在“輕養(yǎng)生”“植物基”“低負(fù)擔(dān)”成為主流消費(fèi)趨勢的當(dāng)下，越來越多食品企業(yè)將目光投向傳統(tǒng)食材的功能性潛力。豆芽與涼瓜（即苦瓜）——這對常被用于家常炒菜或涼拌的“清熱組合”，正因其獨(dú)特的營養(yǎng)構(gòu)成與中醫(yī)食養(yǎng)價值，逐漸進(jìn)入功能性植物飲料的研發(fā)視野。豆芽富含維生素C、異黃酮及活性酶，具有抗氧化、助消化之效；涼瓜則以苦瓜皂苷、多肽和類黃酮著稱，被廣泛研究用于輔助調(diào)節(jié)血糖、清熱解毒。兩者結(jié)合，理論上可打造一款兼具“控糖+清火+輕體感”的天然健康飲品。





然而，將豆芽與涼瓜從廚房食材轉(zhuǎn)化為一款健康、安全、好喝且具備商業(yè)可行性的飲料產(chǎn)品，絕非簡單榨汁混合即可實(shí)現(xiàn)。其開發(fā)過程需系統(tǒng)性地從原料選擇、安全性控制、風(fēng)味優(yōu)化、工藝設(shè)計(jì)、法規(guī)合規(guī)五大維度進(jìn)行深度規(guī)劃。佳味添成將就此展開專業(yè)解析，為從業(yè)者提供一套完整的開發(fā)路徑。



一、原料端：選對品種，是安全與功效的第一道防線

1、 Raw material side: selecting the right variety is the first line of defense for safety and efficacy1. 豆芽：警惕亞硝酸鹽與非法添加劑

1. Bean Sprouts: Beware of Nitrite and Illegal Additives市售豆芽常因追求“賣相”而使用6-芐基腺嘌呤（6-BA）、赤霉素等生長調(diào)節(jié)劑，甚至添加漂白劑以延長保鮮期。這些物質(zhì)雖能提升外觀，卻存在潛在健康風(fēng)險(xiǎn)，且不符合“天然健康”定位。

Commercial bean sprouts often use growth regulators such as 6-benzyladenine (6-BA) and gibberellin, and even add bleach to extend their shelf life in pursuit of "appearance". Although these substances can enhance appearance, they pose potential health risks and do not conform to the positioning of "natural health".

開發(fā)建議：

Development suggestion:自建可控供應(yīng)鏈：與有機(jī)農(nóng)場合作，采用物理催芽（如恒溫避光水培），禁用任何化學(xué)促生劑；

Self built controllable supply chain: cooperate with organic farms, use physical germination (such as constant temperature and light avoidance hydroponics), and prohibit any chemical growth promoters;優(yōu)選綠豆芽或黃豆芽：綠豆芽維生素C含量更高，黃豆芽異黃酮更豐富，可根據(jù)產(chǎn)品定位選擇；

Preferred green bean sprouts or yellow bean sprouts: Green bean sprouts have higher vitamin C content and yellow bean sprouts are richer in isoflavones, which can be selected according to product positioning;采收后24小時內(nèi)加工：豆芽在采摘后亞硝酸鹽含量會隨時間快速上升，需建立“鮮采-速運(yùn)-即用”機(jī)制。

Processing within 24 hours after harvesting: The nitrite content of bean sprouts will rapidly increase over time after harvesting, and a "fresh harvesting rapid transportation ready to use" mechanism needs to be established.2. 涼瓜：苦味來源與農(nóng)殘風(fēng)險(xiǎn)并存

2. Cold melon: Bitter taste source coexists with pesticide residue risk涼瓜的苦味主要來自苦瓜皂苷（Momordicin） 和奎寧類物質(zhì)，雖具生物活性，但過量易引發(fā)胃腸不適。此外，涼瓜表皮粗糙，易吸附農(nóng)藥殘留。

The bitterness of lianggua mainly comes from Momordicin and quinine substances in bitter gourd. Although they have biological activity, excessive amounts can easily cause gastrointestinal discomfort. In addition, the surface of the cold melon is rough and prone to absorbing pesticide residues.

開發(fā)建議：

Development suggestion:選用低苦品種：如“大頂苦瓜”“滑身苦瓜”，其皂苷含量較低，口感更易接受；

Choose low bitter varieties, such as "Dading Bitter Gourd" and "Sliding Bitter Gourd", which have lower saponin content and a more acceptable taste;去籽去白膜處理：苦味物質(zhì)集中于種子與內(nèi)壁白瓤，預(yù)處理時徹底去除可顯著降低苦度；

Seed and white film removal treatment: Bitter substances are concentrated in the seeds and inner white flesh, and thorough removal during pretreatment can significantly reduce bitterness;堿性水浸泡+臭氧清洗：有效降解有機(jī)磷類農(nóng)殘，同時保留活性成分。

Alkaline water immersion+ozone cleaning: effectively degrades organic phosphorus pesticide residues while retaining active ingredients.

二、安全性控制：從微生物到化學(xué)污染的全面防控

2、 Safety Control: Comprehensive Prevention and Control from Microorganisms to Chemical Pollution

豆芽高水分、高蛋白，涼瓜多孔結(jié)構(gòu)，二者均為微生物（如沙門氏菌、大腸桿菌）滋生的溫床。若未經(jīng)嚴(yán)格處理直接制飲，極易引發(fā)食品安全事故。

Bean sprouts are high in moisture and protein, while sweet potatoes have a porous structure, both of which are breeding grounds for microorganisms such as Salmonella and Escherichia coli. If consumed directly without strict handling, it is highly likely to cause food safety accidents.

關(guān)鍵控制點(diǎn)包括：

The key control points include:原料清洗消毒：采用食品級次氯酸鈉（≤50ppm）或電解水進(jìn)行表面殺菌；

Raw material cleaning and disinfection: Use food grade sodium hypochlorite (≤ 50ppm) or electrolyzed water for surface sterilization;熱燙鈍酶：豆芽中含大量氧化酶，涼瓜含過氧化物酶，需85℃熱燙60–90秒以滅酶防褐變；

Hot blanching enzyme: Bean sprouts contain a large amount of oxidase, while cold melon contains peroxidase. It needs to be blanched at 85 ℃ for 60-90 seconds to inactivate the enzyme and prevent browning;全程冷鏈或即時滅菌：若做冷藏鮮飲，需全程4℃以下；若做常溫產(chǎn)品，必須經(jīng)UHT（135℃/4s）或超高壓（HPP）處理；

Full process cold chain or instant sterilization: If making refrigerated fresh drinks, the temperature must be below 4 ℃ throughout the process; If producing products at room temperature, they must undergo UHT (135 ℃/4s) or ultra-high pressure (HPP) treatment;重金屬與硝酸鹽檢測：每批次原料需送檢，確保符合GB 2762《食品中污染物限量》標(biāo)準(zhǔn)。

Heavy metal and nitrate testing: Each batch of raw materials needs to be tested to ensure compliance with the GB 2762 "Limits of Contaminants in Food" standard.

唯有建立HACCP體系，才能真正保障“健康安全”不只是一句口號。

Only by establishing the HACCP system can we truly ensure that "health and safety" is not just a slogan.

三、風(fēng)味優(yōu)化：化解“生青味+苦澀感”的感官挑戰(zhàn)

3、 Flavor Optimization: Resolving the Sensory Challenge of "Green Taste+Bitterness"

豆芽帶有明顯的“生豆腥味”，涼瓜則是典型的“藥苦味”，二者疊加極易形成令人抗拒的“中藥泔水感”。如何在不依賴香精、糖精的前提下實(shí)現(xiàn)口感友好，是產(chǎn)品成敗的關(guān)鍵。

Bean sprouts have a distinct 'raw bean smell', while lianggua is a typical 'medicinal bitterness'. The combination of the two can easily create an irresistible' Chinese medicine swill sensation '. How to achieve taste friendliness without relying on essence and saccharin is the key to the success of the product.差異化風(fēng)味策略：

Differentiated flavor strategy:1. 天然掩蔽與協(xié)同增甜

1. Natural masking and synergistic sweetness enhancement添加少量蘋果汁或梨汁（≤10%），利用果糖的甜味閾值低、清涼感強(qiáng)的特點(diǎn)，自然平衡苦味；

Add a small amount of apple juice or pear juice (≤ 10%), utilizing the low sweetness threshold and strong coolness of fructose to naturally balance bitterness;引入羅漢果提取物（含羅漢果苷V），提供高倍甜味且?guī)Ц什莼馗?，有效掩蓋余苦；

The introduction of siraitia grosvenorii extract (containing siraitin V) provides high sweetness with liquorice and sweet taste, effectively covering the remaining bitterness;復(fù)配薄荷葉或檸檬皮精油（天然來源），通過清涼香氣轉(zhuǎn)移對苦味的注意力。

Compound peppermint leaf or lemon peel essential oil (natural source) to shift attention to bitterness through a refreshing aroma.2. 酸度調(diào)控提升清爽感

2. Acidity regulation enhances refreshing sensation將pH控制在4.0–4.5之間，利用檸檬酸或天然青檸汁增強(qiáng)整體明亮度，抑制豆腥味揮發(fā)；

Control the pH between 4.0-4.5, use citric acid or natural lime juice to enhance overall brightness, and suppress the volatilization of bean odor;微量海鹽（0.05%–0.1%）可激活味蕾，提升風(fēng)味復(fù)雜度，同時符合“電解質(zhì)補(bǔ)充”概念。

Trace amounts of sea salt (0.05% -0.1%) can activate taste buds, enhance flavor complexity, and comply with the concept of "electrolyte supplementation".3. 質(zhì)地優(yōu)化減少“渣感”

3. Texture optimization reduces the "slag feeling"采用膠體磨+高壓均質(zhì)（80 MPa） 雙重處理，將纖維顆粒細(xì)化至微米級；

Adopting a dual treatment of colloid mill and high-pressure homogenization (80 MPa) to refine fiber particles to the micrometer level;利用豆芽自身蛋白形成弱凝膠網(wǎng)絡(luò)，避免添加外源穩(wěn)定劑，保持配料表干凈。

Use the bean sprout's own protein to form a weak gel network, avoid adding external stabilizers, and keep the ingredients table clean.

四、工藝創(chuàng)新：從“家庭自制”到“工業(yè)化量產(chǎn)”的跨越

4、 Process Innovation: A Leap from "Homemade" to "Industrial Mass Production"

家庭可用破壁機(jī)打汁，但工業(yè)化生產(chǎn)需解決穩(wěn)定性、保質(zhì)期、成本三大難題。

Families can use a blender to make juice, but industrial production needs to solve three major problems: stability, shelf life, and cost.推薦工藝路線：

Recommended process route:1. 原料預(yù)處理：豆芽熱燙→涼瓜去瓤切片→臭氧清洗；

1. Raw material pretreatment: Hot blanching of bean sprouts → peeling and slicing of cold melon → ozone cleaning;2. 分步提?。憾寡康蜏貕赫ト≈ūＡ裘富钚裕瑳龉蠠崴幔ㄌ岣咴碥杖艹觯?；

2. Step by step extraction: Low temperature pressing of bean sprouts to extract juice (retaining enzyme activity), hot water extraction of lianggua (improving saponin dissolution);3. 混合調(diào)配：按比例混合，加入天然甜味劑、酸度調(diào)節(jié)劑；

3. Mixing and blending: Mix in proportion, add natural sweeteners and acidity regulators;4. 均質(zhì)與滅菌：先均質(zhì)（60–80 MPa），再UHT瞬時殺菌；

4. Homogenization and sterilization: Homogenize first (60-80 MPa), then perform UHT instantaneous sterilization;5. 無菌灌裝：采用利樂包或棕色PET瓶，避光防氧化。

5. Aseptic filling: using Tetra Pak or brown PET bottles, avoiding light and oxidation.

若定位高端鮮飲，可采用超高壓冷殺菌（HPP） 技術(shù)，在600 MPa壓力下滅菌，最大程度保留活性成分與新鮮風(fēng)味，但成本較高，適合小眾精品路線。

If positioned as a high-end fresh beverage, ultra-high pressure cold sterilization (HPP) technology can be used to sterilize at a pressure of 600 MPa, maximizing the retention of active ingredients and fresh flavors, but at a higher cost, suitable for niche boutique routes.

五、法規(guī)與宣稱：守住合規(guī)底線，講好健康故事

5、 Regulations and claims: Hold the bottom line of compliance and tell a good health story

豆芽與涼瓜均未列入《既是食品又是中藥材的物質(zhì)目錄》，因此在普通食品中不得宣稱“降血糖”“清熱解毒”等治療功效。

Bean sprouts and lianggua are not included in the "Catalogue of Substances that are Both Food and Chinese Medicinal Materials", so they cannot be claimed to have therapeutic effects such as "lowering blood sugar" and "clearing heat and detoxifying" in ordinary food.

合規(guī)表達(dá)建議：

Suggestions for compliance expression:功能描述聚焦于營養(yǎng)成分：“富含植物活性物質(zhì)”“含天然多酚”；

The functional description focuses on nutritional components: "rich in plant active substances" and "containing natural polyphenols";場景化溝通：“適合夏日飲用”“餐后清爽之選”；

Scenario based communication: "Suitable for summer drinking" and "A refreshing choice after meals";若確需功能宣稱，可走保健食品注冊路徑，開展動物實(shí)驗(yàn)與人體試食，但周期長、投入大。

If functional claims are necessary, the health food registration path can be taken to conduct animal experiments and human trials, but the cycle is long and the investment is large.

同時，包裝應(yīng)清晰標(biāo)注“本品不能替代藥物”，避免誤導(dǎo)消費(fèi)者。

At the same time, the packaging should clearly indicate that "this product cannot replace drugs" to avoid misleading consumers.

結(jié)語：健康安全，是技術(shù)更是責(zé)任

Conclusion: Health and safety are not only about technology, but also about responsibility

將豆芽與涼瓜開發(fā)為飲料，本質(zhì)上是對傳統(tǒng)食養(yǎng)智慧的現(xiàn)代轉(zhuǎn)譯。它要求開發(fā)者不僅懂食品科學(xué)，更要懷有對自然的敬畏與對消費(fèi)者的負(fù)責(zé)。從一粒豆子的催芽方式，到一片涼瓜的農(nóng)殘控制；從苦味分子的掩蔽藝術(shù)，到滅菌工藝的精準(zhǔn)拿捏——每一個環(huán)節(jié)都關(guān)乎最終產(chǎn)品的“健康”與“安全”是否名副其實(shí)。