Abstract: To ensure the quality of the blackberry juice, the stability of anthocyanin in blackberry juice and the parameters of three critical control points (CCP) in the production process of blackberry fruit juice were analyzed.After sensory evaluation, orthogonal experiment, variance analysis and incubation for 7 days at 38℃, the results indicated that with the increasing of heating temperature and prolonging of time, the descending rate of anthocyanin in blackberry juice increased.The anthocyanin in blackberry juice was stable when pH was 2³.Citric acid had the greatest influence on experimental results.The optimal blending parameters were citric acid 0.15%, fructose syrup 5%, sugar 4% and pectin 0.05%.The color, flavor and taste of the blackberry fruit juice were well preserved with the production technique of 118℃ /10s UHT and filling temperature above 85℃.It has provided a set of feasible parameters for the production of blackberry fruit juice.