How to prevent oxidation of freshly squeezed juice

When making freshly squeezed juice, you must drink it immediately after it is made. If you leave it aside for an hour or two, the vitamins and trace elements in it will all be lost, and the taste of the fresh juice will become very light, and it will not affect the overall taste. In fact, to prevent freshly squeezed juice from being antioxidant, you must first master the frying and preservation methods to ensure that the nutrients in the juice will not be lost.

Method 1 : When making fruit and vegetable juice, squeeze in a small amount of lemon juice. Lemon juice can be said to be a versatile and healthy seasoning. Lemon is rich in organic acids and vitamin C. Citric acid juice has a strong bactericidal effect and can effectively slow down the oxidation of fruits and vegetables.

Method 2 : Adding kudzu root powder to fresh juice can prevent the stratification and oxidation problems of freshly squeezed juice. Pueraria powder is a special stabilizer for freshly squeezed fruit juice drinks. It can effectively prevent the oxidation, discoloration and stratification of freshly squeezed juice, and prevent the effective nutrients in the juice from being lost too quickly. It is one of the indispensable ingredients for making freshly squeezed juice; Pueraria powder is extracted from pure natural Pueraria and has the reputation of "Millennial Ginseng".

Why does good fruit and vegetable juice turn brown?

This is because many fruits and vegetables contain "polyphenols" and "phenol oxidase". Once the cells are destroyed during juicing, the two types of substances will come into contact with each other, and the enzyme oxidase will quickly catalyze the oxidation of colorless polyphenols to produce colored "quinones". These substances aggregate with each other, making the color darker and darker.

It starts out pink, then turns to light brown, brown, and finally black. The reason why potatoes, sweet potatoes, eggplants, apples and other fruits and vegetables turn black when cut is due to this principle. Why are the fruit and vegetable juices and frozen French fries sold on the market not brown? This is because special protective measures are taken during the juicing process. There are only a few ways to do this: First, briefly blanch it in boiling water to inactivate the phenol oxidase.

Add a small amount of harmless substances such as sulfites, citric acid, vitamin C, etc. when juicing.