纳豆是日本的传统发酵食品，营养价值很高，富含蛋白质、多种维生素及活性酶类，具有预防疾病和保健功能，作为一种具有功能性的食品，在日本、美国、韩国等国家广受欢迎。纳豆虽含有很好的保健功能，但发酵所产生的独特味道却很难被我国大多数消费者接受，限制了其在我国市场上的推广和发展。在纳豆菌发酵过程中的不同阶段加入适量的辅料（糖、盐、味精等），从拉丝性、气味、口感、色泽、粘滞性、纳豆激酶等方面研究加入适量辅料对纳豆品质的影响，从风味上对日本传统食品纳豆进行调整，力争使其在不破坏原有成分的基础上适合中国消费者的口味，最终试验确定甜味、咸味风味纳豆的制备方法。%Natto is a kind of traditional fermented food with high nutritional value in Japan,which is rich in protein,multivitamins and active enzymes and has the functions of disease prevention and health care.It enjoys great popularity among countries such as Japan,the United States and South Korea,etc.as a kind of functional food.Though natto has good healthcare function,the unique taste generated from fermentation can hardly be accepted by most consumers in our country,which hinders its promotion and development in the market of our country.The effects of adding suitable amount of auxiliary materials (sugar,salt and monosodium glutamate,etc.)at different stages throughout the fermentation process of bacillus natto on the quality of natto are studied from different aspects inclu-ding ropiness,smell,taste,color,glutinousness and nattokinase,etc.in this paper,in order to ad-just the flavor of traditional Japanese food natto and strive to make it suitable for Chinese consumers'taste without destroying the original components.The preparation methods of natto with sweet and salty flavor are finally determined in the test.
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