马铃薯能开发成饮料吗,佳味添成开发的饮料在产业上有哪些价值

提到马铃薯，人们脑海中浮现的往往是薯条、土豆泥或炖菜——作为全球第四大主粮作物，它以高产、耐储、富含淀粉的特性支撑着亿万人口的温饱。然而，在食品工业迈向高值化、功能化与可持续发展的今天，马铃薯的价值边界正在被重新定义。将马铃薯开发成饮料产品，不仅技术上可行，更在农业产业化、营养健康升级与循环经济层面展现出独特而深远的产业价值。尽管这一概念乍听“反常识”，但通过科学的配方设计与工艺创新，马铃薯完全有能力从“餐桌配角”蜕变为“功能性饮品新星”。佳味添成将从技术可行性、产品形态、营养优势、产业链延伸及可持续价值五大维度，系统解析马铃薯饮料的产业潜力。

一、技术可行性：马铃薯如何变成一杯“可饮之物”？



1、 Technical feasibility: How can potatoes become a "drinkable" drink?

马铃薯含水量高达75%–80%，干物质中约70%为淀粉，其余为蛋白质、维生素C、钾、膳食纤维及少量多酚。传统认知中，其“粉感重、无香气、易褐变”似乎与饮料的“清爽、芳香、稳定”背道而驰。但现代食品科技已能有效破解这些难题：

酶解液化技术：通过α-淀粉酶和糖化酶的协同作用，将大分子淀粉水解为麦芽糖、葡萄糖等小分子糖类，获得清澈、微甜、低黏度的马铃薯糖浆基液；

Enzymatic liquefaction technology: Through the synergistic action of alpha amylase and amylase, large molecule starch is hydrolyzed into small molecule sugars such as maltose and glucose, obtaining clear, slightly sweet, and low viscosity potato syrup base liquid;蛋白分离与风味脱除：采用等电点沉淀或膜分离技术去除致敏性蛋白（如patatin），同时通过活性炭吸附或真空脱气减少土腥味；

Protein separation and flavor removal: using isoelectric point precipitation or membrane separation technology to remove allergenic proteins (such as patatin), while reducing soil odor through activated carbon adsorption or vacuum degassing;非热杀菌保障活性：利用超高压（HPP）或脉冲电场（PEF）处理，保留热敏性营养素（如维C、B族维生素），避免传统热杀菌导致的褐变与营养损失。

Non thermal sterilization ensures activity: using ultra-high voltage (HPP) or pulsed electric field (PEF) treatment to retain thermosensitive nutrients (such as vitamin C and B vitamins), avoiding browning and nutrient loss caused by traditional thermal sterilization.

由此，马铃薯可转化为澄清型清汁、微浊型营养饮或发酵型功能饮料等多种形态，彻底颠覆“土豆只能吃不能喝”的刻板印象。

As a result, potatoes can be transformed into various forms such as clear juice, slightly turbid nutritional drinks, or fermented functional drinks, completely overturning the stereotype that "potatoes can only be eaten but not drunk".二、产品形态创新：不止于“土豆水”，而是功能载体

2、 Product form innovation: not just "potato water", but a functional carrier

马铃薯饮料的核心价值不在于模仿果汁，而在于其独特的营养结构与加工适应性：

The core value of potato beverages lies not in imitating fruit juice, but in their unique nutritional structure and processing adaptability:天然电解质饮：马铃薯富含钾（约400mg/100g）、镁、磷，是天然的“运动恢复液”。搭配少量海盐与柠檬汁，可开发低糖电解质饮料，替代高糖运动饮料；

Natural electrolyte drink: Potatoes are rich in potassium (about 400mg/100g), magnesium, and phosphorus, making them a natural "exercise recovery fluid". Paired with a small amount of sea salt and lemon juice, a low sugar electrolyte beverage can be developed to replace high sugar sports drinks;益生元功能饮：马铃薯抗性淀粉（RS2/RS3）是优质益生元，经适度热处理后含量可达干物质的10%以上。结合益生菌发酵，可打造“肠道友好型”轻饮；

Probiotic functional drink: Potato resistant starch (RS2/RS3) is a high-quality prebiotic, with a content of over 10% of dry matter after moderate heat treatment. Combined with probiotic fermentation, it can create a "gut friendly" light drink;植物基能量饮：酶解后的马铃薯糖浆提供缓释碳水，搭配坚果蛋白或豌豆蛋白，形成“碳水+蛋白”均衡的代餐饮；

Plant based energy drink: Enzymatically hydrolyzed potato syrup provides slow-release carbohydrates, combined with nut protein or pea protein, forming a balanced "carbohydrates+proteins" meal substitute;发酵风味饮：借鉴日本“芋焼酎”或东欧“土豆啤酒”工艺，开发低醇或无醇发酵饮料，赋予独特谷物发酵香。

Fermented flavor drink: Drawing on the techniques of Japanese "taro taro" or Eastern European "potato beer", develop low alcohol or non-alcoholic fermented drinks, endowing them with a unique grain fermentation aroma.

这些产品均以马铃薯为“功能性基底”，而非单纯风味来源，凸显其不可替代性。

These products are all based on potatoes as a "functional base" rather than a simple flavor source, highlighting their irreplaceability.三、营养与健康价值：被低估的“全营养块茎”

3、 Nutritional and Health Value: The Undervalued 'Fully Nutritious Tuber'

马铃薯常被误认为“高GI、高热量”，实则其升糖指数（GI）受烹饪方式影响极大——生马铃薯GI仅为56，煮熟后为78，但若冷却后食用（形成抗性淀粉），GI可降至50以下。更重要的是，其营养密度远超想象：

维生素C含量媲美柑橘：100g鲜马铃薯含维C 20mg，且因淀粉保护，加工中损失率低于纯果汁；

The vitamin C content is comparable to citrus: 100g fresh potatoes contain 20mg of vitamin C, and due to starch protection, the loss rate during processing is lower than that of pure fruit juice;优质植物蛋白：含有人体所需全部必需氨基酸，生物价（BV）达70，高于多数谷物；

High quality plant protein: contains all essential amino acids needed by the human body, with a biological value (BV) of 70, higher than most grains;高钾低钠：有助于调节血压，契合“减盐不减味”的健康趋势；

High potassium and low sodium: helps regulate blood pressure, in line with the health trend of "reducing salt without losing taste";零脂肪、无胆固醇：天然适合心血管健康人群。

Zero fat, cholesterol free: naturally suitable for people with cardiovascular health.

通过精准加工，马铃薯饮料可成为“低负担、高营养”的理想载体。

Through precise processing, potato beverages can become an ideal carrier for "low burden, high nutrition".四、产业链价值：推动主粮高值化与乡村振兴

4、 Value of the industrial chain: promoting the high-value transformation of staple foods and rural revitalization

马铃薯饮料的产业化，对农业经济具有多重正向拉动：

The industrialization of potato beverages has multiple positive effects on the agricultural economy:提升附加值：鲜薯收购价约0.6–1.2元/斤，而深加工后饮料终端售价可达10–20元/瓶，增值10倍以上；

Enhancing added value: The purchase price of fresh potatoes is about 0.6-1.2 yuan/jin, while the terminal selling price of deeply processed beverages can reach 10-20 yuan/bottle, increasing the value by more than 10 times;消化次级品与过剩产能：每年大量因外观瑕疵、运输损伤或市场滞销的马铃薯被废弃，用于饮料原料可实现“变废为宝”；

Digesting secondary products and excess production capacity: Every year, a large number of potatoes are discarded due to appearance defects, transportation damage, or unsold in the market. Using them as beverage raw materials can achieve the goal of "turning waste into treasure";促进产地工业化：在甘肃、内蒙古、云南等主产区建设饮料加工厂，带动就业、减少物流成本，助力“马铃薯主粮化”战略落地；

Promote industrialization of production areas: build beverage processing plants in major production areas such as Gansu, Inner Mongolia, and Yunnan to drive employment, reduce logistics costs, and assist in the implementation of the "potato as the main grain" strategy;稳定种植收益：为农户提供稳定订单农业模式，降低“丰产不丰收”风险。

Stable planting income: Provide farmers with a stable order agriculture model and reduce the risk of "high yield but poor harvest".

这不仅是产品创新，更是农业供给侧改革的微观实践。

This is not only product innovation, but also a micro practice of agricultural supply side reform.五、可持续与循环经济价值：绿色食品的典范

5、 Sustainable and Circular Economy Value: A Model of Green Food

在全球倡导“低碳饮食”的背景下，马铃薯具备显著生态优势：

In the context of advocating a "low-carbon diet" globally, potatoes have significant ecological advantages:单位面积产量高：每公顷可产25–40吨，远高于小麦、水稻，土地利用效率高；

High yield per unit area: 25-40 tons per hectare, much higher than wheat and rice, with high land use efficiency;水资源消耗低：相比牛乳或杏仁奶，马铃薯饮料的水足迹极低；

Low water consumption: Compared to cow's milk or almond milk, potato drinks have an extremely low water footprint;副产物全利用：榨汁后的薯渣富含纤维，可制成膳食纤维粉、动物饲料或生物基包装材料，实现“零废弃”；

Full utilization of by-products: The juiced potato residue is rich in fiber and can be made into dietary fiber powder, animal feed, or bio based packaging materials, achieving "zero waste";本地化生产潜力：主粮属性使其原料供应稳定，减少跨国供应链依赖。

Localized production potential: The main grain attribute ensures stable raw material supply and reduces dependence on cross-border supply chains.

马铃薯饮料因此可成为ESG（环境、社会、治理）理念下的标杆产品。

Potato beverages can therefore become benchmark products under the ESG (Environmental, Social, Governance) concept.六、市场挑战与破局关键

6、 Market Challenges and Key Breakthroughs

当然，马铃薯饮料也面临消费者认知障碍（“土豆能喝？”）、风味接受度、品类教育成本高等挑战。破局关键在于：

Of course, potato beverages also face challenges such as consumer cognitive barriers ("can potatoes be drunk?"), flavor acceptance, and high educational costs for the category. The key to breaking the deadlock lies in:精准定位：避开与果汁、茶饮直接竞争，聚焦“运动恢复”“肠道健康”“代餐能量”等细分场景；

Accurate positioning: Avoid direct competition with fruit juice and tea drinks, focus on segmented scenarios such as "exercise recovery", "intestinal health", and "meal replacement energy";风味掩蔽与强化：通过柑橘、姜、薄荷等天然成分构建清新口感；

Flavor masking and enhancement: constructing a fresh taste through natural ingredients such as citrus, ginger, and mint;透明化沟通：强调“真实马铃薯”“无添加糖”“高钾高纤”等核心利益点；

Transparent communication: emphasizing core interests such as "real potatoes", "no added sugar", "high potassium and high fiber";文化赋能：结合“主粮新吃法”“东方根茎智慧”等叙事，提升文化认同。

Cultural Empowerment: Combining narratives such as "New Eating Methods for Main Grains" and "Wisdom of Eastern Roots and Roots" to enhance cultural identity.结语：从“吃饱”到“喝好”，马铃薯的产业升级之路

Conclusion: The Road to Upgrading the Potato Industry from "Eating Enough" to "Drinking Well"