The invention discloses a
fruit juice processing method capable of sterilizing and maintaining the color. The method comprises the following steps: S1, selecting fruits which are close in maturity, intact in appearance and free from
plant diseases and
insect pests; S2, cleaning, peeling, denucleating and dicing the fruits, then juicing the fruits, filtering the obtained juice, and filling the juice into a container; S3, transferring the juice and the container to a high
light treatment chamber, and carrying out intensive
pulse light flash treatment; S4, carrying out heat treatment on the fruitjuice subjected to the pulsed flash treatment; and S5, cooling the
fruit juice subjected to heat treatment, and putting the cooled
fruit juice into a sterile
bottle. The intensive
pulse light treatment sterilizes the fruit juice and passivates
polyphenol oxidase in the fruit juice; the treatment of pulsed highlight treatment makes enzymes or
bacteria more sensitive to heat, so good sterilizationand
enzyme inactivation effects on the juice can be achieved without a very high temperature in following-up heat treatment, so
browning of the juice is effectively inhibited, and the original color and
flavor of the juice can be reserved as much as possible.