芦荟和苹果开发成饮料,佳味添成在配方开发过程中常见的技术难题有哪些

近年来，随着消费者对“天然”“轻养生”“肠道健康”等概念的持续关注，以芦荟和苹果为核心原料的功能性植物饮料正悄然走红。芦荟富含多糖（如乙酰化甘露聚糖）、蒽醌类物质及多种氨基酸，具有润肠通便、抗氧化、舒缓肌肤等潜在益处；而苹果则以其丰富的果胶、维生素C和天然果糖，提供清爽口感与基础营养支撑。两者结合，理论上既能满足“好喝”，又能传递“健康”价值。





然而，在实际配方开发过程中，这一看似简单的组合却暗藏多重技术挑战。许多初创品牌或代工企业因低估这些难点，导致产品出现沉淀分层、风味失衡、稳定性差，甚至合规风险，最终难以实现量产或市场落地。

However, in the actual formula development process, this seemingly simple combination hides multiple technical challenges. Many start-up brands or contract manufacturing companies underestimate these difficulties, resulting in product sedimentation, flavor imbalance, poor stability, and even compliance risks, ultimately making it difficult to achieve mass production or market landing.

佳味添成将从食品科学与工程角度，系统剖析芦荟与苹果饮料在配方开发中常见的五大技术难题，并提供专业可行的解决方案，为有意布局该品类的品牌方和技术团队提供参考。

Jiawei Tiancheng will systematically analyze the five common technical difficulties in formula development of aloe vera and apple beverages from the perspective of food science and engineering, and provide professional and feasible solutions, providing reference for brands and technical teams interested in layout in this category.

一、芦荟原料的合规性与安全性难题

1、 Compliance and safety issues of aloe vera raw materials

核心问题：芦荟并非所有部位都可食用，且存在明确法规限制。

Core issue: Not all parts of aloe vera are edible and there are clear regulatory restrictions.

根据中国《食品安全国家标准 食品添加剂使用标准》（GB 2760）及原国家食药监总局2009年第1号公告，仅“库拉索芦荟凝胶”（Aloe vera gel）可作为普通食品原料使用，且每日食用量不得超过30克（以原料计）。更重要的是，芦荟叶皮中含有的芦荟素（Aloin）等蒽醌类物质具有较强泻下作用，被列为不得用于普通食品的成分。



开发陷阱：

Development trap:使用未经脱皮处理的整叶芦荟提取物，导致芦荟素超标；

The use of whole leaf aloe vera extract without peeling treatment resulted in excessive levels of aloe vera extract;未明确标注“本品添加芦荟，孕妇与婴幼儿慎用”等警示语；

Not clearly labeled with warning statements such as "Aloe vera added to this product, pregnant women and infants should use with caution";误将“芦荟汁”当作“芦荟凝胶”使用，引发合规风险。

Misuse of "aloe juice" as "aloe gel" leads to compliance risk.

专业对策：

Professional countermeasures:必须选用经认证的食品级库拉索芦荟凝胶（通常为冻干粉或浓缩液），并索取供应商的合规检测报告（重点检测芦荟素含量＜1 ppm）；

Certified food grade aloe vera gel (usually freeze-dried powder or concentrated solution) must be used, and the supplier's compliance test report must be obtained (the content of aloe vera in the key test is less than 1 ppm);在产品标签中依法标注食用限量提示；

Indicate the consumption limit warning in accordance with the law on the product label;若主打“通便”功能，需考虑申请保健食品注册（蓝帽子），否则只能做“一般性描述”，如“有助于维持肠道舒适”。

If you focus on the "convenient" function, you need to consider applying for health food registration (blue hat), otherwise you can only make a "general description", such as "helps maintain intestinal comfort".

二、风味冲突与感官平衡难题

2、 Taste Conflict and Sensory Balance Difficulties

核心问题：芦荟的青草味、微苦感与苹果的甜酸果香难以自然融合。

Core issue: The grassy flavor and slight bitterness of aloe vera are difficult to naturally blend with the sweet and sour fruit aroma of apples.

芦荟凝胶本身味道清淡但带有轻微青涩与土腥味，尤其在高添加量时更明显；而苹果汁虽香甜，但易氧化变褐，且酸度（pH 3.2–3.8）可能放大芦荟的不良风味。若简单混合，成品常呈现“药感”“水感”或“不协调的怪味”。



开发陷阱：

Development trap:过度依赖香精掩盖异味，导致“人工感”过重；

Overdependence on essence to cover up odor leads to excessive "artificial sense";为提升甜度大量添加蔗糖，违背“低糖健康”定位；

Adding a large amount of sucrose to enhance sweetness goes against the positioning of "low sugar health";忽略pH对风味感知的影响，未进行系统调酸。

Neglecting the influence of pH on flavor perception, no systematic acid adjustment was carried out.

专业对策：

Professional countermeasures:采用风味协同策略：加入少量柠檬汁或青柠汁，利用柑橘类精油提升清新感，同时抑制芦荟异味；

Adopting a flavor synergy strategy: adding a small amount of lemon juice or lime juice, using citrus essential oils to enhance freshness, while suppressing aloe vera odor;构建天然甜酸体系：以苹果原汁为基础，辅以赤藓糖醇+甜菊糖复配，实现0蔗糖但口感圆润；

Constructing a natural sweet acid system: based on apple juice, supplemented with erythritol and stevia sugar compound, achieving 0 sucrose but smooth taste;引入发酵工艺：通过乳酸菌轻度发酵苹果芦荟混合液，产生柔和酸香，同时降解部分苦味前体物质；

Introduction of fermentation process: mild fermentation of apple and aloe vera mixture by lactic acid bacteria produces a soft and sour aroma, while degrading some bitter precursor substances;建立感官评价小组，进行盲测打分，确保风味接受度＞85%。

Establish a sensory evaluation team to conduct blind testing and scoring, ensuring that the flavor acceptance rate is greater than 85%.

三、物理稳定性与沉淀控制难题

3、 Difficulties in Physical Stability and Precipitation Control

核心问题：芦荟多糖与苹果果胶在特定条件下易形成絮状沉淀或分层。

Core issue: Aloe vera polysaccharides and apple pectin can easily form flocculent precipitates or layers under specific conditions.

芦荟中的高分子多糖（分子量可达10⁶ Da）与苹果中的果胶均为亲水胶体，但在低pH、高离子强度或温度波动下，可能发生“相分离”或“络合沉淀”。尤其当产品采用非均质化工艺或未添加稳定剂时，静置数日后瓶底常出现白色絮状物，严重影响外观与消费者信任。



开发陷阱：

Development trap:误认为“天然无添加”等于“无需稳定体系”；

Misunderstanding that 'natural additive free' equals' no need for a stable system ';稳定剂选择不当（如单独使用CMC，易与钙离子反应析出）；

Improper selection of stabilizers (such as using CMC alone, which can easily react and precipitate with calcium ions);均质参数不足（压力＜20 MPa），无法有效破碎胶体聚集体。

Insufficient homogenization parameters (pressure<20 MPa) prevent effective fragmentation of colloidal aggregates.

专业对策：

Professional countermeasures:复合稳定体系设计：推荐“微晶纤维素（MCC）+ 羧甲基纤维素钠（CMC）+ 果胶”三元复配，利用空间位阻与静电排斥双重机制防止沉降；

Composite stable system design: It is recommended to use a ternary compound of "microcrystalline cellulose (MCC)+carboxymethyl cellulose sodium (CMC)+pectin" to prevent settlement through the dual mechanisms of steric hindrance and electrostatic repulsion;优化均质工艺：采用二级均质（一级25 MPa破碎，二级5 MPa细化），使颗粒粒径＜2 μm；

Optimize homogenization process: Adopt two-stage homogenization (first stage 25 MPa crushing, second stage 5 MPa refinement) to achieve particle size<2 μ m;控制离子强度：避免使用硬水调配，必要时添加柠檬酸钠螯合钙镁离子；

Control ion strength: Avoid using hard water for mixing, and if necessary, add sodium citrate to chelate calcium and magnesium ions;进行加速稳定性测试（40℃放置30天），模拟货架期内表现。

Perform accelerated stability testing (placed at 40 ℃ for 30 days) to simulate performance during the shelf life.

四、色泽保持与氧化褐变难题

4、 Difficulties in maintaining color and oxidative browning

核心问题：苹果多酚氧化酶（PPO）活性高，极易导致产品褐变。

Core issue: Apple polyphenol oxidase (PPO) has high activity, which can easily lead to product browning.

即使使用巴氏杀菌，若前处理不当，苹果中的PPO仍可能残存活性，在储存过程中催化多酚氧化为醌类物质，进而聚合为深色色素。而芦荟凝胶本身近乎无色，一旦与褐变苹果汁混合，整体色泽迅速由浅黄转为茶褐色，丧失“清新”视觉联想。



开发陷阱：

Development trap:仅依赖热杀菌，未进行酶钝化预处理；

Relying solely on heat sterilization without enzyme inactivation pretreatment;抗氧化剂添加不足或选择错误（如仅用BHT，不符合天然宣称）；

Insufficient addition or incorrect selection of antioxidants (such as using only BHT, which does not comply with natural claims);包装透氧率高（如普通PET瓶），加速氧化进程。

High oxygen permeability of packaging (such as ordinary PET bottles) accelerates the oxidation process.

专业对策：

Professional countermeasures:前处理关键步骤：苹果切块后立即用90℃热水烫漂2–3分钟，彻底灭酶；

Pre processing key steps: Immediately blanch the sliced apple in 90 ℃ hot water for 2-3 minutes to completely eliminate enzymes;天然抗氧化组合：添加0.05%–0.1%维生素C + 0.02%迷迭香提取物，协同抑制氧化；

Natural antioxidant combination: adding 0.05% -0.1% vitamin C+0.02% rosemary extract to synergistically inhibit oxidation;包装升级：采用铝箔复合膜、利乐钻或添加氧阻隔层的PET瓶，降低透氧率至＜1 cc/m²·day；

Packaging upgrade: PET bottles with aluminum foil composite film, Tetra Pak diamond or added oxygen barrier layer are used to reduce oxygen permeability to<1 cc/m ² · day;控制成品pH＜3.8，抑制PPO残余活性。

Control the pH of the finished product to be less than 3.8 and inhibit the residual activity of PPO.

五、微生物控制与货架期保障难题

5、 Challenges in Microbial Control and Shelf Life Guarantee

核心问题：高水分活度+天然糖分+植物蛋白，构成微生物滋生温床。

Core issue: High water activity+natural sugars+plant proteins form a breeding ground for microorganisms.

芦荟苹果饮料通常为低酸性（pH＞4.0）或中酸性饮品，若采用常温销售，必须确保商业无菌；若冷藏销售，则需抑制酵母、霉菌及乳酸菌过度繁殖。但芦荟多糖具有一定保护作用，可能降低杀菌效率。

Aloe apple beverages are usually low acidic (pH>4.0) or medium acidic beverages. If sold at room temperature, commercial sterility must be ensured; If sold refrigerated, it is necessary to suppress the excessive proliferation of yeast, mold, and lactic acid bacteria. However, aloe vera polysaccharides have a certain protective effect and may reduce sterilization efficiency.

专业对策：

Professional countermeasures:常温产品：采用UHT超高温瞬时杀菌（135℃/4s）+ 无菌冷灌装；

Room temperature products: using UHT ultra-high temperature instantaneous sterilization (135 ℃/4s)+sterile cold filling;冷藏产品：采用巴氏杀菌（95℃/30s）+ 冷链管理，并添加天然防腐体系（如ε-聚赖氨酸+纳他霉素）；

Refrigerated products: using pasteurization (95 ℃/30s)+cold chain management, and adding natural anti-corrosion systems (such as ε - polylysine+natamycin);所有原料需严格控制初始菌落总数，芦荟凝胶建议选用辐照灭菌产品。

All raw materials need to strictly control the total number of initial colonies. It is recommended to use irradiation sterilization products for aloe gel.

结语：技术难题是门槛，更是护城河

Conclusion: Technical difficulties are not only the threshold, but also the moat

芦荟与苹果的组合，看似平实，实则对研发团队的跨学科能力提出极高要求——既要懂法规边界，又要精于风味调配；既要掌控胶体化学，又需驾驭微生物防线。正因如此，成功攻克这些技术难题的产品，往往具备更强的市场壁垒与消费者信任。