The objective of this study was to investigate the effects of soaking water ratio and drying methods on the water absorption， color and total phenolic content of peach gum during the commercialization of peach gum. Results showed that the water absorption of peach gum could reach up to 26 times of its original weight. The average content of total phenol in unsoaked peach gum was 2.49 times than that of the sample after soaking. The average content of total phenol in the sample after vacuum freeze-drying under different ratios was 1.14 times than that of the sample after heat pump drying. There was a significant color difference （P<0.05） between the soaked sample and the unsoaked sample， moreover， the color saturation， brightness and b* value were significantly increased （P<0.05）. Besides， the color difference of the sample after vacuum freeze-drying was lower than that of the sample after heat pump drying. The results of correlation analysis showed that the total phenolic content was positively correlated with L* value （P<0.01）， and negatively correlated with △E value（P<0.05）. In this study， it was clear that the color saturation and brightness of peach gum were significantly improved during the process of soaking， except lightness. Vacuum freeze-drying could reduce the chromatic aberration of the sample while retaining the content of phenolic substances in peach gum.