By adding different mass fractions of citric acid to homemade kelp paste, the stability of kelp drink packaging with fragrant film is studied. Experiments show that increasing 0.4% citric acid can effectively inhibit kelp jam pH. Citric acid with different concentration degrees could affect the viscosity of the system. 0.8% of citric acid can effectively maintain sensory quality of kelp jam. Sensory evaluation shows that fragrant polypropylene film packaging could inhibit the fishy smell of kelp paste. In the horizontal comparison among pH value, viscosity and centrifugal sedimentation rate, it is found the viscosity is inversely proportional to centrifugal sedimentation rate. When the citric acid mass fraction is from 0 to 0.6%, by increasing mass fraction of citric acid, the solution viscosity increases, while centrifugal sedimentation rate decreases.