在健康消費(fèi)浪潮席卷全球的當(dāng)下，以天然食材為基石的植物蛋白飲料正成為飲品市場(chǎng)的新寵。山藥與大米這一經(jīng)典組合，憑借 “藥食同源” 的特性脫穎而出 —— 山藥富含黏蛋白、淀粉酶等活性成分，具有健脾益胃的功效；大米作為主食原料，能提供溫和的能量補(bǔ)給與醇厚口感。兩者搭配既能實(shí)現(xiàn)營(yíng)養(yǎng)互補(bǔ)，又契合消費(fèi)者對(duì) “清潔標(biāo)簽” 產(chǎn)品的追求。然而，要將傳統(tǒng)食材轉(zhuǎn)化為標(biāo)準(zhǔn)化工業(yè)產(chǎn)品，配方研發(fā)環(huán)節(jié)至關(guān)重要。佳味添成將從技術(shù)適配性、行業(yè)資源、合規(guī)能力三大維度，解析開(kāi)發(fā)山藥大米復(fù)合飲料時(shí)應(yīng)如何選擇專業(yè)研發(fā)機(jī)構(gòu)。?





 一、技術(shù)實(shí)力：是否具備復(fù)合原料處理的核心工藝？?

1、 Technical strength: Do you have the core technology for processing composite raw materials? ?

山藥與大米的配比并非簡(jiǎn)單的物理混合，而是涉及多糖溶出率、蛋白質(zhì)穩(wěn)定性、風(fēng)味協(xié)調(diào)性的系統(tǒng)工程。優(yōu)質(zhì)的研發(fā)機(jī)構(gòu)需掌握以下關(guān)鍵技術(shù)節(jié)點(diǎn)：?

The ratio of yam to rice is not simply a physical mixture, but a systematic engineering involving polysaccharide dissolution rate, protein stability, and flavor coordination. High quality research and development institutions need to master the following key technical nodes:

原料預(yù)處理技術(shù)：山藥含大量淀粉酶和多酚氧化酶，易導(dǎo)致褐變；大米則需糊化處理以提高消化吸收率。專業(yè)機(jī)構(gòu)應(yīng)能通過(guò)低溫冷凍干燥、超微粉碎等技術(shù)保留活性成分，同時(shí)解決沉淀問(wèn)題。?

Raw material pretreatment technology: Yam contains a large amount of amylase and polyphenol oxidase, which can easily lead to browning; Rice needs gelatinization treatment to improve digestion and absorption rate. Professional institutions should be able to retain active ingredients and solve sedimentation problems through techniques such as low-temperature freeze-drying and ultrafine grinding. ?

酶解與發(fā)酵工藝：采用α-淀粉酶、糖化酶進(jìn)行定向酶解，可將大分子淀粉分解為小分子糖類，提升甜感與順滑度。部分機(jī)構(gòu)還引入乳酸菌發(fā)酵，既降低抗?fàn)I養(yǎng)因子含量，又能產(chǎn)生γ-氨基丁酸等功能性成分。?

Enzymatic hydrolysis and fermentation process: Targeted enzymatic hydrolysis using alpha amylase and amylase can break down large molecule starch into small molecule sugars, enhancing sweetness and smoothness. Some institutions also introduce lactic acid bacteria fermentation, which not only reduces the content of anti nutritional factors, but also produces functional components such as gamma aminobutyric acid. ?

穩(wěn)定體系構(gòu)建：酸性條件下（pH<4.5）易出現(xiàn)絮狀沉淀。先進(jìn)機(jī)構(gòu)會(huì)通過(guò)粒徑分析、流變學(xué)測(cè)試篩選復(fù)配膠體，使貨架期沉淀率控制在0.5%以內(nèi)。?

Stable system construction: Under acidic conditions (pH<4.5), flocculent precipitation is prone to occur. Advanced institutions will screen composite colloids through particle size analysis and rheological testing to control the shelf life sedimentation rate within 0.5%. ?

以成都市佳味添成飲料科技研究所為例，其開(kāi)發(fā)的 “雙效酶解 + 微膠囊包埋” 技術(shù)，已在多個(gè)農(nóng)產(chǎn)品飲料項(xiàng)目中實(shí)現(xiàn)98%以上的的穩(wěn)定性達(dá)標(biāo)率。?

Taking Chengdu Jiawei Tiancheng Beverage Technology Research Institute as an example, its developed "dual effect enzymatic hydrolysis+microcapsule embedding" technology has achieved a stability compliance rate of over 98% in multiple agricultural beverage projects. ?

 二、行業(yè)經(jīng)驗(yàn)：是否有同類原料的成功轉(zhuǎn)化案例？?

2、 Industry experience: Are there any successful conversion cases of similar raw materials? ?

相較于普通飲料研發(fā)，山藥大米復(fù)合飲料的特殊性在于需跨越 “藥膳” 到 “快消品” 的認(rèn)知鴻溝。企業(yè)應(yīng)優(yōu)先考察具備以下經(jīng)驗(yàn)的機(jī)構(gòu)：?

Compared with the research and development of ordinary drinks, the particularity of yam rice composite drinks lies in the need to bridge the cognitive gap between "Tonic Diet" and "FMCG". Enterprises should give priority to institutions with the following experience:

地域特色食材開(kāi)發(fā)履歷：如河南焦作鐵棍山藥、黑龍江五常大米等道地原料的應(yīng)用案例。懷山堂曾將非遺炮制技藝與現(xiàn)代萃取結(jié)合，推出 “時(shí)光陳化” 系列山藥粉，年銷售額突破億元，其 “原料指紋圖譜技術(shù)” 可精準(zhǔn)識(shí)別不同產(chǎn)地山藥的有效成分差異。?



功能性驗(yàn)證數(shù)據(jù)儲(chǔ)備：優(yōu)質(zhì)機(jī)構(gòu)會(huì)積累動(dòng)物實(shí)驗(yàn)與人群試飲數(shù)據(jù)。例如某機(jī)構(gòu)研發(fā)的山藥大米發(fā)酵飲料，經(jīng)檢測(cè)顯示小鼠負(fù)重游泳時(shí)間延長(zhǎng)37%，血清尿素氮降低21%，證明其抗疲勞功效。這類數(shù)據(jù)不僅能支撐產(chǎn)品宣稱，更能縮短企業(yè)申報(bào) “保健食品” 藍(lán)帽標(biāo)識(shí)的周期。?



跨界創(chuàng)新經(jīng)驗(yàn)：頭部機(jī)構(gòu)往往具備將傳統(tǒng)食療方轉(zhuǎn)化為即飲產(chǎn)品的成熟路徑。如江中集團(tuán)基于 “八珍糕” 古方開(kāi)發(fā)的越光米稀飲料，通過(guò)添加茯苓、芡實(shí)等輔料，打造出 “餐前養(yǎng)胃” 的消費(fèi)場(chǎng)景，年銷量達(dá)數(shù)千萬(wàn)瓶。這種將中醫(yī)理論與現(xiàn)代消費(fèi)需求結(jié)合的能力，是判斷機(jī)構(gòu)創(chuàng)新能力的重要標(biāo)尺。?



 三、資源整合：能否提供全鏈條解決方案？?

3、 Resource integration: Can a full chain solution be provided? ?

從實(shí)驗(yàn)室小樣到量產(chǎn)上市，中間涉及復(fù)雜的供應(yīng)鏈管理與生產(chǎn)適配。優(yōu)秀的研發(fā)機(jī)構(gòu)應(yīng)具備以下資源網(wǎng)絡(luò)：?

From laboratory samples to mass production and market launch, there are complex supply chain management and production adaptation involved. Excellent research and development institutions should have the following resource networks:

設(shè)備定制能力：針對(duì)山藥的高黏性特質(zhì)，需特殊磨漿設(shè)備；而大米液化則需要連續(xù)式蒸煮系統(tǒng)。佳味添成在全國(guó)布局6大實(shí)驗(yàn)室，配備德國(guó)GEA均質(zhì)機(jī)、瑞典利樂(lè)無(wú)菌灌裝線等設(shè)備，可模擬不同產(chǎn)能下的生產(chǎn)參數(shù)。?

Equipment customization capability: Special grinding equipment is required for the high viscosity of yam; The liquefaction of rice requires a continuous cooking system. Jiawei Tiancheng has set up 6 laboratories nationwide, equipped with German GEA homogenizers, Swedish Tetra Pak sterile filling lines and other equipment, which can simulate production parameters under different production capacities. ?

法規(guī)合規(guī)支持：GB 7101《食品安全國(guó)家標(biāo)準(zhǔn) 飲料》對(duì)植物飲料的微生物指標(biāo)、污染物限量有嚴(yán)格規(guī)定。專業(yè)機(jī)構(gòu)需熟悉新食品原料申報(bào)流程，如山藥作為地方特色食品，需向省級(jí)衛(wèi)健委申請(qǐng)備案。某機(jī)構(gòu)曾協(xié)助客戶在45天內(nèi)完成 “山藥米露” 的標(biāo)準(zhǔn)立項(xiàng)，較常規(guī)周期縮短60%。?



渠道適配設(shè)計(jì)：針對(duì)不同銷售渠道（餐飲/商超/電商），機(jī)構(gòu)需提供差異化方案。例如為火鍋店定制的大包裝解膩型飲料，與便利店銷售的便攜裝低糖版本，在配方濃度、包裝形式上均需區(qū)別對(duì)待。?

Channel adaptation design: Institutions need to provide differentiated solutions for different sales channels (catering/supermarkets/e-commerce). For example, the large packaged anti greasy drinks customized for hot pot restaurants and the portable low sugar versions sold in convenience stores need to be treated differently in terms of formula concentration and packaging form. ?

 四、成本控制：如何在品質(zhì)與價(jià)格間找到平衡點(diǎn)？?

4、 Cost control: How to find a balance between quality and price? ?

初創(chuàng)企業(yè)常陷入 “要么高價(jià)買國(guó)際大牌服務(wù)，要么低價(jià)接受作坊式研發(fā)” 的兩難。實(shí)際上，國(guó)內(nèi)已形成梯度化服務(wù)體系：?

Start up companies often find themselves in a dilemma of either buying international big brand services at a high price or accepting workshop style research and development at a low price. In fact, a gradient service system has been formed domestically:

基礎(chǔ)研發(fā)套餐（約8-15萬(wàn)元）：包含3-5個(gè)配方優(yōu)化迭代、基礎(chǔ)穩(wěn)定性測(cè)試及生產(chǎn)工藝指導(dǎo)文件。適合預(yù)算有限的小型企業(yè)，但需注意此類服務(wù)通常不包含專利申請(qǐng)。?

Basic R&D package (approximately 80000 to 150000 yuan): includes 3-5 formula optimization iterations, basic stability testing, and production process guidance documents. Suitable for small businesses with limited budgets, but it should be noted that such services usually do not include patent applications. ?

深度合作模式（約30-50萬(wàn)元）：除上述內(nèi)容外，還可獲得專利撰寫(xiě)、生產(chǎn)線Layout設(shè)計(jì)、關(guān)鍵崗位人員培訓(xùn)等增值服務(wù)。如某機(jī)構(gòu)為小米南瓜飲料客戶設(shè)計(jì)的 “模塊化建廠方案”，使設(shè)備投資成本降低28%。?



風(fēng)險(xiǎn)共擔(dān)機(jī)制：部分機(jī)構(gòu)推出 “按銷量分成” 的合作方式，前期僅收取少量費(fèi)用，待產(chǎn)品上市后按銷售額比例提取技術(shù)服務(wù)費(fèi)。這種模式尤其適合現(xiàn)金流緊張的初創(chuàng)品牌。?

Risk sharing mechanism: Some institutions have launched a cooperation model of "sharing according to sales volume", which only charges a small amount of fees in the early stage, and extracts technical service fees according to the proportion of sales volume after the product is launched. This model is particularly suitable for start-up brands with tight cash flow. ?

 五、趨勢(shì)前瞻：機(jī)構(gòu)是否能把握消費(fèi)升級(jí)需求？?

5、 Trend foresight: Can institutions grasp the demand for consumer upgrading? ?

當(dāng)前市場(chǎng)呈現(xiàn)三大演變方向，優(yōu)質(zhì)機(jī)構(gòu)應(yīng)能提前布局：?

The current market presents three major directions of evolution, and high-quality institutions should be able to lay out in advance:

功能細(xì)分化：從基礎(chǔ)的 “健脾養(yǎng)胃” 向 “助眠”“控糖” 延伸。例如添加GABA的晚安型飲料，或用赤蘚糖醇替代蔗糖的糖尿病專用款。?

Functional differentiation: extending from basic "strengthening the spleen and stomach" to "aiding sleep" and "controlling sugar". For example, good night drinks with GABA, or diabetes funds with erythritol instead of sucrose. ?

形態(tài)多元化：除液態(tài)飲料外，固體沖劑、咀嚼片等形態(tài)更便于添加益生菌、膳食纖維等功能成分。懷山堂推出的 “山藥+” 全生命周期食養(yǎng)系列，涵蓋孕期、兒童、老年等不同場(chǎng)景，SKU超過(guò)50種。?

Diversified forms: In addition to liquid beverages, solid granules, chewable tablets, and other forms are more convenient for adding functional ingredients such as probiotics and dietary fiber. The "Yam+" full life cycle food and nutrition series launched by Huaishantang covers different scenarios such as pregnancy, children, and the elderly, with over 50 SKUs. ?

文化賦能化：Z世代消費(fèi)者對(duì) “國(guó)潮” 元素的接受度高達(dá)73%。成功案例顯示，將非遺技藝（如九蒸九曬）、中醫(yī)典故融入包裝設(shè)計(jì)，可使產(chǎn)品溢價(jià)能力提升40%以上。?

Cultural empowerment: Generation Z consumers' acceptance of the "China-Chic" element is up to 73%. Successful cases have shown that incorporating intangible cultural heritage techniques (such as nine steaming and nine sun drying) and traditional Chinese medicine allusions into packaging design can increase product premium ability by more than 40%. ?