在果汁飲料的世界里，黑莓山楂果汁獨(dú)具特色，吸引眾多消費(fèi)者。輕抿一口，先嘗到黑莓醇厚濃郁的果香，其酸甜可口 ，甜度適中、酸味明顯，帶來(lái)平衡愉悅的味覺(jué)體驗(yàn)。隨后，山楂清爽微酸的滋味散開，為口感增添活潑氣息。山楂雖能消食健胃，但本身過(guò)酸。在這款復(fù)合果汁中，山楂酸度被中和，與黑莓醇厚果香交織，解決了黑莓難鮮食、山楂過(guò)酸的問(wèn)題，創(chuàng)造出全新味覺(jué)體驗(yàn)，令人回味無(wú)窮。?

營(yíng)養(yǎng)寶庫(kù)：小小果汁里的大能量?



Nutritional Treasure: The Big Energy in Small Juice?

?黑莓山楂果汁不僅風(fēng)味獨(dú)特，營(yíng)養(yǎng)更是出色，堪稱營(yíng)養(yǎng)寶庫(kù)。?

Blackberry and hawthorn juice not only has a unique flavor, but also excellent nutrition, making it a treasure trove of nutrients. ?黑莓富含 18 種氨基酸，其中 8 種為人體必需，還含 γ- 氨基丁酸，對(duì)心血管和神經(jīng)系統(tǒng)有益；鉀、鈣等 6 種關(guān)鍵礦質(zhì)元素含量也較高，參與多種生理過(guò)程。?

Blackberry is rich in 18 types of amino acids, 8 of which are essential for the human body. It also contains gamma aminobutyric acid, which is beneficial for the cardiovascular and nervous systems; The content of six key mineral elements, including potassium and calcium, is also high and participates in various physiological processes. ?山楂營(yíng)養(yǎng)同樣豐富，含碳水化合物、氨基酸等，維生素 C 含量突出，是蘋果的 8 倍左右，能抗氧化、增強(qiáng)免疫力。此外，還含有黃酮類等生物活性成分，對(duì)氣管炎患者有利，其分離出的三萜酸和黃酮類物質(zhì)，對(duì)冠心病等有一定療效。?

當(dāng)二者融合成果汁，營(yíng)養(yǎng)成分相互補(bǔ)充。無(wú)論是早餐、午后還是晚餐后飲用，都能憑借豐富營(yíng)養(yǎng)滿足人體不同時(shí)刻需求，成為健康生活好幫手。?

When the two merge into juice, the nutritional components complement each other. Whether consumed after breakfast, afternoon, or dinner, it can meet the needs of the human body at different times with rich nutrition and become a good helper for a healthy life. ?健康助力：為身體構(gòu)筑防護(hù)盾?

Health Assistance: Building a Protective Shield for the Body?

?在快節(jié)奏現(xiàn)代生活中，人們愈發(fā)關(guān)注健康，黑莓山楂果汁因營(yíng)養(yǎng)豐富，在健康保健領(lǐng)域價(jià)值卓越，成為人們呵護(hù)身體的好幫手。?

In the fast-paced modern life, people are increasingly concerned about health. Blackberry and hawthorn juice, due to its rich nutrition, has outstanding value in the field of health care and has become a good helper for people to take care of their bodies. ?從提高免疫力看，黑莓含維生素 C、E 及多種抗氧化物質(zhì)，山楂含維生素 C、黃酮類物質(zhì)，二者協(xié)同可增強(qiáng)白細(xì)胞活性，提升抵抗力，抵御疾病。比如流感高發(fā)季，適量飲用能降低感染流感病毒風(fēng)險(xiǎn)。?

From the perspective of enhancing immunity, blackberries contain vitamins C, E, and various antioxidants, while hawthorn contains vitamin C and flavonoids. The synergy of the two can enhance white blood cell activity, improve resistance, and resist diseases. For example, during the peak season of influenza, moderate consumption can reduce the risk of contracting the influenza virus. ?對(duì)心血管健康而言，黑莓中 γ- 氨基丁酸可降血壓、血脂，山楂中的黃酮類物質(zhì)、三萜酸等能擴(kuò)張血管、降低血液黏稠度、抑制血小板聚集，預(yù)防心血管疾病。研究顯示，長(zhǎng)期飲用有助于維持血壓、血脂正常，降低冠心病等發(fā)病幾率。?

在促進(jìn)消化方面，黑莓的膳食纖維能促進(jìn)腸道蠕動(dòng)防便秘，山楂的有機(jī)酸可刺激胃液分泌，增強(qiáng)胃腸消化功能，解膩助消化。享用美食后來(lái)一杯，能讓腸胃輕松無(wú)負(fù)擔(dān) 。?

In terms of promoting digestion, the dietary fiber of blackberries can promote intestinal peristalsis and prevent constipation, while the organic acids of hawthorn can stimulate gastric juice secretion, enhance gastrointestinal digestion function, and relieve greasiness to aid digestion. Enjoying a cup of delicious food afterwards can make the digestive system feel relaxed and stress free. ?市場(chǎng)潛力：填補(bǔ)空白的黃金飲品?

Market potential: a golden beverage that fills the gap?

?在競(jìng)爭(zhēng)激烈的飲品市場(chǎng)，復(fù)合果蔬汁因獨(dú)特口感和豐富營(yíng)養(yǎng)受青睞。不過(guò)當(dāng)前市場(chǎng)上產(chǎn)品有不足，黑莓山楂果汁則有填補(bǔ)空白的潛力。?

In the fiercely competitive beverage market, compound fruit and vegetable juices are favored for their unique taste and rich nutrition. However, there are shortcomings in the current market products, and blackberry hawthorn juice has the potential to fill the gap. ?現(xiàn)有復(fù)合果蔬汁多為常見水果組合或水果與常見蔬菜搭配，黑莓與山楂組合新穎，產(chǎn)品稀缺，有先發(fā)優(yōu)勢(shì)，能吸引追求新奇體驗(yàn)的消費(fèi)者。在營(yíng)養(yǎng)上，多數(shù)復(fù)合果蔬汁側(cè)重某幾種維生素或礦物質(zhì)補(bǔ)充，黑莓山楂果汁卻融合黑莓豐富氨基酸、礦質(zhì)元素和山楂的維生素 C、黃酮類等，營(yíng)養(yǎng)更全面，滿足多元化需求。?

隨著健康意識(shí)提升，消費(fèi)者對(duì)飲品要求更高。黑莓山楂果汁能降血壓血脂、預(yù)防心血管疾病，滿足關(guān)注心血管健康人群需求；其膳食纖維和消食健胃成分，也能改善腸胃功能，是腸胃功能弱人群的理想飲品。?

With the improvement of health awareness, consumers have higher requirements for beverages. Blackberry and hawthorn juice can lower blood pressure and blood lipids, prevent cardiovascular diseases, and meet the needs of people concerned about cardiovascular health; Its dietary fiber and digestive ingredients can also improve gastrointestinal function, making it an ideal beverage for people with weak gastrointestinal function. ?從經(jīng)濟(jì)角度看，開發(fā)黑莓山楂果汁潛力巨大，可彌補(bǔ)市場(chǎng)復(fù)合果蔬汁不足，提高附加值，通過(guò)深加工延長(zhǎng)食材保存期限、增加利潤(rùn)空間，若合理定位、注重品質(zhì)和品牌建設(shè)，有望為企業(yè)帶來(lái)可觀效益。?

From an economic perspective, the development of blackberry and hawthorn juice has enormous potential, which can make up for the shortage of compound fruit and vegetable juice in the market, increase added value, extend the shelf life of ingredients through deep processing, and increase profit margins. If positioned reasonably, focusing on quality and brand building, it is expected to bring considerable benefits to enterprises. ?工藝匠心：成就完美果汁的秘訣?

Craftsmanship: The Secret to Achieving Perfect Juice?

?一杯美味營(yíng)養(yǎng)的黑莓山楂果汁，其制作工藝十分考究。從原料挑選到加工各環(huán)節(jié)，都嚴(yán)格把控，只為呈現(xiàn)最佳品質(zhì)。?

A cup of delicious and nutritious blackberry and hawthorn juice, made with exquisite craftsmanship. From raw material selection to processing, every step is strictly controlled to present the best quality. ?原料挑選上，黑莓選果實(shí)飽滿、色澤烏黑、成熟度佳的，山楂選色澤鮮艷、無(wú)病蟲害、果實(shí)完整且大小均勻的。?

In terms of raw material selection, blackberries are selected for their plump, dark color, and good maturity, while hawthorns are selected for their bright color, absence of pests and diseases, intact and evenly sized fruits. ?加工時(shí)，黑莓先除雜質(zhì)，70 - 80℃加熱軟化 10 分鐘，破碎粒度小于 1 毫米，與渣混合成泥漿，加果膠酶在 55℃酶解 3 小時(shí)，70 - 80℃滅酶 10 分鐘，冷卻抽濾得原果汁；山楂先在含 0.1% 酸液浸泡 10 分鐘后沖洗，壓碎但不碎果核，80 - 90℃軟化熱燙 20 - 30 分鐘，二次浸提后粗濾，加果膠酶在 50℃酶解 2 小時(shí)，85℃滅酶 5 分鐘，真空過(guò)濾得原果汁。?