The present invention relates to a diced peach product, which can prevent browning and improve the texture, and a preparing method thereof. More specifically, the diced peach preparing method includes: a soaking step (S100) of soaking peach flesh parts in salt water or a vitamin C solution after peeling peaches to prevent the browning of the peach flesh parts； a steaming step (S200) of steaming the soaked peach flesh parts at 98°C for 5-10 minutes； a dipping step (S300) of dipping the steamed peach flesh parts in ice water to prevent the tissue of the peach flesh parts from softening and maintaining the hardness thereof； a dicing step (S400) of dicing the peach flesh parts into 1.6-2.4 mm pieces after removing moisture included in the peach flesh parts after the dipping step (S300)； a mixing step (S500) of mixing the peach flesh parts with a mixed liquid prepared by mixing 30 wt% of sugar, 10 wt% of oligosaccharides, 10 wt% of liquid fructose, and 50 wt% of purified water at the ratio of 8:2； and a freezing and storage step (S600) of storing the mixed peaches in a standard pack, rapidly freezing the peaches at -40°C or lower for 48 hours, and storing the peaches at -18°C. The present invention can reduce the amount of sugar mixed with the peaches and use the mixture of the relatively cheap oligosaccharides and liquid fructose to lower the cost and calories. The diced peach product can be prepared by anyone easily through a pretreatment process for preventing browning and improving the diced peach flesh texture, thereby improving user convenience. The diced peach product can be easily mixed with shakes, smoothies, juice, and yogurt products to be widely and conveniently utilized in cafes and outdoor food carts. 본 발명은 갈변방지와 조직감을 향상시킨 복숭아 다이스 및 그 제조방법에 관한 것으로, 더욱 자세하게는 복숭아 과육의 변색방지를 위해 비타민C 또는 소금물에 복숭아의 껍질을 벗긴 후 복숭아 과육을 침지하는 침지단계(S100)； 상기 침지 후 복숭아 과육을 꺼내어 98˚C, 5~10분간 스팀에 찌는 찌는단계(S200)； 상기 복숭아 과육이 물러지는 것을 방지 및 경도유지를 위해 구비된 얼음물에 쪄진 상기 복숭아 과육을 담금하는 담금단계(S300)； 상기 담금단계 후
