一、銀杏葉與菊花開發(fā)成飲料配方的可行性分析

1、 Feasibility analysis of developing beverage formula from ginkgo leaves and chrysanthemums銀杏葉與菊花均為藥食同源植物，二者在活性成分互補(bǔ)性、加工工藝適配性及市場(chǎng)接受度上具備顯著優(yōu)勢(shì)，為飲料配方開發(fā)提供了堅(jiān)實(shí)的物質(zhì)基礎(chǔ)與技術(shù)支撐。



Ginkgo biloba leaves and chrysanthemums are both medicinal and edible plants, with significant advantages in complementary active ingredients, adaptable processing techniques, and market acceptance, providing a solid material foundation and technical support for beverage formula development.1.1 活性成分協(xié)同與口感適配

1.1 Active ingredient synergy and taste adaptation銀杏葉富含黃酮類（如槲皮素-3-O-葡萄糖苷）、萜內(nèi)酯類（銀杏內(nèi)酯A、B、C）等活性物質(zhì)，具有抗氧化、改善循環(huán)等作用；菊花則含有綠原酸、木犀草苷、類黃酮等成分，兼具清熱解毒、清肝明目功效。二者風(fēng)味上，銀杏葉略帶微苦，菊花清香甘甜，復(fù)配后可實(shí)現(xiàn)苦味中和與香氣疊加，形成"甘醇帶香"的獨(dú)特口感，無需過多添加糖即可平衡風(fēng)味，符合低糖飲品趨勢(shì)。

1.2 成熟的加工工藝支撐

1.2 Mature processing technology support銀杏葉與菊花的飲料加工已形成標(biāo)準(zhǔn)化技術(shù)路徑，關(guān)鍵工藝環(huán)節(jié)如下：

The beverage processing of ginkgo leaves and chrysanthemums has formed a standardized technical path, and the key process steps are as follows:- 原料預(yù)處理：銀杏葉需經(jīng)殺青（120℃熱風(fēng)殺青30秒）、烘干（60℃烘干2小時(shí)）去除苦澀味及潛在刺激性成分；菊花選用杭白菊、金絲皇菊等品種，經(jīng)篩選、清洗、低溫烘干（50℃）保留香氣物質(zhì)。

-Raw material pretreatment: Ginkgo leaves need to undergo withering (120 ℃ hot air withering for 30 seconds) and drying (60 ℃ drying for 2 hours) to remove bitterness and potential irritants; Chrysanthemums are selected from varieties such as Hangbai Chrysanthemum and Jinsi Emperor Chrysanthemum. After screening, cleaning, and low-temperature drying (50 ℃), the aroma substances are retained.- 浸提與復(fù)配：采用超聲輔助浸提工藝，銀杏葉料水比1:50、70℃浸提30分鐘，菊花料水比1:40、80℃浸提20分鐘，兩種提取液按3:2比例混合，可獲得風(fēng)味與活性成分最優(yōu)的基料。后續(xù)可添加0.05%檸檬酸調(diào)節(jié)酸度，0.1%蜂蜜改善口感，0.02%黃原膠提升穩(wěn)定性。

- 澄清與殺菌：采用殼聚糖（添加量0.03%）澄清處理，靜置2小時(shí)后過濾，再經(jīng)UHT超高溫瞬時(shí)殺菌（135℃，3-5秒），可延長產(chǎn)品保質(zhì)期至6個(gè)月以上，且能較好保留活性成分（黃酮類保留率達(dá)85%以上）。

1.3 原料安全性與資源保障

1.3 Raw material safety and resource guarantee銀杏葉需嚴(yán)格遵循《食品安全國家標(biāo)準(zhǔn) 食品原料用銀杏葉》（GB/T 37484-2019），選用經(jīng)合規(guī)加工的原料，避免未經(jīng)處理的鮮葉中白果酸等刺激性成分超標(biāo)；菊花作為常見藥食同源原料，安全性已通過長期食用驗(yàn)證。二者種植資源豐富，銀杏葉主產(chǎn)區(qū)為山東、江蘇，菊花主產(chǎn)區(qū)為浙江、安徽，年產(chǎn)量穩(wěn)定，原料采購成本可控（銀杏葉干品約8-12元/公斤，菊花干品約20-30元/公斤），具備規(guī)模化生產(chǎn)條件。

二、銀杏葉菊花茶飲料的創(chuàng)新研發(fā)方向

2、 Innovative research and development direction of ginkgo leaf chrysanthemum tea beverage2.1 口感風(fēng)味創(chuàng)新：多元復(fù)配與場(chǎng)景適配

2.1 Taste and flavor innovation: diversified compounding and scene adaptation突破傳統(tǒng)單一風(fēng)味，結(jié)合消費(fèi)場(chǎng)景需求打造復(fù)合口感體系：

Breaking through traditional single flavors and creating a composite taste system that meets the needs of consumer scenarios:- 花果復(fù)合系列：與應(yīng)季水果、花草復(fù)配，如添加10%梨汁提升清甜感，制成"銀杏菊花梨潤茶"，主打潤燥補(bǔ)水場(chǎng)景；或加入5%桂花提取液，打造"桂香銀杏菊花茶"，兼具花香與草本香，適配秋季飲用需求。

-Flower and Fruit Compound Series: Combined with seasonal fruits, flowers and plants, such as adding 10% pear juice to enhance sweetness, to make "Ginkgo Chrysanthemum Pear Moisturizing Tea", which focuses on moisturizing and hydrating scenes; Or add 5% osmanthus extract to create "Guixiang Ginkgo Chrysanthemum Tea", which combines floral and herbal aromas, suitable for autumn drinking needs.- 功能風(fēng)味系列：針對(duì)不同口味偏好，開發(fā)"微苦回甘型"（銀杏葉占比提升至60%，添加0.03%甘草汁）、"清爽酸甜型"（增加2%檸檬濃縮汁，降低菊花占比至30%），滿足年輕群體與中老年群體的差異化需求。

2.2 功能細(xì)分創(chuàng)新：精準(zhǔn)對(duì)接健康需求

2.2 Functional segmentation innovation: precise docking with health needs基于二者核心功效，結(jié)合現(xiàn)代消費(fèi)者健康痛點(diǎn)進(jìn)行功能細(xì)分：

Based on the core functions of both, combined with modern consumer health pain points for functional segmentation:- 護(hù)眼明目款：復(fù)配5%枸杞汁（富含枸杞多糖）、2%藍(lán)莓汁（含花青素），強(qiáng)化眼部養(yǎng)護(hù)功能，包裝標(biāo)注"緩解視疲勞"相關(guān)營養(yǎng)聲稱，目標(biāo)人群鎖定學(xué)生、辦公族。

-Eye friendly and eye-catching product: a combination of 5% goji berry juice (rich in goji polysaccharides) and 2% blueberry juice (containing anthocyanins) to enhance eye care function. The packaging is labeled with nutrition claims related to "relieving visual fatigue", targeting students and office workers.- 助眠安神款：添加3%酸棗仁提取液、1%薰衣草提取液，采用低糖配方（糖含量≤3g/100mL），主打"睡前舒緩"場(chǎng)景，采用深色避光包裝，突出靜謐氛圍。

-Sleep aid and calming product: added with 3% jujube seed extract and 1% lavender extract, using a low sugar formula (sugar content ≤ 3g/100mL), focusing on the "soothing before bedtime" scene, using dark dark dark packaging to highlight the quiet atmosphere.- 控糖輕體款：使用赤蘚糖醇（添加量5%）替代白砂糖，復(fù)配2%桑葉提取物（含DNJ成分），開發(fā)零蔗糖、低熱量版本（熱量≤15kcal/100mL），適配健身、控糖人群需求。

-Sugar controlled light body version: using erythritol (5% added) instead of white sugar, compounded with 2% mulberry leaf extract (containing DNJ component), developing zero sucrose, low calorie version (calorie ≤ 15kcal/100mL), suitable for fitness and sugar control people's needs.2.3 形態(tài)工藝創(chuàng)新：突破傳統(tǒng)茶飲料邊界

2.3 Innovation in Form and Technology: Breaking through the Boundaries of Traditional Tea Beverages在產(chǎn)品形態(tài)與加工技術(shù)上實(shí)現(xiàn)多元化創(chuàng)新：

Realize diversified innovation in product form and processing technology:- 速溶固態(tài)茶粉：將銀杏葉菊花提取液與麥芽糊精（添加量15%）混合，經(jīng)冷凍干燥制成速溶粉，顆粒度控制在80目以上，沖調(diào)后3秒內(nèi)溶解，推出獨(dú)立小袋包裝，方便旅行、辦公場(chǎng)景攜帶。

-Instant solid tea powder: Mix ginkgo leaf chrysanthemum extract with maltodextrin (15% added), freeze dry to make instant powder, with particle size controlled at 80 mesh or above. Dissolve within 3 seconds after mixing and release into independent small bags for easy carrying in travel and office settings.- 冷泡型茶包：采用無紡布三角包包裝，填充粉碎后的銀杏葉（40目）與整朵菊花，搭配"冷泡6小時(shí)即可飲用"的便捷設(shè)計(jì)，適配夏季冷藏飲用場(chǎng)景，突出"無需熱水、清爽即享"的賣點(diǎn)。

-Cold brewed tea bag: packaged in non-woven triangular bags, filled with crushed ginkgo leaves (40 mesh) and whole chrysanthemums, combined with the convenient design of "cold brewed for 6 hours to drink", suitable for summer refrigerated drinking scenes, highlighting the selling point of "no need for hot water, refreshing and enjoyable".- 懸浮絮狀茶：通過調(diào)整浸提工藝，保留部分菊花花瓣與銀杏葉碎末，制成具有懸浮視覺效果的"絮狀茶飲料"，搭配透明瓶身設(shè)計(jì)，增強(qiáng)產(chǎn)品視覺吸引力，主打網(wǎng)紅飲品市場(chǎng)。

-Suspended flocculent tea: By adjusting the extraction process and retaining some chrysanthemum petals and crushed ginkgo leaves, a "flocculent tea beverage" with a suspended visual effect is made. Paired with a transparent bottle design, it enhances the visual appeal of the product and targets the internet famous beverage market.2.4 文化IP創(chuàng)新：賦予產(chǎn)品情感價(jià)值

2.4 Cultural IP Innovation: Empowering Products with Emotional Value結(jié)合銀杏與菊花的文化內(nèi)涵，打造差異化品牌IP：

Combining the cultural connotations of ginkgo and chrysanthemum to create differentiated brand IP:- 地域文化聯(lián)名：與銀杏之鄉(xiāng)（如江蘇泰興）、菊花產(chǎn)地（如浙江桐鄉(xiāng)）合作，推出"地域限定款"，包裝印刻當(dāng)?shù)厝宋木坝^圖案，附贈(zèng)產(chǎn)地故事手冊(cè)，提升產(chǎn)品文化溢價(jià)。

-Regional cultural collaboration: Cooperate with the hometown of ginkgo (such as Taixing, Jiangsu) and chrysanthemum production area (such as Tongxiang, Zhejiang) to launch a "regional limited edition", with local cultural landscape patterns printed on the packaging, and a production area story manual attached to enhance the cultural premium of the product.- 傳統(tǒng)養(yǎng)生IP：以"本草養(yǎng)生"為核心，設(shè)計(jì)古風(fēng)包裝，搭配"銀杏護(hù)心、菊花清肝"的養(yǎng)生口訣，推出"四季養(yǎng)生禮盒裝"（春夏季側(cè)重清熱款，秋冬季側(cè)重溫潤款），適配節(jié)日送禮場(chǎng)景。

-Traditional Health IP: With "Herbal Health Preservation" as the core, designed with ancient style packaging and paired with the health mantra of "Ginkgo Protects the Heart, Chrysanthemum Clears the Liver", launched the "Four Seasons Health Gift Box Set" (focusing on clearing heat in spring and summer, and warming in autumn and winter), suitable for holiday gift giving scenes.三、總結(jié)與展望

3、 Summary and Prospect