The fermentation conditions of persimmon fruit lactic acid beverage were optimized by single factor and orthogonal test and the stability， taste and quality of the product were also evaluated. The results showed that Lactobacillus plantarum was more suitable for fermentation of persimmon fruit. The optimum fermentation parameters were： fermentation temperature 33 ℃， strain inoculation amount 4%， fermentation time 14 h. Combination of 0.15% CMC-Na， 0.15% pectin， and 0.08% guar gum showed the best stabilization effect on the persimmon lactic acid beverage. The viable cell amount of lactic acid bacteria in the viable bacteria-type beverages was still higher than 5×107 CFU/mL after stored at 4 ℃ for two weeks. The persimmon lactic acid beverage not only retained the nutrition and flavor of the persimmon， but also exerted unique flavor produced by the fermentation of lactic acid bacteria.