CN113984981B - Method and system for determining nutrient content of dishes - Google Patents
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- CN113984981B CN113984981B CN202111276288.1A CN202111276288A CN113984981B CN 113984981 B CN113984981 B CN 113984981B CN 202111276288 A CN202111276288 A CN 202111276288A CN 113984981 B CN113984981 B CN 113984981B
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- 238000000034 method Methods 0.000 title claims abstract description 57
- 235000021049 nutrient content Nutrition 0.000 title claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 139
- 235000015097 nutrients Nutrition 0.000 claims abstract description 105
- 229930003231 vitamin Natural products 0.000 claims description 57
- 235000013343 vitamin Nutrition 0.000 claims description 57
- 239000011782 vitamin Substances 0.000 claims description 57
- 229940088594 vitamin Drugs 0.000 claims description 57
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 28
- 235000016709 nutrition Nutrition 0.000 claims description 24
- 230000035764 nutrition Effects 0.000 claims description 24
- 230000008569 process Effects 0.000 claims description 22
- 238000010025 steaming Methods 0.000 claims description 12
- 238000004590 computer program Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 5
- 238000012805 post-processing Methods 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 abstract description 7
- 238000003754 machining Methods 0.000 description 33
- 238000010586 diagram Methods 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 230000006870 function Effects 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000014490 good eating habits Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Medical Treatment And Welfare Office Work (AREA)
Abstract
The invention discloses a method and a system for determining the nutrient content of dishes, and relates to the technical field of meal recommendation. According to the invention, the standard content of each nutrient in the dish calibrated under the standard condition and the actual processing condition of the dish are obtained, the actual content of each nutrient in the dish is determined according to the actual processing condition and the standard content of each nutrient, and the determined actual content of the nutrient is more accurate.
Description
Technical Field
The invention relates to the technical field of meal recommendation, in particular to a method and a system for determining the nutrient content of dishes.
Background
Good eating habits can promote the health of human bodies and improve diseases, and people with different sexes, ages and constitutions can have different healthy eating standards. At present, the optimal quantity of each nutrient which an individual should ingest per meal can be calibrated, the actual total content of each nutrient in each dish is detected by a technical means, and the dish set meal which is most beneficial to health is recommended for the individual on the basis of the optimal quantity of the nutrient which the individual should ingest per meal in the dish set meal is closest to the actual total content of each nutrient in the dish set meal, so that the human health is better promoted and the disease is improved.
Because the actual content of each nutrient in the dishes is usually calibrated under standard conditions, such as unprocessed or standard processing procedures, the actual content of each nutrient after the dishes are processed often differs from the actual content of each nutrient under the standard conditions, the actual content of each nutrient in the obtained dishes is inaccurate, and therefore, the recommended dishes package is not optimal for the health of users, and the effects of promoting the health of users and improving diseases cannot be best.
Disclosure of Invention
The invention provides a method and a system for determining the nutrient content of dishes, which solve the technical problem that the actual content of each nutrient in dishes determined by the prior art is inaccurate.
In one aspect, the present invention provides the following technical solutions:
A method for determining the nutrient content of a dish, comprising:
obtaining standard content of each nutrient calibrated under standard conditions of dishes;
Acquiring actual processing conditions of dishes;
and determining the actual content of each nutrient in the dish according to the actual processing conditions and the standard content of each nutrient.
Preferably, the standard condition is that the dishes are in a fresh state;
The determining the actual content of each nutrient in the dish according to the actual processing conditions and the standard content of each nutrient comprises the following steps:
acquiring the attribute of dishes and the nutrition loss rate of each nutrient corresponding to the actual processing conditions;
Determining said actual content of each nutrient based on said attributes, said actual processing conditions, said standard content of each nutrient and said nutrient loss rate.
Preferably, the nutrients include vitamins;
said determining said actual content of each nutrient based on said attributes, said actual processing conditions, said standard content of each nutrient and said nutrient loss rate, comprising:
calculating the processed content of the vitamin according to the standard content of the vitamin and the nutrition loss rate;
if the attribute is rich in vitamins, the actual processing condition is short-time anhydrous heating in the steaming, frying or frying process, and the sum of the processed content and the preset vitamin compensation content is taken as the actual content of the vitamins.
Preferably, the standard condition is a standard processing flow, and the actual processing condition comprises an actual processing sequence, an actual processing time of each procedure and an actual processing temperature;
The determining the actual content of each nutrient in the dish according to the actual processing conditions and the standard content of each nutrient comprises the following steps:
the standard processing sequence, the standard processing time and the standard processing temperature of each procedure of the standard conditions are obtained, and preset processing sequence influence factors, processing time influence factors and processing temperature influence factors are obtained;
Calculating a first error between the actual machining sequence and the standard machining sequence, a second error between the actual machining time and the standard machining time corresponding to each procedure, and a third error between the actual machining temperature and the standard machining temperature;
And calculating the actual content according to the first error, the processing sequence influence factor, the second error, the processing time influence factor, the third error, the processing temperature influence factor and the standard content.
On the other hand, the invention also provides the following technical scheme:
a dish nutrient content determination system, comprising:
The standard content acquisition module is used for acquiring the standard content of each nutrient calibrated under standard conditions of the dishes;
The actual processing condition acquisition module is used for acquiring the actual processing conditions of the dishes;
And the actual content determining module is used for determining the actual content of each nutrient in the dishes according to the actual processing conditions and the standard content of each nutrient.
Preferably, the standard condition is that the dishes are in a fresh state;
the actual content determining module is further configured to:
acquiring the attribute of dishes and the nutrition loss rate of each nutrient corresponding to the actual processing conditions;
Determining said actual content of each nutrient based on said attributes, said actual processing conditions, said standard content of each nutrient and said nutrient loss rate.
Preferably, the nutrients include vitamins;
the actual content determining module is further configured to:
calculating the processed content of the vitamin according to the standard content of the vitamin and the nutrition loss rate;
if the attribute is rich in vitamins, the actual processing condition is short-time anhydrous heating in the steaming, frying or frying process, and the sum of the processed content and the preset vitamin compensation content is taken as the actual content of the vitamins.
Preferably, the standard condition is a standard processing flow, and the actual processing condition comprises an actual processing sequence, an actual processing time of each procedure and an actual processing temperature;
the actual content determining module is further configured to:
the standard processing sequence, the standard processing time and the standard processing temperature of each procedure of the standard conditions are obtained, and preset processing sequence influence factors, processing time influence factors and processing temperature influence factors are obtained;
Calculating a first error between the actual machining sequence and the standard machining sequence, a second error between the actual machining time and the standard machining time corresponding to each procedure, and a third error between the actual machining temperature and the standard machining temperature;
And calculating the actual content according to the first error, the processing sequence influence factor, the second error, the processing time influence factor, the third error, the processing temperature influence factor and the standard content.
On the other hand, the invention also provides the following technical scheme:
an electronic device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing any of the above-described dish nutrient content determination methods when executing the program.
On the other hand, the invention also provides the following technical scheme:
A computer readable storage medium that when executed implements any of the above-described dish nutrient content determination methods.
The one or more technical schemes provided by the invention have at least the following technical effects or advantages:
The standard content of each nutrient calibrated under the standard condition of the dish and the actual processing condition of the dish are obtained, the actual content of each nutrient in the dish is determined according to the actual processing condition and the standard content of each nutrient, and the determined actual content of the nutrient is more accurate.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a flow chart of a method for determining the nutrient content of dishes in an embodiment of the invention;
FIG. 2 is a block diagram of a system for determining the nutrient content of a dish according to an embodiment of the present invention;
Detailed Description
The embodiment of the invention solves the technical problem that the actual content of each nutrient in dishes determined by the prior art is inaccurate by providing the method and the system for determining the nutrient content of the dishes.
In order to better understand the technical scheme of the present invention, the following detailed description will refer to the accompanying drawings and specific embodiments.
First, the term "and/or" appearing herein is merely an association relationship describing associated objects, meaning that there may be three relationships, e.g., a and/or B, may represent: a exists alone, A and B exist together, and B exists alone. In addition, the character "/" herein generally indicates that the front and rear associated objects are an "or" relationship.
As shown in fig. 1, the method for determining the nutrient content of the dish in this embodiment includes:
step S1, obtaining standard content of each nutrient calibrated under standard conditions of dishes;
s2, acquiring actual processing conditions of dishes;
And step S3, determining the actual content of each nutrient in the dishes according to the actual processing conditions and the standard content of each nutrient.
In step S1, the standard conditions may include a fresh state of dishes or a standard processing flow. The standard content of each nutrient calibrated in the fresh state is calibrated before dish processing, if dishes are stir-fried meat, including peppers and pork, the content of each nutrient in each gram of raw peppers and the content of each nutrient in each gram of raw pork can be obtained, and the standard content of each nutrient in the stir-fried meat can be obtained by summing. The standard content of each nutrient calibrated under the standard processing flow is the calibration after processing dishes, which is to calibrate dishes obtained after processing under the standard processing sequence, standard processing time and standard processing temperature, for example, dishes are stir-fried pork, the standard processing sequence can be to process chilli and then process pork, the standard processing time can be to process chilli for three minutes and process pork for five minutes, the standard processing temperature is the size of fire, the content of each nutrient in each gram of chilli and the content of each nutrient in each gram of pork after processing under the standard processing flow can be obtained, and the standard content of each nutrient in the stir-fried pork can be obtained by summation. If the dish is processed by electric processing, the standard processing temperature can be expressed as a gear.
The nutrients of this embodiment mainly include energy, protein, fat, carbohydrate, minerals, vitamins, and the like.
In step S3, step S3 may be divided into two different schemes according to standard conditions.
First, if the standard condition is that the dishes are fresh, the actual processing conditions may include frying, steaming and frying in step S2. The step S3 comprises the following steps:
Acquiring the attribute of dishes and the nutrition loss rate of each nutrient corresponding to actual processing conditions;
the actual content of each nutrient is determined according to the attribute, the actual processing condition, the standard content of each nutrient and the nutrition loss rate.
Wherein the attributes of the dish may include vitamin-rich, protein-rich, energy-rich, etc. It is easy to think that after dishes are processed from fresh state to cooked food, more or less nutrition loss exists in various nutrients, and the nutrition loss rate of each nutrient corresponding to different dish attributes and different actual processing conditions is different, for example, the nutrition loss rate of each nutrient after frying or steaming the same dish rich in vitamins is different, and the nutrition loss rate of each nutrient after frying the same dish rich in vitamins and protein is different. After determining the attributes and actual processing conditions of the dishes, the exact nutrition loss rate of each nutrient can be obtained, and the actual content of each nutrient can be as follows: standard content (1-nutrient loss rate).
The nutrition loss rate in this embodiment is an average value obtained by performing multiple processing experiments on dishes under different actual processing conditions, and the nutrition loss rate under certain actual processing conditions is large and the nutrition loss rate under certain actual processing conditions is small. Experiments prove that for dishes with the attribute of being rich in vitamins, the actual processing conditions are that the nutrition loss rate of the vitamins is smaller than the average value when the dishes are heated, steamed or fried in a short time in the frying process, such as: the steaming mode is adopted to better retain water-soluble vitamins; the short-time anhydrous heating in the frying process can effectively prevent the loss of vitamin B, and simultaneously the oil placed in the frying process can help to absorb the compounds in the plants; the fried potato can retain more soluble vitamins such as vitamin B and vitamin C, and the fiber content in the potato is improved by converting starch into resistant starch. If still according to the following: standard content the actual vitamin content is calculated in a (1-average) way, which results in a smaller actual vitamin content. For this purpose, in this embodiment, the determining the actual content of each nutrient according to the attribute, the actual processing condition, the standard content of each nutrient, and the nutrition loss rate includes:
Calculating the processed content of the vitamins according to the standard content of the vitamins and the nutrition loss rate;
if the attribute is that the vitamin is rich, the actual processing condition is that no water is heated in a short time in the steaming, frying or frying process, and the sum of the processed content and the preset vitamin compensation content is taken as the actual content of the vitamin.
Wherein the post-processing content of vitamin = standard content (1-nutrient loss rate average), the post-processing content should be less than the actual content of vitamin. The vitamin compensation content is a compensation value which is set by considering the retention effect of short-time anhydrous heating on vitamins in the steaming, frying and frying processes, and can be calibrated through experiments. The actual content of vitamins thus determined is not small.
Second, the standard conditions are standard machining processes, and the standard machining processes set standard machining sequences, standard machining time and standard machining temperature of each process, and the actual machining conditions comprise actual machining sequences, actual machining time and actual machining temperature of each process. The step S3 comprises the following steps:
Acquiring a standard processing sequence of standard conditions, standard processing time and standard processing temperature of each procedure, and acquiring a preset processing sequence influence factor, a preset processing time influence factor and a preset processing temperature influence factor;
Calculating a first error between an actual machining sequence and a standard machining sequence, a second error between an actual machining time and a standard machining time corresponding to each procedure, and a third error between an actual machining temperature and a standard machining temperature;
and calculating the actual content according to the first error, the processing sequence influence factor, the second error, the processing time influence factor, the third error, the processing temperature influence factor and the standard content.
When the standard content of each nutrient is calibrated for a dish, a standard processing flow is set for processing the dish, and if the flow for actually processing the dish is the same as the standard processing flow, the standard content of the nutrient can be used as the actual content. However, in actual processing, there is a possibility that the actual processing sequence, the actual processing time and the actual processing temperature of each process are different from those of the standard processing flow, and if the standard content of the nutrient is taken as the actual content, the actual content is inaccurate. For this reason, in this embodiment, the processing sequence influencing factor, the processing time influencing factor, and the processing temperature influencing factor are set, which respectively reflect the influences of the first error, the second error, and the third error on the actual content of the nutrients, and may be positive or negative. The actual content of the nutrient=standard content+first error×process sequence influencing factor+second error×process time influencing factor+third error×process temperature influencing factor, so that the obtained actual content is more accurate.
As can be seen from the foregoing, in this embodiment, the standard content of each nutrient calibrated under the standard condition of the dish and the actual processing condition of the dish are obtained, the actual content of each nutrient in the dish is determined according to the actual processing condition and the standard content of each nutrient, and the determined actual content of the nutrient is more accurate.
As shown in fig. 2, this embodiment further provides a system for determining the nutrient content of a dish, including:
The standard content acquisition module is used for acquiring the standard content of each nutrient calibrated under standard conditions of the dishes;
The actual processing condition acquisition module is used for acquiring the actual processing conditions of the dishes;
The actual content determining module is used for determining the actual content of each nutrient in the dishes according to the actual processing conditions and the standard content of each nutrient.
According to the embodiment, the standard content of each nutrient calibrated under the standard condition of the dish and the actual processing condition of the dish are obtained, the actual content of each nutrient in the dish is determined according to the actual processing condition and the standard content of each nutrient, and the determined actual content of the nutrient is more accurate.
Further, the standard condition is that dishes are in a fresh state; the actual content determining module is further used for: acquiring the attribute of dishes and the nutrition loss rate of each nutrient corresponding to actual processing conditions; the actual content of each nutrient is determined according to the attribute, the actual processing condition, the standard content of each nutrient and the nutrition loss rate. The nutrients include vitamins; the actual content determining module is further used for: calculating the processed content of the vitamins according to the standard content of the vitamins and the nutrition loss rate; if the attribute is that the vitamin is rich, the actual processing condition is that no water is heated in a short time in the steaming, frying or frying process, and the sum of the processed content and the preset vitamin compensation content is taken as the actual content of the vitamin. The actual content of vitamins thus determined is not small.
Further, the standard condition is a standard processing flow, and the actual processing condition comprises an actual processing sequence, an actual processing time and an actual processing temperature of each process; the actual content determining module is further used for: acquiring a standard processing sequence of standard conditions, standard processing time and standard processing temperature of each procedure, and acquiring a preset processing sequence influence factor, a preset processing time influence factor and a preset processing temperature influence factor; calculating a first error between an actual machining sequence and a standard machining sequence, a second error between an actual machining time and a standard machining time corresponding to each procedure, and a third error between an actual machining temperature and a standard machining temperature; and calculating the actual content according to the first error, the processing sequence influence factor, the second error, the processing time influence factor, the third error, the processing temperature influence factor and the standard content. The actual content thus obtained is more accurate.
Based on the same inventive concept as the above-described method for determining the nutrient content of a dish, the present embodiment further provides an electronic device, including a memory, a processor, and a computer program stored on the memory and executable on the processor, wherein the processor implements the steps of any one of the above-described methods for determining the nutrient content of a dish when executing the program.
Where a bus architecture (represented by a bus), a bus may comprise any number of interconnected buses and bridges, linking together various circuits, including one or more processors, as represented by a processor, and a memory, as represented by a memory. The bus may also link together various other circuits such as peripheral devices, voltage regulators, power management circuits, etc., as are well known in the art and, therefore, will not be further described herein. The bus interface provides an interface between the bus and the receiver and transmitter. The receiver and the transmitter may be the same element, i.e. a transceiver, providing a unit for communicating with various other apparatus over a transmission medium. The processor is responsible for managing the bus and general processing, while the memory may be used to store data used by the processor in performing operations.
Since the electronic device described in this embodiment is an electronic device used to implement the method for determining a nutrient content of a dish in the embodiment of the present invention, based on the method for determining a nutrient content of a dish described in the embodiment of the present invention, a person skilled in the art can understand a specific implementation manner of the electronic device in this embodiment and various modifications thereof, so how the electronic device implements the method in the embodiment of the present invention will not be described in detail herein. Any electronic device used by those skilled in the art to implement the method for determining the nutrient content of dishes according to the embodiments of the present invention falls within the scope of the present invention.
Based on the same inventive concept as the above-mentioned method for determining the nutrient content of dishes, the invention also provides a computer readable storage medium, which when executed implements any of the above-mentioned methods for determining the nutrient content of dishes.
It will be appreciated by those skilled in the art that embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems) and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flowchart illustrations and/or block diagrams, and combinations of flows and/or blocks in the flowchart illustrations and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. It is therefore intended that the following claims be interpreted as including the preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (4)
1. A method for determining the nutrient content of a dish, comprising:
obtaining standard content of each nutrient calibrated under standard conditions of dishes;
Acquiring actual processing conditions of dishes;
determining the actual content of each nutrient in the dish according to the actual processing conditions and the standard content of each nutrient;
The standard condition is that dishes are in a fresh state;
the determining the actual content of each nutrient in the dish according to the actual processing conditions and the standard content of each nutrient comprises the following steps: acquiring the attribute of dishes and the nutrition loss rate of each nutrient corresponding to the actual processing conditions; determining the actual content of each nutrient according to the attribute, the actual processing conditions, the standard content of each nutrient and the nutrient loss rate;
The nutrients include vitamins;
Said determining said actual content of each nutrient based on said attributes, said actual processing conditions, said standard content of each nutrient and said nutrient loss rate, comprising: calculating the processed content of the vitamin according to the standard content of the vitamin and the nutrition loss rate; if the attribute is rich in vitamins, the actual processing condition is short-time anhydrous heating in the steaming, frying or frying process, and the sum of the processed content and the preset vitamin compensation content is taken as the actual content of the vitamins;
Post-processing vitamin content = the standard content (1-nutrient loss rate average), the vitamin compensation content is a compensation value set in consideration of the retention effect of short-time anhydrous heating on vitamins during steaming, frying and frying.
2. A system for determining the nutrient content of a dish, comprising:
The standard content acquisition module is used for acquiring the standard content of each nutrient calibrated under standard conditions of the dishes;
The actual processing condition acquisition module is used for acquiring the actual processing conditions of the dishes;
The actual content determining module is used for determining the actual content of each nutrient in the dishes according to the actual processing conditions and the standard content of each nutrient;
The standard condition is that dishes are in a fresh state;
the actual content determining module is further configured to: acquiring the attribute of dishes and the nutrition loss rate of each nutrient corresponding to the actual processing conditions; determining the actual content of each nutrient according to the attribute, the actual processing conditions, the standard content of each nutrient and the nutrient loss rate;
The nutrients include vitamins;
The actual content determining module is further configured to: calculating the processed content of the vitamin according to the standard content of the vitamin and the nutrition loss rate; if the attribute is rich in vitamins, the actual processing condition is short-time anhydrous heating in the steaming, frying or frying process, and the sum of the processed content and the preset vitamin compensation content is taken as the actual content of the vitamins;
Post-processing vitamin content = the standard content (1-nutrient loss rate average), the vitamin compensation content is a compensation value set in consideration of the retention effect of short-time anhydrous heating on vitamins during steaming, frying and frying.
3. An electronic device comprising a memory, a processor, and a computer program stored on the memory and executable on the processor, the processor implementing the method of determining the nutrient content of a dish as claimed in claim 1 when the program is executed by the processor.
4. A computer readable storage medium, wherein the computer readable storage medium when executed implements the method of determining the nutrient content of a dish as claimed in claim 1.
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