[目的]研究纳豆激酶酱醪制作的可行性.[方法]通过整合纳豆激酶发酵工艺与酱油发酵生产工艺,使单次原料发酵产出2套产物,利用两者发酵原料的相同性,通过调整发酵条件实现2种发酵工艺的整合.[结果]该工艺成功制得含有纳豆激酶的酱醪.[结论]该研究证明整合纳豆激酶发酵工艺与酱油发酵生产工艺,单次原料发酵可以产出含有纳豆激酶的酱醪.%[Objective] The aim was to study feasibility of the production of nattokinase soy sauce mash. [ Method] Through the integration of Nattokinase and soy sauce fermentation process to make a single output two sets of raw materials. By using the similarities between the fermentation of raw materials, the integration of the two fermentation processes was realized through adjusting the fermentation conditions. [Result] The technique successfully produced soy sauce mash from nattokinase. [ Conclusion ] The studies have shown that integration of natlokinase fermentation process with the soy sauce fermentation, the fermentation can produce a single raw material containing nattokinase sauce mash.
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