Abstract: For the development of Phyllanthus emblica juice beverage, Phyllanthus emblica fruits were used as the test material, single factor and orthogonal experiments were used to optimize the processing technology of Phyllanthus emblica juice. The results showed that the optimal process parameters for Phyllanthus emblica juice were as follows: material-liquid ratio of 1∶2（g/g）, steviol glycoside addition of 0.080 g/100 g, pectinase addition of 0.03 g/100 g, and homogenization time of 60 s. The Phyllanthus emblica juice produced by this process received the highest sensory score（88.07 points）,with a tannin content of 2.39 mg/L, soluble solids content of 13.37%, and gallic acid content of 1.401 mg/mL. The total bacterial count, coliform count, and mold colony count of the juice all met national standards. The color of the fruit juice was light yellow, without obvious precipitation, with a refreshing aroma of P. emblica and it retained the unique sweetness characteristics and flavor of P. emblica. The sour and astringent taste were not obvious, and the taste was mellow.