以双孢蘑菇粉为主要添加料制备冻干型食用菌特色溶豆，分析了不同粒度（20目、60目、100目、超微粉）的双孢蘑菇粉对溶豆的食用品质的影响。结果表明，添加双孢蘑菇粉后，溶豆的色泽明显变暗变深，挥发性风味成分含量显著升高，水合能力和质构特性变化明显；随着添加双孢蘑菇粉粒度的降低，溶豆色泽显著变亮变白，挥发性风味成分含量逐渐增大；溶豆的水合能力及感官评分均呈先升高后降低的趋势，而复水时间及韧性、硬度和粗糙度等指标则呈现先减小后增大的趋势。研究发现，添加双孢蘑菇粉超微粉可显著改善溶豆的色泽，但对最终产品的口感产生了一定的负面影响；当双孢蘑菇粉粒度为100目时，溶豆的食用品质最佳，其水合能力为2.82 g/g，复水时间为51.38 s，韧性（距离）为0.20 mm，最大穿刺硬度为1083.00 g，粗糙度为26.40。100目的双孢蘑菇粉适宜用于制备食用菌特色溶豆，可较好地保证产品的食用品质。该研究可为双孢蘑菇特色食品的开发及综合利用提供一定的理论参考。

In this study, different particle size of Agaricus bisporus powders were added in yogurt to prepare freeze-dried mushroom yogurt melts. The effects of different particle size (20-mesh, 60-mesh, 100-mesh, ultra-fine powders) of Agaricus bisporus powders on the eating quality of yogurt melts were investigated. The results showed that the color of the products became darker and the concentration of volatile flavor components increased, when the powders were added. Meanwhile, the hydration capacity and texture characteristics changed obviously. Concerning the particle size effect, with the decrease of the particle size of Agaricus bisporus powder added, the color of the products became brighter and whiter, and the content of volatile flavor components increased gradually. Remarkably, the hydration capacity and sensory evaluation increased firstly and then decreased while the rehydration time, toughness, hardness and roughness showed the opposite trend. It was worth noting that the addition of ultra-fine powder of Agaricus bisporus could significantly improve the color of yogurt melts, but it had a negative effect on the taste of the final products. Therefore, when the Agaricus bisporus powders added were 100-mesh powders, the eating quality of the product was the best, the hydration capacity was 2.82 g/g, the rehydration time was 51.38 s, the toughness (distance) was 0.20 mm, the maximum puncture hardness was 1083.00 g and the roughness was 26.40. The addition of 100-mesh Agaricus bisporus powders is suitable for the preparation of mushroom yogurt melts, which can keep the eating quality of the products well. The study could provide important reference for the development and comprehensive utilization of special food related to Agaricus bisporus.

湖北省揭榜制科技项目重大专项（2019AEE007）；科技人员服务企业专项行动?湖北专项（XQ202000178）；湖北省现代农业产业技术体系专项资金资助（HBHZDZB-2021-023）