To enhance the range of processing methods for kiwifruit and increase its value,enzyme products were prepared through fermentation technology using kiwifruit as a raw material.According to the"Good Produc-tion Practice for Edible Enzymes"(T/CBFIA 08002-2016)and"Plant Enzymes"(QB/T 5323-2018)enter-prise standard analysis methods,the physical and chemical indexes of finished products were analyzed.The fer-mentation process of kiwifruit was optimized by single-factor and orthogonal tests.The results showed that the optimal fermentation process was as follows:compound pectinase supplementation at 0.04 g/L,yeast at 0.05 g/L,acetobacter at 0.07(V/V),fermentation temperature at 32℃,fermentation time of 5 days.Under the fer-mentation conditions,the acetic acid content of the kiwifruit enzyme product was6.17 g/100 mL,and the solu-ble salt-free solid was 6.65 g/100 mL.The product exhibited a refreshing aroma,a mild sour taste,a slight yellow color,a slight green color,and a rich luster.
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