Abstract: This experiment aimed to process cornus fruit concentrate by fresh cornus fruit. The concentrate was made by these technologies of continuous cooking,enzyme liquidized,centrifugate,clarifying and membrane filter,vacuum concentration.The result showed that,temperature of cooking was 80 ℃,time of cooking was 30 min,ratio of fruit and water was 1 ∶ 4; temperature of enzyme was 50 ℃,additive amount of enzyme was 0.05%,time of enzyme was 90 min.The thick liquid of fruit was pasteurized and centrifuged by centrifugation at 3000 r / min.Some technologic parameters were obtained from the experiment,they were used as a guide to produce cornus concentrate and industrialized parameters.