黄芪与红枣开发的饮料配方,佳味添成如何开发出适合当前市场的产品

要研发出适合当前市场的黄芪与红枣饮料，需从市场趋势、配方优化、工艺创新、法规合规及消费者需求等多维度综合施策。以下是具体策略：

To develop Huangqi and jujube beverages suitable for the current market, comprehensive measures need to be taken from multiple dimensions such as market trends, formula optimization, process innovation, regulatory compliance, and consumer demand. The following are specific strategies:一、精准定位市场需求



1、 Accurately positioning market demand把握健康消费升级趋势

Grasp the trend of upgrading health consumption当前饮料市场正从 “成分安全” 向 “生理健康 + 情绪疗愈” 复合价值跃迁。黄芪与红枣的组合需强化 “补气养血”“抗疲劳” 等功能性标签，同时融入 “传统养生” 的情感共鸣，例如通过包装设计传递 “平衡”“舒缓” 的情绪价值。可参考香港太太的 “苹果茶” 配方，将黄芪、红枣与苹果、桂圆结合，既提升口感又强化养生场景。

锁定核心消费群体

Lock in the core consumer group年轻白领：主打 “0 糖 0 脂”“便捷即饮”，采用小瓶装（如 500ml）和时尚包装，契合其快节奏生活需求。

Young white-collar workers: focusing on "0 sugar, 0 fat" and "convenient ready to drink", using small bottles (such as 500ml) and stylish packaging, meeting their fast-paced lifestyle needs.养生家庭：推出家庭装或礼盒装，强调 “天然原料”“传统工艺”，吸引注重家庭健康的消费者。

Healthy Family: Launch family or gift box sets, emphasizing "natural ingredients" and "traditional craftsmanship" to attract consumers who value family health.运动人群：添加电解质或膳食纤维，开发 “运动恢复型” 饮品，满足运动后补充能量的场景需求。

Sports enthusiasts: Add electrolytes or dietary fiber to develop "exercise recovery" drinks to meet the demand for replenishing energy after exercise.差异化竞争策略

Differentiated competitive strategy目前市场上黄芪红枣饮料多以 “祛湿”“温补” 为卖点（如元气森林好自在、盒马苹果黄芪水）。可通过以下方式突围：

At present, many Huangqi and jujube drinks on the market are marketed for their "dampness dispelling" and "warm nourishing" properties (such as Yuanqi Forest's "Good Freedom" and Hema Apple Huangqi Water). You can break through through through the following ways:成分创新：添加苹果、枸杞、菊花等食材，中和黄芪苦味并丰富口感层次。

Ingredient innovation: Adding ingredients such as apples, goji berries, chrysanthemums, etc. to neutralize the bitterness of astragalus and enrich the taste hierarchy.工艺升级：采用 HPP 超高压杀菌技术，保留天然风味和活性成分，同时延长保质期至 45 天，突破传统热灌装的口感局限。

Process upgrade: Adopting HPP ultra-high pressure sterilization technology, retaining natural flavor and active ingredients, while extending shelf life to 45 days, breaking through the taste limitations of traditional hot filling.场景延伸：开发 “冷泡型” 或 “冻干颗粒” 产品，满足办公室、旅行等多样化饮用场景。

Scenario extension: Develop "cold foam" or "freeze-dried granules" products to meet diverse drinking scenarios such as offices and travel.二、科学优化配方与工艺

2、 Scientifically optimizing formulas and processes基础配方研发

Basic formula research and development原料配比：参考已有研究，黄芪提取液占混合液的 70%、加水量 6 倍，蜂蜜与白砂糖按 1:2 比例添加（总添加量 5%），柠檬酸 0.03%，CMC-Na 0.35% 作为稳定剂。此配方可平衡黄芪的清苦与红枣的甜润，实现酸甜适口的感官体验。

脱苦技术：采用辐照预处理（75 kGy 剂量）或超声波提取（功率 65 W、温度 60℃），降解黄芪纤维结构，降低苦味物质含量，同时提高多糖提取率（从 6.78% 提升至 12.56%）。

Bitter removal technology: using irradiation pretreatment (75 kGy dose) or ultrasonic extraction (power 65 W, temperature 60 ℃) to degrade the fiber structure of Astragalus membranaceus, reduce the content of bitter substances, and increase the polysaccharide extraction rate (from 6.78% to 12.56%).功能性成分强化

Functional component enhancement黄芪多糖提取：通过 γ 射线辐照预处理结合水提醇沉法，可使多糖提取率提升 5.78 个百分点，且抗氧化活性显著增强（DPPH 清除率 IC₅₀从 5.23 mg/mL 降至 2.78 mg/mL）。

Astragalus polysaccharide extraction: By combining gamma ray irradiation pretreatment with water extraction and alcohol precipitation method, the polysaccharide extraction rate can be increased by 5.78 percentage points, and the antioxidant activity is significantly enhanced (DPPH clearance rate IC ₅₀ decreased from 5.23 mg/mL to 2.78 mg/mL).红枣营养保留：采用果胶酶酶解技术（0.1% 添加量），促进红枣中维生素 C 和有机酸的释放，同时改善饮料的澄清度。

Nutritional retention of red dates: Using pectinase enzymatic hydrolysis technology (0.1% added amount) to promote the release of vitamin C and organic acids in red dates, while improving the clarity of the beverage.稳定性与保质期控制

Stability and shelf life control杀菌工艺：采用 HPP 超高压杀菌（400-600 MPa、4℃），在杀灭微生物的同时保留天然风味，避免传统高温灭菌对多糖活性的破坏。

Sterilization process: HPP ultra-high pressure sterilization (400-600 MPa, 4 ℃) is used to kill microorganisms while retaining natural flavor, avoiding the damage to polysaccharide activity caused by traditional high-temperature sterilization.稳定性测试：通过高温（60℃、10 天）、高湿（RH 90%、10 天）和强光（4500±500 lux、10 天）试验，验证产品在储运过程中的稳定性，确保保质期内无分层、沉淀或风味劣变。

Stability testing: Through high temperature (60 ℃, 10 days), high humidity (RH 90%, 10 days), and strong light (4500 ± 500 lux, 10 days) tests, verify the stability of the product during storage and transportation, ensuring no delamination, precipitation, or flavor deterioration during the shelf life.三、合规与品质保障

3、 Compliance and Quality Assurance法规遵循

Compliance with regulations黄芪与红枣已纳入《药食同源物质目录》，可合法用于食品生产。但需注意：

Huangqi and jujube have been included in the "Catalogue of Medicinal and Food Homologous Substances" and can be legally used in food production. However, it should be noted that:宣传边界：避免使用 “治疗”“预防疾病” 等医疗术语，改用 “增强免疫力”“改善气血” 等保健性表述。

Promotion boundary: Avoid using medical terms such as "treatment" and "prevention of diseases", and instead use health expressions such as "enhancing immunity" and "improving qi and blood".标签规范：明确标注原料来源（如 “道地黄芪”“陕北红枣”）及功能性成分含量（如多糖、维生素 C）。

Label specifications: Clearly label the source of raw materials (such as "authentic Huangqi" and "Shaanbei jujube") and the content of functional ingredients (such as polysaccharides and vitamin C).品质管控

Quality control原料溯源：建立黄芪、红枣的种植基地合作，确保原料无农残、重金属超标。例如选择子洲县黄芪、陕北红枣等道地产区。

Raw material traceability: Establish cooperation in planting bases for Astragalus membranaceus and Red dates to ensure that the raw materials are free from pesticide residues and excessive heavy metals. For example, choosing authentic production areas such as Huangqi in Zizhou County and red dates in northern Shaanxi.检测体系：定期对成品进行微生物（菌落总数＜100 CFU/mL）、理化（总酸 0.028%-0.32%）及功能性指标（多糖含量≥6.98%）检测，确保符合食品安全标准。

Testing system: Regularly conduct microbiological (total colony count<100 CFU/mL), physicochemical (total acid 0.028% -0.32%), and functional index (polysaccharide content ≥ 6.98%) testing on finished products to ensure compliance with food safety standards.四、营销与渠道创新

4、 Marketing and Channel Innovation品牌叙事与视觉设计

Brand Narrative and Visual Design文化赋能：结合中医 “气血调和” 理论，讲述黄芪与红枣的传统养生故事，例如引用《本草纲目》对黄芪的记载，增强产品的文化底蕴。

Cultural Empowerment: Combining the theory of "Qi and Blood Harmony" in traditional Chinese medicine, tell the traditional health stories of Huangqi and jujube, such as quoting the record of Huangqi in the Compendium of Materia Medica, to enhance the cultural heritage of the product.包装升级：采用环保 PET 瓶或可降解材料，设计简约国风图案，同时加入互动元素（如扫码获取养生食谱），吸引年轻消费者。

Packaging upgrade: using environmentally friendly PET bottles or biodegradable materials, designing simple Chinese style patterns, and adding interactive elements (such as scanning codes to obtain health recipes) to attract young consumers.全渠道渗透

Omnichannel penetration线上渠道：通过电商平台（天猫、京东）和社交媒体（小红书、抖音）进行内容营销，发布 “黄芪红枣饮的 100 种喝法” 等 UGC 内容，利用 KOL 种草提升曝光。

Online channel: conduct content marketing through e-commerce platforms (Tmall, JD) and social media (Xiaohongshu, Tiktok), release UGC content such as "100 kinds of drinking methods of astragalus red jujube drink", and use KOL grass planting to increase exposure.线下布局：入驻精品超市（Ole、盒马）、便利店（7-Eleven）及健康食品专卖店，同时与健身房、养生馆合作开展体验活动。

Offline layout: settle in boutique supermarkets (Ole, Hema), convenience stores (7-Eleven), and health food specialty stores, and cooperate with fitness centers and health centers to carry out experiential activities.差异化定价策略

Differentiated pricing strategy大众市场：500ml 瓶装定价 3.9-6.9 元，对标元气森林好自在等竞品，通过促销活动（如 “买二送一”）吸引价格敏感型消费者。

Mass market: The 500ml bottle is priced at 3.9-6.9 yuan, benchmarking against competitors such as Yuanqi Forest and Haozi, and attracting price sensitive consumers through promotional activities (such as "buy two get one free").高端市场：推出 1L 家庭装或礼盒装（含黄芪片、红枣干等配料），定价 29.9-59.9 元，主打 “天然原料”“古法熬制” 概念，瞄准礼品市场。

High end market: Launch 1L family or gift box sets (including ingredients such as Huangqi tablets and dried red dates), priced at 29.9-59.9 yuan, focusing on the concept of "natural ingredients" and "ancient cooking methods", targeting the gift market.五、持续迭代与用户反馈

5、 Continuous iteration and user feedback动态市场监测

Dynamic Market Monitoring通过电商平台评论、社交媒体舆情及线下试饮反馈，实时收集消费者对口感、包装、功效的意见。例如针对用户提到的 “微苦” 问题，可进一步优化脱苦工艺或调整黄芪比例。

Real time collection of consumer opinions on taste, packaging, and efficacy through e-commerce platform reviews, social media public opinion, and offline taste feedback. For example, in response to the issue of "slight bitterness" mentioned by users, the bitterness removal process can be further optimized or the proportion of astragalus can be adjusted.产品矩阵扩展

Product Matrix Expansion季节限定款：夏季推出 “黄芪红枣柠檬茶”（添加 NFC 柠檬汁），冬季推出 “桂圆黄芪热饮”，满足季节性需求。

Seasonal limited edition: "Huangqi Red Date Lemon Tea" (with NFC lemon juice added) is launched in summer, and "Guiyuan Huangqi Hot Drink" is launched in winter to meet seasonal needs.跨界联名：与茶饮品牌（如喜茶、奈雪）合作开发特调饮品，或与运动品牌推出 “运动补给套装”，扩大消费场景。

Cross border collaboration: Collaborate with tea beverage brands such as Heytea and Nayuki to develop special drinks, or launch a "sports supply set" with sports brands to expand consumer scenarios.技术持续创新

Continuous technological innovation关注新兴提取技术（如超临界 CO₂萃取）和功能性成分（如后生元、虾青素），未来可探索 “黄芪红枣 + 益生菌” 等复合配方，提升产品的科技附加值。

Pay attention to emerging extraction technologies (such as supercritical CO ₂ extraction) and functional ingredients (such as epigenetics and astaxanthin), and explore composite formulas such as "Huangqi jujube+probiotics" in the future to enhance the technological added value of products.结语