Abstract: By combining new natural additives (whey protein, steviol glycosides, and Lactobacillus paracasei) in various proportions, de-sugared freeze-dried jujube powder was prepared. The physical properties, functional components, antioxidant capacity, and sensory characteristics of the de-sugared freeze-dried jujube powder were analyzed, and the performance of the de-sugared freeze-dried jujube powder obtained from different natural additive combinations was studied. The results showed that adding appropriate natural additives can significantly improve the wetting, solubility, and antioxidant capacity of the de-sugared freeze-dried jujube powder. Among these, the formulation JP-WSL1 (jujube powder:whey protein:steviol glycosides:Lactobacillus paracasei ratio of 7:1:1.5:0.5) had the best color, the smallest average particle size (6.25 μm), the lowest moisture content (6.67%±0.04%), the smallest contact angle (39.51°±1.66°), the longest wetting time (66.28±1.42 s), and the highest solubility (57.96%±0.51%). The total phenol content (TPC), total flavonoid content (TFC), DPPH free radical scavenging ability, and ABTS⁺ free radical scavenging ability also reached their highest levels, at 1332 mg GAE/100 g, 462 mg RE/100 g, 49.32% and 36.2%, respectively. In summary, the formulation with JP-WSL1 as a natural additive was more suitable for the production of de-sugared freeze-dried jujube powder. This study provides reliable theoretical support for the industrial production of de-sugared freeze-dried jujube powder and lays the foundation for the application of vacuum freeze-drying technology in the deep processing of fruit and vegetable powder.