燕麥活性乳酸菌飲料兼具燕麥的膳食纖維優(yōu)勢與乳酸菌的腸道調(diào)理功能，是植物基與益生菌賽道的熱門結合點。當前市場產(chǎn)品仍存在風味單一、功能同質(zhì)化等問題，可從以下五大方向進行配方創(chuàng)新研發(fā)，提升產(chǎn)品競爭力：

Oat active lactic acid bacteria beverage combines the dietary fiber advantage of oats with the intestinal regulation function of lactic acid bacteria, making it a popular combination point in the plant-based and probiotic track. The current market products still have problems such as single flavor and homogeneous function. Formula innovation research and development can be carried out in the following five directions to enhance product competitiveness:


一、原料復合化：跨界風味與營養(yǎng)協(xié)同

1、 Raw material compounding: cross-border flavor and nutritional synergy
突破單一燕麥原料限制，通過與其他天然食材復配，實現(xiàn)風味與營養(yǎng)的雙重升級：

Breaking through the limitations of a single oat ingredient, by compounding with other natural ingredients, we achieve a dual upgrade in flavor and nutrition:
- 谷物堅果復合：添加藜麥、奇亞籽、核桃碎等原料，例如將燕麥與藜麥按3:1比例混合酶解，既能增加蛋白質(zhì)與不飽和脂肪酸含量，又能通過藜麥的淡淡清香中和燕麥的厚重感，同時奇亞籽的凝膠特性可提升飲料濃稠度與飽腹感，適配代餐場景。

- 果蔬風味融合：結合當季或功能性果蔬，如添加20%-30%的藍莓汁（富含花青素）、15%-25%的南瓜泥（富含β-胡蘿卜素），或少量生姜汁（去腥提味），打造"燕麥+藍莓乳酸菌"“燕麥南瓜益生菌飲”等特色風味，滿足消費者對天然果香與健康功能的雙重需求。

- 藥食同源食材添加：融入山藥、茯苓、枸杞等溫和藥食同源成分，例如添加5%-8%的山藥泥，其黏液蛋白可與燕麥β-葡聚糖協(xié)同，增強腸道黏膜保護作用，同時賦予產(chǎn)品溫潤口感，瞄準養(yǎng)生保健消費群體。

-Addition of medicinal and edible ingredients: Incorporating yam, Poria cocos, wolfberry, and medicinal and edible ingredients, such as adding 5% -8% yam paste, whose mucin protein can synergize with oat β - glucan to enhance intestinal mucosal protection, while giving the product a warm taste, targeting the health and consumer groups.
二、工藝創(chuàng)新化：提升口感與益生菌活性

2、 Technological Innovation: Enhancing Taste and Probiotic Activity
通過優(yōu)化加工工藝，解決燕麥乳易沉淀、乳酸菌存活期短等痛點：

By optimizing the processing technology, the pain points of easy sedimentation of oat milk and short survival time of lactic acid bacteria can be solved:
- 雙酶解+超微研磨工藝：先采用α-淀粉酶（添加量0.1%-0.2%）在85℃下酶解30分鐘降解淀粉，再用纖維素酶（添加量0.05%-0.1%）在50℃下酶解20分鐘破壞細胞壁，最后經(jīng)1000目超微研磨，使燕麥顆粒粒徑小于10μm，提升飲料順滑度，減少沉淀分層。

- 分段發(fā)酵與包埋技術：先將燕麥漿與乳清蛋白粉（添加量3%-5%）混合殺菌，接入乳酸菌（保加利亞乳桿菌:嗜酸乳桿菌=1:2）在42℃下發(fā)酵3小時，再采用海藻酸鈉-殼聚糖復合包埋技術（包埋率可達85%以上）處理發(fā)酵液，顯著提升益生菌在常溫儲存下的存活率（保質(zhì)期內(nèi)活菌數(shù)≥10^6 CFU/ml）。

- 低溫冷萃工藝：將烘焙后的燕麥片用4℃冷水浸泡12小時，再進行低速研磨過濾，保留燕麥中的熱敏性營養(yǎng)成分（如維生素E），同時賦予產(chǎn)品清爽不膩的口感，區(qū)別于傳統(tǒng)熱加工燕麥乳的厚重風味。

-Low temperature cold extraction process: Soak the baked oatmeal in 4 ℃ cold water for 12 hours, then grind and filter at low speed to retain the heat sensitive nutrients (such as vitamin E) in the oatmeal, while giving the product a refreshing and non greasy taste, different from the heavy flavor of traditional hot processed oat milk.
三、功能精準化：聚焦細分人群需求

3、 Functional Precision: Focusing on the Needs of Segmented Groups
針對不同消費群體的特定需求，強化產(chǎn)品功能屬性：

Strengthening product functional attributes to meet the specific needs of different consumer groups:
- 控糖減脂型：采用赤蘚糖醇、甜菊糖苷等代糖替代蔗糖，添加0.5%-1%的L-阿拉伯糖（抑制蔗糖分解），同時保留燕麥β-葡聚糖（含量≥3g/100ml），打造“零蔗糖、高纖維”配方，適配健身、控糖人群，熱量控制在30kcal/100ml以內(nèi)。

- 腸道養(yǎng)護型：復配低聚果糖（添加量2%-3%）、低聚半乳糖（添加量1%-2%）等益生元，與乳酸菌形成“益生菌+益生元”的協(xié)同作用，促進腸道菌群平衡，同時添加燕麥膳食纖維，增強腸道蠕動，瞄準便秘、腸道功能紊亂人群。

- 兒童成長型：強化鈣（添加碳酸鈣，含量≥100mg/100ml）、維生素D（添加量5μg/100ml）、鋅（添加葡萄糖酸鋅，含量≥0.5mg/100ml）等營養(yǎng)素，采用草莓、香蕉等兒童喜愛的風味，且研磨細膩無顆粒，滿足兒童生長發(fā)育對營養(yǎng)的需求。

四、形態(tài)差異化：突破傳統(tǒng)液態(tài)局限

4、 Morphological differentiation: breaking through the limitations of traditional liquid state
創(chuàng)新產(chǎn)品形態(tài)，拓展消費場景與體驗感：

Innovate product forms, expand consumer scenarios and experiences:
- 可吸凍狀乳酸菌飲：添加1%-2%的卡拉膠、0.5%-1%的結冷膠，通過控制冷卻溫度（25℃冷卻30分鐘）形成半凝固狀凝膠體，采用吸管包裝，口感Q彈爽滑，適合夏季解暑或休閑零食場景。

-Absorbable frozen lactic acid bacteria drink: add 1% -2% carrageenan and 0.5% -1% gelling gum, and form a semi solidified gel by controlling the cooling temperature (cooling at 25 ℃ for 30 minutes). The drink is packed with straw, and its taste is elastic and smooth, suitable for summer or leisure snack scenes.
- 谷物顆粒懸浮型：保留部分經(jīng)預糊化處理的燕麥顆粒（粒徑0.5-1mm，添加量5%-8%），搭配少量水果?。ㄈ缣O果丁、芒果丁），形成“液體+顆粒”的復合口感，增加咀嚼樂趣，區(qū)別于均質(zhì)化液態(tài)飲料。

-Grain particle suspension type: retaining a portion of pre gelatinized oat particles (particle size 0.5-1mm, addition amount 5% -8%), combined with a small amount of fruit cubes (such as apple cubes and mango cubes), forming a "liquid+particle" composite taste, increasing chewing pleasure, and distinguishing it from homogenized liquid drinks.
- 濃縮液+沖泡型：將燕麥乳酸菌發(fā)酵液濃縮至原體積的1/3（固形物含量≥30%），采用小袋包裝，消費者可根據(jù)喜好用溫水、牛奶或氣泡水沖泡，靈活調(diào)整濃度與口感，適配辦公室、旅行等便捷消費場景。

-Concentrated solution+brewing type: Concentrate oat lactic acid bacteria fermentation broth to one-third of its original volume (solid content ≥ 30%), packaged in small bags. Consumers can use warm water, milk, or sparkling water to brew according to their preferences, flexibly adjusting the concentration and taste, suitable for convenient consumption scenarios such as office and travel.
五、清潔標簽化：契合天然健康消費理念

5、 Clean labeling: in line with the concept of natural and healthy consumption
簡化配料表，減少人工添加劑，增強消費者信任度：

Simplify ingredient list, reduce artificial additives, and enhance consumer trust:
- 無添加防腐劑：通過優(yōu)化殺菌工藝（如UHT超高溫瞬時殺菌135℃/2秒）與密封包裝，結合乳酸菌發(fā)酵產(chǎn)生的有機酸（pH值控制在3.8-4.2），實現(xiàn)無防腐劑保鮮，延長保質(zhì)期至6個月以上。

-No added preservatives: By optimizing the sterilization process (such as UHT ultra-high temperature instantaneous sterilization at 135 ℃/2 seconds) and sealed packaging, combined with organic acids produced by lactic acid bacteria fermentation (pH controlled at 3.8-4.2), preservative free preservation is achieved, extending the shelf life to more than 6 months.
- 拒絕人工香精色素：采用天然果蔬汁（如胡蘿卜汁、菠菜汁）調(diào)色，通過燕麥烘焙度（淺烘偏清香，深烘偏焦香）與乳酸菌發(fā)酵風味的調(diào)控，替代人工香精，使產(chǎn)品配料表僅含“燕麥、水、乳酸菌、天然甜味劑/果蔬汁”，符合清潔標簽趨勢。