Abstract: In order to protect the thermosensitive substance(such as the V_C and sulfur-containing amino acid in sea buckthorn juice)from losing in the thermal condensed process. The effects of refrigerant temperature, sea buckthorn juice concentration and freezing time on ice crystal quality and ice purity were studied utilizing sea buckthorn pulp as test material. Box-behnken response surface design was applied to optimize the ice crystal quality and ice crystal purity. Research showed that after the process of joint optimization and validation of the response surface, the best technological conditions was:refrigerant temperature of 7℃, concentration of 12.4 Brix, frozen time of 13 min;the actual strength of crystallization under such condition of was 33.67 g, and the crystal purity was 8.1 Brix. At this point the amount of ice crystals and ice crystals achieves an optimal ratio, and the freeze concentration effect reaches the peak. Comparing with the nutrients in sea-buckthorn juices before the process, the frozen-concentrated sea-buckthorn juices had a significant rise of the total acids, general soluble solids and general flavones. Additionally, the nutrient contents loss during the concentration process was less than 10%.