195 results about "Healthy eating" patented technology

The utility model discloses an intelligent straw which is characterized in that an induction electrode is coated and attached in the pipe wall of a hollow pipe along the length direction of the hollow pipe to collect the data of the amount of liquid passing through the hollow pipe, the hollow pipe can be made of food-grade materials such as silica gel and food-grade plastics, and the intelligent straw has the function of digitizing drinking water. The system can transmit data to a mobile phone or a cloud end, carries out health analysis through the data, achieves recording reminding, affects healthy diet of young people from behaviors, serves as an intelligent terminal of the Internet of Things, builds a digital connection between a merchant and a user, and further optimizes customer services better.

The invention provides an intelligent refrigerator article storage management method and system. The method comprises the steps that accurate basic data is provided for dynamic storage optimization and healthy diet recommendation; the partition and environmental parameters are dynamically adjusted according to the storage requirements of the food materials, and the preservation time is prolonged; the fresh-keeping state and the storage environment of the food materials are evaluated in real time, and the partition optimization effect is ensured; recording food material taking behaviors of the user, and generating a healthy intake model; and generating personalized diet recommendation and reminding in combination with the health demand and the storage state of the user. According to the intelligent refrigerator article storage management method and system, the food material storage efficiency is optimized through the intelligent technology, the food material utilization rate is increased, and meanwhile the personalized healthy diet requirement of a user is met.

The invention relates to the technical field of data processing, and provides an AI-based healthy diet nutrition management method and system, and the method comprises the steps: collecting basic health data of a user, carrying out the analysis, obtaining the basal metabolic rate of the user and the daily required calorie, carrying out the matching, obtaining a recommended diet scheme, carrying out the health evaluation of the basal metabolic rate, and carrying out the management of the basic metabolic rate. The method comprises the steps of obtaining a nutrition matching suggestion, matching the nutrition matching suggestion with daily required heat, obtaining a daily diet suggestion, screening recommended diet schemes, obtaining an initial diet suggestion, and adjusting the initial diet suggestion in real time based on the blood glucose level, the blood pressure level and the heart rate level of a user to obtain a target diet suggestion. By collecting the basic health data of the user, generating the diet scheme and monitoring the physical condition of the user in real time, daily diet suggestions are adjusted, and the problems that a traditional method depends on consciousness and accurate recording of the user, and data accuracy and real-time performance are insufficient are solved.

The invention relates to the field of catering management, in particular to a healthy diet-based catering management method, which comprises the following steps of: acquiring and integrating user information, acquiring user diet basic information, distributing a monitoring period and continuously observing the dynamic change of the user diet basic information to provide a basis for subsequently generating a diet scheme; by generating the initial recipe, processing to obtain the personalized recipe and optimizing the recipe recommendation strategy, the diet plan is ensured to be closer to the actual demand of the user, and the user experience is improved; according to the optimized recipe recommendation strategy, an intelligent diet scheme is evaluated, accurate tracking of food materials and intelligent dish matching are carried out, and the accuracy and controllability of cooking are improved; the financial information of the restaurant is analyzed, the cost control is optimized, the operation cost of the restaurant is reduced, the profitability is improved, and a powerful guarantee is provided for sustainable development of the restaurant. The method is used for solving the technical problem that the current catering management efficiency is not high.

The invention relates to a healthy diet index evaluation method and system based on a diabetic patient. The method comprises the steps that a multi-modal data set of a patient is obtained, the multi-modal data set comprises diet image data, continuous blood glucose monitoring data and medicine use parameters, and mixed food material component analysis processing is conducted on the diet image data to obtain layered nutrition quantification data; performing synergistic effect analysis according to the drug use parameters and the pharmacokinetic model to generate a nutrition absorption correction coefficient; performing time sequence alignment processing on the layered nutrition quantification data and the continuous blood glucose monitoring data, and establishing a blood glucose response prediction model; and generating a diet health assessment report according to the blood glucose response prediction model and the nutrition absorption correction coefficient. According to the method, through the synergistic effect of the multi-modal data, the blood glucose response prediction model and the drug absorption correction coefficient, the diet effect of the diabetic patient can be accurately evaluated, nutrient absorption is optimized, and the scientificity and individuation degree of diet health management of the diabetic patient are effectively improved.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention provides a processing method of low-salt fermented bean curd, and belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following steps: sterilizing a bean curd white blank, performing primary fermentation, performing pickling with seasoning and quality guaranteeing liquid, and performing secondary fermentation. According to the method, the bean curd white blank is sterilized and inoculated with actinomucor elegans for primary fermentation, namely directional pure fermentation, so that infectious microbe pollution can be effectively avoided, and the limitation of fermented bean curd fermentation on a high-salt environment is eliminated. Moreover, compared with the traditional method for pickling by using solid pickling materials, the method for pickling the fermented bean curd blank by using the seasoning quality-guaranteeing liquid can promote the water seepage of the fermented bean curd blank, is more beneficial to endowing the fermented bean curd with salty and fresh taste, can effectively reduce the salt content of the low-salt fermented bean curd on the premise of ensuring the product flavor, and is more in line with the pursuit of current consumers for healthy diet; the health risk of diseases such as hypertension and cardiovascular diseases caused by excessive intake of salt of consumers is reduced, and the consumer groups of the product, especially the crowds having requirements on low-salt diet, are widened.

The invention discloses a meat freshness nondestructive testing method and system based on deep learning and a hyperspectral technology. The method comprises the following steps: firstly, acquiring a meat hyperspectral image; then inputting the hyperspectral image into a neural network of extrusion excitation multi-scale convolution and depth residual image convolution cross fusion of a ternary attention mechanism to carry out rapid detection and analysis of meat freshness; the neural network comprises a ternary attention extrusion excitation multi-scale convolution sub-network, a depth residual image convolution sub-network and a mixed attention mechanism module. According to the method, the meat freshness can be rapidly detected, and the method is of great significance in guaranteeing food safety and promoting healthy diet.

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 provides an intelligent hospital catering platform and method fusing dining features and health management, and an architecture diagram of the platform, and the platform comprises a patient ordering system which is used for recognizing the dining features of a patient according to the illness state, the dining habits and the nutritional requirements of the patient, and recommending a first personalized menu to the patient based on the dining features of the patient; the employee ordering payment system is used for identifying employee dining features according to the health data, the dietary habits and the nutritional requirements of the employees and recommending a second personalized menu to the employees based on the employee dining features; and the recommendation system is used for recommending the menu to the corresponding user side. By combining an existing payment ordering system on the market and through AI upgrading, the system is more humanized, and scientific diet is achieved. The AI technology is integrated into the patient ordering system and the staff ordering payment system of the hospital, so that the dining experience can be remarkably improved, the nutrition management is optimized, and the patient and the staff are helped to establish healthy dietary habits.

The invention discloses a healthy diet knowledge accurate retrieval engine based on a large language model. The healthy diet knowledge accurate retrieval engine comprises a user interface module, a natural language understanding module, a healthy diet knowledge base module, an accurate retrieval module, a personalized suggestion module and a feedback learning module. The engine receives healthy diet related problems through a user interface, performs natural language understanding by using a large language model, and extracts user intentions and key information. And then, related data is accurately retrieved from the healthy diet knowledge base, and personalized diet suggestions are generated in combination with the personal health information of the user. The engine also has a feedback learning function, collects user feedback and optimizes the processing logic of each module. According to the method, intelligent retrieval and personalized recommendation of healthy diet knowledge are realized, the efficiency of acquiring accurate and practical healthy diet information by the user is improved, and the user is helped to formulate and execute a more scientific and reasonable diet plan, so that the formation of a healthy lifestyle is promoted, and long-term reliable healthy diet guidance service is provided for the user.

The invention discloses a healthy diet analysis system and method based on multi-modal data, which not only collects personal data information of exhibitors through an interactive interface and establishes personal health records, but also allows the exhibitors to freely select interested food items in a display menu. By combining food options selected in real time with personal health records, the system can more accurately evaluate the nutritional value of a food combination and analyze the influence of a diet mode on the physical condition, and based on the comprehensive evaluation, the system can formulate a more personalized diet guidance scheme, so that the diet guidance efficiency is improved. The method has the advantages that the individuation level of diet suggestions is improved, and it is ensured that each suggestion can be tightly attached to the actual conditions and requirements of the exhibitors.

The invention discloses a human-in-the-loop diet monitoring robot based on body intelligence. The human-in-the-loop diet monitoring robot at least comprises a food information acquisition module, a food identification module, a human-computer interaction module, an identification model incremental learning module, a diet recording module and a diet analysis module. The system obtains food information, and performs real-time identification and recording in combination with a machine learning algorithm. Besides, the man-machine interaction module provides an intelligent diet accompanying function by utilizing cue word engineering and improves the diet experience of the user, and the diet analysis module carries out nutritional ingredient analysis on diet records through an image-text interaction deep fusion technology based on a multi-modal large model and generates personalized diet suggestions according to the diet condition of the user. The system is combined with a healthy diet recording and analyzing function to ensure data synchronization and analysis. According to the method, the adaptability of new food types is remarkably improved, and reliable technical support is provided for intelligent diet monitoring, diet accompanying and healthy diet analysis.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention discloses a diet data analysis method and device based on a large language model, and belongs to the technical field of diet data analys.The method comprises the steps that user basic information and taste preferences described by natural languages are collected through a user interface; unstructured data of food is captured regularly, and a healthy diet database is constructed after large language model cleaning and tagging processing; basic metabolic rate and daily total energy consumption are calculated in combination with the basic information of the user, and a nutrient intake target is determined; the big language model application layer generates a daily diet plan containing cooking suggestions; and receiving the diet recorded by the user photographing or natural language, analyzing the diet, comparing the analyzed diet with the nutrition target, and generating personalized feedback containing problems, reasons and adjustment suggestions. The device correspondingly comprises five functional modules. According to the invention, automatic maintenance and personalized analysis of diet data are realized, and intelligence and practicability of diet management are improved.

The invention relates to the technical field of artificial intelligence, in particular to a long-term healthy diet recommendation method, device and system and a medium, and the method comprises the steps: obtaining the current original data of a user, carrying out the preprocessing of the original data, and generating a health data vector of the user; dividing the life cycle into different life stages, and determining a standard nutritional requirement vector of each life stage; determining a life stage of the user, and generating a personalized nutritional demand vector of the user based on the standard nutritional demand vector of the life stage and the health data vector of the user; acquiring historical data of the user, generating a comprehensive feature vector based on the historical data, and generating a prediction result of the current life stage of the user based on the personalized nutritional demand vector and the comprehensive feature vector; generating a current diet planning scheme of the user based on the personalized nutritional demand vector of the user in the current life stage; according to the invention, continuous optimization and evolution of long-term healthy diet planning can be realized.

A computing device may be configured for user interaction with specific timing mechanisms and access rules that may improve a user's preparedness for and ultimate success with a behavior change effort, such as smoking cessation, healthy eating, and / or behaviors to promote a healthy pregnancy. The computing device may include a processor that executes an enforcement module on the condition that both a user attempts to access a first content-interaction module between the first end time on a first scheduled date and a second start time on a second scheduled date and the user did not attempt to access the first content-interaction module between the first start time on the first scheduled date and the first end time on the first scheduled date. The enforcement module may indicate that the first content-interaction module is no longer available and that a second content-interaction module will become available on the second scheduled date.

The present invention provides a cheese product and a preparation method thereof, and relates to the technical field of dairy products. The protein cheese product of the present invention comprises the following components by mass: 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salts, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifiers, 0.05-0.5 parts of cream and 3-30 parts of raw milk. The protein cheese product prepared by the present invention meets the needs of consumers for healthy diets while maintaining the flavor and taste of cheese.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The invention relates to the technical field of data analysis, and particularly discloses a personalized healthy diet scheme generation system based on artificial intelligence, which is based on a food nutritional ingredient knowledge base, determines daily intake nutritional ingredient data of a user according to recent diet records of the user, and combines personal health data input by the user to generate a personalized healthy diet scheme. The deep learning algorithm is further introduced to perform joint interaction analysis on the personal health data of the user and the daily intake nutritional ingredient data so as to predict the daily required nutritional ingredients of the user, and then the daily required nutritional ingredients of the user are predicted on the basis of the obtained daily required nutritional ingredient data of the user and in combination with the diet preference information of the user. And generating a personalized healthy diet scheme according with the diet preference and the nutritional requirement of the user by means of a large language model. In this way, the problem that nutritionist resources are scarce can be effectively solved, personalized customization of diet schemes is achieved, and then efficient and accurate healthy diet suggestions can be provided for large-scale crowds.

The invention discloses a preparation method of low-GI konjac meal replacement powder, and belongs to the technical field of food processing. The method solves the problems that the existing low-GI meal replacement powder is non-uniform in raw material mixing, easy to lose nutritional ingredients, poor in particle forming, improper in moisture content control and the like. According to the technical scheme, the preparation method comprises the following steps: mixing konjac powder and resistant dextrin according to a mass ratio of 1: 0.5-1: 2, extruding the mixture by a twin-screw extruder at 80-120 DEG C to form a compound, and cooling and crushing the compound to 80-100 meshes; mixing the compound with inulin and soybean protein isolate according to a ratio of 100: 10: 5 to obtain a premix, and mixing the premix with vitamin mineral microcapsules according to a ratio of 100: 1; taking a 5% hydroxypropyl methyl cellulose aqueous solution as an adhesive, granulating by a fluidized bed, and drying until the water content is lower than 5%. The meal replacement powder prepared by the method is balanced in nutrition, uniform in particles, good in reconstituability and suitable for people who need to control blood sugar and pursue healthy diet.

The invention provides a model-based finished dish nutrient content accurate real-time calculation method. The food raw materials and cooking data are obtained through front-end interaction, the nutrient intake is accurately calculated in real time, the nutrient intake is compared with a recommended value of a dietary pagoda for evaluation, food category intake is counted in a classified mode, and prompts are generated. The requirement of modern healthy diet for accurate evaluation of nutritional ingredients of dishes is met, and healthy catering development is promoted.

The invention discloses a diet plan scheme recommendation method, a storage medium and intelligent equipment, and relates to the technical field of smart home, the method comprises the following steps: obtaining user input content, the user input content is multi-modal data including at least one of voice description, health documents, recorded videos, personal photos and input characters, and the user input content is the multi-modal data of at least one of the voice description, the health documents, the recorded videos, the personal photos and the input characters; and analyzing the user input content based on the vertical domain model to obtain user health demand information, generating at least one diet plan scheme according to the user health demand information, and pushing the diet plan scheme to the user side. Thus, the user input information of multiple modes is obtained, and the user input content is analyzed based on the vertical domain model, so that the user health demand information can be obtained more accurately and comprehensively, and then the diet plan scheme is generated. In this way, the diet plan scheme customized for the user can better conform to the diet preference and physical condition of the user, and various personalized requirements of the user for the healthy diet plan scheme can be met.

The application discloses an intelligent diet management method and system based on multi-source health data fusion, and relates to the field of health diet management. In order to solve the defects of the existing diet management system, such as data fragmentation, manual input dependence, incapability of generating personalized diet plans and incapability of forming a closed-loop feedback, basic information, medical information and body composition data of a user are acquired; initial health parameters are generated according to the basic information, the medical information and the body composition data of the user, wherein the initial health parameters include basal metabolic rate, total energy consumption and total energy requirement; and the initial health parameters are updated according to dynamic input real-time data, so as to realize intervention and management on diet behaviors, wherein the dynamic input real-time data includes diet data and exercise data. The application is mainly used for intervention and management on diet behaviors according to the results of multi-source health data fusion.

A system is provided.SOLUTION: This food management device is provided with a means for recognizing the kind, quantity and best-before date of food, a means for transmitting the recognized food data, a means for preserving the transmitted data and tracking the best-before date or preservation period, a means for generating a recipe based on the taste, physical condition, season, weather and economical conditions of a user, and a means for transmitting the generated recipe. The system includes a notification means, a means for confirming a deficient food material and automatically placing an order, a means for analyzing the nutrition balance of the user and generating advice for supporting healthy eating habits, a means for transmitting the generated advice, and a means for collecting the feedback of the user and updating data.SELECTED DRAWING: Figure 1

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

The invention relates to the technical field of food industry, in particular to low-GI fermented rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) weighing raw materials: weighing 10-20% of coarse cereals and the balance of long-shaped rice, and mixing the coarse cereals and the long-shaped rice; (2) raw material fermentation: washing, adding water and 3% bacterial suspension, and sealing for fermentation; and (3) pulping: washing the fermented raw materials again, mixing the raw materials with water, pulping, pouring the pulp into a full-automatic rice noodle machine, extruding into rice noodles, cooling and aging at room temperature, sub-packaging in vacuum bags, and storing at 4 DEG C. The prepared fermented composite rice noodles have relatively high nutritional ingredients and antioxidant activity, the digestion characteristic is remarkably optimized, flavor substances are richer, particularly, the performance is excellent in the aspect of reducing the glycemic index, and compared with traditional rice noodles, the fermented composite rice noodles are more suitable for healthy diet requirements.

The invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.

The present invention discloses pear powder added mochi and a preparation method thereof. The pear powder added mochi is prepared from the following raw materials in parts by weight: 4-6 parts of pear powder, 50-60 parts of premixed flour, 18-22 parts of milk, 10-12 parts of butter, 21-23 parts of egg liquid and 0.8-1.2 parts of sesame seeds. The pear powder is added into the mochi, so that natural dietary fibers, vitamins and minerals of fruits are successfully introduced into a traditional mochi system with high carbohydrates, the dietary fiber content of the product is greatly increased, and the mochi is a dessert and also can be used as a health-care food. The functional food has the potential of promoting intestinal tract movement, adsorbing cholesterol and regulating blood sugar and blood fat, and meets the pursuit of modern consumers for healthy diet.

The utility model discloses a personalized nutrition suggestion system, which comprises an intelligent dinner plate, a human body data acquisition device, a controller and a client, and is characterized in that the intelligent dinner plate comprises a chassis and mobile tableware, a plurality of tableware grooves matched with the mobile tableware are formed in the chassis, weighing sensors are arranged in the tableware grooves, and a visual acquisition device is arranged in the middle of the chassis; the controller is internally provided with a database, the database is used for storing personal information of a user and nutritional ingredients and calorie data of food, and the controller is connected with the intelligent dinner plate, the human body data acquisition equipment and the client. The system changes user habits, arranges diet according to experience, provides personalized nutrition suggestions according to individual management requirements and physical conditions, can help people to better master own nutrition intake conditions and obtain food materials and diet matching suitable for themselves, helps people to improve dietary habits and prevent diseases, and improves the health of people. People are helped to develop healthy dietary habits, and body health is promoted.