Abstract:  A processing technology and critical operations of passion fruit juice were introduced.The passion fruit appropriate degree of maturation for processing was discussed,and the technical parameters of high juice extract content and satisfactory stability were studied.The results showed that high juice extract content of passion fruit is obtained by adding 0.05% α-amylase,and 0.25% pectinase under temperature 45℃ for 2.5 hours,followed by centrifuging,and the technology for satisfactory stability can be obtained by adding 0.15% xanthan gum and 0.15% CMC-Na,homogenized 3 times at 25～30 MPa pressure.

Key words: passion fruit, fruit juice, extract yield, stability, technology