麦胚和绿豆可以开发成哪种类型的饮料比较符合
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发表时间：2025-10-25 10:28
在当下饮品市场，健康与创新是核心主题。随着人们生活水平和健康意识提升，消费者追求天然、营养、低热量饮品。这促使天然、低糖、功能性饮料品类崛起。植物基饮料如椰汁、豆奶，因营养丰富、低脂肪等特点受喜爱；能量饮料能快速补充体力，受运动爱好者和熬夜人群青睐，运动饮料可助力运动后身体恢复；100% 纯果汁无添加，保留水果原味和营养，备受关注。在此市场环境下，将富含多种营养的麦胚和绿豆开发成新型饮料极具潜力，有望融合二者优势，给消费者带来全新健康饮品体验。
麦胚与绿豆：被忽视的宝藏原料
Wheat germ and mung bean: overlooked treasure ingredients
在饮品创新的征程中，探寻独特且营养丰富的原料是关键所在。麦胚和绿豆，这两种看似平凡的食材，实则蕴含着巨大的开发潜力，宛如两颗被忽视的明珠，亟待在饮品市场中绽放光芒。
In the journey of beverage innovation, exploring unique and nutritious ingredients is the key. Wheat germ and mung bean, these seemingly ordinary ingredients, actually contain enormous development potential, like two overlooked pearls that urgently need to shine in the beverage market.
麦胚：营养界的 “隐藏王者”
Wheat germ: the 'hidden king' of nutrition
麦胚是小麦加工的珍贵副产品，虽体积小却浓缩小麦绝大部分精华，堪称营养界 “隐藏王者”。
Wheat germ is a precious by-product of wheat processing. Although it is small in size, it concentrates most of the essence of wheat, which can be called the "hidden king" in the nutrition industry.
麦胚营养丰富，含多种人体必需营养成分。不饱和脂肪酸如亚油酸和亚麻酸，是人体无法自行合成的必需脂肪酸，能降低胆固醇、减少心血管疾病风险，促进大脑和神经系统发育，对儿童青少年成长很重要。
Wheat germ is rich in nutrients and contains various essential nutrients for the human body. Unsaturated fatty acids such as linoleic acid and linolenic acid are essential fatty acids that the human body cannot synthesize on its own. They can lower cholesterol, reduce the risk of cardiovascular disease, promote brain and nervous system development, and are important for the growth of children and adolescents.
维生素家族庞大，维生素 E 抗氧化，能清除自由基、延缓衰老、保护皮肤；B 族维生素参与新陈代谢，维持神经系统正常功能等。矿物质方面，富含钙、铁、锌、硒等微量元素，分别对骨骼健康、预防贫血、生长发育、增强免疫力等有重要作用。
麦胚蛋白质含量超 30%，氨基酸组成接近人体需求，易于吸收，是构成人体细胞和组织的基本物质。还含有丰富膳食纤维，可促进肠道蠕动，预防便秘和结肠癌，控制体重和预防糖尿病。
Wheat germ protein content exceeds 30%, with an amino acid composition close to the human body's needs, easy to absorb, and is the basic substance that constitutes human cells and tissues. It also contains rich dietary fiber, which can promote intestinal peristalsis, prevent constipation and colon cancer, control weight and prevent diabetes.
绿豆：夏日消暑 “担当”
Green beans: the "responsibility" of summer heat dissipation
绿豆是夏季常见食材，因清爽口感和卓越消暑功效深受喜爱，堪称夏日消暑 “担当”。
Green beans are a common ingredient in summer, loved for their refreshing taste and excellent cooling effect, and can be called the "responsibility" of summer cooling.
绿豆营养丰富，富含蛋白质，氨基酸组成合理，赖氨酸含量高，与谷类搭配能提高蛋白质利用率；含膳食纤维，可促进肠道健康、控制体重；维生素 B 族丰富，还有一定量的维生素 C 和 E，能维持新陈代谢、增强免疫力；矿物质方面，钙、铁、钾等元素齐全，对骨骼、血液、心脏健康等意义重大。
绿豆有独特药用价值，性凉味甘，具清热解毒、消暑利水功效。夏季喝绿豆汤可清热解暑，缓解不适；它还能解毒，与有毒化合物结合，减少毒性，误食有毒物质或农药中毒时，常作急救辅助手段。
Green beans have unique medicinal value, with a cool and sweet taste, and have the effects of clearing heat, detoxifying, relieving heat, and promoting diuresis. Drinking mung bean soup in summer can clear heat, relieve summer heat, and alleviate discomfort; It can also detoxify, bind with toxic compounds, reduce toxicity, and is often used as an emergency aid when ingesting toxic substances or being poisoned by pesticides.
麦胚绿豆饮料开发方向
Development direction of malt green bean beverage
清爽型复合果蔬汁饮料
Refreshing compound fruit and vegetable juice beverage
在追求健康与美味的饮品市场，清爽型复合果蔬汁饮料颇受消费者青睐，将麦胚和绿豆融入其中，既添丰富营养，又增独特风味。
In the beverage market that pursues health and deliciousness, refreshing compound fruit and vegetable juice drinks are highly favored by consumers. By incorporating wheat germ and mung beans, they not only add rich nutrients but also enhance unique flavors.
麦胚富含蛋白质、维生素 E 等，绿豆含丰富蛋白质、膳食纤维等，两者结合营养更全面，醇厚与清爽交融，带来全新口感体验。
Wheat germ is rich in protein, vitamin E, etc., while mung beans are rich in protein, dietary fiber, etc. The combination of the two provides a more comprehensive nutrition, blending richness and freshness, bringing a new taste experience.
制作时，先分别对麦胚和绿豆预处理，麦胚清洗浸泡，绿豆筛选去杂后浸泡。接着榨汁，可加适量水和苹果、柠檬等果蔬。榨汁后过滤去残渣，依个人口味加蜂蜜等甜味剂，再均质处理，最后杀菌、灌装。
During production, the wheat germ and mung bean are pre treated separately. The wheat germ is washed and soaked, while the mung bean is screened and soaked after removing impurities. Then squeeze the juice, adding an appropriate amount of water and fruits and vegetables such as apples and lemons. After juicing, filter out the residue, add sweeteners such as honey according to personal taste, homogenize, and finally sterilize and fill.
市场上已有苹果胡萝卜汁等复合果蔬汁饮料取得佳绩，麦胚绿豆复合果蔬汁饮料作为创新产品，有独特营养优势和口感特点，有望在市场占据一席之地，适合早餐搭配食物或运动后、夏日饮用。
Compound fruit and vegetable juice beverages such as apple and carrot juice have achieved good results in the market. As an innovative product, the wheat germ mung bean compound fruit and vegetable juice beverage has unique nutritional advantages and taste characteristics, and is expected to occupy a place in the market. It is suitable for breakfast pairing with food or drinking after exercise and summer.
发酵型乳酸菌饮料
Fermented lactobacillus beverage
在饮品创新浪潮中，发酵型乳酸菌饮料因健康魅力成市场新宠，将麦胚和绿豆融入其制作极具创意潜力。
In the wave of beverage innovation, fermented lactic acid bacteria drinks have become a new favorite in the market due to their health appeal, and incorporating wheat germ and mung beans into their production has great creative potential.
乳酸菌是发酵型乳酸菌饮料核心，对人体有益，能调节肠道菌群等。当它与麦胚、绿豆相遇，麦胚和绿豆营养成分变化，产生独特风味物质，营养更易吸收，比如部分碳水化合物转化为乳酸，蛋白质分解为小分子肽和氨基酸。
制作发酵型麦胚绿豆乳酸菌饮料，先预处理麦胚和绿豆，再磨浆，可加牛奶等辅料丰富口感。磨浆后杀菌，冷却至适宜温度接入乳酸菌发酵剂，常见菌种有保加利亚乳杆菌等，控制好发酵温度（37℃ - 42℃）和时间（6 - 12 小时）。发酵完成后加甜味剂等后处理，再均质、杀菌和灌装。
市场上发酵型乳酸菌饮料已占一定份额，如养乐多等受消费者喜爱。麦胚绿豆发酵型乳酸菌饮料作为创新产品，有独特营养优势和口感特点，适合多种场景，有望在市场脱颖而出。
Fermented lactic acid bacteria beverages have gained a certain share in the market, such as Yakult, which is popular among consumers. As an innovative product, fermented lactic acid bacteria beverage with wheat germ and mung bean has unique nutritional advantages and taste characteristics, suitable for various scenarios, and is expected to stand out in the market.
功能性植物蛋白饮料
Functional plant protein beverage
在追求健康与营养的饮品市场中，功能性植物蛋白饮料崭露头角。以麦胚和绿豆为原料开发此类饮料，能满足消费者需求，为市场注入活力。
In the beverage market that pursues health and nutrition, functional plant-based protein drinks have emerged. Developing such beverages using wheat germ and mung beans as raw materials can meet consumer demand and inject vitality into the market.
麦胚和绿豆是优质植物蛋白源，两者结合可提供更全面植物蛋白，且富含多种营养成分，能协同提升饮料营养价值。
Wheat germ and mung bean are high-quality plant protein sources, and their combination can provide more comprehensive plant protein, rich in various nutrients, and can synergistically enhance the nutritional value of beverages.
制作该饮料工序精细，需预处理原料，用碱提酸沉法、酶解法等提取蛋白，控制好提取条件。提取后过滤、浓缩提取液，按要求添加营养成分和辅料，注意比例和顺序。之后均质、杀菌、灌装，杀菌方法有高温瞬时杀菌、巴氏杀菌等，灌装时控制量和速度。
市场上已有成绩不错的植物蛋白饮料，麦胚绿豆功能性植物蛋白饮料作为创新产品，有独特营养优势和口感特点，有望立足市场，适合早餐、下午茶补充营养，也是特殊人群的蛋白质来源。
There are already successful plant-based protein drinks on the market. As an innovative product, functional plant-based protein drinks made from wheat germ and mung beans have unique nutritional advantages and taste characteristics, and are expected to establish themselves in the market. They are suitable for supplementing nutrition in breakfast and afternoon tea, and are also a source of protein for special populations.
市场展望与前景
Market outlook and prospects
将麦胚和绿豆开发成饮料，在注重健康营养的饮品市场优势明显、前景广阔。其丰富营养能满足消费者对天然营养饮品的需求，不同类型的麦胚绿豆饮料因独特口感和功能特点，有望吸引不同消费群体。
Developing wheat germ and mung beans into beverages has obvious advantages and broad prospects in the beverage market that emphasizes health and nutrition. Its rich nutrition can meet consumers' demand for natural nutritional drinks, and different types of wheat germ mung bean drinks are expected to attract different consumer groups due to their unique taste and functional characteristics.
随着人们健康意识提高，对健康饮品需求持续增长，麦胚绿豆饮料凭借健康营养特性将在市场占得一席之地。近年来健康饮品市场规模逐年扩大，预计麦胚绿豆饮料市场未来发展态势良好，市场份额有望提升。
With the improvement of people's health awareness and the continuous growth of demand for healthy drinks, wheat germ mung bean drinks will occupy a place in the market with their healthy and nutritional characteristics. In recent years, the market size of healthy beverages has been expanding year by year, and it is expected that the future development trend of the wheat germ mung bean beverage market will be good, and the market share is expected to increase.
麦胚和绿豆的开发为饮料行业产品创新提供新思路。企业可优化配方、改进工艺推出更多产品，加强品牌建设和市场推广，助力产品成功。
The development of wheat germ and mung bean provides new ideas for product innovation in the beverage industry. Enterprises can optimize formulas, improve processes, launch more products, strengthen brand building and market promotion, and help products succeed.
麦胚与绿豆：被忽视的宝藏原料
Wheat germ and mung bean: overlooked treasure ingredients
在饮品创新的征程中，探寻独特且营养丰富的原料是关键所在。麦胚和绿豆，这两种看似平凡的食材，实则蕴含着巨大的开发潜力，宛如两颗被忽视的明珠，亟待在饮品市场中绽放光芒。
In the journey of beverage innovation, exploring unique and nutritious ingredients is the key. Wheat germ and mung bean, these seemingly ordinary ingredients, actually contain enormous development potential, like two overlooked pearls that urgently need to shine in the beverage market.
麦胚：营养界的 “隐藏王者”
Wheat germ: the 'hidden king' of nutrition
麦胚是小麦加工的珍贵副产品，虽体积小却浓缩小麦绝大部分精华，堪称营养界 “隐藏王者”。
Wheat germ is a precious by-product of wheat processing. Although it is small in size, it concentrates most of the essence of wheat, which can be called the "hidden king" in the nutrition industry.
麦胚营养丰富，含多种人体必需营养成分。不饱和脂肪酸如亚油酸和亚麻酸，是人体无法自行合成的必需脂肪酸，能降低胆固醇、减少心血管疾病风险，促进大脑和神经系统发育，对儿童青少年成长很重要。
Wheat germ is rich in nutrients and contains various essential nutrients for the human body. Unsaturated fatty acids such as linoleic acid and linolenic acid are essential fatty acids that the human body cannot synthesize on its own. They can lower cholesterol, reduce the risk of cardiovascular disease, promote brain and nervous system development, and are important for the growth of children and adolescents.
维生素家族庞大，维生素 E 抗氧化，能清除自由基、延缓衰老、保护皮肤；B 族维生素参与新陈代谢，维持神经系统正常功能等。矿物质方面，富含钙、铁、锌、硒等微量元素，分别对骨骼健康、预防贫血、生长发育、增强免疫力等有重要作用。
麦胚蛋白质含量超 30%，氨基酸组成接近人体需求，易于吸收，是构成人体细胞和组织的基本物质。还含有丰富膳食纤维，可促进肠道蠕动，预防便秘和结肠癌，控制体重和预防糖尿病。
Wheat germ protein content exceeds 30%, with an amino acid composition close to the human body's needs, easy to absorb, and is the basic substance that constitutes human cells and tissues. It also contains rich dietary fiber, which can promote intestinal peristalsis, prevent constipation and colon cancer, control weight and prevent diabetes.
绿豆：夏日消暑 “担当”
Green beans: the "responsibility" of summer heat dissipation
绿豆是夏季常见食材，因清爽口感和卓越消暑功效深受喜爱，堪称夏日消暑 “担当”。
Green beans are a common ingredient in summer, loved for their refreshing taste and excellent cooling effect, and can be called the "responsibility" of summer cooling.
绿豆营养丰富，富含蛋白质，氨基酸组成合理，赖氨酸含量高，与谷类搭配能提高蛋白质利用率；含膳食纤维，可促进肠道健康、控制体重；维生素 B 族丰富，还有一定量的维生素 C 和 E，能维持新陈代谢、增强免疫力；矿物质方面，钙、铁、钾等元素齐全，对骨骼、血液、心脏健康等意义重大。
绿豆有独特药用价值，性凉味甘，具清热解毒、消暑利水功效。夏季喝绿豆汤可清热解暑，缓解不适；它还能解毒，与有毒化合物结合，减少毒性，误食有毒物质或农药中毒时，常作急救辅助手段。
Green beans have unique medicinal value, with a cool and sweet taste, and have the effects of clearing heat, detoxifying, relieving heat, and promoting diuresis. Drinking mung bean soup in summer can clear heat, relieve summer heat, and alleviate discomfort; It can also detoxify, bind with toxic compounds, reduce toxicity, and is often used as an emergency aid when ingesting toxic substances or being poisoned by pesticides.
麦胚绿豆饮料开发方向
Development direction of malt green bean beverage
清爽型复合果蔬汁饮料
Refreshing compound fruit and vegetable juice beverage
在追求健康与美味的饮品市场，清爽型复合果蔬汁饮料颇受消费者青睐，将麦胚和绿豆融入其中，既添丰富营养，又增独特风味。
In the beverage market that pursues health and deliciousness, refreshing compound fruit and vegetable juice drinks are highly favored by consumers. By incorporating wheat germ and mung beans, they not only add rich nutrients but also enhance unique flavors.
麦胚富含蛋白质、维生素 E 等，绿豆含丰富蛋白质、膳食纤维等，两者结合营养更全面，醇厚与清爽交融，带来全新口感体验。
Wheat germ is rich in protein, vitamin E, etc., while mung beans are rich in protein, dietary fiber, etc. The combination of the two provides a more comprehensive nutrition, blending richness and freshness, bringing a new taste experience.
制作时，先分别对麦胚和绿豆预处理，麦胚清洗浸泡，绿豆筛选去杂后浸泡。接着榨汁，可加适量水和苹果、柠檬等果蔬。榨汁后过滤去残渣，依个人口味加蜂蜜等甜味剂，再均质处理，最后杀菌、灌装。
During production, the wheat germ and mung bean are pre treated separately. The wheat germ is washed and soaked, while the mung bean is screened and soaked after removing impurities. Then squeeze the juice, adding an appropriate amount of water and fruits and vegetables such as apples and lemons. After juicing, filter out the residue, add sweeteners such as honey according to personal taste, homogenize, and finally sterilize and fill.
市场上已有苹果胡萝卜汁等复合果蔬汁饮料取得佳绩，麦胚绿豆复合果蔬汁饮料作为创新产品，有独特营养优势和口感特点，有望在市场占据一席之地，适合早餐搭配食物或运动后、夏日饮用。
Compound fruit and vegetable juice beverages such as apple and carrot juice have achieved good results in the market. As an innovative product, the wheat germ mung bean compound fruit and vegetable juice beverage has unique nutritional advantages and taste characteristics, and is expected to occupy a place in the market. It is suitable for breakfast pairing with food or drinking after exercise and summer.
发酵型乳酸菌饮料
Fermented lactobacillus beverage
在饮品创新浪潮中，发酵型乳酸菌饮料因健康魅力成市场新宠，将麦胚和绿豆融入其制作极具创意潜力。
In the wave of beverage innovation, fermented lactic acid bacteria drinks have become a new favorite in the market due to their health appeal, and incorporating wheat germ and mung beans into their production has great creative potential.
乳酸菌是发酵型乳酸菌饮料核心，对人体有益，能调节肠道菌群等。当它与麦胚、绿豆相遇，麦胚和绿豆营养成分变化，产生独特风味物质，营养更易吸收，比如部分碳水化合物转化为乳酸，蛋白质分解为小分子肽和氨基酸。
制作发酵型麦胚绿豆乳酸菌饮料，先预处理麦胚和绿豆，再磨浆，可加牛奶等辅料丰富口感。磨浆后杀菌，冷却至适宜温度接入乳酸菌发酵剂，常见菌种有保加利亚乳杆菌等，控制好发酵温度（37℃ - 42℃）和时间（6 - 12 小时）。发酵完成后加甜味剂等后处理，再均质、杀菌和灌装。
市场上发酵型乳酸菌饮料已占一定份额，如养乐多等受消费者喜爱。麦胚绿豆发酵型乳酸菌饮料作为创新产品，有独特营养优势和口感特点，适合多种场景，有望在市场脱颖而出。
Fermented lactic acid bacteria beverages have gained a certain share in the market, such as Yakult, which is popular among consumers. As an innovative product, fermented lactic acid bacteria beverage with wheat germ and mung bean has unique nutritional advantages and taste characteristics, suitable for various scenarios, and is expected to stand out in the market.
功能性植物蛋白饮料
Functional plant protein beverage
在追求健康与营养的饮品市场中，功能性植物蛋白饮料崭露头角。以麦胚和绿豆为原料开发此类饮料，能满足消费者需求，为市场注入活力。
In the beverage market that pursues health and nutrition, functional plant-based protein drinks have emerged. Developing such beverages using wheat germ and mung beans as raw materials can meet consumer demand and inject vitality into the market.
麦胚和绿豆是优质植物蛋白源，两者结合可提供更全面植物蛋白，且富含多种营养成分，能协同提升饮料营养价值。
Wheat germ and mung bean are high-quality plant protein sources, and their combination can provide more comprehensive plant protein, rich in various nutrients, and can synergistically enhance the nutritional value of beverages.
制作该饮料工序精细，需预处理原料，用碱提酸沉法、酶解法等提取蛋白，控制好提取条件。提取后过滤、浓缩提取液，按要求添加营养成分和辅料，注意比例和顺序。之后均质、杀菌、灌装，杀菌方法有高温瞬时杀菌、巴氏杀菌等，灌装时控制量和速度。
市场上已有成绩不错的植物蛋白饮料，麦胚绿豆功能性植物蛋白饮料作为创新产品，有独特营养优势和口感特点，有望立足市场，适合早餐、下午茶补充营养，也是特殊人群的蛋白质来源。
There are already successful plant-based protein drinks on the market. As an innovative product, functional plant-based protein drinks made from wheat germ and mung beans have unique nutritional advantages and taste characteristics, and are expected to establish themselves in the market. They are suitable for supplementing nutrition in breakfast and afternoon tea, and are also a source of protein for special populations.
市场展望与前景
Market outlook and prospects
将麦胚和绿豆开发成饮料，在注重健康营养的饮品市场优势明显、前景广阔。其丰富营养能满足消费者对天然营养饮品的需求，不同类型的麦胚绿豆饮料因独特口感和功能特点，有望吸引不同消费群体。
Developing wheat germ and mung beans into beverages has obvious advantages and broad prospects in the beverage market that emphasizes health and nutrition. Its rich nutrition can meet consumers' demand for natural nutritional drinks, and different types of wheat germ mung bean drinks are expected to attract different consumer groups due to their unique taste and functional characteristics.
随着人们健康意识提高，对健康饮品需求持续增长，麦胚绿豆饮料凭借健康营养特性将在市场占得一席之地。近年来健康饮品市场规模逐年扩大，预计麦胚绿豆饮料市场未来发展态势良好，市场份额有望提升。
With the improvement of people's health awareness and the continuous growth of demand for healthy drinks, wheat germ mung bean drinks will occupy a place in the market with their healthy and nutritional characteristics. In recent years, the market size of healthy beverages has been expanding year by year, and it is expected that the future development trend of the wheat germ mung bean beverage market will be good, and the market share is expected to increase.
麦胚和绿豆的开发为饮料行业产品创新提供新思路。企业可优化配方、改进工艺推出更多产品，加强品牌建设和市场推广，助力产品成功。
The development of wheat germ and mung bean provides new ideas for product innovation in the beverage industry. Enterprises can optimize formulas, improve processes, launch more products, strengthen brand building and market promotion, and help products succeed.
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