在全球功能性食品浪潮中，深色漿果因其卓越的抗氧化能力和獨(dú)特的風(fēng)味層次，正成為高端健康飲品的核心原料。黑莓（Blackberry）——這一被譽(yù)為“抗氧化之王”的薔薇科聚合果，憑借其高含量的花青素、鞣花酸、維生素C、膳食纖維及多酚類(lèi)物質(zhì)，不僅在歐美市場(chǎng)廣受推崇，在中國(guó)也逐漸從“小眾野果”走向“健康明星”。然而，將黑莓開(kāi)發(fā)為商業(yè)化飲料產(chǎn)品，若僅停留在“榨汁+糖+水”的初級(jí)階段，極易陷入同質(zhì)化競(jìng)爭(zhēng)。如何通過(guò)系統(tǒng)性配方開(kāi)發(fā)，挖掘并放大其差異化價(jià)值，是決定產(chǎn)品能否在激烈市場(chǎng)中占據(jù)高端定位的關(guān)鍵。佳味添成將從活性成分保留、風(fēng)味平衡、功能協(xié)同、質(zhì)構(gòu)創(chuàng)新、清潔標(biāo)簽構(gòu)建及文化價(jià)值賦能六大維度，深入探討黑莓飲料的高價(jià)值配方研發(fā)路徑。

一、活性成分最大化：鎖定黑莓的核心健康資產(chǎn)



1、 Maximizing Active Ingredients: Locking in BlackBerry's Core Health Assets

黑莓的價(jià)值不在其甜度，而在其豐富的生物活性物質(zhì)。研究表明，每100克黑莓含花青素高達(dá)150–300 mg，ORAC（氧自由基吸收能力）值超過(guò)8000 μmol TE/100g，遠(yuǎn)超藍(lán)莓與草莓。其中，矢車(chē)菊素-3-葡萄糖苷（Cyanidin-3-glucoside）和鞣花酸（Ellagic acid）具有抗炎、抗癌、保護(hù)心血管及延緩認(rèn)知衰退的潛力。



然而，這些成分對(duì)光、熱、氧極為敏感。傳統(tǒng)熱殺菌工藝可導(dǎo)致花青素?fù)p失高達(dá)40%以上。因此，配方開(kāi)發(fā)必須圍繞“活性保留”進(jìn)行：

However, these components are extremely sensitive to light, heat, and oxygen. The traditional heat sterilization process can result in anthocyanin loss of up to 40% or more. Therefore, formula development must revolve around "activity retention":采用非熱加工技術(shù)：如HPP（超高壓處理）或膜過(guò)濾冷殺菌，確保終產(chǎn)品花青素保留率≥85%；

Using non thermal processing techniques such as HPP (ultra-high pressure treatment) or membrane filtration cold sterilization to ensure that the final product anthocyanin retention rate is ≥ 85%;pH精準(zhǔn)調(diào)控：花青素在pH 3.0–3.5時(shí)呈穩(wěn)定紫紅色，配方應(yīng)通過(guò)天然檸檬酸將pH控制在此區(qū)間，避免褐變；

PH precise regulation: Anthocyanins exhibit a stable purple red color at pH 3.0-3.5, and the formula should control the pH within this range using natural citric acid to avoid browning;抗氧化協(xié)同體系：添加微量維生素C（抗壞血酸）或迷迭香提取物，形成“自保護(hù)+外防護(hù)”雙重機(jī)制，延長(zhǎng)貨架期內(nèi)色澤與活性穩(wěn)定性。

Antioxidant synergistic system: Adding trace amounts of vitamin C (ascorbic acid) or rosemary extract to form a dual mechanism of "self-protection+external protection", extending the color and activity stability during shelf life.

只有真正保留“看得見(jiàn)的紫色”與“測(cè)得到的活性”，才能支撐“超級(jí)食物”的高端定位。

Only by truly preserving the "visible purple" and "measured activity" can we support the high-end positioning of "superfoods".二、風(fēng)味平衡藝術(shù)：破解“酸澀重、后苦明顯”的感官難題

2、 Flavor balance art: solving the sensory problem of "heavy sourness and obvious aftertaste"

黑莓雖美，但其高酸（總酸2.5–3.5%）、高單寧（澀感）及種子帶來(lái)的微苦味，使其直接飲用體驗(yàn)不佳。若簡(jiǎn)單加糖掩蓋，則背離健康初衷。差異化配方需實(shí)現(xiàn)“去弊存利”：

Although blackberries are beautiful, their high acidity (total acidity 2.5-3.5%), high tannins (astringency), and the slight bitterness brought by seeds make their direct drinking experience unsatisfactory. If sugar is simply added to cover up, it deviates from the original intention of health. Differentiated formulas need to achieve "eliminating disadvantages and retaining advantages":酶解預(yù)處理：使用單寧酶與果膠酶在低溫下處理黑莓漿，降解澀味單寧，提升出汁率與澄清度；

Enzymatic pretreatment: Treat blackberry pulp with tannase and pectinase at low temperatures to degrade astringent tannins and improve juice yield and clarity;天然甜感優(yōu)化：以羅漢果甜苷（Mogroside V）或甜葉菊苷替代蔗糖，提供圓潤(rùn)甜感而不升血糖，同時(shí)其輕微草本尾韻可中和黑莓苦味；

Optimization of natural sweetness: replace sucrose with mogroside V or stevioside to provide mellow sweetness without raising blood sugar, and its slight herbal tail can neutralize the bitter taste of blackberry;風(fēng)味協(xié)同設(shè)計(jì)：

Flavor Collaborative Design:柑橘調(diào)和：添加5%–8%血橙或柚子汁，利用其揮發(fā)性酯類(lèi)提升香氣明亮度；

Citrus blending: Add 5% -8% blood orange or grapefruit juice, and use its volatile esters to enhance the brightness of the aroma;草本點(diǎn)綴：微量薄荷或羅勒提取物（0.05%以下），構(gòu)建“森林漿果+清晨露水”的清新意象；

Herbal embellishment: trace amounts of mint or basil extract (less than 0.05%), creating a fresh image of "forest berries+morning dew";發(fā)酵轉(zhuǎn)化：采用短時(shí)乳酸菌發(fā)酵（如植物乳桿菌），將部分有機(jī)酸轉(zhuǎn)化為乳酸，柔化酸感，同時(shí)生成新風(fēng)味物質(zhì)。

Fermentation conversion: Short term lactic acid bacteria fermentation (such as Lactobacillus plantarum) is used to convert some organic acids into lactic acid, soften the acidity, and generate new flavor compounds.

目標(biāo)是實(shí)現(xiàn)“入口明亮—中段飽滿(mǎn)—尾韻干凈”的高級(jí)風(fēng)味結(jié)構(gòu)。

The goal is to achieve an advanced flavor structure of "bright entrance, full middle section, and clean finish".三、功能價(jià)值強(qiáng)化：從“抗氧化”到“精準(zhǔn)健康場(chǎng)景”

3、 Functional value enhancement: from "antioxidant" to "precision health scenario"

黑莓的健康價(jià)值不應(yīng)停留在泛泛的“抗衰老”口號(hào)，而應(yīng)通過(guò)配方復(fù)配切入具體生活場(chǎng)景：

The health value of blackberries should not be limited to the general slogan of "anti-aging", but should be incorporated into specific life scenarios through formula formulation:腦力支持型：復(fù)配核桃肽或磷脂酰絲氨酸（PS），結(jié)合黑莓花青素穿越血腦屏障的能力，主打“學(xué)生黨/程序員護(hù)腦飲”；

Brain support type: Compound walnut peptide or phosphatidylserine (PS), combined with the ability of blackberry anthocyanins to cross the blood-brain barrier, focusing on "student party/programmer brain protection drink";女性健康型：添加月見(jiàn)草油微囊（富含γ-亞麻酸）或當(dāng)歸多糖，強(qiáng)化“經(jīng)期舒緩、氣血滋養(yǎng)”的中醫(yī)食療邏輯；

Women's Health Type: Adding evening primrose oil microcapsules (rich in gamma linolenic acid) or Angelica polysaccharides to strengthen the traditional Chinese medicine dietary therapy logic of "menstrual relief and nourishing qi and blood";運(yùn)動(dòng)恢復(fù)型：結(jié)合電解質(zhì)（鉀、鎂）與支鏈氨基酸（BCAA），利用黑莓抗炎特性緩解運(yùn)動(dòng)后肌肉氧化損傷；

Exercise recovery type: Combining electrolytes (potassium, magnesium) and branched chain amino acids (BCAA), utilizing the anti-inflammatory properties of blackberries to alleviate muscle oxidative damage after exercise;腸道友好型：保留部分黑莓籽粉（經(jīng)超微粉碎）作為天然膳食纖維源，搭配益生元（低聚半乳糖），打造“高纖輕暢”概念。

Intestinal friendly: Retain some blackberry seed powder (finely ground) as a natural dietary fiber source, combined with prebiotics (oligogalactose) to create the concept of "high fiber, light and smooth".

每一款產(chǎn)品都應(yīng)有明確的功能主張與目標(biāo)人群，避免“萬(wàn)能但無(wú)用”。

Each product should have a clear functional proposition and target audience to avoid being "omnipotent but useless".四、質(zhì)構(gòu)與形態(tài)創(chuàng)新：打破“果汁=稀湯”的固有印象

4、 Innovation in texture and form: breaking the inherent impression of 'juice=soup'

傳統(tǒng)果汁飲料質(zhì)地單一，而黑莓具備開(kāi)發(fā)多元形態(tài)的潛力：

Traditional fruit juice drinks have a single texture, while blackberries have the potential to develop diverse forms:帶果肉NFC版本：保留10%–15%微細(xì)化果渣，提供“真實(shí)果感”與飽腹感，契合“清潔標(biāo)簽”趨勢(shì)；

NFC version with pulp: retains 10% -15% of fine fruit residue, providing a "real fruit feeling" and satiety, in line with the trend of "clean labels";氣泡黑莓飲：采用微碳酸化技術(shù)（CO? 1.2–1.8 volumes），打造“深色氣泡水”新品類(lèi)，滿(mǎn)足Z世代對(duì)趣味與健康的雙重需求；

Bubble Blackberry Drink: Using micro carbonation technology (CO ? 1.2-1.8 volumes), creating a new category of "dark bubble water" to meet the dual needs of Generation Z for fun and health;植物基黑莓奶昔：以燕麥奶或杏仁奶為基底，加入黑莓凍干粉，制成高纖高蛋白代餐飲，切入輕斷食市場(chǎng)。

Plant based blackberry milkshake: Based on oat milk or almond milk, add blackberry freeze-dried powder to make a high fiber and high protein meal replacement, entering the light fasting market.

通過(guò)形態(tài)創(chuàng)新，黑莓飲料可覆蓋從即飲、佐餐到代餐的全場(chǎng)景。

Through innovative forms, BlackBerry beverages can cover the entire scene from ready to drink, meal pairing to meal replacement.五、清潔標(biāo)簽與可持續(xù)敘事：構(gòu)建高端信任資產(chǎn)

5、 Clean labels and sustainable narratives: building high-end trust assets

高端消費(fèi)者不僅關(guān)注成分，更關(guān)注來(lái)源與倫理。配方開(kāi)發(fā)需融入可持續(xù)理念：

High end consumers not only focus on ingredients, but also on sources and ethics. Formula development needs to incorporate sustainable concepts:100%真實(shí)黑莓：標(biāo)注“無(wú)香精、無(wú)色素、無(wú)防腐劑”，使用NFC（非濃縮還原）果汁；

100% real blackberry: marked with "no essence, no pigment, no preservative", using NFC (non concentrated reduction) juice;零添加糖承諾：依靠黑莓自身糖分（Brix 10–12°）與天然代糖達(dá)成理想甜度；

Zero added sugar commitment: relying on blackberry's own sugar (Brix 10-12 °) and natural sugar substitutes to achieve ideal sweetness;產(chǎn)地溯源：優(yōu)選有機(jī)認(rèn)證或野生采摘黑莓，強(qiáng)調(diào)“無(wú)農(nóng)殘、生態(tài)種植”；

Origin tracing: Select organic certified or wild picked blackberries, emphasizing "no pesticide residue, ecological planting";包裝環(huán)保：采用可回收鋁瓶或植物基PET，傳遞品牌責(zé)任感。

Environmentally friendly packaging: using recyclable aluminum bottles or plant-based PET to convey brand responsibility.

這些細(xì)節(jié)共同構(gòu)成產(chǎn)品的“信任溢價(jià)”。

These details together constitute the 'trust premium' of the product.六、文化價(jià)值賦能：講好“深色力量”的東方故事

6、 Empowering Cultural Values: Telling the Eastern Story of 'Dark Power' Well

在西方，黑莓象征神秘與力量；在中國(guó)，可將其與“黑色入腎”“滋陰養(yǎng)血”的中醫(yī)理論結(jié)合，打造“東方超級(jí)漿果”敘事。包裝設(shè)計(jì)可融合水墨、山林等元素，傳遞“自然之力，內(nèi)養(yǎng)于黑”的哲學(xué)。

In the West, blackberries symbolize mystery and power; In China, it can be combined with the traditional Chinese medicine theories of "black entering the kidneys" and "nourishing yin and nourishing blood" to create a narrative of "Oriental super berries". Packaging design can integrate elements such as ink painting and mountain forests, conveying the philosophy of "the power of nature, nurtured in darkness".結(jié)語(yǔ)：讓一顆黑莓，成為健康飲品的價(jià)值標(biāo)桿

Conclusion: Making a Blackberry a Value Benchmark for Healthy Beverages