How is the apple juice squeezed in the hotel? It is delicious.

Buy a juicer,

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

Generally, the pulp is put in the middle of the juicer, electrified, and then apple juice is automatically and quickly produced.

2. There is no machine

Peel and core apples, cut them into small pieces as much as possible, or chop them with a kitchen knife.

Wrap the broken pulp with clean medical gauze (usually sterilized). The gauze should be large and stay for a long time.

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

When you find water, squeeze Chablis'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 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 that fruit juice before seal is not lower than 65-70 DEG C. ..

12. Sterilize the sealed juice in hot water at 85℃, and the sterilization time depends on the sterilization effect, and generally it is 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.