Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （V_C） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the sterilization process. Results: The optimal conditions were obtained by single factor and response surface optimization test, and the changes of microbiological, physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4, 25 and 37 ℃ for 30 days. The results showed that the changes in Browning degree, V_C and 5-HMF content were consistent with the joint, first-order and zero-order reaction kinetics models, respectively. The optimal conditions of single factor and response surface optimization were as follows: dosage 0.21%, temperature 39 ℃, time 45 min, and inhibition rate of non-enzymatic Browning was 95.13% under these conditions. At 4 ℃, the juice test indexes of indigo juice changed relatively slowly. At the end of storage, the total number of colonies was less than 100 CFU/mL, and the contents of soluble solids, total phenols, anthocyanins, V_C and reducing sugars were relatively high. They were 14.15%, 262.02 g/100 g, 380.50 mg/L, 65.37 mg/L and 9.62 g/100 g, respectively, with sensory scores of 82.3 points, with the fruit aroma and fruit taste, uniform color and uniform texture of indigo fruit. Conclusion: Through experiments, the browning of indigo juice during storage was significantly inhibited.