佳味添成：豆芽与凉瓜开发成健康安全饮料：从原料到工艺的全链路构建策略

在“轻养生”“植物基”“低负担”成为主流消费趋势的当下，越来越多食品企业将目光投向传统食材的功能性潜力。豆芽与凉瓜（即苦瓜）——这对常被用于家常炒菜或凉拌的“清热组合”，正因其独特的营养构成与中医食养价值，逐渐进入功能性植物饮料的研发视野。豆芽富含维生素C、异黄酮及活性酶，具有抗氧化、助消化之效；凉瓜则以苦瓜皂苷、多肽和类黄酮著称，被广泛研究用于辅助调节血糖、清热解毒。两者结合，理论上可打造一款兼具“控糖+清火+轻体感”的天然健康饮品。





然而，将豆芽与凉瓜从厨房食材转化为一款健康、安全、好喝且具备商业可行性的饮料产品，绝非简单榨汁混合即可实现。其开发过程需系统性地从原料选择、安全性控制、风味优化、工艺设计、法规合规五大维度进行深度规划。佳味添成将就此展开专业解析，为从业者提供一套完整的开发路径。



一、原料端：选对品种，是安全与功效的第一道防线

1、 Raw material side: selecting the right variety is the first line of defense for safety and efficacy1. 豆芽：警惕亚硝酸盐与非法添加剂

1. Bean Sprouts: Beware of Nitrite and Illegal Additives市售豆芽常因追求“卖相”而使用6-苄基腺嘌呤（6-BA）、赤霉素等生长调节剂，甚至添加漂白剂以延长保鲜期。这些物质虽能提升外观，却存在潜在健康风险，且不符合“天然健康”定位。

Commercial bean sprouts often use growth regulators such as 6-benzyladenine (6-BA) and gibberellin, and even add bleach to extend their shelf life in pursuit of "appearance". Although these substances can enhance appearance, they pose potential health risks and do not conform to the positioning of "natural health".

开发建议：

Development suggestion:自建可控供应链：与有机农场合作，采用物理催芽（如恒温避光水培），禁用任何化学促生剂；

Self built controllable supply chain: cooperate with organic farms, use physical germination (such as constant temperature and light avoidance hydroponics), and prohibit any chemical growth promoters;优选绿豆芽或黄豆芽：绿豆芽维生素C含量更高，黄豆芽异黄酮更丰富，可根据产品定位选择；

Preferred green bean sprouts or yellow bean sprouts: Green bean sprouts have higher vitamin C content and yellow bean sprouts are richer in isoflavones, which can be selected according to product positioning;采收后24小时内加工：豆芽在采摘后亚硝酸盐含量会随时间快速上升，需建立“鲜采-速运-即用”机制。

Processing within 24 hours after harvesting: The nitrite content of bean sprouts will rapidly increase over time after harvesting, and a "fresh harvesting rapid transportation ready to use" mechanism needs to be established.2. 凉瓜：苦味来源与农残风险并存

2. Cold melon: Bitter taste source coexists with pesticide residue risk凉瓜的苦味主要来自苦瓜皂苷（Momordicin） 和奎宁类物质，虽具生物活性，但过量易引发胃肠不适。此外，凉瓜表皮粗糙，易吸附农药残留。

The bitterness of lianggua mainly comes from Momordicin and quinine substances in bitter gourd. Although they have biological activity, excessive amounts can easily cause gastrointestinal discomfort. In addition, the surface of the cold melon is rough and prone to absorbing pesticide residues.

开发建议：

Development suggestion:选用低苦品种：如“大顶苦瓜”“滑身苦瓜”，其皂苷含量较低，口感更易接受；

Choose low bitter varieties, such as "Dading Bitter Gourd" and "Sliding Bitter Gourd", which have lower saponin content and a more acceptable taste;去籽去白膜处理：苦味物质集中于种子与内壁白瓤，预处理时彻底去除可显著降低苦度；

Seed and white film removal treatment: Bitter substances are concentrated in the seeds and inner white flesh, and thorough removal during pretreatment can significantly reduce bitterness;碱性水浸泡+臭氧清洗：有效降解有机磷类农残，同时保留活性成分。

Alkaline water immersion+ozone cleaning: effectively degrades organic phosphorus pesticide residues while retaining active ingredients.

二、安全性控制：从微生物到化学污染的全面防控

2、 Safety Control: Comprehensive Prevention and Control from Microorganisms to Chemical Pollution

豆芽高水分、高蛋白，凉瓜多孔结构，二者均为微生物（如沙门氏菌、大肠杆菌）滋生的温床。若未经严格处理直接制饮，极易引发食品安全事故。

Bean sprouts are high in moisture and protein, while sweet potatoes have a porous structure, both of which are breeding grounds for microorganisms such as Salmonella and Escherichia coli. If consumed directly without strict handling, it is highly likely to cause food safety accidents.

关键控制点包括：

The key control points include:原料清洗消毒：采用食品级次氯酸钠（≤50ppm）或电解水进行表面杀菌；

Raw material cleaning and disinfection: Use food grade sodium hypochlorite (≤ 50ppm) or electrolyzed water for surface sterilization;热烫钝酶：豆芽中含大量氧化酶，凉瓜含过氧化物酶，需85℃热烫60–90秒以灭酶防褐变；

Hot blanching enzyme: Bean sprouts contain a large amount of oxidase, while cold melon contains peroxidase. It needs to be blanched at 85 ℃ for 60-90 seconds to inactivate the enzyme and prevent browning;全程冷链或即时灭菌：若做冷藏鲜饮，需全程4℃以下；若做常温产品，必须经UHT（135℃/4s）或超高压（HPP）处理；

Full process cold chain or instant sterilization: If making refrigerated fresh drinks, the temperature must be below 4 ℃ throughout the process; If producing products at room temperature, they must undergo UHT (135 ℃/4s) or ultra-high pressure (HPP) treatment;重金属与硝酸盐检测：每批次原料需送检，确保符合GB 2762《食品中污染物限量》标准。

Heavy metal and nitrate testing: Each batch of raw materials needs to be tested to ensure compliance with the GB 2762 "Limits of Contaminants in Food" standard.

唯有建立HACCP体系，才能真正保障“健康安全”不只是一句口号。

Only by establishing the HACCP system can we truly ensure that "health and safety" is not just a slogan.

三、风味优化：化解“生青味+苦涩感”的感官挑战

3、 Flavor Optimization: Resolving the Sensory Challenge of "Green Taste+Bitterness"

豆芽带有明显的“生豆腥味”，凉瓜则是典型的“药苦味”，二者叠加极易形成令人抗拒的“中药泔水感”。如何在不依赖香精、糖精的前提下实现口感友好，是产品成败的关键。

Bean sprouts have a distinct 'raw bean smell', while lianggua is a typical 'medicinal bitterness'. The combination of the two can easily create an irresistible' Chinese medicine swill sensation '. How to achieve taste friendliness without relying on essence and saccharin is the key to the success of the product.差异化风味策略：

Differentiated flavor strategy:1. 天然掩蔽与协同增甜

1. Natural masking and synergistic sweetness enhancement添加少量苹果汁或梨汁（≤10%），利用果糖的甜味阈值低、清凉感强的特点，自然平衡苦味；

Add a small amount of apple juice or pear juice (≤ 10%), utilizing the low sweetness threshold and strong coolness of fructose to naturally balance bitterness;引入罗汉果提取物（含罗汉果苷V），提供高倍甜味且带甘草回甘，有效掩盖余苦；

The introduction of siraitia grosvenorii extract (containing siraitin V) provides high sweetness with liquorice and sweet taste, effectively covering the remaining bitterness;复配薄荷叶或柠檬皮精油（天然来源），通过清凉香气转移对苦味的注意力。

Compound peppermint leaf or lemon peel essential oil (natural source) to shift attention to bitterness through a refreshing aroma.2. 酸度调控提升清爽感

2. Acidity regulation enhances refreshing sensation将pH控制在4.0–4.5之间，利用柠檬酸或天然青柠汁增强整体明亮度，抑制豆腥味挥发；

Control the pH between 4.0-4.5, use citric acid or natural lime juice to enhance overall brightness, and suppress the volatilization of bean odor;微量海盐（0.05%–0.1%）可激活味蕾，提升风味复杂度，同时符合“电解质补充”概念。

Trace amounts of sea salt (0.05% -0.1%) can activate taste buds, enhance flavor complexity, and comply with the concept of "electrolyte supplementation".3. 质地优化减少“渣感”

3. Texture optimization reduces the "slag feeling"采用胶体磨+高压均质（80 MPa） 双重处理，将纤维颗粒细化至微米级；

Adopting a dual treatment of colloid mill and high-pressure homogenization (80 MPa) to refine fiber particles to the micrometer level;利用豆芽自身蛋白形成弱凝胶网络，避免添加外源稳定剂，保持配料表干净。

Use the bean sprout's own protein to form a weak gel network, avoid adding external stabilizers, and keep the ingredients table clean.

四、工艺创新：从“家庭自制”到“工业化量产”的跨越

4、 Process Innovation: A Leap from "Homemade" to "Industrial Mass Production"

家庭可用破壁机打汁，但工业化生产需解决稳定性、保质期、成本三大难题。

Families can use a blender to make juice, but industrial production needs to solve three major problems: stability, shelf life, and cost.推荐工艺路线：

Recommended process route:1. 原料预处理：豆芽热烫→凉瓜去瓤切片→臭氧清洗；

1. Raw material pretreatment: Hot blanching of bean sprouts → peeling and slicing of cold melon → ozone cleaning;2. 分步提取：豆芽低温压榨取汁（保留酶活性），凉瓜热水浸提（提高皂苷溶出）；

2. Step by step extraction: Low temperature pressing of bean sprouts to extract juice (retaining enzyme activity), hot water extraction of lianggua (improving saponin dissolution);3. 混合调配：按比例混合，加入天然甜味剂、酸度调节剂；

3. Mixing and blending: Mix in proportion, add natural sweeteners and acidity regulators;4. 均质与灭菌：先均质（60–80 MPa），再UHT瞬时杀菌；

4. Homogenization and sterilization: Homogenize first (60-80 MPa), then perform UHT instantaneous sterilization;5. 无菌灌装：采用利乐包或棕色PET瓶，避光防氧化。

5. Aseptic filling: using Tetra Pak or brown PET bottles, avoiding light and oxidation.

若定位高端鲜饮，可采用超高压冷杀菌（HPP） 技术，在600 MPa压力下灭菌，最大程度保留活性成分与新鲜风味，但成本较高，适合小众精品路线。

If positioned as a high-end fresh beverage, ultra-high pressure cold sterilization (HPP) technology can be used to sterilize at a pressure of 600 MPa, maximizing the retention of active ingredients and fresh flavors, but at a higher cost, suitable for niche boutique routes.

五、法规与宣称：守住合规底线，讲好健康故事

5、 Regulations and claims: Hold the bottom line of compliance and tell a good health story

豆芽与凉瓜均未列入《既是食品又是中药材的物质目录》，因此在普通食品中不得宣称“降血糖”“清热解毒”等治疗功效。

Bean sprouts and lianggua are not included in the "Catalogue of Substances that are Both Food and Chinese Medicinal Materials", so they cannot be claimed to have therapeutic effects such as "lowering blood sugar" and "clearing heat and detoxifying" in ordinary food.

合规表达建议：

Suggestions for compliance expression:功能描述聚焦于营养成分：“富含植物活性物质”“含天然多酚”；

The functional description focuses on nutritional components: "rich in plant active substances" and "containing natural polyphenols";场景化沟通：“适合夏日饮用”“餐后清爽之选”；

Scenario based communication: "Suitable for summer drinking" and "A refreshing choice after meals";若确需功能宣称，可走保健食品注册路径，开展动物实验与人体试食，但周期长、投入大。

If functional claims are necessary, the health food registration path can be taken to conduct animal experiments and human trials, but the cycle is long and the investment is large.

同时，包装应清晰标注“本品不能替代药物”，避免误导消费者。

At the same time, the packaging should clearly indicate that "this product cannot replace drugs" to avoid misleading consumers.

结语：健康安全，是技术更是责任

Conclusion: Health and safety are not only about technology, but also about responsibility

将豆芽与凉瓜开发为饮料，本质上是对传统食养智慧的现代转译。它要求开发者不仅懂食品科学，更要怀有对自然的敬畏与对消费者的负责。从一粒豆子的催芽方式，到一片凉瓜的农残控制；从苦味分子的掩蔽艺术，到灭菌工艺的精准拿捏——每一个环节都关乎最终产品的“健康”与“安全”是否名副其实。