23 results about "Dietary Requirements" patented technology

The embodiment of the invention discloses a healthy diet planning method and system based on multi-modal fusion, and the method comprises the steps: obtaining the multi-modal information of food, carrying out the feature extraction and fusion of the multi-modal information based on a multi-modal fusion technology, and obtaining a food recognition result; constructing a user portrait of a target user based on user information of the target user, wherein the user information at least comprises diet requirements and body health condition information of the target user; in combination with the food recognition result and the user portrait, generating a diet planning scheme suitable for the target user by utilizing large model reasoning; and optimizing the dietary planning scheme according to the dynamically updated nutrition knowledge base, and outputting the optimized dietary planning scheme to the target user. According to the scheme, special nutritional requirements and diet restrictions of different users can be considered, accurate recipe recommendation, food material matching suggestions, diet taboo and the like are provided, and the users are helped to realize reasonable diet and health management.

The invention relates to the technical field of data processing, in particular to a collaborative recommendation method, device and system based on shared healthy diet and a medium, and the method comprises the steps: obtaining health data and diet demand data of each user in a family; generating a family health data vector based on the health data of each user, generating a family diet demand vector based on the diet demand data of each user, and constructing a knowledge graph based on the family health data vector and the family diet demand vector; determining a conflict function value between the members based on the difference of each diet demand component in the diet demand vector and the corresponding weight; forming a member pair set by the member pairs of which the conflict function values are positive numbers, constructing an objective function based on the diet demand vector of each member and the member pair set, and solving the objective function to obtain a unified diet scheme of the family; according to the invention, a family shared diet scheme which can meet individual demands and balance conflicts can be obtained.

The invention discloses a composite combined preparation for synergistically treating and conditioning diabetes, relates to the technical field of foods, health foods or dietary supplements for adjuvant therapy and health care of diabetes, and in particular relates to a composite combined preparation for synergistically treating and conditioning diabetes. The preparation comprises albumin peptide, saussurea involucrata culture, vitamin B1, vitamin B2, wheat oligopeptide, corn oligopeptide, collagen peptide, mulberry leaf extract, rhizoma polygonati extract, sea-buckthorn extract, isomaltitol, maltodextrin, ginseng extract and bitter gourd extract. Through the synergistic effect of all the components, comprehensive auxiliary conditioning on diabetes is realized from multiple targets of maintaining colloid osmotic pressure and nutrition, regulating glycolipid metabolism in multiple ways, protecting pancreatic beta cell functions, enhancing insulin sensitivity, preventing nerve and blood vessel complications, meeting special diet requirements and the like. The composition can be prepared into food, health-care food or dietary supplement and other dosage forms.

The utility model discloses a kind of with intelligent boiling point identification cooking electric cooker control system, including intelligent boiling point identification module, for real-time monitoring and calculating actual boiling point in pot;Multi-mode adaptive control module, for adjusting cooking parameters according to different food materials and user needs;Master module, connect and control the intelligent boiling point identification module and multi-mode adaptive control module;Temperature sensor and pressure sensor are connected with the intelligent boiling point identification module, provide real-time data, the intelligent boiling point identification module includes data acquisition unit, for obtaining temperature and pressure data;Data analysis unit can improve cooking efficiency and quality, adapt to different altitudes and water quality environment, ensure that boiling point can be accurately judged under any environment, adjust cooking parameters, can realize personalized cooking experience, satisfy diversified dietary needs, greatly simplify cooking operation process, provide customized cooking scheme for user.

The invention, which relates to the technical field of ship kitchen worker management, discloses a ship kitchen worker intelligent scheduling system integrated with a multi-rule engine, comprising the following modules: a kitchen worker preparation module for obtaining the number of kitchen workers required through ticket data information and obtaining the proportion of Chinese and western kitchen workers through ticket data information; according to the scheme, all kitchen workers are divided into the attendance group, the rest group and the maneuvering preparation group in the kitchen worker grouping module, the attendance group is responsible for food cooking work on the same day, the rest group does not work on the same day, so that the kitchen workers can work in turns conveniently, and the maneuvering preparation group is prepared according to the actual working condition of the attendance group. Therefore, the sightseeing ship kitchen service personnel can meet the diet requirements of tourists, and the attendance group personnel are allocated according to the required Chinese and western food kitchen service personnel proportion, so that the Chinese and western food quantity of the attendance group can meet the requirements of the tourists.

The application relates to the technical field of intelligent identification, in particular to a food material management method and device, electronic equipment and storage medium, which comprises the following steps: acquiring diet demand information, and determining at least one selectable food material based on the diet demand information; acquiring historical taking and placing information and a preservation period of each selectable food material; determining a remaining preservation period of each selectable food material according to the historical taking and placing information and the preservation period of each selectable food material, and sequencing the at least one selectable food material according to the remaining preservation period of each selectable food material to obtain a preservation sequence; acquiring a nutrient substance type and a nutrient substance content corresponding to each selectable food material in the preservation sequence; determining at least one target food material from the preservation sequence based on the nutrient substance type and the nutrient substance content corresponding to each selectable food material, and generating a food material list according to the at least one target food material. The application can effectively manage food materials in a refrigerator, so as to improve the health safety when the food materials in the refrigerator are eaten.

The invention discloses a preparation method of soft minced freshwater fish gel, and belongs to the field of food processing. The preparation method comprises the following steps: S1, pretreating freshwater fish, and rinsing to obtain freshwater fish meat; s2, blending freshwater fish meat until no obvious particles exist, so as to obtain minced freshwater fish paste; s3, adding sodium chloride and xanthan gum into the minced fillet paste of the freshwater fish, and blending to obtain mixed minced fillet paste; and S4, heating and curing the mixed minced fillet paste, and cooling to obtain the freshwater fish soft minced fillet gel. The prepared soft minced freshwater fish gel has low hardness and good water retention capacity, meets the fifth-level standard of the IDDSI framework, not only meets the dietary requirements of special crowds such as dysphagia patients, but also provides multiple choices for development of dysphagia foods; the preparation method is simple, feasible, green, safe and suitable for industrial production.

The invention provides a recipe generation method and device, a refrigerator and a storage medium, and the method comprises the steps that food material information stored in the refrigerator and diet demand information of a user are obtained, the diet demand information is used for representing the diet habit of the user, and the food material information at least comprises the food material type and the food material nutrition retention rate; determining the dietary nutrient content of each food material according to the food material information; and generating a plurality of initial recipes based on the target diet mode selected by the user, the diet demand information and the dietary nutrient content of each food material. On the basis of the target diet mode selected by the user, the overall diet style of the user can be determined, and multiple recipes meeting the diet requirements of the user are generated in combination with the diet requirement information representing the diet habits of the user and the diet nutrient content of the food materials stored in the refrigerator so as to be selected by the user. And the recipe generation accuracy and the actual feasibility of the recipe are improved, so that the use experience of the user on the refrigerator is improved.

This invention discloses a dynamic, customized dietary management method and system based on multi-family member data. The method includes: acquiring personal health data, dietary preference data, and physiological stage data throughout the entire life cycle of multiple family members; generating personalized dietary plans for each member based on a multi-objective optimization model, and integrating these to generate a unified food list suitable for the whole family; monitoring changes in the health data and physiological stages of multiple members in real time, automatically triggering dynamic updates when any member's health data changes; responding to user-inputted dietary requirement commands, verifying the health compliance of the commands, and automatically updating the family menu and corresponding food list if successful. This invention solves the core pain point of existing family dietary management technologies, which cannot simultaneously address the personalized needs of multiple family members and the costs of unified procurement, achieving a perfect balance between personalization and uniformity in a family setting, and significantly reducing the threshold and cost of healthy family eating.

A system for building a meal includes: a processing device configured to generate a meal based on user health data and dietary data; a communications link connecting a client computing device to the processing device for transmitting the user health data and dietary data; a food database containing an archive of food ingredients and nutritional data; and randomly-generated meal data having a subset of ingredients and nutritional facts for each ingredient in said subset. The processing device has a sub-meal randomization generator to randomly select a sub-meal based on a signal indicative of a meal type selected from the client computing device, and an ingredients randomization generator to access the food database, filter the archive of food ingredients based on the dietary data to determine a set of ingredients, and randomly select from the set of food ingredients said subset of ingredients based on the sub-meal.

An object of a system according to an embodiment is to appropriately support eating habits of an elderly person living alone, a mother who cannot give birth on a homecoming trip, and the like.SOLUTION: A system includes a health data collection part, a nutrient specification part, a menu search part, and a delivery cooperation part. The health data collection unit collects health data of a user. The nutrient specification unit specifies a necessary nutrient based on the health data. The menu search unit searches for and proposes a menu based on nutrients. The delivery cooperation unit provides the menu in cooperation with the delivery service.SELECTED DRAWING: Figure 1

The application discloses a kind of wisdom old-age health diet guidance system, comprising: for through multi-device cooperation collection old person's full-dimension health data, and the multi-source data acquisition module of the data collected is preprocessed;For using the multi-source health data of preprocessed diet demand analysis module is analyzed old person's dietary needs;For the individualized recipe generation module of old person's dietary needs input using pre-trained recipe generation model, generate personalized recipe in line with the needs of old people;For real-time data feedback, dynamically optimize the recipe optimization adjustment module of the personalized recipe.Its remarkable effect is: the overall perception of the health status of old people, accurate positioning of dietary needs, intelligent generation of personalized recipes, dynamic optimization of the scheme and convenient guidance output can be realized, which can solve the problem of one-sidedness, poor adaptability and insufficient dynamics of existing system data.

The invention discloses barley food and a processing method thereof, and belongs to the technical field of food processing. The processing method comprises the steps of raw material selection and harvesting, curing treatment, cooling and drying, shelling and peeling, crushing and sieving, ingredient packaging and the like: harvesting and threshing barley when the maturity of the barley is 60-80%, curing in a steaming, cooking or stir-frying manner, cooling and drying in the sun until the water content is 8-12%, shelling by a rice mill, and peeling by a fan to obtain barley rice; the barley particles and the barley flour are prepared through a 6-7 mesh screen and a 100-200 mesh screen, auxiliary materials are added into the barley flour, and then the barley flour and a seasoning bag are put into a food-grade packaging box together. And directly packaging the barley large particles to obtain the barley rice. Various barley foods such as staple foods, instant foods and desserts can be prepared, the nutritional ingredients of barley can be reserved to the maximum extent, the taste of barley is improved, the product types are rich, eating is convenient, and the diverse and nutritive diet requirements of consumers are met.

The invention discloses a preparation method of lactobacillus fermented fish cakes easy to swallow, and belongs to the technical field of food processing. The preparation method comprises the following steps: performing low-temperature semi-unfreezing on frozen surimi, adjusting the water content, performing empty grinding on the surimi, adding table salt, performing chopping and mixing, adding starch, and performing continuous chopping and mixing so as to form surimi gel; lactobacillus plantarum is dissolved in water, and the mixture is added into the minced fillet gel to be chopped and mixed; performing lactobacillus plantarum fermentation on the uniformly mixed surimi sausage at a constant temperature under proper conditions; the fermented minced fillet is subjected to a water bath at 40 DEG C for 30 min, and is transferred to a water bath at 90 DEG C for 30 min to obtain the fermented fish After heating is finished, the fermented fish cake is rapidly put into ice water to be cooled, and low-temperature refrigeration is conducted. By optimizing fermentation process conditions, the lactobacillus fermented fish cake easy to swallow, which is excellent in quality and suitable for being eaten by people with difficulty in swallowing, is developed, the diet requirements of the people with difficulty in swallowing are met, and meanwhile, the development of special diet foods is promoted.

The invention belongs to the technical field of smart catering, and discloses a campus nutrition catering scene-oriented ai agent system and method, and the method comprises the steps: obtaining canteen consumption data and kitchen residue monitoring data of a student group, and carrying out the correlation analysis to generate a group taste preference weight; in combination with the nutrition intake standard parameters and the diet taboo constraint set, constructing diet demand feature vectors; performing multi-target optimization in the standardized dish knowledge graph by using the vector to generate a target nutrition menu set; analyzing the preparation process of the dishes to construct a directed acyclic graph model, and generating a cooking sequence scheduling scheme based on kitchen resource constraints; in a scheme execution process, performing dynamic rearrangement optimization according to real-time time deviation data; the problem of data islands of all links of a traditional campus canteen is solved, catering scientificity is improved, and food waste is reduced.

The invention discloses a diet recommendation method, electronic equipment and a storage medium, and relates to the technical field of healthy diet recommendation. The diet recommendation method comprises the steps that diet habit information of a user is acquired, and the diet habit information comprises culture background information and health condition information of the user; generating a preliminary diet recommendation scheme based on the diet knowledge graph, the culture background information and the health condition information; according to the equivalence of nutritional ingredients of food materials in different culture diets, optimizing the preliminary diet recommendation scheme to obtain a target diet recommendation scheme; wherein the diet knowledge graph is created according to different cultural backgrounds. By executing the above operations, the user not only can obtain a diet scheme meeting the health requirement of the user, but also can experience diet characteristics of different cultures, and personalized and diversified diet requirements are met.

The invention relates to the field of pet feeding machines, in particular to a pet feeding machine capable of achieving mixed feeding, which comprises a rack, a grain receiving bowl, a grain storage barrel mounted on the rack and a discharging mechanism mounted on the rack and positioned below the grain storage barrel, at least two grain bins are arranged in the grain storage barrel, and a discharging port is formed in the bottom end of each grain bin; the discharging mechanism is provided with a discharging channel, the discharging mechanism can adjust the position of the discharging channel so that the discharging channel can be communicated with the different discharging ports, and the grain receiving bowl is located below the discharging end of the discharging channel. According to the feeding machine, the discharging ports of the different granaries can be sequentially opened through the discharging mechanism, different types of grains fall into the grain receiving bowls, the diversified diet requirements of pets are met, the feeding machine can achieve control over discharging of the multiple granaries only through one discharging mechanism, the overall structure is simple, and the occupied size is small.

The invention provides a thin-salt high-freshness chicken essence seasoning and a preparation method thereof, and belongs to the technical field of food processing.The thin-salt high-freshness chicken essence seasoning is prepared from, by weight, 5-20% of enzymolysis chicken pulp, 5-20% of edible salt, 5-20% of edible salt, 5-20% of edible salt and the balance water. 2%-10% of refined chicken oil; 20%-30% of edible salt; 35%-45% of monosodium glutamate; 5%-10% of white granulated sugar; 8%-15% of pre-gelatinized rice flour; 1.1%-2.0% of I + G (disodium nucleotide); 1%-3% of spices; the enzymolysis chicken pulp is prepared by performing enzymolysis on chicken juice through compound protease, and the compound protease is prepared by compounding flavourzyme and neutral protease. The thin-salt high-freshness chicken essence seasoning is obtained through innovative technologies such as oil-water double extraction, composite enzymolysis, high-shear emulsification wrapping and boiling drying. The sodium content of the seasoning is less than or equal to 14000 mg / 100g, and the seasoning is strong in natural delicate flavor, low in fishy smell, high in particle strength, good in instant solubility, high in process controllability, suitable for industrial production, capable of meeting healthy, delicious and convenient diet requirements of consumers and capable of remarkably improving the market competitiveness of products.

The present invention relates to an automated cooking device (100) that streamlines an entire cooking process, including ingredient preparation, cooking, serving, and cleaning, thereby providing precise control over cooking parameters and significantly reducing the need for manual intervention. The automated cooking device (100) comprises a support structure (102), a loading unit (104), a feeding unit (106), a cooking unit (110), a boiling and frying unit (112), a cleaning unit (114), and a control panel (116). The automated cooking device (100) is capable of selecting, measuring, and preparing ingredients efficiently, thereby enhancing the convenience of cooking at home. The automated cooking device (100) not only simplifies meal preparation but also adapts to diverse cooking styles and dietary needs, thus encouraging users to engage more fully with their culinary endeavours.

This application discloses a method and system for healthy dietary planning based on multimodal fusion. The method includes: acquiring multimodal information about food; extracting and fusing features from the multimodal information using multimodal fusion technology to obtain food identification results; constructing a user profile of the target user based on the user information of the target user, the user information including at least the target user's dietary needs and physical health status information; combining the food identification results and the user profile, using large-scale model inference to generate a dietary planning scheme suitable for the target user; optimizing the dietary planning scheme according to a dynamically updated nutrition knowledge base, and outputting the optimized dietary planning scheme to the target user. This application's solution can take into account the special nutritional needs and dietary restrictions of different users, providing accurate recipe recommendations, ingredient pairing suggestions, dietary taboos, etc., to help users achieve reasonable diet and health management.

The invention relates to the technical field of nephropathy rehabilitation, in particular to a nephropathy diet recommendation method and system based on a knowledge graph and a big language model, and the method comprises the steps: a user inputs a diet demand through voice or text, and the system calls the big language model to carry out semantic understanding on the diet demand to recognize a disease state, diet preference and symptom characteristics; based on a big language model identification result, combining user historical data and inspection indexes in a health record module to generate a disease type and a nutrition limitation condition of the user; retrieving a food material and menu candidate set from the knowledge graph according to the disease type and the nutrition limiting condition; the big language model generates a preliminary recommendation scheme according to the food material and menu candidate set, the knowledge graph sub-engine verifies a first draft according to a rule chain, deletes illegal food materials or menus in the preliminary recommendation scheme and replaces the illegal food materials or menus with safety options; and returning the replaced result to the large language model to carry out natural language retouching and explainable supplementation to generate a final recommendation scheme.

The invention relates to the technical field of food processing, in particular to a gluten-free frozen multi-layer cake and a preparation method thereof. In order to solve the problem that existing multi-layer cakes cannot meet the requirement for long-term storage of frozen desserts, the invention provides a frozen multi-layer cake, cake crust raw materials of the frozen multi-layer cake comprise main materials and auxiliary materials, the main materials comprise 0.2-5 parts by weight of rice flour, 0.5-3 parts by weight of modified starch and 0.5-3 parts by weight of colloid, and the auxiliary materials comprise the main materials and the auxiliary materials. The weight part of the colloid is 0.01 to 1 part; the auxiliary materials comprise the following components in parts by weight: 10 to 20 parts of egg liquid, 10 to 20 parts of milk, 1 to 3 parts of edible sugar, 0.1 to 0.3 part of table salt and 1 to 3 parts of edible oil. The frozen multi-layer cake disclosed by the invention not only can meet dietary requirements of gluten allergy people, but also can be frozen and stored for a long time.

The invention discloses cooking equipment and a control method thereof, the cooking equipment comprises a heating part, a circulating fan and a first collecting box which are located in a heating area, and a storage bin, a switch device and a controller which are located in a heat insulation area, and a plurality of smell capsules are stored in the storage bin; seasoning fragrance is stored in the smell capsule; the switch device is located at an outlet of the storage bin; the heating part, the circulating fan and the switch device are all in communication connection with the controller; the controller is used for responding to the seasoning instruction and controlling the switch device to be turned on, so that the smell capsules are discharged from the outlet of the storage bin and enter the first collection box; the controller is further used for controlling the heating component and the circulating fan to be started after the smell capsules enter the first collecting box, food on the food rack is heated, meanwhile, the smell capsules are heated and melted, and seasoning fragrance is diffused to the food. The cooking equipment can complete seasoning in the cooking process, meanwhile, the diet requirements of special groups with weight losing, diabetes and the like are met, and the eating experience of the special groups is improved.