佳味添成：为什么开发绿豆枸杞乳酸菌饮料配方要找专业的开发机构

在追求个性化与多元化的时代，饮品市场掀起创新风暴，各种新奇饮品概念不断涌现。其中，绿豆枸杞乳酸菌饮料因独特配方，融合绿豆清热、枸杞养生、乳酸菌助消化功能，成为饮品市场潜力新星。​

In the era of pursuing personalization and diversification, the beverage market has sparked an innovation storm, with various novel beverage concepts constantly emerging. Among them, the mung bean goji berry lactic acid bacteria beverage has become a potential new star in the beverage market due to its unique formula, which combines mung bean heat clearing, goji berry health preservation, and lactic acid bacteria digestion functions. ​看似简单的绿豆枸杞乳酸菌饮料，配方研发却挑战重重。要将绿豆清香、枸杞甘甜、乳酸菌酸爽完美融合，达成口感与营养双重平衡不易，需考虑原料比例搭配，应对乳酸菌发酵难题，否则易致口感不佳、稳定性差甚至影响产品安全。面对复杂研发难题，许多企业和创业者常感力不从心，专业研发机构成救星。​



专业力量：研发机构的 “秘密武器”​

Professional strength: the 'secret weapon' of research and development institutions（一）专业的研发团队和技术​

（1） Professional R&D team and technology​

​专业研发机构的团队成员来自食品科学、营养学、微生物学等多领域，是研发成功的关键。以成都市佳味添成饮料科技研究所研发绿豆枸杞乳酸菌饮料为例，食品科学专家能精准把握绿豆、枸杞和乳酸菌特点，营养学专家从健康营养角度确保饮料营养成分科学搭配，微生物学专家在乳酸菌筛选和培养上发挥重要作用。不同领域专家紧密协作，让该饮料在口感、营养和功能性上达到完美平衡。​

（二）系统的研发模式与科学方法​

（2） Research and development mode and scientific methods of the system​

​专业研发机构有成熟系统的研发模式。从市场调研入手，通过问卷、焦点小组讨论、大数据分析等方式收集分析海量数据。研发绿豆枸杞乳酸菌饮料时，发现消费者关注健康养生、追求新颖口感，且此类产品市场空白大。​

Professional research and development institutions have mature and systematic research and development models. Starting from market research, collect and analyze massive amounts of data through questionnaires, focus group discussions, big data analysis, and other methods. When developing mung bean goji berry lactic acid bacteria drinks, it was found that consumers are concerned about health and pursue novel flavors, and there is a large market gap for such products. ​基于调研，研发机构精准定位目标消费群体，明确产品核心卖点和市场定位，将其定位为兼具健康养生与独特口感的功能性饮品，面向注重健康、追求品质生活的年轻群体。还营造运动后、下午茶、早餐等消费场景，布局传统与新兴销售渠道。整个研发过程，从原料筛选到产品测试优化，每步都经严格实验验证，保障产品质量和市场竞争力。​

（三）理论与实践结合的能力​

（3） The ability to combine theory with practice​

​专业研发机构强大之处在于能将理论研究转化为实际产品，实现从实验室到生产线的无缝对接。以研发绿豆枸杞乳酸菌饮料为例，研发人员先做大量理论研究，了解原料特性及相互作用对饮料口感、稳定性和营养价值的影响。实践中，充分考虑生产实际设计科学工艺，如依据乳酸菌生长特性确定发酵条件，考虑调配工艺避免分层沉淀，对生产设备选型优化。通过理论与实践紧密结合，实现产品的规模化生产和市场推广。​

自行研发：布满荆棘的 “冒险之旅”​

Self developed: A Thorny Adventure Journey（一）缺乏专业知识导致的品质问题​

（1） Quality issues caused by a lack of professional knowledge​

​在食品研发领域，专业知识对研发绿豆枸杞乳酸菌饮料起着决定性作用，缺乏专业知识易陷入品质困境。​

In the field of food research and development, professional knowledge plays a decisive role in the development of mung bean goji berry lactic acid bacteria beverages, and a lack of professional knowledge can easily lead to quality problems. ​从原料特性看，绿豆蛋白质结构对加工条件敏感，处理不当会产生豆腥味并影响营养保留；枸杞生物活性物质在不同提取和加工条件下稳定性和活性变化大；不同乳酸菌菌株发酵特性和代谢产物差异大，选择及发酵条件控制不当会影响饮料品质。​

从加工工艺角度，制备绿豆浆时灭酶处理和浸泡时间、枸杞汁提取时软化和浸提条件、发酵环节的温度、时间和 pH 值控制，任何环节把控不准都会影响饮料品质。​

From the perspective of processing technology, the enzyme killing treatment and soaking time for the preparation of green soybean milk, the softening and extraction conditions for the extraction of wolfberry juice, the temperature, time and pH value control in the fermentation process, and the inaccurate control of any process will affect the quality of the beverage. ​实际案例中，某小型企业因对原料特性和加工工艺了解有限，调配比例不当、发酵条件掌握不准，导致饮料色泽、口感不佳，活菌数量不足，上市后因品质问题滞销。​

In a practical case, a small enterprise had limited understanding of the characteristics of raw materials and processing technology, improper blending ratios, and inaccurate control of fermentation conditions, resulting in poor color and taste of the beverage, insufficient live bacteria, and unsold due to quality issues after going public. ​（二）资源不足带来的研发困境​

（2） The R&D dilemma caused by insufficient resources​

​自行研发绿豆枸杞乳酸菌饮料面临资源短缺难题，设备、技术、人才不足都会让研发之路坎坷。​

The self-developed mung bean goji berry lactic acid bacteria beverage faces the challenge of resource shortage, and the lack of equipment, technology, and talent will make the research and development process difficult. ​设备方面，专业研发需高精度设备，像原料处理阶段的振动筛、色选机，加工过程的高压均质机、超高温瞬时灭菌设备等。缺乏专业设备，仅用简单设备难以保证产品质量和稳定性。​

In terms of equipment, professional research and development requires high-precision equipment, such as vibrating screens and color sorting machines in the raw material processing stage, high-pressure homogenizers in the processing process, and ultra-high temperature instantaneous sterilization equipment. Lack of professional equipment makes it difficult to ensure product quality and stability with only simple equipment. ​技术上，自行研发缺先进技术支持。专业研发机构有成熟发酵控制技术和先进稳定剂复配、胶体保护技术，自行研发者技术不足，会导致发酵失败、产品储存运输中易分层沉淀等问题。​

Technically, independent research and development lacks advanced technical support. Professional research and development institutions have mature fermentation control technology, advanced stabilizer compounding, and colloid protection technology. Insufficient technology among independent researchers can lead to fermentation failure, easy layering and sedimentation during product storage and transportation. ​人才是研发核心资源，专业研发团队由多领域专家组成。自行研发缺专业人才，技术难题难解决，产品感官评价和质量控制也难以科学开展。​

Talents are the core resources of research and development, and professional R&D teams are composed of experts from multiple fields. There is a shortage of professional talents for independent research and development, making it difficult to solve technical problems and scientifically carry out product sensory evaluation and quality control. ​某创业团队因资金有限无法购置专业检测设备，缺专业技术人才，面对质量检测、发酵异常和产品稳定性问题束手无策，最终因研发周期长、成本高、产品质量无保证而放弃项目，前期投入付诸东流。​

Due to limited funds, a certain entrepreneurial team was unable to purchase professional testing equipment and lacked professional technical personnel. Faced with quality testing, fermentation abnormalities, and product stability issues, they were helpless and ultimately abandoned the project due to long research and development cycles, high costs, and no guarantee of product quality. The initial investment was in vain. ​（三）法规风险：不容忽视的 “暗礁”​

（3） Regulatory risk: a 'hidden reef' that cannot be ignored​

​食品行业法规严格，是保障消费者健康和市场秩序的重要防线。自行研发绿豆枸杞乳酸菌饮料时，若不熟悉法规标准，极易出问题。​

The strict regulations in the food industry are an important defense line to ensure consumer health and market order. When independently developing mung bean goji berry lactic acid bacteria beverages, if one is not familiar with regulatory standards, problems are prone to occur. ​法规对添加剂使用有明确规定，如甜味剂、酸味剂、稳定剂等在绿豆枸杞乳酸菌饮料中的使用必须符合国家标准。违规使用添加剂不仅影响产品质量口感，还可能危害消费者健康，企业也会面临罚款、召回产品、停产整顿等处罚。​

标签标识也是监管重点，饮料标签需清晰准确标注产品名称、配料表等多项信息，营养成分表标注要合规，不能虚假或误导消费者。违规标签标识会损害消费者权益，引发监管部门关注调查，让企业面临法律风险和信任危机。​

曾有企业研发绿豆枸杞乳酸菌饮料时忽视法规，违规添加防腐剂、错误标注营养成分表，产品上市后被投诉抽检发现问题，企业被责令召回产品、高额罚款，形象受损，市场份额缩水，品牌声誉尽毁。​

A company once neglected regulations when developing mung bean goji berry lactic acid bacteria drinks, illegally added preservatives, and incorrectly labeled the nutritional content table. After the product was launched, complaints were made and problems were found during random inspections. The company was ordered to recall the product, imposed high fines, damaged its image, reduced market share, and destroyed its brand reputation. ​抉择之间：专业，是成功的 “捷径”​

Between choices: Professionalism is the shortcut to success​

​在绿豆枸杞乳酸菌饮料配方开发中，专业研发机构凭借专业团队、技术及系统研发模式，从市场调研到产品上市，精准推进研发，能将成果转化为实际产品，满足市场需求，是企业和创业者可靠的领航者。​

In the development of the formula for mung bean goji berry lactic acid bacteria beverage, professional research and development institutions rely on professional teams, technology, and systematic research and development models to accurately promote research and development from market research to product launch. They can transform the results into actual products, meet market demand, and are reliable leaders for enterprises and entrepreneurs. ​而自行研发因缺乏专业知识、资源不足及法规风险等，容易陷入困境。在竞争激烈的饮品市场，选择专业研发机构是降低风险、提高成功率的明智之举。​