A new time-temperature indicator (TTI) was prepared based on the stimulus-response principle of polydiacetylene liposomes. The polydiacetylene liposome solution was placed in water of different temperatures to explore its thermochromic properties. The liposomes formed by diacetylene monomers were encapsulated in calcium alginate gel microspheres by internal emulsification. The time-temperature indicator was composed of 0.25 g liposome gel microspheres and 0.5 g Tween-20 solution with different mass fractions (20%, 30%, 40% and 50%). The kinetic characteristics of TTI were studied by taking b as the color change parameter. The color transition temperature of polydiacetylene was 65 ℃. There was an exponential relationship between the variable parameters of TTI and time. The higher concentration and temperature the Tween-20 solution has, the faster the discoloration rate is, and the endpoint of discoloration is related to the temperature and the concentration of Tween-20 solution. The new time-temperature indicator with high temperature sensitivity has potential to be used to indicate the temperature history in food circulation.