Development of fermented seaweed-plants beverage

Kelp, laver, spirulina, fruits and vegetables were used as materials in this paper. The mixture of seaweed with some starchy plants extracts and other plants extracts was fermented in turn by Monascus purpureus Went, compound bacteria and acetic acid bacteria.After aging and filtration, a good-taste beverage was manufactured.Experimental results showed that the fermentation time of the three fermentation stages was 8, 2, 9 days.The other fermentation conditions optimized by single-factor and orthogonal test were: seaweed extract to plants extract ratio was 1 to 2, soluble solids content of the initial fermentation broth was 35%, inoculation amount of compound bacteria was 5 × 10⁷ CFU·m L^-1, lactobacillus to yeast ratio was 15∶ 1.Under all these conditions the microbial index of the beverage accorded with the national standards and the final soluble solids level was 33.6%, p H was 3.25, lactic acid and acetic acid content was 418 mg·L^-1 and 1143 mg·L^-1 and ethanol content was below 0.5%.The process with good texture product was easy to operate which would serve as a model for solving the problem of low utilization efficiency with seaweed.