Jujube (Ziziphus jujuba Mill.) is one of China’s unique agricultural and sideline products. However, the haze in cloudy jujube juice during storage affects the value of food and commodity seriously, which restricts the large-scale juice processed. In this study, the influence of storage time and temperature has been researched on soluble protein content, polyphenol content, pH and so on. The soluble protein content, turbidity and browning index went up when storage time and storage temperature were increased, but total phenolics, soluble pectin content and clarity and stability of jujube juice declined. However, pH in the entire storage period had changed little; temperature had a greater impact on stability during storage of fruit juice. That is to sayÿthe higher the storage temperature, the worse the stability of fruit juice. So the paper, improved the stability of jujube juice, which revealed the mechanism to provide data for reference.