Abstract:With persimmon as the main raw material，mixed fruit powder juice（concentration 2%）mixed with the mass ratio of coconut milk powder，passion fruit powder and kumquat fruit powder at 2 ∶2 ∶1，carrageenan and konjac gum were used as gel，sensory score was used as evaluation index，the ratio of persimmon pulp to compound fruit powder juice，the proportion and addition of gum，the addition amount of white granulated sugar and other factors and levels were studied.Through single factor experiment and response surface analysis，the optimum formula of compound persimmon jelly was obtained as follows：the mass ratio of persimmon pulp to compound fruit powder juice was 6 to 4，the mass ratio of carrageenan to konjac gum was 3 to 1，the total amount of compound gum was 1.4 %，the amount of mixed juice was 25 %，the amount of white granulated sugar was 14 %，and the amount of citric acid was 0.13 %.The compound persimmon jelly prepared by this formula has the advantages of harmonious and pleasant fruit aroma，moderate acidity and sweetness，uniform and elastic texture.