The work aims to study and compare the astringency reducing effects of different deastringency methods on Lonicera edulis juice, so as to improve the taste of the juice. The Lonicera edulis 'bud' was used as raw material. After enzymolysis by complex enzyme, tannin removal rate and anthocyanin retention rate were adopted as indexes to compare the deastringency effect of juice by activated carbon combined with ultrasonic deastringency method and casein deastringency method. On the basis of single factor test, response surface test was carried out to optimize the deastringency process conditions. According to response surface analysis with casein deastringency method, the optimal process parameters were determined as follows, 0.9% casein content, 56 ℃ reaction temperature and 33 min reaction time. Under these conditions, the tannin removal rate was (62.13±0.29)%, and the anthocyanin retention rate was (67.53±0.14)%. Under the optimized conditions, the tannin removal rate and anthocyanin retention rate of Lonicera edulis juice are high, and the taste of the juice is improved, which provides practical application value for improving the quality of Lonicera edulis juice.