Fecha de publicación: 22/03/2024 Fuente: WIPO "processing tomato" The invention discloses tomato sour soup with total acid as a main index and preparation thereof, which optimizes and improves the preparation process and formula of the tomato sour soup with total acid as an evaluation index through the processes of screening proper fermentation strains, optimizing the proportion of the strains, the fermentation time, the fermentation temperature and other processing links. The sensory quality of the finally obtained tomato sour soup is obviously improved; the tomato sauce is uniform in sauce body, sticky in form, free of flowing and juice separation, capable of generating unique fragrance after fermentation, mixed with tomato flavor and volatilized, good in smell coordination, dark red in color and luster and brighter, the fermented product has obvious retention sense of sour taste in the oral cavity, delicious in taste and moderate in acidity, and is suitable for being eaten by people of all ages; the method solves the problems that the product obtained by the existing tomato sour soup preparation method is unstable in quality, long in fermentation time and incapable of ensuring safety, and provides support for large-scale production of the tomato sour soup.