ABC: The fruit should be scalded before juicing, and the nutrients are rarely lost. Many people don't know that when making fruit and vegetable juice in commercial production, it is often necessary to blanch the fruits and vegetables, which can "kill" those oxidases, make the tissue slightly smaller, and then juice, which not only reduces the loss of vitamins, increases the juice yield, but also makes the juice bright and not easy to brown. Especially those vegetables without sour taste, such as carrots, vegetables, celery and fresh sweet corn, must be scalded before juicing.

If it is not boiled, it should be drunk immediately after juicing, and cannot be stored. It can be said that the loss of vitamins and antioxidants is increasing every minute. If the enzyme has been inactivated after boiling and juicing, it should be stored in the refrigerator for one day. However, attention should be paid to minimize the contact between juice and air to avoid oxidative browning.

Boiled juice turns brown easily. Browning doesn't mean it's toxic and harmful, but it's still drinkable. It just shows that the polyphenols in fruits and vegetables are oxidized when exposed to oxygen, and the antioxidant effect will be reduced. At the same time, during storage, the flavor will gradually change, losing its original freshness and delicacy.