Fruit juice is a kind of drink made by pressing and extracting fruit as raw material. People drink some juice every day can play a role in promoting digestion, moisturizing the intestines, and supplementing nutrients. However, there are far fewer nutrients in fruit juice than whole fruit, as a significant portion of these nutrients are often lost when the juice is extracted. When people squeeze juice, the cells in the fruit will be completely destroyed by the high-speed rotating blades, and all the nutrients will be mixed together. At this time, if the nutrients such as vitamin C, flavonoids, and anthocyanins in the fruit encounter various oxidase, they will be oxidized and decomposed.
The fruit can be scalded with boiling water before juicing, which can destroy a large amount of oxidase, and then juicing can effectively retain the nutrients in it, and make the color of the juice more bright.
Especially those vegetables that are not sour (such as carrots, green vegetables, celery, fresh sweet corn, etc.) must be juiced after being blanched. If the fruit has not been blanched before juicing, it should be drunk immediately after being squeezed into the juice, and cannot be stored. If the juice is squeezed after blanching, the juice can be stored in the refrigerator for about a day.
In the process of storage, try to avoid contacting the juice with air to avoid oxidation and discoloration. Juice will turn brown when stored for a longer period of time.
If it has not been scalded, the juice should be drunk immediately after being squeezed and cannot be stored. It can be said that the loss of vitamins and antioxidants increases every minute. If the enzyme has been inactivated after boiling and rejuvenation, it should be ok to store it in the refrigerator for a day. But be careful to minimize the contact between juice and air to avoid oxidative browning.
Juicing that has been boiled is very easy to brown. Browning does not mean that it is poisonous and harmful, and it is still drinkable, but it just means 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 fresh and delicious taste.