Abstract:Kombucha fermentation broth and Laiyang pear were used as raw materials，carrageenan and konjac gum were used as gelling agents，and white sugar and citric acid were used for blending to develop a nutritious，delicious fermented jelly.The Box-Behnken method was used to optimize three factors on three levels，with data from single factor experiments.The response surface optimization design experiment further explored the processing technology of Kombucha fermentation broth Laiyang pear jelly.Final optimal process parameters were as follows：500 mL of kombucha fermentation broth 410 mL/L added Laiyang pear juice，14 g/L of gelling agent（with carrageenan to konjac gum mass ratio of 2∶1），and 150 g/L of added white sugar.Citric acid was added at 1.2 g/L.Jelly prepared using this formula had a golden color，moderate hardness，smooth taste，the unique aroma of kombucha，and the sweetness of Laiyang pear.