在追求健康与美味的道路上，人们对饮品的探索从未停歇。从传统的茶、咖啡，到各类果汁、汽水，每一种饮品都承载着独特的风味与文化。如今，随着消费者对健康养生的关注度不断攀升，富含营养的鲜榨果汁逐渐成为市场新宠。在这股健康饮品的浪潮中，甜橙与胡萝卜汁的组合犹如一颗新星，闪耀着独特的光芒，让人不禁好奇：这两种看似普通的食材，能否碰撞出独特的火花，开发成一款令人惊艳的饮料配方呢？​

原料特性：甜蜜与营养的碰撞​



Raw material characteristics: collision of sweetness and nutrition​

​在探讨甜橙与胡萝卜汁饮料配方前，先认识下这两种原料。甜橙是柑橘家族明星，多汁香甜，剥开外皮，金黄果肉饱满多汁、果香浓郁，咬一口酸甜果汁四溢。胡萝卜外表朴实，橙红色根茎脆嫩清甜，是营养宝库。​

Before discussing the recipe for sweet orange and carrot juice drinks, let's first get to know these two ingredients. Sweet oranges are the star of the citrus family, juicy and sweet. When peeled off, the golden flesh is full and juicy, with a rich fruity aroma. A bite of the sweet and sour juice fills the air. Carrots have a simple appearance, with orange red stems that are crisp, tender, and sweet, making them a treasure trove of nutrients. ​营养上，甜橙富含维生素 C、类黄酮、纤维素及多种矿物质，每 100 克含维生素 C 约 30 - 50 毫克 ，是苹果 10 倍左右。维生素 C 能抗氧化、增强免疫力等，类黄酮有多种生物活性，纤维素可促进肠道蠕动。​

胡萝卜营养也丰富，含胡萝卜素、维生素 A、膳食纤维、矿物质等。胡萝卜素能在体内转化为维生素 A，对眼健康重要，每 100 克含胡萝卜素约 4130 微克。膳食纤维助肠道蠕动、控制体重，还含钾、镁等矿物质维持生理功能。​

配方研发：口感与营养的平衡艺术​

Formula development: the art of balancing taste and nutrition（一）口感挑战：如何化土腥为美味​

（1） Taste Challenge: How to turn earthy fishy smell into delicious taste​

​将甜橙与胡萝卜汁开发成饮料，口感调配是关键难题。胡萝卜的土腥味源于萜烯类等挥发性化合物，甜橙的酸度和甜度品种差异大，混合二者要突出特色、避免异味、满足口味需求，调配难度高。​

The key challenge in developing a beverage from sweet orange and carrot juice is to balance the taste. The earthy smell of carrots comes from volatile compounds such as terpenes, while the acidity and sweetness of sweet oranges vary greatly. Mixing the two requires highlighting their characteristics, avoiding off flavors, and meeting taste requirements, making it difficult to mix. ​为解决土腥味，食品科学家尝试多种方法。添加白砂糖等传统甜味剂可掩盖土腥味，但有热量高问题，甜菊糖苷等天然甜味剂低热量、高甜度，受关注。​

To solve the earthy smell, food scientists have tried various methods. Adding traditional sweeteners such as white sugar can mask the earthy smell, but there is a problem of high calorie content. Natural sweeteners such as steviol glycosides have low calorie content and high sweetness, which have attracted attention. ​酸味剂如柠檬酸、苹果酸能平衡口感、增加清爽感、辅助防腐，不过用量需精确控制。​

Sour agents such as citric acid and malic acid can balance the taste, increase freshness, and assist in preservation, but the dosage needs to be precisely controlled. ​运用香草提取物等天然香料能增添香气、提升口感愉悦感，使用时要选天然安全产品并严控添加量。​

The use of natural spices such as vanilla extract can enhance aroma and taste pleasure. When using, it is important to choose natural and safe products and strictly control the amount added. ​（二）营养协同：1+1>2 的奥秘​

（2） Nutritional synergy: the mystery of 1+1>2​

​开发甜橙与胡萝卜汁饮料，不仅要注重口感，更要关注营养成分协同，实现 1+1>2 的营养效果。胡萝卜含胡萝卜素、维生素 A 等，甜橙含维生素 C、类黄酮等。如何科学配比营养成分、发挥最佳保健功效是研发核心问题。​

维生素 C 能抗氧化，保护维生素 A，促进胶原蛋白合成，预防心血管疾病。胡萝卜素可转化为维生素 A，有益眼睛健康，预防眼部疾病。类黄酮有抗氧化等多种生物活性，与维生素 C、胡萝卜素协同能增强免疫力、预防慢性疾病。​

为实现科学配比，需专业科研团队深入研究和大量实验，结合人体营养需求与吸收特点，调整甜橙与胡萝卜汁比例、添加辅助成分来制定合理配方。研究发现，甜橙与胡萝卜汁比例为 3:2 时，营养成分能较好平衡，还可添加钾、镁等富含矿物质的成分丰富营养价值。​

生产工艺：锁住营养与品质​

Production process: Lock in nutrition and quality当精心调配好甜橙与胡萝卜汁的配方后，接下来就进入了关键的生产环节。这一过程犹如一场精细的艺术创作，每一个步骤都关乎着饮料的品质与营养。从原料的预处理，到杀菌、灌装等环节，每一个细节都需要严格把控，以确保最终产品既能保留原料的天然营养，又能拥有良好的口感和稳定性。​

（一）营养保卫战：对抗加工损失​

（1） Nutritional Defense War: Fighting against Processing Losses​

​在饮料生产中，加热、杀菌等工艺会造成胡萝卜和甜橙营养成分损失，比如高温杀菌会破坏维生素 C、类黄酮等热敏性营养物质，传统巴氏杀菌下，甜橙与胡萝卜汁中维生素 C 损失率达 30%-50%，降低饮料营养价值。​

为保留营养，现代食品工业探索创新，采用先进工艺。低温浓缩技术利用低温下水分快蒸发、热敏性营养成分稳定的原理，通过降压使果汁低温沸腾蒸发水分实现浓缩，能将营养成分损失率控制在 10% 以内 。​

To preserve nutrition, the modern food industry explores innovation and adopts advanced processes. Low temperature concentration technology utilizes the principle of rapid evaporation of water at low temperatures and stable thermal sensitive nutrients. By reducing pressure, the juice boils at low temperatures and evaporates water to achieve concentration, which can control the loss rate of nutrients within 10%. ​超高压杀菌技术是有效的非热杀菌法，在常或低温下对包装食品施加 100 至 600MPa 高压并持续一定时间，能杀菌、抑制酶活性，减少营养丧失。研究表明，该技术能使胡萝卜汁类胡萝卜素、可溶性蛋白含量增高，pH 下降、稳定性提高，杀菌效果比加热处理好，营养成分保存率更优，VC 达 65.38%，总胡萝卜素达 93.28% ，可保持营养、改善风味、提高品质、延长货架期。​

（二）稳定与保鲜：延长饮品寿命​

（2） Stability and freshness: extending the lifespan of beverages​

​胡萝卜甜橙保健型饮料营养丰富，但易受微生物污染和氧化变质影响，在储存销售时会出现分层、沉淀、变色等问题，原因是营养成分被微生物分解及与氧气发生氧化反应。​

Carrot sweet orange health drinks are rich in nutrients, but they are susceptible to microbial contamination and oxidation deterioration. When stored and sold, problems such as layering, sedimentation, and discoloration may occur due to the decomposition of nutrients by microorganisms and oxidation reactions with oxygen. ​为解决稳定性和保质期问题，要研发合适的稳定剂、防腐剂，优化包装材料和储存条件。常用稳定剂如黄原胶和 CMC，复配使用效果更佳，黄原胶和 CMC 添加量均为 0.10% 时，饮料常温储存 3 个月仍能保持良好稳定性。​

防腐剂要选安全有效的，如山梨酸钾、苯甲酸钠，需严格控制用量，山梨酸钾最大使用量 0.5g/kg，苯甲酸钠最大使用量 0.2g/kg 。​

Preservatives should be selected that are safe and effective, such as potassium sorbate and sodium benzoate. The dosage should be strictly controlled, with a maximum usage of 0.5g/kg for potassium sorbate and 0.2g/kg for sodium benzoate. ​包装材料很关键，常用的 PET 瓶、玻璃瓶、利乐包各有特点，利乐包较为理想。还可在包装中加吸氧剂、除水剂等保鲜辅助剂，抑制微生物生长和氧化反应，延长保质期。​

Packaging materials are crucial, and commonly used PET bottles, glass bottles, and Tetra Pak each have their own characteristics, with Tetra Pak being the most ideal. Oxygen absorbers, water removers, and other preservation aids can also be added to the packaging to inhibit microbial growth and oxidation reactions, thereby extending the shelf life. ​价值提升策略：让饮料脱颖而出​

Value Enhancement Strategy: Making Beverages Stand Out（一）定位健康：迎合养生潮流​

（1） Positioning health: catering to the trend of health preservation​

​如今人们健康意识不断提升，“预防为主” 的观念深入人心。市场调研数据显示，健康饮品市场发展迅猛，年增长率超 15% ，消费者对有保健功能的饮品需求大增，不再只看重口感，更关注营养健康价值。​

Nowadays, people's health awareness is constantly improving, and the concept of "prevention first" is deeply rooted in people's hearts. Market research data shows that the healthy beverage market is developing rapidly, with an annual growth rate of over 15%. Consumers' demand for beverages with health functions has increased significantly, no longer only focusing on taste, but also paying more attention to nutritional and health value. ​甜橙与胡萝卜汁饮料含多种维生素、矿物质和生物活性成分，有抗氧化、增强免疫力等保健功效。产品定位应围绕这些健康优势，打造成养生饮品，通过宣传让消费者了解其既能满足口感，又能提供营养呵护，以此吸引追求高品质生活的消费群体。​

（二）多元场景：融入生活点滴​

（2） Diverse Scenarios: Integrating into Everyday Life​

​为提升饮料市场价值，需挖掘多元消费场景。日常生活中，它可作早餐搭配，工作间隙饮用能缓解疲劳、补充能量，晚餐后喝有助于消化。对运动爱好者和健身人群，运动前后饮用可补充流失的水分和营养，促进新陈代谢，满足其运动时的营养需求。在礼品市场，它因天然健康，搭配精美包装，是节日、生日等特殊场合传递健康关怀的贴心实用礼物。精准营销不同消费场景，能扩大市场份额，提升品牌知名度和美誉度。​

（三）创新包装：颜值即正义​

（3） Innovative packaging: Beauty is justice​

​在颜值至上的时代，独特新颖的包装设计能吸引消费者目光、激发购买欲。对甜橙与胡萝卜汁饮料而言，创新包装是提升产品价值的重要手段。可从形状、颜色、材质多方面打造独特视觉效果，如用异形瓶身，以橙和橙红色为主色调搭配清新色，采用环保纸质或可降解塑料包装。还能选择个性化包装，提供定制服务满足印照片等需求，增加附加值与品牌忠诚度。融入互动元素，设置 AR 二维码让消费者参与游戏等，丰富消费体验，助力产品在竞争中脱颖而出。​

市场展望：甜橙胡萝卜汁饮料的未来蓝图​

Market Outlook: Future Blueprint for Sweet Orange and Carrot Juice Beverages​