Abstract:To improve the strawberry juice yield and clarity，the present study investigated the effects of the single enzyme（pectinase，cellulase，orxylanase）and complex enzymes（pairwise combination of the above single enzymes）on strawberry juice yield and clarity with fresh strawberries as raw materials.Based on the singlefactor experiments，response surface methodology was employed to optimize the enzymolysis conditions，including the addition amount and mass ratio of complex enzymes，and enzymolysis temperature and time.The strawberry juice after enzymolysis was subject to sensory evaluation.The results showed that the synergistic effect possessed by pectinase and cellulase significantly improved the strawberry juice yield and clarity，with the juice yield increasing from 64.16%（control）to 87.38%and the clarity from 2.34%to 72.83%.After optimization by response surface methodology，the strawberry juice yield and clarity reached 90.84%and 84.61%，respectively，under the following optimal conditions：complex enzymes amount of 0.17%，the mass ratio of complex enzymes（pectinase∶cellulase）of 3 ∶1，enzymolysis temperature of 41 ℃，and enzymolysis time of 35 min.Compared with the control group，the complex enzymes group had the highest sensory score and superior flavor and taste，indicating pectinase and cellulase could effectively improve the strawberry juice yield and clarity with better sensory flavor.