佳味添成：山药与大米饮料配方开发：如何选择合适的开发机构？​

在健康消费浪潮席卷全球的当下，以天然食材为基石的植物蛋白饮料正成为饮品市场的新宠。山药与大米这一经典组合，凭借 “药食同源” 的特性脱颖而出 —— 山药富含黏蛋白、淀粉酶等活性成分，具有健脾益胃的功效；大米作为主食原料，能提供温和的能量补给与醇厚口感。两者搭配既能实现营养互补，又契合消费者对 “清洁标签” 产品的追求。然而，要将传统食材转化为标准化工业产品，配方研发环节至关重要。佳味添成将从技术适配性、行业资源、合规能力三大维度，解析开发山药大米复合饮料时应如何选择专业研发机构。​





 一、技术实力：是否具备复合原料处理的核心工艺？​

1、 Technical strength: Do you have the core technology for processing composite raw materials? ​

山药与大米的配比并非简单的物理混合，而是涉及多糖溶出率、蛋白质稳定性、风味协调性的系统工程。优质的研发机构需掌握以下关键技术节点：​

The ratio of yam to rice is not simply a physical mixture, but a systematic engineering involving polysaccharide dissolution rate, protein stability, and flavor coordination. High quality research and development institutions need to master the following key technical nodes:

原料预处理技术：山药含大量淀粉酶和多酚氧化酶，易导致褐变；大米则需糊化处理以提高消化吸收率。专业机构应能通过低温冷冻干燥、超微粉碎等技术保留活性成分，同时解决沉淀问题。​

Raw material pretreatment technology: Yam contains a large amount of amylase and polyphenol oxidase, which can easily lead to browning; Rice needs gelatinization treatment to improve digestion and absorption rate. Professional institutions should be able to retain active ingredients and solve sedimentation problems through techniques such as low-temperature freeze-drying and ultrafine grinding. ​

酶解与发酵工艺：采用α-淀粉酶、糖化酶进行定向酶解，可将大分子淀粉分解为小分子糖类，提升甜感与顺滑度。部分机构还引入乳酸菌发酵，既降低抗营养因子含量，又能产生γ-氨基丁酸等功能性成分。​

Enzymatic hydrolysis and fermentation process: Targeted enzymatic hydrolysis using alpha amylase and amylase can break down large molecule starch into small molecule sugars, enhancing sweetness and smoothness. Some institutions also introduce lactic acid bacteria fermentation, which not only reduces the content of anti nutritional factors, but also produces functional components such as gamma aminobutyric acid. ​

稳定体系构建：酸性条件下（pH<4.5）易出现絮状沉淀。先进机构会通过粒径分析、流变学测试筛选复配胶体，使货架期沉淀率控制在0.5%以内。​

Stable system construction: Under acidic conditions (pH<4.5), flocculent precipitation is prone to occur. Advanced institutions will screen composite colloids through particle size analysis and rheological testing to control the shelf life sedimentation rate within 0.5%. ​

以成都市佳味添成饮料科技研究所为例，其开发的 “双效酶解 + 微胶囊包埋” 技术，已在多个农产品饮料项目中实现98%以上的的稳定性达标率。​

Taking Chengdu Jiawei Tiancheng Beverage Technology Research Institute as an example, its developed "dual effect enzymatic hydrolysis+microcapsule embedding" technology has achieved a stability compliance rate of over 98% in multiple agricultural beverage projects. ​

 二、行业经验：是否有同类原料的成功转化案例？​

2、 Industry experience: Are there any successful conversion cases of similar raw materials? ​

相较于普通饮料研发，山药大米复合饮料的特殊性在于需跨越 “药膳” 到 “快消品” 的认知鸿沟。企业应优先考察具备以下经验的机构：​

Compared with the research and development of ordinary drinks, the particularity of yam rice composite drinks lies in the need to bridge the cognitive gap between "Tonic Diet" and "FMCG". Enterprises should give priority to institutions with the following experience:

地域特色食材开发履历：如河南焦作铁棍山药、黑龙江五常大米等道地原料的应用案例。怀山堂曾将非遗炮制技艺与现代萃取结合，推出 “时光陈化” 系列山药粉，年销售额突破亿元，其 “原料指纹图谱技术” 可精准识别不同产地山药的有效成分差异。​



功能性验证数据储备：优质机构会积累动物实验与人群试饮数据。例如某机构研发的山药大米发酵饮料，经检测显示小鼠负重游泳时间延长37%，血清尿素氮降低21%，证明其抗疲劳功效。这类数据不仅能支撑产品宣称，更能缩短企业申报 “保健食品” 蓝帽标识的周期。​



跨界创新经验：头部机构往往具备将传统食疗方转化为即饮产品的成熟路径。如江中集团基于 “八珍糕” 古方开发的越光米稀饮料，通过添加茯苓、芡实等辅料，打造出 “餐前养胃” 的消费场景，年销量达数千万瓶。这种将中医理论与现代消费需求结合的能力，是判断机构创新能力的重要标尺。​



 三、资源整合：能否提供全链条解决方案？​

3、 Resource integration: Can a full chain solution be provided? ​

从实验室小样到量产上市，中间涉及复杂的供应链管理与生产适配。优秀的研发机构应具备以下资源网络：​

From laboratory samples to mass production and market launch, there are complex supply chain management and production adaptation involved. Excellent research and development institutions should have the following resource networks:

设备定制能力：针对山药的高黏性特质，需特殊磨浆设备；而大米液化则需要连续式蒸煮系统。佳味添成在全国布局6大实验室，配备德国GEA均质机、瑞典利乐无菌灌装线等设备，可模拟不同产能下的生产参数。​

Equipment customization capability: Special grinding equipment is required for the high viscosity of yam; The liquefaction of rice requires a continuous cooking system. Jiawei Tiancheng has set up 6 laboratories nationwide, equipped with German GEA homogenizers, Swedish Tetra Pak sterile filling lines and other equipment, which can simulate production parameters under different production capacities. ​

法规合规支持：GB 7101《食品安全国家标准 饮料》对植物饮料的微生物指标、污染物限量有严格规定。专业机构需熟悉新食品原料申报流程，如山药作为地方特色食品，需向省级卫健委申请备案。某机构曾协助客户在45天内完成 “山药米露” 的标准立项，较常规周期缩短60%。​



渠道适配设计：针对不同销售渠道（餐饮/商超/电商），机构需提供差异化方案。例如为火锅店定制的大包装解腻型饮料，与便利店销售的便携装低糖版本，在配方浓度、包装形式上均需区别对待。​

Channel adaptation design: Institutions need to provide differentiated solutions for different sales channels (catering/supermarkets/e-commerce). For example, the large packaged anti greasy drinks customized for hot pot restaurants and the portable low sugar versions sold in convenience stores need to be treated differently in terms of formula concentration and packaging form. ​

 四、成本控制：如何在品质与价格间找到平衡点？​

4、 Cost control: How to find a balance between quality and price? ​

初创企业常陷入 “要么高价买国际大牌服务，要么低价接受作坊式研发” 的两难。实际上，国内已形成梯度化服务体系：​

Start up companies often find themselves in a dilemma of either buying international big brand services at a high price or accepting workshop style research and development at a low price. In fact, a gradient service system has been formed domestically:

基础研发套餐（约8-15万元）：包含3-5个配方优化迭代、基础稳定性测试及生产工艺指导文件。适合预算有限的小型企业，但需注意此类服务通常不包含专利申请。​

Basic R&D package (approximately 80000 to 150000 yuan): includes 3-5 formula optimization iterations, basic stability testing, and production process guidance documents. Suitable for small businesses with limited budgets, but it should be noted that such services usually do not include patent applications. ​

深度合作模式（约30-50万元）：除上述内容外，还可获得专利撰写、生产线Layout设计、关键岗位人员培训等增值服务。如某机构为小米南瓜饮料客户设计的 “模块化建厂方案”，使设备投资成本降低28%。​



风险共担机制：部分机构推出 “按销量分成” 的合作方式，前期仅收取少量费用，待产品上市后按销售额比例提取技术服务费。这种模式尤其适合现金流紧张的初创品牌。​

Risk sharing mechanism: Some institutions have launched a cooperation model of "sharing according to sales volume", which only charges a small amount of fees in the early stage, and extracts technical service fees according to the proportion of sales volume after the product is launched. This model is particularly suitable for start-up brands with tight cash flow. ​

 五、趋势前瞻：机构是否能把握消费升级需求？​

5、 Trend foresight: Can institutions grasp the demand for consumer upgrading? ​

当前市场呈现三大演变方向，优质机构应能提前布局：​

The current market presents three major directions of evolution, and high-quality institutions should be able to lay out in advance:

功能细分化：从基础的 “健脾养胃” 向 “助眠”“控糖” 延伸。例如添加GABA的晚安型饮料，或用赤藓糖醇替代蔗糖的糖尿病专用款。​

Functional differentiation: extending from basic "strengthening the spleen and stomach" to "aiding sleep" and "controlling sugar". For example, good night drinks with GABA, or diabetes funds with erythritol instead of sucrose. ​

形态多元化：除液态饮料外，固体冲剂、咀嚼片等形态更便于添加益生菌、膳食纤维等功能成分。怀山堂推出的 “山药+” 全生命周期食养系列，涵盖孕期、儿童、老年等不同场景，SKU超过50种。​

Diversified forms: In addition to liquid beverages, solid granules, chewable tablets, and other forms are more convenient for adding functional ingredients such as probiotics and dietary fiber. The "Yam+" full life cycle food and nutrition series launched by Huaishantang covers different scenarios such as pregnancy, children, and the elderly, with over 50 SKUs. ​

文化赋能化：Z世代消费者对 “国潮” 元素的接受度高达73%。成功案例显示，将非遗技艺（如九蒸九晒）、中医典故融入包装设计，可使产品溢价能力提升40%以上。​

Cultural empowerment: Generation Z consumers' acceptance of the "China-Chic" element is up to 73%. Successful cases have shown that incorporating intangible cultural heritage techniques (such as nine steaming and nine sun drying) and traditional Chinese medicine allusions into packaging design can increase product premium ability by more than 40%. ​