近年來(lái)，隨著消費(fèi)者對(duì)“天然”“輕養(yǎng)生”“腸道健康”等概念的持續(xù)關(guān)注，以蘆薈和蘋果為核心原料的功能性植物飲料正悄然走紅。蘆薈富含多糖（如乙?；事毒厶牵?、蒽醌類物質(zhì)及多種氨基酸，具有潤(rùn)腸通便、抗氧化、舒緩肌膚等潛在益處；而蘋果則以其豐富的果膠、維生素C和天然果糖，提供清爽口感與基礎(chǔ)營(yíng)養(yǎng)支撐。兩者結(jié)合，理論上既能滿足“好喝”，又能傳遞“健康”價(jià)值。





然而，在實(shí)際配方開(kāi)發(fā)過(guò)程中，這一看似簡(jiǎn)單的組合卻暗藏多重技術(shù)挑戰(zhàn)。許多初創(chuàng)品牌或代工企業(yè)因低估這些難點(diǎn)，導(dǎo)致產(chǎn)品出現(xiàn)沉淀分層、風(fēng)味失衡、穩(wěn)定性差，甚至合規(guī)風(fēng)險(xiǎn)，最終難以實(shí)現(xiàn)量產(chǎn)或市場(chǎng)落地。

However, in the actual formula development process, this seemingly simple combination hides multiple technical challenges. Many start-up brands or contract manufacturing companies underestimate these difficulties, resulting in product sedimentation, flavor imbalance, poor stability, and even compliance risks, ultimately making it difficult to achieve mass production or market landing.

佳味添成將從食品科學(xué)與工程角度，系統(tǒng)剖析蘆薈與蘋果飲料在配方開(kāi)發(fā)中常見(jiàn)的五大技術(shù)難題，并提供專業(yè)可行的解決方案，為有意布局該品類的品牌方和技術(shù)團(tuán)隊(duì)提供參考。

Jiawei Tiancheng will systematically analyze the five common technical difficulties in formula development of aloe vera and apple beverages from the perspective of food science and engineering, and provide professional and feasible solutions, providing reference for brands and technical teams interested in layout in this category.

一、蘆薈原料的合規(guī)性與安全性難題

1、 Compliance and safety issues of aloe vera raw materials

核心問(wèn)題：蘆薈并非所有部位都可食用，且存在明確法規(guī)限制。

Core issue: Not all parts of aloe vera are edible and there are clear regulatory restrictions.

根據(jù)中國(guó)《食品安全國(guó)家標(biāo)準(zhǔn) 食品添加劑使用標(biāo)準(zhǔn)》（GB 2760）及原國(guó)家食藥監(jiān)總局2009年第1號(hào)公告，僅“庫(kù)拉索蘆薈凝膠”（Aloe vera gel）可作為普通食品原料使用，且每日食用量不得超過(guò)30克（以原料計(jì)）。更重要的是，蘆薈葉皮中含有的蘆薈素（Aloin）等蒽醌類物質(zhì)具有較強(qiáng)瀉下作用，被列為不得用于普通食品的成分。



開(kāi)發(fā)陷阱：

Development trap:使用未經(jīng)脫皮處理的整葉蘆薈提取物，導(dǎo)致蘆薈素超標(biāo)；

The use of whole leaf aloe vera extract without peeling treatment resulted in excessive levels of aloe vera extract;未明確標(biāo)注“本品添加蘆薈，孕婦與嬰幼兒慎用”等警示語(yǔ)；

Not clearly labeled with warning statements such as "Aloe vera added to this product, pregnant women and infants should use with caution";誤將“蘆薈汁”當(dāng)作“蘆薈凝膠”使用，引發(fā)合規(guī)風(fēng)險(xiǎn)。

Misuse of "aloe juice" as "aloe gel" leads to compliance risk.

專業(yè)對(duì)策：

Professional countermeasures:必須選用經(jīng)認(rèn)證的食品級(jí)庫(kù)拉索蘆薈凝膠（通常為凍干粉或濃縮液），并索取供應(yīng)商的合規(guī)檢測(cè)報(bào)告（重點(diǎn)檢測(cè)蘆薈素含量＜1 ppm）；

Certified food grade aloe vera gel (usually freeze-dried powder or concentrated solution) must be used, and the supplier's compliance test report must be obtained (the content of aloe vera in the key test is less than 1 ppm);在產(chǎn)品標(biāo)簽中依法標(biāo)注食用限量提示；

Indicate the consumption limit warning in accordance with the law on the product label;若主打“通便”功能，需考慮申請(qǐng)保健食品注冊(cè)（藍(lán)帽子），否則只能做“一般性描述”，如“有助于維持腸道舒適”。

If you focus on the "convenient" function, you need to consider applying for health food registration (blue hat), otherwise you can only make a "general description", such as "helps maintain intestinal comfort".

二、風(fēng)味沖突與感官平衡難題

2、 Taste Conflict and Sensory Balance Difficulties

核心問(wèn)題：蘆薈的青草味、微苦感與蘋果的甜酸果香難以自然融合。

Core issue: The grassy flavor and slight bitterness of aloe vera are difficult to naturally blend with the sweet and sour fruit aroma of apples.

蘆薈凝膠本身味道清淡但帶有輕微青澀與土腥味，尤其在高添加量時(shí)更明顯；而蘋果汁雖香甜，但易氧化變褐，且酸度（pH 3.2–3.8）可能放大蘆薈的不良風(fēng)味。若簡(jiǎn)單混合，成品常呈現(xiàn)“藥感”“水感”或“不協(xié)調(diào)的怪味”。



開(kāi)發(fā)陷阱：

Development trap:過(guò)度依賴香精掩蓋異味，導(dǎo)致“人工感”過(guò)重；

Overdependence on essence to cover up odor leads to excessive "artificial sense";為提升甜度大量添加蔗糖，違背“低糖健康”定位；

Adding a large amount of sucrose to enhance sweetness goes against the positioning of "low sugar health";忽略pH對(duì)風(fēng)味感知的影響，未進(jìn)行系統(tǒng)調(diào)酸。

Neglecting the influence of pH on flavor perception, no systematic acid adjustment was carried out.

專業(yè)對(duì)策：

Professional countermeasures:采用風(fēng)味協(xié)同策略：加入少量檸檬汁或青檸汁，利用柑橘類精油提升清新感，同時(shí)抑制蘆薈異味；

Adopting a flavor synergy strategy: adding a small amount of lemon juice or lime juice, using citrus essential oils to enhance freshness, while suppressing aloe vera odor;構(gòu)建天然甜酸體系：以蘋果原汁為基礎(chǔ)，輔以赤蘚糖醇+甜菊糖復(fù)配，實(shí)現(xiàn)0蔗糖但口感圓潤(rùn)；

Constructing a natural sweet acid system: based on apple juice, supplemented with erythritol and stevia sugar compound, achieving 0 sucrose but smooth taste;引入發(fā)酵工藝：通過(guò)乳酸菌輕度發(fā)酵蘋果蘆薈混合液，產(chǎn)生柔和酸香，同時(shí)降解部分苦味前體物質(zhì)；

Introduction of fermentation process: mild fermentation of apple and aloe vera mixture by lactic acid bacteria produces a soft and sour aroma, while degrading some bitter precursor substances;建立感官評(píng)價(jià)小組，進(jìn)行盲測(cè)打分，確保風(fēng)味接受度＞85%。

Establish a sensory evaluation team to conduct blind testing and scoring, ensuring that the flavor acceptance rate is greater than 85%.

三、物理穩(wěn)定性與沉淀控制難題

3、 Difficulties in Physical Stability and Precipitation Control

核心問(wèn)題：蘆薈多糖與蘋果果膠在特定條件下易形成絮狀沉淀或分層。

Core issue: Aloe vera polysaccharides and apple pectin can easily form flocculent precipitates or layers under specific conditions.

蘆薈中的高分子多糖（分子量可達(dá)10? Da）與蘋果中的果膠均為親水膠體，但在低pH、高離子強(qiáng)度或溫度波動(dòng)下，可能發(fā)生“相分離”或“絡(luò)合沉淀”。尤其當(dāng)產(chǎn)品采用非均質(zhì)化工藝或未添加穩(wěn)定劑時(shí)，靜置數(shù)日后瓶底常出現(xiàn)白色絮狀物，嚴(yán)重影響外觀與消費(fèi)者信任。



開(kāi)發(fā)陷阱：

Development trap:誤認(rèn)為“天然無(wú)添加”等于“無(wú)需穩(wěn)定體系”；

Misunderstanding that 'natural additive free' equals' no need for a stable system ';穩(wěn)定劑選擇不當(dāng)（如單獨(dú)使用CMC，易與鈣離子反應(yīng)析出）；

Improper selection of stabilizers (such as using CMC alone, which can easily react and precipitate with calcium ions);均質(zhì)參數(shù)不足（壓力＜20 MPa），無(wú)法有效破碎膠體聚集體。

Insufficient homogenization parameters (pressure<20 MPa) prevent effective fragmentation of colloidal aggregates.

專業(yè)對(duì)策：

Professional countermeasures:復(fù)合穩(wěn)定體系設(shè)計(jì)：推薦“微晶纖維素（MCC）+ 羧甲基纖維素鈉（CMC）+ 果膠”三元復(fù)配，利用空間位阻與靜電排斥雙重機(jī)制防止沉降；

Composite stable system design: It is recommended to use a ternary compound of "microcrystalline cellulose (MCC)+carboxymethyl cellulose sodium (CMC)+pectin" to prevent settlement through the dual mechanisms of steric hindrance and electrostatic repulsion;優(yōu)化均質(zhì)工藝：采用二級(jí)均質(zhì)（一級(jí)25 MPa破碎，二級(jí)5 MPa細(xì)化），使顆粒粒徑＜2 μm；

Optimize homogenization process: Adopt two-stage homogenization (first stage 25 MPa crushing, second stage 5 MPa refinement) to achieve particle size<2 μ m;控制離子強(qiáng)度：避免使用硬水調(diào)配，必要時(shí)添加檸檬酸鈉螯合鈣鎂離子；

Control ion strength: Avoid using hard water for mixing, and if necessary, add sodium citrate to chelate calcium and magnesium ions;進(jìn)行加速穩(wěn)定性測(cè)試（40℃放置30天），模擬貨架期內(nèi)表現(xiàn)。

Perform accelerated stability testing (placed at 40 ℃ for 30 days) to simulate performance during the shelf life.

四、色澤保持與氧化褐變難題

4、 Difficulties in maintaining color and oxidative browning

核心問(wèn)題：蘋果多酚氧化酶（PPO）活性高，極易導(dǎo)致產(chǎn)品褐變。

Core issue: Apple polyphenol oxidase (PPO) has high activity, which can easily lead to product browning.

即使使用巴氏殺菌，若前處理不當(dāng)，蘋果中的PPO仍可能殘存活性，在儲(chǔ)存過(guò)程中催化多酚氧化為醌類物質(zhì)，進(jìn)而聚合為深色色素。而蘆薈凝膠本身近乎無(wú)色，一旦與褐變蘋果汁混合，整體色澤迅速由淺黃轉(zhuǎn)為茶褐色，喪失“清新”視覺(jué)聯(lián)想。



開(kāi)發(fā)陷阱：

Development trap:僅依賴熱殺菌，未進(jìn)行酶鈍化預(yù)處理；

Relying solely on heat sterilization without enzyme inactivation pretreatment;抗氧化劑添加不足或選擇錯(cuò)誤（如僅用BHT，不符合天然宣稱）；

Insufficient addition or incorrect selection of antioxidants (such as using only BHT, which does not comply with natural claims);包裝透氧率高（如普通PET瓶），加速氧化進(jìn)程。

High oxygen permeability of packaging (such as ordinary PET bottles) accelerates the oxidation process.

專業(yè)對(duì)策：

Professional countermeasures:前處理關(guān)鍵步驟：蘋果切塊后立即用90℃熱水燙漂2–3分鐘，徹底滅酶；

Pre processing key steps: Immediately blanch the sliced apple in 90 ℃ hot water for 2-3 minutes to completely eliminate enzymes;天然抗氧化組合：添加0.05%–0.1%維生素C + 0.02%迷迭香提取物，協(xié)同抑制氧化；

Natural antioxidant combination: adding 0.05% -0.1% vitamin C+0.02% rosemary extract to synergistically inhibit oxidation;包裝升級(jí)：采用鋁箔復(fù)合膜、利樂(lè)鉆或添加氧阻隔層的PET瓶，降低透氧率至＜1 cc/m²·day；

Packaging upgrade: PET bottles with aluminum foil composite film, Tetra Pak diamond or added oxygen barrier layer are used to reduce oxygen permeability to<1 cc/m ² · day;控制成品pH＜3.8，抑制PPO殘余活性。

Control the pH of the finished product to be less than 3.8 and inhibit the residual activity of PPO.

五、微生物控制與貨架期保障難題

5、 Challenges in Microbial Control and Shelf Life Guarantee

核心問(wèn)題：高水分活度+天然糖分+植物蛋白，構(gòu)成微生物滋生溫床。

Core issue: High water activity+natural sugars+plant proteins form a breeding ground for microorganisms.

蘆薈蘋果飲料通常為低酸性（pH＞4.0）或中酸性飲品，若采用常溫銷售，必須確保商業(yè)無(wú)菌；若冷藏銷售，則需抑制酵母、霉菌及乳酸菌過(guò)度繁殖。但蘆薈多糖具有一定保護(hù)作用，可能降低殺菌效率。

Aloe apple beverages are usually low acidic (pH>4.0) or medium acidic beverages. If sold at room temperature, commercial sterility must be ensured; If sold refrigerated, it is necessary to suppress the excessive proliferation of yeast, mold, and lactic acid bacteria. However, aloe vera polysaccharides have a certain protective effect and may reduce sterilization efficiency.

專業(yè)對(duì)策：

Professional countermeasures:常溫產(chǎn)品：采用UHT超高溫瞬時(shí)殺菌（135℃/4s）+ 無(wú)菌冷灌裝；

Room temperature products: using UHT ultra-high temperature instantaneous sterilization (135 ℃/4s)+sterile cold filling;冷藏產(chǎn)品：采用巴氏殺菌（95℃/30s）+ 冷鏈管理，并添加天然防腐體系（如ε-聚賴氨酸+納他霉素）；

Refrigerated products: using pasteurization (95 ℃/30s)+cold chain management, and adding natural anti-corrosion systems (such as ε - polylysine+natamycin);所有原料需嚴(yán)格控制初始菌落總數(shù)，蘆薈凝膠建議選用輻照滅菌產(chǎn)品。

All raw materials need to strictly control the total number of initial colonies. It is recommended to use irradiation sterilization products for aloe gel.

結(jié)語(yǔ)：技術(shù)難題是門檻，更是護(hù)城河

Conclusion: Technical difficulties are not only the threshold, but also the moat

蘆薈與蘋果的組合，看似平實(shí)，實(shí)則對(duì)研發(fā)團(tuán)隊(duì)的跨學(xué)科能力提出極高要求——既要懂法規(guī)邊界，又要精于風(fēng)味調(diào)配；既要掌控膠體化學(xué)，又需駕馭微生物防線。正因如此，成功攻克這些技術(shù)難題的產(chǎn)品，往往具備更強(qiáng)的市場(chǎng)壁壘與消費(fèi)者信任。