Abstract:The surface mucus of fermented natto products is rich in nattokinase，which is known to dissolve blood clots and regulate physiological functions.However，due to the ammonia smell of natto and its surface mucus，its acceptance in the market is low.Here，a new type of fermented natto，currently in the early stages of research，was investigated.Fermented natto was processed to obtain a filtered juice containing the nattokinase，and the addition of different fruit flavors was studied to enhance palatability.Different types of fruit powder，the amount of fruit powder，the filtered juice dilution factors and resting time of fruity natto drinks were tested.The preparation process was optimized by single factor tests and response surface.The analytic hierarchy process（AHP）was used to weight the degree of ammonia odor masking，sweetness taste and color.The experimental results show that the orange-flavored fruit powder had the best results.When the added amount was 1.10 g，the dilution factor 1.50，and the rest time 12.5 min after addition，the sensory score of the drink was highest.There was no ammonia odor and a light-yellow drink with moderate sweetness and a hint of fruity aroma was produced.