Fuente: WIPO "processing tomato" The invention discloses a preparation method and application of a tomato enzyme, which optimizes and improves the preparation process and formula of the tomato enzyme by screening proper fermentation strains, optimizing the strain proportion and fermentation conditions and other processes in various processing links and taking SOD (superoxide dismutase) and LYC (LYC) as evaluation indexes so as to increase the nutritional value of the tomato enzyme. The stabilizing agent is added, so that the sensory quality is obviously improved, and the product is free of scattering and separation; the antioxidant activity of the tomato enzyme is tested by using H2O2 to induce oxidative stress of C2C12 cells, and it is found that cell viability is remarkably increased by 16.83% and 22.22% due to the concentration of 2 mg/mL of unfermented tomato juice and 4 mg/mL of tomato enzyme, it is indicated that compared with the unfermented tomato juice, the tomato enzyme has a more excellent effect in the aspect of protecting C2C12 cells from oxidative stress, and the antioxidant activity of the tomato enzyme is improved. The fermented tomato enzyme is delicious in taste, moderate in sour and sweet degrees and suitable for people of all ages to eat.