提到馬鈴薯，人們腦海中浮現(xiàn)的往往是薯?xiàng)l、土豆泥或燉菜——作為全球第四大主糧作物，它以高產(chǎn)、耐儲(chǔ)、富含淀粉的特性支撐著億萬(wàn)人口的溫飽。然而，在食品工業(yè)邁向高值化、功能化與可持續(xù)發(fā)展的今天，馬鈴薯的價(jià)值邊界正在被重新定義。將馬鈴薯開(kāi)發(fā)成飲料產(chǎn)品，不僅技術(shù)上可行，更在農(nóng)業(yè)產(chǎn)業(yè)化、營(yíng)養(yǎng)健康升級(jí)與循環(huán)經(jīng)濟(jì)層面展現(xiàn)出獨(dú)特而深遠(yuǎn)的產(chǎn)業(yè)價(jià)值。盡管這一概念乍聽(tīng)“反常識(shí)”，但通過(guò)科學(xué)的配方設(shè)計(jì)與工藝創(chuàng)新，馬鈴薯完全有能力從“餐桌配角”蛻變?yōu)?ldquo;功能性飲品新星”。佳味添成將從技術(shù)可行性、產(chǎn)品形態(tài)、營(yíng)養(yǎng)優(yōu)勢(shì)、產(chǎn)業(yè)鏈延伸及可持續(xù)價(jià)值五大維度，系統(tǒng)解析馬鈴薯飲料的產(chǎn)業(yè)潛力。

一、技術(shù)可行性：馬鈴薯如何變成一杯“可飲之物”？



1、 Technical feasibility: How can potatoes become a "drinkable" drink?

馬鈴薯含水量高達(dá)75%–80%，干物質(zhì)中約70%為淀粉，其余為蛋白質(zhì)、維生素C、鉀、膳食纖維及少量多酚。傳統(tǒng)認(rèn)知中，其“粉感重、無(wú)香氣、易褐變”似乎與飲料的“清爽、芳香、穩(wěn)定”背道而馳。但現(xiàn)代食品科技已能有效破解這些難題：

酶解液化技術(shù)：通過(guò)α-淀粉酶和糖化酶的協(xié)同作用，將大分子淀粉水解為麥芽糖、葡萄糖等小分子糖類，獲得清澈、微甜、低黏度的馬鈴薯糖漿基液；

Enzymatic liquefaction technology: Through the synergistic action of alpha amylase and amylase, large molecule starch is hydrolyzed into small molecule sugars such as maltose and glucose, obtaining clear, slightly sweet, and low viscosity potato syrup base liquid;蛋白分離與風(fēng)味脫除：采用等電點(diǎn)沉淀或膜分離技術(shù)去除致敏性蛋白（如patatin），同時(shí)通過(guò)活性炭吸附或真空脫氣減少土腥味；

Protein separation and flavor removal: using isoelectric point precipitation or membrane separation technology to remove allergenic proteins (such as patatin), while reducing soil odor through activated carbon adsorption or vacuum degassing;非熱殺菌保障活性：利用超高壓（HPP）或脈沖電場(chǎng)（PEF）處理，保留熱敏性營(yíng)養(yǎng)素（如維C、B族維生素），避免傳統(tǒng)熱殺菌導(dǎo)致的褐變與營(yíng)養(yǎng)損失。

Non thermal sterilization ensures activity: using ultra-high voltage (HPP) or pulsed electric field (PEF) treatment to retain thermosensitive nutrients (such as vitamin C and B vitamins), avoiding browning and nutrient loss caused by traditional thermal sterilization.

由此，馬鈴薯可轉(zhuǎn)化為澄清型清汁、微濁型營(yíng)養(yǎng)飲或發(fā)酵型功能飲料等多種形態(tài)，徹底顛覆“土豆只能吃不能喝”的刻板印象。

As a result, potatoes can be transformed into various forms such as clear juice, slightly turbid nutritional drinks, or fermented functional drinks, completely overturning the stereotype that "potatoes can only be eaten but not drunk".二、產(chǎn)品形態(tài)創(chuàng)新：不止于“土豆水”，而是功能載體

2、 Product form innovation: not just "potato water", but a functional carrier

馬鈴薯飲料的核心價(jià)值不在于模仿果汁，而在于其獨(dú)特的營(yíng)養(yǎng)結(jié)構(gòu)與加工適應(yīng)性：

The core value of potato beverages lies not in imitating fruit juice, but in their unique nutritional structure and processing adaptability:天然電解質(zhì)飲：馬鈴薯富含鉀（約400mg/100g）、鎂、磷，是天然的“運(yùn)動(dòng)恢復(fù)液”。搭配少量海鹽與檸檬汁，可開(kāi)發(fā)低糖電解質(zhì)飲料，替代高糖運(yùn)動(dòng)飲料；

Natural electrolyte drink: Potatoes are rich in potassium (about 400mg/100g), magnesium, and phosphorus, making them a natural "exercise recovery fluid". Paired with a small amount of sea salt and lemon juice, a low sugar electrolyte beverage can be developed to replace high sugar sports drinks;益生元功能飲：馬鈴薯抗性淀粉（RS2/RS3）是優(yōu)質(zhì)益生元，經(jīng)適度熱處理后含量可達(dá)干物質(zhì)的10%以上。結(jié)合益生菌發(fā)酵，可打造“腸道友好型”輕飲；

Probiotic functional drink: Potato resistant starch (RS2/RS3) is a high-quality prebiotic, with a content of over 10% of dry matter after moderate heat treatment. Combined with probiotic fermentation, it can create a "gut friendly" light drink;植物基能量飲：酶解后的馬鈴薯糖漿提供緩釋碳水，搭配堅(jiān)果蛋白或豌豆蛋白，形成“碳水+蛋白”均衡的代餐飲；

Plant based energy drink: Enzymatically hydrolyzed potato syrup provides slow-release carbohydrates, combined with nut protein or pea protein, forming a balanced "carbohydrates+proteins" meal substitute;發(fā)酵風(fēng)味飲：借鑒日本“芋焼酎”或東歐“土豆啤酒”工藝，開(kāi)發(fā)低醇或無(wú)醇發(fā)酵飲料，賦予獨(dú)特谷物發(fā)酵香。

Fermented flavor drink: Drawing on the techniques of Japanese "taro taro" or Eastern European "potato beer", develop low alcohol or non-alcoholic fermented drinks, endowing them with a unique grain fermentation aroma.

這些產(chǎn)品均以馬鈴薯為“功能性基底”，而非單純風(fēng)味來(lái)源，凸顯其不可替代性。

These products are all based on potatoes as a "functional base" rather than a simple flavor source, highlighting their irreplaceability.三、營(yíng)養(yǎng)與健康價(jià)值：被低估的“全營(yíng)養(yǎng)塊莖”

3、 Nutritional and Health Value: The Undervalued 'Fully Nutritious Tuber'

馬鈴薯常被誤認(rèn)為“高GI、高熱量”，實(shí)則其升糖指數(shù)（GI）受烹飪方式影響極大——生馬鈴薯GI僅為56，煮熟后為78，但若冷卻后食用（形成抗性淀粉），GI可降至50以下。更重要的是，其營(yíng)養(yǎng)密度遠(yuǎn)超想象：

維生素C含量媲美柑橘：100g鮮馬鈴薯含維C 20mg，且因淀粉保護(hù)，加工中損失率低于純果汁；

The vitamin C content is comparable to citrus: 100g fresh potatoes contain 20mg of vitamin C, and due to starch protection, the loss rate during processing is lower than that of pure fruit juice;優(yōu)質(zhì)植物蛋白：含有人體所需全部必需氨基酸，生物價(jià)（BV）達(dá)70，高于多數(shù)谷物；

High quality plant protein: contains all essential amino acids needed by the human body, with a biological value (BV) of 70, higher than most grains;高鉀低鈉：有助于調(diào)節(jié)血壓，契合“減鹽不減味”的健康趨勢(shì)；

High potassium and low sodium: helps regulate blood pressure, in line with the health trend of "reducing salt without losing taste";零脂肪、無(wú)膽固醇：天然適合心血管健康人群。

Zero fat, cholesterol free: naturally suitable for people with cardiovascular health.

通過(guò)精準(zhǔn)加工，馬鈴薯飲料可成為“低負(fù)擔(dān)、高營(yíng)養(yǎng)”的理想載體。

Through precise processing, potato beverages can become an ideal carrier for "low burden, high nutrition".四、產(chǎn)業(yè)鏈價(jià)值：推動(dòng)主糧高值化與鄉(xiāng)村振興

4、 Value of the industrial chain: promoting the high-value transformation of staple foods and rural revitalization

馬鈴薯飲料的產(chǎn)業(yè)化，對(duì)農(nóng)業(yè)經(jīng)濟(jì)具有多重正向拉動(dòng)：

The industrialization of potato beverages has multiple positive effects on the agricultural economy:提升附加值：鮮薯收購(gòu)價(jià)約0.6–1.2元/斤，而深加工后飲料終端售價(jià)可達(dá)10–20元/瓶，增值10倍以上；

Enhancing added value: The purchase price of fresh potatoes is about 0.6-1.2 yuan/jin, while the terminal selling price of deeply processed beverages can reach 10-20 yuan/bottle, increasing the value by more than 10 times;消化次級(jí)品與過(guò)剩產(chǎn)能：每年大量因外觀瑕疵、運(yùn)輸損傷或市場(chǎng)滯銷的馬鈴薯被廢棄，用于飲料原料可實(shí)現(xiàn)“變廢為寶”；

Digesting secondary products and excess production capacity: Every year, a large number of potatoes are discarded due to appearance defects, transportation damage, or unsold in the market. Using them as beverage raw materials can achieve the goal of "turning waste into treasure";促進(jìn)產(chǎn)地工業(yè)化：在甘肅、內(nèi)蒙古、云南等主產(chǎn)區(qū)建設(shè)飲料加工廠，帶動(dòng)就業(yè)、減少物流成本，助力“馬鈴薯主糧化”戰(zhàn)略落地；

Promote industrialization of production areas: build beverage processing plants in major production areas such as Gansu, Inner Mongolia, and Yunnan to drive employment, reduce logistics costs, and assist in the implementation of the "potato as the main grain" strategy;穩(wěn)定種植收益：為農(nóng)戶提供穩(wěn)定訂單農(nóng)業(yè)模式，降低“豐產(chǎn)不豐收”風(fēng)險(xiǎn)。

Stable planting income: Provide farmers with a stable order agriculture model and reduce the risk of "high yield but poor harvest".

這不僅是產(chǎn)品創(chuàng)新，更是農(nóng)業(yè)供給側(cè)改革的微觀實(shí)踐。

This is not only product innovation, but also a micro practice of agricultural supply side reform.五、可持續(xù)與循環(huán)經(jīng)濟(jì)價(jià)值：綠色食品的典范

5、 Sustainable and Circular Economy Value: A Model of Green Food

在全球倡導(dǎo)“低碳飲食”的背景下，馬鈴薯具備顯著生態(tài)優(yōu)勢(shì)：

In the context of advocating a "low-carbon diet" globally, potatoes have significant ecological advantages:單位面積產(chǎn)量高：每公頃可產(chǎn)25–40噸，遠(yuǎn)高于小麥、水稻，土地利用效率高；

High yield per unit area: 25-40 tons per hectare, much higher than wheat and rice, with high land use efficiency;水資源消耗低：相比牛乳或杏仁奶，馬鈴薯飲料的水足跡極低；

Low water consumption: Compared to cow's milk or almond milk, potato drinks have an extremely low water footprint;副產(chǎn)物全利用：榨汁后的薯渣富含纖維，可制成膳食纖維粉、動(dòng)物飼料或生物基包裝材料，實(shí)現(xiàn)“零廢棄”；

Full utilization of by-products: The juiced potato residue is rich in fiber and can be made into dietary fiber powder, animal feed, or bio based packaging materials, achieving "zero waste";本地化生產(chǎn)潛力：主糧屬性使其原料供應(yīng)穩(wěn)定，減少跨國(guó)供應(yīng)鏈依賴。

Localized production potential: The main grain attribute ensures stable raw material supply and reduces dependence on cross-border supply chains.

馬鈴薯飲料因此可成為ESG（環(huán)境、社會(huì)、治理）理念下的標(biāo)桿產(chǎn)品。

Potato beverages can therefore become benchmark products under the ESG (Environmental, Social, Governance) concept.六、市場(chǎng)挑戰(zhàn)與破局關(guān)鍵

6、 Market Challenges and Key Breakthroughs

當(dāng)然，馬鈴薯飲料也面臨消費(fèi)者認(rèn)知障礙（“土豆能喝？”）、風(fēng)味接受度、品類教育成本高等挑戰(zhàn)。破局關(guān)鍵在于：

Of course, potato beverages also face challenges such as consumer cognitive barriers ("can potatoes be drunk?"), flavor acceptance, and high educational costs for the category. The key to breaking the deadlock lies in:精準(zhǔn)定位：避開(kāi)與果汁、茶飲直接競(jìng)爭(zhēng)，聚焦“運(yùn)動(dòng)恢復(fù)”“腸道健康”“代餐能量”等細(xì)分場(chǎng)景；

Accurate positioning: Avoid direct competition with fruit juice and tea drinks, focus on segmented scenarios such as "exercise recovery", "intestinal health", and "meal replacement energy";風(fēng)味掩蔽與強(qiáng)化：通過(guò)柑橘、姜、薄荷等天然成分構(gòu)建清新口感；

Flavor masking and enhancement: constructing a fresh taste through natural ingredients such as citrus, ginger, and mint;透明化溝通：強(qiáng)調(diào)“真實(shí)馬鈴薯”“無(wú)添加糖”“高鉀高纖”等核心利益點(diǎn)；

Transparent communication: emphasizing core interests such as "real potatoes", "no added sugar", "high potassium and high fiber";文化賦能：結(jié)合“主糧新吃法”“東方根莖智慧”等敘事，提升文化認(rèn)同。

Cultural Empowerment: Combining narratives such as "New Eating Methods for Main Grains" and "Wisdom of Eastern Roots and Roots" to enhance cultural identity.結(jié)語(yǔ)：從“吃飽”到“喝好”，馬鈴薯的產(chǎn)業(yè)升級(jí)之路

Conclusion: The Road to Upgrading the Potato Industry from "Eating Enough" to "Drinking Well"