Abstract: Objective]From the aspect the development of set-type sea buckthorn yogurt,this paper e-laborated related processing technology,and studied the effect of sea buckthorn juice addition on yogurt VC and protein content.[Method]the reasonable range of values of juice dosage,the amount of sugar added,in-oculation amount and fermentation time.This paper made orthogonal experiment to study the effects of sea buckthorn juice dosage,the amount of sugar added,inoculation amount and fermentation time on set-type sea buckthorn yogurt quality.The orthogonal test of four factors at three different levels was used to study the optimum ratio.The paper also researched the effect of sea buckthorn juice addition on yogurt VC and protein content with a fixed dose of sucrose 10;;strains 4;,fermentation time 5 h.[Results]By this combination, sea buckthorn 10;,sucrose 10;,strains 4;,fermentation time 5 h,the yogurt will be sweet and sour taste,attractive color,delicate tissue and nutritious,and with a strong sea buckthorn fruit flavor.VC content in sea buckthorn yogurt is 2.3 to 4.8 times the normal plain yogurt,and yogurt VC content with the added a-mount of juice is positively correlated,Composite function y=-59.048 x2 +30.623 x+1.007,4(R2 =0. 99 1 );protein content with the added amount of juice is negatively correlated;[Conclusion]The optimum ratio is:sea buckthorn 10;,sucrose 10;,strains 4;,fermentation time 5 h.,the results indicated that by this combination the yogurt added sea buckthorn juice has a typical sea buckthorn fruit flavor,the VC content in sea buckthorn yogurt is 3.67 mg/100 g,theprotein content is 2.91;,and has a high nutritive value.