在功能性植物飲料賽道日益擁擠的今天，消費(fèi)者對“天然”“獨(dú)特”“有故事”的產(chǎn)品愈發(fā)青睞。而苦菜與沙棘這對看似小眾卻極具潛力的原料組合，正悄然成為健康飲品創(chuàng)新的新焦點(diǎn)?？嗖?，性寒味苦，具有清熱解毒、涼血消腫之效；沙棘，被譽(yù)為“維C之王”，富含有機(jī)酸、黃酮、不飽和脂肪酸及多種維生素，兼具抗氧化、護(hù)胃、調(diào)節(jié)免疫等多重功效。然而，二者共有的顯著特點(diǎn)——強(qiáng)烈的風(fēng)味個性（苦菜之“苦”、沙棘之“酸澀”）——既是其功能價值的體現(xiàn)，也是市場接受度的最大障礙。





如何將這種“挑戰(zhàn)性風(fēng)味”轉(zhuǎn)化為“記憶點(diǎn)口感”？關(guān)鍵在于以科學(xué)為基礎(chǔ)、以體驗(yàn)為導(dǎo)向的口感差異化配方研發(fā)。佳味添成將從風(fēng)味平衡機(jī)制、感官掩蔽技術(shù)、質(zhì)地結(jié)構(gòu)設(shè)計、溫度與劑型適配、文化語境構(gòu)建五大維度，系統(tǒng)解析苦菜沙棘飲料如何實(shí)現(xiàn)從“難喝”到“上癮”的華麗轉(zhuǎn)身。

一、理解風(fēng)味本質(zhì)：不是掩蓋，而是重構(gòu)

1、 Understanding the essence of flavor: not masking, but reconstructing

傳統(tǒng)思路常試圖用大量糖分掩蓋苦味與酸澀，但這不僅違背健康趨勢，也浪費(fèi)了原料的獨(dú)特價值。專業(yè)配方研發(fā)的第一步，是深度解析風(fēng)味分子機(jī)制：

Traditional thinking often attempts to mask bitterness and sourness with a large amount of sugar, but this not only goes against health trends, but also wastes the unique value of raw materials. The first step in the development of professional formulas is to deeply analyze the molecular mechanisms of flavor:苦菜的苦味來源：主要為倍半萜內(nèi)酯類（如苦荬菜素），具有閾值低、持久性強(qiáng)的特點(diǎn)；

The bitter taste of bitter vegetables is mainly derived from sesquiterpene lactones (such as coumarin), which have the characteristics of low threshold and strong persistence;沙棘的酸澀感：源于高含量的蘋果酸、檸檬酸（pH常低于3.0）及單寧類物質(zhì)，易引發(fā)口腔收斂感。

The sour and astringent sensation of seabuckthorn is due to its high content of malic acid, citric acid (pH often below 3.0), and tannins, which can easily cause oral astringency.

差異化策略并非簡單“去苦去酸”，而是通過風(fēng)味協(xié)同與對比增強(qiáng)，構(gòu)建復(fù)雜而愉悅的味覺層次。例如，適度保留微量苦味可提升整體清爽感，類似咖啡或黑巧克力的“良性苦味”體驗(yàn)。

Differentiation strategy is not simply about "removing bitterness and sourness", but about building complex and pleasant taste levels through flavor synergy and contrast enhancement. For example, moderately retaining trace bitterness can enhance overall freshness, similar to the "benign bitterness" experience of coffee or dark chocolate.二、多維風(fēng)味平衡：構(gòu)建“酸-甜-苦-香”黃金三角

2、 Multidimensional flavor balance: building a "sour sweet bitter aroma" golden triangle

成功的口感差異化，依賴于精準(zhǔn)的四維風(fēng)味調(diào)控體系：

Successful taste differentiation relies on a precise four-dimensional flavor control system:1. 酸度調(diào)和：從尖銳到圓潤

1. Acidity balance: from sharp to round沙棘的高酸需被“軟化”。可通過：

The high acidity of seabuckthorn needs to be 'softened'. Can be achieved through:復(fù)配低酸水果汁：如梨汁、蘋果汁或枸杞汁，降低整體酸度的同時增加果香；

Compound low acid fruit juice: such as pear juice, apple juice, or goji berry juice, which reduces overall acidity while increasing fruit aroma;添加天然緩沖鹽：如檸檬酸鉀，在維持防腐效果的同時緩和酸刺激；

Add natural buffering salts, such as potassium citrate, to alleviate acid irritation while maintaining the preservative effect;控制pH在3.2–3.6區(qū)間，既保障微生物安全，又避免過酸傷胃。

Control the pH within the range of 3.2-3.6 to ensure microbial safety and avoid stomach damage caused by excessive acidity.2. 甜味優(yōu)化：清潔標(biāo)簽下的智慧選擇

2. Sweetness optimization: Smart selection under the clean label摒棄蔗糖，采用復(fù)合天然甜味系統(tǒng)：

Abandon sucrose and adopt a complex natural sweetness system:赤蘚糖醇 + 甜菊糖苷（Reb M型）：提供接近蔗糖的甜感，無后苦；

Erythritol+steviol glycoside (Reb M type): Provides a sweet taste similar to sucrose without aftertaste;羅漢果提取物：自帶輕微草本香，與苦菜風(fēng)味呼應(yīng)；

Siraitia grosvenorii extract: with slight herbal fragrance, echoing the flavor of bitter cabbage;微量蜂蜜或龍舌蘭糖漿：增加風(fēng)味復(fù)雜度，適用于高端線產(chǎn)品。

Trace honey or agave syrup: increases flavor complexity, suitable for high-end line products.3. 苦味管理：從抑制到轉(zhuǎn)化

3. Bitter taste management: from inhibition to conversion酶解處理：使用β-葡萄糖苷酶部分降解苦味前體物質(zhì)；

Enzymatic hydrolysis treatment: partial degradation of bitter precursor substances using β - glucosidase;熱處理優(yōu)化：短時高溫滅酶可減少苦味釋放，但需平衡營養(yǎng)損失；

Heat treatment optimization: Short term high-temperature enzyme inactivation can reduce bitterness release, but it needs to balance nutrient loss;風(fēng)味掩蔽：添加微量肉桂、姜或柑橘精油，利用“香氣干擾”降低苦味感知。

Flavor masking: Add trace amounts of cinnamon, ginger, or citrus essential oils to reduce bitterness perception through "aroma interference".4. 香氣提亮：打造嗅覺記憶點(diǎn)

4. Aroma Brightening: Creating olfactory memory points苦菜沙棘本身香氣較弱，易顯“藥感”。可引入：

Bitter vegetable seabuckthorn itself has a weak aroma and is prone to a "medicinal sensation". Can introduce:天然草本香精：如薄荷、迷迭香（微量），強(qiáng)化“清熱”聯(lián)想；

Natural herbal essence: such as mint and rosemary (trace), strengthening the association of "clearing away heat";果香協(xié)同：百香果、青檸或佛手柑精油，提升清新感；

Fruit aroma synergy: Passion fruit, lime or bergamot essential oils enhance freshness;發(fā)酵產(chǎn)香：通過乳酸菌輕度發(fā)酵，生成酯類芳香物質(zhì)，賦予“自然發(fā)酵感”。

Fermentation for Fragrance Production: Through mild fermentation by lactic acid bacteria, ester aromatic substances are generated, giving a "natural fermentation sensation".三、質(zhì)地與口感結(jié)構(gòu)：超越味覺的感官體驗(yàn)

3、 Texture and Taste Structure: A Sensory Experience Beyond Taste

口感不僅關(guān)乎味道，更涉及口腔觸覺（mouthfeel）：

Taste is not only related to taste, but also involves oral sensation:輕盈型：澄清過濾+氣泡水基底，打造“清火氣泡飲”，適合年輕群體；

Lightweight type: Clear filtration+bubble water base, creating a "clear fire bubble drink" suitable for young people;濃稠型：保留部分果肉纖維或添加燕麥β-葡聚糖，形成“順滑微稠”質(zhì)感，傳遞“滋養(yǎng)”感；

Thick type: retaining some fruit pulp fibers or adding oat β - glucan to form a "smooth and slightly thick" texture, conveying a "nourishing" feeling;咀嚼感：加入奇亞籽或蘆薈粒，增加趣味性與飽腹感，切入代餐或輕斷食場景。

Chewing sensation: Add chia seeds or aloe vera seeds to increase fun and satiety, and enter the scene of meal replacement or light fasting.

研究表明，適當(dāng)增加黏度可降低苦味感知強(qiáng)度達(dá)20%以上，這是質(zhì)地設(shè)計的重要科學(xué)依據(jù)。

Research has shown that increasing viscosity appropriately can reduce the perceived bitterness intensity by more than 20%, which is an important scientific basis for texture design.四、劑型與飲用場景創(chuàng)新：讓口感服務(wù)于體驗(yàn)

4、 Innovative Formulation and Drinking Scenarios: Making Taste Serve Experience

差異化不僅在配方，更在消費(fèi)情境設(shè)計：

Differentiation is not only in formula, but also in consumer scenario design:冷藏即飲型：低溫顯著抑制苦味受體活性，提升清爽感；

Refrigerated ready to drink type: Low temperature significantly inhibits bitterness receptor activity and enhances refreshing sensation;濃縮液/速溶粉：用戶自主調(diào)配濃度，滿足個性化需求（如健身后高酸提神 vs 日常低苦養(yǎng)生）；

Concentrated liquid/instant powder: Users can independently adjust the concentration to meet personalized needs (such as high acid and refreshing after fitness vs. daily low bitterness health preservation);熱飲版本：冬季推出“溫?zé)峥嗖松臣?rdquo;，搭配紅棗片，實(shí)現(xiàn)“寒性中和”，拓展季節(jié)邊界。

Hot drink version: In winter, "Warm Bitter Vegetable Sea Buckthorn Tea" is launched, paired with red date slices to achieve "cold neutrality" and expand the boundaries of the season.五、文化敘事賦能：將“苦”轉(zhuǎn)化為價值符號

5、 Empowering Cultural Narrative: Transforming 'Suffering' into Value Symbols

在Z世代“反甜膩”“追求真實(shí)”的消費(fèi)心理下，“微苦”可被重新定義為高級感、純凈感與功效可信度的象征。品牌可通過：

Under the consumption psychology of Generation Z, which advocates against sweetness and pursues authenticity, "slight bitterness" can be redefined as a symbol of sophistication, purity, and efficacy credibility. Brands can use:講述“先苦后甘”的東方哲學(xué)，類比人生歷練；

Narrate the Eastern philosophy of "suffering before sweetness" and analogize life experiences;強(qiáng)調(diào)“無添加糖”的勇氣，吸引成分黨；

Emphasize the courage of "no added sugar" and attract party members;綁定“清肺排毒”“換季養(yǎng)護(hù)”等場景，賦予苦味合理性。

Bind scenes such as "lung cleansing and detoxification" and "seasonal maintenance" to give a reasonable taste.

正如精品咖啡與苦艾酒的成功所示，挑戰(zhàn)性風(fēng)味一旦被文化賦義，便能升華為身份認(rèn)同。

As demonstrated by the success of specialty coffee and absinthe, challenging flavors can be elevated to identity once culturally defined.六、專業(yè)研發(fā)支撐：從經(jīng)驗(yàn)到數(shù)據(jù)的跨越

6、 Professional R&D support: the leap from experience to data

實(shí)現(xiàn)上述差異化，離不開專業(yè)食品研發(fā)機(jī)構(gòu)的支持：

The above differentiation cannot be achieved without the support of professional food research and development institutions:利用電子舌/電子鼻量化苦味、酸度與香氣輪廓；

Quantify bitterness, acidity, and aroma profiles using electronic tongue/nose;通過感官評價小組進(jìn)行盲測，優(yōu)化配比；

Conduct blind testing through a sensory evaluation team to optimize the ratio;借助穩(wěn)定性加速實(shí)驗(yàn)，確保風(fēng)味在貨架期內(nèi)一致。

By utilizing stability acceleration experiments, ensure consistent flavor throughout the shelf life.結(jié)語：苦盡甘來，方見真味

Conclusion: After suffering, sweetness comes, only then can we see the true flavor