01 What Is Plant‑Based Fermented Liquid?

Plant‑based fermented liquid, commonly known as enzyme drink, is a traditional fermented food popular in Taiwan, Japan, and other regions.

It is produced by fermenting a mixture of fresh vegetables, fruits, and medicinal‑food homologous herbs. After juicing or extraction, the raw materials undergo probiotic fermentation, resulting in a nutrient‑rich liquid containing bio‑enzymes, probiotics, vitamins, minerals, amino acids, organic acids, polysaccharides, and other functional compounds.

Fermentation significantly improves the shelf life, flavor, and texture of raw materials, while removing undesirable components and enhancing beneficial ones.

Research shows that plant‑based fermented liquids possess multiple health benefits, including antioxidant, anti‑fatigue, anti‑cancer, and digestive regulation effects. Component analysis reveals abundant carbohydrates, amino acids, proteins, phenolics, polysaccharides, and unique bioactive factors — all of which serve as fundamental energy sources.

Through appropriate processing, these liquids can be transformed into sports drinks that are directly absorbed by the body, not only replenishing energy but also enhancing anti‑fatigue capacity, supporting physical health, and reducing exercise‑related injuries.

02 Application in Sports Drinks

Traditional sports drinks mainly contain water, sugars, and electrolytes, designed to replenish energy and electrolytes during and after exercise, reducing physical stress and accelerating recovery.

By adding natural plant extracts and functional factors that improve physical performance without stimulants, sports drinks can be upgraded to enhance anti‑fatigue capacity and address the limitations of conventional products.

Many medicinal‑food homologous plants — such as lily, goji berry, burdock, yam, polygonatum, and asparagus — have proven anti‑fatigue effects. They also provide essential vitamins, amino acids, proteins, fibers, polysaccharides, trace elements, and functional compounds.

When fermented by microorganisms, these raw materials yield fermented liquids that serve as the base for green functional sports drinks. Such beverages:

• Replenish energy and electrolytes quickly

• Relieve fatigue and accelerate recovery

• Contain no banned substances

• Are natural, nutritious, and health‑promoting

Additional advantages include:

• Rich in natural vitamins and minerals, supporting electrolyte balance

• Sweet but not cloying taste, with unique aroma and flavor, enhancing consumer acceptance

• High content of small‑molecule oligosaccharides, easily absorbed for rapid energy supply

• Acidic pH, helping reduce lactic acid accumulation and promoting post‑exercise recovery

• Natural, preservative‑free production, with long shelf stability at room temperature

03 Development of Sports Drinks

Plant‑based fermented liquids, derived from fresh fruits and vegetables, are rich in carbohydrates, oligosaccharides, polysaccharides, vitamins, minerals, phenolics, and amino acids. These not only provide energy but also supplement electrolytes.

By incorporating specific anti‑fatigue fermented liquids, functional sports drinks with enhanced recovery benefits can be developed.

Reference technical process:Raw material selection → Specific extraction → Natural fermentation → Fractionated fermented liquid → Addition of sports drink base → Product formulation → Quality testing → Packaging → Finished product

As national fitness initiatives expand and living standards rise, consumer demand for high‑quality sports drinks continues to grow. Therefore, strict adherence to national quality standards for nutrition indicators, raw materials, and sensory evaluation is essential in product development.

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