在“健康中國”戰(zhàn)略深入實(shí)施、消費(fèi)者對(duì)功能性食品需求激增的背景下，藥食同源理念正成為食品工業(yè)創(chuàng)新的重要源泉。杜仲與核桃，作為《中國藥典》和國家衛(wèi)健委明確列入“既是食品又是中藥材”目錄的代表性原料，不僅各自具備深厚的養(yǎng)生價(jià)值，其組合更展現(xiàn)出協(xié)同增效的潛力。然而，將這兩種傳統(tǒng)食材開發(fā)為保健型飲料，尤其是面向大眾市場(chǎng)的即飲產(chǎn)品，口味適配性成為決定成敗的關(guān)鍵環(huán)節(jié)。





那么，杜仲核桃保健飲料在口味上有哪些可行且具市場(chǎng)吸引力的創(chuàng)新方向？佳味添成將從原料特性、風(fēng)味障礙、消費(fèi)者偏好、技術(shù)手段及成功案例五個(gè)維度，系統(tǒng)探討如何讓這一“養(yǎng)生CP”既保留功效，又贏得味蕾。

So, what are the feasible and marketable innovative directions for the taste of Eucommia ulmoides walnut health drink? Jiawei Tiancheng will systematically explore how to preserve the efficacy and win the taste buds of this "health CP" from five dimensions: raw material characteristics, flavor barriers, consumer preferences, technological means, and successful cases.

一、原料本底：功效突出，但風(fēng)味挑戰(zhàn)顯著

1、 Raw material background: outstanding efficacy, but significant flavor challenge杜仲：微苦回甘，木質(zhì)氣息濃

Eucommia ulmoides: Slightly bitter and sweet, with a strong woody aroma杜仲（Eucommia ulmoides）樹皮或葉富含綠原酸、京尼平苷、杜仲膠等活性成分，具有補(bǔ)肝腎、強(qiáng)筋骨、降血壓等傳統(tǒng)功效。其水提物常帶有明顯的微苦、澀感及類似樹皮的木質(zhì)清香，雖有“回甘”特點(diǎn)，但直接用于飲料易造成口感不悅。

核桃：油脂香濃，易氧化產(chǎn)生哈喇味

Walnuts: rich in oil and fat, easily oxidized to produce a crackling flavor核桃仁富含不飽和脂肪酸、蛋白質(zhì)及多酚類物質(zhì)，是優(yōu)質(zhì)植物蛋白與腦營(yíng)養(yǎng)素的來源。但其高油脂特性帶來兩大問題：一是天然堅(jiān)果香雖濃郁卻厚重，難以與清爽型飲料融合；二是極易氧化酸敗，影響產(chǎn)品貨架期與風(fēng)味穩(wěn)定性。



兩者結(jié)合，若處理不當(dāng)，極易形成“苦+膩+澀”的負(fù)面味覺組合，嚴(yán)重阻礙消費(fèi)者復(fù)購。

The combination of the two, if not handled properly, can easily form a negative taste combination of "bitterness+greasiness+astringency", seriously hindering consumers from repurchasing.

二、口味創(chuàng)新的核心邏輯：掩蔽不良風(fēng)味 + 強(qiáng)化愉悅體驗(yàn)

2、 The core logic of taste innovation: masking bad flavors+enhancing pleasant experiences

針對(duì)上述挑戰(zhàn)，口味創(chuàng)新并非簡(jiǎn)單“加糖掩蓋”，而需基于感官科學(xué)與食品工程原理，實(shí)現(xiàn)風(fēng)味重構(gòu)。以下是幾大可行方向：

In response to the above challenges, flavor innovation is not simply a matter of "adding sugar to cover up", but needs to be based on sensory science and food engineering principles to achieve flavor reconstruction. Here are several feasible directions:1. 果香調(diào)和：以清新果味中和苦澀與油膩

1. Fruit aroma harmony: neutralize bitterness and greasiness with fresh fruit flavors將杜仲核桃與天然水果汁/果粉復(fù)配，是最直接有效的策略：

The most direct and effective strategy is to mix Eucommia ulmoides walnuts with natural fruit juice/powder:柑橘類（如橙、柚、檸檬）：富含檸檬酸與揮發(fā)性酯類，可有效切割油脂感，提升清爽度，同時(shí)其酸味能平衡杜仲的苦澀；

Citrus fruits (such as oranges, pomelos, and lemons): rich in citric acid and volatile esters, they can effectively cut off oil and enhance freshness, while their sour taste can balance the bitterness of Eucommia ulmoides;漿果類（如藍(lán)莓、黑加侖、桑葚）：花青素與多酚不僅增強(qiáng)抗氧化功效，其天然甜酸風(fēng)味也能掩蓋不良?xì)馕叮?br />
Berries (such as blueberries, blackcurrants, mulberries): Anthocyanins and polyphenols not only enhance antioxidant properties, but their natural sweet and sour flavors can also mask unpleasant odors;熱帶水果（如百香果、芒果、菠蘿）：高香氣強(qiáng)度可覆蓋木質(zhì)味，賦予產(chǎn)品“高級(jí)感”與異域風(fēng)情。

Tropical fruits (such as passion fruit, mango, pineapple): High aroma intensity can cover the woody taste, giving the product a "high-end" and exotic flavor.案例參考：某品牌推出的“杜仲核桃藍(lán)莓復(fù)合植物飲”，通過冷凍干燥藍(lán)莓粉與低溫萃取杜仲液配伍，實(shí)現(xiàn)“前調(diào)果香、中調(diào)堅(jiān)果醇厚、尾調(diào)微甘回潤(rùn)”的層次感。

Case reference: The "Eucommia Juglans Blueberry Compound Plant Drink" launched by a brand, through the compatibility of freeze-dried blueberry powder and low temperature extracted Eucommia ulmoides solution, achieves a sense of hierarchy of "top note fruit flavor, middle note nut mellow, and tail note slightly sweet and moist".2. 草本協(xié)同：構(gòu)建“東方養(yǎng)生味覺矩陣”

2. Herbal synergy: Building an "Eastern Health Taste Matrix"借鑒中醫(yī)“君臣佐使”配伍思想，引入其他藥食同源草本，既增效又調(diào)和風(fēng)味：

Drawing inspiration from the traditional Chinese medicine concept of "Jun Chen Zuo Shi" compatibility, introducing other herbs of the same origin as medicine and food, which not only enhances efficiency but also harmonizes flavors:枸杞：甘甜滋補(bǔ)，可中和苦味，提升整體圓潤(rùn)度；

Goji berries: sweet and nourishing, can neutralize bitterness, and enhance overall roundness;菊花/金銀花：清熱芳香，賦予清涼感，適合夏季飲品；

Chrysanthemum/Honeysuckle: Clear heat and fragrant, giving a cool feeling, suitable for summer drinks;桂圓/紅棗：天然甜味來源，增強(qiáng)溫補(bǔ)屬性，契合“補(bǔ)腎益腦”定位；

Longan/red dates: a natural source of sweetness, enhancing their warming and nourishing properties, in line with the positioning of "nourishing the kidneys and brain";薄荷/羅勒：微量添加可帶來清新尾韻，提升飲用后口腔潔凈感。

Mint/Basil: Adding a small amount can bring a fresh finish and enhance oral hygiene after consumption.

此類配方不僅能強(qiáng)化“中式養(yǎng)生”品牌形象，還能形成獨(dú)特的風(fēng)味識(shí)別度。

This type of formula not only enhances the brand image of "Chinese health preservation", but also forms a unique flavor recognition.3. 乳基/植物奶融合：打造“輕奢堅(jiān)果奶”體驗(yàn)

3. Milk based/plant-based milk fusion: creating a "light luxury nut milk" experience將杜仲提取物融入核桃奶或燕麥奶基底，走“功能性植物奶”路線：

Integrating Eucommia ulmoides extract into walnut milk or oat milk base, taking the route of "functional plant milk":采用酶解技術(shù)預(yù)處理核桃，降低油脂氧化風(fēng)險(xiǎn)，同時(shí)釋放更多氨基酸，增強(qiáng)鮮味（umami）；

Pre treating walnuts with enzymatic hydrolysis technology reduces the risk of oil oxidation, while releasing more amino acids and enhancing umami flavor;添加少量椰奶或杏仁奶，豐富脂肪酸結(jié)構(gòu)，提升順滑口感；

Add a small amount of coconut milk or almond milk to enrich the fatty acid structure and enhance the smooth taste;控制固形物含量在8%~12%，避免過于濃稠，保持“輕負(fù)擔(dān)”飲用感。

Control the solid content to 8%~12%, avoid excessive thickening, and maintain a "light burden" drinking sensation.

此方向特別適合早餐場(chǎng)景或健身人群，兼具飽腹感與營(yíng)養(yǎng)密度。

This direction is particularly suitable for breakfast scenes or fitness enthusiasts, combining satiety and nutritional density.4. 發(fā)酵賦能：微生物轉(zhuǎn)化重塑風(fēng)味

4. Fermentation empowerment: Microbial transformation reshapes flavor利用益生菌（如植物乳桿菌、嗜熱鏈球菌）對(duì)杜仲核桃混合液進(jìn)行可控發(fā)酵：

Controlled fermentation of Eucommia ulmoides walnut mixture using probiotics such as Lactobacillus plantarum and Streptococcus thermophilus:微生物代謝可降解部分苦味物質(zhì)（如京尼平苷轉(zhuǎn)化為無苦味衍生物）；

Microbial metabolism can degrade some bitter substances (such as converting geniposide into non bitter derivatives);產(chǎn)生有機(jī)酸與芳香酯，自然形成酸奶或康普茶般的微酸清爽風(fēng)味；

Generate organic acids and aromatic esters, naturally forming a slightly sour and refreshing flavor similar to yogurt or kombucha;同步提升γ-氨基丁酸（GABA）等神經(jīng)調(diào)節(jié)物質(zhì)含量，強(qiáng)化“安神助眠”功能宣稱。

Simultaneously increasing the content of neuroregulatory substances such as gamma aminobutyric acid (GABA) and enhancing the claimed function of "calming the mind and aiding sleep".

發(fā)酵型杜仲核桃飲有望切入“腸道健康+腦健康”雙賽道，符合全球功能性飲料趨勢(shì)。

Fermented Eucommia ulmoides walnut drink is expected to enter the dual track of "intestinal health+brain health", which is in line with the global trend of functional beverages.5. 低糖/代糖策略：滿足健康控糖需求

5. Low sugar/sugar replacement strategy: meeting the demand for healthy sugar control傳統(tǒng)養(yǎng)生飲品常依賴冰糖、蜂蜜調(diào)味，但不符合現(xiàn)代低糖潮流?？刹捎茫?br />
Traditional health drinks often rely on rock sugar and honey for seasoning, but they do not conform to the modern low sugar trend. Can be used:天然代糖組合：赤蘚糖醇+甜菊糖苷+羅漢果甜苷，實(shí)現(xiàn)0糖但保留甜感；

Natural sugar substitute combination: Erythritol+stevioside+momordica grosvenorii glycoside, realizing zero sugar but retaining sweet taste;風(fēng)味增強(qiáng)劑：如酵母抽提物、天然香蘭素，提升整體風(fēng)味飽滿度而不增加熱量；

Flavor enhancers: such as yeast extracts and natural vanillin, enhance overall flavor fullness without increasing calories;冷泡工藝：低溫長(zhǎng)時(shí)間萃取杜仲，減少苦澀物質(zhì)溶出，降低對(duì)甜味的依賴。

Cold soaking process: Low temperature and long-term extraction of Eucommia ulmoides to reduce the dissolution of bitter substances and reduce dependence on sweetness.

三、消費(fèi)場(chǎng)景導(dǎo)向：口味需匹配使用情境

3、 Consumer scenario orientation: Taste needs to match usage context

口味創(chuàng)新不能脫離場(chǎng)景。不同飲用場(chǎng)景對(duì)風(fēng)味要求迥異：

Taste innovation cannot be separated from the scene. Different drinking scenarios have varying requirements for flavor:辦公提神場(chǎng)景：宜清爽果味+微量咖啡因（如搭配綠茶提取物），忌厚重油膩；

Office refreshing scene: suitable for refreshing fruit flavors and trace caffeine (such as pairing with green tea extract), avoid heavy and greasy;睡前安神場(chǎng)景：適合溫潤(rùn)乳香+微量薰衣草/洋甘菊，強(qiáng)調(diào)舒緩感；

Bedtime calming scene: suitable for warm frankincense+trace lavender/chamomile, emphasizing a soothing feeling;運(yùn)動(dòng)恢復(fù)場(chǎng)景：可強(qiáng)化電解質(zhì)+支鏈氨基酸，搭配柑橘風(fēng)味提升接受度；

Sports recovery scenario: can strengthen electrolytes+branched chain amino acids, combined with citrus flavor to enhance acceptance;禮品高端線：可走“東方禪意”路線，如杜仲核桃+陳皮+老白茶，突出文化調(diào)性。

High end gift line: You can take the "Eastern Zen" route, such as Eucommia ulmoides walnut+tangerine peel+aged white tea, highlighting cultural tone.

四、技術(shù)支撐：風(fēng)味創(chuàng)新離不開工藝保障

4、 Technical support: Flavor innovation cannot be separated from process guarantee

再好的配方也需工藝落地：

Even the best formula requires the implementation of craftsmanship:微膠囊包埋技術(shù)：將杜仲活性成分包裹，延緩釋放，減少入口初期的苦感；

Microcapsule embedding technology: encapsulating the active ingredients of Eucommia ulmoides to delay release and reduce the initial bitterness upon entry;超臨界CO?脫脂：預(yù)處理核桃仁，降低油脂含量，延長(zhǎng)保質(zhì)期；

Supercritical CO ? defatting: Pre treat walnut kernels to reduce oil content and extend shelf life;非熱殺菌（如HPP、脈沖電場(chǎng)）：保留風(fēng)味與活性，避免高溫導(dǎo)致的“熟湯味”；

Non thermal sterilization (such as HPP, pulsed electric field): retains flavor and activity, avoiding the "cooked soup flavor" caused by high temperature;風(fēng)味指紋圖譜分析：通過GC-MS等手段精準(zhǔn)調(diào)控關(guān)鍵香氣成分比例。

Flavor fingerprint analysis: Accurately regulate the proportion of key aroma components through GC-MS and other methods.

結(jié)語：讓養(yǎng)生不再“難喝”，是功能食品的終極使命

Conclusion: Making health no longer "difficult to drink" is the ultimate mission of functional foods

杜仲與核桃的結(jié)合，承載著千年中醫(yī)智慧與現(xiàn)代營(yíng)養(yǎng)科學(xué)的交匯。但要讓這份健康真正走進(jìn)千家萬戶，必須跨越“功效”與“美味”之間的鴻溝。未來的杜仲核桃保健飲料，不應(yīng)是藥湯的稀釋版，而應(yīng)是科學(xué)、美學(xué)與文化的融合體——既有東方草本的底蘊(yùn)，又有現(xiàn)代味覺的愉悅。