甜菜汁可以开发饮料配方吗，需要做哪些技术开发

在如今这个多元化的饮料市场中，从传统的碳酸饮料、果汁饮料，到新兴的气泡水、植物基饮料，各种饮品琳琅满目，满足着消费者不同的口味偏好和健康需求。无论是追求刺激口感的年轻群体，还是注重养生保健的中老年人，都能在市场上找到心仪的饮料。​

而在这众多的饮料原料中，甜菜汁开始崭露头角，吸引了众多饮料企业和消费者的目光，成为了饮料界的潜力新星。它独特的风味和丰富的营养成分，让人们对其开发成饮料的可能性充满了期待。那么，甜菜汁究竟能否成为饮料界的新宠？开发甜菜汁饮料又需要哪些技术研发呢？让我们一起深入探究。​



一、甜菜汁的独特魅力​

1、 The unique charm of beet juice
（一）营养成分大揭秘​

（1） Nutritional Composition Unveiled
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甜菜汁营养丰富，含多种对人体健康重要的成分。其一为硝酸盐，多数常见蔬菜硝酸盐含量中等（100 - 1000mg/kg），甜菜根含量较高（＞1000mg/kg） ，它在人体内能转化为一氧化氮，可扩张血管、调节心血管功能。其二是丰富的维生素，如维 C 能抗氧化、增强免疫力，维 E 也有抗氧化作用，保护细胞延缓衰老，β - 胡萝卜素能转化为维 A，维护眼睛健康。其三在矿物质上，富含钾、镁、铁等。钾维持电解质平衡、调节心脏节律、助力肌肉收缩；镁参与多种酶活动，关乎骨骼和神经系统健康；铁是制造血红蛋白原料，可预防缺铁性贫血。​

（二）潜在功效引人关注​

（2） Potential benefits attract attention
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甜菜汁因独特营养成分有诸多潜在功效，具备开发成饮料的巨大价值。​

Beet juice has many potential benefits due to its unique nutritional components, and has enormous value for development into beverages. ​
在提升运动表现上，多项研究表明补充甜菜汁有助于提高运动耐力和反应能力。2024 年《营养学前沿》研究显示，甜菜根汁在提高运动相关结果上优于硝酸盐补充剂，因其中多酚等成分能与硝酸盐协同减少细胞损伤，比如长跑运动员饮用后能更轻松保持速度、减少疲劳、突破极限。​

运动后恢复方面，2021 年《膳食补充剂杂志》一项纳入 6 项人体干预实验的荟萃分析发现，甜菜根汁能减轻运动诱导的肌肉损伤，加速肌肉功能恢复，减少肌肉酸痛，助身体快速恢复。​

In terms of post exercise recovery, a meta-analysis of six human intervention experiments included in the 2021 Journal of Dietary Supplements found that beetroot juice can alleviate exercise induced muscle damage, accelerate muscle function recovery, reduce muscle soreness, and help the body recover quickly. ​
甜菜汁含硝酸盐，转化为一氧化氮后可扩张血管，改善血液循环，预防心血管疾病，降低心脏病发作和中风风险，维护心血管系统健康。​

Beet juice contains nitrate, which can be converted into nitric oxide to dilate blood vessels, improve blood circulation, prevent cardiovascular disease, reduce the risk of heart attack and stroke, and maintain cardiovascular health. ​
二、甜菜汁饮料配方探索​

2、 Exploration of sugar beet juice beverage formula
（一）单一甜菜汁饮料配方​

（1） Single sugar beet juice beverage formula
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在单一甜菜汁饮料配方设计中，要保留其原汁原味，还需优化口感、稳定性等。以一款甜菜汁运动饮料为例，它的配方经过精心调配。​

In the design of a single sugar beet juice beverage formula, it is necessary to preserve its original flavor and optimize its taste, stability, and other aspects. Taking a sugar beet juice sports drink as an example, its formula has been carefully formulated. ​
配方中，甜菜汁含量 2.8%，是核心成分，能提供营养与独特风味。CMC - Na 添加量 0.1%，起增稠和稳定作用，防止成分分层。食盐添加量 0.1%，调节口味、补充电解质。柠檬酸添加量 0.07%，调节酸度、抗氧化、延长保质期。白砂糖添加量 3.46%，葡萄糖添加量 0.87%，调整甜度、补充能量。β - 环糊精添加量 0.15%，包埋异味、改善风味。抗坏血酸添加量 0.07%，抗氧化、保持营养价值。​

该配方设计让甜菜汁运动饮料口感好、组织稳定，理化和微生物指标符合要求，为消费者提供健康美味的运动饮品选择。​

This formula design ensures that the sugar beet juice sports drink has a good taste, stable structure, and meets the requirements for physical, chemical, and microbiological indicators, providing consumers with a healthy and delicious choice of sports drinks. ​
（二）复合甜菜汁饮料配方​

（2） Compound beet juice beverage formula
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为拓展甜菜汁饮料风味与功能，复合甜菜汁饮料成重要研发方向。将甜菜汁与其他果蔬、成分复合，可优势互补，创造独特口感与丰富营养。​

To expand the flavor and functionality of beet juice beverages, composite beet juice beverages have become an important research and development direction. Combining beet juice with other fruits, vegetables, and ingredients can complement each other's strengths, creating a unique taste and rich nutrition. ​
以玉米活性肽甜菜汁复合饮料为例，其最佳工艺配方为：甜菜与水榨汁比例 1︰8，玉米活性肽添加量 4.0%，蜂蜜添加量 1.4%，柠檬酸添加量 0.12%，CMC - Na 添加量 0.14%。各成分分别有提取营养、提升保健功能、增甜增风味、调节酸度、稳定体系的作用。​

该复合饮料优势明显，口感上，玉米活性肽微咸、甜菜汁清甜与蜂蜜香甜融合，带来全新味觉体验；营养上，甜菜汁、玉米活性肽与蜂蜜营养成分结合，营养更全面，能满足消费者健康与营养多重需求。​

This composite beverage has obvious advantages. In terms of taste, it combines slightly salty corn active peptides, sweet beet juice, and honey sweetness, bringing a new taste experience; Nutritionally, the combination of sugar beet juice, corn active peptides, and honey provides a more comprehensive nutritional profile, meeting the multiple health and nutritional needs of consumers. ​
三、技术研发重点难点​

3、 Key and difficult points in technology research and development
（一）提取工艺的挑战​

（1） The Challenge of Extraction Technology
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从甜菜中提取汁液看似简单，实则挑战重重。一方面，甜菜细胞壁结构复杂，传统压榨提取效率低，难以满足大规模工业化生产需求，且提取时需兼顾保留营养成分，高温提取易破坏热敏性营养成分。​

Extracting juice from sugar beets may seem simple, but in reality, it presents numerous challenges. On the one hand, the cell wall structure of sugar beets is complex, and traditional pressing extraction has low efficiency, making it difficult to meet the needs of large-scale industrial production. In addition, during extraction, it is necessary to balance the retention of nutrients, and high-temperature extraction can easily destroy thermosensitive nutrients. ​
为此，科研人员探索新提取技术，如酶解法，通过添加特定酶分解细胞壁提高提取率，还能保留营养；部分企业采用低温压榨结合超声波辅助提取技术，减少营养损失并提高效率。​

To this end, researchers are exploring new extraction techniques, such as enzymatic hydrolysis, which can improve extraction rates by adding specific enzymes to break down cell walls while also preserving nutrients; Some enterprises adopt low-temperature pressing combined with ultrasonic assisted extraction technology to reduce nutrient loss and improve efficiency. ​
在质量控制上，因甜菜品种、种植环境等不同，汁液成分和品质有差异，需建立严格质量控制体系，筛选检测原料，通过检测指标分级，根据等级制定提取工艺参数，保证产品质量一致性。​

In terms of quality control, due to differences in sugar beet varieties, planting environments, etc., there are differences in juice composition and quality. It is necessary to establish a strict quality control system, screen and test raw materials, classify them according to testing indicators, and develop extraction process parameters based on grades to ensure product quality consistency. ​
（二）稳定性难题攻克​

（2） Overcoming stability challenges
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甜菜汁在储存和加工时，稳定性是关键问题。一是其含有的天然抗氧化物质易被氧化，像多酚类物质与氧气反应会让色泽、口感、营养价值下降；二是因富含营养，卫生条件控制不当易受微生物污染，影响安全性；三是大分子物质在重力作用下聚集沉淀，影响外观和口感。​

为解决这些问题，科研人员采取多种技术手段。抗氧化方面，添加天然抗氧化剂或采用真空、充氮包装；控制微生物污染方面，加强原料清洗、消毒和储存管理，用杀菌技术并添加防腐剂；防止沉淀方面，用离心、过滤去除固体颗粒，或添加稳定剂。​

（三）风味调整技术​

（3） Flavor adjustment technology
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甜菜汁风味独特，部分消费者难以接受，所以风味调整技术很关键。其带有土腥味和苦涩味，源于所含挥发性物质和生物碱等。​

Beet juice has a unique flavor that some consumers find difficult to accept, so flavor adjustment techniques are crucial. It has a earthy and bitter taste, originating from the volatile substances and alkaloids it contains. ​
去除异味、优化口感，一方面可添加其他成分调配风味，像加苹果汁、橙汁等水果汁，能掩盖异味并增风味层次，加蜂蜜、糖浆等甜味剂可调整甜度；另一方面可采用特殊工艺，如利用 β - 环糊精包埋异味成分，或通过发酵工艺，借微生物代谢改变成分，产生新风味物质，丰富口感。​

四、市场展望​

4、 Market outlook
未来市场走向预测​

Prediction of Future Market Trends
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随着消费者健康意识提升，对健康饮料需求增长，甜菜汁饮料因丰富营养和潜在健康功效，市场前景广阔。​

With the increasing awareness of consumer health and the growing demand for healthy beverages, sugar beet juice drinks have broad market prospects due to their rich nutrition and potential health benefits. ​
从市场需求看，消费者青睐低糖、低脂、营养饮料，甜菜汁饮料天然健康，在运动、养生等细分领域有望成热门，如能满足运动爱好者运动前后营养补充，以及养生人士健康养生追求。​

From the perspective of market demand, consumers prefer low sugar, low-fat, and nutritious beverages. Beet juice beverages are naturally healthy and are expected to become popular in segmented fields such as sports and health preservation. They can meet the nutritional needs of sports enthusiasts before and after exercise, as well as the health and wellness pursuits of health enthusiasts. ​
市场竞争上，虽甜菜汁饮料市场未成熟，但已吸引众多企业关注，未来竞争将加剧，企业需加大研发、优化配方工艺、提升质量口感，加强品牌建设与推广。​

In terms of market competition, although the sugar beet juice beverage market is not yet mature, it has attracted the attention of many enterprises. In the future, competition will intensify, and enterprises need to increase research and development, optimize formula and process, improve quality and taste, and strengthen brand building and promotion. ​
市场规模方面，2019 年全球红甜菜汁浓缩液市场规模约 2.5 亿美元，预计 2027 年达约 4.5 亿美元，年复合增长率 6.8% ，增长潜力巨大，未来几年规模有望持续扩大。​

In terms of market size, the global market for red beet juice concentrate was approximately 250 million US dollars in 2019, and is expected to reach around 450 million US dollars by 2027, with a compound annual growth rate of 6.8%. The growth potential is enormous, and the scale is expected to continue to expand in the coming years. ​
总之，未来饮料市场中，甜菜汁饮料将凭独特优势占据重要地位，成新增长点，单一或复合甜菜汁饮料都将迎来更多发展机遇，为消费者提供更多健康美味选择。​

In short, in the future beverage market, beet juice drinks will occupy an important position with unique advantages and become a new growth point. Both single or compound beet juice drinks will usher in more development opportunities, providing consumers with more healthy and delicious choices. ​
五、结语：期待甜菜汁饮料的精彩表现​

5、 Conclusion: Looking forward to the wonderful performance of sugar beet juice drinks
综上所述，甜菜汁凭借其独特的营养成分和潜在功效，具备开发成饮料的巨大潜力，为饮料行业带来了新的发展机遇。从单一甜菜汁饮料到复合甜菜汁饮料，不同的配方设计为消费者提供了多样化的选择。​

In summary, beet juice has enormous potential for development into beverages due to its unique nutritional composition and potential benefits, bringing new development opportunities to the beverage industry. From single beet juice drinks to compound beet juice drinks, different formula designs provide consumers with diverse choices. ​
在技术研发方面，虽然面临着提取工艺、稳定性和风味调整等诸多挑战，但通过不断的技术创新和优化，这些难题正逐步得到解决。现有的成功产品已经在市场上取得了不错的成绩，也为未来的发展提供了宝贵的经验。​