Abstract: 【Objective】 To explore the optimal enzymatic hydrolysis process parameters of sweet sorghum juice and provide technical reference for the development and utilization of sweet sorghum related products. 【Method】 Using Xinjiang No.3 sweet sorghum as the material, on the basis of single factor experiment, Box-Behnken response surface design was used to investigate the effect of pectinase addition, enzymolysis time, enzymolysis temperature, and enzymolysis pH on sweetness. As for the effect of enzymatic hydrolysis of sorghum juice, a quadratic multiple regression model was established with Design-Expert 8.0 and the test results were analyzed by variance. 【Results】 After response surface optimization and verification, the optimal enzymatic hydrolysis process parameters were: pectinase dosage 0.06%, enzymatic hydrolysis time 4h, enzymatic hydrolysis temperature 50℃, enzymatic hydrolysis pH4.0, under these conditions, sweet sorghum, the juice transmittance was 85.54% and the viscosity was 1.30mPa.s, which was in good agreement with the predicted model value (85.71%, 1.23mPa.s). 【Conclusion】 After optimizing the enzymatic hydrolysis process conditions through response surface tests, the clarity of sweet sorghum juice is significantly improved while its nutritional value maintained to the greatest extent, which can provide a data basis for subsequent research and production