Abstract:To study the effect of added auxiliary materials on the quality of red sour soup，ginger and garlic were added to the raw materials of red sour soup.Different kinds of red sour soup were prepared by mixed fermentation of Lactiplantibacillus pentosus Y5，Lactobacillus plantarum Y9，and Pichia guilliermondii H1.This study analyzed the effect of auxiliary materials on the number of lactic acid bacteria and yeast，pH value，total acid，the content of bioactive substances （polyphenols，flavonoids，VC），antioxidant activity，and flavor.It was found that garlic and ginger affected the multiplication rate of lactic acid bacteria and yeast during the fermentation process.The addition of garlic favored the rise of total acid content in red sour soup.The addition of ginger and garlic significantly increased the content of polyphenols，flavonoids，and VC in the red sour soup，as well as the antioxidant activity.The results of volatile substance tests showed that the addition of garlic increased the content and types of sulfide in the red sour soup，while that of ginger enriched the types of such substances as olefins and esters in the red sour soup.It indicated that the aroma of the red sour soup with added auxiliary materials was more complex，with improved flavor and quality.