Abstract:The fruit pomace of Chaenomeles sinensis （Thouin） Koehne,after juice extraction,was enzymatically hydrolyzed and pulped to improve the sensory quality of the fruit juice.The enzymatic hydrolysis process and the formulation of cloudy juice were investigated using the orthogonal array design and fuzzy mathematics.The juice yield was increased by （28.45±0.62）%,following enzymatic hydrolysis used pectinase and cellulase at a concentration of 0.022 g/L and mass ratio of 1∶1,with incubation at pH 4.0,at a temperature of 35℃,for 60 min.The taste of the fruit juice was significantly improved by added 1.6 g/L white granulated sugar and fructose syrup as sweeteners at a mass ratio of 1∶3,and the slurry addition of 7% produced by the enzymolysis and pulping of pomace.