綠豆作為傳統(tǒng)藥食同源食材，其豆皮中膳食纖維含量高達(dá) 50%-60%，且富含多酚、多肽等活性成分，是開(kāi)發(fā)纖維功能飲料的優(yōu)質(zhì)原料。但傳統(tǒng)綠豆飲料多忽視豆皮纖維的價(jià)值，或僅做簡(jiǎn)單添加，導(dǎo)致產(chǎn)品功能單一、口感粗糙。結(jié)合綠豆纖維的特性和前沿研發(fā)技術(shù)，可從原料、功能、工藝等維度實(shí)現(xiàn)配方創(chuàng)新，打造差異化產(chǎn)品。?

一、創(chuàng)新方向 1：全豆資源化利用，變廢為寶提升原料價(jià)值?



1、 Innovation direction 1: Resource utilization of whole beans, turning waste into treasure and enhancing the value of raw materials傳統(tǒng)綠豆飲料加工中，豆皮常被當(dāng)作廢渣丟棄，而豆皮正是膳食纖維的核心載體。該方向的核心是通過(guò)工藝優(yōu)化實(shí)現(xiàn)綠豆 “皮 - 胚 - 漿” 全組分的價(jià)值挖掘，既降低原料浪費(fèi)，又強(qiáng)化纖維屬性。?

In traditional mung bean beverage processing, soybean skin is often discarded as waste residue, and soybean skin is the core carrier of dietary fiber. The core of this direction is to realize the value exploration of the entire component of mung bean "skin embryo pulp" through process optimization, which not only reduces raw material waste but also enhances fiber properties. ?豆皮纖維的高值化提取?

High value extraction of soybean skin fiber采用 “堿處理 + 超微粉碎” 工藝：先以 2.5% 碳酸鈉溶液去除豆皮纖維中殘留的蛋白質(zhì)和脂肪，再經(jīng)氣流式超微粉碎機(jī)粉碎至微米級(jí)，擴(kuò)大纖維比表面積，提升其在飲料中的分散性和穩(wěn)定性。配方中可將提取的高活性綠豆皮纖維作為核心原料，添加量控制在 8g/100mL 左右，既能保證纖維含量，又能避免口感粘稠。?

鹽脅迫發(fā)芽改性：對(duì)綠豆進(jìn)行鹽脅迫發(fā)芽處理，改變膳食纖維的結(jié)構(gòu)，提升其抗氧化、改善糖脂代謝的活性。將改性后的綠豆芽纖維加入配方，可賦予飲料更強(qiáng)的功能性，區(qū)別于普通綠豆纖維飲品。?

Salt stress germination modification: Salt stress germination treatment is applied to mung beans to alter the structure of dietary fiber, enhance their antioxidant activity, and improve glucose and lipid metabolism. Adding modified mung bean sprout fiber to the formula can give the beverage stronger functionality, distinguishing it from regular mung bean fiber drinks. ?豆胚與漿液的協(xié)同利用?

Synergistic utilization of soybean germ and slurry把分離豆皮后的豆胚乳進(jìn)行乳酸菌發(fā)酵，轉(zhuǎn)化大分子蛋白和淀粉為小分子肽、有機(jī)酸，再將發(fā)酵漿液與豆皮纖維液復(fù)配。配方比例可設(shè)定為熱處理豆皮纖維液 30%+ 乳酸菌發(fā)酵豆胚漿液 10%，既保留纖維的腸道養(yǎng)護(hù)功能，又增加益生菌代謝產(chǎn)物的營(yíng)養(yǎng)價(jià)值，實(shí)現(xiàn) “纖維 + 益生菌” 的雙重賦能。?

二、創(chuàng)新方向 2：功能成分精準(zhǔn)復(fù)配，打造 “纖維 +” 復(fù)合功效?

2、 Innovation direction 2: Precise compounding of functional ingredients to create a "fiber+" composite effect單一綠豆纖維難以滿(mǎn)足多元健康需求，通過(guò) “纖維 + 藥食同源成分 / 功能性添加劑” 的科學(xué)復(fù)配，可實(shí)現(xiàn) 1+1＞2 的功效疊加，適配不同人群的健康訴求。?

A single mung bean fiber cannot meet the diverse health needs. Through the scientific combination of "fiber+medicinal and edible homologous components/functional additives", the synergistic effect of 1+1>2 can be achieved, adapting to the health demands of different populations. ?纖維 + 清熱植萃，強(qiáng)化夏季解暑屬性?

Fiber+heat clearing plant extract, strengthening summer heat relieving properties參考金銀花 - 綠豆皮纖維保健飲料的研發(fā)邏輯，將綠豆皮纖維與金銀花提取液復(fù)配，最佳配方為綠豆皮纖維 8g/100mL + 金銀花提取液 30mL/100mL，搭配 0.12g/100mL 檸檬酸調(diào)節(jié)酸度，4g/100mL 白砂糖平衡風(fēng)味。該配方兼具膳食纖維的腸道調(diào)理和金銀花的清熱降火功效，是夏季餐飲渠道的優(yōu)質(zhì)解暑飲品。?

拓展搭配荷葉、冬瓜等祛濕成分，針對(duì)南方濕熱地區(qū)人群，打造 “纖維祛濕” 雙功效飲料，配方中加入 5% 冬瓜汁，中和綠豆的涼性，同時(shí)強(qiáng)化利水消腫效果。?

Expand the combination of lotus leaves, winter melon and other moisture removing ingredients to create a "fiber moisture removing" dual effect beverage for people in humid and hot southern regions. Add 5% winter melon juice to the formula to neutralize the coolness of mung beans and enhance the effect of promoting diuresis and reducing swelling. ?纖維 + 抗性淀粉，優(yōu)化糖脂代謝?

Fiber+resistant starch, optimizing glucose and lipid metabolism結(jié)合綠豆抗性淀粉的特性，將綠豆皮纖維與綠豆抗性淀粉、魔芋膠復(fù)配，構(gòu)建 “水溶性纖維 + 抗性淀粉” 的復(fù)合體系。魔芋膠可提升體系黏度和穩(wěn)定性，延緩糖分吸收，配方比例為綠豆皮纖維 1.2%+ 綠豆抗性淀粉 2%+ 魔芋膠 0.3%，適合控糖人群和減脂人士，打造 “低升糖纖維飲料”。?

纖維 + 微量元素，補(bǔ)充基礎(chǔ)營(yíng)養(yǎng)?

Fiber+trace elements, supplementing basic nutrition針對(duì)中老年人群，在綠豆纖維配方中添加鈣、鉀、維生素 D 等成分，纖維可促進(jìn)礦物質(zhì)的腸道吸收，同時(shí)緩解中老年便秘問(wèn)題。配方中控制鈉含量＜50mg/100mL，采用赤蘚糖醇替代蔗糖，契合中老年低糖低鹽的飲食需求。?

三、創(chuàng)新方向 3：發(fā)酵工藝賦能，改善風(fēng)味與營(yíng)養(yǎng)利用率?

3、 Innovation direction 3: Empowering fermentation processes to improve flavor and nutrient utilization efficiency綠豆纖維自帶輕微豆腥味和粗糙口感，通過(guò)微生物發(fā)酵可實(shí)現(xiàn)風(fēng)味優(yōu)化和營(yíng)養(yǎng)升級(jí)，是配方創(chuàng)新的重要突破口。?

Green bean fiber has a slight bean odor and rough texture, and through microbial fermentation, flavor optimization and nutritional upgrading can be achieved, which is an important breakthrough in formula innovation. ?米曲霉固態(tài)發(fā)酵，賦予獨(dú)特曲香風(fēng)味?

Solid state fermentation of Aspergillus oryzae endows it with a unique koji flavor采用雙米曲霉混合發(fā)酵綠豆皮的工藝，將發(fā)酵后的綠豆皮勻漿浸提、澄清，再與綠豆纖維液調(diào)配。發(fā)酵過(guò)程可提升酚類(lèi)物質(zhì)、不溶性纖維含量，同時(shí)產(chǎn)生醇類(lèi)風(fēng)味物質(zhì)，掩蓋豆腥味，賦予飲料獨(dú)特的曲香和醇香，配方中無(wú)需額外添加香精，契合 “天然無(wú)添加” 的消費(fèi)趨勢(shì)。?

復(fù)合菌共發(fā)酵，強(qiáng)化腸道養(yǎng)護(hù)功效?

Compound bacterial co fermentation enhances intestinal maintenance efficacy用乳酸菌和醋酸菌對(duì)綠豆?jié){液和豆皮纖維混合液進(jìn)行共發(fā)酵，乳酸菌改善腸道微生態(tài)，醋酸菌產(chǎn)生清新酸味，優(yōu)化飲料口感。發(fā)酵后添加 1% 低聚果糖作為益生元，形成 “纖維 + 益生菌 + 益生元” 的腸道養(yǎng)護(hù)閉環(huán)，適合久坐辦公人群。?

四、創(chuàng)新方向 4：口感與穩(wěn)定性?xún)?yōu)化，解決傳統(tǒng)配方痛點(diǎn)?

4、 Innovation direction 4: Optimizing taste and stability to solve the pain points of traditional formulas綠豆纖維飲料易出現(xiàn)沉淀、口感粗糙等問(wèn)題，通過(guò)配方中穩(wěn)定劑的科學(xué)選擇和工藝適配，可實(shí)現(xiàn) “高纖維含量 + 順滑口感 + 長(zhǎng)期穩(wěn)定” 的平衡。?

Green bean fiber drinks are prone to problems such as sedimentation and rough taste. By scientifically selecting stabilizers in the formula and adapting the process, a balance of "high fiber content+smooth taste+long-term stability" can be achieved. ?天然穩(wěn)定劑的精準(zhǔn)配比?

Accurate ratio of natural stabilizers采用海藻酸鈉 + CMC-Na 的復(fù)合穩(wěn)定體系，配方中添加 0.15g/100mL 海藻酸鈉 + 0.05g/100mL CMC-Na，可有效防止纖維沉降，使飲料呈均勻乳狀液，且久存無(wú)分層。相較于單一穩(wěn)定劑，復(fù)合體系的穩(wěn)定性提升 30% 以上，同時(shí)保持天然屬性。?

超微粉碎 + 高壓均質(zhì)，細(xì)化纖維顆粒?

Ultra fine grinding+high-pressure homogenization to refine fiber particles先將豆皮纖維超微粉碎至粒徑＜50μm，再經(jīng) 25-35MPa 高壓均質(zhì)處理，可顯著降低纖維的粗糙感，使飲品質(zhì)地順滑。配方中配合添加 0.02% 甜菊糖苷調(diào)節(jié)甜度，既改善口感，又實(shí)現(xiàn) 0 糖低卡，適配年輕消費(fèi)群體的需求。?

五、創(chuàng)新方向 5：場(chǎng)景化配方定制，精準(zhǔn)對(duì)接消費(fèi)需求?

5、 Innovation Direction 5: Scenario based Formula Customization, Accurately Matching Consumer Needs不同消費(fèi)場(chǎng)景對(duì)飲料的功能和形態(tài)要求不同，針對(duì)特定場(chǎng)景定制配方，可提升產(chǎn)品的市場(chǎng)適配性。?

Different consumer scenarios have different requirements for the functionality and form of beverages. Customizing formulas for specific scenarios can enhance the market adaptability of products. ?餐飲解膩場(chǎng)景：便攜小瓶裝高纖維配方?

Catering scene: Portable small bottle high fiber formula for relieving greasiness針對(duì)火鍋、燒烤等油膩餐飲場(chǎng)景，開(kāi)發(fā) 150mL 小瓶裝綠豆纖維飲料，配方中強(qiáng)化豆皮纖維的吸附油脂能力，添加 3% 山楂汁促進(jìn)消化，0.08% 薄荷提取物帶來(lái)清涼口感，實(shí)現(xiàn) “餐后清脂解膩” 的核心訴求，成為餐飲渠道的標(biāo)配飲品。?

辦公輕養(yǎng)生場(chǎng)景：纖維 + 抗疲勞配方?

Office light health scene: fiber+anti fatigue formula為久坐辦公人群定制 “纖維 + 茶氨酸” 配方，綠豆皮纖維 1%+ 茶氨酸 0.05%+ 低劑量咖啡因 0.06%，茶氨酸緩解咖啡因的焦慮感，纖維改善久坐便秘問(wèn)題，打造 “辦公養(yǎng)生雙效” 飲料，適配通勤、下午茶等場(chǎng)景。?

運(yùn)動(dòng)補(bǔ)水場(chǎng)景：纖維 + 電解質(zhì)配方?

Sports hydration scenario: fiber+electrolyte formula開(kāi)發(fā)運(yùn)動(dòng)版綠豆纖維飲料，將改性綠豆纖維（小分子易吸收）與椰子水提取物復(fù)配，添加 0.08% 氯化鉀、0.05% 氯化鈉補(bǔ)充電解質(zhì)，滲透壓控制在 280-320mOsm/L，既實(shí)現(xiàn)運(yùn)動(dòng)后水分和電解質(zhì)補(bǔ)充，又通過(guò)纖維加速代謝廢物排出，區(qū)別于傳統(tǒng)運(yùn)動(dòng)飲料。?

六、創(chuàng)新方向 6：清潔標(biāo)簽配方，契合天然健康趨勢(shì)?

6、 Innovation direction 6: Clean label formula, in line with natural health trends當(dāng)下消費(fèi)者對(duì) “0 添加” 的訴求日益強(qiáng)烈，通過(guò)配方簡(jiǎn)化和天然原料替代，打造清潔標(biāo)簽的綠豆纖維飲料，可建立產(chǎn)品的健康壁壘。?

The demand for "zero additives" among consumers is becoming increasingly strong. By simplifying the formula and replacing natural ingredients, creating a clean label green bean fiber beverage can establish a health barrier for the product. ?無(wú)添加防腐劑，靠工藝鎖鮮?

No preservatives added, relying on craftsmanship to lock freshness采用無(wú)菌冷灌裝和 121℃超高溫瞬時(shí)滅菌工藝，替代傳統(tǒng)防腐劑，配方中配合添加 0.1% 維生素 C 作為天然抗氧化劑，延長(zhǎng)保質(zhì)期的同時(shí)，保留綠豆纖維的活性，產(chǎn)品標(biāo)簽可標(biāo)注 “0 防腐劑、0 人工色素”。?

天然甜味劑替代精制糖?

Natural sweeteners replace refined sugars摒棄白砂糖，采用蜂蜜 + 赤蘚糖醇的復(fù)配甜味體系，配方中添加 1.5% 天然蜂蜜 + 0.8% 赤蘚糖醇，既保證清甜口感，又避免血糖波動(dòng)，同時(shí)蜂蜜的營(yíng)養(yǎng)成分可與綠豆纖維形成營(yíng)養(yǎng)互補(bǔ)，強(qiáng)化產(chǎn)品的天然屬性。?

七、配方創(chuàng)新的落地保障?

7、 Implementation guarantee of formula innovation原料溯源體系：選用微山湖、洞庭湖等核心產(chǎn)區(qū)的綠豆，其豆皮纖維的活性成分含量比普通產(chǎn)區(qū)高 15%-20%，在配方中標(biāo)注原料產(chǎn)地，強(qiáng)化品質(zhì)可信度；?

Raw material traceability system: Green beans from core production areas such as Weishan Lake and Dongting Lake are selected, and their active ingredient content in soybean skin fiber is 15% -20% higher than that in ordinary production areas. The raw material origin is marked in the formula to enhance quality credibility; ?工藝適配性：根據(jù)不同配方需求，靈活運(yùn)用靶向提取、微囊包埋等技術(shù)，保障功效成分的穩(wěn)定性和活性，同時(shí)優(yōu)化口感；?

Process adaptability: Based on different formulation requirements, flexible use of targeted extraction, microencapsulation and other technologies to ensure the stability and activity of functional ingredients, while optimizing taste; ?** 合規(guī)性把控：嚴(yán)格遵循《飲料通則》等標(biāo)準(zhǔn)，功能宣稱(chēng)需有第三方檢測(cè)數(shù)據(jù)支撐，避免違規(guī)宣傳。?

**Compliance control: Strictly follow standards such as the "General Rules for Beverages", and ensure that functional claims are supported by third-party testing data to avoid unauthorized advertising. ?結(jié)語(yǔ)?