本研究利用临期和损伤富硒双孢菇制备富硒双孢菇粉，以其替代15%的面粉，按照高盐稀态工艺生产富硒酱油（样品酱油）。结果显示，样品酱油总硒和有机硒含量分别达到134.65和122.53 μg/kg，比对照酱油提高5.70倍和5.85倍，有机硒转化率为91.00%，符合富硒酱油标准。理化分析结果表明样品酱油总氮、氨基酸态氮和无盐固形物含量为1.72、1.03和22.56 g/100 mL，比对照酱油提高9.55%、19.77%和5.13%。此外，样品酱油蘑菇香、麦芽香、醇香和果香香气强度比对照酱油提高了5837.17%、15.62%、20.15%和15.88%。添加富硒双孢菇粉显著提高了大曲和酱醪中蛋白酶酶活，这是富硒双孢菇粉提高酱油滋味物质含量的原因。富硒双孢菇粉中的1-辛烯-3-酮、1-辛烯-3-醇、3-辛醇和3-辛酮赋予了样品酱油蘑菇香。此外，富硒双孢菇粉促进了酱醪中产香微生物的繁殖，进而提高了样品酱油中麦芽香、醇香和果香香气强度。本研究利用临期和损伤富硒双孢菇开发了一种风味良好的富硒酱油，可为双孢菇和酱油生产企业提高产品附加值提供技术参考。

In this research, the selenium-enriched mushroom powder prepared by expiring and damaged Agaricus bisporusis was used to replace 15% wheat flour to produce soy sauce according to the high-salt diluted state technology. Results showed that the contents of total selenium and organic selenium in the sample soy sauce reached 134.65 and 122.53 μg/kg, respectively, which were 5.70 and 5.85-fold higher than those of the control soy sauce. The conversion rate of organic selenium was 91.00%, which met the standard of selenium-enriched soy sauce. Physiochemical analyses showed that the contents of total nitrogen, formaldehyde nitrogen and salt-free solids in the sample soy sauce were 1.72, 1.03 and 22.56 g/100 mL, which were 9.55%, 19.77% and 5.13% higher than those in the control soy sauce. In addition, the intensities of mushroom, malty, alcoholic and fruity aromas of the sample soy sauce were 5837.17%, 15.62%, 20.15% and 15.88% higher than those of the control soy sauce. The addition of selenium-enriched Agaricus bisporus powder significantly increased the protease activities in Daqu and moromi, which was the reason for selenium-enriched Agaricus bisporus powder increasing the contents of flavor substances in soy sauce. 1-Octene-3-one, 1-octene-3-alcohol, 3-octanol and 3-octanone of selenium-enriched Agaricus bisporus powder endowed the soy sauce mushroom aroma. In addition, selenium-enriched Agaricus bisporus powder promoted the reproduction of aroma-producing microorganisms in moromi, and then improved the intensities of malty, alcoholic and fruity aromas in sample soy sauce. In this research, a selenium-enriched soy sauce with good flavor was developed using the expiring and damaged selenium-enriched Agaricus bisporus, which could provide technical reference for Agaricus bisporus and soy sauce manufacturers to enhance the added value of products.

中山市科技专项（2018A1007）；国家自然科学基金（31301537）；阳西市科技创新战略专项（SDZX2021030）