Abstract:This paper aimed to obtain the best formula of Rosa roxburghii Tratt （cili）juice with prebiotics.Cili juice was used as the raw material to conduct the single-factor experiment on the deastringency of cili by selecting the addition amount of tannase，hydrolysis time，hydrolysis pH value and hydrolysis temperature.The factors and suitable range of cili with better deastringent effect were selected，the tannin content was taken as the index，and the reaction conditions with the best deastringent effect were studied by orthogonal experiment.The optimum formula of roxburgh rose juice with prebiotics of oligofructose，galactose and inulin was obtained by orthogonal experiment with the best raw material of cili juice.The results of single factor experiment showed that the tannase content，hydrolysis time，hydrolysis pH value and hydrolysis temperature all had significant effects on the tannin content of cili juice （P＜0.05）.At the same time，the orthogonal test results showed that the influence order of each factor on the tannin content of cili juice was as follows：hydrolysis temperature>hydrolysis pH value>tannase addition amount>hydrolysis time.The best condition for removing the astringency was tannin enzyme 0.8%，hydrolysis temperature 45℃，hydrolysis pH 4.5，hydrolysis time of 80 min，and the tannin content was reduced by 94.37%，which effectively reduced the tannin content in cili juice.The orthogonal results of flavors with different proportions of prebiotics showed that cili juice produced under the conditions of 20%cili juice，fructooligosaccharide 4.33 g/100 mL，galactooligosaccharide 5.5 g/100 mL，and inulin 4.5 g/100 mL were sweet and sour with a rich cili aroma.