银耳杞枣饮料配方优化指南：如何以市场需求为导向,佳味添成打造高接受度的“东方滋养饮”？

在“内服美容”“轻养生”“情绪疗愈”成为消费主流的当下，以银耳、枸杞、红枣（简称“银耳杞枣”）为核心原料的功能性植物饮料，正迎来前所未有的市场机遇。这三者均属国家卫健委公布的药食同源目录物质，兼具深厚的传统食养文化背书与现代营养学支持：银耳富含天然植物胶质（银耳多糖），被誉为“平民燕窝”；枸杞含枸杞多糖与类胡萝卜素，明目抗氧；红枣补中益气、养血安神。三者合用，在中医理论中可协同实现“润肺养颜、滋阴补血、安神助眠”的温和调理效果。





然而，从“文化认同”到“日常饮用”，中间横亘着口感厚重、质地黏腻、甜度过高、功效感知弱等现实障碍。若仅凭传统炖煮思路开发饮料，极易陷入“叫好不叫座”的困局。佳味添成将基于真实市场需求洞察，系统阐述如何通过消费者导向的配方优化策略，让银耳杞枣饮料真正走进现代消费者的日常生活。



一、市场痛点识别：消费者为何“想喝却不愿买”？

1、 Market pain point identification: why do consumers "want to drink but don't want to buy"?

通过对500名25–45岁目标人群的问卷调研及10场焦点小组访谈，我们提炼出三大核心矛盾：

Through a questionnaire survey of 500 target individuals aged 25-45 and 10 focus group interviews, we have identified three core contradictions:

1. 功效期待 vs 感官体验冲突

1. Effect expectation vs. sensory experience conflict消费者认可“银耳养颜”“枸杞护眼”的价值，但普遍反映市面产品“太稠”“像米糊”“甜得发齁”，难以作为日常饮品。

Consumers recognize the value of "Tremella fuciformis for beauty" and "Goji berries for eye protection", but generally reflect that market products are "too thick", "like rice paste", and "so sweet that they are hard to use as daily drinks.

2. 健康诉求 vs 成分疑虑并存

2. Coexistence of health demands and ingredient doubts虽追求“天然无添加”，但对“是否含胶”“是否真材实料”“糖分多少”高度敏感，尤其年轻群体对“0糖0脂”有强需求。

Although pursuing "natural additive free", it is highly sensitive to "whether it contains glue", "whether it is genuine", and "how much sugar it contains", especially among young people who have a strong demand for "zero sugar and zero fat".

3. 文化认同 vs 场景缺失

3. Cultural identity vs. lack of context认可东方食养智慧，但缺乏明确饮用场景——是早餐？下午茶？还是睡前饮品？模糊定位导致复购率低。

Recognizing the wisdom of Eastern cuisine, but lacking a clear drinking scenario - is it breakfast? afternoon tea? Or a bedtime drink? Fuzzy positioning leads to low repurchase rate.结论：配方优化必须围绕“清爽化、轻量化、精准化”三大方向展开，而非简单复制家庭炖品。

Conclusion: Formula optimization must revolve around the three directions of "refreshing, lightweight, and precise", rather than simply replicating household stews.

二、配方优化四大核心策略

2、 Four core strategies for formula optimization策略一：质地革新——从“羹汤”到“清饮”

Strategy 1: Texture Innovation - From "Soup" to "Clear Drinking"

银耳的最大挑战在于其高黏度。传统炖煮后呈胶状，直接用于饮料会导致：

The biggest challenge of Tremella fuciformis is its high viscosity. After traditional stewing, it becomes gelatinous and can be directly used for beverages, which can lead to:灌装困难、易堵塞产线；

Difficulty in filling and easy blockage of the production line;口感厚重，夏季接受度低；

Thick taste, low acceptance in summer;消费者误判为“添加增稠剂”。

Consumers misjudge it as' adding thickening agents'.

解决方案：

Solution:控制银耳添加量：干银耳使用量建议≤0.8%（w/v），过高则黏度指数（η）超标；

Control the amount of Tremella fuciformis added: It is recommended to use dry Tremella fuciformis at a dosage of ≤ 0.8% (w/v). If the dosage is too high, the viscosity index (η) will exceed the standard;采用酶解+均质工艺：使用复合纤维素酶适度降解银耳细胞壁，释放多糖但控制分子量，再经高压均质（≥30 MPa）形成稳定微胶体，实现“滑而不腻、润而不稠”的口感；

Adopting enzymatic hydrolysis+homogenization process: using composite cellulase to moderately degrade the cell wall of Tremella fuciformis, releasing polysaccharides but controlling molecular weight, and then forming stable microcolloids through high-pressure homogenization (≥ 30 MPa), achieving a "smooth but not greasy, smooth but not thick" taste;引入清爽基底：以茉莉花茶、乌龙茶或气泡水为载体，稀释胶质感，提升饮用愉悦度。

Introducing a refreshing base: using jasmine tea, oolong tea, or sparkling water as carriers to dilute the gelatinous sensation and enhance the pleasure of drinking.实测数据：经优化后，产品黏度可控制在5–8 mPa·s（接近普通果汁），远低于传统银耳羹（>100 mPa·s），同时保留≥80%的银耳多糖活性。

Measured data: after optimization, the viscosity of the product can be controlled at 5 – 8 mPa · s (close to ordinary juice), far lower than the traditional Broth of white fungus (>100 mPa · s), while retaining ≥ 80% of the polysaccharide activity of tremella.策略二：甜味体系重构——告别“高糖陷阱”

Strategy 2: Refactoring the Sweetness System - Say Goodbye to the 'High Sugar Trap'

红枣天然含糖量高（干枣糖分达60–70%），若直接使用，成品糖度常超12°Bx，不符合健康趋势。

Red dates naturally have a high sugar content (dried dates have a sugar content of 60-70%). If used directly, the sugar content of the finished product often exceeds 12 ° Bx, which is not in line with health trends.

优化路径：

Optimization path:红枣预处理：采用低温真空浓缩技术提取红枣汁，去除部分还原糖，保留风味物质；

Red date pretreatment: Low temperature vacuum concentration technology is used to extract red date juice, remove some reducing sugars, and retain flavor substances;甜味替代方案：

Sweet alternative solution:主甜源：赤藓糖醇（提供体积感） + 罗汉果苷（提供甜味强度）；

Main sweet source: Erythritol (providing volume sense)+Arhat fruit glycoside (providing sweetness intensity);辅助增香：微量天然苹果汁或梨汁，提升果香层次，掩盖代糖后味；

Auxiliary Fragrance Enhancement: Trace amounts of natural apple or pear juice can enhance the fruity aroma and mask the aftertaste of sugar substitutes;目标指标：总糖≤0.5g/100ml，热量≤20kcal/100ml，满足“0糖”宣称标准。

Target indicators: Total sugar ≤ 0.5g/100ml, calorie ≤ 20kcal/100ml, meeting the "0 sugar" declaration standard.策略三：风味平衡——调和“药味”与“果香”

Strategy 3: Flavor Balance - Balancing "Medicinal Flavor" and "Fruit Flavor"

枸杞自带轻微土腥味，红枣偏甜腻，银耳几无味，三者叠加易显单调或“中药感”。

Goji berries have a slight earthy smell, red dates are sweet and greasy, and Tremella fuciformis is almost tasteless. The combination of the three can easily appear monotonous or "herbal".

风味设计建议：

Flavor design suggestions:引入清新元素：添加0.1%–0.3%天然柠檬汁或青梅浓缩液，提升酸度（pH 4.0–4.4），激活味蕾；

Introducing fresh elements: adding 0.1% -0.3% natural lemon juice or green plum concentrate to increase acidity (pH 4.0-4.4) and activate taste buds;花香调和：复配微量桂花、玫瑰或洛神花提取物，构建“果—花—胶”三维香气结构；

Floral fragrance blending: Mix trace amounts of osmanthus, rose, or hibiscus extract to construct a three-dimensional aroma structure of "fruit flower gel";避免过度加工：所有辅料需为天然来源，杜绝香精，以维持“清洁标签”形象。

Avoid over processing: all auxiliary materials shall be natural sources, and essence shall be eliminated to maintain the image of "clean label".策略四：功效可视化——让“滋养”可感知

Strategy 4: Visualize Efficacy - Make "Nourishing" Perceived

消费者对“喝银耳是否真能养颜”存疑。配方需强化功效可测性：

Consumers have doubts about whether drinking Tremella fuciformis can truly nourish their appearance. Formula needs to enhance efficacy measurability:活性成分标定：每瓶（330ml）确保含银耳多糖≥150mg、枸杞多糖≥50mg、红枣环磷酸腺苷（cAMP）≥3mg；

Active ingredient calibration: Ensure that each bottle (330ml) contains Tremella fuciformis polysaccharide ≥ 150mg, Lycium barbarum polysaccharide ≥ 50mg, and Red Date cyclic adenosine monophosphate (cAMP) ≥ 3mg;第三方检测背书：委托SGS或谱尼测试出具多糖含量报告，并在包装或小程序中可查；

Third party testing endorsement: Entrust SGS or Pony Testing to issue a polysaccharide content report, which can be checked in the packaging or mini program;温和宣称：标注“传统认为有助于润肺养颜”“适合干燥季节日常饮用”，规避法规风险。

Gentle claims: Label "traditionally believed to help moisturize the lungs and nourish the skin" and "suitable for daily consumption during dry seasons" to avoid regulatory risks.

三、合规与成本的双重考量

3、 Dual consideration of compliance and cost原料合规：银耳、枸杞、红枣均为普通食品原料，可合法用于饮料，但需注意枸杞每日食用限量建议（成人≤20g干果）；

Raw material compliance: Tremella fuciformis, goji berries, and red dates are all ordinary food ingredients that can be legally used for beverages, but attention should be paid to the recommended daily consumption limit of goji berries (adult ≤ 20g dried fruit);成本控制：优质银耳价格较高，可通过“银耳多糖提取物+少量整耳”组合降低成本，同时保证功效与视觉颗粒感；

Cost control: High quality Tremella fuciformis has a higher price, and the combination of Tremella fuciformis polysaccharide extract and a small amount of whole ear can be used to reduce costs while ensuring efficacy and visual granularity;保质期保障：采用UHT灭菌+无菌冷灌，配合天然防腐体系（如ε-聚赖氨酸+竹叶抗氧化物），实现常温9个月货架期。

Shelf life guarantee: UHT sterilization+sterile cold infusion, combined with natural anti-corrosion system (such as ε - polylysine+bamboo leaf antioxidant), achieve a shelf life of 9 months at room temperature.

结语：以用户为中心，让传统智慧真正“可饮可用”

Conclusion: Putting users at the center, making traditional wisdom truly "drinkable and usable"

银耳杞枣饮料的潜力，不在其“古老”，而在其“可现代化”。真正的配方优化，不是技术参数的堆砌，而是对消费者真实需求的深度回应——他们要的不是一碗需要慢炖的甜汤，而是一瓶随手可得、清爽好喝、安心有效的日常滋养。