The orthogonal design including processing pressure and time was used to research the effect of the ultra-high pressure processing on the sterilization of E.coli,Salmonella,Saccharomycetes in the raspberry juice.The results showed higher processing pressure and better effect of sterilization.When the processing pressure was 300Mpa and the time was 5min,E.coli and Saccharomycetes were killed completely.When the processing pressure was 300Mpa and the time was increased to 10min,Salmonella was killed completely.The effect of sterilization was not strengthened when processing pressure was increased.