The whole sweet orange cloudy juice was produced for investigation in the current study. Treated with pectinase and protease, one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions based on juice yield and suspension stability. The optimum conditions were as follows: pectinase amount 0.01%, protease amount 0.2%, the enzymolysis time 40 min, and the enzymolysis temperature 40 ℃. In these conditions, the 30% puree content whole fruit juice yield was up to 83.27%, and the absorbance at 660 nm was 0.431. The results showed that the enzymatic treatment could improve the juice yield greatly and remain the cloudy juice good suspension stability. After the enzymatic treatment, the 20% and 30% puree content whole fruit juice could preserve good organoleptic properties.