杨立娜^1,2，曹淑芳²，解梦汐¹，于 淼¹，范金波²，吕长鑫²，石太渊^1*

（1.辽宁省农业科学院食品与加工研究所，辽宁沈阳 110161；

2.渤海大学食品科学与工程学院，辽宁锦州 121013）

摘要：纳豆作为一种功能性食品，其中富含纳豆激酶和小分子代谢物等，因此具有较高的营养价值和保健功能。但由于纳豆在发酵过程中会产生苦涩味、氨味等，使消费者难以接受，因此，纳豆在我国的深入推广受到一定的阻碍。本文从发酵菌株的筛选、发酵方式、原料配比等几个方面阐述了传统纳豆制备工艺的改良方法，并且总结了纳豆在调整肠道微生物、改善肠道功能、预防结直肠癌等方面的保健作用。以期为纳豆新产品、新工艺和新功能的发展提供参考依据。

关键词：纳豆；风味改良；纳豆激酶；肠道菌群

中图分类号：TS214.9      文献标识码：A      文章编号：1674-506X（2023）01-0134-0006

Research Progress on the Improvement of Natto Processing Technology and Its Regulation 

of Thrombolysis and Intestinal Function

YANG Lina^1,2, CAO Shufang², XIE Mengxi¹, YU Miao¹, FAN Jinbo², LV Changxin², SHI Taiyuan^1*

(1.Food and Processing Research Institute,Liaoning Academy of Agricultural Sciences, Shenyang Liaoning 110161, China;

2.College of Food Science and Technology, Bohai University, Jinzhou Liaoning 121013, China)

Abstract: Natto is rich in natto kinase and small molecule metabolites as a kind of functional food, thus has high nutritional value and high health care function. But, natto will produce bitter and ammonia taste during fermentation, which is difficult for consumers to accept. Therefore, the further promotion of natto has been hampered in our country. This article described the improvement method of traditional natto process from fermentation strains screening, fermentation mode, and raw material ratio. The health care effect of natto also was summarized about adjusting gut microbiota, improving intestinal function, and preventing colorectal cancer. It is expected to provide reference basis for the development of new products, new processes and new functions of natto.

Keywords: natto; flavor improvement; natto kinase; gut microbiota

doi: 10.3969/j.issn.1674-506X.2023.01-019

收稿日期：2022-06-13

基金项目：辽宁省“揭榜挂帅”科技攻关项目（2021JH1/1040003402）

作者简介：杨立娜（1987-），女，博士，副教授。研究方向：粮油食品加工与食品营养。

*通信作者：石太渊（1962-），男，博士，研究员。研究方向：粮油食品精深加工。

引用格式:杨立娜,曹淑芳,解梦汐,等.纳豆制备工艺的改良及其溶栓、整肠功能的研究进展[J]. 食品与发酵科技,2023,59(1):134-139.