The processing technology of clarified raw raspberry juice and beverage taste were studied.The effects of SC-Ⅱ on clarify based on light transmittance and turbidity were compared.Response surface methodology (RSM) was performed based on the single factor experiment to optimize the technological parameters.The best of light transmittance and turbidity of red raspberry juice were 76.6％ and 3.16 NTU and it was obtained under the conditions of SC-Ⅱ 0.04％,reaction temperature 42℃,and reaction time 1 hour.The Box-Behnken' s factorial design was used for the clarification.Results showed that the best formula of the beverage was:25％ red raspberry juice,10％ sucrose and 0.05％ citric acid.