Orange slices are prone to browning in the drying process. In order to better maintain the color of orange slices during processing, the effects of five different color fixatives (ascorbic acid, citric acid, L-cysteine, sodium sulfite and β-cyclodextrin) on browning of orange juice and orange pomace were studied. And different ultrasonic power intensity (30%, 40%, 50%) was used to pretreat and then treated with color fixatives. The product was baked at 70 ℃ for 8 h, and its color was determined every 1 h to explore the best anti-browning treatment conditions. The results showed that 0.20% sodium sulfite treatment had the best anti-browning effect when the color fixatives was treated alone; combined with ultrasonic pretreatment, the best anti-browning effect in orange juice and pomace was 40% ultrasonic power intensity combined with 0.20% sodium sulfite, which was verified on orange segments to have the most obvious anti-browning in this condition.