隨著“藥食同源”理念深入人心和消費者對天然清熱解毒飲品需求的持續(xù)攀升，以金銀花與綠豆為核心原料的功能性植物飲料正成為健康飲品賽道的新熱點。二者在中醫(yī)理論中均具“清熱解毒、消暑利尿”之效，搭配使用歷史悠久，民間亦有“金銀花綠豆湯”作為夏季養(yǎng)生良方。然而，將這一傳統(tǒng)組合轉化為工業(yè)化、標準化、可穩(wěn)定量產(chǎn)的即飲型產(chǎn)品，并非簡單熬煮即可實現(xiàn)。





在產(chǎn)品開發(fā)初期，技術可行性評估是決定項目成敗的關鍵環(huán)節(jié)。若跳過此步直接進入大規(guī)模試產(chǎn)，極易陷入風味失衡、沉淀析出、活性成分損失、貨架期短等技術陷阱，造成資源浪費與市場機會錯失。佳味添成將從原料特性、工藝適配性、穩(wěn)定性控制、感官體驗、法規(guī)合規(guī)及中試驗證六大維度，系統(tǒng)闡述如何在配方開發(fā)階段科學評估金銀花綠豆原汁飲料的技術可行性。



一、原料特性：理解“天然”背后的復雜性

1、 Raw Material Characteristics: Understanding the Complexity Behind 'Natural'1. 金銀花的活性成分與不穩(wěn)定性

1. The active ingredients and instability of honeysuckle金銀花主要活性成分為綠原酸、木犀草苷、揮發(fā)油等，具有顯著抗氧化與抗炎作用。但這些成分對溫度、pH值、光照和氧氣極為敏感。例如，綠原酸在pH > 6或高溫長時間處理下易水解；揮發(fā)油在常規(guī)巴氏殺菌中大量逸散，導致“香氣寡淡、功效打折”。

2. 綠豆的膠體與淀粉挑戰(zhàn)

2. Colloid and starch challenges of mung beans綠豆富含蛋白質、多糖及少量淀粉。在榨汁或提取過程中，其細胞壁破裂釋放的膠體物質雖能賦予飲料一定稠度，但也極易與金銀花中的多酚類物質發(fā)生絡合反應，形成絮狀沉淀或渾濁物。此外，若未充分滅酶（如脂肪氧合酶），產(chǎn)品在儲存中可能出現(xiàn)“哈喇味”或色澤褐變。



技術可行性評估要點：

Key points of technical feasibility assessment:是否具備低溫/非熱提取技術（如超聲波輔助、酶解法）以保留活性？

Do you have low-temperature/non thermal extraction techniques (such as ultrasound assisted, enzymatic hydrolysis) to preserve activity?原料預處理（如綠豆去皮、金銀花干燥方式）是否可控？

Is the pre-treatment of raw materials (such as peeling mung beans and drying honeysuckle) controllable?供應商能否提供批次穩(wěn)定的原料指標（如綠原酸含量≥3%）？

Can the supplier provide batch stable raw material indicators (such as chlorogenic acid content ≥ 3%)?

二、工藝適配性：從“家庭熬煮”到“工業(yè)生產(chǎn)”的跨越

2、 Craft adaptability: a leap from "home cooking" to "industrial production"

傳統(tǒng)綠豆湯需文火慢燉1–2小時，而工業(yè)化生產(chǎn)要求效率、能耗與品質的平衡。關鍵工藝節(jié)點包括：

Traditional mung bean soup requires slow simmering over low heat for 1-2 hours, while industrial production requires a balance between efficiency, energy consumption, and quality. The key process nodes include:提取方式：水提 vs 醇提？是否采用分步提?。ㄏ忍峤疸y花揮發(fā)油，再提水溶性成分）？

Extraction method: water extraction vs. alcohol extraction? Should we use step-by-step extraction (first extract the volatile oil of honeysuckle, and then extract the water-soluble components)?固液分離：離心+膜過濾（如0.2μm微濾）能否有效去除細小顆粒而不損失風味？

Can solid-liquid separation: centrifugation+membrane filtration (such as 0.2 μ m microfiltration) effectively remove fine particles without losing flavor?殺菌方式：UHT（超高溫瞬時滅菌）雖效率高，但可能破壞熱敏成分；是否可采用HPP（超高壓冷殺菌）？成本是否可接受？

Sterilization method: Although UHT (Ultra High Temperature Instant Sterilization) has high efficiency, it may damage the heat sensitive components; Can HPP (ultra-high pressure cold sterilization) be used? Is the cost acceptable?

可行性判斷標準：

Feasibility assessment criteria:現(xiàn)有代工廠設備是否支持目標工藝？

Does the existing OEM equipment support the target process?工藝參數(shù)（溫度、時間、壓力）是否在可重復、可放大的范圍內？

Are the process parameters (temperature, time, pressure) within a reproducible and scalable range?單位產(chǎn)能下的能耗與損耗率是否在經(jīng)濟閾值內？

Is the energy consumption and loss rate per unit of production capacity within the economic threshold?

例如，某企業(yè)通過小試發(fā)現(xiàn)，85℃水提30分鐘+0.45μm陶瓷膜過濾，可兼顧綠原酸保留率（>85%）與透光率（>90%），該工藝即具備初步技術可行性。

For example, a certain enterprise found through small-scale experiments that extracting water at 85 ℃ for 30 minutes+0.45 μ m ceramic membrane filtration can balance the retention rate (>85%) and transmittance (>90%) of chlorogenic acid, and this process has preliminary technical feasibility.

三、穩(wěn)定性控制：解決“沉淀、分層、變色”三大難題

3、 Stability control: solving the three major problems of sedimentation, stratification, and discoloration

植物原汁飲料最大的技術瓶頸在于物理與化學穩(wěn)定性。金銀花綠豆汁面臨三重挑戰(zhàn)：

The biggest technical bottleneck of plant-based juice beverages lies in their physical and chemical stability. Honeysuckle mung bean juice faces three challenges:

1. 物理不穩(wěn)定：蛋白質-多酚復合物導致絮凝；

1. Physical instability: Protein polyphenol complexes cause flocculation;2. 化學不穩(wěn)定：多酚氧化引發(fā)褐變；

2. Chemical instability: polyphenol oxidation leads to browning;3. 微生物風險：低酸（pH≈6.0–6.5）、高營養(yǎng)基質易滋生細菌。

3. Microbial risk: Low acidity (pH ≈ 6.0-6.5) and high nutrient substrates are prone to bacterial growth.

解決方案需在配方階段同步設計：

The solution needs to be designed synchronously during the formulation phase:添加天然穩(wěn)定劑（如柑橘纖維、果膠）而非人工乳化劑，以符合“清潔標簽”趨勢；

Add natural stabilizers (such as citrus fiber, pectin) instead of artificial emulsifiers to comply with the trend of "clean labeling";調節(jié)pH至4.5以下（需評估對風味影響），或添加抗壞血酸/檸檬酸協(xié)同護色；

Adjust the pH to below 4.5 (evaluate the impact on flavor), or add ascorbic acid/citric acid for synergistic color protection;引入螯合劑（如EDTA二鈉，需合規(guī)）抑制金屬離子催化氧化。

Introducing chelating agents (such as disodium EDTA, compliant) to inhibit metal ion catalytic oxidation.

技術可行性評估應包含加速穩(wěn)定性試驗（如40℃/75%RH放置30天），觀察沉淀量、色差（ΔE）、活性成分殘留率等指標，提前預判貨架期內表現(xiàn)。

The technical feasibility assessment should include accelerated stability testing (such as placing at 40 ℃/75% RH for 30 days), observing indicators such as precipitation amount, color difference (Δ E), and residual rate of active ingredients, and predicting performance during the shelf life in advance.

四、感官體驗：功效不能犧牲“好喝”

4、 Sensory experience: efficacy cannot sacrifice 'good taste'

再好的功效，若口感不佳，消費者不會復購。金銀花略帶苦澀，綠豆湯則清淡微甘，兩者結合易出現(xiàn)“藥味重、寡淡無層次”問題。

No matter how good the effect is, if the taste is not good, consumers will not repurchase. Honeysuckle has a slightly bitter taste, while mung bean soup is light and slightly sweet. The combination of the two can easily lead to the problem of "heavy medicinal taste, bland and lack of layers".

在配方開發(fā)階段，需通過感官評價體系量化體驗：

In the formula development stage, it is necessary to quantify the experience through a sensory evaluation system:使用電子舌/電子鼻輔助分析苦味、澀感、香氣輪廓；

Use electronic tongue/nose to assist in analyzing bitterness, astringency, and aroma contours;組織焦點小組進行盲測，對比不同甜味劑（赤蘚糖醇 vs 羅漢果苷）、酸度（檸檬酸 vs 蘋果酸）對整體接受度的影響；

The focus group was organized to conduct a blind test to compare the effects of different sweeteners (erythritol vs Arhat fruit glycoside) and acidity (citric acid vs malic acid) on the overall acceptance;探索風味掩蔽技術，如微量薄荷或甘草提取物提升清涼感與回甘。

Explore flavor masking techniques, such as trace amounts of peppermint or licorice extracts to enhance coolness and aftertaste.

技術可行性不僅指“能不能做出來”，更指“做出來的是否有人愿意喝”。若需依賴大量香精掩蓋本味，則違背“原汁”定位，應重新評估配方邏輯。

Technical feasibility not only refers to whether it can be made, but also to whether someone is willing to drink it. If it is necessary to rely on a large amount of essence to cover up the flavor, it will violate the "original juice" positioning, and the formula logic should be re evaluated.

五、法規(guī)與安全性：合規(guī)是技術落地的前提

5、 Regulations and safety: Compliance is a prerequisite for the implementation of technology

金銀花雖為藥食同源物質（2023年納入《按照傳統(tǒng)既是食品又是中藥材的物質目錄》），但其使用范圍、最大用量仍有規(guī)范。綠豆為普通食品原料，但若宣稱“清熱解毒”等功效，則可能被認定為保健食品，需注冊審批。

Although honeysuckle is a medicinal and edible substance (included in the "Catalogue of Substances that are Both Food and Chinese Medicinal Materials According to Tradition" in 2023), its scope of use and maximum dosage are still regulated. Green beans are common food ingredients, but if they claim to have "heat clearing and detoxifying" effects, they may be recognized as health foods and require registration and approval.

技術可行性必須嵌入合規(guī)框架：

Technical feasibility must be embedded in a compliance framework:配方中金銀花用量是否在安全參考值內（如≤3g/100ml）？

Is the dosage of honeysuckle in the formula within the safe reference value (such as ≤ 3g/100ml)?是否避免使用未經(jīng)批準的提取溶劑或添加劑？

Should unapproved extraction solvents or additives be avoided?標簽宣稱是否僅限于“傳統(tǒng)食用”“清涼解暑”等描述性語言？

Is the label claim limited to descriptive language such as "traditional consumption" and "cool and refreshing"?

建議在配方定型前，邀請法規(guī)專家進行合規(guī)預審，避免后期因標簽或成分問題被迫返工。

It is recommended to invite regulatory experts for compliance pre-approval before finalizing the formula to avoid being forced to rework due to labeling or ingredient issues in the later stage.

六、中試驗證：從實驗室到市場的“最后一公里”

6、 Experimental verification: The 'last mile' from laboratory to market

即便小試數(shù)據(jù)理想，仍需通過中試生產(chǎn)驗證技術可放大性。中試應模擬真實產(chǎn)線條件，考察：

Even if the small-scale data is ideal, the scalability of the technology still needs to be verified through pilot production. The pilot test should simulate real production line conditions and investigate:批次間一致性（3批次以上）；

Consistency between batches (3 or more batches);灌裝過程中的泡沫控制、掛壁現(xiàn)象；

Foam control and wall hanging during filling;包裝材料（如PET瓶 vs 利樂包）對透氧率、避光性的適配性。

The adaptability of packaging materials (such as PET bottles vs Tetra Pak bags) to oxygen permeability and light avoidance.

只有當中試產(chǎn)品在穩(wěn)定性、感官、成本三方面均達標，方可判定該配方具備完整的技術可行性。

Only when the pilot product meets the standards in terms of stability, sensory perception, and cost, can it be determined that the formula has complete technical feasibility.

結語：技術可行性是創(chuàng)新與落地的橋梁

Conclusion: Technical feasibility is the bridge between innovation and implementation

金銀花綠豆原汁飲料承載著傳統(tǒng)智慧與現(xiàn)代健康需求的雙重期待。但在將其從“一碗湯”變?yōu)?ldquo;一瓶飲”的過程中，唯有在配方開發(fā)早期就系統(tǒng)評估技術可行性，才能避免“紙上談兵”式的失敗。這不僅是對研發(fā)資源的負責，更是對消費者信任的守護。