Abstract:The processing technology of seabuckthorn sweetened roll was studied.Based on single factor experiments with sensory evaluation as an indicator，orthogonal tests were designed to optimize the following process parameters：addition of sucrose and pectin，drying temperature，drying time，and other parameters.Seabuckthorn sweetened roll with the best sensory score of 98 was obtained using 45% sucrose，1.2% pectin，0.4% vegetable oil，drying temperature of 75℃，and drying time of 4.5 h.The product had a transparent and uniform golden color，a smooth and flat surface，delicate organization，suitable hardness，and a tough and nonsticky palatability.The unique flavor of seabuckthorn fruit was pronounced.Texture analysis demonstrated hardness and adhesiveness values of 4.95 N and 1.66 N，respectively，which were lower than those of marketed hawthorn sweetened roll.The elasticity value of 1.57 mm was higher than that of hawthorn sweetened roll.The taste of the two sweetened rolls was similar.The microbiological test results of the final products conformed to the national standards.