食品科学 ›› 2006, Vol. 27 ›› Issue (11): 60-63.

• 基础研究 • 上一篇    下一篇

淀粉酶型时间-温度指示卡的研制

蔡华伟,  任发政,  张恒涛,  刘魏   

  1. 中国农业大学食品科学与营养工程学院教育部、北京市功能乳品实验室; 北京市大发正大有限公司; 以色列多若特阀门制造公司北京代表处
  • 出版日期:2006-11-15 发布日期:2011-11-28

Research of Amylase-Time-Temperature Indicator

 CAI  Hua-Wei,   Ren-Fa-Zheng,   Zhang-Heng-Tao,   Liu-Wei   

  1. 1.Laboratory of Functional Dairy Food of Beijng and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Beijing Dafa Chia Tai Co.Ltd, Beijing 101309, China;3.Beising Representation of Lsrael Dorot Automatic Control Valves, Beijing 100083, China
  • Online:2006-11-15 Published:2011-11-28

摘要: 本文以淀粉酶、淀粉和碘为原料,制作监测食品质量的时间-温度指示卡。通过试验确定了制作工艺参数。最终制作出的指示卡颜色变化明显,可以用于食品质量监测。

关键词: 淀粉酶, 淀粉, 碘, 时间-温度指示卡

Abstract: This research used amylase, the starch and iodine for raw materials, developed one time-temperature Indicator(TTI) which based on the amylase reactions systems, and established the processing processes parameters through testing. The final TTI has a remarkable colour changes and could be used for the food quality monitoring.

Key words: amylase, starch, iodine, time-temperature indicator