Abstract: Taking Gongcheng persimmon as the raw material, it was processed into persimmon juice using targeted techniques and formula. In order to maintain the better flavor and taste of persimmon juice, inhibit the browning of the juice during storage, the best formula of persimmon juice drinks were determined through response surface analysisThe addition amount of soybean protein was 3.50%, the addition amount of color enhancer was 0.50‰, the addition amount of color retention agent was 1.89‰, and the addition amount of stabilizer was 1.08‰. According to this formula, the persimmon juice drinks presented the orange-yellow, with clear color, no layering and no precipitation, delicate and soft taste, moderate sweetness, rich persimmon flavor and slight astringency.

Key words: persimmon, juice drinks, preparation, browning