本文在分析不同工艺制备的番茄原浆品质优劣基础上，系统研究了白砂糖、酿造食醋、食盐、变性淀粉对番茄调味酱品质的影响，并采用正交试验方法对番茄调味酱的制备工艺进行优化，以期获得高品质的番茄调味酱产品。研究结果表明，本研究优化获得的番茄调味酱最佳工艺配方为：将超冷破原浆番茄酱25 g、热破原浆番酱25 g、白砂糖8 g、酿造食醋5 g、食盐3 g、变性淀粉3 g、水33 g调配混合，经过高温杀菌灌装而制得番茄调味酱。通过与市售5款番茄调味酱感官评价比较，发现本试验组制备的番茄调味酱感官得分最高（92.2分），表明采用本实验配方制备的番茄调味酱在感官品质上具有一定市场竞争力、能满足消费者口感要求。

On the basis of studying and analyzing the quality of tomato puree prepared by different processes, the present work systematically invesigated the effects of white granulated sugar, brewing vinegar, salt and modified starch on the quality of tomato sauce. The orthogonal test method was used to optimize the product formula of tomato sauce, in order to prepare high quality tomato sauce. The optimal formula and processing technology of tomato sauce obtained by this work were as follows: 25 g super cold broken tomato paste, 25 g hot broken tomato paste, 8 g sugar, 5 g brewing vinegar, 3 g salt, 3 g modified starch, and 33 g water were mixed, and then high quality ketchup was prepared by high temperature sterilization filling. Compared with five tomato ketchup sold from market by sensory evaluation, the highest sensory score (92.2) was obtained from the experimental tomato paste. It indicated that the tomato paste prepared by this experimental formula has certain market competitiveness in senses, and can meet the taste requirements of consumers.

广东省科技发展专项资金项目公益研究与能力建设类广东省调味食品生物发酵先进技术企业重点实验室建设项目（2017B030302002）；广东省调味食品先进制造工程技术研究中心（gc001886）