By adding different mass fractions of sugar to homemade kelp paste, the effects on the stability of kelp drink packaging with fragrant film were study. Experiments showed that it could effectively reduce the pH of the kelp paste system and maintained pH when the sugar contents were of 5% and 7%. With the increase of sucrose content, viscosity was gradually raised. Sensory evaluation showed that sugar could affect the sensory quality of the system and 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 was found that the viscosity and centrifugal sedimentation rate were inversely proportional. With the amount of sucrose and time being constant, the viscosity of the solution increased, the centrifugal sedimentation rate decreased. When the sugar mass fraction was ranged from 3% to 7%, pH remained unchanged substantially, viscosity gradually increased while the sediment rate decreased.