西番蓮自帶熱帶奔放的酸甜香氣，溫州蜜柑則藏著江南柑橘的清爽甘甜，當(dāng)這兩種水果碰撞在一起，能研發(fā)出怎樣令人驚艷的飲料？作為深耕飲品賽道的博主，今天就來(lái)拆解這款復(fù)合飲料的研發(fā)方向，每一個(gè)思路都可能成為爆款密碼！?

方向一：營(yíng)養(yǎng)互補(bǔ)，打造 “雙果能量庫(kù)”?



Direction 1: Nutritional complementarity, creating a "dual fruit energy bank"西番蓮是維生素 C 和膳食纖維的寶藏?fù)?dān)當(dāng)，每 100 克果肉含維生素 C 約 34.6 毫克，還富含超氧化物歧化酶（SOD），抗氧化能力拉滿；溫州蜜柑則以豐富的類黃酮、胡蘿卜素著稱，尤其橙皮苷含量突出，對(duì)心血管友好。?

研發(fā)時(shí)可通過(guò)原汁配比（比如西番蓮原汁 15%-20%+ 溫州蜜柑原汁 30%-35%）實(shí)現(xiàn)營(yíng)養(yǎng)疊加，再搭配低聚果糖等益生元，既保留雙果的天然營(yíng)養(yǎng)，又能促進(jìn)腸道健康。適合主打 “輕養(yǎng)生” 的產(chǎn)品線，包裝上突出 “雙果同補(bǔ)” 的賣點(diǎn)，精準(zhǔn)擊中注重健康的上班族和寶媽群體。?

方向二：口感分層，解鎖 “酸甜暴擊” 新體驗(yàn)?

Direction 2: Layered taste, unlocking a new experience of "sour and sweet critical hits"西番蓮的酸是帶著熱帶熱情的濃烈果酸，溫州蜜柑的甜是清冽爽口的柑橘甜，兩者的口感反差本身就很有記憶點(diǎn)。研發(fā)時(shí)可以玩出這些花樣：?

The sourness of passion fruit is a strong fruit acid with tropical passion, while the sweetness of Wenzhou mandarin is a refreshing citrus sweetness. The contrast in taste between the two is already memorable. During development, these tricks can be played:顆粒感暴擊：加入 3%-5% 的溫州蜜柑果肉粒（直徑 3-5mm），搭配西番蓮的籽囊，咀嚼時(shí)既有果肉的脆嫩，又有籽囊的爆汁感，適合做 “嚼著喝” 的飲料。?

Granular sensation: Add 3% -5% Wenzhou honey orange flesh granules (diameter 3-5mm), paired with the seed capsules of passion fruit. When chewed, it has both the crisp and tender flesh of the fruit and the bursting juice of the seed capsules, making it a "chew and drink" beverage. ?冰沙質(zhì)地創(chuàng)新：將兩種果汁制成可冷凍的濃縮液，飲用時(shí)加水搖勻即變冰沙，西番蓮的醇厚果香混合蜜柑的清爽，夏天喝一口直接封神。?

Innovation in Iced and Sandy Land: Two types of fruit juice are made into a concentrated liquid that can be frozen. When drinking, add water and shake well to turn it into a smoothie. The rich fruit aroma of passion fruit is mixed with the refreshing taste of tangerine, and in summer, one sip can immediately seal the mind. ?氣泡加持：注入綿密氣泡，讓酸甜味在舌尖更有沖擊力，適合年輕消費(fèi)者的派對(duì)場(chǎng)景，自帶社交傳播屬性。?

Bubble Boosting: Injecting dense bubbles to make the sour and sweet flavors more impactful on the tongue, suitable for young consumers' party scenes, with social communication attributes. ?方向三：功能細(xì)分，瞄準(zhǔn)場(chǎng)景化需求?

Direction 3: Functional segmentation, targeting scenario based requirements飲料研發(fā)不能只談口感，還要精準(zhǔn)對(duì)接場(chǎng)景需求。西番蓮的濃郁香氣有舒緩情緒的作用，溫州蜜柑的清爽口感能提神醒腦，兩者結(jié)合可以開發(fā)出不同功能的產(chǎn)品：?

Beverage research and development should not only focus on taste, but also accurately match scene requirements. The rich aroma of passion fruit has a soothing effect on emotions, while the refreshing taste of Wenzhou mandarin can invigorate the mind. The combination of the two can develop products with different functions:晨起喚醒款：提高溫州蜜柑比例，加入少量檸檬汁提升酸度，搭配綠茶提取液，主打 “清爽開工”，適合早餐搭配或通勤路上喝。?

Morning wake-up style: Increase the proportion of Wenzhou honey oranges, add a small amount of lemon juice to enhance acidity, and pair with green tea extract. The main feature is "refreshing and lively", suitable for breakfast or commuting. ?午后解膩款：增加西番蓮含量，搭配 0.5% 的鹽漬陳皮碎，中和油膩感，適合火鍋、燒烤等重口味餐飲場(chǎng)景。?

Afternoon greasiness relief: Increase the content of passion fruit and pair it with 0.5% salted tangerine peel to neutralize the greasy feeling, suitable for heavy flavored dining scenes such as hotpot and barbecue. ?夜間舒緩款：用代糖替代蔗糖，加入洋甘菊提取液，西番蓮的果香混合花香，主打 “輕松入眠”，瞄準(zhǔn)熬夜黨和失眠人群。?

Night Soothing Edition: Replace sucrose with sugar substitutes, add chamomile extract, blend the fruity aroma of passion fruit with floral fragrance, and focus on "easy sleep", targeting those who stay up late and suffer from insomnia. ?方向四：形態(tài)突破，打破 “瓶裝局限”?

Direction Four: Breakthrough in Form, Breaking the "Bottled Limitations"除了傳統(tǒng)瓶裝，還能延伸出更多形態(tài)，降低消費(fèi)者的嘗試門檻：?

In addition to traditional bottled products, more forms can be extended to lower the threshold for consumers to try:凍干果粉包：將雙果汁制成凍干粉，獨(dú)立小包裝，加水、氣泡水或酸奶就能沖飲，適合出差黨和學(xué)生黨，解決 “瓶裝飲料攜帶不便” 的痛點(diǎn)。?

Freeze dried fruit powder pack: Double fruit juice is made into freeze-dried powder, which can be individually packaged and consumed with water, sparkling water, or yogurt. It is suitable for business travelers and students, and solves the pain point of "inconvenient carrying of bottled drinks". ?濃縮糖漿：按 1:5 的比例濃縮，加入天然果膠調(diào)整稠度，既能兌水喝，又能當(dāng)奶茶、雞尾酒的調(diào)味糖漿，拓展應(yīng)用場(chǎng)景。?

Concentrated syrup: Concentrate in a ratio of 1:5 and add natural pectin to adjust the viscosity. It can be mixed with water and used as a seasoning syrup for milk tea and cocktails, expanding its application scenarios. ?果凍杯裝：用瓊脂做凝固劑，制成 Q 彈的雙果果凍，每口都能吃到西番蓮籽和蜜柑果肉，作為低卡零食，適合放在便利店的冷藏柜。?

Jelly Cup Pack: Using agar as a coagulant, make Q-pop double fruit jelly, where you can taste passion fruit seeds and tangerine pulp in each bite. As a low calorie snack, it is suitable for storage in convenience store refrigerators. ?方向五：風(fēng)味融合，玩轉(zhuǎn) “跨界混搭”?

Direction 5: Flavor Fusion, Play with "Cross border Mixing"西番蓮和溫州蜜柑的風(fēng)味兼容性很強(qiáng)，和其他食材搭配能碰撞出驚喜：?

The flavor compatibility between passion fruit and Wenzhou mandarin is strong, and when paired with other ingredients, it can create surprises:茶底融合：搭配烏龍茶底（茶湯占比 40%），西番蓮的酸中和茶的澀，蜜柑的甜提升茶的鮮爽，做成 “雙果烏龍茶”，搶占新式茶飲的空白賽道。?

Tea base fusion: Paired with oolong tea base (tea soup accounts for 40%), the sourness of passion fruit neutralizes the astringency of tea, and the sweetness of tangerine enhances the freshness of tea, making it a "double fruit oolong tea" and seizing the blank track of new tea drinks. ?奶咖 CP：加入 10%-15% 的脫脂奶，制成 “雙果拿鐵”，西番蓮的果酸平衡奶的醇厚，蜜柑的甜香讓口感更柔和，適合秋冬熱飲。?

Milk coffee CP: Add 10% -15% skim milk to make a "double fruit latte". The fruit acid of passion fruit balances the richness of the milk, and the sweet aroma of mandarin makes the taste softer, suitable for hot drinks in autumn and winter. ?酒精微醺款：搭配 3%-5% 的伏特加或米酒，果香掩蓋酒的辛辣，做成 “微醺雙果酒”，瞄準(zhǔn)年輕女性的小酌場(chǎng)景，顏值和口感都能打。?

Slightly tipsy version: Paired with 3% -5% vodka or rice wine, the fruity aroma masks the spiciness of the wine, creating a "slightly tipsy double fruit wine" that targets young women's drinking scenes, with both appearance and taste. ?