99 results about "Calorie" patented technology

The invention provides a health plan making method, a health plan making device and electronic equipment, which can be applied to the field of electronic equipment. In the technical scheme provided by the invention, the electronic equipment obtains a target weight reduction rate proportion of a user and a current body weight of the user, the target weight reduction rate proportion is a weight reduction rate proportion expected by the user, and the weight reduction rate proportion is a proportion of the body weight reduced in a first unit duration in the current body weight; determining the weight loss fat content corresponding to the target weight loss rate proportion, wherein the weight loss fat content is the proportion of the fat mass in the reduced body weight to the reduced body weight; and based on the weight loss fat content corresponding to the target weight loss rate ratio, the target weight loss rate ratio, the current body weight of the user, the fat calorie per unit weight and the lean body calorie per unit weight, determining a calorie gap of the user in the second unit time length, thereby providing a matched fat loss exercise plan for the user.

1. Name of the product in this design: Interactive screen for data acquisition on a sports trail. 2. Purpose of this design: To collect and display data such as the number of steps, speed, distance, and calorie consumption of athletes on a health trail. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The invention discloses an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, so that a user can feel strong and mellow sesame flavor and baking fragrance of sesame. The present invention relates to an acidic emulsified liquid seasoning having a calorie of 230 kcal / 100 g or less, and containing sesame, edible oil and fat, egg yolk, acetic acid and a high-sweetness sweetener, the sesame contains ground crushed sesame and sesame paste, and the content of the sesame is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the content of edible oil and fat is 3.0-20% by mass relative to the total amount of the acidic emulsified liquid seasoning; the egg yolk content is 0.003-0.10 parts by mass per 1 part by mass of the edible fat and oil in terms of raw.

The present invention relates to a bioconversion for elongating gluco-oligosaccharides with a glucosyl moiety. The present invention also relates to the elongated gluco-oligosaccharides obtained by the process. The elongated gluco-oligosaccharides obtained by the process can be used in edible products, for instance as a dietary fiber or a (low calorie) bulking agent, a prebiotic, in sugar replacement or in calorie reduction. The elongated gluco-oligosaccharides obtained by the process present a decreased digestibility compared to known gluco-oligosaccharides.

The present invention provides an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, and can feel strong and mellow sesame flavor and baking fragrance of sesame. The invention relates to an acidic emulsified liquid seasoning which has calorie of 230kcal / 100g or below and contains sesame, edible oil, an emulsifier, an acid material and granulated sugar instead of a sweetening agent and oolong tea powder. The sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

An object of a system according to an embodiment is to propose an optimal menu according to a mood, a season, and a budget of a user.SOLUTION: A system includes a menu proposal part, a food ingredient proposal part, a seasonal food ingredient proposal part, and a budget calorie proposal part. The menu proposal unit proposes a menu on the basis of the user's mood. The food ingredient proposal unit proposes food ingredients that can be purchased at the supermarket based on the proposed menu. The seasonal food ingredient proposal unit proposes a menu in consideration of seasonal food ingredients for each season. A budget calorie proposal part proposes a menu in consideration of budget, calorie and balance.SELECTED DRAWING: Figure 1

The utility model discloses a low -calorie throat -moistening honey pomelo tea jelly's quick cooling forming device, including the cooling box, the inside fixed mounting of cooling box has the fixed plate, the top rotation of fixed plate installs the driven gear and the driving gear, the outer surface of driven gear is engaged with the outer surface of driving gear and connects, the bottom fixed mounting of fixed plate has the rotating current motor, the output of rotating current motor penetrates fixed plate and is fixedly connected with the bottom of driving gear, the top fixed mounting of driven gear has the rotating rod, the top fixed mounting of rotating rod has the rotating plate, the top swing mounting of rotating plate has the mould plate, the top of mould plate is away from the equal interval and is equipped with the forming groove. This low -calorie throat -moistening honey pomelo tea jelly's quick cooling forming device, in the process of carrying out daily use, the operator places jelly raw materials in the inside of forming groove, and then slides the cover plate, and then the cover plate will drive the slide of the ring.

The invention relates to a preparation method of a low-calorie and low-carbohydrate weight-losing main food, which is characterized in that the low-calorie and low-carbohydrate weight-losing main food with the content of 200-350 kilocalories is produced by utilizing the functional effect that insoluble coarse dietary fibers can be expanded into about 7 times of volume after entering human intestinal tracts and absorbing water; enteral emptying is prolonged, so that hunger sensation can be reduced, and happiness of the human body is increased. Food with low calorie and extremely low carbohydrate content is produced and processed by using a method for removing components except insoluble coarse dietary fibers by using a biological function containing cellulase and a compound enzyme of the cellulase and the like; the invention relates to a preparation method of dietary fiber food such as soybean dreg powder, wheat bran powder and the like, wherein the intake of the soybean dreg powder is reduced by 500-1000 kilocalories per day on the basis of target energy.

This product is a fitness tracker that can monitor and track fitness-related indicators such as distance, calorie consumption, and heart rate during activities such as walking and running.

The invention relates to the food industry, and more particularly to the production of a marshmallow-type aerated confectionery product having a reduced calorie content and containing no or little sugar. The claimed marshmallow contains the following ingredients, expressed on a dry weight basis: 33.7-48 wt% maltitol syrup, 4.7-7.1 wt% gelatine, 12.1-36.3 wt% soluble dietary fibre in the form of corn fibres or isomaltooligosaccharides, 10.1-19.1 wt% allulose, 7.3-24.4 wt% fructooligosaccharides.

The invention belongs to the technical field of food additives, and particularly discloses dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid and a preparation method and application thereof.The dictyophora rubrovolvata beta-glucan in dictyophora rubrovolvata is extracted through a water extraction and alcohol precipitation method, and the extract has good physiological activities such as blood sugar lowering activity and immunity. And compounding the dictyophora rubrovolvata beta-glucan and erythritol through a series of steps of sol dissolving, decocting and cooling, so as to prepare the dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid. The prepared dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid is applied to preparation of low-calorie soft sweets, the situation that traditional soft sweets with gelatin as a gelling agent are low in nutritional value and rich in saccharides, and the risk of chronic diseases such as obesity, decayed teeth, hyperglycemia and type II diabetes mellitus can be possibly increased is broken through, and the prepared dictyophora rubrovolvata beta-glucan low-calorie hydrophilic colloid has the advantages of being simple in preparation process, low in cost and the like. And a development direction is provided for researching and developing a novel functional gelling agent into soft sweets.

We provide the system. [Solution] Means for collecting user health information, A means of calculating calorie targets based on collected health information, A method for generating a week's worth of low-calorie menus, A means of creating a list of necessary ingredients based on the generated menu, A method for automatically ordering ingredients from partner suppliers, A means of delivering the generated recipe to the user's device, A system that includes this.

The present invention provides an acidic emulsified liquid seasoning which is low in calorie, but can maintain an emulsified state, and can feel strong and mellow sesame flavor and baking fragrance of sesame. The invention relates to an acidic emulsified liquid seasoning, the calorie of which is 230kcal / 100g or less, and which contains sesame, edible oil, an emulsifier, an acid material and granulated sugar instead of a sweetening agent and caramel liquid. The sesame contains ground sesame powder and sesame paste; the sesame content is 1.0-15% by mass relative to the total amount of the acidic emulsified liquid seasoning in terms of dry matter; the total content of the ground crushed sesame and the sesame paste is 0.5 mass% or more relative to the total amount of the acidic emulsion seasoning in terms of dry matter; the content of the edible oil and fat is 3.0-20% by mass (inclusive) relative to the total amount of the acidic emulsion seasoning.

A system is provided.SOLUTION: The system includes a means for inputting parameters such as a starting point, a moving means, a departure time, a budget, a required time, the number of going-out persons, calorie consumption, and the desired number of steps from a user, a means for receiving and analyzing the inputted parameters, a means for generating a plan considering health consciousness by using a generation AI based on the analyzed parameters, a means for transmitting the generated plan, and a means for allowing the user to select and confirm the generated plan.SELECTED DRAWING: Figure 1

A system is provided.SOLUTION: A system including means for recording an image of a meal with a camera, means for analyzing meal contents by image recognition, means for calculating ingested nutrients on the basis of an analysis result, means for storing the analysis result in a cloud server, means for measuring the number of steps, means for transmitting step count data to the cloud server, means for calculating consumed calories on the cloud server, means for comparing ingested calories and consumed calories and generating advice, and means for notifying a user of the generated advice.SELECTED DRAWING: Figure 1

The system according to this embodiment aims to allow users to easily manage their meals. [Solution] A system according to an embodiment includes a photographing unit, an analysis unit, a provision unit, and a history management unit. The photographing unit allows a user to take a photo of a meal. The analysis unit analyzes the photo taken by the photographing unit, recognizes ingredients, and calculates nutrients. The provision unit provides nutrient balance, calories, and dietary improvements or advice based on the analysis results obtained by the analysis unit. The history management unit manages the user's diet history based on the information provided by the provision unit, compares it with past data, and provides advice.

A calorie estimation apparatus for automatically tracking a user's consumed calories comprises; a main body having a contact site configured to be placed against a user's skin; a heat flux sensor arranged at the contact site and configured to provide a signal indicative of a signed heat transfer rate per unit area between the user's skin and the main body at the contact site; one or more auxiliary sensors each sensor configured to provide auxiliary sensor data indicative of at least one of: environmental conditions, user behaviour, or user state; and a processing unit configured to receive the signed heat transfer rate per unit area and the auxiliary sensor data, detect, based on the auxiliary-sensor data, one or more periods of caloric consumption and / or heat-affecting conditions unrelated to caloric consumption, and, in response to detecting a period of caloric consumption, determine changes in the signed heat transfer rate per unit area before, during, and after the detected period of caloric consumption, and estimate calories consumed based on the determined changes.

1. The name of the design product: smart sports bracelet (sense7). 2. The use of the design product: as time display, step counting, calorie consumption management, sleep management, event reminder, heart rate monitoring, temperature detection, music playing, exercise recording. 3. The design points of the design product: in the overall shape of the product. 4. The picture or photo that best shows the design points: perspective view.

Methods and uses are presented in which a therapeutically effective unit dose of dodecanedioic acid (DDDA or DC12) is administered for an extended period of time to improve a subject's lipid metabolism. Preferred dosage units comprise no more than 5% of the subject's standard daily caloric intake and improvements in metabolism are associated with weight loss and / or reduction of visceral fat.

The invention provides a recipe recommendation method and device, a readable storage medium and a cooking device.The recipe recommendation method comprises the steps that user input information is received, and the user input information comprises the total intake amount of heat and the total cooking amount of dishes; screening target recipe information from preset recipe information on the basis of the total intake amount of the calories and the total cooking amount of the dishes; and outputting the target recipe information. In the process, the user can take the total intake amount of the calorie and the total cooking amount of the dishes as search conditions, target recipe information with the calorie as the total intake amount of the calorie and the dish amount as the total cooking amount of the dishes is obtained through screening, and the user can conveniently know the search result by outputting the target recipe information.

The invention discloses low-calorie milk tea based on plant-based milk and a preparation method of the low-calorie milk tea, and relates to the technical field of food processing. The preparation method comprises the following steps: S1, mixing the almond milk and the oat milk according to a volume ratio of (25-35): (65-75) to obtain mixed plant milk; s2, mixing the tea leaves with purified water according to a ratio of 1: (45-55) (w / v), performing extraction, and performing filtration so as to obtain cold-extracted tea soup; carrying out ultrasonic treatment on the cold-extracted tea soup for 8-12 minutes under the condition that the temperature is less than or equal to 10 DEG C to obtain tea soup; s3, heating the tea soup to 60 DEG C, and adding a sweetening agent to obtain a sweetening agent-tea soup solution; the sweetening agent comprises erythritol, stevioside and L-arabinose; and S4, cooling the sweetening agent-tea soup solution to 25 DEG C, adding the mixed plant milk into the sweetening agent-tea soup solution, stirring, and homogenizing to obtain the low-calorie milk tea based on the plant-based milk. The preparation method is simple, and the prepared milk tea is low in calorie, good in stability and good in flavor.

This product is a fitness tracker that can monitor and track fitness-related indicators such as distance, calorie consumption, and heart rate during activities such as walking and running.

The invention relates to the technical field of healthy diet, in particular to a food heat intelligent detection dinner plate which comprises a dinner plate seat, a weight sensor is fixedly mounted on the inner side of a round notch, a sensing piece is fixedly mounted on the inner side of the round notch, and an OLED display screen and a button digital sensor are embedded in the inner top wall of the dinner plate seat. And a main control star core board is fixedly mounted on the inner bottom wall of the dinner plate seat. According to the intelligent food calorie detection dinner plate, the recognition accuracy and stability are improved, an AI recognition camera and a light supplementing LED lamp work cooperatively, food features are extracted through a pre-trained classification model, intelligent light supplementing control is combined, the recognition accuracy is improved, and then an AD conversion module and a zero-point error compensation algorithm of a preset calibration value are matched; the food weight detection precision is effectively improved, the current food information and the total calorie data are displayed in real time through the double-key design and the display screen, and the intuition and convenience of user diet management are improved.

Provide a system. 【Solution means】An acquisition means for acquiring exercise data, An acquisition means for acquiring exercise data, A body shape analysis means for photographing and analyzing body shape data, A nutrition analysis means for analyzing diet data and determining the calorie and nutrient balance, A proposal generation means for generating a personalized exercise program and diet proposal based on these data, A notification means for notifying the user of the generated exercise program and diet proposal, An audio output means for providing health-related information via audio output, Means for providing a consumer health management robot for acquiring and analyzing data in a residential environment, A system including.

Provided are a boiler and a method for stage change control of the boiler. The boiler includes a burner to generate a calorie necessary for producing hot water by burning air and gas, and a controller to perform a stage change control operation, when the number of times, in which the stage is changed, is equal to or greater than a reference number of times, for a predetermined time, based on information on occurrence of the change of the stage in the burner, while hot water is used.

The invention provides a calorie estimation method and a computer program product, and relates to the technical field of large models. The method comprises the following steps: inputting an obtained food image into a pre-trained food identification model to obtain a food name and type description of at least one kind of food; then aiming at each kind of food, based on the food name and the type description of the food, searching the target calorie density of the food from a standard nutrition database; performing three-dimensional reconstruction processing on the food image to determine the surface area of each kind of food; calling a pre-trained quality estimation model based on the food image and the food name and the surface area of each kind of food to obtain a quality estimation value of each kind of food; and finally, based on the target calorie density and the mass estimation value of each food, calculating a calorie total value. According to the method, after food identification and calorie density searching, determination of the geometric morphology of the surface of the food is introduced, the overall precision and reliability of calorie estimation are effectively improved, and good adaptability is achieved.

The invention discloses a food calorie calculation method based on binocular vision, and relates to the technical field of computer vision and nutrition analysis. The method comprises the following steps: firstly, acquiring a food image by using a calibrated binocular camera, and preprocessing the image; and then a semi-global block matching algorithm is combined with weighted least square filtering to calculate and optimize a disparity map, and an edge-disparity collaborative network is introduced to improve the matching precision of the weak texture food. Then, segmenting a food area through a U-Net network, and outputting an accurate contour after edge optimization; and identifying the specific category of the food by using a lightweight classification network. And then, according to the food form, adaptively selecting an equivalent cylinder method or a point cloud reconstruction method to carry out three-dimensional volume reconstruction, and converting the volume into mass in combination with a density database. And finally, querying a calorie database containing cooking mode information to obtain an accurate calorie value. The method is obviously superior to the prior art, and an efficient and reliable solution is provided for family diet management and health monitoring.

We provide the system. [Solution] Means of obtaining the latest sale information, A means of obtaining allergy information and dietary conditions such as calorie restrictions entered by the user, A means for generating a menu based on the aforementioned special offer information and the aforementioned meal conditions, A means for creating a list of necessary ingredients based on the generated menu, A means of placing an order based on the aforementioned list of ingredients and delivering the ingredients, A system that includes this.