Abstract: In the present study, a health beverage was prepared using blueberry juice concentrate and blueberry anthocyanin as main raw materials, and then the optimum processing technique conditions of blueberry anthocyanin health drink were determined by evaluating the effects of processing technology parameters on sensory qualities and anthocyanin stability. Results showed that the optimum technological formula of blueberry anthocyanin health beverage was determined as follows: blueberry juice concentrate of 28%, mogroside of 0.005%, stevioside of 0.005%, citric acid of 0.15%, thickener（pectin of 0.005%, xanthan gum of 0.035%, sodium carboxymethyl cellulose of 0.005%, sodium alginate of 0.030%）, then anthocyanin of 10 mg/mL was added after sterilization. Under these conditions, the prepared beverage presented attractive color, uniform purplish red, sweet sour taste with unique blueberry smell and taste, and mellow taste. Besides, the anthocyanin content was relatively stable.