| Laver is a type of economic seaweeds which has many health functions.It is of high nutritional value, rich in carbohydrates, unsaturated fatty acids, minerals, dietary fiber and vitamins. In this study, high economic seaweed along the coa-st of Fujian haitanensis (Porphyra haitanensis) as raw materials, the use of biolo-gical enzymolysis technol- ogy, biochemical tests, deployment of Chinese wolfbe-rry, high temperature sterilezation of canned and other technology, developed wit-h high iodine and antihypertensive effect of laver compound functional drinks.1, AS.1398 neutral protease was selected to zymohydrolysis laver, by single factor experiments, the hydrolysates of iodine content and sensory evaluation of the degree of hydrolysis as indicators, examined the influence on the quality of laver hydrolyzate of zymohydrolysis conditions as hydrolysis temperature, enzyme concentration, substrate concentration, pH and enzymatic hydrolysis time; and used Design Expert 7.1.6 software for dual response surface experimental design, the establishment of the reaction temperature (A), hydrolysis time (B), substrate concentration (C), pH (D) and the iodine content of laver hydrolyzate (Y), laver antihypertensive activity of ACE inhibitory peptides rate (Z) between the dynamic mathematical model. The variance analysis showed that the mathematical model can better predict the actual result of hydrolysis, enzymatic hydrolysis may be the best solution is derived. And mathematical models of actual production of laver hydrolyzate derived the optimum preparation conditions were: zymohydrolysis temperature 46℃, hydrolysis time 8h, 5% substrate concentration, zymohydrolysis pH6.5. In these conditions, iodine content of laver hydrolyzate was 8.68 mg / L, and ACE inhibition rate was 68.33%.2,In order to remove the fishy smell that exists in laver hydrolyzate, and t-he add ition of maltodextrin was 2.0%, while retained the original flavor of the basis of laver up in addition to bitter flavor. Meanwhile, the laver hydrolyzate and wolfberry juice to 3:2 (by volume) made of laver compound ratio of alloca-teon juice, according to sensory evaluation study to obtain the best recipe of la-ver compound functional drinks: compound juice 40%, sugar 4%, citric acid 0.1% . 3,By compared four kinds of thickened compound stabilizer as CMC-Na, xa-nthan gum, carrageenan,sodium alginate,on the stability of the effect of laver functional drinks, selected xanthan gum and CMC-Na were composite stabilizer. And by com- parative analysis to determine the additon of xanthan-CMC-Na (ra-tio 1:2) composite stabilizer was 0.15%.It can achieve better stabilizing effect.4, Through L9 (3~4) orthogonal to the turbidity and content of unstable compound drinks in suspension as an indicator of the conditions of homogeneous drinks. Deter- mined the best option for the uniform homogeneous of laver compound functional drinks was homogeneous temperature 45℃, homogeneous pressure 20MPa, homo- geneous twice.5,In order to avoid the browning phenomenon which generated in heat steri-lization , added 0.15% sodium erythorbate, to improve the sensory characteristics of drinks. Meanwhile, examined a variety of sterilization conditions on the laver compound functional drinks and the efficacy of sterilization,to determine the sterilization condition of laver compound functional drinks was 85℃, 15min.6,3 months of storage in the process, by observed the color of laver comp-ound functional drinks, pH, turbidity, free amino acid content, iodine content, ACE inhibition activity and other indicators of physicochemical and microbialogical changes, showed that different storage temperature on the quality of laver compound functional drinks has a significant impact, storage temperature will ac-celerate the decline in drink quality. Meanwhile, observed the color stability of drink which filled in both glass bottles and tin cans during 3 months storage . The results showed that preserved in the shadows, the two materials on the color stability was no significant difference.
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