Abstract:The effect of compositions of soup on the quality of white sufu were studied，which pickled sufu were cultured in different soup at 37℃ for 14 days.Total acid，amino nitrogen，soluble protein，total number of colonies and water activity of sufu were determined and analyzed at 0 d，7 d and 14 d，respectively.White sufu quality were studied on different components of soup combined with the sensory evaluation also.The results indicated that the quality of sufu was better when the content of salt was 10%，pH was 4.5，alcohol was 3.5%vol and sodium acetate was 0.25 g/kg.The total acid of sufu was 0.56 g/100 g，the amino acid nitrogen was 0.51 g/100 g，the water-soluble protein was 7.03%，the total bacterial count was 206 CFU/g，the water activity was 0.86，and the sensory evaluation result was better.The results obtained may provide theoretical basis for the quality guarantee of white sufu.