Abstract:Blue hazelnut and red raspberry are both belong to small berries which are riched in anthocyanins.The compound fermentation juice was prepared with blue hazelnut and red raspberry as raw materials，and angel yeast resistant to high sugar as inoculums bacteria. To investigate the influencing factors of anthocyanin content in the compound fermentation juice，the ratio of berries，yeast inoculums quantity，fermentation temperature and fermentation time were measured. The optimum process conditions were determined by single factor and response surface experiments，which were indicated that the quality ratio of blue hazelnut to red raspberry was 3.23∶1，the inoculation amount of yeast was 1.27 %，the fermentation temperature was 28 ℃，and the fermentation time was 8 d.The rusults revealed that，in the optimum conditions，the anthocyanin content was 8.91 mg/mL，which was 71.35%higher than that of fresh juice.And the DPPH radical removal ability rate was（97.41±0.4）%，the clearance force of superoxide anion and scavenge hydroxyl radicals were（98.21±0.4）%and（95.56±0.4）%，respectively.Additionally，the protease activity was（9.42±0.2）U/mL，and the superoxide dismutase activity was（82.45±0.4）U/mL.