Abstract: Enzymatic hydrolysis with pectinase was used to increase the juice yield of red heart kiwi fruit. The effects of pectinase dosage, pH value, enzymatic hydrolysis temperature and time on juice yield were studied through single factor and orthogonal experiments. The optimum process parameter were the pectinase dosage0.06%, natural pH, enzymatic hydrolysis temperature 47℃ and reaction time 170min, the juice yield of red heart kiwi fruit was 82.36%, which increased by 32.06% compared with the blank test with no pectinase. The pectinase dosage was the most remarkable factor.