在追求個性化與多元化的時代，飲品市場掀起創(chuàng)新風暴，各種新奇飲品概念不斷涌現(xiàn)。其中，綠豆枸杞乳酸菌飲料因獨特配方，融合綠豆清熱、枸杞養(yǎng)生、乳酸菌助消化功能，成為飲品市場潛力新星。?

In the era of pursuing personalization and diversification, the beverage market has sparked an innovation storm, with various novel beverage concepts constantly emerging. Among them, the mung bean goji berry lactic acid bacteria beverage has become a potential new star in the beverage market due to its unique formula, which combines mung bean heat clearing, goji berry health preservation, and lactic acid bacteria digestion functions. ?看似簡單的綠豆枸杞乳酸菌飲料，配方研發(fā)卻挑戰(zhàn)重重。要將綠豆清香、枸杞甘甜、乳酸菌酸爽完美融合，達成口感與營養(yǎng)雙重平衡不易，需考慮原料比例搭配，應對乳酸菌發(fā)酵難題，否則易致口感不佳、穩(wěn)定性差甚至影響產(chǎn)品安全。面對復雜研發(fā)難題，許多企業(yè)和創(chuàng)業(yè)者常感力不從心，專業(yè)研發(fā)機構成救星。?



專業(yè)力量：研發(fā)機構的 “秘密武器”?

Professional strength: the 'secret weapon' of research and development institutions（一）專業(yè)的研發(fā)團隊和技術?

（1） Professional R&D team and technology?

?專業(yè)研發(fā)機構的團隊成員來自食品科學、營養(yǎng)學、微生物學等多領域，是研發(fā)成功的關鍵。以成都市佳味添成飲料科技研究所研發(fā)綠豆枸杞乳酸菌飲料為例，食品科學專家能精準把握綠豆、枸杞和乳酸菌特點，營養(yǎng)學專家從健康營養(yǎng)角度確保飲料營養(yǎng)成分科學搭配，微生物學專家在乳酸菌篩選和培養(yǎng)上發(fā)揮重要作用。不同領域?qū)＜揖o密協(xié)作，讓該飲料在口感、營養(yǎng)和功能性上達到完美平衡。?

（二）系統(tǒng)的研發(fā)模式與科學方法?

（2） Research and development mode and scientific methods of the system?

?專業(yè)研發(fā)機構有成熟系統(tǒng)的研發(fā)模式。從市場調(diào)研入手，通過問卷、焦點小組討論、大數(shù)據(jù)分析等方式收集分析海量數(shù)據(jù)。研發(fā)綠豆枸杞乳酸菌飲料時，發(fā)現(xiàn)消費者關注健康養(yǎng)生、追求新穎口感，且此類產(chǎn)品市場空白大。?

Professional research and development institutions have mature and systematic research and development models. Starting from market research, collect and analyze massive amounts of data through questionnaires, focus group discussions, big data analysis, and other methods. When developing mung bean goji berry lactic acid bacteria drinks, it was found that consumers are concerned about health and pursue novel flavors, and there is a large market gap for such products. ?基于調(diào)研，研發(fā)機構精準定位目標消費群體，明確產(chǎn)品核心賣點和市場定位，將其定位為兼具健康養(yǎng)生與獨特口感的功能性飲品，面向注重健康、追求品質(zhì)生活的年輕群體。還營造運動后、下午茶、早餐等消費場景，布局傳統(tǒng)與新興銷售渠道。整個研發(fā)過程，從原料篩選到產(chǎn)品測試優(yōu)化，每步都經(jīng)嚴格實驗驗證，保障產(chǎn)品質(zhì)量和市場競爭力。?

（三）理論與實踐結(jié)合的能力?

（3） The ability to combine theory with practice?

?專業(yè)研發(fā)機構強大之處在于能將理論研究轉(zhuǎn)化為實際產(chǎn)品，實現(xiàn)從實驗室到生產(chǎn)線的無縫對接。以研發(fā)綠豆枸杞乳酸菌飲料為例，研發(fā)人員先做大量理論研究，了解原料特性及相互作用對飲料口感、穩(wěn)定性和營養(yǎng)價值的影響。實踐中，充分考慮生產(chǎn)實際設計科學工藝，如依據(jù)乳酸菌生長特性確定發(fā)酵條件，考慮調(diào)配工藝避免分層沉淀，對生產(chǎn)設備選型優(yōu)化。通過理論與實踐緊密結(jié)合，實現(xiàn)產(chǎn)品的規(guī)?；a(chǎn)和市場推廣。?

自行研發(fā)：布滿荊棘的 “冒險之旅”?

Self developed: A Thorny Adventure Journey（一）缺乏專業(yè)知識導致的品質(zhì)問題?

（1） Quality issues caused by a lack of professional knowledge?

?在食品研發(fā)領域，專業(yè)知識對研發(fā)綠豆枸杞乳酸菌飲料起著決定性作用，缺乏專業(yè)知識易陷入品質(zhì)困境。?

In the field of food research and development, professional knowledge plays a decisive role in the development of mung bean goji berry lactic acid bacteria beverages, and a lack of professional knowledge can easily lead to quality problems. ?從原料特性看，綠豆蛋白質(zhì)結(jié)構對加工條件敏感，處理不當會產(chǎn)生豆腥味并影響營養(yǎng)保留；枸杞生物活性物質(zhì)在不同提取和加工條件下穩(wěn)定性和活性變化大；不同乳酸菌菌株發(fā)酵特性和代謝產(chǎn)物差異大，選擇及發(fā)酵條件控制不當會影響飲料品質(zhì)。?

從加工工藝角度，制備綠豆?jié){時滅酶處理和浸泡時間、枸杞汁提取時軟化和浸提條件、發(fā)酵環(huán)節(jié)的溫度、時間和 pH 值控制，任何環(huán)節(jié)把控不準都會影響飲料品質(zhì)。?

From the perspective of processing technology, the enzyme killing treatment and soaking time for the preparation of green soybean milk, the softening and extraction conditions for the extraction of wolfberry juice, the temperature, time and pH value control in the fermentation process, and the inaccurate control of any process will affect the quality of the beverage. ?實際案例中，某小型企業(yè)因?qū)υ咸匦院图庸すに嚵私庥邢?，調(diào)配比例不當、發(fā)酵條件掌握不準，導致飲料色澤、口感不佳，活菌數(shù)量不足，上市后因品質(zhì)問題滯銷。?

In a practical case, a small enterprise had limited understanding of the characteristics of raw materials and processing technology, improper blending ratios, and inaccurate control of fermentation conditions, resulting in poor color and taste of the beverage, insufficient live bacteria, and unsold due to quality issues after going public. ?（二）資源不足帶來的研發(fā)困境?

（2） The R&D dilemma caused by insufficient resources?

?自行研發(fā)綠豆枸杞乳酸菌飲料面臨資源短缺難題，設備、技術、人才不足都會讓研發(fā)之路坎坷。?

The self-developed mung bean goji berry lactic acid bacteria beverage faces the challenge of resource shortage, and the lack of equipment, technology, and talent will make the research and development process difficult. ?設備方面，專業(yè)研發(fā)需高精度設備，像原料處理階段的振動篩、色選機，加工過程的高壓均質(zhì)機、超高溫瞬時滅菌設備等。缺乏專業(yè)設備，僅用簡單設備難以保證產(chǎn)品質(zhì)量和穩(wěn)定性。?

In terms of equipment, professional research and development requires high-precision equipment, such as vibrating screens and color sorting machines in the raw material processing stage, high-pressure homogenizers in the processing process, and ultra-high temperature instantaneous sterilization equipment. Lack of professional equipment makes it difficult to ensure product quality and stability with only simple equipment. ?技術上，自行研發(fā)缺先進技術支持。專業(yè)研發(fā)機構有成熟發(fā)酵控制技術和先進穩(wěn)定劑復配、膠體保護技術，自行研發(fā)者技術不足，會導致發(fā)酵失敗、產(chǎn)品儲存運輸中易分層沉淀等問題。?

Technically, independent research and development lacks advanced technical support. Professional research and development institutions have mature fermentation control technology, advanced stabilizer compounding, and colloid protection technology. Insufficient technology among independent researchers can lead to fermentation failure, easy layering and sedimentation during product storage and transportation. ?人才是研發(fā)核心資源，專業(yè)研發(fā)團隊由多領域?qū)＜医M成。自行研發(fā)缺專業(yè)人才，技術難題難解決，產(chǎn)品感官評價和質(zhì)量控制也難以科學開展。?

Talents are the core resources of research and development, and professional R&D teams are composed of experts from multiple fields. There is a shortage of professional talents for independent research and development, making it difficult to solve technical problems and scientifically carry out product sensory evaluation and quality control. ?某創(chuàng)業(yè)團隊因資金有限無法購置專業(yè)檢測設備，缺專業(yè)技術人才，面對質(zhì)量檢測、發(fā)酵異常和產(chǎn)品穩(wěn)定性問題束手無策，最終因研發(fā)周期長、成本高、產(chǎn)品質(zhì)量無保證而放棄項目，前期投入付諸東流。?

Due to limited funds, a certain entrepreneurial team was unable to purchase professional testing equipment and lacked professional technical personnel. Faced with quality testing, fermentation abnormalities, and product stability issues, they were helpless and ultimately abandoned the project due to long research and development cycles, high costs, and no guarantee of product quality. The initial investment was in vain. ?（三）法規(guī)風險：不容忽視的 “暗礁”?

（3） Regulatory risk: a 'hidden reef' that cannot be ignored?

?食品行業(yè)法規(guī)嚴格，是保障消費者健康和市場秩序的重要防線。自行研發(fā)綠豆枸杞乳酸菌飲料時，若不熟悉法規(guī)標準，極易出問題。?

The strict regulations in the food industry are an important defense line to ensure consumer health and market order. When independently developing mung bean goji berry lactic acid bacteria beverages, if one is not familiar with regulatory standards, problems are prone to occur. ?法規(guī)對添加劑使用有明確規(guī)定，如甜味劑、酸味劑、穩(wěn)定劑等在綠豆枸杞乳酸菌飲料中的使用必須符合國家標準。違規(guī)使用添加劑不僅影響產(chǎn)品質(zhì)量口感，還可能危害消費者健康，企業(yè)也會面臨罰款、召回產(chǎn)品、停產(chǎn)整頓等處罰。?

標簽標識也是監(jiān)管重點，飲料標簽需清晰準確標注產(chǎn)品名稱、配料表等多項信息，營養(yǎng)成分表標注要合規(guī)，不能虛假或誤導消費者。違規(guī)標簽標識會損害消費者權益，引發(fā)監(jiān)管部門關注調(diào)查，讓企業(yè)面臨法律風險和信任危機。?

曾有企業(yè)研發(fā)綠豆枸杞乳酸菌飲料時忽視法規(guī)，違規(guī)添加防腐劑、錯誤標注營養(yǎng)成分表，產(chǎn)品上市后被投訴抽檢發(fā)現(xiàn)問題，企業(yè)被責令召回產(chǎn)品、高額罰款，形象受損，市場份額縮水，品牌聲譽盡毀。?

A company once neglected regulations when developing mung bean goji berry lactic acid bacteria drinks, illegally added preservatives, and incorrectly labeled the nutritional content table. After the product was launched, complaints were made and problems were found during random inspections. The company was ordered to recall the product, imposed high fines, damaged its image, reduced market share, and destroyed its brand reputation. ?抉擇之間：專業(yè)，是成功的 “捷徑”?

Between choices: Professionalism is the shortcut to success?

?在綠豆枸杞乳酸菌飲料配方開發(fā)中，專業(yè)研發(fā)機構憑借專業(yè)團隊、技術及系統(tǒng)研發(fā)模式，從市場調(diào)研到產(chǎn)品上市，精準推進研發(fā)，能將成果轉(zhuǎn)化為實際產(chǎn)品，滿足市場需求，是企業(yè)和創(chuàng)業(yè)者可靠的領航者。?

In the development of the formula for mung bean goji berry lactic acid bacteria beverage, professional research and development institutions rely on professional teams, technology, and systematic research and development models to accurately promote research and development from market research to product launch. They can transform the results into actual products, meet market demand, and are reliable leaders for enterprises and entrepreneurs. ?而自行研發(fā)因缺乏專業(yè)知識、資源不足及法規(guī)風險等，容易陷入困境。在競爭激烈的飲品市場，選擇專業(yè)研發(fā)機構是降低風險、提高成功率的明智之舉。?