The results indicated juice yield is able to reach 81.5% after preheating, adding pectase , pressure filtering, the processing technology improved the utilization of tomato.

• 番茄饮料中添加2‰,质量比5:2:3的羧甲基纤维素钠、黄原胶、琼脂复配增稠剂可使饮料在常温保存三个月仍具有良好的稳定性。