Abstract: Taking onion paste Nang as the research object, effects of glycerol monasteries, soybean phospholipid, α-amylase and glycerol on sensory score and hardness were studied. Taking hardness as the response value, the best combination of compound modifiers was given in the response surface analysis. The results showed that opposed to the control group, a single modifier could improve the sensory and hardness of onion paste Nang and delay the aging rate of Nang. The primary and secondary order of the influence of the additional amount of each factor on the hardness of onion paste Nang was as follows: α-amylase>monoglyceride>glycerol>soybean phospholipid. The best combination of the four modifiers was 0.45% monoglyceride, 0.62% soybean phospholipid, 0.06% α-amylase and 2.03% glycerol, and the sensory score was 90.92 points, hardness was 1190.72 g. Through the validation test, the hardness of onion paste Nang added according to this combination was 1142.29 g and the sensory score was 91.28 points. Compared with the control group, the sensory score increased by 10.66 points and the hardness decreased by 621.61 g. Compared with the single modifier, the compound modifier has certain advantages in sensory score, hardness and delaying the aging rate. It can significantly improve the quality of onion paste Nang and is of great significance to prolong the shelf life of onion paste Nang.