To study the effect of different desugaring pretreatment on litchi fruit powder, the effects of washing and yeast fermentation on the desugaring effect, dispersion characteristics, and nutritional quality of litchi fruit powder were studied. Results showed that the total sugar content of the untreated fruit powder was 155.61 mg/g and the desugaring rates of the fermentation and washing treatment were 84.02% and 71.59%, respectively. Compared with the untreated fruit powder, the bulk density, slide angle, and the angle of repose of litchi powder after washing and fermentation pretreatment decreased, and the bulk density, slide angle, and the angle of repose of litchi powder after fermentation treatment were lower than those of the washed fruit powder, indicating that the fermented litchi fruit powder had better mobility. The total phenolic content of fermented litchi fruit powder was 20.70 mg/g, followed by 19.82 mg/g in untreated fruit powder and 17.66 mg/g in water-washed fruit powder. DPPH radical and ABTS cationic radical scavenging activities were similar to the trend of total phenolic content, indicating that fermentation desugaring pretreatment better preserved the nutritional function characteristics of fruit powder. Scanning electron microscope results showed that the untreated fruit powder was uneven in size and sticky. The fermented fruit powder was smooth and wrinkled and the size of the particles was more uniform as the crushing time increased. However, the surface of the fruit powder pretreated by water washing was not smooth and had shrinkage, and with the increase in crushing time, the fruit powder appeared agglomeration. Therefore, the fermented desugaring treatment had better applications than the water-washing treatment.
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