在健康消費浪潮席卷全球的當(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給與醇厚口感。兩者搭配既能實現(xiàn)營養(yǎng)互補，又契合消費者對 “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，解析開發(fā)山藥大米復(fù)合飲料時應(yīng)如何選擇專業(yè)研發(fā)機構(gòu)。?





 一、技術(shù)實力：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)機構(gòu)需掌握以下關(guān)鍵技術(shù)節(jié)點：?

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)機構(gòu)應(yīng)能通過低溫冷凍干燥、超微粉碎等技術(shù)保留活性成分，同時解決沉淀問題。?

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。先進機構(gòu)會通過粒徑分析、流變學(xué)測試篩選復(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，其開發(fā)的 “雙效酶解 + 微膠囊包埋” 技術(shù)，已在多個農(nóng)產(chǎn)品飲料項目中實現(xiàn)98%以上的的穩(wěn)定性達標(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：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)驗的機構(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)識別不同產(chǎn)地山藥的有效成分差異。?



功能性驗證數(shù)據(jù)儲備：優(yōu)質(zhì)機構(gòu)會積累動物實驗與人群試飲數(shù)據(jù)。例如某機構(gòu)研發(fā)的山藥大米發(fā)酵飲料，經(jīng)檢測顯示小鼠負(fù)重游泳時間延長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 “保健食品” 藍帽標(biāo)識的周期。?



跨界創(chuàng)新經(jīng)驗：頭部機構(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。如江中集團基于 “八珍糕” 古方開發(fā)的越光米稀飲料，通過添加茯苓、芡實等輔料，打造出 “餐前養(yǎng)胃” 的消費場景，年銷量達數(shù)千萬瓶。這種將中醫(yī)理論與現(xiàn)代消費需求結(jié)合的能力，是判斷機構(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? ?

從實驗室小樣到量產(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)。佳味添成在全國布局6大實驗室，配備德國GEA均質(zhì)機、瑞典利樂無菌灌裝線等設(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《食品安全國家標(biāo)準(zhǔn) 飲料》對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)機構(gòu)需熟悉新食品原料申報流程，如山藥作為地方特色食品，需向省級衛(wèi)健委申請備案。某機構(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，較常規(guī)周期縮短60%。?



渠道適配設(shè)計：針對不同銷售渠道（餐飲/商超/電商），機構(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)與價格間找到平衡點？?

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

初創(chuàng)企業(yè)常陷入 “要么高價買國際大牌服務(wù)，要么低價接受作坊式研發(fā)” 的兩難。實際上，國內(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8-15萬元）：包含3-5個配方優(yōu)化迭代、基礎(chǔ)穩(wěn)定性測試及生產(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。?

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30-50萬元）：除上述內(nèi)容外，還可獲得專利撰寫、生產(chǎn)線Layout設(shè)計、關(guān)鍵崗位人員培訓(xùn)等增值服務(wù)。如某機構(gòu)為小米南瓜飲料客戶設(shè)計的 “模塊化建廠方案”，使設(shè)備投資成本降低28%。?



風(fēng)險共擔(dān)機制：部分機構(gòu)推出 “按銷量分成” 的合作方式，前期僅收取少量費用，待產(chǎn)品上市后按銷售額比例提取技術(shù)服務(wù)費。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、趨勢前瞻：機構(gòu)是否能把握消費升級需求？?

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

當(dāng)前市場呈現(xiàn)三大演變方向，優(yōu)質(zhì)機構(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、老年等不同場景，SKU超過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世代消費者對 “國潮” 元素的接受度高達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，可使產(chǎn)品溢價能力提升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%. ?