Sea buckthorn berries were used as raw materials to study the process of concentrating sea buckthorn cloudy juice and their quality. Physicochemical properties including vitamin C, total flavonoids, total polyphenols, polysaccharides, pH value, total acidity, and browning index changed. Cold crushing sea buckthorn berries, concentrating production and the storage of concentrated cloudy juices were investigated systematically. The results showed that the quality of sea buckthorn juice obtained by cold crushing process technology was excellent. The contents of soluble solids and total acidity reached to 18.0% and 4.24% of sea buckthorn juice obtained respectively. It contained vitamin C 729.69 mg/100mL, flavonoids 445.17 mg/100mL, total polyphenols 924.67 mg/100mL and polysaccharides 25.22 mg/100mL. Disc milk separator removed the impurities and oil in sea buckthorn juice due to horizontal screw centrifuge. Whole cold crushing was fast with low temperature. Nutrient and health components in sea buckthorn juice lost less, they had been effectively enriched. Then, different concentrations for multiple sea buckthorn juices were processed at 45℃ by evaporation in the vacuum of 0.095~0.1 MPa. With the increase of the concentration, the loss rate of nutrients and browning index became larger, the total acidity and 5-HMF content were increased and pH value was decreased. Different concentratedn juices were placed at room temperature (10 to 25℃) and refrigerated conditions (5 to 8℃) for 60 days, their physicochemical properties were changed as follows. Vitamin C, flavonoids, total polyphenols and polysaccharide contents decreased gradually, pH and total acidity did not change significantly, browning index and 5-HMF content increased. Furthermore, refrigerated conditions were conducive to the preservation of the sea buckthorn juice compared with the room temperature condition. The nutrient and health components in preserving rate of same multiple sea buckthorn cloudy juices placed at refrigerated conditions were higher than that placed at natural room temperature. The nutrient and health components in preserving rate of 2-fold concentrated cloudy juice at refrigerated conditions was highest. Its vitamin C, total flavonoids, total polyphenols, polysaccharides preservation rate were 11.46%, 20.44%, 18.37%, 9.83% higher than that of 2-fold concentrated cloudy juice placed at room temperature. Moreover, the browning index and 5-HMF content of concentrated sea buckthorn cloudy juice placed at refrigeration conditions was lower. 2-fold sea buckthorn cloudy juice stored at room temperature conditions was not stabile, but the stability of 2-fold concentrated cloudy juice at refrigerated conditions was better than that of 3 times and 4 times concentrated cloudy juice.%为了研究沙棘浓缩浊汁加工及其品质的变化，该文以沙棘果为原料，研究了冷打浆法生产沙棘浊汁及浓缩浊汁加工和贮藏过程中的理化变化。结果表明：冷打浆工艺制得到的沙棘浊汁品质优良，其可溶性固形物质量分数高达18.0%，总酸度达4.24%，含维生素C 729.69 mg/100 mL，总黄酮445.17 mg/100 mL，总多酚924.67 mg/100 mL，多糖25.22 mg/100 mL。在45℃，真空度为0.095～0.1 MPa的条件下对沙棘浊汁减压浓缩，随着浓缩倍数的增加，加热时间延长，沙棘浊汁营养和保健成分减少，总酸度增加，pH值减小，褐变指数增大，5-HMF含量增加；与3倍和4倍沙棘浓缩浊汁相比，2倍沙棘浓缩浊汁营养和保健成分保存率最高，褐变指数较小、5-HMF含量较低。不同浓缩倍数的沙棘浊汁在自然室温（10～25℃）和冷藏条件（5～8℃）下放置60 d，维生素C、总黄酮、总多酚和多糖含量呈下降趋势，pH 值和总酸度变化不明显，褐变指数增加，5-HMF 含量增加；相同浓缩倍数的沙棘浊汁在冷藏条件下放置比在自然室温条件下放置时营养和保健成分的保存率高，冷藏条件下2倍沙棘浓缩浊汁的营养和保健成分的保存率最高，其维生素C、总黄酮、总多酚、多糖的保存率比室温条件下2倍沙棘浓缩浊汁分别高11.46%、20.44%、18.37%、9.83%，且冷藏条件下放置的沙棘浓缩浊汁褐变指数小，5-HMF含量低，冷藏条件有利于沙棘浓缩浊汁的保存；2倍沙棘浓缩浊汁在室温条件下贮藏不稳定，在冷藏条件下其贮藏稳定性优于3倍和4倍沙棘浓缩浊汁。
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