Abstract: Passifloraceae was utilized as raw material to brew fruit juice via enzymatic hydrolysis of passifloraceae with pectinase and cellulose by response surface methodology ( RSM) .The one-factor-at-a-time method was adopted to investigate the effect of the ratio of material, cellulase to pectinase ratio, p H, hydrolysis temperature and time on juice yield. The interactions of the three independent variables were analyzed using Box-Behnken design and response surface analysis. The optimal hydrolysis conditions for producing passifloraceae juice were found to be enzymatic hydrolysis with a mixture of pectinase ( 0.06‰) and cellulose ( 0.09‰) for 60 min at 38.8 ℃. Under these conditions, juice yield of 94.21% was agreeing with the predicted value ( 94.237%) .Response surface methodology to optimize enzymatic hydrolysis of passifloraceae with pectinase and cellulase for increasing juice yield was viable, which would provide the theoretical basis for the further research of passifloraceae juice, wine and vinegar.