Abstract: Sea buckthorn vinegar was made from sea buckthorn juice by alcoholic and acetic fermentations, which was then formulated to a sea buckthorn vinegar beverage. With the dosages of sea buckthorn vinegar, juice, honey and sucrose syrup as the experimental factors and the sensory scores of the sea buckthorn vinegar beverage as the evaluation indexes, the formula and processing technology were researched on. By orthogonal experiment, the optimum formula of the vinegar beverage was determined as follows:sea buckthorn raw vinegar 8mL/100mL, sea buckthorn juice 15mL/100mL, honey 3g/100mL and sucrose syrup 10g/100mL. The optimal sterilization condition of the product was holding on 100℃ for 5min after formulation, filtering and filling. The sea buckthorn vinegar beverage with bright color, sweet and sour taste, had sea buckthorn flavor, vinegar and honey aromas.