1, the easiest way-

Buy a juicer,

Peel the apple, cut it into small pieces, and don't stone it, then follow the instructions.

Generally, put the pulp in the middle of the juicer, turn on the electricity, and then the apple juice will come out automatically and quickly.

2. Peel, core and cut the apple into as small pieces as possible without using a machine, or chop it into pieces with a kitchen knife.

Wrap the broken pulp with clean medical gauze (generally sterilized), which should be large and long.

put the gauze wrapped in pulp into the mortar for mashing garlic, and mash it like garlic. Remember to put the long part of the gauze outside the mortar at this time.

when you get the water, squeeze Chabry's juice into a cup and repeat the operation.

this method is stupid, but you don't need to buy a machine, but remember to wash your hands.

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 clear apple juice adopts clarification and filtration step.

1. Select the fruits and remove the unqualified apples such as rot, pests and diseases, and serious mechanical damage.

2. Wash the apples with running water after soaking.

3. Trim unqualified apples with local diseases and insect pests and mechanical damage, trim them with a stainless steel knife and clean them. 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 into pieces with a stainless steel crusher, and send the broken apples to the juicer in time.

5. Squeeze the crushed apples into apple juice with a screw press.

6. The apple juice squeezed by heating is not suitable for storage. Immediately heat it with a jacketed pot or a tube sterilizer to inactivate the enzyme at 85℃ and then cool it to 65℃.

7. Homogenize (cloudy juice) with a pressure of 111-121kg/cm2. Conditional, before homogenization, it is advisable to vacuum degas with more than 611 mm Hg.

8. Clarification and filtration (transparent juice) Clear apple juice should be clarified and filtered. Clarify with enzyme preparation method first, and then filter with beverage filter. The filtered apple juice should be clear and transparent.

9. Blended natural apple juice is adjusted to 1.2% sugar content and 1.4% acidity according to the sugar acidity of raw materials.

11. It's best for the factory where canning conditions permit to pack in No.5114 can, which contains 211g of transparent apple juice, or it can be canned by automatic quantitative canning machine. The temperature of juice before canning (bottling) is generally not lower than 71℃.

11. When using metal cans for sealing, use a can sealing machine, use bottles, and use a capping machine or a capping machine according to the requirements of different bottles. The temperature of that fruit juice before seal is not lower than 65-71 DEG C..

12. The sterilized and sealed juice is sterilized in hot water at 85℃, and the sterilization time is determined according to the sterilization effect, which is generally about 11 minutes.

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 bottle explosion.

vanilla milkshake [/b]

material:

1: appropriate amount of fruit, according to personal preference. (You can also use fruit juice. A large glass)

2: 3 tablespoons of vanilla ice cream.

3: a large glass of milk.

Practice:

First, put the fruit into the blender, add the milk, beat it evenly, then add the vanilla ice cream and beat it for 2 or 3 minutes.

Another kind of drink based on milk is equally sweet and delicious, which is beneficial to the skin, refreshing and rich in vitamin C.

ingredients: make about 411 ml, 1 small mangoes, 2 kiwis, 211 ml of low-fat milk and 2 spoons of fresh lemon juice

making: peel mangoes, slice them and put them in a blender. After the kiwi fruit is sliced, keep a small piece, add the rest to mango, add milk and lemon juice, stir, pour into the fruit cup after stirring, and put the kiwi fruit slices on the surface of the milkshake.

nutrients:

343.4 calories, protein 11.61g, carbohydrate 72.44g, fat 3.867g, edible fiber 9.112g, vitamin A 861.2g, folic acid 22.99g, vitamin C 221.7mg, potassium carbonate 1263mg and calcium 373.7mg..