大学化学 >> 2026, Vol. 41 >> Issue (10): 149-156.doi: 10.12461/PKU.DXHX202509044

科普 上一篇    

霉菌魔法师：点“腐”成乳的美味奇迹

李姝慧1, 莫思明1, 黄靖亭1, 潘英明1, 钟地长2   

  1. 1 广西师范大学化学与药学学院, 省部共建药用资源化学与药物分子工程国家重点实验室, 广西 桂林 541004;
    2 天津理工大学新能源材料与低碳技术研究院, 天津 300384
  • 收稿日期:2025-09-10 录用日期:2025-11-20 发布日期:2026-10-13
  • 通讯作者: 潘英明, 钟地长 E-mail:panym@mailbox.gxnu.edu.cn;dczhong@email.tjut.edu.cn Yingming Pan, Dichang Zhong
  • 基金资助:
    国家级第二批一流本科课程线下一流课程“有机化学”；广西一流本科课程线下一流课程“有机化学”(桂教高教[2021] 11号)；广西壮族自治区级课程思政示范课程“有机化学”(桂教高教[2022] 52号)；广西高等教育本科教学改革工程项目(2024JGZ113)；广西师范大学“专(思)创融合”示范课程建设项目(师政教学[2024] 133号)；研究生课程思政示范课程建设项目(师政教学[2024] 78号)

Mold magician: the magical transformation of tofu into a delicacy

Shuhui Li1, Siming Mo1, Jingting Huang1, Yingming Pan1, Dichang Zhong2   

  1. 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
  • Received:2025-09-10 Accepted:2025-11-20 Published:2026-10-13
  • Contact: Yingming Pan, Dichang Zhong E-mail:panym@mailbox.gxnu.edu.cn;dczhong@email.tjut.edu.cn

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摘要： 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。

关键词: 腐乳, 毛霉, 美拉德反应, 食品科普

Abstract: As a representative of traditional Chinese fermented bean products, fermented bean curd (furu) embodies profound culinary culture and scientific wisdom. This paper begins by introducing the legend of Wang Zhihe from the Qing Dynasty, who accidentally discovered furu, and adopts a cross-era dialogue format to vividly depict the technological process and scientific principles underlying the fermentation of tofu into furu. It elaborates on the role of Mucor in protein decomposition and flavor formation, the mechanism of the Maillard reaction in influencing color, aroma, and taste, and discusses the nutritional value of furu while offering scientific consumption recommendations. This paper not only deciphers the scientific essence behind traditional food but also seeks to promote science communication, enhance public understanding of fermented foods, and integrate scientific knowledge with culinary culture.

Key words: Fermented bean curd (furu), Mucor, Maillard reaction, Food science communication