Abstract: In this study, Jianding persimmons of Binzhou City and Lintong Huojing persimmons from Shaanxi Province were used as raw materials, and the cryogenic freezing deastringency was investigated. Results showed that Jianding persimmons of Binzhou City were screened out as jelly production materials based on tannins, VC, flavone and total sugar contents. The single factors and orthogonal experiments demonstrated that the best formula of persimmon nutritional jelly was determined as follows: persimmon juice addition of 24%, konjac powder addition of 0.8%, sugar addition of 7%, citric acid addition of 0.16%. Under the technological parameters, the dietary fiber content of jelly could reach to 3.82 g/100 g, which could be claimed as‘dietary fiber source or containing dietary fiber’. These results could provide technical references for the development and utilization of persimmons.