在“健康中國2030”戰(zhàn)略推動下，植物基飲品正成為食品飲料行業(yè)的新藍(lán)海。消費(fèi)者對天然、功能性、可持續(xù)產(chǎn)品的追求，促使企業(yè)不斷挖掘傳統(tǒng)植物資源的現(xiàn)代價值。竹葉與香蕉葉，這兩種在中國及東南亞地區(qū)廣泛分布、具有深厚文化積淀的植物原料，近年來因其獨(dú)特的營養(yǎng)成分和生態(tài)屬性，逐漸進(jìn)入功能性飲料研發(fā)視野。然而，如何將這些天然植物轉(zhuǎn)化為兼具口感、功效與市場競爭力的飲品？答案在于——科學(xué)化、系統(tǒng)化的配方定制研發(fā)。





佳味添成將深入剖析以竹葉與香蕉葉為原料開發(fā)飲料產(chǎn)品過程中，配方定制研發(fā)所具備的五大核心優(yōu)勢，為企業(yè)提供從原料到成品的全鏈路創(chuàng)新思路。

Jiawei Tiancheng will deeply analyze the five core advantages of formula customization research and development in the process of developing beverage products using bamboo leaves and banana leaves as raw materials, providing enterprises with innovative ideas for the entire chain from raw materials to finished products.

一、精準(zhǔn)釋放植物活性成分，提升產(chǎn)品功能性價值

1、 Accurately releasing plant active ingredients to enhance product functional value

竹葉富含黃酮類（如葒草苷、異葒草苷）、多糖、香豆素及揮發(fā)油等活性物質(zhì)，具有抗氧化、降血脂、清熱解毒等傳統(tǒng)藥理作用；香蕉葉則含有豐富的多酚、類黃酮、膳食纖維及天然抗菌成分，在東南亞傳統(tǒng)醫(yī)學(xué)中常用于消炎、促進(jìn)消化。然而，這些活性成分的穩(wěn)定性、水溶性及生物利用度差異極大。



若采用標(biāo)準(zhǔn)化大生產(chǎn)模式，往往因提取工藝粗放或配比失衡，導(dǎo)致有效成分流失或功效打折。而定制化配方研發(fā)可通過以下方式精準(zhǔn)調(diào)控：

If a standardized large-scale production model is adopted, it often leads to the loss of effective ingredients or reduced efficacy due to extensive extraction processes or imbalanced ratios. Customized formula development can be precisely regulated through the following methods:靶向提取技術(shù)：根據(jù)目標(biāo)功效（如抗氧化或腸道健康），選擇超聲波輔助提取、酶解法或低溫萃取等工藝，最大化保留活性成分。

Targeted extraction technology: Based on the target efficacy (such as antioxidant or intestinal health), ultrasound assisted extraction, enzymatic hydrolysis, or low-temperature extraction processes are selected to maximize the retention of active ingredients.協(xié)同增效設(shè)計(jì)：將竹葉黃酮與香蕉葉多酚按特定比例復(fù)配，利用“多酚-黃酮協(xié)同效應(yīng)”增強(qiáng)整體抗氧化能力（ORAC值可提升30%以上）。

Synergistic design: Mix bamboo leaf flavonoids with banana leaf polyphenols in a specific ratio, utilizing the "polyphenol flavonoid synergistic effect" to enhance overall antioxidant capacity (ORAC value can be increased by more than 30%).穩(wěn)定性優(yōu)化：通過微膠囊包埋、pH緩沖體系或天然乳化劑（如阿拉伯膠）保護(hù)敏感成分，延長貨架期內(nèi)功效一致性。

Stability optimization: Protect sensitive ingredients through microcapsule encapsulation, pH buffering system, or natural emulsifiers (such as arabic gum) to extend the consistency of efficacy during shelf life.

這種以功效為導(dǎo)向的定制研發(fā)，使產(chǎn)品不僅“天然”，更“有效”，從而在功能性飲料賽道中建立差異化壁壘。

This efficacy oriented customized research and development not only makes the product "natural", but also "effective", thus establishing a differentiation barrier in the functional beverage market.

二、風(fēng)味調(diào)和與感官體驗(yàn)的精細(xì)化打磨

2、 Fine polishing of flavor blending and sensory experience

天然植物原料常帶有苦澀、青草味或土腥味，直接用于飲料易造成消費(fèi)者接受度低。竹葉有淡淡清香但略帶澀感，香蕉葉則可能呈現(xiàn)木質(zhì)或微酸氣息。若缺乏專業(yè)調(diào)配，極易淪為“健康但難喝”的失敗品。

Natural plant ingredients often have a bitter, grassy, or earthy taste, which can easily lead to low consumer acceptance when used directly in beverages. Bamboo leaves have a light fragrance but a slight astringency, while banana leaves may present a woody or slightly acidic aroma. If there is a lack of professional preparation, it is highly likely to become a failed product that is "healthy but difficult to drink".

配方定制研發(fā)的核心優(yōu)勢之一，正是基于感官科學(xué)的風(fēng)味工程：

One of the core advantages of formula customization research and development is flavor engineering based on sensory science:風(fēng)味掩蔽與修飾：通過添加天然甜味劑（如羅漢果苷、赤蘚糖醇）、柑橘類精油或微量發(fā)酵產(chǎn)物（如康普茶提取物），巧妙中和不良風(fēng)味。

Flavor masking and modification: By adding natural sweeteners (such as Arhat fruit glycoside and erythritol), citrus essential oils or micro fermentation products (such as kombucha extract), the bad flavor can be neutralized ingeniously.層次感構(gòu)建：將竹葉的清雅與香蕉葉的醇厚結(jié)合，輔以茉莉花、薄荷或檸檬草等東方香料，打造具有地域文化特色的復(fù)合香氣。

Hierarchical construction: Combining the elegance of bamboo leaves with the richness of banana leaves, complemented by oriental spices such as jasmine, mint, or lemongrass, to create a complex aroma with regional cultural characteristics.口感質(zhì)地調(diào)控：利用香蕉葉中的天然膠質(zhì)改善飲料稠度，避免過度依賴工業(yè)增稠劑，實(shí)現(xiàn)“清爽而不寡淡”的飲用體驗(yàn)。

Taste and texture control: Utilizing the natural gum in banana leaves to improve beverage consistency, avoiding excessive reliance on industrial thickeners, and achieving a "refreshing but not bland" drinking experience.

某新銳品牌曾通過定制研發(fā)推出“竹韻蕉香”植物飲，上市三個月復(fù)購率達(dá)42%，其成功關(guān)鍵正是對風(fēng)味平衡的極致把控。

A certain emerging brand once launched the "Bamboo Charm Banana Fragrance" plant-based drink through customized research and development, with a repeat purchase rate of 42% within three months of its launch. The key to its success lies in its ultimate control over flavor balance.

三、合規(guī)性與安全性的前置保障

3、 Pre guarantee of compliance and security

植物原料雖天然，但并非絕對安全。竹葉中可能含微量氰苷前體，香蕉葉若采自污染區(qū)域則存在重金屬風(fēng)險。此外，不同產(chǎn)地、采收季節(jié)的原料成分波動大，若無嚴(yán)格質(zhì)控，極易引發(fā)食品安全問題。

Although plant materials are natural, they are not absolutely safe. Bamboo leaves may contain trace amounts of cyanogenic acid precursors, while banana leaves pose a risk of heavy metals if harvested from contaminated areas. In addition, the composition of raw materials from different origins and harvesting seasons fluctuates greatly, and without strict quality control, it is highly likely to cause food safety issues.

定制化研發(fā)流程天然嵌入全鏈條合規(guī)管理機(jī)制：

Customized R&D process naturally embedded in the full chain compliance management mechanism:原料溯源與標(biāo)準(zhǔn)制定：協(xié)助企業(yè)建立專屬原料標(biāo)準(zhǔn)（如竹葉總黃酮≥8%，重金屬≤0.5mg/kg），確保批次一致性。

Raw material traceability and standard formulation: Assist enterprises in establishing exclusive raw material standards (such as bamboo leaf total flavonoids ≥ 8%, heavy metals ≤ 0.5mg/kg) to ensure batch consistency.毒理與致敏評估：提前進(jìn)行細(xì)胞毒性、急性毒性及致敏性測試，規(guī)避法規(guī)風(fēng)險（如符合GB 7101飲料安全標(biāo)準(zhǔn)）。

Toxicology and sensitization assessment: Conduct cell toxicity, acute toxicity, and sensitization tests in advance to avoid regulatory risks (such as complying with GB 7101 beverage safety standards).標(biāo)簽合規(guī)支持：根據(jù)實(shí)際功效數(shù)據(jù)，科學(xué)撰寫營養(yǎng)聲稱（如“富含天然抗氧化物”），避免夸大宣傳觸碰廣告法紅線。

Label compliance support: Based on actual efficacy data, scientifically write nutrition claims (such as "rich in natural antioxidants") to avoid exaggeration and crossing the red line of advertising laws.

這種“研發(fā)即合規(guī)”的理念，大幅降低產(chǎn)品上市后的法律與輿情風(fēng)險。

The concept of 'R&D equals compliance' significantly reduces the legal and public opinion risks after the product is launched.

四、適配多元消費(fèi)場景與人群細(xì)分

4、 Adapt to diverse consumption scenarios and target audience segmentation

當(dāng)代飲料市場已從“大眾解渴”轉(zhuǎn)向“場景化需求”。年輕人要低卡提神，銀發(fā)族需護(hù)心降壓，運(yùn)動人群追求電解質(zhì)補(bǔ)充。單一配方難以滿足碎片化需求。

The contemporary beverage market has shifted from "mass thirst quenching" to "scenario based demand". Young people need low calorie to stay alert, silver haired individuals need to protect their hearts and lower blood pressure, and sports enthusiasts seek electrolyte supplementation. A single formula is difficult to meet the demand for fragmentation.

定制研發(fā)的最大靈活性在于模塊化配方架構(gòu)：

The maximum flexibility of customized research and development lies in the modular formula architecture:基礎(chǔ)母液+功能模塊：以竹葉-香蕉葉提取液為基底，可快速疊加膠原蛋白（美容）、益生元（腸道健康）、天然咖啡因（提神）等模塊。

Basic mother liquor+functional modules: Based on bamboo banana leaf extract, it can quickly stack modules such as collagen (beauty), prebiotics (intestinal health), and natural caffeine (refreshing).劑型多樣化延伸：同一配方可衍生出即飲瓶裝、濃縮液、速溶粉甚至氣泡水形態(tài)，覆蓋辦公、戶外、居家等場景。

Diversified extension of dosage forms: The same formula can be derived into ready to drink bottles, concentrated liquids, instant powders, and even sparkling water forms, covering scenarios such as office, outdoor, and home.人群定向優(yōu)化：針對兒童降低苦味、增加果味；針對糖尿病患者采用零糖方案；針對女性加入鐵或維生素B族。

Target audience optimization: targeting children to reduce bitterness and increase fruit flavor; Zero sugar program for diabetes patients; Add iron or vitamin B to women.

這種“一源多品”策略，顯著提升研發(fā)投資回報(bào)率，加速產(chǎn)品矩陣布局。

This "one source, multiple products" strategy significantly improves the return on investment in research and development, accelerating the layout of the product matrix.

五、賦能品牌故事與可持續(xù)價值傳達(dá)

5、 Empowering Brand Stories and Sustainable Value Communication

在ESG（環(huán)境、社會、治理）成為消費(fèi)決策關(guān)鍵因素的今天，竹葉與香蕉葉本身即是絕佳的綠色敘事載體——竹子生長快、固碳強(qiáng)，香蕉葉常被廢棄卻可變廢為寶。

In today's world where ESG (Environmental, Social, Governance) has become a key factor in consumer decision-making, bamboo and banana leaves themselves are excellent green narrative carriers - bamboo grows quickly and has strong carbon sequestration, while banana leaves are often discarded but can be turned into treasures.

定制研發(fā)團(tuán)隊(duì)不僅能開發(fā)產(chǎn)品，更能構(gòu)建完整的品牌價值體系：

A customized R&D team can not only develop products, but also build a complete brand value system:碳足跡測算：量化使用農(nóng)業(yè)副產(chǎn)物（如香蕉葉）對減少焚燒污染的貢獻(xiàn)。

Carbon footprint measurement: Quantify the contribution of using agricultural by-products (such as banana leaves) to reduce incineration pollution.文化IP融合：將“竹文化”的清雅、“蕉葉飯”的東南亞風(fēng)情融入包裝與營銷，提升情感共鳴。

Cultural IP integration: Integrating the elegance of "bamboo culture" and the Southeast Asian style of "banana leaf rice" into packaging and marketing to enhance emotional resonance.透明供應(yīng)鏈展示：通過區(qū)塊鏈技術(shù)追溯原料來源，強(qiáng)化“從田間到舌尖”的信任鏈。

Transparent supply chain display: Tracing the source of raw materials through blockchain technology, strengthening the trust chain from the field to the tip of the tongue.

當(dāng)產(chǎn)品背后有真實(shí)、可驗(yàn)證的可持續(xù)故事，消費(fèi)者愿意支付30%以上的溢價（據(jù)尼爾森2024報(bào)告）。

When there is a real and verifiable sustainable story behind a product, consumers are willing to pay a premium of over 30% (according to Nielsen 2024 report).

結(jié)語：定制研發(fā)是植物基飲料破局的關(guān)鍵引擎

Conclusion: Customized research and development is the key engine for breaking the deadlock of plant-based beverages

竹葉與香蕉葉不是簡單的“新奇原料”，而是承載健康、文化與生態(tài)價值的復(fù)合載體。唯有通過深度定制化的配方研發(fā)，才能將其潛力真正轉(zhuǎn)化為市場競爭力。這不僅是技術(shù)問題，更是戰(zhàn)略選擇——選擇以科學(xué)為基、以用戶為中心、以可持續(xù)為使命的產(chǎn)品哲學(xué)。



未來，隨著合成生物學(xué)、AI風(fēng)味預(yù)測等技術(shù)的融入，植物基飲料的定制研發(fā)將更加高效精準(zhǔn)。但對于當(dāng)下企業(yè)而言，邁出第一步的關(guān)鍵，在于認(rèn)識到：好原料，需要好配方；好配方，源于深度定制。

In the future, with the integration of synthetic biology, AI flavor prediction and other technologies, the customized research and development of plant-based beverages will be more efficient and accurate. But for current enterprises, the key to taking the first step is to recognize that good raw materials require good formulas; Good formula, derived from deep customization.