银杏叶与菊花可以开发成饮料配方吗,佳味添成开发成茶饮料可以做哪些创新开发

一、银杏叶与菊花开发成饮料配方的可行性分析

1、 Feasibility analysis of developing beverage formula from ginkgo leaves and chrysanthemums银杏叶与菊花均为药食同源植物，二者在活性成分互补性、加工工艺适配性及市场接受度上具备显著优势，为饮料配方开发提供了坚实的物质基础与技术支撑。



Ginkgo biloba leaves and chrysanthemums are both medicinal and edible plants, with significant advantages in complementary active ingredients, adaptable processing techniques, and market acceptance, providing a solid material foundation and technical support for beverage formula development.1.1 活性成分协同与口感适配

1.1 Active ingredient synergy and taste adaptation银杏叶富含黄酮类（如槲皮素-3-O-葡萄糖苷）、萜内酯类（银杏内酯A、B、C）等活性物质，具有抗氧化、改善循环等作用；菊花则含有绿原酸、木犀草苷、类黄酮等成分，兼具清热解毒、清肝明目功效。二者风味上，银杏叶略带微苦，菊花清香甘甜，复配后可实现苦味中和与香气叠加，形成"甘醇带香"的独特口感，无需过多添加糖即可平衡风味，符合低糖饮品趋势。

1.2 成熟的加工工艺支撑

1.2 Mature processing technology support银杏叶与菊花的饮料加工已形成标准化技术路径，关键工艺环节如下：

The beverage processing of ginkgo leaves and chrysanthemums has formed a standardized technical path, and the key process steps are as follows:- 原料预处理：银杏叶需经杀青（120℃热风杀青30秒）、烘干（60℃烘干2小时）去除苦涩味及潜在刺激性成分；菊花选用杭白菊、金丝皇菊等品种，经筛选、清洗、低温烘干（50℃）保留香气物质。

-Raw material pretreatment: Ginkgo leaves need to undergo withering (120 ℃ hot air withering for 30 seconds) and drying (60 ℃ drying for 2 hours) to remove bitterness and potential irritants; Chrysanthemums are selected from varieties such as Hangbai Chrysanthemum and Jinsi Emperor Chrysanthemum. After screening, cleaning, and low-temperature drying (50 ℃), the aroma substances are retained.- 浸提与复配：采用超声辅助浸提工艺，银杏叶料水比1:50、70℃浸提30分钟，菊花料水比1:40、80℃浸提20分钟，两种提取液按3:2比例混合，可获得风味与活性成分最优的基料。后续可添加0.05%柠檬酸调节酸度，0.1%蜂蜜改善口感，0.02%黄原胶提升稳定性。

- 澄清与杀菌：采用壳聚糖（添加量0.03%）澄清处理，静置2小时后过滤，再经UHT超高温瞬时杀菌（135℃，3-5秒），可延长产品保质期至6个月以上，且能较好保留活性成分（黄酮类保留率达85%以上）。

1.3 原料安全性与资源保障

1.3 Raw material safety and resource guarantee银杏叶需严格遵循《食品安全国家标准 食品原料用银杏叶》（GB/T 37484-2019），选用经合规加工的原料，避免未经处理的鲜叶中白果酸等刺激性成分超标；菊花作为常见药食同源原料，安全性已通过长期食用验证。二者种植资源丰富，银杏叶主产区为山东、江苏，菊花主产区为浙江、安徽，年产量稳定，原料采购成本可控（银杏叶干品约8-12元/公斤，菊花干品约20-30元/公斤），具备规模化生产条件。

二、银杏叶菊花茶饮料的创新研发方向

2、 Innovative research and development direction of ginkgo leaf chrysanthemum tea beverage2.1 口感风味创新：多元复配与场景适配

2.1 Taste and flavor innovation: diversified compounding and scene adaptation突破传统单一风味，结合消费场景需求打造复合口感体系：

Breaking through traditional single flavors and creating a composite taste system that meets the needs of consumer scenarios:- 花果复合系列：与应季水果、花草复配，如添加10%梨汁提升清甜感，制成"银杏菊花梨润茶"，主打润燥补水场景；或加入5%桂花提取液，打造"桂香银杏菊花茶"，兼具花香与草本香，适配秋季饮用需求。

-Flower and Fruit Compound Series: Combined with seasonal fruits, flowers and plants, such as adding 10% pear juice to enhance sweetness, to make "Ginkgo Chrysanthemum Pear Moisturizing Tea", which focuses on moisturizing and hydrating scenes; Or add 5% osmanthus extract to create "Guixiang Ginkgo Chrysanthemum Tea", which combines floral and herbal aromas, suitable for autumn drinking needs.- 功能风味系列：针对不同口味偏好，开发"微苦回甘型"（银杏叶占比提升至60%，添加0.03%甘草汁）、"清爽酸甜型"（增加2%柠檬浓缩汁，降低菊花占比至30%），满足年轻群体与中老年群体的差异化需求。

2.2 功能细分创新：精准对接健康需求

2.2 Functional segmentation innovation: precise docking with health needs基于二者核心功效，结合现代消费者健康痛点进行功能细分：

Based on the core functions of both, combined with modern consumer health pain points for functional segmentation:- 护眼明目款：复配5%枸杞汁（富含枸杞多糖）、2%蓝莓汁（含花青素），强化眼部养护功能，包装标注"缓解视疲劳"相关营养声称，目标人群锁定学生、办公族。

-Eye friendly and eye-catching product: a combination of 5% goji berry juice (rich in goji polysaccharides) and 2% blueberry juice (containing anthocyanins) to enhance eye care function. The packaging is labeled with nutrition claims related to "relieving visual fatigue", targeting students and office workers.- 助眠安神款：添加3%酸枣仁提取液、1%薰衣草提取液，采用低糖配方（糖含量≤3g/100mL），主打"睡前舒缓"场景，采用深色避光包装，突出静谧氛围。

-Sleep aid and calming product: added with 3% jujube seed extract and 1% lavender extract, using a low sugar formula (sugar content ≤ 3g/100mL), focusing on the "soothing before bedtime" scene, using dark dark dark packaging to highlight the quiet atmosphere.- 控糖轻体款：使用赤藓糖醇（添加量5%）替代白砂糖，复配2%桑叶提取物（含DNJ成分），开发零蔗糖、低热量版本（热量≤15kcal/100mL），适配健身、控糖人群需求。

-Sugar controlled light body version: using erythritol (5% added) instead of white sugar, compounded with 2% mulberry leaf extract (containing DNJ component), developing zero sucrose, low calorie version (calorie ≤ 15kcal/100mL), suitable for fitness and sugar control people's needs.2.3 形态工艺创新：突破传统茶饮料边界

2.3 Innovation in Form and Technology: Breaking through the Boundaries of Traditional Tea Beverages在产品形态与加工技术上实现多元化创新：

Realize diversified innovation in product form and processing technology:- 速溶固态茶粉：将银杏叶菊花提取液与麦芽糊精（添加量15%）混合，经冷冻干燥制成速溶粉，颗粒度控制在80目以上，冲调后3秒内溶解，推出独立小袋包装，方便旅行、办公场景携带。

-Instant solid tea powder: Mix ginkgo leaf chrysanthemum extract with maltodextrin (15% added), freeze dry to make instant powder, with particle size controlled at 80 mesh or above. Dissolve within 3 seconds after mixing and release into independent small bags for easy carrying in travel and office settings.- 冷泡型茶包：采用无纺布三角包包装，填充粉碎后的银杏叶（40目）与整朵菊花，搭配"冷泡6小时即可饮用"的便捷设计，适配夏季冷藏饮用场景，突出"无需热水、清爽即享"的卖点。

-Cold brewed tea bag: packaged in non-woven triangular bags, filled with crushed ginkgo leaves (40 mesh) and whole chrysanthemums, combined with the convenient design of "cold brewed for 6 hours to drink", suitable for summer refrigerated drinking scenes, highlighting the selling point of "no need for hot water, refreshing and enjoyable".- 悬浮絮状茶：通过调整浸提工艺，保留部分菊花花瓣与银杏叶碎末，制成具有悬浮视觉效果的"絮状茶饮料"，搭配透明瓶身设计，增强产品视觉吸引力，主打网红饮品市场。

-Suspended flocculent tea: By adjusting the extraction process and retaining some chrysanthemum petals and crushed ginkgo leaves, a "flocculent tea beverage" with a suspended visual effect is made. Paired with a transparent bottle design, it enhances the visual appeal of the product and targets the internet famous beverage market.2.4 文化IP创新：赋予产品情感价值

2.4 Cultural IP Innovation: Empowering Products with Emotional Value结合银杏与菊花的文化内涵，打造差异化品牌IP：

Combining the cultural connotations of ginkgo and chrysanthemum to create differentiated brand IP:- 地域文化联名：与银杏之乡（如江苏泰兴）、菊花产地（如浙江桐乡）合作，推出"地域限定款"，包装印刻当地人文景观图案，附赠产地故事手册，提升产品文化溢价。

-Regional cultural collaboration: Cooperate with the hometown of ginkgo (such as Taixing, Jiangsu) and chrysanthemum production area (such as Tongxiang, Zhejiang) to launch a "regional limited edition", with local cultural landscape patterns printed on the packaging, and a production area story manual attached to enhance the cultural premium of the product.- 传统养生IP：以"本草养生"为核心，设计古风包装，搭配"银杏护心、菊花清肝"的养生口诀，推出"四季养生礼盒装"（春夏季侧重清热款，秋冬季侧重温润款），适配节日送礼场景。

-Traditional Health IP: With "Herbal Health Preservation" as the core, designed with ancient style packaging and paired with the health mantra of "Ginkgo Protects the Heart, Chrysanthemum Clears the Liver", launched the "Four Seasons Health Gift Box Set" (focusing on clearing heat in spring and summer, and warming in autumn and winter), suitable for holiday gift giving scenes.三、总结与展望

3、 Summary and Prospect