Abstract: Actinidia argute enzyme suck jelly was produced after fermentation and blending using Actinidia arguta as the experimental material, and the process technology was optimized by orthogonal test on the basis of single factor experiment, then the recipe of Actinidia argute enzyme suck jelly was determined by sensory qualities evaluation, finally the nutrients contents were compared with market suck jelly and juice via detecting total phenols,flavonoids and VC indicators. Results showed that the optimal process formulation was determined as follows: Actinidia arguta enzyme addition of 35%, white granulated sugar addition of 5%, citric acid addition of 0.06%, and carrageenan addition of 0.8%. The suck jelly prepared by this formula presented delicate, sweet and sour tastes,and unique Actinidia arguta aroma, and higher nutrients（total phenols, flavonoids and VC） contents compared with market products. In conclusion, this product has broad development prospect as a novel suck jelly with unique flavor and health function.