Abstract: In order to improve the stability of peach juice, high pressure homogenization was applied to process yellow peach juice.Based on single factor experiment, response surface method was used to optimize the homogenization conditions by using juice stability coefficient and centrifugal precipitation rate as the response value. The results showed that when the homogenization pressure was 30 MPa, the temperature was 32 ℃ and the number of homogenization was 3 times, the stability coefficient and centrifugal sedimentation rate of peach juice was 0.928 and 10.57%, respectively, which indicated good stability.Moreover, the particle sizes of peach juice before and after high-pressure homogenization were determined by particle size analyzer, the average particle size was 3.840 μm before homogenization and 0.722 μm after homogenization, indicating that the stability of fruit juice was significantly improved due to the reduced particle size. In addition, microscopic analysis also showed that the cell debris in the homogenized juice increased obviously, and became smaller, non-adhesive and scattered.