杜仲核桃开发的保健型饮料产品,佳味添成在口味上有哪些创新方向

在“健康中国”战略深入实施、消费者对功能性食品需求激增的背景下，药食同源理念正成为食品工业创新的重要源泉。杜仲与核桃，作为《中国药典》和国家卫健委明确列入“既是食品又是中药材”目录的代表性原料，不仅各自具备深厚的养生价值，其组合更展现出协同增效的潜力。然而，将这两种传统食材开发为保健型饮料，尤其是面向大众市场的即饮产品，口味适配性成为决定成败的关键环节。





那么，杜仲核桃保健饮料在口味上有哪些可行且具市场吸引力的创新方向？佳味添成将从原料特性、风味障碍、消费者偏好、技术手段及成功案例五个维度，系统探讨如何让这一“养生CP”既保留功效，又赢得味蕾。

So, what are the feasible and marketable innovative directions for the taste of Eucommia ulmoides walnut health drink? Jiawei Tiancheng will systematically explore how to preserve the efficacy and win the taste buds of this "health CP" from five dimensions: raw material characteristics, flavor barriers, consumer preferences, technological means, and successful cases.

一、原料本底：功效突出，但风味挑战显著

1、 Raw material background: outstanding efficacy, but significant flavor challenge杜仲：微苦回甘，木质气息浓

Eucommia ulmoides: Slightly bitter and sweet, with a strong woody aroma杜仲（Eucommia ulmoides）树皮或叶富含绿原酸、京尼平苷、杜仲胶等活性成分，具有补肝肾、强筋骨、降血压等传统功效。其水提物常带有明显的微苦、涩感及类似树皮的木质清香，虽有“回甘”特点，但直接用于饮料易造成口感不悦。

核桃：油脂香浓，易氧化产生哈喇味

Walnuts: rich in oil and fat, easily oxidized to produce a crackling flavor核桃仁富含不饱和脂肪酸、蛋白质及多酚类物质，是优质植物蛋白与脑营养素的来源。但其高油脂特性带来两大问题：一是天然坚果香虽浓郁却厚重，难以与清爽型饮料融合；二是极易氧化酸败，影响产品货架期与风味稳定性。



两者结合，若处理不当，极易形成“苦+腻+涩”的负面味觉组合，严重阻碍消费者复购。

The combination of the two, if not handled properly, can easily form a negative taste combination of "bitterness+greasiness+astringency", seriously hindering consumers from repurchasing.

二、口味创新的核心逻辑：掩蔽不良风味 + 强化愉悦体验

2、 The core logic of taste innovation: masking bad flavors+enhancing pleasant experiences

针对上述挑战，口味创新并非简单“加糖掩盖”，而需基于感官科学与食品工程原理，实现风味重构。以下是几大可行方向：

In response to the above challenges, flavor innovation is not simply a matter of "adding sugar to cover up", but needs to be based on sensory science and food engineering principles to achieve flavor reconstruction. Here are several feasible directions:1. 果香调和：以清新果味中和苦涩与油腻

1. Fruit aroma harmony: neutralize bitterness and greasiness with fresh fruit flavors将杜仲核桃与天然水果汁/果粉复配，是最直接有效的策略：

The most direct and effective strategy is to mix Eucommia ulmoides walnuts with natural fruit juice/powder:柑橘类（如橙、柚、柠檬）：富含柠檬酸与挥发性酯类，可有效切割油脂感，提升清爽度，同时其酸味能平衡杜仲的苦涩；

Citrus fruits (such as oranges, pomelos, and lemons): rich in citric acid and volatile esters, they can effectively cut off oil and enhance freshness, while their sour taste can balance the bitterness of Eucommia ulmoides;浆果类（如蓝莓、黑加仑、桑葚）：花青素与多酚不仅增强抗氧化功效，其天然甜酸风味也能掩盖不良气味；

Berries (such as blueberries, blackcurrants, mulberries): Anthocyanins and polyphenols not only enhance antioxidant properties, but their natural sweet and sour flavors can also mask unpleasant odors;热带水果（如百香果、芒果、菠萝）：高香气强度可覆盖木质味，赋予产品“高级感”与异域风情。

Tropical fruits (such as passion fruit, mango, pineapple): High aroma intensity can cover the woody taste, giving the product a "high-end" and exotic flavor.案例参考：某品牌推出的“杜仲核桃蓝莓复合植物饮”，通过冷冻干燥蓝莓粉与低温萃取杜仲液配伍，实现“前调果香、中调坚果醇厚、尾调微甘回润”的层次感。

Case reference: The "Eucommia Juglans Blueberry Compound Plant Drink" launched by a brand, through the compatibility of freeze-dried blueberry powder and low temperature extracted Eucommia ulmoides solution, achieves a sense of hierarchy of "top note fruit flavor, middle note nut mellow, and tail note slightly sweet and moist".2. 草本协同：构建“东方养生味觉矩阵”

2. Herbal synergy: Building an "Eastern Health Taste Matrix"借鉴中医“君臣佐使”配伍思想，引入其他药食同源草本，既增效又调和风味：

Drawing inspiration from the traditional Chinese medicine concept of "Jun Chen Zuo Shi" compatibility, introducing other herbs of the same origin as medicine and food, which not only enhances efficiency but also harmonizes flavors:枸杞：甘甜滋补，可中和苦味，提升整体圆润度；

Goji berries: sweet and nourishing, can neutralize bitterness, and enhance overall roundness;菊花/金银花：清热芳香，赋予清凉感，适合夏季饮品；

Chrysanthemum/Honeysuckle: Clear heat and fragrant, giving a cool feeling, suitable for summer drinks;桂圆/红枣：天然甜味来源，增强温补属性，契合“补肾益脑”定位；

Longan/red dates: a natural source of sweetness, enhancing their warming and nourishing properties, in line with the positioning of "nourishing the kidneys and brain";薄荷/罗勒：微量添加可带来清新尾韵，提升饮用后口腔洁净感。

Mint/Basil: Adding a small amount can bring a fresh finish and enhance oral hygiene after consumption.

此类配方不仅能强化“中式养生”品牌形象，还能形成独特的风味识别度。

This type of formula not only enhances the brand image of "Chinese health preservation", but also forms a unique flavor recognition.3. 乳基/植物奶融合：打造“轻奢坚果奶”体验

3. Milk based/plant-based milk fusion: creating a "light luxury nut milk" experience将杜仲提取物融入核桃奶或燕麦奶基底，走“功能性植物奶”路线：

Integrating Eucommia ulmoides extract into walnut milk or oat milk base, taking the route of "functional plant milk":采用酶解技术预处理核桃，降低油脂氧化风险，同时释放更多氨基酸，增强鲜味（umami）；

Pre treating walnuts with enzymatic hydrolysis technology reduces the risk of oil oxidation, while releasing more amino acids and enhancing umami flavor;添加少量椰奶或杏仁奶，丰富脂肪酸结构，提升顺滑口感；

Add a small amount of coconut milk or almond milk to enrich the fatty acid structure and enhance the smooth taste;控制固形物含量在8%~12%，避免过于浓稠，保持“轻负担”饮用感。

Control the solid content to 8%~12%, avoid excessive thickening, and maintain a "light burden" drinking sensation.

此方向特别适合早餐场景或健身人群，兼具饱腹感与营养密度。

This direction is particularly suitable for breakfast scenes or fitness enthusiasts, combining satiety and nutritional density.4. 发酵赋能：微生物转化重塑风味

4. Fermentation empowerment: Microbial transformation reshapes flavor利用益生菌（如植物乳杆菌、嗜热链球菌）对杜仲核桃混合液进行可控发酵：

Controlled fermentation of Eucommia ulmoides walnut mixture using probiotics such as Lactobacillus plantarum and Streptococcus thermophilus:微生物代谢可降解部分苦味物质（如京尼平苷转化为无苦味衍生物）；

Microbial metabolism can degrade some bitter substances (such as converting geniposide into non bitter derivatives);产生有机酸与芳香酯，自然形成酸奶或康普茶般的微酸清爽风味；

Generate organic acids and aromatic esters, naturally forming a slightly sour and refreshing flavor similar to yogurt or kombucha;同步提升γ-氨基丁酸（GABA）等神经调节物质含量，强化“安神助眠”功能宣称。

Simultaneously increasing the content of neuroregulatory substances such as gamma aminobutyric acid (GABA) and enhancing the claimed function of "calming the mind and aiding sleep".

发酵型杜仲核桃饮有望切入“肠道健康+脑健康”双赛道，符合全球功能性饮料趋势。

Fermented Eucommia ulmoides walnut drink is expected to enter the dual track of "intestinal health+brain health", which is in line with the global trend of functional beverages.5. 低糖/代糖策略：满足健康控糖需求

5. Low sugar/sugar replacement strategy: meeting the demand for healthy sugar control传统养生饮品常依赖冰糖、蜂蜜调味，但不符合现代低糖潮流。可采用：

Traditional health drinks often rely on rock sugar and honey for seasoning, but they do not conform to the modern low sugar trend. Can be used:天然代糖组合：赤藓糖醇+甜菊糖苷+罗汉果甜苷，实现0糖但保留甜感；

Natural sugar substitute combination: Erythritol+stevioside+momordica grosvenorii glycoside, realizing zero sugar but retaining sweet taste;风味增强剂：如酵母抽提物、天然香兰素，提升整体风味饱满度而不增加热量；

Flavor enhancers: such as yeast extracts and natural vanillin, enhance overall flavor fullness without increasing calories;冷泡工艺：低温长时间萃取杜仲，减少苦涩物质溶出，降低对甜味的依赖。

Cold soaking process: Low temperature and long-term extraction of Eucommia ulmoides to reduce the dissolution of bitter substances and reduce dependence on sweetness.

三、消费场景导向：口味需匹配使用情境

3、 Consumer scenario orientation: Taste needs to match usage context

口味创新不能脱离场景。不同饮用场景对风味要求迥异：

Taste innovation cannot be separated from the scene. Different drinking scenarios have varying requirements for flavor:办公提神场景：宜清爽果味+微量咖啡因（如搭配绿茶提取物），忌厚重油腻；

Office refreshing scene: suitable for refreshing fruit flavors and trace caffeine (such as pairing with green tea extract), avoid heavy and greasy;睡前安神场景：适合温润乳香+微量薰衣草/洋甘菊，强调舒缓感；

Bedtime calming scene: suitable for warm frankincense+trace lavender/chamomile, emphasizing a soothing feeling;运动恢复场景：可强化电解质+支链氨基酸，搭配柑橘风味提升接受度；

Sports recovery scenario: can strengthen electrolytes+branched chain amino acids, combined with citrus flavor to enhance acceptance;礼品高端线：可走“东方禅意”路线，如杜仲核桃+陈皮+老白茶，突出文化调性。

High end gift line: You can take the "Eastern Zen" route, such as Eucommia ulmoides walnut+tangerine peel+aged white tea, highlighting cultural tone.

四、技术支撑：风味创新离不开工艺保障

4、 Technical support: Flavor innovation cannot be separated from process guarantee

再好的配方也需工艺落地：

Even the best formula requires the implementation of craftsmanship:微胶囊包埋技术：将杜仲活性成分包裹，延缓释放，减少入口初期的苦感；

Microcapsule embedding technology: encapsulating the active ingredients of Eucommia ulmoides to delay release and reduce the initial bitterness upon entry;超临界CO₂脱脂：预处理核桃仁，降低油脂含量，延长保质期；

Supercritical CO ₂ defatting: Pre treat walnut kernels to reduce oil content and extend shelf life;非热杀菌（如HPP、脉冲电场）：保留风味与活性，避免高温导致的“熟汤味”；

Non thermal sterilization (such as HPP, pulsed electric field): retains flavor and activity, avoiding the "cooked soup flavor" caused by high temperature;风味指纹图谱分析：通过GC-MS等手段精准调控关键香气成分比例。

Flavor fingerprint analysis: Accurately regulate the proportion of key aroma components through GC-MS and other methods.

结语：让养生不再“难喝”，是功能食品的终极使命

Conclusion: Making health no longer "difficult to drink" is the ultimate mission of functional foods

杜仲与核桃的结合，承载着千年中医智慧与现代营养科学的交汇。但要让这份健康真正走进千家万户，必须跨越“功效”与“美味”之间的鸿沟。未来的杜仲核桃保健饮料，不应是药汤的稀释版，而应是科学、美学与文化的融合体——既有东方草本的底蕴，又有现代味觉的愉悦。