Persimmon enzyme preparation method and product thereof

The invention relates to a persimmon enzyme preparation method which comprises the following steps: (1) pretreatment: selecting fresh and ripe persimmons without spoilage, washing and cleaning, draining water, and removing astringency; (2) pulping: adding purified water into the pretreated persimmons in the step (1), crushing and pulping, and controlling the mass ratio of the persimmons to the purified water to be 1: 1; (3) adjusting the sugar degree and the pH value, adding cane sugar with the mass fraction of 10-20% into the persimmon pulp obtained in the step (2), adjusting the sugar degree to 20%, and adjusting the pH value to 4-5; (4) performing enzymolysis, namely adding a compound enzyme into the persimmon pulp of which the sugar degree and the pH value are adjusted in the step (3), and performing enzymolysis at 50 DEG C for 2.5 hours, the compound enzyme comprising pectinase, cellulase and tannase; (5) sterilization and enzyme deactivation: treating the persimmon pulp subjected to enzymolysis in the s