Abstract: In order to enrich the category of compound seasonings and improve the added value of black pepper,with black pepper,acetylated distarch adipate,caramel,and xanthan gum as raw materials,the black pepper sauce formula was optimized by fuzzy mathematical model combined with orthogonal experimental design on the basis of single factor tests.The results showed that the optimal formula of black pepper sauce was as follows:the addition of acetylated distarch adipate 3%,caramel 0.6%,black pepper 2.5%,and xanthan gum 0.20%.The biggest influence on the sensory scores of black pepper sauce was acetylated distarch adipate,followed by black pepper and xanthan gum,and the smallest was caramel.Under these conditions,black pepper sauce prepared had dark brown color,mellow and rich taste,appropriate sweetness and salinity,good flow ability,full aroma of black pepper,with comprehensive score of 84.94.Which could provide a certain theoretical basis for the production of black pepper sauce.