Abstract: A kind of clarified juice beverage of Elaeagnus angustifolia L. from Kezhou and Kashgar of Xinjiang was prepared through pulping, rough filtration, enzymolysis, fine filtration, blending, and sterilization. The optimum enzymolysis technological conditions were determined by single factor and orthogonal experiments, as follows:enzymolysis temperature 50 ℃, enzymolysis time 150 min, and enzyme addition 0.10%; the optimum blending and sterilization technological conditions were: white sugar addition 3.0%, VC addition 0.20%, sterilization temperature80 ℃, and sterilization time 10 min. The Xinjiang Elaeagnus angustifolia L. juice beverage prepared under these conditions was clear and bright, moderately sweet and sour, safe and healthy.