CN108627464A - The method and apparatus for identifying the mouthfeel of the food processed - Google Patents
The method and apparatus for identifying the mouthfeel of the food processed Download PDFInfo
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- CN108627464A CN108627464A CN201710157391.1A CN201710157391A CN108627464A CN 108627464 A CN108627464 A CN 108627464A CN 201710157391 A CN201710157391 A CN 201710157391A CN 108627464 A CN108627464 A CN 108627464A
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
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Abstract
The present invention relates to food processing field, the method and apparatus for disclosing the mouthfeel for the food that identification processes.This method includes：Into container, food materials send detection light, and the detection light for receiving food materials reflection obtains spectroscopic data；According to the mouthfeel index for the food that the spectroscopic data determination obtained will process；The mouthfeel index of the food that will be processed is shown.This method enables to user to go out food without actual processing, can know the mouthfeel for the food that will be processed, and user is facilitated to carry out food materials selection.
Description
Technical field
The present invention relates to food processing fields, and in particular, to a kind of method identifying the mouthfeel of food processed and
Device.
Background technology
For similar food materials, due to kind difference, the mouthfeel of the food processed can difference.For example, in profit
When cooking rice with the various rice of electric cooker processing, due to the difference of rice variety, the mouthfeel of the rice processed has difference.
In the prior art, user is after processing food, to pass through by being processed various food materials are practical and taste food and obtain institute
The mouthfeel situation of the food processed.For example, user needs to be directed to various rice when cooking rice using electric cooker processing rice
It carries out boiling and obtains rice, then tasted respectively to obtain the mouthfeel for the rice that variety classes rice is made.The prior art
Problem is that user just can get the mouthfeel of food after needing actual processing to go out food, so select food materials to bring not for user
Just.
Invention content
It is above-mentioned for solving the object of the present invention is to provide a kind of method and apparatus of the mouthfeel for the food for identifying and processing
Technical problem solves above-mentioned technical problem at least partly.
To achieve the goals above, the present invention provides a kind of method of the mouthfeel for the food for identifying and processing, this method packet
It includes：Into container, food materials send detection light, and the detection light for receiving food materials reflection obtains spectroscopic data；According to the light obtained
The mouthfeel index for the food that modal data determination will process；The mouthfeel index of the food that will be processed is shown
Show.
Preferably, the mouthfeel index of the food that will be processed according to the spectroscopic data determination obtained includes：Root
Functional group's related data in food materials is obtained according to spectroscopic data；Using the data correspondence between functional group and component content come basis
Functional group's related data determines the content of one or more ingredients in food materials in food materials；According to one or more ingredients in food materials
The mouthfeel index for the food that content determination will process.
Preferably, the mouthfeel index of the food that will be processed according to the spectroscopic data determination obtained includes：It will
The spectroscopic data obtained be sent to server so that the food that server will be processed according to spectroscopic data determination mouthfeel
Index；Receive the mouthfeel index for the food that will be processed that server is replied.
Preferably, the food materials include at least one of rice, millet, polished rice and long-grained nonglutinous rice；The mouthfeel index includes
At least one of hardness, viscosity and elasticity.
Preferably, the mouthfeel for the food that the content determination according to one or more ingredients in food materials will process refers to
Mark includes：Read the incidence relation information between component content and mouthfeel index in food materials；According to the incidence relation information of reading and
Component content obtains the mouthfeel index of the food processed in food materials.
Preferably, the incidence relation information read in food materials between component content and mouthfeel index includes：According to detection
To food materials in the contents of one or more ingredients determine food materials generic；Mouth corresponding to classification determined by reading
Feel the incidence relation information of index and component content.
According to another aspect of the present invention, a kind of device of the mouthfeel for the food for identifying and processing, the device packet are provided
It includes：Detection module, for the food materials transmission detection light into container, the detection light for receiving food materials reflection obtains spectroscopic data；
Processing module, the mouthfeel index of the food for that will be processed according to the spectroscopic data determination obtained；Display module is used for
The mouthfeel index of the food that will be processed is shown.
Preferably, the processing module is used to obtain functional group's related data in food materials according to spectroscopic data；Utilize function
Group component content between data correspondence come according to functional group's related data in food materials determine in food materials it is one or more at
The content divided；According to the mouthfeel index for the food that the content determination of one or more ingredients in food materials will process.
Preferably, described device further includes communication module for sending and receiving data, and the processing module is for leading to
It crosses the communication module and the spectroscopic data obtained is sent to server so that server will add according to spectroscopic data determination
The mouthfeel index for the food that work goes out；And the mouthfeel for the food that will be processed that server is replied is received by the communication module
Index.
Preferably, the food materials include at least one of rice, millet, polished rice and long-grained nonglutinous rice；The mouthfeel index includes
At least one of hardness, viscosity and elasticity.
Preferably, the processing module is used to read the incidence relation information in food materials between component content and mouthfeel index；
The mouthfeel index of the food processed is obtained according to component content in the incidence relation information and food materials of reading.
Preferably, the processing module according to the content of one or more ingredients in the food materials detected for determining
Food materials generic；The incidence relation information of mouthfeel index and component content corresponding to classification determined by reading.
Through the above technical solutions, food materials send detection light into container, the detection light for receiving food materials reflection obtains
Spectroscopic data；According to the mouthfeel index for the food that the spectroscopic data determination obtained will process；It will be processed to described
The mouthfeel index of food shown.So so that user goes out food without actual processing, and can know will process
The mouthfeel of food facilitates user to carry out food materials selection.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Description of the drawings
Attached drawing is to be used to provide further understanding of the present invention, an and part for constitution instruction, with following tool
Body embodiment is used to explain the present invention together, but is not construed as limiting the invention.In the accompanying drawings：
Fig. 1 is the flow chart of the method for the mouthfeel of the food processed according to the identification of embodiment of the present invention；
Fig. 2 is the flow chart according to the process for determining mouthfeel index according to spectroscopic data of embodiment of the present invention；
Fig. 3 is the flow chart according to the process for determining mouthfeel index according to spectroscopic data of embodiment of the present invention；
Fig. 4 is the structure chart of the device of the mouthfeel of the food processed according to the identification of embodiment of the present invention；And
Fig. 5 is the structure chart of the device of the mouthfeel of the food processed according to the identification of embodiment of the present invention.
Specific implementation mode
The specific implementation mode of the present invention is described in detail below in conjunction with attached drawing.It should be understood that this place is retouched
The specific implementation mode stated is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
Fig. 1 is the flow chart of the method for the mouthfeel of the food processed according to the identification of embodiment of the present invention.This method
It can be used in various food processor appliances, such as electric cooker, pressure cooker etc..As shown in Figure 1, this method may include following steps.
In step s 110, into container, food materials send detection light, and the detection light for receiving food materials reflection obtains spectrum
Data.
It can be near infrared ray to be wherein used for the light of detection.Due to different to the degree of absorption of light without substance, because
And corresponding spectroscopic data can be obtained for different food materials.
For example, in electric cooker rice is made using rice.First, it is sent using near infrared spectrometer close red
Outside line, the near infrared spectrometer can rice cooker upper cover, emit near infrared ray downwards, and receive rice in electric cooker reflect it is close
Infrared ray obtains spectroscopic data according to the near infrared ray of the rice reflection received.
In the step s 120, the mouthfeel index for the food that will be processed according to the spectroscopic data determination obtained.
Wherein, food materials may include that food materials include at least one of rice, millet, polished rice and long-grained nonglutinous rice.Mouthfeel index can wrap
Include at least one of hardness, viscosity and elasticity.
In one embodiment, as shown in Fig. 2, the food that will be processed according to the spectroscopic data determination obtained
Mouthfeel index may include following steps.
In step S202, functional group's related data in food materials is obtained according to spectroscopic data.
In step S204, using the data correspondence between functional group and component content come according to functional group's phase in food materials
Close the content that data determine one or more ingredients in food materials.
In step S206, according to the mouthfeel for the food that the content determination of one or more ingredients in food materials will process
Index.
In one embodiment, the food that the content determination according to one or more ingredients in food materials will process
Mouthfeel index may include：Read the incidence relation information between component content and mouthfeel index in food materials；It is closed according to the association of reading
It is the mouthfeel index that component content obtains the food processed in information and food materials.
For example, the incidence relation value in food materials between ingredient and mouthfeel index is read, by each component content in food materials
It is added after being multiplied with corresponding incidence relation value and obtains mouthfeel index value, fallen into mouthfeel index is determined according to mouthfeel index value
Classification.For example, hardness and the incidence relation value of protein content are+0.7720, the incidence relation of hardness and amylose content
Value is+0.4460；Elasticity and the incidence relation value of protein content are+0.5822, and elasticity is associated with amylose content
Set occurrence is+0.3864；Viscosity and the incidence relation value of protein content are -0.3290, and viscosity is associated with amylose content
Relation value is -0.8682.It is added after protein content and amylose content are multiplied with corresponding incidence relation value and obtains mouth
Feel index value.Determine the mouthfeel index value falls into which classification in mouthfeel classification, for example, hardness can be divided into hard, moderate, soft three
Class, elasticity can be divided into superlastic, moderate, micro- bullet three classes, and viscosity can be divided into grain of rice adhesion, sticky moderate, grain of rice adhesion three classes.
In another embodiment, the incidence relation information read in food materials between component content and mouthfeel index can wrap
It includes：Food materials generic is determined according to the content of one or more ingredients in the food materials detected；Class determined by reading
The not incidence relation information of corresponding mouthfeel index and component content.
For example, rice is made using rice in electric cooker, which is polished rice.According to the electric cooker detected
The protein content and amylose content of middle rice determine polished rice generic in electric cooker.For example, point of setting protein
Boundary's content is 8%, and the boundary content of amylose is 15%.When protein content≤8%, when amylose content≤15%,
Determine that polished rice belongs to A class polished rices in electric cooker；When protein content≤8%, amylose content>When 15%, electric cooker is determined
Middle polished rice belongs to B class polished rices；Work as protein content>8%, when amylose content≤15%, determine that polished rice belongs to C in electric cooker
Class polished rice；Work as protein content>8%, amylose content>When 15%, determine that polished rice belongs to D class polished rices in electric cooker.It is all kinds of
Polished rice is corresponding with respective incidence relation information.Read the incidence relation information corresponding to polished rice generic in electric cooker；Root
The mouthfeel index of rice is obtained according to component content in polished rice in the incidence relation information and electric cooker of reading.
In another embodiment, as shown in figure 3, the one or more ingredients obtained according to spectroscopic data in food materials
Content may include following steps.
In step s 302, the spectroscopic data obtained is sent to server so that server is determined according to spectroscopic data
The mouthfeel index for the food that will be processed.
In step s 304, the mouthfeel index for the food that will be processed that server is replied is received.
For example, server receives spectroscopic data, and functional group's related data in food materials is obtained according to spectroscopic data.Clothes
The data correspondence being engaged between device side preservation functional group and component content, the data between server by utilizing functional group and component content
Correspondence determines the content of one or more ingredients in food materials according to functional group's related data in food materials, then according to food materials
In one or more ingredients the mouthfeel index of food that will process of content determination.Mouthfeel index is replied to and is cooked by server
It prepares food equipment.
In step s 130, the mouthfeel index of the food to that will process is shown.
For example, can be hard, moderate or soft in the display screen display hardness of electric cooker or electric pressure cooking saucepan, elasticity is super
Bullet, moderate or micro- bullet, viscosity are grain of rice adhesion, sticky moderate or grain of rice adhesion.
Through the above technical solutions, so that user goes out food without actual processing, the food that will be processed can be known
Mouthfeel, facilitate user carry out food materials selection.
In another embodiment, method may also include in the present invention：The one or more component contents detected are sent out
Give server；Receive the operational order that server is replied；Food materials in container are processed according to operational order.
Wherein, the operational order is generated by server according to the content of one or more ingredients of reception.
Further, the food materials may include various rice classes；It is described that food materials in container are processed according to operational order
It may include：Water suction rank is carried out according to food materials in the corresponding time in each rank process segment indicated in operational order and Temperature on Vessel
Section, temperature rise period, heating period, boiling stage and the processing in stage of cooking rice over a slow fire.
For example, food processor appliances can be established by wireless network module and background server and be connected, and will be detected
To food materials in component content be sent to server.Server generates process operation according to the component content in the food materials of reception
Operational order after food processor appliances receive the operational order, is operated by instruction in operational order.For example, using electricity
When rice cooker cooks rice, the content of protein and amylose in the rice detected is sent to server by electric cooker.Server
Matched operating curve is found according to the content of protein and amylose, which includes water suction stage, heating rank
These information are included referring to operation by section, heating period, boiling stage and the temperature and duration cooked rice over a slow fire corresponding to the stage, server
After in order, operational order is sent to electric cooker.After electric cooker receives operational order, by these information pair in operational order
Rice is processed, and finally makes rice.
Through the above technical solutions, capable of carrying out corresponding processing according to component content in food materials, further improving food materials
Processing quality.
Fig. 4 is the structure chart of the device of the mouthfeel of the food processed according to the identification of embodiment of the present invention.The device
It can be used in various food processor appliances, such as electric cooker, pressure cooker etc..As shown in figure 4, this method may include following module.
Detection module 410, for the food materials transmission detection light into container, the detection light for receiving food materials reflection obtains light
Modal data；
Processing module 420, the mouthfeel index of the food for that will be processed according to the spectroscopic data determination obtained；
Display module 430 is shown for the mouthfeel index to the food that will be processed.
In one embodiment, processing module 420 is used to obtain functional group's related data in food materials according to spectroscopic data；It utilizes
Data correspondence between functional group and component content is a kind of or more in food materials to be determined according to functional group's related data in food materials
The content of kind ingredient；According to the mouthfeel index for the food that the content determination of one or more ingredients in food materials will process.
In one embodiment, as shown in figure 5, device further includes communication module 510 for sending and receiving data, processing
Module 420 is used to that the spectroscopic data obtained to be sent to server so that server is according to spectrum number by communication module 510
According to the mouthfeel index for the food that determination will process；And will processing for server reply is received by communication module 510
Food mouthfeel index.
In one embodiment, the food materials include at least one of rice, millet, polished rice and long-grained nonglutinous rice；The mouthfeel refers to
Mark includes at least one of hardness, viscosity and elasticity.
In one embodiment, processing module 420 is used to read the incidence relation in food materials between component content and mouthfeel index
Information；The mouthfeel index of the food processed is obtained according to component content in the incidence relation information and food materials of reading.
In one embodiment, processing module 420 is used for the content according to one or more ingredients in the food materials detected
To determine food materials generic；The incidence relation information of mouthfeel index and component content corresponding to classification determined by reading.
Through the above technical solutions, so that user goes out food without actual processing, the food that will be processed can be known
Mouthfeel, facilitate user carry out food materials selection.
In one embodiment, one or more component contents that communication module 510 can be used for detect are sent to service
Device, and receive the operational order of server reply；Processing module 420 can be used for controlling to food materials in container according to operational order
Processing.Wherein, the operational order is generated by server according to the content of one or more ingredients of reception.
Further, processing module 420 can be used for according to the corresponding time in each rank process segment indicated in operational order
Water suction stage, temperature rise period, heating period, boiling stage and the processing in stage of cooking rice over a slow fire are carried out to food materials in container with temperature control
Time and temperature.
Through the above technical solutions, capable of carrying out corresponding processing according to component content in food materials, further improving food materials
Processing quality.
Above-mentioned apparatus is corresponding with preceding method, and specific implementation mode can be found in method and be described in detail in device, herein
It repeats no more.
The preferred embodiment of the present invention is described in detail above in association with attached drawing, still, the present invention is not limited to above-mentioned realities
The detail in mode is applied, within the scope of the technical concept of the present invention, a variety of letters can be carried out to technical scheme of the present invention
Monotropic type, these simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (12)
1. a kind of method for the mouthfeel identifying the food processed, this method include：
Into container, food materials send detection light, and the detection light for receiving food materials reflection obtains spectroscopic data；
According to the mouthfeel index for the food that the spectroscopic data determination obtained will process；
The mouthfeel index of the food that will be processed is shown.
2. according to the method described in claim 1, it is characterized in that, described will process according to the spectroscopic data determination obtained
The mouthfeel index of the food gone out includes：
Functional group's related data in food materials is obtained according to spectroscopic data；
It is determined in food materials according to functional group's related data in food materials using the data correspondence between functional group and component content
The content of one or more ingredients；
According to the mouthfeel index for the food that the content determination of one or more ingredients in food materials will process.
3. according to the method described in claim 1, it is characterized in that, described will process according to the spectroscopic data determination obtained
The mouthfeel index of the food gone out includes：
The spectroscopic data obtained is sent to server so that the food that server will be processed according to spectroscopic data determination
Mouthfeel index；
Receive the mouthfeel index for the food that will be processed that server is replied.
4. according to the method described in claim 1, it is characterized in that, the food materials include in rice, millet, polished rice and long-grained nonglutinous rice
At least one；
The mouthfeel index includes at least one of hardness, viscosity and elasticity.
5. according to the method described in claim 2, it is characterized in that, the content according to one or more ingredients in food materials is true
Surely the mouthfeel index for the food that will be processed includes：
Read the incidence relation information between component content and mouthfeel index in food materials；
The mouthfeel index of the food processed is obtained according to component content in the incidence relation information and food materials of reading.
6. according to the method described in claim 5, it is characterized in that, in the reading food materials between component content and mouthfeel index
Incidence relation information includes：
Food materials generic is determined according to the content of one or more ingredients in the food materials detected；
The incidence relation information of mouthfeel index and component content corresponding to classification determined by reading.
7. a kind of device for the mouthfeel identifying the food processed, the device include：
Detection module, for the food materials transmission detection light into container, the detection light for receiving food materials reflection obtains spectroscopic data；
Processing module, the mouthfeel index of the food for that will be processed according to the spectroscopic data determination obtained；
Display module is shown for the mouthfeel index to the food that will be processed.
8. device according to claim 7, which is characterized in that the processing module is used to obtain food materials according to spectroscopic data
Middle functional group's related data；Using the data correspondence between functional group and component content come according to functional group's dependency number in food materials
According to the content for determining one or more ingredients in food materials；It will be processed according to the content determination of one or more ingredients in food materials
Food mouthfeel index.
9. device according to claim 7, which is characterized in that described device further includes for sending and receiving data logical
Believe module,
The processing module is used to that the spectroscopic data obtained to be sent to server so that server by the communication module
According to the mouthfeel index for the food that spectroscopic data determination will process；And receive what server was replied by the communication module
The mouthfeel index for the food that will be processed.
10. device according to claim 7, which is characterized in that the food materials include in rice, millet, polished rice and long-grained nonglutinous rice
At least one；
The mouthfeel index includes at least one of hardness, viscosity and elasticity.
11. device according to claim 8, which is characterized in that the processing module is for reading component content in food materials
Incidence relation information between mouthfeel index；It is obtained according to component content in the incidence relation information and food materials of reading and to be processed
The mouthfeel index of food.
12. according to the devices described in claim 11, which is characterized in that the processing module is used for according in the food materials detected
The contents of one or more ingredients determine food materials generic；Mouthfeel index determined by reading corresponding to classification at
Divide the incidence relation information of content.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710157391.1A CN108627464B (en) | 2017-03-16 | 2017-03-16 | Method and device for identifying mouthfeel of processed food |
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| CN201710157391.1A CN108627464B (en) | 2017-03-16 | 2017-03-16 | Method and device for identifying mouthfeel of processed food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110426365A (en) * | 2019-07-31 | 2019-11-08 | 黑龙江省农业科学院农产品质量安全研究所 | A kind of small-sample-size rice rice matter rapid detection method |
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| CN105708306A (en) * | 2016-02-26 | 2016-06-29 | 广东美的厨房电器制造有限公司 | Cooking method and cookware |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105708306A (en) * | 2016-02-26 | 2016-06-29 | 广东美的厨房电器制造有限公司 | Cooking method and cookware |
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| 郭亚丽 等: "大米理化成分与米饭品质的相关性研究", 《武汉轻工大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110426365A (en) * | 2019-07-31 | 2019-11-08 | 黑龙江省农业科学院农产品质量安全研究所 | A kind of small-sample-size rice rice matter rapid detection method |
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