Abstract:The processing technology of a clarified Dendrobium officinale and red dates compound fruit beverage was studied.The result of single factor experiment showed that the sensory quality of the compound juice was optimal for Dendrobium officinale of 35 g/L and red dates of 35 g/L.The compound fruit beverage was treated by pectinase and cellulose.Based on single-factor experiment，orthogonal design was used to research the influences of complex enzyme dosage，enzyme proportion，enzymolysis time and temperature on light transmittance and browning degree.The results indicated that the optimum technical parameters was enzyme dosage of 0.05 g/L，enzyme proportion of 2.5 ∶1（mass ratio），enzymolysis time of 45 min and enzymolysis temperature of 60 ℃.Under above conditions，light transmittance of the clarified compound juice was 89.87%and browning degree was 0.476.After clarification，the clarified Dendrobium officinale and red dates compound fruit beverage had transparent color and good flavor.