Steaming oven control method and device, steaming oven, storage medium and program product

Abstract

The invention relates to a steaming oven control method and device, a steaming oven, a computer readable storage medium and a computer program product, and the method comprises the steps: obtaining an expected cooking menu of a to-be-cooked food material selected for a target user, determining nutrient information after the to-be-cooked food material is cooked according to the expected cooking menu, and determining nutrient demand information of the target user; and under the condition that the nutrient information is not matched with the nutrient demand information, optimizing the expected cooking menu based on the nutrient demand information to obtain a target cooking menu, under the condition that the nutrient information is matched with the nutrient demand information, taking the expected cooking menu as the target cooking menu, and after a cooking starting instruction is received, starting the cooking menu according to the cooking starting instruction. And controlling each working component of the steaming oven to operate according to the target cooking menu. By obtaining the nutrient demand information, nutrition personalized optimization is performed to provide an accurate nutrient personalized cooking scheme, so that dishes cooked by the steaming oven meet the nutrient intake demand of the target user, and the healthy diet level is improved.

Description

Technical Field

[0001] This application relates to the field of cooking equipment control technology, and in particular to a steam oven control method, device, steam oven, computer-readable storage medium, and computer program product. Background Technology

[0002] With the improvement of living standards, steam ovens that integrate steaming and baking functions are being used more and more widely, bringing great convenience to people's daily lives.

[0003] Existing steam oven products generally revolve around preset fixed parameters for their core functions. These devices typically have multiple standardized cooking modes built-in (such as steaming fish, roasting chicken, baking, etc.). When operating them, users only need to select a corresponding preset program based on the type of ingredients or dish, and the device will then execute the heating process according to the predetermined time and temperature curve.

[0004] However, a fixed cooking procedure may result in a significant loss of nutrients in the food, leading to insufficient nutrient intake for the user. Summary of the Invention

[0005] Therefore, it is necessary to provide a steam oven control method, device, steam oven, computer-readable storage medium, and computer program product to address the technical problem of operating the cooking process of the steam oven with fixed parameters.

[0006] In a first aspect, this application provides a method for controlling a steam oven, the method comprising:

[0007] Obtain the desired cooking recipe for the selected ingredients for the target user;

[0008] Determine the nutrient information of the ingredients to be cooked after cooking them according to the desired cooking recipe, as well as the nutrient requirements of the target user;

[0009] If the nutrient information does not match the nutrient requirement information, the desired cooking recipe is optimized based on the nutrient requirement information to obtain the target cooking recipe.

[0010] If the nutrient information matches the nutrient requirement information, the desired cooking recipe will be used as the target cooking recipe.

[0011] Upon receiving the cooking start command, the oven controls the operation of each working component according to the target cooking recipe.

[0012] In one embodiment, when the nutrient information does not match the nutrient requirement information, optimizing the desired cooking recipe based on the nutrient requirement information to obtain the target cooking recipe includes:

[0013] By comparing the nutrient information with the nutrient requirement information, mismatched nutrients to be optimized and their optimization targets are obtained.

[0014] Based on the nutrients to be optimized, determine the parameters to be optimized in the desired cooking recipe;

[0015] Based on the optimization target of the nutrient to be optimized, the parameter items to be optimized are adjusted to determine the target cooking recipe.

[0016] In one embodiment, comparing the nutrient information with the nutrient requirement information to obtain the mismatched nutrients to be optimized and their optimization targets includes:

[0017] Obtain at least one target nutrient and its required content from the nutrient requirement information;

[0018] If the target nutrient is included in the nutrient information and the retention content of the target nutrient exceeds the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization target of the nutrient to be optimized is to reduce its content.

[0019] If the target nutrient is included in the nutrient information and the retention content of the target nutrient is lower than the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization goal of the nutrient to be optimized is to increase its content.

[0020] If the target nutrient is not included in the nutrient information, the target nutrient is identified as the nutrient to be optimized, and the optimization target of the nutrient to be optimized is the supplementation content.

[0021] In one embodiment, the method further includes:

[0022] When the optimization target of the nutrient to be optimized is to supplement its content, the corresponding supplementation prompt information for the nutrient to be optimized is output, and the supplementation prompt information includes at least one suggested cooking recipe.

[0023] In one embodiment, the parameter type of the cooking recipe includes cooking parameters;

[0024] After controlling the operation of each working component of the steam oven according to the target cooking recipe, the method further includes:

[0025] Obtain information on the state changes of the ingredients to be cooked during the cooking process;

[0026] Based on the state change information, the nutrient retention rate is predicted to obtain real-time nutrient information;

[0027] Based on the matching results between the real-time nutrient information and the nutrient requirement information, the cooking parameters of the target cooking recipe are adjusted.

[0028] In one embodiment, determining the nutrient requirements information of the target user includes:

[0029] Obtain the physiological state information of the target user;

[0030] The target user's nutrient requirements are obtained by analyzing the target user's physiological state information.

[0031] Secondly, this application also provides a steam oven control device, the device comprising:

[0032] The recipe selection module is used to obtain the desired cooking recipe for the ingredients selected for the target user.

[0033] The demand determination module is used to determine the nutrient information of the ingredients to be cooked after cooking them according to the desired cooking recipe, as well as the nutrient demand information of the target user.

[0034] The recipe optimization module is used to optimize the desired cooking recipe based on the nutrient requirement information to obtain a target cooking recipe when the nutrient information does not match the nutrient requirement information; and to use the desired cooking recipe as the target cooking recipe when the nutrient information matches the nutrient requirement information.

[0035] The control and operation module is used to control the operation of each working component of the steam oven according to the target cooking recipe after receiving the cooking start command.

[0036] Thirdly, this application also provides a steam oven, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the steps of the above-described method.

[0037] Fourthly, this application also provides a computer program product having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the steps of the above-described method.

[0038] Fifthly, this application also provides a computer program product, including a computer program that, when executed by a processor, implements the steps of the above-described method.

[0039] The aforementioned steam oven control method, device, steam oven, computer-readable storage medium, and computer program product acquire a desired cooking recipe for ingredients selected for a target user, determine the nutrient information of the ingredients after cooking according to the desired recipe, and the nutrient requirements of the target user. If the nutrient information and nutrient requirements do not match, the desired cooking recipe is optimized based on the nutrient requirements to obtain a target cooking recipe. If the nutrient information and nutrient requirements match, the desired cooking recipe is adopted as the target cooking recipe. Finally, upon receiving a cooking start command, the steam oven's various components are controlled according to the target cooking recipe. By acquiring the user's nutrient requirements information and performing personalized nutritional optimization, precise personalized cooking solutions are provided, ensuring that the dishes cooked in the steam oven meet the target user's nutritional intake needs and improve their healthy eating habits. Attached Figure Description

[0040] To more clearly illustrate the technical solutions in the embodiments of this application or related technologies, the drawings used in the description of the embodiments of this application or related technologies will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0041] Figure 1 This is an application environment diagram of a steam oven control method in one embodiment;

[0042] Figure 2 This is a flowchart illustrating a steam oven control method in one embodiment;

[0043] Figure 3 This is a flowchart illustrating the control method for a steam oven in another embodiment;

[0044] Figure 4 This is a flowchart illustrating the control method for a steam oven in another embodiment;

[0045] Figure 5 This is a flowchart illustrating the control method for a steam oven in another embodiment;

[0046] Figure 6 This is a structural block diagram of the control device for a steam oven in one embodiment;

[0047] Figure 7 This is an internal structural diagram of a computer device in one embodiment. Detailed Implementation

[0048] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0049] The steam oven control method provided in this application embodiment can be applied to, for example... Figure 1 The steam oven shown includes a controller 10 and at least one working component 20. The controller 10 determines a target cooking recipe according to the steam oven control method provided in this embodiment, and controls the operation of at least one working component 20 according to the target cooking recipe to cook the food inside the cooking cavity of the steam oven. A data storage system can store the data that the controller 10 needs to process. The data storage system can be integrated into the controller 10 or placed in the cloud or other network servers.

[0050] Specifically, the controller 10 acquires the desired cooking recipe for the ingredients selected for the target user, determines the nutrient information of the ingredients after cooking with the desired cooking recipe, and the nutrient requirements of the target user. If the nutrient information and the nutrient requirements do not match, the controller optimizes the desired cooking recipe based on the nutrient requirements to obtain the target cooking recipe. If the nutrient information and the nutrient requirements match, the controller uses the desired cooking recipe as the target cooking recipe. Finally, upon receiving the cooking start command, the controller controls the operation of each working component 20 of the steam oven according to the target cooking recipe.

[0051] The controller 10 can be a control chip or control circuit board installed on the steam oven, or it can be an external control system based on wireless communication. The external control system can be implemented through devices such as terminals or servers. Terminals can be, but are not limited to, various personal computers, laptops, smartphones, tablets, IoT devices, and portable wearable devices. IoT devices can be smart speakers, smart TVs, smart air conditioners, smart in-vehicle devices, projection devices, etc. Portable wearable devices can be smartwatches, smart bracelets, head-mounted devices, etc. Head-mounted devices can be virtual reality (VR) devices, augmented reality (AR) devices, smart glasses, etc. The server can be a standalone physical server, a server cluster or distributed system composed of multiple physical servers, or a cloud server providing cloud computing services.

[0052] In one exemplary embodiment, such as Figure 2 As shown, a method for controlling a steam oven is provided, which is applied to... Figure 1 Taking controller 10 as an example, the explanation includes the following steps S202 to S210. Wherein:

[0053] Step S202: Obtain the desired cooking recipe for the ingredients selected for the target user.

[0054] In this context, the target user is the recipient of the cooked dish, which can be a dish obtained by cooking the ingredients according to the desired recipe. That is, the scenario can be defined as a plan to provide the target user with a dish obtained by cooking the ingredients according to the desired recipe. It can be understood that the planner of the aforementioned dish can be the target user or other users who are not the target user.

[0055] Specifically, in response to the selection of a desired cooking recipe for the ingredient to be cooked, the desired cooking recipe for the selected ingredient is obtained for the target user. The ingredient to be cooked refers to the raw materials the user plans to cook, such as chicken, vegetables, or fish; it can be one or two, and can be equivalent to the main ingredients needed to make a dish. The desired cooking recipe represents the desired cooking method for the ingredient; for example, for the ingredient "chicken breast," the desired cooking recipe could be "pan-fried chicken breast."

[0056] The selection of a desired cooking recipe for the ingredients can be performed by the user through the oven's interactive device, or by the user selecting the recipe on an external terminal and then inputting it into the oven. The oven's interactive device includes, but is not limited to, a touchscreen display, buttons, and voice recognition. When making the selection, the user can first input the type of ingredients to be cooked, and then choose from a list of candidate recipes for those ingredients. These candidate recipes can come from a pre-stored recipe database, user-defined settings, or cloud-based recommendations.

[0057] Step S204: Determine the nutrient information of the ingredients to be cooked after cooking according to the desired cooking recipe, as well as the nutrient requirements of the target user.

[0058] Nutrient information is characterized by the nutritional composition data of the final dish obtained after cooking the ingredients according to the desired recipe. Nutrient requirement information for the target user refers to the personalized nutritional needs of the target user, which may include the types and amounts of nutrients the target user needs to consume per meal / day.

[0059] Specifically, there is no single way to determine the nutrient information contained in a dish. One method is to input the ingredients to be cooked and the desired recipe into a pre-established nutrient analysis model to obtain nutrient information. This nutrient analysis model can be constructed based on historical nutrient analysis data of dishes. Alternatively, a food nutrition database can be pre-established, and the initial nutrient information of the ingredients to be cooked can be obtained by matching them with the type and weight of the ingredients. Then, the desired recipe can be used to simulate nutrient changes, such as simulating nutrient loss during cooking (e.g., vitamin degradation due to high temperatures). Based on the initial nutrient information, the final nutrient information can be simulated.

[0060] It's important to note that the target users can be those concerned about their daily dietary health and who want to better manage their nutrient intake through smart kitchen appliances like steam ovens. They can also be individuals who must adhere to strict dietary restrictions due to health conditions or medical treatment. Additionally, they can be users who experience adverse reactions to specific food components (such as lactose, sugar, gluten, nuts, and seafood).

[0061] Furthermore, the method for determining the nutrient requirements of the target user is not unique. It could involve pre-storing user profiles in memory. For example, when a user uses the oven for the first time, they input personal information such as age, gender, height, weight, and daily activity level into the memory via the oven's interactive device or user terminal. When it is necessary to determine the target user's nutrient requirements, the controller retrieves the aforementioned user profiles from memory to calculate the basic nutrient requirements. For instance, based on DRIs (Dietary Reference Intakes), the controller automatically calculates the recommended daily intake of various nutrients, serving as the target user's basic nutrient requirements.

[0062] When a target user has specific nutritional needs, corresponding nutrient requirement tags can be set in the user profile stored in memory. For example, diabetic patients need to strictly control their carbohydrate intake and glycemic index; hypertensive patients need to strictly limit their sodium intake; patients with hyperlipidemia / cardiovascular disease need to limit their saturated fat and cholesterol intake; patients with kidney disease need to limit their protein, potassium, and phosphorus intake; and people trying to lose weight need to create a calorie deficit and control their total calories and fat intake. Then, when it is necessary to determine the target user's nutrient requirements, the controller extracts the constraints corresponding to the nutrient requirement tags set by the target user, corrects the basic requirement information for various nutrients, and obtains the target user's nutrient requirement information.

[0063] If a target user has specific food allergens, allergen labels can be set in the user profile stored in memory. For example, specific food ingredients can be labeled as lactose, sugar, gluten, nuts, seafood, etc. Furthermore, when it's necessary to determine the target user's nutrient requirements, the controller can extract the allergen labels set by the target user, filter them based on the basic nutrient requirements information, and obtain the target user's nutrient needs information.

[0064] In an exemplary embodiment, determining the nutrient requirements of the target user in step S204 includes: obtaining the target user's physiological state information; and parsing the target user's physiological state information to obtain the target user's nutrient requirements information.

[0065] Physiological status information refers to objective data reflecting the target user's current physical health status, including but not limited to vital signs, clinical test indicators, and biomarkers. This information can directly or indirectly indicate the target user's nutrient needs or dietary restrictions. For example, a blood pressure value (such as 145 / 92 mmHg) may suggest a risk of hypertension, thus requiring intervention with specific nutrients.

[0066] Specifically, the physiological status information of the target user can be obtained through the interactive device of the steam oven. For example, the user can input their recent blood pressure measurement, blood sugar level, and blood lipid parameters into their user profile. Alternatively, the controller can connect to external health monitoring devices (such as electronic blood pressure monitors, blood glucose meters, and smart wearable devices) via a wireless communication module to obtain the target user's physiological status information in real time. For example, when a user uses a compatible blood pressure monitor or wears a smartwatch, the blood pressure measurement result is automatically transmitted to the steam oven's controller. In one example, the controller can be set to periodically remind the user to update their physiological status information to ensure the timeliness of nutrient requirements information. For example, a monthly push notification could request the latest blood pressure reading.

[0067] Furthermore, the process of parsing physiological state information can be understood as transforming raw physiological state information into specific, quantifiable nutrient requirement information. Specifically, this parsing can be achieved by pre-storing the mapping relationship between physiological state information and nutrient requirements in memory, based on medical guidelines (such as the Chinese Guidelines for the Prevention and Treatment of Hypertension, and recommendations from the American Heart Association) or nutritional standards (such as the Chinese Dietary Reference Intakes), for the controller to extract and parse.

[0068] For example, when the physiological status information of the target user includes a blood pressure value of 145 / 92 mmHg, the nutrient requirements for low sodium, high potassium, and high dietary fiber can be analyzed. Low sodium means limiting daily sodium intake to less than 1500 mg, and based on meal distribution, it is recommended that sodium intake per meal not exceed 500 mg (approximately one-third of the daily limit). High potassium means a daily potassium intake target of more than 4700 mg to help offset the effects of sodium and support vascular health. High dietary fiber means a daily dietary fiber intake target of more than 30 g to promote cardiovascular health and weight management.

[0069] In one example, the types of nutrients are not limited. For instance, ingredients can be categorized into several major categories such as fruits and vegetables, seafood, meat and poultry, eggs and dairy products, and grains. Furthermore, the nutrients contained in ingredients within different categories may differ, or the content of nutrients within different categories may vary. In this embodiment, the focus can be on nutrients that users prioritize during cooking, such as energy, protein, fat, carbohydrates, vitamins (folic acid, niacin, choline, biotin, pantothenic acid), minerals (calcium, iron, selenium, zinc, magnesium, copper, manganese, phosphorus, potassium, iodine), sodium, dietary fiber, total purines, GI, fatty acids (unsaturated fatty acids, DHA, EPA, saturated fatty acids, total fatty acids), cholesterol, phytochemicals (flavonoids, soy isoflavones, anthocyanins, resveratrol), etc.

[0070] Step S206: In the case of a mismatch between nutrient information and nutrient requirement information, the desired cooking recipe is optimized based on the nutrient requirement information to obtain the target cooking recipe.

[0071] Specifically, a mismatch between nutrient information and nutrient requirement information indicates that the nutrient information does not meet the target user's nutrient needs, such as excessive or insufficient levels of certain nutrients. Therefore, in cases of this mismatch, the desired cooking recipe needs to be optimized based on the nutrient requirement information to obtain the target cooking recipe.

[0072] It is understandable that the parameters included in a cooking recipe include, but are not limited to, ingredient parameters and cooking parameters.

[0073] Ingredient parameters represent the ingredients and their amounts that need to be added to the food being cooked according to a recipe. Ingredients can include seasonings and side dishes; seasonings can include salt, sugar, soy sauce, cooking oil, and spices. In short, ingredient parameters are the direct basis for calculating the nutritional information of the final dish, in addition to the food itself. For example, the amount of salt directly determines the sodium content, and the amount of cooking oil directly affects the fat content.

[0074] Cooking parameters characterize the specific operational procedures, environmental conditions, and control logic for processing the ingredients. These may include cooking modes, temperature parameters, cooking time, and humidity parameters. Cooking modes may include steaming, humidified steaming, grilling, hot air baking, and steam roasting; different cooking modes determine the heat transfer method (convection, conduction, radiation). Temperature parameters may include preheating temperature and cooking temperatures at different stages, while cooking time may include the duration of each cooking stage. Humidity parameters are used to control the steam injection time and steam volume. Among these, temperature and humidity parameters are crucial for the retention of nutrients (such as water-soluble vitamins).

[0075] Furthermore, the desired cooking recipe can be optimized by optimizing the ingredient parameters, optimizing the cooking parameters, or optimizing both simultaneously, so that the final nutrient information matches the demand information and the target cooking recipe is obtained.

[0076] In one example, optimizing ingredient parameters could involve changing the amount of the corresponding ingredient, replacing it with an ingredient containing specific nutrients, or adjusting the ratio of the ingredients to be cooked to the side dishes.

[0077] In one example, optimizing cooking parameters could involve adjusting the cooking mode, such as changing from a grilling mode to a steam grilling mode to reduce fat oxidation products. It could also involve adjusting temperature, cooking time, and humidity parameters, such as lowering the grilling temperature and shortening the cooking time to retain more water-soluble vitamins.

[0078] Step S208: If the nutrient information matches the nutrient requirement information, the desired cooking recipe is selected as the target cooking recipe.

[0079] Specifically, the nutrient information is matched with the nutrient requirement information, indicating that the nutrient information basically meets the target user's nutrient requirements, for example, the content of all key nutrients is within the allowable range. At this point, there is no need to optimize the desired cooking recipe; the controller directly uses the user's original desired cooking recipe as the final target cooking recipe.

[0080] Step S210: After receiving the cooking start command, control the operation of each working component of the steam oven according to the target cooking recipe.

[0081] Specifically, the cooking start command is a signal issued by the user to begin cooking, such as pressing the start button, issuing a voice command, or issuing a start command through a user terminal. Subsequently, the controller parses the target cooking recipe and generates control signals based on the cooking parameters in the recipe, driving the various working components of the steam oven to operate. These components include, but are not limited to, heating elements, a steam generator, and a fan. The controller can then send serialized instructions to each working component based on the cooking parameters, enabling them to complete the cooking of the ingredients according to the target recipe.

[0082] The aforementioned steam oven control method acquires the desired cooking recipe for the selected ingredients for the target user, determines the nutrient information of the ingredients cooked according to the desired recipe, and the target user's nutrient requirements. If the nutrient information and nutrient requirements do not match, the desired recipe is optimized based on the nutrient requirements to obtain a target recipe. If the nutrient information and nutrient requirements match, the desired recipe is adopted as the target recipe. Finally, upon receiving a cooking start command, the steam oven's various components are controlled according to the target recipe. By acquiring the user's nutrient requirements and performing personalized nutritional optimization, a precise personalized cooking plan is provided, ensuring that the dishes cooked in the steam oven meet the target user's nutritional intake needs and improve their overall health.

[0083] In one exemplary embodiment, such as Figure 3 As shown, step S206 includes steps S302 to S306. Wherein:

[0084] Step S302: Compare nutrient information with nutrient requirement information to obtain mismatched nutrients to be optimized and their optimization targets.

[0085] Specifically, at least one nutrient in the nutrient requirement information is compared one by one with the nutrient information to obtain the difference or ratio between the two, in order to quantitatively determine whether the nutrient information meets the nutrient requirements. Mismatched nutrients to be optimized refer to nutrients whose content exceeds or fails to meet the content corresponding to the nutrient requirement information; for example, excessive sodium content or insufficient dietary fiber content. Mismatched nutrients to be optimized can also refer to nutrients included in the nutrient requirement information but not included in the nutrient information.

[0086] Furthermore, optimization targets refer to the specific quantitative adjustment directions and target values ​​determined for each mismatched nutrient to be optimized. For example, reducing sodium content by at least 30%, or increasing dietary fiber content to 10g.

[0087] Step S304: Determine the parameters to be optimized in the desired cooking recipe based on the nutrients to be optimized.

[0088] Specifically, the parameter to be optimized refers to the specific parameter in the desired cooking recipe that has a direct or significant impact on the content of the nutrient to be optimized. It can be the ingredient parameters in the desired cooking recipe or the cooking parameters.

[0089] One method for determining the parameters to be optimized is to pre-establish a nutrient-parameter association mapping table, which represents the relationships between which parameters primarily affect each nutrient. Then, by looking up the nutrient to be optimized in the nutrient-parameter association mapping table, the desired parameter to be optimized in the cooking recipe can be determined.

[0090] In one example, when the nutrient to be optimized is sodium, the determined optimization parameters could be salt, soy sauce, and other high-sodium condiments (such as MSG and oyster sauce) in the ingredient parameters. When the nutrient to be optimized is dietary fiber, the determined optimization parameters could be the types and amounts of high-fiber side dishes in the ingredient parameters.

[0091] Step S306: Based on the optimization target of the nutrient to be optimized, adjust the parameter items to be optimized to determine the target cooking recipe.

[0092] Specifically, after identifying the parameters to be optimized in the desired cooking recipe, the values ​​or content of the identified parameters can be adjusted according to the optimization goals. Then, all the adjusted and verified parameters, including the modified ingredient and cooking parameters, are re-integrated to obtain the target cooking recipe.

[0093] In one example, the controller employs a rule-based adjustment strategy to adjust the parameters to be optimized. For instance, for excessive sodium content, the system operates according to predefined salt reduction rules, which could be proportionally reducing the amount of salt used (e.g., by 50%). For insufficient dietary fiber, the controller selects one or more compatible ingredients from a high-fiber food library and adds them to the ingredient list of the cooking recipe in a certain quantity.

[0094] In one exemplary embodiment, such as Figure 4 As shown, step S302 includes steps S402 to S408. Wherein:

[0095] Step S402: Obtain at least one target nutrient and its required content from the nutrient requirement information.

[0096] Specifically, the target nutrient is the nutrient selected from the nutrient requirement information that needs to be compared with the nutrient information. All nutrients in the nutrient requirement information can be selected as target nutrients one by one in sequence. The required content of the target nutrient refers to the target value for a single meal or daily intake of the target nutrient set for the target user. It is usually taken as a range (such as less than a certain value) or a minimum (such as greater than a certain value).

[0097] Step S404: If the nutrient information includes a target nutrient and the retention content of the target nutrient exceeds the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization goal of the nutrient to be optimized is to reduce its content.

[0098] The retention content of the target nutrient refers to the predicted final content of the target nutrient in the final dish after the desired cooking recipe is completed.

[0099] Specifically, the controller searches through the nutrient information one by one based on the target nutrient, looking up the corresponding retention content of the target nutrient. If the target nutrient exists in the nutrient information and its retention content is greater than the upper limit of the required content (or exceeds its maximum allowable value), it is determined to be an nutrient that needs to be reduced in content, and its optimization target is set as reducing its content.

[0100] In one example, the target nutrient is sodium, with a required content of <500mg. Calculations show that the desired sodium retention in the cooking recipe is 800mg. Since 800mg > 500mg, the controller identifies sodium as the nutrient to be optimized and sets its optimization target to reduce its content, for example, to below 500mg.

[0101] Step S406: If the nutrient information includes a target nutrient and the retention content of the target nutrient is lower than the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization goal of the nutrient to be optimized is to increase its content.

[0102] Specifically, the controller searches through the nutrient information one by one based on the target nutrient, looking up the corresponding retention content of the target nutrient. If the target nutrient exists in the nutrient information and its retention content is lower than the lower limit of the required content (or does not meet the minimum requirement), it is determined to be an nutrient that needs to be optimized by increasing its content, and its optimization target is set as increasing its content.

[0103] In one example, the target nutrient is dietary fiber, with a required content of >8g. Calculations show that the dietary fiber content retained in the desired cooking recipe is only 5g. Since 5g < 8g, the controller identifies dietary fiber as the nutrient to be optimized and sets its optimization target to increase its content, for example, to over 8g.

[0104] Step S408: If the nutrient information does not include the target nutrient, the target nutrient is identified as the nutrient to be optimized, and the optimization target of the nutrient to be optimized is the supplementation content.

[0105] In this case, the absence of the target nutrient in the nutrient information indicates a lack of the target nutrient. That is, the user's nutrient requirement information includes the target nutrient, but the content of this target nutrient in the nutrient information is extremely low or completely absent.

[0106] Specifically, the controller searches for the target nutrient in the nutrient information one by one. If the target nutrient is not found in the nutrient information, it indicates that the nutrient information does not contain the target nutrient. Then, the target nutrient is determined to be a nutrient that is deficient and needs to be optimized, and its optimization target is determined to be the supplementation content.

[0107] In one example, the target user's nutrient requirement is osteoporosis, requiring a high calcium intake. Therefore, their nutrient requirement information must include calcium, and the required calcium content should be set to a high value. However, the target user's desired recipe is grilled steak. After model calculation, the calcium content in the resulting grilled steak recipe is extremely low, and the retained content does not meet the requirement. The controller identifies calcium as the nutrient to be optimized, with the optimization objective being to increase its intake.

[0108] In an exemplary embodiment, after step S302, the above-mentioned steam oven control method further includes: when the optimization target of the nutrient to be optimized is the supplementation content, outputting supplementation prompt information corresponding to the nutrient to be optimized, wherein the supplementation prompt information includes at least one suggested cooking recipe.

[0109] Specifically, when the optimization target of the nutrient to be optimized is to supplement its content, it indicates that the nutrient to be optimized is lacking in the dishes obtained from the desired cooking recipes, and therefore it is necessary to provide target users with suggested cooking recipes that can supplement the nutrient to be optimized.

[0110] It's understandable that a suggested cooking recipe refers to a recipe that can supplement the user's calcium needs. This suggested recipe can be a modified version of the desired recipe, or it can be a completely different recipe. Essentially, this allows us to provide two recipes to the target user to meet their nutritional requirements.

[0111] In one example, for the above-mentioned scheme where calcium is identified as the nutrient to be optimized, and the optimization goal is to supplement the content, the suggested cooking recipe could be to adjust the ingredient parameters of the desired cooking recipe, such as sprinkling shredded cheese on a steak. Alternatively, the ingredient parameters and cooking parameters of the desired cooking recipe could be adjusted simultaneously, such as using cheese gratin instead. The suggested cooking recipe could also be to supplement the existing recipe, providing a Mapo Tofu recipe with an estimated calcium content of 320mg.

[0112] Alternatively, all the suggested recipes mentioned above can be output to the user as supplementary prompts. After seeing the supplementary prompts, the user can select one of the suggested recipes and send it back to the controller. It's understandable that if the suggested recipe is an adjusted version of the desired recipe, the user-selected suggested recipe can be directly used as the target recipe for subsequent control processes. However, if the suggested recipe is completely different from the desired recipe, both the suggested recipe and the desired recipe must be used as target recipes for subsequent control processes.

[0113] Furthermore, the supplementary information can be delivered to the user either through the interactive device of the steam oven or via push notifications to the user's device. In addition to at least one suggested recipe, the supplementary information may also include a message indicating a nutrient deficiency in the desired recipe and the importance of supplementing that nutrient. For example, the message could be: "We detected that your current recipe, 'Roasted Steak,' is low in calcium, which is detrimental to bone health."

[0114] In one exemplary embodiment, the parameter type of a cooking recipe includes cooking parameters. For example... Figure 5 As shown, after controlling the operation of each working component of the steam oven according to the target cooking recipe in step S210, the above-mentioned steam oven control method further includes the following steps S502 to S506. Wherein:

[0115] Step S502: Obtain information on the state changes of the ingredients to be cooked during the cooking process.

[0116] Specifically, state change information refers to the real-time changes in the physical or chemical properties of the ingredients being cooked during the cooking process, which can be collected by various sensors.

[0117] For example, the controller can continuously acquire status change information through various sensors integrated into the oven cavity. For instance, a visual sensor can be set up to capture information on color changes, volume changes, and morphological changes (such as browning degree and shrinkage rate) of the food being cooked. A weight sensor can be set up to monitor weight changes of the food during cooking, which is directly related to the loss of moisture and volatile substances. A temperature sensor can be set up, such as a probe thermometer inserted inside the food, to acquire information on internal temperature changes. A gas sensor can be set up to acquire information on odor changes within the cooking cavity, such as monitoring changes in the composition of volatile substances. An ambient temperature and humidity sensor can also be set up to monitor real-time temperature and humidity information within the cooking cavity.

[0118] Step S504: Predict nutrient retention rate based on state change information to obtain real-time nutrient information.

[0119] Among them, real-time nutrient information refers to the nutrient status that is dynamically updated based on real-time changes, and refers to the estimated nutritional value of the dish that will be cooked according to the target cooking recipe.

[0120] Specifically, the controller can be equipped with a real-time prediction model, which takes continuously updated state change information as input and outputs estimated values ​​of the retention content of various nutrients at the current moment. This real-time prediction model can be pre-trained based on historical experimental data and stored within the controller.

[0121] In one example, a visual sensor detects color change information, indicating that the browning area on the surface of the chicken has increased, indicating that the Maillard reaction is too intense. Combined with the temperature information inside the cooking cavity, the data is input into a real-time prediction model, which outputs that the retention rate of certain amino acids (such as lysine) may be reduced. Based on this, the retention content of amino acids in the real-time nutrient information is adjusted downward.

[0122] Step S506: Based on the matching results of real-time nutrient information and nutrient requirement information, correct the cooking parameters of the target cooking recipe.

[0123] Specifically, the controller can compare real-time nutrient information with the nutrient requirements of a defined target user to obtain a matching result. If it detects that a mismatch is about to occur due to process fluctuations, such as excessive nutrient loss, it immediately issues a command to adjust the running cooking parameters, such as adjusting the corresponding parameters of each working component.

[0124] In one example, the above-mentioned steam oven control method further includes: correcting the nutrient information of the ingredients to be cooked after cooking according to the target cooking recipe based on real-time nutrient information.

[0125] Specifically, during the cooking execution phase, real-time data collected during the cooking process can be used to dynamically update the prediction of the final nutrient content. That is, while controlling the operation of the steam oven based on the target cooking recipe, the nutrient information of the ingredients to be cooked after cooking according to the target cooking recipe is corrected based on real-time nutrient information.

[0126] This can be understood as maintaining an initial predictive model of nutrient information within the controller, based on the parameter settings of the target cooking recipe. As cooking progresses, continuous state change information is fed into this model. The model calibrates its prediction of nutrient retention rate by comparing the predicted state with the actual measured state.

[0127] This design means that the confirmation of nutrient information no longer relies on a single static rule correspondence, but is updated continuously through real-time changes in the ingredients during the cooking process, making the judgment of the final nutritional value infinitely close to the true situation.

[0128] It should be understood that although the steps in the flowcharts of the embodiments described above are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the embodiments described above may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0129] Based on the same inventive concept, this application also provides a steam oven control device for implementing the steam oven control method described above. The solution provided by this device is similar to the solution described in the above method; therefore, the specific limitations in one or more embodiments of the steam oven control device provided below can be found in the limitations of the steam oven control method described above, and will not be repeated here.

[0130] In one exemplary embodiment, such as Figure 6 As shown, a steam oven control device is provided, including: a recipe selection module 610, a demand determination module 620, a recipe optimization module 630, and a control operation module 640, wherein:

[0131] The recipe selection module 610 is used to obtain the desired cooking recipe for the ingredients to be cooked selected for the target user.

[0132] The demand determination module 620 is used to determine the nutrient information of the ingredients to be cooked after cooking with the desired cooking recipe, as well as the nutrient requirements of the target user.

[0133] The recipe optimization module 630 is used to optimize the desired cooking recipe based on the nutrient requirement information when the nutrient information does not match the nutrient requirement information, and obtain the target cooking recipe; when the nutrient information matches the nutrient requirement information, the desired cooking recipe is used as the target cooking recipe.

[0134] The control module 640 is used to control the operation of each working component of the steam oven according to the target cooking recipe after receiving the cooking start command.

[0135] In one exemplary embodiment, the recipe optimization module 630 is further configured to:

[0136] By comparing nutrient information with nutrient requirement information, mismatched nutrients to be optimized and their optimization targets can be identified.

[0137] Determine the parameters to be optimized in the desired cooking recipe based on the nutrients to be optimized.

[0138] Based on the optimization objectives of the nutrients to be optimized, the parameters to be optimized are adjusted to determine the target cooking recipe.

[0139] In one exemplary embodiment, the recipe optimization module 630 is further configured to:

[0140] Obtain at least one target nutrient and its required content from the nutrient requirement information;

[0141] If the nutrient information includes a target nutrient and the retained content of the target nutrient exceeds the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization goal of the nutrient to be optimized is to reduce its content.

[0142] If the nutrient information includes a target nutrient and the retention level of the target nutrient is lower than the required level, the target nutrient is identified as a nutrient to be optimized, and the optimization goal of the nutrient to be optimized is to increase its content.

[0143] If the target nutrient is not included in the nutrient information, the target nutrient is identified as the nutrient to be optimized, and the optimization target for the nutrient to be optimized is the supplementation content.

[0144] In one exemplary embodiment, the above-described steam oven control device further includes:

[0145] The supplementary prompt module is used to output supplementary prompt information for the nutrient to be optimized when the optimization target is the supplementary content. The supplementary prompt information includes at least one suggested cooking recipe.

[0146] In one exemplary embodiment, the parameter type of the cooking recipe includes cooking parameters; the aforementioned steam oven control device further includes:

[0147] The parameter correction module is used to acquire information on the state changes of the ingredients to be cooked during the cooking process; predict the nutrient retention rate based on the state change information to obtain real-time nutrient information; and correct the cooking parameters of the target recipe based on the matching results of the real-time nutrient information and nutrient requirement information.

[0148] In an exemplary embodiment, the demand determination module 620 is further configured to acquire the physiological state information of the target user; and parse the physiological state information of the target user to obtain the nutrient demand information of the target user.

[0149] Each module in the aforementioned steam oven control device can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in the processor of a computer device in hardware form or independent of it, or stored in the memory of a computer device in software form, so that the processor can call and execute the corresponding operations of each module.

[0150] In one exemplary embodiment, a steam oven is provided, including a memory and a processor. The memory stores a computer program, and the processor executes the computer program to implement the steps of the method described above.

[0151] In one exemplary embodiment, a computer device is provided, which may be a terminal, and its internal structure diagram may be as follows: Figure 7As shown, the computer device includes a processor, memory, input / output interface, communication interface, display unit, and input device. The processor, memory, and input / output interface are connected via a system bus, and the communication interface, display unit, and input device are also connected to the system bus via the input / output interface. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage media. The input / output interface is used for exchanging information between the processor and external devices. The communication interface is used for wired or wireless communication with external terminals; wireless communication can be achieved through Wi-Fi, mobile cellular networks, Near Field Communication (NFC), or other technologies. When the computer program is executed by the processor, it implements a method for controlling a steam oven. The display unit is used to form a visually visible image and can be a display screen, projection device, or virtual reality imaging device. The display screen can be an LCD screen or an e-ink screen. The input device of the computer device can be a touch layer covering the display screen, or buttons, trackballs, or touchpads set on the casing of the computer device, or external keyboards, touchpads, or mice, etc.

[0152] Those skilled in the art will understand that Figure 7 The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the computer device to which the present application is applied. Specific computer devices may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements.

[0153] In one exemplary embodiment, a computer device is provided, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the steps in the above-described method embodiments.

[0154] In one embodiment, a computer-readable storage medium is provided having a computer program stored thereon that, when executed by a processor, implements the steps in the above method embodiments.

[0155] In one embodiment, a computer program product is provided, including a computer program that, when executed by a processor, implements the steps in the above method embodiments.

[0156] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, data stored, data displayed, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties, and the collection, use and processing of the relevant data must comply with relevant regulations.

[0157] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile memory and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, artificial intelligence (AI) processors, etc., and are not limited to these.

[0158] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this application.

[0159] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A method for controlling a steam oven, characterized in that, The method includes: Obtain the desired cooking recipe for the selected ingredients for the target user; Determine the nutrient information of the ingredients to be cooked after cooking them according to the desired cooking recipe, as well as the nutrient requirements of the target user; If the nutrient information does not match the nutrient requirement information, the desired cooking recipe is optimized based on the nutrient requirement information to obtain the target cooking recipe. If the nutrient information matches the nutrient requirement information, the desired cooking recipe will be used as the target cooking recipe. Upon receiving the cooking start command, the oven controls the operation of each working component according to the target cooking recipe.

2. The method according to claim 1, characterized in that, In the case where the nutrient information does not match the nutrient requirement information, optimizing the desired cooking recipe based on the nutrient requirement information to obtain the target cooking recipe includes: By comparing the nutrient information with the nutrient requirement information, mismatched nutrients to be optimized and their optimization targets are obtained. Based on the nutrients to be optimized, determine the parameters to be optimized in the desired cooking recipe; Based on the optimization target of the nutrient to be optimized, the parameter items to be optimized are adjusted to determine the target cooking recipe.

3. The method according to claim 2, characterized in that, The step of comparing the nutrient information with the nutrient requirement information to obtain the mismatched nutrients to be optimized and their optimization targets includes: Obtain at least one target nutrient and its required content from the nutrient requirement information; If the target nutrient is included in the nutrient information and the retention content of the target nutrient exceeds the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization target of the nutrient to be optimized is to reduce its content. If the target nutrient is included in the nutrient information and the retention content of the target nutrient is lower than the required content, the target nutrient is identified as a nutrient to be optimized, and the optimization goal of the nutrient to be optimized is to increase its content. If the target nutrient is not included in the nutrient information, the target nutrient is identified as the nutrient to be optimized, and the optimization target of the nutrient to be optimized is the supplementation content.

4. The method according to claim 3, characterized in that, The method further includes: When the optimization target of the nutrient to be optimized is to supplement its content, the corresponding supplementation prompt information for the nutrient to be optimized is output, and the supplementation prompt information includes at least one suggested cooking recipe.

5. The method according to any one of claims 1 to 4, characterized in that, The parameter types for cooking recipes include cooking parameters; After controlling the operation of each working component of the steam oven according to the target cooking recipe, the method further includes: Obtain information on the state changes of the ingredients to be cooked during the cooking process; Based on the state change information, the nutrient retention rate is predicted to obtain real-time nutrient information; Based on the matching results between the real-time nutrient information and the nutrient requirement information, the cooking parameters of the target cooking recipe are adjusted.

6. The method according to any one of claims 1 to 4, characterized in that, Determining the nutrient requirements of the target user includes: Obtain the physiological state information of the target user; The target user's nutrient requirements are obtained by analyzing the target user's physiological state information.

7. A steam oven control device, characterized in that, The device includes: The recipe selection module is used to obtain the desired cooking recipe for the ingredients selected for the target user. The demand determination module is used to determine the nutrient information of the ingredients to be cooked after cooking them according to the desired cooking recipe, as well as the nutrient demand information of the target user. The recipe optimization module is used to optimize the desired cooking recipe based on the nutrient requirement information to obtain a target cooking recipe when the nutrient information does not match the nutrient requirement information; and to use the desired cooking recipe as the target cooking recipe when the nutrient information matches the nutrient requirement information. The control and operation module is used to control the operation of each working component of the steam oven according to the target cooking recipe after receiving the cooking start command.

8. A steam oven, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 6.

9. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 6.

10. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 6.

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