CN108627464B - Method and device for identifying mouthfeel of processed food - Google Patents
Method and device for identifying mouthfeel of processed food Download PDFInfo
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Abstract
The invention relates to the field of food processing, and discloses a method and a device for identifying the mouthfeel of processed food. The method comprises the following steps: sending detection light to food materials in the container, and receiving the detection light reflected by the food materials to obtain spectral data; determining a taste index of the food to be processed according to the obtained spectral data; and displaying the mouthfeel index of the food to be processed. By the method, a user can know the taste of the food to be processed without actually processing the food, and the user can conveniently select food materials.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method and a device for identifying the mouthfeel of processed food.
Background
For the same food materials, the taste of the processed food is different due to different varieties. For example, when various kinds of rice are cooked with an electric rice cooker, the cooked rice may have different tastes depending on the kind of rice. In the prior art, a user actually processes various food materials, and after processing food, the user tastes the food to obtain the taste of the processed food. For example, when a user uses an electric rice cooker to cook rice, the user needs to cook various types of rice to obtain cooked rice and then taste the cooked rice separately to obtain the texture of cooked rice made from different types of rice. The prior art has a problem that a user needs to actually process food to obtain the taste of the food, which causes inconvenience for the user to select food materials.
Disclosure of Invention
It is an object of the present invention to provide a method and a device for identifying the mouthfeel of processed food, which solves the above technical problem or at least partially solves the above technical problem.
In order to achieve the above object, the present invention provides a method of recognizing the mouthfeel of processed food, the method comprising: sending detection light to food materials in the container, and receiving the detection light reflected by the food materials to obtain spectral data; determining a taste index of the food to be processed according to the obtained spectral data; and displaying the mouthfeel index of the food to be processed.
Preferably, said determining a mouthfeel index of the food to be processed from the obtained spectral data comprises: obtaining data related to functional groups in the food materials according to the spectral data; determining the content of one or more ingredients in the food material according to the data related to the functional groups in the food material by using the data corresponding relationship between the functional groups and the content of the ingredients; determining the mouthfeel index of the food to be processed according to the content of one or more ingredients in the food material.
Preferably, said determining a mouthfeel index of the food to be processed from the obtained spectral data comprises: sending the obtained spectral data to a server so that the server determines the taste index of the food to be processed according to the spectral data; and receiving the mouthfeel indexes of the food to be processed returned by the server.
Preferably, the food material includes at least one of rice, millet, japonica rice and indica rice; the mouthfeel metric includes at least one of hardness, viscosity, and elasticity.
Preferably, the determining of the mouthfeel index of the food to be processed according to the content of one or more ingredients in the food material comprises: reading the incidence relation information between the ingredient content and the taste index in the food material; and obtaining the taste index of the processed food according to the read incidence relation information and the content of the components in the food material.
Preferably, the reading of the information of the association relationship between the content of the ingredients in the food material and the taste index includes: determining the category of the food material according to the detected content of one or more ingredients in the food material; and reading the association relation information between the taste index corresponding to the determined category and the component content.
According to another aspect of the present invention, there is provided an apparatus for recognizing a taste of processed food, the apparatus including: the detection module is used for sending detection light to food materials in the container and receiving the detection light reflected by the food materials to obtain spectral data; the processing module is used for determining the taste index of the food to be processed according to the obtained spectral data; and the display module is used for displaying the taste index of the food to be processed.
Preferably, the processing module is used for obtaining data related to functional groups in the food material according to the spectral data; determining the content of one or more ingredients in the food material according to the data related to the functional groups in the food material by using the data corresponding relationship between the functional groups and the content of the ingredients; determining the mouthfeel index of the food to be processed according to the content of one or more ingredients in the food material.
Preferably, the device further comprises a communication module for sending and receiving data, and the processing module is used for sending the obtained spectral data to the server through the communication module so that the server determines the taste index of the food to be processed according to the spectral data; and receiving the mouthfeel indexes of the food to be processed replied by the server through the communication module.
Preferably, the food material includes at least one of rice, millet, japonica rice and indica rice; the mouthfeel metric includes at least one of hardness, viscosity, and elasticity.
Preferably, the processing module is used for reading the association relation information between the content of the ingredients in the food material and the taste index; and obtaining the taste index of the processed food according to the read incidence relation information and the content of the components in the food material.
Preferably, the processing module is configured to determine the category to which the food material belongs according to the detected content of one or more ingredients in the food material; and reading the association relation information between the taste index corresponding to the determined category and the component content.
According to the technical scheme, the detection light is sent to the food in the container, and the detection light reflected by the food is received to obtain spectral data; determining a taste index of the food to be processed according to the obtained spectral data; and displaying the mouthfeel index of the food to be processed. Therefore, the user can know the taste of the food to be processed without actually processing the food, and the user can conveniently select the food materials.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
fig. 1 is a flowchart of a method of identifying mouthfeel of processed food according to an embodiment of the present invention;
FIG. 2 is a flow chart of a process for determining a mouthfeel index from spectral data according to an embodiment of the invention;
FIG. 3 is a flow chart of a process for determining a mouthfeel index from spectral data according to an embodiment of the invention;
fig. 4 is a block diagram of an apparatus for recognizing the texture of processed food according to an embodiment of the present invention; and
fig. 5 is a structural view of an apparatus for recognizing the texture of processed food according to an embodiment of the present invention.
Detailed Description
The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
Fig. 1 is a flowchart of a method of identifying mouthfeel of processed food according to an embodiment of the present invention. The method can be used in various food processing equipment, such as electric rice cookers, pressure cookers, etc. As shown in fig. 1, the method may include the following steps.
In step S110, the detection light is transmitted to the food in the container, and the spectrum data is obtained by receiving the detection light reflected by the food.
Wherein the light for detection may be near infrared. Due to the fact that the light rays are absorbed by different materials to different degrees, corresponding spectral data can be obtained for different food materials.
For example, rice is used in rice cookers to make rice. First, near infrared rays are transmitted by using a near infrared spectrometer, which can be an upper cover of an electric rice cooker, and emits the near infrared rays downward, and receives the near infrared rays reflected by rice in the electric rice cooker, and spectral data are obtained according to the received near infrared rays reflected by the rice.
In step S120, a taste index of the food to be processed is determined based on the obtained spectral data.
Wherein the food material may include at least one of rice, millet, japonica rice and indica rice. The mouthfeel metric may include at least one of hardness, stickiness, and elasticity.
In an embodiment, as shown in fig. 2, the determining of the mouthfeel index of the food to be processed from the obtained spectral data may comprise the following steps.
In step S202, data related to functional groups in the food material is obtained according to the spectral data.
In step S204, the data corresponding relationship between the functional group and the content of the ingredient is used to determine the content of one or more ingredients in the food material according to the data related to the functional group in the food material.
In step S206, a mouthfeel index of the food to be processed is determined according to the content of one or more ingredients in the food material.
In an embodiment, the determining the mouthfeel index of the food to be processed according to the content of the one or more ingredients in the food material may comprise: reading the incidence relation information between the ingredient content and the taste index in the food material; and obtaining the taste index of the processed food according to the read incidence relation information and the content of the components in the food material.
For example, the correlation relationship value between the ingredients in the food material and the taste index is read, the contents of the ingredients in the food material are multiplied by the corresponding correlation relationship value and then added to obtain the taste index value, and the falling taste index classification is determined according to the taste index value. For example, a hardness to protein content correlation value of +0.7720, a hardness to amylose content correlation value of + 0.4460; a correlation value of elasticity to protein content of +0.5822, a correlation value of elasticity to amylose content of + 0.3864; the correlation value of viscosity to protein content was-0.3290 and the correlation value of viscosity to amylose content was-0.8682. And multiplying the protein content and the amylose content by the corresponding correlation coefficient value, and adding to obtain the mouthfeel index value. The method determines which classification the taste index value falls into, for example, hardness can be classified into three types of hard, moderate and soft, elasticity can be classified into three types of super elasticity, moderate and micro elasticity, and viscosity can be classified into three types of sticky rice grains, moderate stickiness and non-sticky rice grains.
In another embodiment, the reading of the information on the correlation between the content of the ingredient in the food material and the taste index may include: determining the category of the food material according to the detected content of one or more ingredients in the food material; and reading the association relation information between the taste index corresponding to the determined category and the component content.
For example, rice is used in an electric rice cooker to make rice, which is japonica rice. And determining the class of the japonica rice in the electric cooker according to the detected protein content and amylose content of the rice in the electric cooker. For example, the protein cut content is set to 8% and the amylose cut content is set to 15%. When the protein content is less than or equal to 8 percent and the amylose content is less than or equal to 15 percent, determining that the japonica rice in the electric rice cooker belongs to class A japonica rice; when the protein content is less than or equal to 8 percent and the amylose content is more than 15 percent, determining that the japonica rice in the electric rice cooker belongs to B japonica rice; when the protein content is more than 8 percent and the amylose content is less than or equal to 15 percent, determining that the japonica rice in the electric rice cooker belongs to C japonica rice; and when the protein content is more than 8 percent and the amylose content is more than 15 percent, determining that the japonica rice in the electric rice cooker belongs to D japonica rice. And each type of japonica rice corresponds to respective association relation information. Reading the incidence relation information corresponding to the class of the japonica rice in the electric cooker; and obtaining the taste index of the rice according to the read incidence relation information and the component content in the polished round-grained rice in the electric cooker.
In another embodiment, as shown in fig. 3, the obtaining of the content of one or more ingredients in the food material from the spectral data may comprise the following steps.
In step S302, the obtained spectral data is sent to the server to cause the server to determine a taste index of the food to be processed according to the spectral data.
In step S304, the server replies with the taste index of the food to be processed.
For example, the server receives the spectral data and obtains data related to functional groups in the food material according to the spectral data. The server side stores the data corresponding relation between the functional groups and the content of the ingredients, the server determines the content of one or more ingredients in the food material according to the data related to the functional groups in the food material by using the data corresponding relation between the functional groups and the content of the ingredients, and then determines the taste index of the food to be processed according to the content of the one or more ingredients in the food material. And the server replies the taste index to the cooking equipment.
In step S130, the taste index of the food to be processed is displayed.
For example, the display screen of the electric cooker or the electric pressure cooker can display that the hardness is hard, moderate or soft, the elasticity is super-elastic, moderate or micro-elastic, and the viscosity is rice grain adhesion, moderate viscosity or rice grain non-adhesion.
Through the technical scheme, the user can know the taste of the food to be processed without actually processing the food, and the user can conveniently select the food materials.
In another embodiment, the method of the present invention may further comprise: sending the detected content of the one or more components to a server; receiving an operation instruction replied by the server; and processing the food in the container according to the operation instruction.
Wherein the operation instruction is generated by the server according to the content of the received one or more components.
Further, the food material may include various rice types; the processing of the food in the container according to the operation instruction may include: and processing the food materials in the container in a water absorption stage, a temperature rise stage, a heating stage, a boiling stage and a stewing stage according to the time and the temperature corresponding to each processing stage indicated in the operation instruction.
For example, the food processing device may establish a connection with a background server through the wireless network module, and send the detected content of the ingredients in the food material to the server. The server generates an operation instruction of processing operation according to the component content in the received food material, and the food processing equipment performs operation according to the instruction in the operation instruction after receiving the operation instruction. For example, when rice is cooked using an electric rice cooker, the electric rice cooker transmits the detected contents of protein and amylose in the rice to a server. The server searches a matched operation curve according to the contents of the protein and the amylose, the operation curve comprises the temperature and the duration corresponding to a water absorption stage, a temperature rise stage, a heating stage, a boiling stage and a stewing stage, and the server sends the operation instruction to the electric cooker after the information is included in the operation instruction. And after the electric cooker receives the operation instruction, processing the rice according to the information in the operation instruction, and finally making the rice.
Through the technical scheme, the food can be correspondingly processed according to the content of the ingredients in the food, so that the processing quality of the food is further improved.
Fig. 4 is a structural view of an apparatus for recognizing the texture of processed food according to an embodiment of the present invention. The device can be used in various food processing equipment, such as electric rice cookers, pressure cookers, and the like. As shown in fig. 4, the method may include the following modules.
The detection module 410 is used for sending detection light to food materials in the container and receiving the detection light reflected by the food materials to obtain spectral data;
a processing module 420 for determining a taste index of the food to be processed based on the obtained spectral data;
and the display module 430 is used for displaying the taste index of the food to be processed.
In an embodiment, the processing module 420 is configured to obtain data related to functional groups in the food material according to the spectral data; determining the content of one or more ingredients in the food material according to the data related to the functional groups in the food material by using the data corresponding relationship between the functional groups and the content of the ingredients; determining the mouthfeel index of the food to be processed according to the content of one or more ingredients in the food material.
In one embodiment, as shown in fig. 5, the apparatus further comprises a communication module 510 for sending and receiving data, and the processing module 420 is configured to send the obtained spectral data to the server through the communication module 510 so that the server determines the taste index of the food to be processed according to the spectral data; and receives the mouthfeel indexes of the food to be processed, which are replied by the server, through the communication module 510.
In an embodiment, the food material comprises at least one of rice, millet, japonica rice and indica rice; the mouthfeel metric includes at least one of hardness, viscosity, and elasticity.
In an embodiment, the processing module 420 is configured to read association relationship information between the content of the ingredient in the food material and the taste index; and obtaining the taste index of the processed food according to the read incidence relation information and the content of the components in the food material.
In an embodiment, the processing module 420 is configured to determine the category to which the food material belongs according to the detected content of the one or more ingredients in the food material; and reading the association relation information between the taste index corresponding to the determined category and the component content.
Through the technical scheme, the user can know the taste of the food to be processed without actually processing the food, and the user can conveniently select the food materials.
In one embodiment, the communication module 510 may be configured to send the detected content of the one or more components to the server, and receive an operation instruction returned by the server; the processing module 420 can be used for controlling the processing of the food material in the container according to the operation instruction. Wherein the operation instruction is generated by the server according to the content of the received one or more components.
Further, the processing module 420 may be configured to control the time and the temperature for processing the food material in the container in the water absorption stage, the temperature rise stage, the heating stage, the boiling stage and the braising stage according to the time and the temperature corresponding to each stage of the processing stage indicated in the operation instruction.
Through the technical scheme, the food can be correspondingly processed according to the content of the ingredients in the food, so that the processing quality of the food is further improved.
The above device corresponds to the above method, and the detailed description of the specific embodiment in the device can be found in the method, which is not repeated herein.
The preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (12)
1. A method of identifying the mouthfeel of processed food, the method comprising:
sending detection light to unprocessed food materials in the container, and receiving the detection light reflected by the food materials to obtain spectral data;
determining a taste index of the food to be processed according to the obtained spectral data;
displaying the mouthfeel index of the food to be processed so as to select the unprocessed food material.
2. The method of claim 1, wherein determining a mouthfeel metric for the food to be processed from the obtained spectral data comprises:
obtaining data related to functional groups in the food materials according to the spectral data;
determining the content of one or more ingredients in the food material according to the data related to the functional groups in the food material by using the data corresponding relationship between the functional groups and the content of the ingredients;
determining the mouthfeel index of the food to be processed according to the content of one or more ingredients in the food material.
3. The method of claim 1, wherein determining a mouthfeel metric for the food to be processed from the obtained spectral data comprises:
sending the obtained spectral data to a server so that the server determines the taste index of the food to be processed according to the spectral data;
and receiving the mouthfeel indexes of the food to be processed returned by the server.
4. The method of claim 1, wherein the food material comprises at least one of rice, millet, japonica rice, and indica rice;
the mouthfeel metric includes at least one of hardness, viscosity, and elasticity.
5. The method of claim 2, wherein determining the mouthfeel index of the food to be processed according to the content of the one or more ingredients in the food material comprises:
reading the incidence relation information between the ingredient content and the taste index in the food material;
and obtaining the taste index of the processed food according to the read incidence relation information and the content of the components in the food material.
6. The method of claim 5, wherein the reading of the information of the correlation between the content of the ingredient in the food material and the taste index comprises:
determining the category of the food material according to the detected content of one or more ingredients in the food material;
and reading the association relation information between the taste index corresponding to the determined category and the component content.
7. An apparatus for recognizing the texture of processed food, the apparatus comprising:
the detection module is used for sending detection light to unprocessed food materials in the container and receiving the detection light reflected by the food materials to obtain spectral data;
the processing module is used for determining the taste index of the food to be processed according to the obtained spectral data;
and the display module is used for displaying the taste index of the food to be processed so as to select the unprocessed food material.
8. The apparatus of claim 7, wherein the processing module is configured to obtain data related to functional groups in the food material from the spectral data; determining the content of one or more ingredients in the food material according to the data related to the functional groups in the food material by using the data corresponding relationship between the functional groups and the content of the ingredients; determining the mouthfeel index of the food to be processed according to the content of one or more ingredients in the food material.
9. The apparatus of claim 7, further comprising a communication module for transmitting and receiving data,
the processing module is used for sending the obtained spectral data to the server through the communication module so that the server can determine the taste index of the food to be processed according to the spectral data; and receiving the mouthfeel indexes of the food to be processed replied by the server through the communication module.
10. The apparatus of claim 7, wherein the food material comprises at least one of rice, millet, japonica rice, and indica rice;
the mouthfeel metric includes at least one of hardness, viscosity, and elasticity.
11. The apparatus of claim 8, wherein the processing module is configured to read information on an association relationship between a content of a component in the food material and a taste index; and obtaining the taste index of the processed food according to the read incidence relation information and the content of the components in the food material.
12. The apparatus of claim 11, wherein the processing module is configured to determine the category to which the food material belongs based on the detected content of the one or more ingredients in the food material; and reading the association relation information between the taste index corresponding to the determined category and the component content.
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