Abstract:This study investigated the effect of different treatment method on the juice yield and quality of blackcurrant（Ribes nigrum L.）juice. With the frozen blackcurrant thawed as the experimental raw materials，this study discussed the effect of hot blanching，enzymolysis，and ultrasonic treatment on the juice yield of blackcurrant juice. The juice yield，polyphenol content，color，total sugar content，protein content，and antioxidant capacity of different treatment method were compared and analyzed. The results showed that the juice yield was increased by 40.28% compared with that of the direct thawing group after hot blanching at 80 ℃for 15 s，followed by ultrasonic treatment at an ultrasonic frequency of 400 W，an ultrasonic time of 40 min and an ultrasonic temperature of 40 ℃，and then enzymatic thawing for 40 min at 50 ℃using a 0.2% composite enzyme（cellulase and pectinase mass ratio of 1∶1）.