CN113220977B - Menu recommendation method, refrigerator and storage medium - Google Patents
Menu recommendation method, refrigerator and storage medium Download PDFInfo
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- CN113220977B CN113220977B CN202010069840.9A CN202010069840A CN113220977B CN 113220977 B CN113220977 B CN 113220977B CN 202010069840 A CN202010069840 A CN 202010069840A CN 113220977 B CN113220977 B CN 113220977B
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
- G06F16/90—Details of database functions independent of the retrieved data types
- G06F16/95—Retrieval from the web
- G06F16/953—Querying, e.g. by the use of web search engines
- G06F16/9535—Search customisation based on user profiles and personalisation
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- 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
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
Abstract
The invention discloses a menu recommending method, a refrigerator and a storage medium, and by applying the method, a menu can be intelligently recommended according to the amount of the residual food materials in the refrigerator at home, so that the problem that a user thinks about what to eat is solved, the waste can be reduced by cooking the food materials in the refrigerator, the problem that the user forgets to eat the same dishes or a certain dish for a long time is avoided, the ranking of the menu enough to make the required amount is improved by inputting the information of diners, the purchase of the user can be reduced, the residual food materials in the refrigerator are used, the intelligent preservation is realized, the intelligent degree of the refrigerator is higher, and the requirements of intelligent families are met.
Description
Technical Field
The invention relates to the field of refrigeration equipment, in particular to a menu recommendation method, a refrigerator and a storage medium.
Background
With the increasing size of the refrigerator, from double doors to multiple doors to side-by-side doors, the volume of the refrigerator is increased from 200L to 600L, a lot of food is stored in the refrigerator, and it is difficult for a user to remember which food is stored in the refrigerator and how much food remains, so that great inconvenience is caused to food preparation for cooking food, and the demand of the user on the intelligent refrigerator is increasing.
Taking an office worker as an example, two pain points exist, one is that what is eaten today is considered every day, on one hand, the repeated eating every day is not liked, on the other hand, the rest food materials in the family are expected to be eaten, and the people are bitter and do not know what dishes are good; the other is that the dishes are convenient to buy on the way to get home from work, but the types and the quantity of the dishes to be bought in a vegetable garden are difficult to determine due to the fact that the food materials and the quantity of the food materials left in the refrigerator cannot be determined, and the larger the refrigerator is, the more difficult the refrigerator is to determine, the more the foods are bought by mistake, the dish which is wanted cannot be made, much inconvenience is caused to the life of the refrigerator, and the requirements of an intelligent family cannot be met.
Disclosure of Invention
In order to solve the problems in the prior art, an object of the present invention is to provide a menu recommendation method, a refrigerator, and a storage medium.
In order to achieve one of the above objects, an embodiment of the present invention provides a menu recommendation method, including the following steps:
acquiring the type information and the quantity information of the existing food materials in the refrigerator;
acquiring user information needing dining;
matching recipes in a recipe library according to the type information of the existing food materials, wherein any recipe comprises information of dishes used and information of the amount of the dishes used;
if the dish using information is covered by the category information, setting the menu as a display menu;
calculating demand information according to the user information and the usage information;
and if the required amount information of the menu is covered by the amount information, improving the ranking of the menu.
As a further improvement of the embodiment of the present invention, the step of "detecting the type information and the quantity information of the food material in the refrigerator" includes:
and detecting the type information and the quantity information of the food materials in the refrigerator through spectral analysis.
As a further improvement of an embodiment of the present invention, the method further comprises the steps of:
the menu also comprises alternative information, and the ranking of the menu is improved as the proportion of the alternative information covered by the category information is increased.
As a further improvement of an embodiment of the invention, the user information includes the number of people having meals, and the age, height and weight of each diner.
As a further improvement of an embodiment of the present invention, the method further comprises the steps of:
the recipe includes taste information;
acquiring the taste preference of a user;
and if the taste information of the menu covers the taste preference, the ranking of the menu is improved.
As a further improvement of an embodiment of the present invention, the method further comprises the steps of:
acquiring the dietetic information of a user;
and reducing the ranking of the menu of the dish using information including the dietetic information.
As a further improvement of an embodiment of the present invention, the recipe includes a nutrient reference value, and combining the user information and the usage information, the ranking of the recipe that is close to the recipe that has been selected by the user after adding the same category of the nutrient reference value of the recipe is improved.
As a further improvement of an embodiment of the present invention, the method further comprises the steps of: and acquiring maturity information of the existing food materials in the refrigerator, and improving the ranking of the dish information including the dish menu of the food materials with higher maturity.
As a further improvement of an embodiment of the present invention, the method further comprises the steps of:
the recipe also comprises cooking mode information and time information, and the displayed recipes are sorted according to the cooking mode information and/or the time information.
To achieve one of the above objects, an embodiment of the present invention provides a refrigerator, which includes a memory and a processor, the memory storing a computer program executable on the processor, and further includes:
the spectrometer is used for scanning the existing food materials in the refrigerator to obtain spectral data;
the spectrum analysis module is used for analyzing the spectrum data to obtain species information and quantity information;
the input module is used for acquiring user information needing dining;
the memory stores a menu library including a plurality of menus including menu information and usage information;
the processor may implement the steps of the recipe recommendation method described above when executing the computer program.
To achieve one of the above objects, an embodiment of the present invention provides a storage medium storing a computer program, which when executed by a processor can implement the steps of the recipe recommendation method.
Compared with the prior art, the invention has the following beneficial effects: by the method, the menu can be intelligently recommended according to the amount of the residual food materials in the refrigerator at home, the problem that a user thinks about what to eat is solved, waste can be reduced by cooking food materials in the refrigerator, the problem that the user forgets to eat the same food materials or a certain food material for a long time is avoided, the ranking of the menu enough for making the required amount is improved by inputting the information of diners, so that the purchase of the user can be reduced, the residual food materials in the refrigerator are used as soon as possible, intelligent fresh keeping is realized, the intelligent degree of the refrigerator is higher, and the requirements of intelligent families are met.
Drawings
FIG. 1 is a flow chart of one embodiment of a recipe recommendation method of the present invention;
FIG. 2 is a schematic structural diagram of a refrigerator according to an embodiment of the present invention;
wherein, 1, a spectrometer; 2. a spectral analysis module; 3. a processor; 4. a memory; 5. and an input module.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments shown in the drawings. These embodiments are not intended to limit the present invention, and structural, methodological, or functional changes made by those skilled in the art according to these embodiments are included in the scope of the present invention.
An embodiment of the invention provides a menu recommendation method, a refrigerator and a storage medium, wherein after the number and the composition of food materials stored in the refrigerator are identified, foods stored in the refrigerator are matched with a menu, and the menu is recommended to a user, so that the refrigerator has a higher intelligent degree, and the requirements of intelligent families are met.
Specifically, the method comprises the following steps:
acquiring the type information and the quantity information of the existing food materials in the refrigerator;
acquiring user information needing dining;
matching recipes in a recipe library according to the type information of the existing food materials, wherein any recipe comprises information of dishes used and information of the amount of the dishes used;
if the dish using information is covered by the category information, setting the menu as a display menu;
calculating demand information according to the user information and the usage information;
and if the required amount information of the menu is covered by the amount information, improving the ranking of the menu.
The matching mode comprises the steps of identifying the type information of the existing food materials in the refrigerator, combining the information into food material sentences with related key words, and matching in the menu. The recipe includes the dish information and the usage amount information, if the dish information of a certain recipe is covered by the key word of the food material sentence, the recipe is set as the display recipe, that is, the recommended recipe can be presented to the user, for example, the type information of the matched food materials in the refrigerator is tomato, cabbage and egg, the food material sentence with the key word is tomato or cabbage or egg, the dish information of the recipe of the dish of the tomato fried egg includes tomato and egg, and the recipe of the tomato fried egg is set as the display recipe.
After a plurality of recipes are set to show recipes, screening and sequencing are carried out according to quantity information of food materials, the recipe information comprises usage information, the usage information can be specific quantity of the food materials required by each recipe or proportion of the food materials, user information is input, the user information can be member information input into a user family in advance, for example, the input family structure is two sizes or one size, and information such as age, height and weight of each person is input, so that the range of the quantity of the food materials consumed by each person can be roughly judged, the minimum quantity required by each food material of each dish is judged according to the quantity of the vegetables to be cooked in total, the condition that the recommended recipe cannot make enough 3 practical dishes is avoided, for example, 3 dishes are cooked for one family and three mouths, the range of the quantity required by each food material can be roughly judged, the quantity of the food materials stored in a refrigerator is enough to be eaten by three people is improved, namely, the opportunity of food materials which are ranked and are prepared by a user preferentially is improved.
The recipe information comprises necessary food materials and auxiliary food material information, the auxiliary food materials can be used for storing optional alternative information of the food materials, and the ranking of the recipe is improved along with the increase of the ratio of the alternative information covered by the category information. When the necessary food material information is covered by the food material keyword sentence, the menu is presented to the user, when the auxiliary food material information is covered less, the ranking presented by the menu is worse, and conversely, when the auxiliary food material information of the menu is covered more comprehensively, the ranking presented by the menu is improved. Therefore, the dishes can be made more abundantly, and more food materials in the refrigerator can be used.
Further, the present embodiment detects the type information and the quantity information of the food material in the refrigerator through spectral analysis. The spectral analysis can adopt near infrared spectral analysis or hyperspectral analysis, the analysis techniques are mature, information of hydrogen-containing groups such as C-O, O-H, N-H, S-H, P-H and the like is recorded, the detection of different groups is very accurate, and the method is very suitable for detecting organic matters and can be used for qualitative and quantitative identification of foods.
The user can set favorite menu, so that the menu can be conveniently selected to narrow the range, the taste preference of the user is input, and the menu comprises taste information; for example, if the taste preference of the client rotation is light, the ranking order of the menu with the taste information of Huaiyang dishes or Guangdong dishes is improved. In addition, the user can select favorite dish types at an irregular period so as to be convenient for the user to select favorite dish types at a certain stage, for example, the page presents Mapo bean curd, boiled shredded pork, braised pork in soy sauce, squirrel mandarin fish and the like, and if the user selects favorite dishes to be the Mapo bean curd and the braised pork, the user is judged to prefer Sichuan dishes, and the display ranking of the Sichuan dishes is improved.
Furthermore, avoiding food information of the user is obtained, and the ranking of the menu of the food information including the avoiding food information is reduced. The user can exclude dish styles or food materials which are disliked by the user, for example, if the user dislikes to eat mushroom and celery, the ranking of the food materials including mushroom or celery is reduced, and even if the food materials are not recommended by default.
Further, the menu comprises a nutrient reference value, and the ranking of the menu which is similar to the menu selected by the user after the same categories of the nutrient reference values of the menu are added is improved by combining the user information and the dosage information. After the menu is recommended to the user for a long time, the dietary structure of the user can be judged according to the food material information confirmed by the user, whether daily nutrition is ingested in place or not is further judged, the nutrition components which are not ingested sufficiently by the user are analyzed, and the corresponding menu which can supplement the nutrition which is lacked by the user is recommended in a targeted manner.
Furthermore, maturity information of the existing food materials in the refrigerator is obtained, and ranking of the dish information including a menu of the food materials with higher maturity is improved. For fruit instant food, the method can prompt a customer when the food is eaten with the best taste; more targeted recommendations are provided, for example, when a plurality of fruits are stored in a refrigerator and the ripeness degrees are different, corresponding fruit dishes are made according to the combined recommendation of the fruits with the higher ripeness degrees.
Different recipes are different in difficulty level of making, different in time required for making, and different in quantity of food materials in a refrigerator, the preference of a user is not fixed, screening options are set according to the information, for example, 10 food materials are in the refrigerator, 100 recipes are possible according to the arrangement combination of the 10 food materials, the user can screen out the food materials which are not wanted to be eaten from the 10 food materials, or screen out the food materials which are wanted to be eaten, for example, 2 food materials are excluded, 70 recipes are possible under the limitation, according to the time allowance level of the day, for example, the cooking time is expected to be half an hour, the user limits to display only dishes with the cooking time within the half an hour within the cooking time, then the recipe is displayed to be 40 under the limitation, the user only wants to fry and boil, the cooking mode is not required, the user limits to cook the cooking mode, the remaining 30 recipes are displayed, finally, the user carries out priority ranking according to the daily favorite recipes of the user and the nutritional composition, and the user can conveniently and quickly obtain the required recipes.
In addition, the recommendation of the recipe further includes an expanded recipe, the customization of the expanded recipe is performed according to the preference of the customer and the information customization of nutrition intake required, for example, when the user selects a lot of meat recipes recently but does not select vegetable recipes, but there are no vegetables in the refrigerator, or the stored vegetables cannot be matched with a proper recipe, the expanded recipe further includes information of the types of food materials to be supplemented and a recommended amount, for example, according to the above description, after the information is entered into three families, the amount of roughly practical dishes for each meal of each person is judged, a proper recipe is available, in the case that the refrigerator does not have the food materials or has part of food materials, the user is recommended, after the user selects the recipe, the composition of the food materials and the family of the user is analyzed, the amount required by each food material is judged, then according to the amount of the food materials existing in the refrigerator, the food materials to be supplemented and the recommended amount to be supplemented are judged, and then the result is notified to the customer to purchase and supplement.
The specific supplementary judgment step comprises the following steps:
acquiring user information needing dining;
acquiring a menu, wherein the menu comprises information of using dishes and information of using amount;
acquiring the type information and the quantity information of the existing food materials in the refrigerator;
calculating demand information according to the user information, the dish using information and the consumption information;
and calculating information to be supplemented according to the demand information and the quantity information of the corresponding food materials.
The user searches the menu in the search area according to the dishes which the user wants to eat, the menu of one dish can be more than one, therefore, after the user searches the dishes needed by the user, the user selects a proper menu and confirms, according to the dish using information and the using amount information needed by the menu and the type information and the amount information of food materials in the refrigerator, the required amount information and the information to be supplemented can be calculated, and the user is informed of the food materials which need to be supplemented and the amount of the food materials which need to be supplemented to finish the dishes needed by the user.
The above-mentioned mode of detecting the food in the refrigerator still adopts the above-mentioned spectral analysis.
In addition, the menu also comprises alternative information; the alternative information is the auxiliary food materials which can be placed or not placed, and the information to be supplemented is calculated according to the alternative information and the quantity information of the corresponding food materials.
And calculating information to be supplemented according to the alternative information and the quantity information of the corresponding food materials.
The method comprises the steps that the needed food materials are judged according to a menu needed by a client, the freshness degree of the food materials in the refrigerator needs to be judged while the food material management system judges the number of the food materials in the refrigerator, when the freshness of a certain food material is not high or is not fresh, a prompt indicating that the freshness is to be confirmed is sent, the result is informed to the client, the client judges whether the stale food materials are still used, for example, some food materials are not fresh, after the surface vegetable leaves are removed, the food materials with the stale portions removed are still edible, a user can select to eat, or the food materials with the stale portions removed are put back into the refrigerator to be judged by the refrigerator, or the user judges whether the vegetables are enough by himself. If the user selects an impractical stale food, the food management system ignores the amount of the stale food already present and determines the amount of food to be replenished.
Furthermore, the freshness of the food materials can be identified by detecting physical quantities such as moisture content, component content composition, size, hardness, density and color of the food materials through a spectrum analyzer, the parameter conditions of the same food materials under different freshness degrees are obtained by identifying the above parameters of the same food materials under different freshness degrees, the food materials in the refrigerator are matched in the dimension of the freshness degree after being subjected to the above parameter detection, the parameter standard of the freshness degree can be set to be a range value, the dimensions selected by the parameters of the freshness degree of different types of vegetables are different, after the type of the vegetables is judged through the spectrum analysis, the parameter index of the freshness degree measurement of the freshness degree of the corresponding type of plants is looked up according to the corresponding type, the corresponding index is compared with the comparison value of the freshness degree, and the current freshness degree of the vegetables is judged.
Further, historical information of the menu selected by the user is saved;
the recipe comprises a nutrient reference value;
setting a standard nutrient reference value required to be ingested;
calculating an average value of the nutrient reference values of a plurality of the recipes within a set time;
and calculating the nutrient-deficient food material according to the standard nutrient reference value and the average value of the nutrient reference values.
For example, a user selects a lot of meat recipes in the near term but not selects vegetable recipes, and when the refrigerator does not contain vegetables, the amount of vegetables to be taken is calculated and the user is informed of food material information required to be supplemented when the user is judged to need to take certain vegetables.
In addition, the customer can also set the minimum quantity of food stored in the refrigerator to be maintained, the minimum quantity is positioned to the minimum preset value, and when the quantity of the food is less than the minimum preset value, the customer is prompted to make a supplementary purchase, so that the problem that some necessities are suddenly found to be used up and lack can be avoided, for example, eggs are required to be always maintained to be more than 5 in number, the number of the eggs in the refrigerator is detected by the spectrum analyzer, when the number of the eggs is less than 5, the customer is prompted to make a supplementary egg, and the prompt can be sent in a screen display mode or a voice mode.
The behavior of purchasing vegetables is generally finished outside, for example, in order to facilitate food material purchase on the way of going home from work of office workers, the information to be supplemented can be sent to the user side, the user side can be a mobile phone of the user, and the refrigerator uploads the determined information to be supplemented to the server and then the server sends the information to the mobile phone of the user.
Further, an embodiment of the present invention provides a refrigerator, including a memory 4 and a processor 3, where the memory 4 stores a computer program executable on the processor 3, and further includes:
the spectrometer 1 is used for scanning the existing food materials in the refrigerator to obtain spectral data;
the spectrum analysis module 2 is used for analyzing the spectrum data to obtain species information and quantity information;
the input module 5 is used for acquiring user information needing dining;
the memory 4 stores a menu library including a plurality of menus including information on the used dishes and information on the amount of use;
when the processor 3 executes the computer program, any one of the steps of the recipe recommendation method described above may be implemented, that is, the steps in any one of the technical solutions of the recipe recommendation method described above may be implemented.
Further, an embodiment of the present invention provides a storage medium, which stores a computer program, and the computer program, when executed by a processor, can implement any one of the steps in the recipe recommendation method, that is, implement the steps in any one of the technical solutions in the recipe recommendation method.
The input module can be a display screen for inputting information or an interface for receiving information of a user and writing the information on other equipment, the input module can be connected with the server through the interface, namely the refrigerator can also be connected with a network through the input module, and the storage module can acquire menu information of the server through the input module.
And the processing module calculates demand information according to the user information and the consumption information, and calculates information to be supplemented according to the demand information and the quantity information of the corresponding food materials.
Compared with the prior art, the embodiment has the following beneficial effects:
the intelligent food management system has the advantages that the menu is recommended intelligently according to the amount of the residual food in the refrigerator at home, the problem that a user thinks what to eat every day is solved, the user can conveniently and clearly know the storage information of the food in the refrigerator, the food to be supplemented and the corresponding amount can be more accurately and more conveniently confirmed when the user buys the dish, the mode of spectral analysis is accurate and reliable, the type and the amount of the food are judged, the freshness and the maturity of the food can be judged, the problem that the stale food cannot be eaten when the user does the dish is avoided, on the basis, higher intellectualization is realized in the nutrition angle of diet, the taste demand angle of the user is met, the intelligent degree of the refrigerator is higher, and the requirements of an intelligent family are met.
The detailed description set forth above is merely a specific description of possible embodiments of the present invention and is not intended to limit the scope of the invention, which is intended to include within the scope of the invention equivalent embodiments or modifications that do not depart from the technical spirit of the present invention.
Claims (10)
1. A recipe recommendation method, comprising the steps of:
acquiring the type information and the quantity information of the existing food materials in the refrigerator;
acquiring user information needing dining;
matching recipes in a recipe library according to the type information of the existing food materials, wherein any recipe comprises food consumption information and dosage information, the food consumption information comprises necessary food material information and auxiliary food material information, and the auxiliary food material information is information of alternative food materials which can be placed or not placed;
if the necessary food material information is covered by the category information, setting the menu as a display menu;
calculating demand information according to the user information and the usage information;
if the required amount information of the menu is covered by the amount information, the ranking of the menu is improved;
the ranking of the recipe is improved as the proportion of the auxiliary food material information covered by the category information is increased, and the less the auxiliary food material information is covered by the category information, the worse the ranking of the recipe is presented.
2. The recipe recommendation method according to claim 1, wherein the step of "detecting the type information and the number information of the food material inside the refrigerator" includes:
detecting the type information and the quantity information of the food materials in the refrigerator through spectral analysis.
3. The recipe recommendation method of claim 1, wherein the user information comprises a number of people having a meal, and an age, a height, and a weight of each diner.
4. The recipe recommendation method as claimed in claim 1, further comprising the steps of:
the recipe includes taste information;
acquiring the taste preference of a user;
and if the taste information of the menu covers the taste preference, the ranking of the menu is improved.
5. The recipe recommendation method according to claim 1, further comprising the steps of:
acquiring the dietetic information of a user;
and reducing the ranking of the menu of the dish using information including the dietetic information.
6. The recipe recommendation method according to claim 1, wherein the recipe includes a nutrient reference value, and the ranking of the recipe that is close to the same category of the nutrient reference value of the recipe that the user has selected is increased by combining the user information and the usage information.
7. The recipe recommendation method as claimed in claim 1, further comprising the steps of: and acquiring maturity information of the existing food materials in the refrigerator, and improving the ranking of the dish information including the dish menu of the food materials with higher maturity.
8. The recipe recommendation method as claimed in claim 1, further comprising the steps of:
the recipe also comprises cooking mode information and time information, and the displayed recipes are sorted according to the cooking mode information and/or the time information.
9. A refrigerator comprising a memory and a processor, the memory storing a computer program operable on the processor, further comprising:
the spectrometer is used for scanning the existing food materials in the refrigerator to obtain spectral data;
the spectrum analysis module is used for analyzing the spectrum data to obtain species information and quantity information;
the input module is used for acquiring user information needing dining;
the memory stores a menu library including a plurality of menus including menu use information and usage information;
the processor may implement the steps of the recipe recommendation method of any one of claims 1 to 8 when executing the computer program.
10. A storage medium storing a computer program, wherein the computer program, when executed by a processor, is adapted to perform the steps of the recipe recommendation method according to any one of claims 1 to 8.
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| CN202010069840.9A CN113220977B (en) | 2020-01-21 | 2020-01-21 | Menu recommendation method, refrigerator and storage medium |
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| CN202010069840.9A CN113220977B (en) | 2020-01-21 | 2020-01-21 | Menu recommendation method, refrigerator and storage medium |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105653699A (en) * | 2015-12-30 | 2016-06-08 | 青岛海尔股份有限公司 | Recipe based information pushing method and apparatus |
| WO2018023272A1 (en) * | 2016-07-31 | 2018-02-08 | 赵晓丽 | Method for recommending recipe on the basis of remaining food items and refrigerator |
| CN106871570B (en) * | 2017-01-22 | 2019-04-30 | 浙江大学 | A kind of device based on a variety of dietary regimens in single multispectral imaging unit detection refrigerating chamber |
| CN107423421A (en) * | 2017-07-31 | 2017-12-01 | 京东方科技集团股份有限公司 | Menu recommends method, apparatus and refrigerator |
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