在植物基飲品風(fēng)起云涌的今天，消費(fèi)者對“天然”“營養(yǎng)”“功能性”的追求從未如此強(qiáng)烈。甜橙與胡蘿卜——這兩種看似平凡卻營養(yǎng)密度極高的食材，正成為健康飲料創(chuàng)新的重要組合。橙子富含維生素C、類黃酮和天然果糖，帶來清新酸甜口感；胡蘿卜則以β-胡蘿卜素（維生素A前體）、膳食纖維和抗氧化多酚著稱，賦予飲品天然橙色與溫和甘甜。兩者的結(jié)合，不僅色彩誘人、風(fēng)味協(xié)調(diào)，更具備協(xié)同增效的健康潛力。





然而，面對市場上已有的一些“橙+胡蘿卜”復(fù)合果蔬汁產(chǎn)品，許多初創(chuàng)品牌或食品企業(yè)面臨一個(gè)關(guān)鍵抉擇：是直接模仿現(xiàn)有配方快速上市，還是投入資源進(jìn)行專屬定制化研發(fā)？佳味添成將從原料特性、營養(yǎng)保留、風(fēng)味平衡、市場差異化、法規(guī)合規(guī)及品牌價(jià)值六大維度，系統(tǒng)闡述為何在甜橙與胡蘿卜飲料開發(fā)中，定制配方遠(yuǎn)優(yōu)于簡單模仿。



一、原料差異巨大，通用配方難以適配

1、 There are huge differences in raw materials, and it is difficult to adapt to universal formulas

市面上的“橙胡蘿卜汁”看似統(tǒng)一，實(shí)則千差萬別。甜橙有臍橙、血橙、夏橙等數(shù)十個(gè)品種，糖酸比從8:1到20:1不等；胡蘿卜亦分普通橙紅種、紫色高花青素種、甚至黃色低β-胡蘿卜素變種。不同產(chǎn)地、采收季節(jié)、儲存條件下的原料，其可溶性固形物、pH值、酶活性（如多酚氧化酶、果膠酶）均存在顯著波動。



若直接套用某知名品牌公開的“比例配方”（如70%橙汁+30%胡蘿卜汁），很可能因本地原料特性不符，導(dǎo)致成品出現(xiàn)：

If a well-known brand's publicly available "proportion formula" (such as 70% orange juice+30% carrot juice) is directly applied, it is likely that the local raw material characteristics do not match, resulting in the finished product having:色澤暗沉（β-胡蘿卜素氧化）

Dark color (β - carotene oxidation)沉淀析出（果膠與鈣離子反應(yīng)）

Precipitation (reaction between pectin and calcium ions)風(fēng)味失衡（過酸或土腥味突出）

Flavor imbalance (excessive acidity or prominent earthy smell)

而定制化研發(fā)的第一步，便是對客戶實(shí)際可用的原料進(jìn)行理化分析與感官評估，建立專屬數(shù)據(jù)庫，并據(jù)此反向設(shè)計(jì)最優(yōu)配比、加工參數(shù)與穩(wěn)定體系。這種“因地選方”的策略，確保產(chǎn)品在任何供應(yīng)鏈條件下都能保持一致品質(zhì)。

The first step in customized research and development is to conduct physical and chemical analysis and sensory evaluation of the raw materials that customers can actually use, establish a dedicated database, and based on this, reverse design the optimal ratio, processing parameters, and stable system. This' location based selection 'strategy ensures that products maintain consistent quality under any supply chain conditions.

二、營養(yǎng)保留需工藝精準(zhǔn)匹配，非簡單混合

2、 Nutrient retention requires precise process matching, not simple mixing

甜橙中的維生素C極易被熱、光、氧破壞；胡蘿卜中的β-胡蘿卜素雖耐熱，但屬脂溶性，需特定乳化或微?；夹g(shù)才能提升生物利用度。若采用常規(guī)巴氏殺菌+常溫灌裝工藝，維生素C損失率可達(dá)40%以上；若未添加天然乳化劑（如卵磷脂或柑橘纖維），β-胡蘿卜素吸收率不足10%。



模仿型配方往往只關(guān)注“成分表”，忽視“活性保留”。而定制研發(fā)則聚焦于營養(yǎng)功效的全鏈路保障：

Imitative formulas often only focus on the "ingredient list" and ignore "activity retention". Customized research and development focuses on the full chain guarantee of nutritional benefits:冷榨/非熱殺菌技術(shù)：如高壓處理（HPP）或脈沖電場（PEF），在殺滅微生物的同時(shí)最大限度保留VC。

Cold pressing/non thermal sterilization techniques, such as high-pressure treatment (HPP) or pulsed electric field (PEF), aim to retain VC to the maximum extent while killing microorganisms.微乳化體系構(gòu)建：將胡蘿卜素包裹于納米乳液中，提升水相飲料中的分散穩(wěn)定性與腸道吸收率。

Construction of microemulsion system: carotene is wrapped in nano lotion to improve the dispersion stability and intestinal absorption rate of aqueous drinks.抗氧化協(xié)同設(shè)計(jì)：利用橙子中的類黃酮保護(hù)β-胡蘿卜素免受氧化，形成“天然抗氧化網(wǎng)絡(luò)”。

Antioxidant Collaborative Design: Utilizing flavonoids in oranges to protect beta carotene from oxidation, forming a "natural antioxidant network".

某定制案例顯示，經(jīng)優(yōu)化后的橙胡蘿卜飲，其ORAC（氧自由基吸收能力）值比市售同類產(chǎn)品高出52%，且貨架期內(nèi)營養(yǎng)衰減率降低60%。這正是定制研發(fā)帶來的真實(shí)健康價(jià)值。

A customized case shows that the optimized Orange Carrot Drink has an ORAC (Oxygen Free Radical Absorption Capacity) value 52% higher than similar commercially available products, and a 60% reduction in nutritional decay rate during the shelf life. This is precisely the true health value brought by customized research and development.

三、風(fēng)味平衡是一門科學(xué)，非經(jīng)驗(yàn)可復(fù)制

3、 Flavor balance is a science that cannot be replicated by experience

甜橙的明亮果香與胡蘿卜的泥土甘甜本可相得益彰，但比例失當(dāng)或加工不當(dāng)極易產(chǎn)生“藥味”“青草味”或“金屬澀感”。市面某些產(chǎn)品為掩蓋胡蘿卜異味，大量添加香精或糖分，背離了“清潔標(biāo)簽”趨勢。

The bright fruit aroma of sweet oranges and the earthy sweetness of carrots could complement each other, but improper proportion or processing can easily produce "medicinal", "grassy" or "metallic astringency". In order to cover up the peculiar smell of carrots, some products on the market add a lot of essence or sugar, which deviates from the trend of "cleaning label".

定制研發(fā)通過感官科學(xué)與風(fēng)味化學(xué)的深度介入，實(shí)現(xiàn)自然和諧的味覺體驗(yàn)：

Customized R&D achieves a natural and harmonious taste experience through the deep involvement of sensory science and flavor chemistry閾值測試：確定胡蘿卜汁在不產(chǎn)生不良風(fēng)味前提下的最大添加量（通常為15–25%）。

Threshold test: Determine the maximum amount of carrot juice added (usually 15-25%) without producing any unpleasant flavor.天然掩蔽劑篩選：引入微量生姜提取物、檸檬皮精油或發(fā)酵蘋果汁，中和土腥味而不引入人工香精。

Screening of natural masking agents: introduce a trace of ginger extract, lemon peel essential oil or fermented apple juice to neutralize the earthy smell without introducing artificial essence.酸甜曲線優(yōu)化：基于消費(fèi)者偏好模型，調(diào)整總酸（以檸檬酸計(jì)）與可溶性糖的比例，達(dá)到“清爽不膩、回甘持久”的口感。

Optimization of Sour Sour Curve: Based on the consumer preference model, adjust the ratio of total acid (calculated as citric acid) to soluble sugar to achieve a "refreshing, non greasy, and long-lasting aftertaste" taste.

這種精細(xì)化調(diào)控，使產(chǎn)品無需依賴高糖或添加劑，即可獲得高接受度——這正是模仿者難以企及的核心競爭力。

This refined regulation enables products to achieve high acceptance without relying on high sugar or additives - this is the core competitiveness that imitators find difficult to match.

四、規(guī)避同質(zhì)化，打造真正差異化產(chǎn)品

4、 Avoid homogenization and create truly differentiated products

當(dāng)前市場上，“橙+胡蘿卜”概念已被多家品牌使用，但多數(shù)產(chǎn)品停留在“混合果汁”層面，缺乏功能定位與情感連接。模仿只會加劇內(nèi)卷，而定制則能開辟新賽道。

In the current market, the concept of "orange+carrot" has been used by multiple brands, but most products remain at the level of "mixed juice", lacking functional positioning and emotional connection. Imitation only exacerbates internal competition, while customization can open up new tracks.

通過定制研發(fā)，企業(yè)可圍繞目標(biāo)人群延伸出多元產(chǎn)品形態(tài)：

Through customized research and development, enterprises can extend diverse product forms around their target audience:兒童版：強(qiáng)化維生素A+C，添加益生元，采用卡通包裝；

Children's version: fortified with vitamin A+C, added with prebiotics, and packaged in cartoon style;運(yùn)動恢復(fù)版：補(bǔ)充天然電解質(zhì)（來自椰子水），低糖高鉀；

Sports Recovery Edition: Supplementing with natural electrolytes (from coconut water), low sugar and high potassium;美容輕飲版：復(fù)配透明質(zhì)酸或膠原蛋白肽，主打“內(nèi)服外養(yǎng)”；

Beauty light drink version: formulated with hyaluronic acid or collagen peptides, focusing on "oral and external nourishment";無糖控卡版：使用赤蘚糖醇+甜菊糖，滿足糖尿病或減脂人群需求。

Sugar free card control version: Erythritol+stevia is used to meet the needs of people with diabetes or fat reduction.

每一款都是基于同一原料組合的深度延展，卻面向不同消費(fèi)場景與心理訴求。這種“一源多品”的策略，唯有通過定制化配方架構(gòu)才能高效實(shí)現(xiàn)。

Each product is a deep extension based on the same raw material combination, but it is aimed at different consumer scenarios and psychological demands. This "one source, multiple products" strategy can only be efficiently achieved through customized formula architecture.

五、合規(guī)與標(biāo)簽真實(shí)性保障品牌長期安全

5、 Compliance and label authenticity ensure long-term brand safety

模仿配方常忽略法規(guī)細(xì)節(jié)。例如，若產(chǎn)品宣稱“富含維生素A”，則必須確保每100ml含≥15% NRV（營養(yǎng)素參考值），即約90μg RAE；若使用濃縮還原汁，需在標(biāo)簽明確標(biāo)注“復(fù)原果汁”。此外，胡蘿卜中的天然硝酸鹽含量若超標(biāo)，也可能引發(fā)食品安全風(fēng)險(xiǎn)。



定制研發(fā)團(tuán)隊(duì)通常具備食品法規(guī)專家支持，可提前完成：

Customized R&D teams typically have expert support in food regulations and can complete tasks ahead of schedule營養(yǎng)聲稱合規(guī)性驗(yàn)證

Nutrition claim compliance verification原料農(nóng)殘與重金屬篩查

Raw material pesticide residues and heavy metal screening標(biāo)簽文案法律審核

Legal review of label copy新食品原料申報(bào)（如使用特殊胡蘿卜提取物）

New food ingredient declaration (such as using special carrot extract)

這不僅避免上市后被投訴或下架，更建立起消費(fèi)者對品牌的信任基礎(chǔ)。

This not only avoids complaints or delisting after listing, but also establishes a foundation of consumer trust in the brand.

六、定制即品牌資產(chǎn)，構(gòu)建長期護(hù)城河

6、 Customization is brand asset, building a long-term moat

模仿得來的產(chǎn)品，生命周期短、易被復(fù)制；而定制研發(fā)的過程本身，就是品牌知識資產(chǎn)的積累。從原料數(shù)據(jù)庫、工藝參數(shù)包到消費(fèi)者口味模型，這些無形資產(chǎn)將成為企業(yè)未來迭代新品的基石。

Products that are imitated have a short lifecycle and are easily replicable; The process of customized research and development itself is the accumulation of brand knowledge assets. From raw material databases, process parameter packages to consumer taste models, these intangible assets will become the cornerstone of the company's future iteration of new products.

更重要的是，定制產(chǎn)品天然具備講好品牌故事的能力：

More importantly, customized products naturally have the ability to tell a good brand story:“我們與云南高原胡蘿卜種植戶合作，只選用90天生長期的根莖”

We collaborate with carrot growers in the Yunnan Plateau and only use 90 day old long-term roots and stems“采用低溫冷榨技術(shù)，每一瓶保留相當(dāng)于2個(gè)鮮橙的維C”

Using low-temperature cold pressing technology, each bottle retains vitamin C equivalent to 2 fresh oranges“0添加香精色素，顏色來自胡蘿卜，香氣來自陽光”

"0 Add essence pigment, the color comes from carrots, and the aroma comes from sunlight"

這些真實(shí)、可溯源、有溫度的敘述，遠(yuǎn)比“類似XX品牌”更具傳播力與忠誠度。

These authentic, traceable, and warm narratives are far more contagious and loyal than 'similar to XX brand'.

結(jié)語：在健康飲品時(shí)代，定制不是成本，而是投資

Conclusion: In the era of healthy drinks, customization is not a cost, but an investment

甜橙與胡蘿卜的組合，看似簡單，實(shí)則蘊(yùn)含復(fù)雜的科學(xué)與藝術(shù)。選擇模仿，或許能短期節(jié)省成本，卻注定陷入價(jià)格戰(zhàn)與信任危機(jī)；選擇定制，則是在產(chǎn)品誕生之初就植入創(chuàng)新基因、健康承諾與品牌靈魂。

The combination of sweet oranges and carrots may seem simple, but it actually contains complex science and art. Choosing imitation may save costs in the short term, but it is destined to fall into a price war and a crisis of trust; Choosing customization means implanting innovative genes, health commitments, and brand soul into the product from its inception.