Abstract:Using the corn flavonoid extract and tomato，apple and soybean fruit and vegetable juices as raw materials，fruit and vegetable compound enzyme beverage was developed.The optimal conditions for the fermentation of corn silk and fruit mixture were optimized by response surface methodology，and the antioxidant activity of the enzyme beverage was evaluated.The results showed that the optimum conditions for the fermentation of corn silk and fruit mixture were as follows：inoculum 2%，fermentation time 41 h，fermentation temperature 31 ℃.The obtained corn husk compound fermentation broth was formulated with 4 % white granulated sugar and 0.06 % citric acid，and the sensory score of the corn silk fruit and vegetable compound enzyme beverage was the highest under this condition.The test results showed that the corn silk fruit and vegetable compound enzyme beverage had a strong scavenging effect on DPPH free radicals.