Considering the specific characteristics of sea buckthorn grown in the Aktobe region, effective technological solutions for the production of vitamin-rich syrup are proposed.Optimal processing modes that enhance vitamin retention have been identified, and the influence of technological factors on product quality indicators is scientifically substantiated. Furthermore, a new syrup formulation has been developed as a functional food product based on local raw materials, with an evalution of its nutritional and biological value. 

This study comprehensively examines the processing of sea buckthorn fruits grown in the Aktobe region. The first chapter examines in detail the botanical characteristics, chemical composition, and nutritional value of sea buckthorn fruits. 

The second chapter presents the results of research on sea buckthorn processing in the Aktobe region. The first important steps to ensure product quality are are-processing methods of raw materials - washing, sorting, calibration, and grinding. 

The third chapter assesses the quality of the finished product and analyzes its technological efficiency. Modern technological methods for producing sea buckthorn syrup - ultrasonic processing, membrane filtration, vacuum evaporation, and pasteurization - preserve the product's biological value, ensure microbiological safety, and improve its flavor. 

The results of the study will contribute to the expansion of the scientific database in the area of deep processing of regional plant materials.

АLMANOV ZH.Т.

Candidate of agricultural sciences, docent, K. Zhubanov Aktobe regional university, Aktobe, Kazakhstan.

E-mail: zhalmanov@zhubanov.edu.kz, https://orcid.org/0009-0001-4311-5508

SEITOVA D.A.

Student, K. Zhubanov Aktobe regional university, Aktobe, Kazakhstan.

E-mail: dseitova04@mail.ru, https://orcid.org/0009-0005-8972-4770

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sea buckthorn, syrup, hydrostatic pressure, membrane filtration, vacuum thickening, pressing method, vitamins