Abstract: In this paper, the technology of processing jujube juice was studi ed .By orthogonal experiment with pectinase, the optimum extracting condition abo ut were pectinase quality,temperature,time,pH value and ratio of jujube to wat e r were obtained. The results showed that the pectinase method was better than t he hot water methed,and the rate of extraction,the sugar content,soluble solids and vitamin C all increased by 16.12%, 9.82%, 4% and 0.22mg/100ml respective ly. The final product still maintained the original colour and good flavour.

Key words: jujube, juice, pectinestease enzyme, processing technology