田玉红^1，2，钱中华^1，2，黄树丽^1，2，尹花^1，2

（1 啤酒生物发酵工程国家重点实验室，山东青岛266061；2 青岛啤酒股份有限公司科研中心，山东青岛266061）

摘要：基于红藻的抗氧化功能，利用红藻和酒花等原料，通过单因素实验和DOE实验（Design of experiment）设计，开发了一款红藻饮品。制得的红藻饮品解决了海藻的腥味问题，具有良好的可饮性并保留了相应的功能。

关键词：红藻；酒花；饮品；可饮性；抗氧化

Development of Red Algae Beverage Based on Fermentation Factors of Marine Microorganisms

TIAN Yu-hong^1，2，QIAN Zhong-hua^1，2，HUANG Shu-li^1，2，YIN Huan^1，2

（1 State Key Laboratory of Biological Fermentation Engineering of Beer，Qingdao 266061，China；2 Technology Center of Tsingtao Brewery Co.Ltd，Qingdao 266061，China）

Abstract: A red algae beverage was developed by single factor experiment and DOE experimental design，based on thefunction such as antioxidant of red algae. Red algae and hops were used as the raw materials. The prepared beveragesolves the problem of the smell of seaweed，has good drinkability and keeps corresponding functions.

Key words: red algae；hop；beverage；drinkability；antioxidant

（2018年第21卷第5期）