开发枣汁饮料配方,佳味添成从配方上面可以做哪些创新开发

近年来，健康饮品市场持续升温，兼具营养与传统韵味的枣汁饮料逐渐成为消费者新宠。但面对同质化竞争，仅靠“红枣味”已难以打动挑剔的味蕾。想要在红海市场中突围，配方创新是核心突破口。今天就为大家拆解枣汁饮料配方的6大创新方向，从原料到工艺，从口感至功能，全方位提升产品竞争力。





一、原料创新：从“基础款”到“高端定制款”

1、 Raw material innovation: from "basic style" to "high-end customized style"

原料是饮料的灵魂，枣汁配方的创新首先要从源头下功夫，通过差异化选材打造独特口感与价值感。

Raw materials are the soul of beverages, and innovation in jujube juice formulas must first focus on the source, creating a unique taste and sense of value through differentiated material selection.

- 细分枣种，突出地域特色：摆脱单一的普通红枣，选用具有地理标志的特色枣种。例如新疆若羌灰枣自带浓郁蜜香，果肉细腻少渣，榨汁后甜度更高；陕西狗头枣果大肉厚，枣香醇厚，适合打造浓浆型枣汁；河北金丝小枣肉质紧实，汁水清甜，适合清爽型配方。将地域特色枣种作为核心卖点，能瞬间提升产品辨识度。



- 复配杂粮，强化营养矩阵：在枣汁中加入药食同源的杂粮原料，不仅丰富口感层次，还能叠加营养优势。比如搭配小米增加绵密口感，同时补充B族维生素；加入燕麦麸皮提升膳食纤维含量，主打“饱腹轻养生”；混合红豆、薏米则契合“祛湿健脾”的消费需求，让枣汁从“饮品”升级为“功能性代餐搭档”。



- 引入超级食材，提升附加值：结合当下流行的超级食品概念，在配方中加入少量高价值原料。例如添加宁夏枸杞，强化“补气血”的传统认知，且枸杞的酸甜能中和枣汁的甜腻；搭配椰枣泥，增加天然果糖的同时带来热带风味；融入奇亚籽，利用其遇水膨胀的特性打造“爆珠口感”，满足消费者对“新奇体验”的追求。



二、功能创新：从“好喝”到“喝出健康”

2、 Functional innovation: from "delicious" to "drinking healthy"

后疫情时代，消费者对饮品的“健康属性”要求更高。枣汁本身富含维生素、矿物质和多糖，在此基础上进行功能强化，能精准击中需求痛点。

In the post pandemic era, consumers have higher demands for the "health attributes" of beverages. Jujube juice itself is rich in vitamins, minerals, and polysaccharides, and on this basis, it can be functionally enhanced to accurately hit the pain points of demand.

- 益生菌+枣汁，肠道健康双buff：将活性益生菌（如乳双歧杆菌、嗜酸乳杆菌）与枣汁结合，开发“发酵枣汁饮品”。益生菌能改善肠道菌群，而枣汁中的多糖可作为益生元促进益生菌增殖，形成“1+1>2”的健康效果。同时，发酵过程会降低枣汁的甜度，产生乳酸风味，适合怕胖的年轻群体。



- 低GI配方，适配控糖人群：通过原料调整和工艺优化，打造低GI（血糖生成指数）枣汁。选用甜度较低的枣种，搭配低GI的菊芋糖浆、赤藓糖醇替代部分蔗糖，同时添加魔芋粉延缓糖分吸收。这款配方能满足糖尿病患者、健身人群等控糖需求，填补市场空白。



- 添加营养素，打造“针对性补给”：针对特定人群开发功能性枣汁，例如面向女性的“枣汁+胶原蛋白肽”，主打“美容养颜”；面向熬夜党、学生党的“枣汁+维生素B族+牛磺酸”，缓解疲劳、补充能量；面向中老年人的“枣汁+钙+维生素D”，强化骨骼健康。



三、口味创新：从“单一口感”到“层次丰富”

3、 Taste innovation: from "single taste" to "rich layers"

传统枣汁多为单一甜腻口感，难以满足消费者对“多元化风味”的追求。通过跨界融合、酸甜平衡等方式，能让枣汁焕新颜。

Traditional jujube juice often has a single sweet and greasy taste, which is difficult to meet consumers' pursuit of "diversified flavors". Through cross-border integration and balanced sour and sweet flavors, jujube juice can be rejuvenated.

- 水果混搭，碰撞清新风味：将枣汁与当季水果结合，打造清爽解腻的复合口味。例如“枣汁+山楂”，山楂的酸能中和枣的甜，形成经典的“枣糕风味”，适合秋冬暖饮；“枣汁+柠檬+青橘”，打造酸甜爽口的果味枣汁，适合夏季冰镇饮用；“枣汁+梨”，温润清甜，主打“润肺润燥”，契合季节需求。



- 花卉入饮，赋予雅致香气：加入可食用花卉提升枣汁的香气与颜值。比如“枣汁+桂花”，桂花的淡雅香气与枣香融合，口感温润，自带“中式浪漫”属性；“枣汁+玫瑰”，玫瑰的馥郁花香搭配枣的醇厚，适合女性消费者，且玫瑰的粉色能让饮品呈现自然的粉嫩色泽，无需额外添加色素。



- 茶咖融合，突破传统边界：将枣汁与茶、咖啡等潮流饮品结合，吸引年轻群体。例如“枣汁+红茶”，枣的甜润与红茶的醇厚碰撞，打造“枣香奶茶”的平替款；“枣汁+冷萃咖啡”，枣的甜中和咖啡的苦，形成独特的“枣香拿铁”，适合下午茶场景；“枣汁+乌龙茶”，茶香清爽，枣香悠长，主打“解腻刮油”。



四、工艺创新：从“传统榨汁”到“技术赋能”

4、 Technological Innovation: From "Traditional Juice Extraction" to "Technological Empowerment"

先进的工艺不仅能提升枣汁的品质和口感，还能延长保质期、降低成本。

Advanced technology can not only improve the quality and taste of jujube juice, but also extend its shelf life and reduce costs.

- 低温冷压，保留营养活性：采用低温冷压技术代替传统热榨，在40℃以下进行榨汁，最大程度保留枣中的维生素C、多酚等活性营养成分，同时避免高温带来的焦糊味，让枣汁口感更清新、营养更丰富。

-Low temperature cold pressing to preserve nutritional activity: Low temperature cold pressing technology is used instead of traditional hot pressing to extract juice below 40 ℃, maximizing the retention of active nutrients such as vitamin C and polyphenols in jujube, while avoiding the burnt taste caused by high temperature, making jujube juice fresher and more nutritious.

- 酶解技术，提升出汁率与口感：在榨汁前加入果胶酶、纤维素酶，分解枣肉中的果胶和纤维素，不仅能提高出汁率（比传统工艺提升15%-20%），还能使枣汁更澄清、口感更顺滑，减少沉淀现象。

-Enzymatic hydrolysis technology can improve juice yield and taste: adding pectinase and cellulase before juicing to decompose pectin and cellulose in jujube meat can not only increase juice yield (15% -20% higher than traditional processes), but also make jujube juice clearer, smoother in taste, and reduce sedimentation.

- HPP超高压杀菌，实现无添加保鲜：采用超高压杀菌技术（HPP），在常温下通过高压杀灭微生物，无需添加防腐剂就能延长保质期（可达6-12个月）。这款工艺能让枣汁保持“鲜榨”口感，满足消费者对“无添加”的需求。



五、形态创新：从“液体饮料”到“多元形态”

5、 Form innovation: from "liquid beverages" to "diverse forms"

跳出“瓶装液体”的固定思维，开发不同形态的枣汁产品，能覆盖更多消费场景。

Breaking away from the fixed thinking of "bottled liquid", developing different forms of jujube juice products can cover more consumer scenarios.

- 枣汁浓缩液，主打“便捷调配”：将枣汁浓缩成膏状或液体浓缩液，消费者可根据个人口味加水、牛奶、酸奶等调配饮用。这款产品便携易储存，适合家庭、办公室等场景，还能作为烘焙原料（如制作枣汁蛋糕、枣汁酸奶），拓展使用场景。



- 冻干枣汁粉，实现“即冲即饮”：采用冻干技术将枣汁制成粉末，保留枣的营养和风味，遇水即可溶解。冻干枣汁粉体积小、重量轻，适合户外、旅行等场景，且能避免液体饮料的运输不便问题。

-Freeze dried jujube juice powder, achieving "instant flushing and drinking": using freeze-drying technology to make jujube juice into powder, retaining the nutrition and flavor of jujube, and can dissolve in water. Freeze dried jujube juice powder has a small volume and light weight, suitable for outdoor, travel and other scenarios, and can avoid the inconvenience of transporting liquid beverages.

- 枣汁气泡水，抢占“潮流赛道”：在枣汁中加入二氧化碳，打造“枣香气泡水”。气泡的清爽感能中和枣汁的甜腻，口感更活泼，适合年轻消费者聚会、休闲等场景，且气泡水的“低卡”属性能吸引减脂人群。

-Jujube juice bubble water, seizing the "trend track": adding carbon dioxide to jujube juice to create "jujube aroma infused water". The refreshing sensation of bubbles can neutralize the sweetness and greasiness of jujube juice, making the taste more lively and suitable for young consumers to gather and relax. Moreover, the "low calorie" attribute of carbonated water can attract people who want to lose weight.

六、场景创新：从“日常饮用”到“精准适配”

6、 Scenario Innovation: From "Daily Drinking" to "Precise Adaptation"

结合不同消费场景的需求，开发针对性配方，让枣汁饮料“无处不在”。

Develop targeted formulas based on the needs of different consumer scenarios to make jujube juice drinks "ubiquitous".

- 早餐场景：枣汁+谷物代餐：将枣汁与燕麦、玉米片等谷物混合，制成“枣汁谷物杯”，开杯即食，方便快捷，满足上班族、学生党“营养早餐”的需求。

-Breakfast scene: Jujube juice+grain meal replacement: Mix jujube juice with oats, corn flakes and other grains to make a "jujube juice grain cup", open the cup and eat it immediately, convenient and fast, meeting the needs of office workers and student party for a "nutritious breakfast".

- 运动场景：枣汁电解质饮料：在枣汁中添加钠、钾、镁等电解质，以及少量葡萄糖，打造“天然运动饮料”。枣汁提供能量，电解质补充运动流失的水分和矿物质，适合健身、跑步等运动后饮用。

-Sports Scene: Jujube Juice Electrolyte Beverage: Adding electrolytes such as sodium, potassium, magnesium, and a small amount of glucose to jujube juice to create a "natural sports drink". Jujube juice provides energy and electrolytes to replenish water and minerals lost during exercise, making it suitable for post workout consumption such as fitness and running.

- 睡眠场景：枣汁+助眠成分：添加酸枣仁提取物、γ-氨基丁酸（GABA）等助眠成分，开发“睡前枣汁饮”。酸枣仁本身具有安神助眠的功效，与红枣搭配口感温和，适合失眠人群睡前饮用，主打“天然助眠不依赖”。



总结：配方创新是枣汁饮料的破局关键

Summary: Formula innovation is the key to breaking the deadlock of jujube juice drinks

枣汁饮料的配方创新并非天马行空，而是要基于市场需求、原料特性、工艺可行性三大核心。从原料端的地域特色、营养叠加，到功能端的健康强化，再到口味、形态、场景的多元拓展，每一个方向都能为产品注入新的生命力。