Enzymatic preparation and short-term storage of clarified onion juice Abstract: This experiment studied the technology of preparing clarified onion juice with pectinase and the short-term storage performance of clarified onion juice. The optimum conditions of processing onion juice with pectinase were optimized, and the optimum conditions were determined by orthogonal test: enzyme addition 0.04%; Response time120min; Functional temperature 50℃; During the short-term storage of clarified onion juice, adding 0.6g/kg potassium sorbate combined with refrigeration at 4℃ can not only achieve good antiseptic effect, but also maintain good clarification effect.