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Microbial time-temperature indicator

An indicator card and time technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, can solve the problems of high raw material acquisition costs, complicated acquisition methods, and raw material hazards, etc. problem, to achieve the effect of safe and non-toxic bacteria, simple production and good repeatability

Inactive Publication Date: 2012-12-26
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the process of realizing the present invention, the inventors found that there are at least the following disadvantages in the prior art: raw material acquisition cost is high, acquisition methods are complicated, some raw materials are harmful, and preliminary research is complicated

Method used

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  • Microbial time-temperature indicator
  • Microbial time-temperature indicator
  • Microbial time-temperature indicator

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] In the AXN group, the ratio of culture medium, Lactobacillus bulgaricus and Streptococcus thermophilus mixed activated bacteria liquid, and bromocresol purple indicator was 10:1:1. Place it at room temperature 20-25°C.

[0040] It takes 5 days for the control card to fade from purple-brown to yellow in the temperature time indication obtained by repeated tests, and the color change is recorded every day from the first day to the fifth day as: purple-brown, brown-yellow, brown-yellow, yellow-green, yellow.

[0041] The indicator card described in this embodiment is bundled on the outer packaging of the food stored at room temperature 20-25° C. and has a shelf life of 5 days. The color of the indicator card starts to change after leaving the factory. If the food is in circulation at a normal temperature of 20-25°C, the day corresponding to the color control card on a certain day within the shelf life should be consistent with the actual number of days from the time the fo...

Embodiment 2

[0045] AYN group, that is, culture medium, Lactobacillus bulgaricus and Streptococcus thermophilus mixed activated bacterial solution, bromocresol purple indicator ratio of 10:1:2, placed at room temperature of 20-25°C.

[0046] It takes 6 days for the temperature and time indication control card to fade from purple-brown to yellow, and the color change is recorded every day from the first day to the sixth day: purple-brown, brown-yellow, brown-yellow, brown-yellow, light yellow, yellow .

[0047] The indicator card described in this embodiment is bundled on the outer packaging of the food stored at 20-25° C. with a shelf life of 6 days, and the color of the indicator card starts to change after leaving the factory. If the food is in normal circulation at 20-25°C, the day corresponding to the color control card on the indicator card on a certain day within the shelf life should be consistent with the actual number of days from the day the food leaves the factory to this day. ...

Embodiment 3

[0050] The AZN group, that is, culture medium, Lactobacillus bulgaricus and Streptococcus thermophilus mixed activated bacterial solution, bromocresol purple indicator ratio of 10:1:3, placed at room temperature of 20-25°C.

[0051] It takes 7 days for the temperature and time indication control card to fade from purple-brown to yellow, and the color change is recorded every day from the first day to the seventh day: purple-brown, purple-brown, brick red, brick red, brown-yellow, yellow Green, yellow.

[0052] The indicator card described in this embodiment is bundled on the outer packaging of the food stored at 20-25° C. and with a shelf life of 7 days, and the color of the indicator card starts to change after leaving the factory. If the food is in normal circulation at 20-25°C, the day corresponding to the color control card on the indicator card on a certain day within the shelf life should be consistent with the actual number of days from the day the food leaves the facto...

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Abstract

The invention discloses a microbial time-temperature indicator, which comprises a reaction reagent and a temperature-time indication contrast card. The reaction reagent includes: a Lactobacillus bulgaricus and Streptococcus thermophilus mixed activated bacterial solution, a litmus indicating agent or a bromocresol purple indicating agent, and an 8% skimmed milk medium, and a mixture of the materials is injected into a transparent glass tube to be sealed and stored. The temperature-time indication contrast card sets the corresponding relations of time and color under a fixed temperature. According to the invention, only a reducing substance generated by growth and propagation of Lactobacillus bulgaricus and Streptococcus thermophilus under certain temperature is employed to make the litmus indicating agent or the bromocresol purple indicating agent gradually reduced and faded, then whether food is out of a prescribed transportation or storage temperature in a cold chain circulation process can be judged according to the color by referencing to the temperature-time indication contrast card, so that the food quality in the cold chain circulation process can be reflected visually.

Description

technical field [0001] The invention relates to a microbial time-temperature indicator card, which specifically uses the mixed activated bacterial solution of Lactobacillus bulgaricus and Streptococcus thermophilus to metabolize and produce reducing substances during growth and reproduction, so that the indicator is gradually reduced and faded, and the process of color change is recorded to be used as an indicator card. Color changes to indicate changes in time and temperature, belonging to the field of food quality monitoring. Background technique [0002] Temperature determines the shelf life of food to a large extent, and food often deviates from the recommended temperature conditions during production and distribution, resulting in food spoilage even though it is within the shelf life indicated on the product label. Especially for products that must be circulated in the cold chain, when the temperature shifts, the safety hazard becomes more serious, so the TTI (Time-Temp...

Claims

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Application Information

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IPC IPC(8): G01N21/77
Inventor 闫文杰李兴民王婧李文文宋海波吴祥英
Owner BEIJING UNION UNIVERSITY
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