The processing technology of cloudy Jujube juice produced by enzymatic hydrolysis was studied.Fresh jujubes were raw material.The effect of heating time,enzyme preparation and enzyme hydrolysis conditions on physical and chemical properties of cloudy jujube juice were investigated.The results showed that the optimum condition was heating at 100℃ for 4 min,and the cloudy jujube juice produced by multi-enzyme(the compound of pectinase and cellulase) had the better stability;the mean diameter of suspending particles for cloudy jujube juice was the smallest with multi-enzymes treatment which was 515.814 nm.The optimum conditions for enzymatic hydrolysis of jujube juice by the response surface methodology were: enzyme mixture ratio(cellulase∶ pectinase) 3.08∶ 1(w/w),enzyme concentration 0.002 8 g/dL and enzymatic hydraolisis time 16.40min.Under the optimum conditions,the turbidity,turbidity retention rate and AA content were 1.559,26.82% and 0.422 mg/mL,respectively.