CN113724027A - Information processing method, information processing apparatus, computer, and storage medium - Google Patents
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Abstract
The invention discloses an information processing method, an information processing device, a computer and a storage medium, wherein the method comprises the following steps: acquiring a first food and a first taste required by a user according to a historical record or user terminal input; determining a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite; and outputting a second food recommended to the user according to the first taste and the first cooking method. The information processing method, the information processing device, the computer and the storage medium balance the nutrition intake of the user.
Description
Technical Field
The present invention relates to information processing technologies, and in particular, to an information processing method, an information processing apparatus, a computer, and a storage medium.
Background
In modern society, the requirements of the taste of user foods, such as rice, are high, and the user foods generally meet a good taste food and are repeatedly bought all the time, so that the user can eat the same food for a long time, and the balance of the user in the aspect of nutrition is influenced.
Disclosure of Invention
In view of the above, embodiments of the present invention are intended to provide an information processing method, apparatus, computer, and storage medium, which can solve the problem that a user eats the same food for a long time and balance the nutrition intake of the user.
In order to achieve the above purpose, the technical solution of the embodiment of the present invention is realized as follows:
in a first aspect, an embodiment of the present invention provides an information processing method, where the method includes:
acquiring a first food and a first taste required by a user according to a historical record or user terminal input;
determining a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking method.
In the above scheme, the method further comprises:
determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking curve.
In the above aspect, the determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite includes:
and taking the first food and the first bite feeling as demand indexes, and acquiring a first cooking curve corresponding to the first food and the first bite feeling from a preset cooking curve set.
In the above scheme, the method further comprises:
and generating a preset cooking curve set comprising food and a taste label according to the input multiple cooking curves corresponding to the two demand indexes of the food and the taste.
In the foregoing solution, the outputting a second food recommended to a user according to the first food and the first cooking curve includes:
according to the first taste and the first cooking curve, acquiring a second cooking curve meeting the requirement index of the first taste; the difference between the second cooking curve and the first cooking curve is within a preset range;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
In the above-mentioned scheme, according to first taste and first culinary art curve, obtain the second culinary art curve that accords with the demand index of first taste, include:
taking the first bite feeling as a demand index, and acquiring a plurality of candidate cooking curves corresponding to the first bite feeling from a preset cooking curve set;
selecting a second cooking curve which is different from the first cooking curve in a preset range from the candidate cooking curves;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
In the above solution, the selecting a second cooking curve having a difference from the first cooking curve within a preset range from the plurality of candidate cooking curves includes:
respectively acquiring the areas enclosed by the first cooking curve and the candidate cooking curve and a horizontal axis;
respectively acquiring the vertical distance between each candidate cooking curve in the candidate cooking curves and the first cooking curve on a preset horizontal axis scale;
selecting a second cooking curve which is different from the first cooking curve within a preset range from the candidate cooking curves according to the area and/or the vertical distance; the first cooking curve and the candidate cooking curve are both curves extending within a plane.
In the foregoing solution, the obtaining areas enclosed by the first cooking curve and the candidate cooking curve and the horizontal axis respectively includes:
calculating a first area enclosed by the first cooking curve and a horizontal axis;
respectively calculating a second area enclosed by each candidate cooking curve in the candidate cooking curves and the horizontal axis; calculating an area difference between a second area and the first area of each candidate cooking curve respectively;
the obtaining of the vertical distance between each of the plurality of candidate cooking curves and the first cooking curve on a preset horizontal axis scale includes:
determining a plurality of preset horizontal axis scales according to the length of the reference cooking curve in the horizontal axis direction;
respectively calculating the sum of the vertical distances of each candidate cooking curve and the first cooking curve on a plurality of preset horizontal axis scales; the reference cooking curve is one of the two cooking curves for calculating the vertical distance, and the length of the reference cooking curve in the direction of the horizontal axis is shorter;
the selecting a second cooking curve with a difference from the first cooking curve within a preset range according to the area and/or the vertical distance from a plurality of candidate cooking curves comprises:
and selecting a second cooking curve with the difference of the first cooking curve in a preset range from the candidate cooking curves according to the area difference and/or the sum of the vertical distances.
In a second aspect, an embodiment of the present invention provides an information processing apparatus, where the apparatus includes an obtaining module, a determining module, and an output module; wherein the content of the first and second substances,
the acquisition module is used for acquiring first food and first taste required by a user according to a historical record or user terminal input;
the determining module is used for determining a first cooking method corresponding to the first food and the first bite according to the first food and the first bite;
the output module is used for outputting a second food recommended to the user according to the first taste and the first cooking method.
In a third aspect, an embodiment of the present invention provides a computer, where the computer includes: a memory, a communication bus, and a processor, wherein:
the memory is used for storing a program of the information processing method;
the communication bus is used for realizing connection communication between the memory and the processor;
the processor is configured to execute the information processing method program stored in the memory to implement the steps of any one of the information processing methods as described above.
In a fourth aspect, the present invention provides a computer-readable storage medium, on which an executable program is stored, and the executable program, when executed by a processor, implements the steps of any one of the information processing methods described above.
The information processing method, device, computer and storage medium of the embodiment of the invention comprise: acquiring a first food and a first taste required by a user according to a historical record or user terminal input; determining a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite; outputting a second food recommended to the user according to the first taste and the first cooking method; therefore, the information processing method, the information processing device, the computer and the storage medium output the second food recommended to the user according to the first food and the first taste required by the user, so that the problem that the user eats the same food for a long time can be solved, and the nutrition intake of the user is balanced.
Other beneficial effects of the embodiments of the present invention will be further described in conjunction with the specific technical solutions in the detailed description.
Drawings
Fig. 1 is a schematic flowchart of an information processing method according to an embodiment of the present invention;
fig. 2 is a schematic diagram illustrating calculation of similarity of cooking curves in the information processing method according to the embodiment of the present invention;
FIG. 3 is a schematic structural diagram of an information processing apparatus according to an embodiment of the present invention;
fig. 4 is a schematic structural diagram of a computer according to an embodiment of the present invention.
Detailed Description
Aiming at the problem of nutrition balance, the embodiment of the invention provides an information processing method, which comprises the following steps: acquiring a first food and a first taste required by a user according to a historical record or user terminal input; determining a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite; and outputting a second food recommended to the user according to the first taste and the first cooking method.
Here, the first food may be one that the user consumes for a long time, and the second food may be one that has a taste closer to that of the first food on the premise that the first taste is satisfied. And the taste approaching is realized by the first cooking method, namely, the food with the cooking method approaching to the first cooking method, namely, the second food is searched. Because the relationship between the taste and the cooking method is very close, the food with close taste is obtained through the close cooking method.
The taste herein means a main taste and does not include a very specific and detailed taste, for example, the food is rice, and the first taste may be one of three soft and hard grades of softness, medium and hard, and does not include tastes of moisture content, elasticity and stickiness.
According to the information processing method, the information processing device, the computer and the storage medium, the second food recommended to the user is output according to the first food and the first taste required by the user, the problem that the user eats the same food for a long time can be solved, and the nutrition intake of the user is balanced.
In other embodiments of the present invention, the method further comprises:
determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking curve.
The cooking curve is a curve of the temperature of the cooking device over time. The cooking curve of the embodiment of the invention is a cooking curve which can keep food nutrition to the maximum extent according to scientific research, and for the same kind of food, the same taste grade is provided, and only one cooking curve is provided. The cooking curve can scientifically reflect the heating condition of the cooking equipment, is directly related to the taste of food, is convenient for a server to control the cooking equipment, represents a cooking method by the cooking curve, and is a more scientific implementation mode.
In still other embodiments of the present invention, the determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite comprises:
and taking the first food and the first bite feeling as demand indexes, and acquiring a first cooking curve corresponding to the first food and the first bite feeling from a preset cooking curve set.
Here, the preset cooking curve set is a set including a plurality of cooking curves, so that by the preset cooking curve set, a cooking curve of each food product (including the first food product) can be acquired more quickly, which is a more preferable embodiment.
In other embodiments of the present invention, the method further comprises:
and generating a preset cooking curve set comprising food and a taste label according to the input multiple cooking curves corresponding to the two demand indexes of the food and the taste.
The cooking curve is set to comprise two labels of food and mouthfeel, so that a user can conveniently obtain the corresponding cooking curve according to the food and the mouthfeel, and the method is a better implementation mode.
In other embodiments of the present invention, the outputting a second food item recommended to a user according to the first food item and the first cooking profile includes:
according to the first taste and the first cooking curve, acquiring a second cooking curve meeting the requirement index of the first taste; the difference between the second cooking curve and the first cooking curve is within a preset range;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
The difference between the second cooking curve and the first cooking curve is within a preset range, namely the difference between the second cooking curve and the first cooking curve is small, so that the nutrition intake of a user can be balanced, the taste of the food can better meet the requirements of customers, and if the food is rice, the second food is closer to the first food in the aspects of moisture content, elasticity, viscosity and the like besides the hardness and hardness level of the food is consistent with that of the first food, and the method is a better implementation mode.
In other embodiments of the present invention, the obtaining a second cooking curve meeting the requirement index of the first taste sensation according to the first taste sensation and the first cooking curve includes:
taking the first bite feeling as a demand index, and acquiring a plurality of candidate cooking curves corresponding to the first bite feeling from a preset cooking curve set;
selecting a second cooking curve which is different from the first cooking curve in a preset range from the candidate cooking curves;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
Here, selecting a second cooking curve having a difference from the first cooking curve within a preset range from among the plurality of candidate cooking curves is a process of selecting a smaller difference, and selecting the second cooking curve as the candidate cooking curve having a relatively smaller difference from the first cooking curve. Thus, there are more options to obtain a cooking profile that is less different from the first cooking profile, which is a preferred embodiment.
In other embodiments of the present invention, the selecting a second cooking curve from the plurality of candidate cooking curves, the second cooking curve having a difference from the first cooking curve within a preset range, includes:
respectively acquiring the areas enclosed by the first cooking curve and the candidate cooking curve and a horizontal axis;
respectively acquiring the vertical distance between each candidate cooking curve in the candidate cooking curves and the first cooking curve on a preset horizontal axis scale;
selecting a second cooking curve which is different from the first cooking curve within a preset range from the candidate cooking curves according to the area and/or the vertical distance; the first cooking curve and the candidate cooking curve are both curves extending within a plane.
Through two parameters of the area and the vertical distance, a cooking curve which is more similar to the first cooking curve is obtained, the method is scientific and reasonable, the calculation workload is smaller, and the method is a better implementation mode.
In other embodiments of the present invention, the obtaining areas of the first cooking curve and the candidate cooking curve, respectively, with a horizontal axis includes:
calculating a first area enclosed by the first cooking curve and a horizontal axis;
respectively calculating a second area enclosed by each candidate cooking curve in the candidate cooking curves and the horizontal axis; calculating an area difference between a second area and the first area of each candidate cooking curve respectively;
since the area can reflect the difference of the whole length of the two cooking curves, it is better to obtain the area difference directly.
The obtaining of the vertical distance between each of the plurality of candidate cooking curves and the first cooking curve on a preset horizontal axis scale includes:
determining a plurality of preset horizontal axis scales according to the length of the reference cooking curve in the horizontal axis direction;
respectively calculating the sum of the vertical distances of each candidate cooking curve and the first cooking curve on a plurality of preset horizontal axis scales; the reference cooking curve is one of the two cooking curves for calculating the vertical distance, and the length of the reference cooking curve in the direction of the horizontal axis is shorter;
although the area difference can be directly compared, the situation that the area difference between the two areas is small and the local difference is large cannot be avoided, so that the vertical distances on a plurality of preset horizontal axis scales are introduced at the same time, the difference of the whole length of the cooking curve can be considered, and the method is a better embodiment.
The selecting a second cooking curve with a difference from the first cooking curve within a preset range according to the area and/or the vertical distance from a plurality of candidate cooking curves comprises:
and selecting a second cooking curve with the difference of the first cooking curve in a preset range from the candidate cooking curves according to the area difference and/or the sum of the vertical distances.
Specifically, because the units of the area difference and the vertical distance are different, the embodiment of the invention adopts a calculation mode of neglecting the units and weighting addition, so that the method is scientific and reasonable, is convenient to calculate, and is a better implementation mode.
The embodiment of the invention also provides an information processing device, which comprises an acquisition module, a determination module and an output module; wherein the content of the first and second substances,
the acquisition module is used for acquiring first food and first taste required by a user according to a historical record or user terminal input;
the determining module is used for determining a first cooking method corresponding to the first food and the first bite according to the first food and the first bite;
the output module is used for outputting a second food recommended to the user according to the first taste and the first cooking method.
An embodiment of the present invention further provides a computer, where the computer includes: a memory, a communication bus, and a processor, wherein:
the memory is used for storing a program of the information processing method;
the communication bus is used for realizing connection communication between the memory and the processor;
the processor is configured to execute the information processing method program stored in the memory to implement the steps of any one of the information processing methods as described above.
An embodiment of the present invention further provides a computer-readable storage medium, where an executable program is stored on the computer-readable storage medium, and when the executable program is executed by a processor, the method implements the steps of any one of the information processing methods described above.
The present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example one
Fig. 1 is a schematic flowchart of an information processing method according to an embodiment of the present invention, where the method may be implemented by a computer, where the computer may be a server in a cloud or a local device, such as a PC or a mobile phone; for convenience of introduction, the specific description or examples are given by taking rice as an example of the food, but those skilled in the art will understand that the method of the present embodiment is also applicable to other similar foods, such as grains, meat, tuber vegetables, etc.; as shown in fig. 1, the method includes:
step 101: acquiring a first food and a first taste required by a user according to a historical record or user terminal input;
in this embodiment, no matter whether the computer is a cloud server or a local device, corresponding information may be sent or obtained to the user through an Application program (App, Application), the sent or obtained medium may be a wide area network or a local area network, the App may be roughly divided into an App for displaying food information (hereinafter referred to as a food App), an App for shopping (hereinafter referred to as a shopping App), and an App for controlling a cooking device (hereinafter referred to as a cooking App), and the App may be installed at the user terminal. For example, the computer obtains a first food and a first mouthfeel required by the user through the food APP, that is, the user actively inputs the first food and the first mouthfeel through the food APP. For another example, the computer obtains the first food and the first taste required by the user through the history record, and sends the first food and the first taste to the user through the food APP. Information is obtained or sent through the APP, and the method is quicker and more convenient and has wide applicability.
Specifically, the computer obtains the first food and the first taste of demand through food APP, can be to set up a plurality of information tags, for example rice kind (the abbreviation of rice kind), taste etc. after the user clicked corresponding label at food APP, the computer obtained the first food and the first taste of user's demand promptly.
Specifically, the computer obtains a first food and a first taste required by the user through the history, for example, the computer may obtain rice type recently eaten by the user and a cooking curve adopted by the user, and determine the taste according to the cooking curve. For example, the rice types frequently eaten by the user and the adopted cooking curves can be counted.
More specifically, the history records may be records of user purchase and cooking food saved by the computer, the records may be obtained by the computer through a shopping APP or a cooking APP, and the obtaining method may be that the computer accesses the APP to obtain, for example, accesses the shopping APP to obtain, or that the user actively inputs food purchase information through the shopping APP.
Step 102: determining a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite;
specifically, the method comprises the following steps:
determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking curve.
That is, the first cooking recipe may be a first cooking profile, which is a cooking recipe more related to the taste of the food product. For example, for rice, the difference in cooking curves with soft, medium or hard levels of softness is relatively large, while other cooking methods, such as water to rice ratio, rice soaking time, etc., are not very different. Therefore, the first cooking curve is determined through the first food and the first taste, and then the second food is determined through the first cooking curve, so that the method is more scientific and reasonable. Specifically, the determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite comprises:
and taking the first food and the first bite feeling as demand indexes, and acquiring a first cooking curve corresponding to the first food and the first bite feeling from a preset cooking curve set.
More specifically, the method further comprises:
and generating a preset cooking curve set comprising food and a taste label according to the input multiple cooking curves corresponding to the two demand indexes of the food and the taste.
In practice, a cooking curve is obtained by designing and testing common food according to the principle of keeping food nutrition to the maximum extent, and the cooking curve is input into a server to form a preset cooking curve set. Each cooking curve is at least provided with two labels of food and mouthfeel, and of course, more labels can be arranged, such as water content, elasticity, viscosity and the like. By setting the tag, the user can be enabled to select or retrieve more quickly.
In particular, the preset cooking curve set may be a database. Therefore, after data is input, different data can be flexibly obtained according to different query requirements, and the method is more efficient. For example, the query requirement may be a label of the food, so that data of a plurality of cooking curves can be obtained, or the query requirement may be three or more, so that the obtained cooking curves are more accurate. Namely, the required information can be acquired more flexibly through the database.
Step 103: and outputting a second food recommended to the user according to the first taste and the first cooking method.
Specifically, the outputting of the second food recommended to the user according to the first food and the first cooking curve includes:
according to the first taste and the first cooking curve, acquiring a second cooking curve meeting the requirement index of the first taste; the difference between the second cooking curve and the first cooking curve is within a preset range;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
More specifically, the obtaining of the second cooking curve according to the first taste and the first cooking curve, which meets the requirement index of the first taste, includes:
taking the first bite feeling as a demand index, and acquiring a plurality of candidate cooking curves corresponding to the first bite feeling from a preset cooking curve set;
selecting a second cooking curve which is different from the first cooking curve in a preset range from the candidate cooking curves;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
More specifically, the selecting a second cooking curve having a difference from the first cooking curve within a preset range from the plurality of candidate cooking curves includes:
respectively acquiring the areas enclosed by the first cooking curve and the candidate cooking curve and a horizontal axis;
respectively acquiring the vertical distance between each candidate cooking curve in the candidate cooking curves and the first cooking curve on a preset horizontal axis scale;
selecting a second cooking curve which is different from the first cooking curve within a preset range from the candidate cooking curves according to the area and/or the vertical distance;
the first cooking curve and the candidate cooking curve are both curves extending within a plane.
More specifically, the obtaining areas of the first cooking curve and the candidate cooking curve, which are enclosed by the horizontal axis, respectively, includes:
calculating a first area enclosed by the first cooking curve and a horizontal axis;
respectively calculating a second area enclosed by each candidate cooking curve in the candidate cooking curves and the horizontal axis; calculating an area difference between a second area and the first area of each candidate cooking curve respectively;
the obtaining of the vertical distance between each of the plurality of candidate cooking curves and the first cooking curve on a preset horizontal axis scale includes:
determining a plurality of preset horizontal axis scales according to the length of the reference cooking curve in the horizontal axis direction;
respectively calculating the sum of the vertical distances of each candidate cooking curve and the first cooking curve on a plurality of preset horizontal axis scales; the reference cooking curve is one of the two cooking curves for calculating the vertical distance, and the length of the reference cooking curve in the direction of the horizontal axis is shorter;
the selecting a second cooking curve with a difference from the first cooking curve within a preset range according to the area and/or the vertical distance from a plurality of candidate cooking curves comprises:
and selecting a second cooking curve with the difference of the first cooking curve in a preset range from the candidate cooking curves according to the area difference and/or the sum of the vertical distances.
In order to better understand the acquisition process of the second food product, the following is exemplified.
Fig. 2 is a schematic diagram of the calculation of the similarity of cooking curves, as shown in fig. 2, the distribution of a first cooking curve and a cooking curve a in a rectangular coordinate system, wherein the X-axis is time and the Y-axis is temperature. Here, the cooking curve a is a candidate cooking curve, the X axis is a horizontal axis, and the Y axis is a vertical axis. The calculation includes the following processes:
firstly, calculating an area difference value, namely calculating the area enclosed by the first cooking curve and the cooking curve A and the X axis respectively, and then subtracting to obtain the area difference value;
second, a distance difference is calculated. Here, the first cooking curve has a shorter heating time, i.e., a shorter length in the horizontal axis direction, and is thus a reference cooking curve in the calculation. Taking the length of an X axis of the first cooking curve as the total length of the points, taking 5 points on the total length, namely taking the points at 10 minutes, 20 minutes, 30 minutes, 40 minutes and 50 minutes respectively, calculating the temperature values of the first cooking curve and the cooking curve A at the 5 points respectively, subtracting the temperature values respectively and accumulating the temperature values to obtain a distance difference value;
third, the area difference value and the distance difference value are respectively weighted by 40% and 60%, and then added (neglected in units), and the added sum is taken as a similarity value for judging whether the cooking curve a is similar to the first cooking curve.
Fourth, a plurality of candidate cooking curves, such as cooking curve B, cooking curve C, … …, etc., are respectively calculated as above, and the one with the smallest similarity value is determined as the second cooking curve.
The above calculation operations can be automatically executed by a computer, and since the candidate cooking curves are all cooking curves in the preset cooking curve set, some data used for calculation can be directly stored after being acquired from the cooking curves, such as the length in the horizontal axis direction. Even two combinations of cooking curves in the preset cooking curve set can be combined into a whole, and the results are calculated respectively and stored for later use. The method is suitable for the situation that cooking curves in the cooking curve set are not too many, new cooking curves are added, and the new cooking curves can be respectively combined with other cooking curves in pairs for standby calculation during the idle time of the server. In this way, the computer can output the second food product to the user more quickly.
Further, since the cooking curve has a great relationship with the characteristics (i.e., taste, nutrition, etc.) of the food, the second food obtained through the cooking curve in this embodiment may not only obtain the second food having a very similar type to the first food, for example, the first food is northeast japonica rice and the second food is northeast japonica rice, but also obtain the second food having a larger span between the type and the first food, for example, the first food is japonica rice and the second food is indica rice. Of course, the food type can be selected by the user according to the span. Thus, the nutrition balance is more favorable. Further, after the second food is obtained, the difference between the first food and the second food, such as the difference in taste, nutrition, unit price, can be displayed at the same time for the user to select better.
Specifically, a food set of common foods is set in the computer, and characteristic information of the foods, such as nutrition, taste, production place, applicable population, cooking curve, unit price and the like, is set in the food set, and can be updated regularly or irregularly according to conditions. And the set of preset cooking profiles may be a portion of the set of food products. With presetting the culinary art curve set, the food set also can be a database, also can be the database in high in the clouds in addition, like this, the access of the user of being convenient for anytime and anywhere.
More specifically, the food set can be input at a time by scanning food sorting criteria or the like, so that the food set is an inherent setting of the computer.
Example two
Fig. 3 is a schematic structural diagram of an information processing apparatus according to an embodiment of the present invention, and as shown in fig. 3, the information processing apparatus 300 includes an obtaining module 301, a determining module 302, and an output module 303; wherein the content of the first and second substances,
the obtaining module 301 is configured to obtain a first food and a first taste required by a user according to a history record or a user terminal input;
the determining module 302 is configured to determine a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite;
the output module 303 is configured to output a second food recommended to the user according to the first taste and the first cooking method.
For clarity of description, the following will respectively describe each module in detail:
specifically, the determining module 302 is further configured to:
determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking curve.
Specifically, the determining module 302 is further configured to:
and taking the first food and the first bite feeling as demand indexes, and acquiring a first cooking curve corresponding to the first food and the first bite feeling from a preset cooking curve set.
Specifically, the determining module 302 is further configured to:
and generating a preset cooking curve set comprising food and a taste label according to the input multiple cooking curves corresponding to the two demand indexes of the food and the taste.
Specifically, the output module 303 is further configured to:
according to the first taste and the first cooking curve, acquiring a second cooking curve meeting the requirement index of the first taste; the difference between the second cooking curve and the first cooking curve is within a preset range;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
Specifically, the output module 303 is further configured to:
taking the first bite feeling as a demand index, and acquiring a plurality of candidate cooking curves corresponding to the first bite feeling from a preset cooking curve set;
selecting a second cooking curve which is different from the first cooking curve in a preset range from the candidate cooking curves;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
Specifically, the output module 303 is further configured to:
respectively acquiring the areas enclosed by the first cooking curve and the candidate cooking curve and a horizontal axis;
respectively acquiring the vertical distance between each candidate cooking curve in the candidate cooking curves and the first cooking curve on a preset horizontal axis scale;
selecting a second cooking curve which is different from the first cooking curve within a preset range from the candidate cooking curves according to the area and/or the vertical distance;
the first cooking curve and the candidate cooking curve are both curves extending within a plane.
Specifically, the output module 303 is further configured to:
calculating a first area enclosed by the first cooking curve and a horizontal axis;
respectively calculating a second area enclosed by each candidate cooking curve in the candidate cooking curves and the horizontal axis; calculating an area difference between a second area and the first area of each candidate cooking curve respectively;
specifically, the output module 303 is further configured to:
determining a plurality of preset horizontal axis scales according to the length of the reference cooking curve in the horizontal axis direction;
respectively calculating the sum of the vertical distances of each candidate cooking curve and the first cooking curve on a plurality of preset horizontal axis scales; the reference cooking curve is one of the two cooking curves for calculating the vertical distance, and the length of the reference cooking curve in the direction of the horizontal axis is shorter;
specifically, the output module 303 is further configured to:
and selecting a second cooking curve with the difference of the first cooking curve in a preset range from the candidate cooking curves according to the area difference and/or the sum of the vertical distances.
The information processing apparatus in the embodiment of the present invention may be an apparatus provided in a computer, an independent apparatus connected to and communicating with the computer, or an apparatus provided in a cloud server.
In some embodiments, the information processing apparatus according to the embodiments of the present invention may be configured to execute the information processing method described in the foregoing embodiments, and certainly may also include a module configured to execute any flow and/or step in the information processing method described in the foregoing embodiments, which is not described again for brevity.
The above description of the apparatus embodiments, similar to the above description of the method embodiments, has similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the apparatus according to the invention, reference is made to the description of the embodiments of the method according to the invention for understanding.
The modules included in the embodiment of the invention can be realized by a processor in a computer; of course, the method can also be realized by logic circuits in the computer; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.
EXAMPLE III
As shown in fig. 4, an embodiment of the present invention further provides a computer 400, where the computer 400 includes: a memory 401, a communication bus 402, and a processor 403, wherein:
the memory 401 is used for storing a program of an information processing method;
the communication bus 402 is used for realizing connection communication between the memory and the processor;
the processor 403 is configured to execute the information processing method program stored in the memory to implement the steps of the method according to the first embodiment.
Specifically, the processor 403 may be a Reduced Instruction Set Computer (RISC) architecture based multi-core processor; the memory 401 may be a high capacity magnetic memory.
Specifically, the computer 400 further includes: a scanning component 404, a display 405, and an external communication interface 406, wherein:
the scanning component 404 is configured to transmit an image or text of the food classification standard to the processor 403, so that, in addition to receiving an input from a user, an existing data may be directly scanned to create a food set;
the display 405 is used for displaying the content input by the user and outputting the name of the second food;
the external communication interface 406 may be used to communicate with an external terminal, the external terminal includes a server or a client, and the external communication interface 406 may include a wired interface and a wireless interface.
More specifically, the computer 400 may be a cloud server.
The above description of the computer embodiment is similar to the description of the method embodiment described above, with similar beneficial effects as the method embodiment. For technical details not disclosed in the present embodiment, reference is made to the description of the method embodiment of the present invention for understanding.
Example four
An embodiment of the present invention further provides a computer-readable storage medium, where an executable program is stored on the computer-readable storage medium, and when the executable program is executed by a processor, the steps of the information processing method are implemented.
The computer readable storage medium may be a high capacity magnetic memory.
The above description of the computer-readable storage medium embodiments is similar to the description of the method embodiments described above, with similar beneficial effects as the method embodiments. For technical details not disclosed in the computer-readable storage medium of the present embodiment, please refer to the description of the method embodiment of the present invention for understanding.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
It should be noted that, unless otherwise specified and limited, the term "connected" in the description of the embodiments of the present invention is to be understood broadly, and for example, the term may be an electrical connection, a communication between two elements, a direct connection, or an indirect connection through an intermediate medium, and a specific meaning of the term may be understood by those skilled in the art according to specific situations.
It should be noted that, if the term "first \ second \ third" is referred to in the embodiments of the present invention, it is only to distinguish similar objects and does not represent a specific ordering for the objects, and it should be understood that "first \ second \ third" may be interchanged with a specific order or sequence as permitted.
It should be appreciated that reference throughout this specification to "one embodiment" or "some embodiments" means that a particular feature, structure or characteristic described in connection with the embodiments is included in at least one embodiment of the present invention. Thus, the appearances of the phrases "in one embodiment" or "in some embodiments" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in various embodiments of the present invention, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation on the implementation process of the embodiments of the present invention. The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.
In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the modules is only one logical functional division, and there may be other division ways in actual implementation, such as: multiple modules or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or modules may be electrical, mechanical or other.
The modules described as separate parts may or may not be physically separate, and parts displayed as modules may or may not be physical modules; the network module can be located in one place or distributed on a plurality of network modules; some or all of the modules can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, all the functional modules in the embodiments of the present invention may be integrated into one processing module, or each functional module may be separately used as one module, or two or more functional modules may be integrated into one module; the integrated module can be realized in a hardware form, and can also be realized in a form of hardware and a software functional module.
Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk, and an optical disk.
Alternatively, the integrated module of the present invention may be stored in a computer-readable storage medium if it is implemented in the form of a software functional module and sold or used as a separate product. Based on such understanding, the technical solutions of the embodiments of the present invention may be essentially implemented or a part contributing to the prior art may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for enabling an electronic device (which may be a personal computer, a server, or a network device) to execute all or part of the methods described in the embodiments of the present invention. And the aforementioned storage medium includes: a removable storage device, a ROM, a RAM, a magnetic or optical disk, or various other media that can store program code. Thus, embodiments of the invention are not limited to any specific combination of hardware and software.
The above description is only exemplary of the present invention and should not be taken as limiting the scope of the present invention, and any modifications, equivalents, improvements, etc. that are within the spirit and principle of the present invention should be included in the present invention.
Claims (11)
1. An information processing method, characterized in that the method comprises:
acquiring a first food and a first taste required by a user according to a historical record or user terminal input;
determining a first cooking method corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking method.
2. The method of claim 1, further comprising:
determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite;
and outputting a second food recommended to the user according to the first taste and the first cooking curve.
3. The method of claim 2, wherein determining a first cooking profile corresponding to the first food product and the first bite based on the first food product and the first bite comprises:
and taking the first food and the first bite feeling as demand indexes, and acquiring a first cooking curve corresponding to the first food and the first bite feeling from a preset cooking curve set.
4. The method of claim 3, further comprising:
and generating a preset cooking curve set comprising food and a taste label according to the input multiple cooking curves corresponding to the two demand indexes of the food and the taste.
5. The method of claim 4, wherein outputting a second food product recommended to a user based on the first food product and the first cooking profile comprises:
according to the first taste and the first cooking curve, acquiring a second cooking curve meeting the requirement index of the first taste; the difference between the second cooking curve and the first cooking curve is within a preset range;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
6. The method of claim 5, wherein obtaining a second cooking profile that meets the demand criteria for the first mouthfeel based on the first mouthfeel and the first cooking profile comprises:
taking the first bite feeling as a demand index, and acquiring a plurality of candidate cooking curves corresponding to the first bite feeling from a preset cooking curve set;
selecting a second cooking curve which is different from the first cooking curve in a preset range from the candidate cooking curves;
and obtaining the second food according to the first mouthfeel and the second cooking curve.
7. The method of claim 6, wherein selecting a second cooking curve from the plurality of candidate cooking curves that differs from the first cooking curve by a preset range comprises:
respectively acquiring the areas enclosed by the first cooking curve and the candidate cooking curve and a horizontal axis;
respectively acquiring the vertical distance between each candidate cooking curve in the candidate cooking curves and the first cooking curve on a preset horizontal axis scale;
selecting a second cooking curve which is different from the first cooking curve within a preset range from the candidate cooking curves according to the area and/or the vertical distance; the first cooking curve and the candidate cooking curve are both curves extending within a plane.
8. The method of claim 7, wherein said separately obtaining areas of said first cooking curve and said candidate cooking curve bounded by a horizontal axis comprises:
calculating a first area enclosed by the first cooking curve and a horizontal axis;
respectively calculating a second area enclosed by each candidate cooking curve in the candidate cooking curves and the horizontal axis; calculating an area difference between a second area and the first area of each candidate cooking curve respectively;
the obtaining of the vertical distance between each of the plurality of candidate cooking curves and the first cooking curve on a preset horizontal axis scale includes:
determining a plurality of preset horizontal axis scales according to the length of the reference cooking curve in the horizontal axis direction;
respectively calculating the sum of the vertical distances of each candidate cooking curve and the first cooking curve on a plurality of preset horizontal axis scales; the reference cooking curve is one of the two cooking curves for calculating the vertical distance, and the length of the reference cooking curve in the direction of the horizontal axis is shorter;
the selecting a second cooking curve with a difference from the first cooking curve within a preset range according to the area and/or the vertical distance from a plurality of candidate cooking curves comprises:
and selecting a second cooking curve with the difference of the first cooking curve in a preset range from the candidate cooking curves according to the area difference and/or the sum of the vertical distances.
9. An information processing apparatus, characterized in that the apparatus comprises an acquisition module, a determination module, and an output module; wherein the content of the first and second substances,
the acquisition module is used for acquiring first food and first taste required by a user according to a historical record or user terminal input;
the determining module is used for determining a first cooking method corresponding to the first food and the first bite according to the first food and the first bite;
the output module is used for outputting a second food recommended to the user according to the first taste and the first cooking method.
10. A computer, characterized in that the computer comprises: a memory, a communication bus, and a processor, wherein:
the memory is used for storing a program of the information processing method;
the communication bus is used for realizing connection communication between the memory and the processor;
the processor is configured to execute an information processing method program stored in the memory to realize the steps of the information processing method according to any one of claims 1 to 8.
11. A computer-readable storage medium, characterized in that the computer-readable storage medium has stored thereon an executable program which, when executed by a processor, realizes the steps of the information processing method according to any one of claims 1 to 8.
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