佳味添成：红小豆与绿豆饮料配方优化：基于市场调研的科学调整策略

在健康消费浪潮席卷全球的当下，以红小豆与绿豆为主要原料开发的植物蛋白饮料正成为饮品市场的新焦点。这类饮料不仅承载着传统食疗文化的智慧，更通过现代食品工艺的创新，满足了消费者对天然、营养、健康的多元化需求。然而，如何在竞争激烈的市场中脱颖而出？如何通过精准的市场调研指导配方调整，打造既符合消费者口味偏好又兼具功能性的产品？佳味添成将从市场趋势洞察、消费者需求分析、配方优化路径及实践案例四个维度展开探讨。





 一、市场趋势洞察：健康化与功能化驱动产品创新

1、 Market Trend Insight: Health and Functionality Drive Product Innovation

近年来，随着消费者健康意识的提升，植物蛋白饮料市场规模持续扩大。数据显示，2025年全球植物基饮品市场规模已突破千亿美元，其中亚洲地区增速领跑全球。在这一背景下，红小豆与绿豆饮料凭借其独特的营养价值和传统养生属性，成为企业布局健康赛道的重要抓手。



从消费趋势来看，当前市场呈现三大特征：一是“成分透明化”，消费者更倾向于选择配料表简洁、无添加剂的产品；二是“功能细分化”，针对不同场景（如运动补水、熬夜修复、祛湿消肿）的定制化需求日益凸显；三是“风味多元化”，在保留豆类本味的基础上，复合口感（如红豆+薏米、绿豆+薄荷）的接受度显著提高。例如，山东可漾饮料公司推出的瓶装红豆薏米水，通过专利萃取技术实现0糖0脂0卡，同时保留谷物清香，上市后迅速成为全网爆款，其成功正是抓住了“轻养生”人群对便捷与健康的双重需求。



此外，政策导向也为行业发展注入动力。2025年发布的《国民营养计划》明确提出，要推动传统食材的现代化开发，鼓励企业挖掘杂粮、豆类等作物的健康价值。这一政策信号进一步加速了红小豆与绿豆饮料的研发进程。

In addition, policy guidance also injects momentum into the development of the industry. The National Nutrition Plan released in 2025 explicitly proposes to promote the modernization of traditional food ingredients and encourage enterprises to explore the health value of crops such as grains and beans. This policy signal further accelerates the research and development process of red bean and mung bean beverages.

 二、消费者需求解码：从数据到痛点的深度剖析

2、 Decoding Consumer Demand: A Deep Analysis from Data to Pain Points

有效的市场调研是配方调整的前提。企业需通过多维度数据采集，精准识别目标人群的核心诉求。具体可从以下层面切入：

Effective market research is a prerequisite for formula adjustment. Enterprises need to accurately identify the core demands of their target audience through multi-dimensional data collection. Specific approaches can be taken from the following aspects:

- 人群画像构建

-Construction of crowd portrait   - 年轻白领群体：注重效率与健康平衡，偏好即饮型、低卡路里产品，对包装颜值和便携性要求较高；

-Young white-collar workers: pay attention to the balance between efficiency and health, prefer ready to drink and low calorie products, and have high requirements for packaging aesthetics and portability;   - 健身爱好者：追求高蛋白、高纤维配方，关注糖分和脂肪含量；

-Fitness enthusiasts: pursue high protein, high fiber formulas, pay attention to sugar and fat content;   - 中老年消费者：重视传统食疗功效，如红豆补血、绿豆降火，对甜度容忍度较低。

-Middle aged and elderly consumers: They value the efficacy of traditional dietary therapy, such as red beans for blood supplementation and mung beans for reducing internal heat, and have a lower tolerance for sweetness.

- 感官偏好测试

-Sensory preference test   - 通过盲测实验发现，约65%的受访者认为红小豆饮料应突出“绵密沙质感”，而绿豆饮料则需强调“清爽解腻”；

-Through blind testing experiments, it was found that about 65% of respondents believe that red bean beverages should highlight a "dense and sandy texture", while green bean beverages should emphasize a "refreshing and relieving greasiness";   - 甜味剂选择上，代糖（如赤藓糖醇）与蜂蜜的组合接受度最高，纯蔗糖配方逐渐被边缘化。

-In terms of sweetener selection, the combination of sugar substitutes (such as erythritol) and honey has the highest acceptance, while pure sucrose formulas are gradually being marginalized.

- 功能诉求排序

-Ranking of functional demands   - 根据调研反馈，消费者对红小豆/绿豆饮料的功能期待依次为：利尿消肿＞补充膳食纤维＞抗氧化＞改善贫血；

-According to research feedback, consumers' expectations for the functions of red bean/mung bean beverages are as follows: diuresis and anti-inflammatory>dietary fiber supplementation>antioxidant>improvement of anemia;   - 值得注意的是，超过40%的用户希望产品能标注具体营养成分含量（如每瓶含膳食纤维X克），以验证宣传的真实性。

-It is worth noting that over 40% of users hope that the product can be labeled with specific nutritional content (such as X grams of dietary fiber per bottle) to verify the authenticity of the promotion.

 三、配方优化路径：科技赋能下的精准调控

3、 Formula optimization path: precise regulation empowered by technology

基于市场调研结果，企业可从原料配比、工艺革新、辅料搭配三大方向实施配方升级。以下是具体策略框架：

Based on market research results, enterprises can implement formula upgrades in three major directions: raw material ratio, process innovation, and auxiliary material matching. The following is the specific strategy framework:

- 核心原料配比优化

-Optimization of core raw material ratio   - 单一豆类 vs 复合配方：研究表明，红小豆与绿豆按特定比例混合可实现营养互补。例如，添加少量绿豆提升蛋白质含量，同时利用红小豆的铁元素强化补血功能；

-Single bean vs compound formula: Studies have shown that mixing red beans and mung beans in specific proportions can achieve nutritional complementarity. For example, adding a small amount of mung beans can increase protein content, while utilizing the iron element of red beans to enhance blood nourishing function;   - 产地与品种筛选：东北红小豆因颗粒饱满、色泽鲜亮成为首选，而绿豆则推荐当年产新鲜原料以确保风味清新。

-Origin and variety selection: Northeast red adzuki beans are the preferred choice due to their plump granules and bright color, while mung beans are recommended to use fresh ingredients from the same year to ensure a fresh flavor.

- 生产工艺革新

-Production process innovation   - 破碎提取技术：采用超声波辅助破碎，提高出汁率的同时减少营养流失；

-Crushing and extraction technology: using ultrasonic assisted crushing to improve juice yield while reducing nutrient loss;   - 杀菌工艺改进：高温短时灭菌结合无菌灌装，兼顾安全性与口感保鲜；

-Improvement of sterilization process: combining high-temperature short-term sterilization with aseptic filling, balancing safety and freshness of taste;   - 质地调控：针对红小豆饮料易分层的问题，可通过高压均质或添加稳定剂改善悬浮性。

-Texture control: To address the issue of easy layering in red bean beverages, high-pressure homogenization or the addition of stabilizers can be used to improve suspension.

- 辅料与添加剂协同

-Collaboration between auxiliary materials and additives   - 天然调味方案：加入玫瑰鲜花液、红枣枸杞提取物等增强香气层次，避免人工香精的使用；

-Natural flavor scheme: add rose flower liquid, jujube and wolfberry extract to enhance the aroma level and avoid the use of artificial essence;   - 功能性强化：针对运动场景添加电解质，面向熬夜人群补充维生素B群；

-Functional enhancement: adding electrolytes for sports scenes and supplementing vitamin B groups for those who stay up late;   - 甜度管理：采用代糖与果汁复配方案，既能降低热量又能丰富味觉体验。

-Sweetness management: Adopting a combination of sugar substitutes and fruit juice, it can reduce calories and enrich the taste experience.

 四、实践案例借鉴：标杆企业的破局之道

4、 Practical case reference: The way to break through the situation of benchmark enterprises

以某头部品牌为例，其通过以下步骤实现配方与市场的高效对接：

Taking a leading brand as an example, it achieves efficient integration between formula and market through the following steps:

- 第一阶段：试错迭代

-Phase 1: Trial and Error Iteration   - 初期推出基础款红豆饮料，但因口感粗糙遭差评。随后引入超微粉碎技术，将豆渣粒径控制在微米级，显著提升顺滑度；

-Initially launched as a basic red bean beverage, but received negative reviews due to its rough taste. Subsequently, ultrafine grinding technology was introduced to control the particle size of soybean residue at the micrometer level, significantly improving smoothness;   - 根据线上评论调整甜度，从全蔗糖改为赤藓糖醇+苹果酸组合，好评率上升。

-According to online reviews, the sweetness level has been adjusted from sucrose to a combination of erythritol and malic acid, resulting in an increase in positive reviews.

- 第二阶段：场景延伸

-Phase 2: Scene Extension   - 开发“早餐系列”：推出低糖版绿豆百合饮，主打清肠排毒概念；

-Developing the "Breakfast Series": launching a low sugar version of Green Bean Lily Drink, focusing on the concept of clearing the intestines and detoxifying;   - 布局“夜间经济”：研发含有GABA氨基丁酸的助眠款红豆杏仁奶。

-Layout of "Nighttime Economy": Develop a sleep aid red bean almond milk containing GABA aminobutyric acid.

- 第三阶段：标准引领

-Phase Three: Standard Leadership   - 主导制定《红豆水饮料团体标准》，明确多酚含量、萃取浓度等核心指标，树立行业质量标杆；

-Lead the development of the 'Red Bean Water Beverage Group Standard', clarify core indicators such as polyphenol content and extraction concentration, and establish industry quality benchmarks;   - 建立全产业链溯源体系，从种植基地到生产线全程可控，增强消费者信任。

-Establish a traceability system for the entire industry chain, with full control from the planting base to the production line, to enhance consumer trust.

 五、未来展望：从“跟跑者”到“领跑者”的转型建议

5、 Future Outlook: Transformation Suggestions from "Followers" to "Leaders"

尽管红小豆与绿豆饮料市场前景广阔，但仍面临同质化严重、消费场景局限等挑战。对此，提出以下战略建议：

Although the market prospects for red bean and mung bean beverages are promising, they still face challenges such as severe homogenization and limited consumption scenarios. The following strategic recommendations are proposed for this:

- 深化产学研合作：联合高校科研机构破解技术瓶颈，探索发酵工艺提升生物利用率；

-Deepen industry university research cooperation: collaborate with universities and research institutions to overcome technological bottlenecks, explore fermentation processes to improve bioavailability;- 数字化营销赋能：利用大数据分析用户行为，定向推送个性化产品组合；

-Digital marketing empowerment: using big data to analyze user behavior and targeted personalized product combinations;- 文化IP打造：将中医五行理论融入产品设计，赋予传统食材现代叙事方式；

-Cultural IP creation: Integrating the theory of the Five Elements of Traditional Chinese Medicine into product design, endowing traditional ingredients with a modern narrative style;- 可持续发展布局：推广环保包装材料，建立豆类种植碳汇项目响应双碳目标。

-Sustainable development layout: Promote environmentally friendly packaging materials and establish bean planting carbon sink projects to respond to the dual carbon goals.