The main processing flow of litchi juice is: raw material selection → cleaning → peeling and coring → pulping and juicing → filtration → clarification (clarified juice) or heating concentration (concentrated juice) or blending, homogenization (juice beverage) → sterilization, canning and storage.

Choose fresh fruits with moderate maturity, high juice yield and strong flavor as raw materials, or directly use fresh litchi pulp for canning. Litchi varieties such as black leaf, jade pouch and princess smile are more suitable for juice. Litchi fruit should be juiced as soon as possible after shelling, otherwise the juice will turn yellow easily. It can be peeled by hand, or it can be peeled, pitted and juiced by litchi. Generally, fruit juice requires that the sugar content of the final product is 14% ~ 16% and the acid content is 0.2% ~ 0.3%. The blended juice can be homogenized by colloid mill, high-pressure homogenizer and ultrasonic homogenizer to prevent the suspended particles in the juice from sinking and layering. The homogenized juice was heated to 75 ~ 80℃ to inactivate enzymes and prevent the juice from browning. Cover after hot canning, or aseptic canning after ultra-high temperature instantaneous sterilization. Then heat and sterilize at 100℃ for 8 ~ 10 minutes, and then quickly cool to 38 ~ 40℃ after sterilization.