目的 解决发酵蓝靛果果汁在加工过程中易产生浑浊、降低果汁品质的问题。方法 将聚乙烯吡咯烷酮(PVPP)与果胶酶复配后得到复合澄清剂，采用单因素试验及响应面实验进行优化，并评价贮藏稳定性。结果 得到了最佳澄清工艺参数，澄清温度为34 ℃，澄清时间为40 h，复合澄清剂的添加量为3 g/L。在该条件下果汁的透光率为94.92%。与未澄清的果汁相比，澄清后果汁的涩度降低、澄清度提高、亮度增强、呈淡紫红色，有效提升了果汁的品质。在4 ℃条件下贮存28 d后，经澄清处理后蓝靛果果汁的pH、总酸含量和可溶性固形物含量的波动范围较小，感官品质保持良好。结论 采用此方法可以有效澄清发酵蓝靛果果汁，使果汁保持良好的贮藏稳定性，为延长发酵蓝靛果果汁货架期提供了新思路。

The work aims to solve the problem that fermented Lonicerna Caerulea juice is easy to produce turbidity which reduces the juice quality during processing. The composite clarifier was obtained by compounding PVPP and pectinase, optimized by a single-factor test and response surface experiment to evaluate its storage stability. The clarification process was obtained as follows:clarification temperature of 34 ℃, clarification time of 40 h, and compound clarifier addition of 3 g/L. The light transmission rate of juice under this condition was 94.92%. Compared with the unclarified one, the astringency value of the clarified juice was reduced, the clarity was improved, the brightness was enhanced. The juice was pale violet red. The juice quality was effectively improved. The fluctuation range of pH, total acid, and soluble solids of clarified fermented Lonicerna Caerulea juice was small after 28 d of storage at 4 ℃. The sensory quality was maintained well. This method can effectively clarify the fermented Lonicerna Caerulea juice while maintaining good storage stability, which provides a new idea for extending the shelf life of fermented Lonicerna Caerulea juice.