Treating apples in hot water at 45℃ for 45min and then crushing them at 30℃ can increase pectin content and zeta potential of suspended particles in juice, and increase turbidity and turbidity stability of juice. When apple is broken, using 0.02% VC and 0.044% NaCl compound anti-browning agent instead of 0.05% ~ 0.08% VC used in domestic reporting technology is economical and can effectively prevent browning. The non-enzymatic browning caused by VC degradation was alleviated. The product produced by this technology has high turbidity and good color, and the average particle size of juice is 65438±0.770 μm m.

In recent years, cloudy apple juice is very popular in Europe, America and Japan, but VC will degrade during the processing and storage of the juice.

It means:

Apple is crushed in hot water at 45℃ for 45 minutes, and the crushing potential can increase the content of pectin and suspended particles in juice, and at 30℃, the turbidity and turbidity stability of juice are increased. When apple is broken, 0.02% VC and 0.044% 0.05% browning agent are used instead of 0.08% VC used in domestic reported technology, which is not only economical, but also has good browning prevention effect and reduces non-enzymatic browning caused by VC degradation. The product produced by this process has high turbidity and good color, and the average particle size of juice particles is 65438±0.770 μm m.

In recent years, cloudy apple juice is popular in Europe, America and Japan. Degradation of VC in fruit juice processing and storage