Abstract:In order to enrich the product categories of persimmon and expand sales channels，Mopan persimmon was employed as raw material in this study to investigate the optimal fermentation process of persimmon enzymes（persimmon jiaosu）.Single-factor experiments and orthogonal experiments were conducted with functional quality and sensory quality as evaluation indexes.The physical and chemical properties，functional quality and flavor quality of persimmon enzymes were also assessed.The results showed that the optimal fermentation conditions of persimmon enzyme were as follows：10%sugar，0.10%inoculation amount，fermentation temperature of 30 ℃，and a fermentation period of 6 days.Under these conditions，the total phenol content of persimmon jiaosu was（247.33±4.15）mg gallic acid/kg，sugar content was（8.93±0.65）°Bx，and acidity was（8.57±0.38）g/L.The result of organic acid distribution analysis showed high contents of lactic acid and acetic acid，which can directly contribute to the functional characteristics and sensory quality of persimmon jiaosu products.The result of antioxidant property assay showed that the free radical scavenging rate of 2，2-diphenyl-1-picrylhydrazyl（DPPH）was（90.23±4.40）%，the free radical scavenging rate of 2，2′-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）diammonium salt（ABTS）was（94.72±2.81）%，the activity of catalase（CAT）enzyme was（426.62±6.90）U/mL，and the hydroxyl free radical scavenging rate was（45.18±4.76）%，indicating excellent antioxidant properties of persimmon jiaosu produced under the fermentation conditions.The result of gas chromatography-mass spectrometry-olfactometry（GC-MS-O）flavor evaluation showed that persimmon jiaosu contained characteristic aroma compounds，such as ethyl hexanoate，ethyl octanoate，phenyl ethanol，ethyl phenylacetate，imparting a unique aroma to the products.This study provides a reference for high value utilization and intensive processing of persimmon.