battery cavity; 15. display screen. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0024] Example: Please see attached Figure 1 , Attachment Figure 2 and attached Figure 4 The embodiment of the present invention provides a thermos cup with tea substance content detection and monitoring, including a cup wall 1, a cup cover 2 is threadedly connected to the top of the cup wall 1, and an inner liner 3 for isolating tea water is fixedly connected to the inside of the cup wall 1. After the tea water is placed in the inner liner 3, the tea water is insulated by the inner liner 3. A partition 5 and a secondary cup mouth 4 connected to the partition 5 are installed inside the inner liner 3. The partition 5 is used to divide the internal cavity of the inner liner 3 into two parts, one of which has a thick wall and the other has a thin wall. The thick wall part is used to store hot water, and the thin wall part is used to transfer warm water. The secondary cup mouth 4 is installed on the side of the partition 5 close to the hot water, and the thickness of the partition 5 and the thicker side of the inner liner 3 are flush, and the inner liner 3 and the partition 5 are integrally formed with transparent glass. The glass material can be borosilicate glass or cesium silicate glass with high light transmittance and low iron glass. The water temperature in the two areas inside the inner liner 3 is adjusted by the different wall thicknesses of the inner liner 3. The temperature of the thicker part drops slowly, while the temperature of the thinner part drops quickly, so as to achieve temperature regulation. At the same time, the heat emitted by the thinner part will accumulate in the cavity between the cup wall 1 and the inner liner 3, and assist in keeping the hot water area warm.

[0025] Please see attached Figure 2 -Attached Figure 3A detection mechanism is installed in the chamber between the cup wall 1 and the inner tank 3, and the detection mechanism includes a spectrum sensor 12 and a receiver 13. The spectrum sensor 12 and the receiver 13 are symmetrically installed inside the cup wall 1 and fit with the outer wall of the inner tank 3. The spectrum sensor 12 and the receiver 13 are both installed on the side close to the hot water, and are used to detect substances in the tea in the hot water. The spectrum sensor 12 generates a light beam of a specific wavelength to pass through the hot water side, and the receiver 13 receives the infrared light emitted by the spectrum sensor 12, and the concentration of tea polyphenols and caffeine is detected according to the light intensity. A circuit board 11 is installed at the bottom of the cup wall 1, and the circuit board 11 is electrically connected to the spectrum sensor 12 and the receiver 13. Data calculation and transmission are provided through the circuit board 11. A display screen 15 is fixedly connected to the outer wall of the cup wall 1, and the circuit board 11 is electrically connected to the display screen 15. The detected polyphenol and caffeine concentration information is displayed on the display screen 15. A battery cavity 14 is provided at the bottom of the cup wall 1 , and the battery cavity 14 is electrically connected to the circuit board 11 , so that the battery cavity 14 and the batteries stored therein provide power support for various components of tea substance detection.

[0026] Please see attached Figure 3 A tea filter 10 is installed on the top of the secondary cup mouth 4, and tea leaves are separated by the tea filter 10. A convex ring 8 is fixedly installed inside the top of the cup wall 1, and a water separation tray 6 is placed on the top of the cup wall 1. A water outlet 7 is opened in the middle of the water separation tray 6, and the outlet end of the thermos cup is blocked by the water separation tray 6, and the water outlet 7 is connected. When hot water is needed, the water separation tray 6 is rotated to make the water outlet 7 located in the hot water area. At this time, pouring is hot water. When cold water is needed, it is only necessary to rotate the water outlet 7 to the cold water side. If warm water is needed, the water outlet 7 is rotated between the hot water area and the cold water area. At this time, hot water and cold water flow out together to achieve temperature regulation. A groove 9 is opened on the outside of the water separation tray 6, and the convex ring 8 and the groove 9 are engaged with each other. The installation of the water separation tray 6 is achieved by the convex ring 8 and the groove 9. While ensuring the normal realization of the water temperature regulation function, tea is prevented from flowing out of the gap.

[0027] As part of this application, the present invention also provides a method for detecting the polyphenol and caffeine content in tea. The method uses spectral sensor technology to analyze the concentration of polyphenols and caffeine by real-time detection of spectral features in tea. The spectral sensor emits a light source, and after passing through the tea, the spectral data of the tea is obtained through the change of the reflected or transmitted light signal. Then, the spectral data is analyzed by a preset regression model to calculate the content of polyphenols and caffeine in the tea. The whole process does not require chemical reagents and is non-invasive, efficient and accurate. This embodiment will describe in detail the working principle of the spectral sensor, data processing, construction of the regression model, and the calculation process of the final component content.

[0028] In this embodiment, the spectral sensor works using near-infrared (NIR) spectroscopy technology. Generally, polyphenols and caffeine in tea have obvious characteristic absorption bands within the near-infrared spectrum. The absorption bands of polyphenols usually appear at 1080nm and 1280nm, while the characteristic absorption peak of caffeine is approximately at 2100nm. The spectral sensor emits a light beam of a specific wavelength, irradiates it into the tea and measures the reflected light signal. Depending on the composition of the tea, the absorption of light will change, thereby affecting the intensity of the reflected light. By measuring the reflectance or transmittance of light at different wavelengths, the concentration information of polyphenols and caffeine in the tea can be obtained.

[0029] In some embodiments, the sensor can collect data in the wavelength range of 800 nm to 2500 nm, especially in the characteristic wavelength range of polyphenols and caffeine, which can effectively detect their concentrations. The light source usually uses a high-stability LED or laser diode to ensure sufficient light intensity and stable operation for a long time.

[0030] The spectral sensor is installed on the inner wall of the thermos cup, and collects spectral data through optical contact between transparent glass and tea. As an option, the glass material of the inner wall of the thermos cup needs to have low near-infrared light absorption to ensure effective transmission of the spectral signal. In some embodiments, the transmittance of the glass material used is higher than 90% (for the wavelength range of 800nm ​​to 2500nm), ensuring the smooth passage of the optical signal. During signal collection, the spectral sensor receives the returned optical signal by reflection or transmission, and after processing, transmits the data to the circuit board for further analysis.

[0031] The circuit board is responsible for converting the spectral signal into a digital signal and transmitting it to an external device. The data transmission process generally adopts wireless or wired transmission. Wireless transmission can be carried out through Bluetooth or Wi-Fi. The circuit board is connected to the display device to display the concentration of polyphenols and caffeine in real time.

[0032] In this embodiment, the concentrations of polyphenols and caffeine in tea are calculated by regression model. Specifically, spectral data are first collected through standard tea samples (polyphenols and caffeine with known concentrations). In order to remove noise in the spectral signal, all spectral data need to be preprocessed. The preprocessing steps include baseline removal, smoothing and normalization: Baseline removal: Remove low-frequency noise from the spectrum to ensure data stability. After baseline removal, the data is more in line with the actual information reflecting the composition of tea.

[0033] Smoothing: Use algorithms such as Savitzky-Golay filter to smooth the spectral data and remove high-frequency noise.

[0034] Normalization: Standardize the spectral data to ensure that the signals collected under different environments are comparable.

[0035] After data preprocessing, multivariate regression algorithms such as partial least squares regression (PLSR) or principal component regression (PCR) are used to model the spectral data. The core of the regression model is to infer the component concentration of unknown samples by learning the spectral characteristics of known samples. In one possible implementation, the mathematical expression of the regression model used is as follows:

[0036] in, is the target variable matrix, including the concentrations of polyphenols and caffeine in tea, is the spectral data matrix, is the regression coefficient, is the error term. By minimizing the error term , the model continuously optimizes the regression coefficient , thus obtaining accurate concentration predictions.

[0037] In the process of building a regression model, the cross-validation method is used to validate the model. Cross-validation is to divide the data set into multiple subsets, alternately use some data for training and other data for validation, and then evaluate the generalization ability of the model. The evaluation indicators include the coefficient of determination and root mean square error (RMSE). In general, The value should be above 0.95, and the RMSE should be less than 5% for optimal performance. The prediction accuracy of the model can be continuously optimized by adjusting the model parameters (such as selecting an appropriate wavelength range or algorithm).

[0038] Based on the polyphenol and caffeine concentrations in tea calculated by the regression model, the system will display these concentration values ​​in real time through a display device. The display device is usually installed on the outer wall of the thermos cup and can clearly display the tea ingredient information. When it is detected that the concentration of a certain ingredient in the tea exceeds the preset safe drinking range, the display will automatically issue a warning to remind the user to adjust the amount of tea to drink.

[0039] In one possible implementation, the user can directly set and adjust the preset ingredient concentration range through a smartphone or the display of the thermos cup. For example, the user can set a polyphenol concentration range, and when it exceeds the range, the system will automatically sound an alarm.

[0040] In order to ensure the long-term stable operation of the system, especially to maintain the measurement accuracy during long-term use, this embodiment recommends regular system calibration. Specifically, the spectral sensor can be calibrated by using a standard tea sample with a known concentration. Whenever the system detects a change in the spectral signal or displays an inaccurate result, the user can start the calibration procedure and restore the accuracy of the system by inputting the concentration of a known standard tea sample.

[0041] In addition to calibration, the cleaning of the spectral sensor is also very important. Impurities or grease in the tea may be deposited on the sensor surface, affecting the collection of spectral signals. Regularly cleaning the surface of the spectral sensor and ensuring a stable light source will help keep the system working efficiently.

[0042] In some embodiments, the concentration range of the selected standard tea samples is 0.5mg / mL to 2.0mg / mL for polyphenols and 0.1mg / mL to 0.5mg / mL for caffeine. By building a regression model with the spectral data of these samples, the system can accurately detect when the concentration of tea changes. In an actual operation, the system successfully detected that the polyphenol concentration of a cup of tea was 1.2mg / mL and the caffeine concentration was 0.3mg / mL. The results were accurate and met the user's healthy drinking needs.

[0043] Through the detailed description of the above embodiments, the method for detecting polyphenols and caffeine content in tea water of the present invention can provide efficient, accurate and convenient real-time detection services. Through the combination of spectral sensors and regression models, the system can realize rapid detection of tea water components without using chemical reagents, greatly improving user experience and health management efficiency.

[0044] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A thermos cup with tea substance content detection and monitoring function, comprising a cup wall (1), characterized in that: The top of the cup wall (1) is threadedly connected to a cup cover (2); an inner liner (3) for isolating tea and water is fixedly connected to the inside of the cup wall (1); a partition (5) and a secondary cup mouth (4) connected to the partition (5) are installed inside the inner liner (3); and a detection mechanism is installed in the chamber between the cup wall (1) and the inner liner (3).

2. A thermos cup with tea substance content detection and monitoring according to claim 1, characterized in that: The detection mechanism comprises a spectrum sensor (12) and a receiver (13), the spectrum sensor (12) and the receiver (13) being symmetrically mounted inside the cup wall (1) and being in contact with the outer wall of the inner container (3); a circuit board (11) is mounted on the bottom of the cup wall (1), the circuit board (11) being electrically connected to the spectrum sensor (12) and the receiver (13); a display screen (15) is fixedly connected to the outer wall of the cup wall (1), the circuit board (11) being electrically connected to the display screen (15); and a battery cavity (14) is provided at the bottom of the cup wall (1), the battery cavity (14) being electrically connected to the circuit board (11).

3. The thermos cup with tea substance content detection and monitoring according to claim 1, characterized in that: A tea filter (10) is installed at the top of the secondary cup mouth (4), a convex ring (8) is fixedly installed inside the top of the cup wall (1), a water separation tray (6) is placed on the top of the cup wall (1), a water outlet (7) is provided in the middle of the water separation tray (6), a groove (9) is provided on the outside of the water separation tray (6), and the convex ring (8) and the groove (9) are mutually engaged.

4. A method for detecting polyphenols and caffeine content in tea, applied to a thermos cup with tea substance content detection and monitoring as claimed in any one of claims 1 to 3, characterized in that: The following steps are involved: A spectral sensor and a receiver are installed on the inner wall of the thermos cup, wherein the spectral sensor is used to collect spectral signals reflected or transmitted from the tea; A circuit board connected to the spectrum sensor and the receiver is installed at the bottom of the thermos cup, and the circuit board is used to process the spectrum signal and transmit it to an external display device; Based on the collected spectral data, a regression algorithm is used to calculate the content of polyphenols and caffeine in the tea, and the results are displayed on an external display device.

5. The method for detecting polyphenols and caffeine content in tea according to claim 4, characterized in that: The spectrum sensor is a near-infrared spectrum sensor, and its operating band is 800nm ​​to 2500nm.

6. The method for detecting polyphenols and caffeine content in tea according to claim 4, characterized in that: The spectrum signal acquisition range includes at least 1080nm, 1280nm and 2100nm wavelengths, which correspond to the characteristic absorption bands of polyphenols and caffeine in tea respectively.

7. The method for detecting polyphenols and caffeine content in tea according to claim 4, characterized in that: The regression algorithm is constructed based on principal component regression or partial least squares regression method, and is calibrated using standard tea samples of known concentrations. The regression algorithm is used to establish a quantitative relationship between spectral data and polyphenol and caffeine concentrations.

8. The method for detecting polyphenols and caffeine content in tea according to claim 4, characterized in that: The signal processing includes removing the baseline, smoothing and normalizing the collected spectral data to eliminate noise and improve data accuracy.

9. The method for detecting polyphenols and caffeine content in tea according to claim 4, characterized in that: The display device is a display screen on the outer wall of the thermos cup, which is used to display the content of polyphenols and caffeine in tea in real time and issue a warning when the content of polyphenols or caffeine exceeds a preset safe drinking range.

10. The method for detecting polyphenols and caffeine content in tea according to claim 4, characterized in that: The spectral sensor and receiver are installed in a thermos cup with a transparent glass liner. The signal is transmitted through the transparent glass to ensure the effective collection of spectral signals, and the system maintains measurement accuracy through regular calibration using standard tea samples of known concentration.

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