The invention discloses a fruit and vegetable juice processing method capable of inhibiting enzymatic browning. The method includes the steps that 0.2-0.8 g/ml fructosan, 0.004-0.008 g/ml hesperidin and a 0.05-0.1 g/ml neuraminidase inhibitor are added into fruit and vegetable juice, the fruit and vegetable juice is put into an ultrasonic treatment kettle, ultrasonic treatment is carried out for 5-20 min at the ultrasonic power density of 40-100 W/cm<2>, static treatment is carried out for 10-15 minutes after ultrasonic treatment is stopped, and deoxidization sealing is rapidly carried out. Bymeans of the method, the enzymatic activity can be passivated at a low temperature, and enzymatic browning is inhibited; besides, the influence of thermal processing on the physical and chemical properties of the fruit and vegetable juice is avoided, and thus the nutritional ingredients and sensory quality of the fruit and vegetable juice are better maintained.