Abstract: Astringent persimmon was used to process clarified persimmon juice. In this paper, the major techniques such as temperature of filtering persimmon juice, selection of clarificants and determination of optimum clarifying condition were studied. The results showed as follows: temperature of filtering persimmon juice is 60 ℃, effect of polyamide(PA) is the best in the nine clarificants. The optimum condition of clarifying persimmon juice is that using 1.5% polyamide clarifies it at 45℃ for 20 min, then, using 0.3% pectinase treats the juice.