Abstract: The higher requirements were put forward for the stability of Chaenomeles sinensis (Thouin) Koehne cloudy juice, becausehighcontentof insoluble solids was easy to form precipitation during product storage. To improve the storage quality of product, the effects of juice extraction method, stabilizer selection and sterilization method on juice stability were studied with the fresh Chaenomeles sinensis (Thouin) Koehne as raw material. Results indicated that juice processed by beating had significantly increased insoluble solid contents (36.56 ± 1.27)% than squeezing, which was more conducive to the improvement of aroma and nutrients. Selection and compounding of stabilizers experiments showed that viscosity and suspension stability were (23.55 ± 0.78) mPa·s and (94.19 ± 0.91)%, and the weighted stability was highest, when the optimal dosage of xanthan gum, guar gum, and gellan gum were 0.02%, 0.02% and 0.10% respectively. The cloudy juice was sterilized by HTST (121 ℃/0.1 MPa/30 s), which could well keep the total plate count in juice below 2 lg CFU/mL during storage period (≤40 d).HTST juice maintained the better suspension stability (65.17 ± 0.83)% than pasteurization juice (90 ℃/15 min), and its sensory qualities were well controlled during storage (sensory scores>8). This study provides a theoretical basis for improving the stability of juice in processing and storage.