佳味添成：金银花绿豆原汁饮料开发：如何在配方阶段科学评估技术可行性？

随着“药食同源”理念深入人心和消费者对天然清热解毒饮品需求的持续攀升，以金银花与绿豆为核心原料的功能性植物饮料正成为健康饮品赛道的新热点。二者在中医理论中均具“清热解毒、消暑利尿”之效，搭配使用历史悠久，民间亦有“金银花绿豆汤”作为夏季养生良方。然而，将这一传统组合转化为工业化、标准化、可稳定量产的即饮型产品，并非简单熬煮即可实现。





在产品开发初期，技术可行性评估是决定项目成败的关键环节。若跳过此步直接进入大规模试产，极易陷入风味失衡、沉淀析出、活性成分损失、货架期短等技术陷阱，造成资源浪费与市场机会错失。佳味添成将从原料特性、工艺适配性、稳定性控制、感官体验、法规合规及中试验证六大维度，系统阐述如何在配方开发阶段科学评估金银花绿豆原汁饮料的技术可行性。



一、原料特性：理解“天然”背后的复杂性

1、 Raw Material Characteristics: Understanding the Complexity Behind 'Natural'1. 金银花的活性成分与不稳定性

1. The active ingredients and instability of honeysuckle金银花主要活性成分为绿原酸、木犀草苷、挥发油等，具有显著抗氧化与抗炎作用。但这些成分对温度、pH值、光照和氧气极为敏感。例如，绿原酸在pH > 6或高温长时间处理下易水解；挥发油在常规巴氏杀菌中大量逸散，导致“香气寡淡、功效打折”。

2. 绿豆的胶体与淀粉挑战

2. Colloid and starch challenges of mung beans绿豆富含蛋白质、多糖及少量淀粉。在榨汁或提取过程中，其细胞壁破裂释放的胶体物质虽能赋予饮料一定稠度，但也极易与金银花中的多酚类物质发生络合反应，形成絮状沉淀或浑浊物。此外，若未充分灭酶（如脂肪氧合酶），产品在储存中可能出现“哈喇味”或色泽褐变。



技术可行性评估要点：

Key points of technical feasibility assessment:是否具备低温/非热提取技术（如超声波辅助、酶解法）以保留活性？

Do you have low-temperature/non thermal extraction techniques (such as ultrasound assisted, enzymatic hydrolysis) to preserve activity?原料预处理（如绿豆去皮、金银花干燥方式）是否可控？

Is the pre-treatment of raw materials (such as peeling mung beans and drying honeysuckle) controllable?供应商能否提供批次稳定的原料指标（如绿原酸含量≥3%）？

Can the supplier provide batch stable raw material indicators (such as chlorogenic acid content ≥ 3%)?

二、工艺适配性：从“家庭熬煮”到“工业生产”的跨越

2、 Craft adaptability: a leap from "home cooking" to "industrial production"

传统绿豆汤需文火慢炖1–2小时，而工业化生产要求效率、能耗与品质的平衡。关键工艺节点包括：

Traditional mung bean soup requires slow simmering over low heat for 1-2 hours, while industrial production requires a balance between efficiency, energy consumption, and quality. The key process nodes include:提取方式：水提 vs 醇提？是否采用分步提取（先提金银花挥发油，再提水溶性成分）？

Extraction method: water extraction vs. alcohol extraction? Should we use step-by-step extraction (first extract the volatile oil of honeysuckle, and then extract the water-soluble components)?固液分离：离心+膜过滤（如0.2μm微滤）能否有效去除细小颗粒而不损失风味？

Can solid-liquid separation: centrifugation+membrane filtration (such as 0.2 μ m microfiltration) effectively remove fine particles without losing flavor?杀菌方式：UHT（超高温瞬时灭菌）虽效率高，但可能破坏热敏成分；是否可采用HPP（超高压冷杀菌）？成本是否可接受？

Sterilization method: Although UHT (Ultra High Temperature Instant Sterilization) has high efficiency, it may damage the heat sensitive components; Can HPP (ultra-high pressure cold sterilization) be used? Is the cost acceptable?

可行性判断标准：

Feasibility assessment criteria:现有代工厂设备是否支持目标工艺？

Does the existing OEM equipment support the target process?工艺参数（温度、时间、压力）是否在可重复、可放大的范围内？

Are the process parameters (temperature, time, pressure) within a reproducible and scalable range?单位产能下的能耗与损耗率是否在经济阈值内？

Is the energy consumption and loss rate per unit of production capacity within the economic threshold?

例如，某企业通过小试发现，85℃水提30分钟+0.45μm陶瓷膜过滤，可兼顾绿原酸保留率（>85%）与透光率（>90%），该工艺即具备初步技术可行性。

For example, a certain enterprise found through small-scale experiments that extracting water at 85 ℃ for 30 minutes+0.45 μ m ceramic membrane filtration can balance the retention rate (>85%) and transmittance (>90%) of chlorogenic acid, and this process has preliminary technical feasibility.

三、稳定性控制：解决“沉淀、分层、变色”三大难题

3、 Stability control: solving the three major problems of sedimentation, stratification, and discoloration

植物原汁饮料最大的技术瓶颈在于物理与化学稳定性。金银花绿豆汁面临三重挑战：

The biggest technical bottleneck of plant-based juice beverages lies in their physical and chemical stability. Honeysuckle mung bean juice faces three challenges:

1. 物理不稳定：蛋白质-多酚复合物导致絮凝；

1. Physical instability: Protein polyphenol complexes cause flocculation;2. 化学不稳定：多酚氧化引发褐变；

2. Chemical instability: polyphenol oxidation leads to browning;3. 微生物风险：低酸（pH≈6.0–6.5）、高营养基质易滋生细菌。

3. Microbial risk: Low acidity (pH ≈ 6.0-6.5) and high nutrient substrates are prone to bacterial growth.

解决方案需在配方阶段同步设计：

The solution needs to be designed synchronously during the formulation phase:添加天然稳定剂（如柑橘纤维、果胶）而非人工乳化剂，以符合“清洁标签”趋势；

Add natural stabilizers (such as citrus fiber, pectin) instead of artificial emulsifiers to comply with the trend of "clean labeling";调节pH至4.5以下（需评估对风味影响），或添加抗坏血酸/柠檬酸协同护色；

Adjust the pH to below 4.5 (evaluate the impact on flavor), or add ascorbic acid/citric acid for synergistic color protection;引入螯合剂（如EDTA二钠，需合规）抑制金属离子催化氧化。

Introducing chelating agents (such as disodium EDTA, compliant) to inhibit metal ion catalytic oxidation.

技术可行性评估应包含加速稳定性试验（如40℃/75%RH放置30天），观察沉淀量、色差（ΔE）、活性成分残留率等指标，提前预判货架期内表现。

The technical feasibility assessment should include accelerated stability testing (such as placing at 40 ℃/75% RH for 30 days), observing indicators such as precipitation amount, color difference (Δ E), and residual rate of active ingredients, and predicting performance during the shelf life in advance.

四、感官体验：功效不能牺牲“好喝”

4、 Sensory experience: efficacy cannot sacrifice 'good taste'

再好的功效，若口感不佳，消费者不会复购。金银花略带苦涩，绿豆汤则清淡微甘，两者结合易出现“药味重、寡淡无层次”问题。

No matter how good the effect is, if the taste is not good, consumers will not repurchase. Honeysuckle has a slightly bitter taste, while mung bean soup is light and slightly sweet. The combination of the two can easily lead to the problem of "heavy medicinal taste, bland and lack of layers".

在配方开发阶段，需通过感官评价体系量化体验：

In the formula development stage, it is necessary to quantify the experience through a sensory evaluation system:使用电子舌/电子鼻辅助分析苦味、涩感、香气轮廓；

Use electronic tongue/nose to assist in analyzing bitterness, astringency, and aroma contours;组织焦点小组进行盲测，对比不同甜味剂（赤藓糖醇 vs 罗汉果苷）、酸度（柠檬酸 vs 苹果酸）对整体接受度的影响；

The focus group was organized to conduct a blind test to compare the effects of different sweeteners (erythritol vs Arhat fruit glycoside) and acidity (citric acid vs malic acid) on the overall acceptance;探索风味掩蔽技术，如微量薄荷或甘草提取物提升清凉感与回甘。

Explore flavor masking techniques, such as trace amounts of peppermint or licorice extracts to enhance coolness and aftertaste.

技术可行性不仅指“能不能做出来”，更指“做出来的是否有人愿意喝”。若需依赖大量香精掩盖本味，则违背“原汁”定位，应重新评估配方逻辑。

Technical feasibility not only refers to whether it can be made, but also to whether someone is willing to drink it. If it is necessary to rely on a large amount of essence to cover up the flavor, it will violate the "original juice" positioning, and the formula logic should be re evaluated.

五、法规与安全性：合规是技术落地的前提

5、 Regulations and safety: Compliance is a prerequisite for the implementation of technology

金银花虽为药食同源物质（2023年纳入《按照传统既是食品又是中药材的物质目录》），但其使用范围、最大用量仍有规范。绿豆为普通食品原料，但若宣称“清热解毒”等功效，则可能被认定为保健食品，需注册审批。

Although honeysuckle is a medicinal and edible substance (included in the "Catalogue of Substances that are Both Food and Chinese Medicinal Materials According to Tradition" in 2023), its scope of use and maximum dosage are still regulated. Green beans are common food ingredients, but if they claim to have "heat clearing and detoxifying" effects, they may be recognized as health foods and require registration and approval.

技术可行性必须嵌入合规框架：

Technical feasibility must be embedded in a compliance framework:配方中金银花用量是否在安全参考值内（如≤3g/100ml）？

Is the dosage of honeysuckle in the formula within the safe reference value (such as ≤ 3g/100ml)?是否避免使用未经批准的提取溶剂或添加剂？

Should unapproved extraction solvents or additives be avoided?标签宣称是否仅限于“传统食用”“清凉解暑”等描述性语言？

Is the label claim limited to descriptive language such as "traditional consumption" and "cool and refreshing"?

建议在配方定型前，邀请法规专家进行合规预审，避免后期因标签或成分问题被迫返工。

It is recommended to invite regulatory experts for compliance pre-approval before finalizing the formula to avoid being forced to rework due to labeling or ingredient issues in the later stage.

六、中试验证：从实验室到市场的“最后一公里”

6、 Experimental verification: The 'last mile' from laboratory to market

即便小试数据理想，仍需通过中试生产验证技术可放大性。中试应模拟真实产线条件，考察：

Even if the small-scale data is ideal, the scalability of the technology still needs to be verified through pilot production. The pilot test should simulate real production line conditions and investigate:批次间一致性（3批次以上）；

Consistency between batches (3 or more batches);灌装过程中的泡沫控制、挂壁现象；

Foam control and wall hanging during filling;包装材料（如PET瓶 vs 利乐包）对透氧率、避光性的适配性。

The adaptability of packaging materials (such as PET bottles vs Tetra Pak bags) to oxygen permeability and light avoidance.

只有当中试产品在稳定性、感官、成本三方面均达标，方可判定该配方具备完整的技术可行性。

Only when the pilot product meets the standards in terms of stability, sensory perception, and cost, can it be determined that the formula has complete technical feasibility.

结语：技术可行性是创新与落地的桥梁

Conclusion: Technical feasibility is the bridge between innovation and implementation

金银花绿豆原汁饮料承载着传统智慧与现代健康需求的双重期待。但在将其从“一碗汤”变为“一瓶饮”的过程中，唯有在配方开发早期就系统评估技术可行性，才能避免“纸上谈兵”式的失败。这不仅是对研发资源的负责，更是对消费者信任的守护。