QUALITY TESTING AND IMPROVEMENT OF TRADITIONAL SEAWEED BEVERAGE PROCESSING

Abstract

As the Sargassum Seaweed and some herbs as Plantago Asiatica L(PAL), Pouzolzia Zeylanica Benn(PZB), Imperata Cylindrica Beauv(ICB), ... have been found to be rich in minerals, especially Ca, Mg, K, Fe, Cu, ... The production of “Seaweed Drink” is not only an invention of the delicious, nutritious and cheap soft drink, but also the good way to use these wild materials. The Seaweed drink from 100g Seaweed, 150g PAL, 150g PZB, 50g ICB and others sub materials contains 87.4ppm Ca, 53.8ppm Mg, 398ppm K, 1.4ppm Fe, 0.11 ppm Cu. Besides, using the Thin Layer Chromatopgraphy (TLC), we also found Aucubin, a diuretic and Flavonoid in the Seaweed drink. Briefly, Seaweed drink, thanks to its nutritious ingredients, reasonable price and its good flavor, is a good choice for the beverage industry.