Abstract: In this experiment, fresh sea buckthorn and cheese were used as the main raw materials to discuss the processing technology of sea buckthorn processed cheese. Firstly, the clear and uniform sea buckthorn juice was prepared by color protection, beating, fine grinding, filtration, acid adjustment, homogenization etc. After that, based on the sensory quality and vitamin C content of the samples, based on single factor and optimized by response surface, the best process and formula: 35% natural cheese, 18.56% sea buckthorn juice (material ratio 1:1), 1.54% compound emulsified salt(sodium citrate: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate =4:2:2:1), 12% butter, 6% skimmed milk powder, 6% white sugar, 0.50% complex colloid stabilizer (carrageenan: xanthan gum=4:1), the rest of pure water, 84℃ emulsification temperature, 11.4 minutes emulsification time and 3000r/min stirring speed. The sensory score of the product made by this process is 57.5 points (out of 60 points), and the vitamin C content of the sample was 16.61mg/100g.The finished product has fine and smooth structure, orange color, smooth taste, rich nutrition, and the flavor of sea buckthorn, which met the national standard of processed cheese products.

Key words: sea buckthorn, processed cheese, technology, the response surface methodology