There are two kinds of apple juice: cloudy apple juice and transparent apple juice. Their basic processing technology is the same, but the difference is that cloudy apple juice adopts homogenization step, while clarified apple juice adopts clarification and filtration step. 1, selecting fruits to eliminate unqualified apples such as rotten fruits, pests and diseases, and serious mechanical damage. 2. Wash, soak and rinse the apples with running water. 3. Trim the unqualified apples with local diseases, insect pests and mechanical damage, and clean them with a stainless steel knife. Qualified apples are cut into petals to remove the core. If you peel the juice, peel it first and then trim it. 4. Break the apples with a stainless steel crusher, and send the broken apples to the juicer in time. 5. Squeeze the apple out of the apple juice with a screw juicer. 6. Heated apple juice should not be stored. Immediately heat it to 85℃ with a jacketed pot or tube sterilizer to inactivate the enzyme, and then cool it to 65℃. 7. Homogenization pressure (turbid juice) 100- 120kg/cm2. Conditional, before homogenization, vacuum degassing above 600 mm Hg is appropriate. 8. Clarification and filtration (transparent juice) Clear apple juice should be clarified and filtered. Clarification by enzyme preparation method first, and then filtration by beverage filter. The filtered apple juice should be clear and transparent. 9. Blend natural apple juice according to the sugar acidity of raw materials until the sugar content of the finished product is 12% and the acidity is about 0.4%. 10. It is best for the factory with canning conditions to use No.5104 can for packaging, with 200g transparent apple juice, or can it with automatic quantitative canning machine. The temperature of juice before canning (bottling) is generally not lower than 70℃. 1 1. When sealing with a metal can, it should be sealed with a can sealing machine, bottled, and sealed with a capping machine or capping machine according to the requirements of different bottles. The temperature of the fruit juice before sealing is not lower than 65-70℃.. 12. The sterilized and sealed fruit juice is sterilized in hot water at 85℃, and the sterilization time depends on the sterilization effect, and it is generally appropriate to take 10 minute. 13, the apple juice after cooling and sterilization is immediately transferred to cold water and quickly cooled to normal temperature. When using glass bottles for packaging, the temperature of cooling water should not be too low to prevent explosion. Apple juice will accelerate intestinal peristalsis, and if there is abnormal peristalsis in the intestine, apple juice will produce gas in the intestine. If the intestine is stimulated by food, you can drink ordinary apple juice or mixed juice of concentrated juice and water to reduce the stimulation. We can make our own apple juice at home, but we should drink it immediately after making it. Fresh apple juice contains important vitamins A and C! You can mix fruits and vegetables (such as carrots, tomatoes, cucumbers or various melons) to make a unique juice. The new mixed juice can make you get more nutrition from other fruits and vegetables.