Abstract:The preparation process of Tremella ketchup was studied using commercially available white fungus and tomato as main raw materials.On the basis of single factor experiment，the mass ratio of tremella and tomato，the amount of white sugar，the amount of xanthan gum and the cooking time were selected as the independent variables.The four-factor and three-level experiments were carried out by using the response surface optimization experiment to determine the optimal process parameters：tremella and tomato addition quality ratio was 1.69 ∶1，the amount of white sugar was 10.40 g，the amount of xanthan gum was 0.82 g，and the cooking time was 15.84 min.Under this scheme，the white fungus ketchup had bright color，delicate taste，moderate viscosity，sweet and sour taste，and the best flavor.