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Citation: Shuhui Li, Siming Mo, Jingting Huang, Yingming Pan, Dichang Zhong. 霉菌魔法师：点“腐”成乳的美味奇迹[J]. University Chemistry, ;2026, 41(10): 149-156. doi: 10.12461/PKU.DXHX202509044 shu

霉菌魔法师：点“腐”成乳的美味奇迹

1.
State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources, School of Chemistry and Pharmaceutical Sciences, Guangxi Normal University, Guilin 541004, Guangxi Zhuang Autonomous Region, China;
2.
Institute for New Energy Materials and Low Carbon Technologies, Tianjin University of Technology, Tianjin 300384, China

Corresponding author: Yingming Pan, Dichang Zhong,
Received Date: 10 September 2025
Accepted Date: 20 November 2025

腐乳作为中国传统发酵豆制品的代表，蕴含着深厚的饮食文化与科学智慧。本文以清代王致和偶得“腐乳”的传说为切入点，通过跨越古今的对话形式，生动讲述了豆腐发酵为腐乳的工艺过程与科学原理。阐述了毛霉在蛋白质分解与风味形成中的作用、美拉德反应机制对色香味的影响，并谈及腐乳的营养价值，提出科学食用建议。该论文不仅解读了传统食品背后的科学内涵，更致力于推动科普传播，提升公众对发酵食品的认知，实现科学知识与饮食文化的有机融合。
- Fermented bean curd (furu),
- Mucor,
- Maillard reaction,
- Food science communication
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