Abstract: The processing technology of clarifed Chinese dwarf cherry juice was studied by using Chinese dwarf cherry fruit as raw material. The main results of the study were as follow:The rate of extractraction and the tolal chroma was improved by proper blanching and apt blanching time was 3 min. Higher rate of extraction was obtained under rotating speed 3000 r/min for 30 s. To some extent,browning degree of juice was refreined when adding proper content of VC before extracting,it was reduced when adding more than 0.06 % VC. The content of total sugar,tannin,calcium and iron of the extracted juice was higher through the extracting technology adding pectinase than others,furthermore,higher rate of extraction and higher total chroma was obtained by this extracting technology. Transparence of juice might excel 90 %,tolal chroma of juice was higher than 2.50 through clarification by 0.02 % glutin,casein or PVPP. The treatment clarifying with casein could preserve higher content of calcium,iron,total sugar and total acid of clarified juice.

Key words: clarify, Chinese dwarf cherry juice, processing technology