In response to the problem of poor color value quality of restructured vacuum freeze-dried (FD) peach products(mulberry powder as a toner and peach pulp compounded to obtain)， study explored the optimal quality process for color adjustment of composite mulberry powder. Based on the ultrasonic homogenization treatment， orthogonal experiments were used to optimize the mulberry powder addition amount， pH value， and the proportion of auxiliary materials added (maltodextrin and microcrystalline cellulose)， and sensory evaluation was carried out combined with fuzzy comprehensive evaluation. The results showed that mulberry powder addition amount 0.025 g， pH 3.0， the proportion of auxiliary materials added (maltodextrin ∶ microcrystalline cellulose = 1∶1) 15% had the best color and nutritional quality (L* value was 49.17， a* value was 11.13， b* value was 4.69， C value was 12.08， h value was 2.26， total anthocyanin content was 5.14 mg/L)， and sensory score was 73.37. This study provides a technical reference for the color quality control of restructured FD fruit and vegetable products.