Abstract: With Hericium erinaceus powder and high-gluten wheat flour as raw materials, the Hericium erinaceus selenium-enriched bread was fermented by selenium-enriched yeast and then baked. The influence of the addition of Hericium erinaceus powder, selenium-enriched yeast, white sugar and salt on the sensory quality of the finished bread products was explored through the single-factor experiments, and based on the single-factor test results, the orthogonal test was designed to obtain the Hericium erinaceus selenium-enriched bread formular as followed: high gluten wheat flour100 g, Hericium erinaceus powder 7 g, selenium-enriched yeast 1.4 g, white sugar 24 g, salt 0.7 g, butter 8 g, water60 g, and amendments 1.2 g. And baking top temperature 200 ℃, bottom temperature 160 ℃, baking time 15 min. The Hericium erinaceus selenium-enriched bread prepared under the above process parameters and formulation had the unique aroma and taste of Hericium erinaceus, and the organic selenium and crude fiber contents increased by 96.2%and 54.4%, respectively, compared with the ordinary Hericium erinaceus bread on the market. And through the analysis of a fuzzy mathematical model established, the customer satisfaction was 80.02, meaning favorite.