Abstract: In order to improve the juice yield and transmittance of raspberry juice prepared by ultrasonic synergistic pectinase,the effects of ultrasonic power,ultrasonic time,pectase dosage,enzymolysis time and enzymolysis temperature on the juice yield and transmittance of raspberry juice were investigated. Based on the results of single-factor experiment,the Box-Behnken design was used to optimize the ultrasonic synergistic pectinase of raspberry.The juice yield and transmittance of raspberry were also used as response values. The approach of desirability function optimized the multi-objective approach and optimized the technological conditions for the preparation of raspberry juice by ultrasonic synergistic pectinase method.The experiment results showed that:ultrasonic power 100 W,ultrasonic time 27 min,pectase 0.06%,enzymolysis time 1.5 h,enzymolysis temperature 44℃,The maximum value of this desirability function was 0.89 and the corresponding juice yield and transmittance of raspberry was 84.05% and 88.82%. The experimental data was consistent with the prediction model prediction.It accounted for that the model was well regressive and the degree of fitting of actual test was high.