The invention relates to a low-frequency ultrasonic-assisted desugaring and deacidification method for concentrated waxberry juice, belonging to the technical field of food processing. The method comprises the following steps: (1) raw material pretreatment: at normal temperature, with protection from light and oxygen, thawing the concentrated waxberry juice stored at -18 DEG C, and diluting with distilled water; (2) low frequency ultrasonic-assisted desugaring treatment: mixing the diluted waxberry juice with 85-95% ethanol solution in a certain proportion, performing supersonic treatment and a series of after-treatment to obtain desugared waxberry juice partial polysaccharide of which is removed; (3) deacidification treatment combining a chemical process and a low-frequency ultrasonic method: adding a certain amount of a chemical deacidification agent to the desugared waxberry waxberry juice, shaking to be uniform, performing low-frequency supersonic treatment, refrigerating, standing, centrifuging, filtering and removing precipitation; obtaining a deodorized waxberry juice product with a total sugar removing rate of 48-52% and a total acid removing rate of over 45%. The low-frequency ultrasonic-assisted desugaring and deacidification method for waxberry juice has the advantages that the waxberry juice pigment retention rate is high, the operation is simple, the production cycle is short, the cost is low, the production process is safe, the desugaring and deacidfication effects are remarkable, the efficiency is high, the method is favorable for industrial mass production, and the like.