This study employed wet granulation technology to formulate mulberry anthocyanin tablets to address the issues of inadequate storage stability and limited product forms in anthocyanin-rich berry products. The optimal formulation and content were determined as follows: filler (mannitol-starch complex， mass ratio 1∶1)， wetting agent (volume fraction 50% ethanol， 0.80 mL/100 g)， lubricant (magnesium stearate， mass fraction 0.5%)， and flavoring agent (citric acid-aspartame， mass ratio 1∶2). Through single-factor experiments followed by response surface methodology optimization， it was found that the best tablet preparation process resulted in particles with a size of 1.18 mm， weight of 0.1500 g， and moisture content of 5.3%. These conditions led to the highest sensory evaluation for the produced anthocyanin tablets. In vitro antioxidant studies demonstrated that mulberry anthocyanin tablets exhibited an DPPH radical scavenging rate of 80%， superoxide anion radical scavenging rate of 74%， hydroxyl radical scavenging rate of 75%， and effectively reduced Fe3+ to Fe2+， indicating strong antioxidant capacity. Furthermore， these tablets displayed dose-dependent inhibitory activity against Staphylococcus aureus， Escherichia coli， and Bacillus subtilis； among them Staphylococcus aureus showed the highest inhibition followed by Escherichia coli and Bacillus subtilis.