Many people don't know that it is often necessary to blanch fruits and vegetables when making fruit and vegetable juice in commercial production. In other words, the fruits and vegetables need to be scalded slightly in boiling water to "kill" those oxidases, or the tissues can be slightly reduced before juicing. This not only reduces the loss of vitamins, but also improves the juice yield, and the juice can be bright in color 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.

As for the satiety of the whole vegetables and fruits, no matter how you squeeze juice, you can't keep it. Therefore, it is better for dieters to eat as a whole, and juicing is not an ideal choice.

Freshly squeezed juice can be kept for up to one day.

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.